OATMEAL SCOTCHIES

3/4 cup butter
3/4 cup sugar
3/4 brown sugar
2 eggs
1 tsp vanilla extract
1 1/4 cup flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
3 cups Oatmeal
2 cups Butterscotch chips

Heat oven to 375.  Beat butter, and sugars together, add eggs and vanilla.  Combine flour, baking soda, cinnamon and salt.  Then mix this with the butter mixture until blended.  Stir in outs and butterscotch chips: mix well.  Drop heaping spoonfuls onto a cookie sheet.  Bake 8-10 minutes until light golden brown.  Cool slightly and remove from pan. Cool completly.  Store in airtight container.  Makes about 4 dozen.

SNOWBALL KISSES

11/2 cup sugar
1/2 cup vegetable oil
1/2 cup cocoa powder
3 eggs
1 1/2 tsp vanilla
1 3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
powdered sugar
48 Hershey's special dark kisses unwrapped

Combine granulated sugar and oil in large bowl: Add cocoa, eggs, vanilla and mix well.  Put all dry ingredients in a bowl to combine them.  Then add together and mix.  Once mixed well cover and refrigerate until dough is firm. 

Line cookie sheets with parchment paper.  Scoop out with 1 inch cookie scoop then roll it in your hands to make a ball. Then roll into in the powdered sugar until well coated. 
Bake at 350 for  11-13 minutes. Press chocolates immediately into the cookie. Remove from cookie sheet and let them cool on the wire rack.
Makes about 4 dozen.

SUGAR COOKIES

2 cups white sugar
1 cup butter
1 cup milk
2 eggs
6 cups of flour
1/2 tsp salt
2 tsp baking soda
2 tsp cream of tarter
2 tsp vanilla

Cream together sugar and butter, then add all of the rest of the ingredients.  Roll out with a light dusting of flour, about 1/4 in thick.  Bake at 350 for 10 minutes.

This is a receipt from A lady I knew as a child.  Everyone in this town made her special receipt at Christmas time.  They are so tasty and moist.  Thank you to Norma Jones!

You may ask why is this the kitchen that laughs.  Let me just tell you why:  It was late in the evening when I caught a second wind.  I needed to bake sugar cookies for various events coming up.    I had not done the recipe in a few years so I glanced at the first few ingredients and decided I wanted to have plenty so I had 2 bricks of butter out so why not just quadruple it.  I got busy plugging in my Bosch and creaming the eggs and butter together.  I then added the 3 cups milk, 8 eggs and then well....  then....  24 cups of flour!!!!!!  The Bosch managed to make it to  holding 12 of those cups of flour.  I could see that this was not going to work.  This is when laughter really began to set in.  The bowl was so full.  Round and round the Bosch went filled to the top.  I emptied it into the largest bowl I had.  I managed to add another 8 cups of four.  Then I gave up and put the remaining amount of flour on the counter dumped my huge blob of dough on the counter and walla.  I had a BIG fun mess in front of me.  I felt like a child playing with play dough, all my dreams had come true!  I began busting up again with crazy laughter this was a ginormous bit of dough to try to manipulate.  I managed to mix it and then I split the dough in half to roll it out and cut the cookies out. So this is not what happens in my crazy kitchen everyday but this is one of the many reasons that it continues to laugh! 

PUMPKIN MUFFINS

6 cups flour
3 Tbsp. plus 1 tsp. pumpkin pie spice
1 Tbsp. Plus  1 tsp. baking soda
1 Tbsp. salt
6 cups sugar
1 can Libby Pumpkin  Pure
1 cup orange juice
3cups chocolate chips ( I use  equel parts dark and milk chocolate)

Preheat oven to 350 F. 

For muffins fill the pans with muffin linners.  Add 1/4 cup to each one.  Special thanks to Corol for sharing these with our family.  YUM!

TORTILLA SOUP

3 15 oz  cans of stewed tomatoes
3 cans of chicken broth
1 1/2 Medium salsa  (pace or whatever you have)
1/2 cup fresh cilantro or to taste (I use the entire top of the bunch  because it is my favorite)
3 cloves garlic
5 chicken breast
1 Tbsp cumin
1 can of each: rinsed black beans/pintobeans/whitebeans/ corn ( anything you like can go in)
~Puree in blender, stewed tomatoes,salsa garlic and cilantro pour into large capacity crock pot. 
Add all other ingredients.Cook all 6 hrs in crock pot on high the last 2 hours take chicken out
and shred it, and then put it back in.

Serve with chips, sour cream, cheese, avocado. Etc.
 Enjoy, and thanks for sharing Lori you saved my day!

BANANA BREAD

1Tbsp CITRUS DELIGHT
1/2 cup milk
combine the Citrus Delight and Milk.  Set aside.

