Paula Deen’s Loaded Oatmeal Cookies

Paula Deen’s Loaded Oatmeal Cookies is another of my favorite Paula Deen recipes. The nuts and raisins and the wonderful combination of spices makes for a yummy little cookie.

Paula Deen's Loaded Oatmeal Cookies

If you can keep yourself from eating them all the day you make them, they are even better the next day.

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Paula Deen's Loaded Oatmeal Cookies
Ingredients
  • 1/2 cup butter softened (1 stick)
  • 1/2 cup vegetable shortening
  • 1 1/2 cups packed light brown sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon freshly ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 2 1/2 cups quick-cooking oatmeal
  • 1 cup raisins
  • 1 1/2 cups chopped walnuts or pecans
  • 1 teaspoon pure vanilla extract
For Glaze
  • 1/2 cup butter
  • 2 -3 cups sifted powdered sugar see note below
  • 1 teaspoon vanilla extract
  • 3 -4 tablespoons water
Instructions
  1. Preheat oven to 350°F Lightly grease cookie sheets.
  2. With an electric mixer cream together the butter, shortening and sugar in a bowl until fluffy. Add the eggs and beat until mixture is light in color. Add buttermilk (it will appear a little curdled at this stage, don't worry).
  3. Sift together the flour, baking soda, salt, baking powder, ginger, nutmeg,cinnamon, cloves and allspice; stir into creamed mixture. Stir in the oatmeal, raisins, walnuts and vanilla, blending well. (Dough will be soft and sticky).
  4. Drop by rounded teaspoons onto cookie sheet. (I use a small cookie dough scoop that looks like an ice cream scoop--makes this job easy and ensures uniformly rounded cookies).
  5. Bake for 12 to 15 minutes. Oven temperatures and size of cookies you make vary, so check your first batch at least by 9 to 10 minutes.
For Brown Butter Glaze:
  1. In a small saucepan, melt the butter over medium heat, then continue to cook, stirring occasionally until the butter is a golden brown.
  2. Remove the pan from the heat and stir in the powdered sugar and vanilla. Stir in enough water to make the icing of drizzling consistency. Drizzle over warm cookies.

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Bleu Cheese & Pecan Stuffed Dates

Blue-Cheese-&-Pecan-Stuffed

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Sweet and savory! you can’t go wrong. Whoever developed this recipe is brilliant. Taking 2 ingredients ie ( blue cheese and dates) that most people are not to crazy about separately and putting them together to make these delectable babies!

To ease the party rush, make the filling for these dates a few days in advance, keeping in mind that the flavor will get stronger over time.

I love them and so did everybody I’ve served them to. They are splendid with red wine. Stop thinking about it and just make em already.

>>CLICK HERE for the recipe<<

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Bleu Cheese Crescent Spirals

Are you on the lookout for some easy to make finger foods? These Bleu Cheese Crescent Spirals are always a big hit at appetizer parties or holiday occasions.

Bleu Cheese Crescent Spirals

The perfect nibble that’s easy to eat at a standing room only party.

Really tasty and very easy to put together. You can add or reduce the amount of bleu cheese to cream cheese ratio to suit your taste.

A real time saving feature of this recipe is they can be made ahead and frozen.

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Bleu Cheese Crescent Spirals
Ingredients
  • 1/4 cup pecans toasted
  • 8 ounces cream cheese
  • 4 tablespoons blue cheese
  • 1 tablespoon milk as needed
  • 1 8 ounce package crescent rolls
  • 20 pecan halves
Instructions
  1. Process the toasted pecans in a food processor until finely chopped. Add the cheeses and process until very smooth. Add the milk, if necessary to blend smoothly.
  2. (Can prepare ahead to this point and then place in a covered dish and refrigerate until ready to proceed.).
  3. Unroll the dough into 4 long rectangles. Firmly press diagonal perforations to seal.
  4. Spread the cream cheese/bleu cheese/nut mixture on each rectangle. Starting at the shortest side, roll up each rectangle, press and seal. Cut each of the 4 rolls into 5 slices forming 20 slices.
  5. Place cut side down on an ungreased cookie sheet. Press one pecan half on each slice.
  6. Bake 15-20 minutes or until golden brown. Remove from cookie sheet.

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Easy Weeknight Potato Ham Chowder

This potato ham chowder is awesome! Not because it’s a fancy dish you would expect at a restaurant. It’s the simplicity of it. Nice comforting flavor and texture. Just good family food.

potato ham chowder

Throw in the fact that it’s really easy to make, and that it uses ingredients that most people usually have on hand anyway and you have a real winner.

This recipe only serves 2 but it can be increased easily. It doesn’t matter how much you make, however, it will disappear quickly!

A lovely creamy chowder for a quick night’s supper.

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Easy Weeknight Potato Ham Chowder
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Quick, easy, healthy and delicious. A weeknight meal doesn't get any better than that!

