Sunday, February 7, 2016

Soft and Chewy Oatmeal Cookies

Soft and Chewy Oatmeal Cookies

It is a chilly 47 degrees out right now
 with snow forecast for the upcoming week. 
But if that silly old groundhog is right, spring is on its way! 
In the meantime we want to eat 
soft and chewy oatmeal cookies.

 We first found this recipe on 
www.deliciouslysprinkled.com
 but have tweaked it to make it our own. 
We've ground up our oatmeal and 
added some coconut and walnuts.
By chopping/grinding/whatever
you want to call it our oatmeal
 in this mini chopper 
we get a different texture cookie
with a big oatmeal taste.
It is just making the oatmeal a little finer.
We do the same with the coconut.
 And when it comes time to scoop it out 
we use the middle size cookie scoop
 from Pampered Chef.
Yep, the one in the middle.
All mixed up and ready to go!
Scoop the dough out, then roll them in balls.
Put them in the freezer for 10 minutes.
Place them on a cookie sheet
 lined with parchment paper 
and gently press with a fork.
We then sprinkle a little bit of sugar on them.
Bake for 10-12 minutes at 350 degrees.
 A little more sugar sprinkled on top.
AND
if you are feeling adventurous 
sprinkle with a little sea salt.
Some of us here love it like that, but 
some of us are old school
 and like the no sea salt version.
Either way....yum!

Gotta have some milk too!

Soft and Chewy Oatmeal Cookies

1/2 cup white Crisco shortening
1/2 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 eggs
1/2 tsp. baking powder
1 tsp. salt
2 tsp. baking soda
4 tsp vanilla
2 1/4 cups flour
2 cups oatmeal, ground up
1 cup coconut, ground up
1/2 cup walnuts, chopped

Preheat oven to 350 degrees.
Cream together shortening, butter, 
brown sugar, and white sugar.
Add eggs and vanilla and mix well.
Add salt, baking soda, and baking powder.
Mix.
Add flour and mix well.
Gently add ground up oatmeal, coconut, and walnuts.
When combined scoop out dough and roll into balls.
Place on parchment lined cookie sheet
 and freeze for 10 minutes.
Remove from freezer and place on cookie sheet
 lined with parchment.
 Gently press with fork to flatten slightly.
Sprinkle with a small amount of sugar.
Bake for 10-12 minutes.
Immediately after you pull them from the oven
 sprinkle with a little more sugar
 AND sea salt if you dare. 

Enjoy!



Saturday, January 9, 2016

Warm Garlic Cheese Spread

Warm Garlic Cheese Spread

 We first had this delicious spread in
 a cute little Tea Room in our hometown. 
We loved it so much we set out to duplicate it. 
We came pretty close.
It has two of our favorite things to eat:
garlic and cheese.
Toss in some herbs and a little butter. 
Warm it up and WOW.



This super simple recipe is great for entertaining.
Not sure how many times we have 
made it over the holiday season. 
Too many to count!
 Just mix it ahead of time.
Then pop it in the microwave and enjoy.



It is quick and easy to make with ingredients
 you probably already
 have laying around your house.
 Well, not laying around your house,
 but hanging out in your kitchen.

We used store bought minced garlic,
but you could just as easily mince your own. 



All mixed together and ready to be warmed up.
Although it might taste fine just like this,
you really don't want to miss
 the melty (is that a real word),
warm, buttery, garlic goodness 
that comes from heating it up.


Pop it in the microwave for 45- 60 seconds.


Slice your favorite bread. 
We like it on King's Hawaiian Sweet Bread.
The pre-sliced kind makes it
super easy to cut into spreadable or dip-able strips!


Yum



Warm Garlic Cheese Spread

8 oz. cream cheese, slightly softened
1/2 cup butter, slightly softened*
1 heaping teaspoon minced garlic
1/4 tsp. salt
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/8 tsp. dried dill weed
pepper to taste
1/4 cup shredded mozzarella/ provolone mix

Whip the cream cheese and butter together.
Add the garlic, herbs, salt, and pepper.
Mix well.
Add the cheeses and mix well.
In a microwaveable dish,
 heat about 45 - 60 seconds 
until warm and soft. 
Stir well.
Serve on your choice of specialty bread or cracker.

*If you make this in a slow cooker (which is equally delicious and convenient for entertaining), use half the amount of butter (1/4 cup instead of 1/2 cup).

Enjoy!