3/4 cup butter
1 1/2 cup sugar
4 mashed bananas
2eggs
1 tsp vanilla
3 cups flour
1 tsp baking soda
1tsp salt
3/4 cup nuts if your crazy but  I prefer Chocolate chips.(you do not need either if your a purist.)
Mix all of the above wet ingredients and then add the dry (mix together, flour, baking soda)

325 for 60-75 min until toothpick comes out clean. Cool 10 minutes and then remove from pan.  Makes 4 mini loafs.

COWBOY CAVIAR (A DELISH DIP FOR CHIPS)

Do not let the name scare you.  It is so delish, thanks for sharing Roxanna!

2 Tbsp red wine vinegar
2 Tbsp olive oil
2 cloves minced garlic
1 1/2 tsp Tabasco or tapotio sauce
freshly ground pepper and salt to taste
~ mix all the above ingredients with a whisk~

1 ripe avocado cute up into 1/2 inch cubes
1 15 oz can of black eyed peas drained and rinsed
1 cup petite frozen corn
2/3 cup sliced green onions
1/2 cup fresh chopped cilantro
1/2 pd. chopped roma tomatoes
~mix all of the ingredients that are left and then add the dressing~
Serve with chips and enjoy!

OATMEAL CHOCOLATE CHIP COOKIES

My daughter loved them!!!!

Mrs Fields Oatmeal Chocolate Chip Cookies.  Makes 12 dozen (unless your family eats cookie dough like mine.)

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups flour
5 cups regular oats
1 tsp salt
2 tsp baking soda
2 tsp baking powder
24 oz bag chocolate chips
8 oz or more if ya like of a chocolate bar, chopped ruffly
3 cups nuts (optional)
Cream together butter and sugars.  Add the eggs and vanilla to the creamed mixture.  Put  all dry ingredients into the blender.( I like to leave out 2 cups of oatmeal because I like a little of the whole oat in the cookie.   Blend dry mixture until it is a powder.   Slowly add dry mixture to the creamed mixture.  Add all your chips and chocolate and then bake.
375 degrees for 10 minutes.

CHICKEN CHILI (FAST & FURIOUS JUST DUMP IT IN THE CROCK POT)

2 cans black beans, do not drain juice

3 cans chopped/stewed tomatoes

3 can red kidney beans,do not drain juice

1 large onion, chopped
1 bell pepper

1 package Lipton Onion Soup Mix (dry)

3 chicken breasts or more if you like(I like to cook a couple extra and take them out before i shred the chicken and use them for another meal( like Best Friend Chimmies or Enchiladas)

2 bay leaves

3-4 cloves garlic 
1 Heaping Tbs of the chili powdered 
pepper flakes (as you like)

1tsp cumin 

dash of lemon juice (if you like)

Throw all in crock pot.  Leave cooking on low 6-7 hrs.  1/2 hr prior to serving, pull out chicken and shred, then stick back in.  I like it served w/shredded cheese and some yummy bread. Thanks Kristen for sharing!

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CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING

THIS IS A GREAT RECIPE FROM BAREFOOT CANTESSA!  LOVE IT! A SWEET FRIEND SHOWED UP WITH THESE WHEN I HAD MY SWEET LITTLE GIRL.  THEY WERE GONE IN MINUTES.

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Kathleen's Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional
Directions
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts or top with a cut up peanut butter cup, if desired.

Peanut Butter Icing:

1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/chocolate-cupcakes-and-peanut-butter-icing-recipe/index.html?oc=linkback

WHOLE GRAIN PANCAKES

I at a minimum triple this batch every time I make it.
1 egg
1 cup milk
1tsp baking powder
~add the above ingredients and let fizz then smile and proceed~
1 cup of whole grain flour for waffles
or 3/4 for pancakes.
1/2 tsp salt.

Get your griddle warm and cook some pancakes.  This is a family recipe.  My kids love it and so do I.  Thank you to the Aunts for sharing it with us when they came in May of 2012.

GREEN CHILI CHEESE PUFF

A really amazing cook and friend Corene shared this one with me!  IT IS AWESOME!
10 eggs
1pt. cottage cheese
1/2 cup flour
1tsp baking powder
1/2 tsp salt
1/2 cup melted butter
1 LB. jack cheese
1 small can of chilies

Put eggs, cottage cheese and flour in blender.  Blend.  Add all other ingredients and mix.  Place in a 9 X 13 pan.  Bake on 350 for 35-45 minutes.  It will get very puffy when it is done.

Serve with salsa and avocado


Note:  I only added 1/4 cup butter and much less cheese the second time I made it and it was still great.  I also added 2 Tbs canned chopped Jalapenos.  It was delish!