Course: Soup
Cuisine: American
Servings: 2
Calories: 280 kcal
Ingredients
  • 3/4 cup cubed ham
  • 1/4 cup onion chopped
  • 2 tablespoons celery chopped
  • 1 tablespoon butter
  • 1 cup chicken broth
  • 1 cup peeled potato cubed
  • 4 teaspoons all-purpose flour
  • 1 1/3 cups milk
  • 1/4 teaspoon dill weed
  • 1/8 teaspoon black pepper
Instructions
  1. In a small saucepan, saute the ham, onion and celery in butter for 5 minutes or until the ham is slightly browned and the vegetables are tender.
  2. Add the broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until potatoes are tender.
  3. In a small bowl, combine the flour and milk until smooth; stir into the chowder.
  4. Add the dill and pepper. Bring to a boil, stirring constantly; cook for 1 minute or until thickened.

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Recipe based on one by lets.eat
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General Tso’s Chicken

General Tso’s Chicken is a Chinese restaurant favorite that’s really quite easy to duplicate at home. There are a lot of home versions but this one is my personal favorite.

General Tso's Chicken

Restaurant quality! I have eaten this dish in a lot of different Chinese restaurants and most don’t even come close to this one.

It’s an easy recipe to put together though not as easy as a 20-min prep recipe may seem. It’s also easy to vary the amount of heat. Something you have no control over with the restaurant version.

Set your kitchen up like a kitchen show, with all the ingredients ready beforehand and you’ll be ready to wok and roll!

A fabulous dish! Worth the effort! Definitely a keeper.

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General Tso's Chicken
Ingredients
  • 1 large egg beaten
  • 1/4 teaspoon salt
  • 1 pinch black pepper
  • 2 tablespoons cornstarch
  • 1 lb boneless skinless chicken thighs cut into 1 inch cubes
Ingredients for the Sauce
  • 2 1/2 tablespoons dark soy sauce
  • 1 teaspoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons hoisin sauce
  • 3 teaspoons sugar
  • 3 teaspoons chinese rice wine vinegar
  • 1 1/2 teaspoons dry sherry
Ingredients for the Rest
  • peanut oil
  • cornstarch for dusting
  • 8 small dried hot chili peppers
  • 1/4 cup finely sliced green onion
  • 4 cups broccoli florets steamed
Instructions
  1. Mix together the egg, salt, black pepper, and cornstarch in a bowl. Add the chicken cubes; mix to coat, and marinate for at least 15 minutes.
  2. In a small bowl, combine the soy sauce, garlic, ginger, hoisin sauce, sugar, rice wine vinegar, and sherry for the sauce; reserve.
  3. Heat a wok over high heat for a minute or so; add about 3 1/2-4 cups of peanut oil to wok, and heat to 350 degrees F.
  4. With tongs, remove the chicken cubes individually from the bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil.
  5. Deep-fry the chicken pieces for 1 1/2-2 minutes, until browned and crisp. Turn off the heat, and remove the chicken with a wire strainer and drain over a bowl. Pour off all but 1 1/2 tbsp. of the oil from the wok.
  6. Heat the wok over high heat for 20-30 seconds; add the chilies and stir-fry for 15-20 seconds, then add the green onions, cooking for 30 seconds more. Add the chicken and cook, stirring, for 1 minute; remove all from wok and set aside.
  7. Stir the sauce mixture into the wok,stirring well, until the sauce thickens into a nice glaze. Add the chicken and chilis/onions back into the wok, stirring until everything is well coated, about 1 1/2-2 minutes.

Place on a platter and garnish with the steamed broccoli florets.

Serve with rice.

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30 Minute Smoked Sausage and Corn Chowder

Soup season is coming! There’s just something about cold weather that puts me in the mood for a quick flavorful soup. This 30 minute smoked sausage and corn chowder fills the bill.

30 minute smoked sausage and corn chowder

The sausage gives a depth of flavor that makes the soup taste as if it cooked for hours on the stove.

The fact is it only takes 30 minutes which makes it great for weeknight meals. Just add French bread and you’ve got yourself a meal.

It’s loved by all. Quick, easy, delicious, and economical. That makes it a winner!

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30 Minute Smoked Sausage and Corn Chowder
Ingredients
  • 1 package smoked sausage fully cooked, sliced 1/8
  • 1 cup green onion sliced
  • 2 teaspoons vegetable oil
  • 2 cans vegetable broth 14 1/2-ounces
  • 2 cups o'brien frozen potatoes
  • 1 13 3/4 ounce can cream-style corn
  • 1/8 teaspoon red pepper ground
  • 1/2 cup heavy cream
Instructions
  1. In large saucepan, brown the smoked sausage. Remove the sausage and cook the onions in oil over medium heat 3-4 minutes or until tender.
  2. Stir in the sausage, broth, potatoes, corn and red pepper. Bring to a boil; reduce the heat to low and simmer uncovered for 20 minutes.
  3. Stir in the cream and heat through.
  4. Garnish with additional sliced green onions, if desired.

