Chewy Oatmeal Raisin Cookies

I love me a good, soft cookie! I do not like hard cookies...never have, never will. When I saw this recipe I had to try it because I am always on the hunt for a good oatmeal raisin cookie. I have a few that are okay, but nothing to write home about. Until today! I love these cookies and they will replace all of my other oatmeal raisin cookie recipes. I think I ate like 6 today. It's been one of those days......

Oatmeal Raisin Cookies

bountiful kitchen

2 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt (yum!)

1 cup unsalted butter, softened

1 cup sugar

1 cup dark brown sugar

2 eggs, beaten

2 tsp vanilla

2 cups old fashion oats

1 cup raisins ( I used golden raisins this time and loved them!)

Preheat oven to 350*. Cream butter and sugars together. Add eggs and vanilla, and beat until fluffy. Place flour, baking soda, baking powder, and kosher salt in a bowl with wet ingredients. Mix just until incorporated. Add 3 cups oats, mix with large spoon. Fold in raisins.

Drop dough onto lightly greased cookie sheets. Bake at 350* for 10 minutes, or until golden brown.

Tamale Pie

I have been wanting to try this Tamale Pie recipe by Rachael Ray for a while, but just could not get excited about some of the ingredients. So, I took some of her ideas and created my own version. It was delicious! A bit spicy, so if you want to tone down the heat, you could eliminate the jalapeno or put less chili powder in. I personally love spicy, so this was just right for me and my cute hubby.Tamale Pie

adapted from Rachael Ray by me:)

2 lbs ground turkey

1 jalapeno, seeds and ribs removed, chopped

1 bell pepper, chopped

1 onion, chopped

3 garlic cloves, minced

salt and pepper

1 tbsp cumin

1 tbsp coriander

1 tbsp chipotle chili powder

1 cup chicken stock

2 tbsp vinegar

2 tbsp brown sugar

2 tbsp Worcestershire sauce

2 cups tomato sauce

1 1/2 cups corn meal

1 cup flour

1 3/4 cup milk

1/2 tsp salt

1 tbsp honey

1 tbsp baking powder

2 cups shredded cheddar cheese, divided

Sour cream

Preheat oven to 400*.

In a large, oven proof skillet, brown meat. Add jalapeno, bell pepper, onion, garlic, salt and pepper, cumin, coriander, and chili powder. Cook, stirring often until peppers are soft, about 8 minutes.

Deglaze pan with chicken stock.

In a bowl, combine vinegar, brown sugar, Worcestershire sauce, and tomato sauce. Pour over meat mixture and simmer to combine flavors and mixture has thickened up a bit.

In another bowl, combine corn meal, flour, milk, honey, baking powder, salt and 1 cup cheese. Mix until combined. Drop cornbread mixture by large spoonfuls over meat, spreading it out as much as you can to even it out. Sprinkle with remaining cheese and bake at 400* for about 30 minutes. Serve with sour cream.

Becky's Sloppy Joe's

I posted this recipe a long time ago, so I thought it deserved a re-post. Plus I had a better picture this time around. This is a family favorite!

Becky's Sloppy Joe's

1 lb ground beef (or ground turkey)

1/2 cup chopped onions

1/2 cup tomato soup

1/2 cup ketchup

3 tbsp grape jelly

1 tbsp brown sugar

1 tbsp cider vinegar

1 tbsp mustard

1/2 tsp salt

1/2 tsp celery seed

hamburger buns

In a heated skillet, brown meat and onions, drain any excess fat. Add soup, ketchup, jelly, sugar, vinegar, mustard, salt, and celery seed. Combine all ingredients and bring to a boil. Reduce heat, and simmer uncovered for about 10 minutes. Serve on hamburger buns with homemade fries!!!

Serves 5-6

Chicken Denver

I had a hard time getting an appetizing picture of this dish because once you dig into it, it's a little messy. This one has been in my family for years. My mom made it all the time when we were growing up.

Chicken Denver

16-20 oz chopped frozen broccoli

2 cups shredded chicken

2-3 cups cooked rice

Combine these 3 ingredients in a greased 9x13 casserole dish

1 cup mayonnaise

1 tsp lemon juice

1/2 cup water

1/2 tsp curry powder

2 cans cream of chicken soup

Mix these ingredients together and pour over rice mixture. Sprinkle with shredded cheddar cheese and bake at 350* for 30 minutes.

Bow-tie Lasagna

I could eat pasta all day everyday! It is my comfort food! Lasagna is my favorite...here is a fun twist on your traditional lasagna.

Bow-tie Lasagna

1 pound ground beef (or ground turkey)

1 lb bow-tie pasta

3 cups spaghetti sauce (you can use canned or homemade.

I much prefer homemade...I'll post that another day)

1 tsp garlic powder (optional)

2 tsp Italian seasoning (optional)

1 cup mozzarella cheese

1/2 cup sour cream

Parmesan cheese

In a warm skillet, brown meat, draining excess fat if needed. Bring pot of water to boil. Once boiling, season with salt and add pasta. Cook until tender.

Add spaghetti sauce (and additional seasonings if desired) to meat and bring to a bubble, continue to simmer if noodles are not finished cooking. Once noodles are cooked and drained, add meat sauce, cheese, and sour cream to noodles and mix until combined. Cook over low heat for about 5 minutes or until cheese is melted. Serve with Parmesan cheese.

Baked Chicken Taquitos

Simple and delicious! Even my picky 2 year old loves these!

Baked Chicken Taquitos

ourbestbites

1/3 cup (3oz) cream cheese

1/4 cup green salsa (salsa verde)

1 tbsp lime juice

1/2 tsp cumin

1 tsp chili powder

1/2 tsp onion powder

1/4 t granulated garlic

3 tbsp chopped cilantro

2 tbsp sliced green onions

2 cups shredded cooked chicken

1 cup grated pepperjack cheese

small corn or flour tortillas

kosher salt

cooking spray

Heat oven to 425*. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic. Stir to combine and then add cilantro and onions. Add chicken and cheese and combine well.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 25-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 tbsp of chicken mixture on the lower third of tortilla, keeping it about 1/2 inch from the edges. Then roll as tightly as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet, making sure they don't tough each other. Spray the tops lightly with cooking spray and sprinkle some salt on top. Place pan in the oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Dip them in salsa, sour cream, guacamole or my brothers favorite....ranch dressing.

Hearty Beef Stew

The only good thing about winter is the soup and stew! I am so ready for spring! I made this stew yesterday and it was super good. Hearty and filling all the way. It may require a few extra steps, but they are well worth the time.

Hearty Beef Stew

mel's kitchen cafe

5 lb boneless chuck roast, cut into 1 inch pieces (or you can cheat like I did and buy stew meat)

salt and pepper

2 tbsp vegetable oil

1 large onion, finely chopped

1 (6oz) can tomato paste

2 cups beef broth

3 tbsp soy sauce

2 bay leaves

1 lb carrots, peeled and cut into 1 inch pieces

1 lb red potatoes, washed and cut into 1 inch pieces

1 tsp dried thyme

2 tbsp minute tapioca

2 cups frozen peas

After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tbsp of oil over medium heat until the oil is rippling and hot. Cook half the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through-just get some good color all around. Toss the meat in a greased slow cooker and follow the same process with the rest of the meat (you may need another tbsp of oil in the pan if it's looking too dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

Return the skillet to medium heat and add the onions and 1/4 tsp of salt and cook until onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 tsp thyme and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.

In a large bowl, toss the carrots, potatoes, 1 tbsp oil, 1/2 tsp thyme, 1/2 tsp salt and 1/2 tsp pepper. On the counter, lay out a large piece of foil (use 2 sheets of regular foil if you don't have heavy-duty). Place the tossed veggies on one side of the foil. Fold foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. Stir the tapioca into the slow cooker. Place foil packet on top of the stew, cover with the lid and cook on high for 6-7 hours or low for 10-11 hours.

When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape when you open it). Return the veggies and any juices to slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, or until they are heated through. Serve and enjoy!

Serves 6-8