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Soft Molasses Cookies – Easy & Delicious!

One word for these Soft Molasses Cookies: killer! These cookies are easy to make — not to mention soft, chewy, and exquisitely spiced.

 

They will barely make it into the cookie tin – they’ll just fly off the cooling racks!

If you can hold back a few they’re even better the next day. Very ADDICTIVE !!!!

Not much more you can ask of a molasses cookie. They are just right – easy to make, soft, chewy, and exquisitely spiced.

Your cookie jar will be SO empty when you make these.

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Soft Molasses Cookies
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Soft Molasses Cookies
Prep Time
15 mins
Cook Time
10 mins
chill
1 hr 30 mins
Total Time
1 hr 55 mins
 

I love the texture of these cookies but it's the flavor that's really outstanding!

Course: Dessert
Cuisine: American
Keyword: Soft Molasses Cookies
Servings: 12
Calories: 365 kcal
Ingredients
  • 3/4 cup shortening 3/4 cup correct amount
  • 1 cup packed brown sugar
  • 1/2 cup white sugar reserved for coating raw dough balls
  • 1 large egg
  • 1/2 cup molasses
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt see note below
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
Instructions
  1. Cream together the shortening and brown sugar. Stir in the egg and molasses and mix well.
  2. Fold in the dry ingredients and stir. Cover and chill till firm (1-2 hours).
  3. Preheat your oven to 350 degrees F.
  4. Roll the dough into 1” balls and roll in white sugar. Place on a lightly greased cookie sheet.
  5. Bake at 350° for 9-10 minutes. Leave on the cookie sheet one minute until set before moving to a rack to cool completely.

 

Enjoy!

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Recipe based on one by Shirl (J) 831
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Slice and Bake Chocolate Chip Cookies

Slice-and-Bake-Chocolate-Ch

Making cookie dough and freezing it is the only way to go! With cookie dough in the freezer you’re only minutes away from fresh baked cookies. And very little cleanup. I’m going to stockpile this and use it during the holidays.

When you bake off a frozen batch they might be slightly different from fresh dough but are absolutely superb. The cookies are slightly crispy on the outside with a delightful slightly chewy brown sugary interior.

It’s the idea that’s so useful. Even though this recipe is for chocolate chip cookies most any cookie recipe will work.

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Slice and Bake Chocolate Chip Cookies

Ingredients

2 cups butter
1 1/3 cups sugar
1 2/3 cups brown sugar
1 tablespoon vanilla
4 eggs
2 teaspoons salt
2 teaspoons baking soda
5 1/2 cups flour
2 cups chocolate chips

Directions

Cream together the butter and sugars. Beat in the vanilla and eggs. Stir in the dry ingredients. Add the chocolate chips.

Divide the dough into four balls. Roll each ball into an 8 to 10 inch long roll. Wrap each roll in waxed paper, then put in a freezer bags and freeze.

When needed pull out of the freezer, slice and bake at 350 degrees for 10 minutes.

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4-Ingredient Fudge Crinkles

These Fudge Crinkles are chewy, fudgy, SUPER EASY cookies that you can probably make right now! Not too sweet, or heavy, but decadent just the same. Perfect for holiday goodie trays.

Fudge Crinkles

There’s just three words for these cookies: quick, easy and delicious!

You’ll watch these disappear extremely fast and then everyone will want the recipe. That’s the worst part… They’re so easy it’s embarrassing to give it out.

Enjoy!

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4-Ingredient Fudge Crinkles
Ingredients
  • 1 18 1/4 ounce box devil's food cake mix (Betty Crocker Super Moist suggested)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • confectioners' sugar or granulated sugar for rolling
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Stir (by hand) the dry cake mix, oil and eggs in a large bowl until dough forms.
  3. Dust your hands with confectioners' sugar and shape the dough into 1 1/2" balls. Allow the balls to rest a few minutes to dry out.
  4. Roll the balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
  5. Bake for 8-10 minutes or until center is JUST SET.
  6. Remove from pans after a minute or so and cool on wire racks.

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King Ranch Chicken Casserole – My Favorite

This King Ranch Chicken Casserole is a church potluck staple almost everywhere. There are many, many versions of this dish. This is my favorite

This particular recipe, however, is the best King Ranch Chicken recipe that I’ve found! I’m so glad it freezes well so I can make a big one have it for a long time!

I don’t know where the original recipe came from but I’ve had it for years now and enjoy it on a regular basis.

It does have all the evil ingredients like cream soup and fake cheese but it’s still wonderful!

For a person learning to cook this recipe is perfect, it is so simple and just so delicious!

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King Ranch Chicken Casserole
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My Favorite King Ranch Chicken
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 

Of all the King Ranch Chicken Recipes out there this one is my favorite.

Course: Main Course
Cuisine: American
Keyword: Skinny King Ranch Chicken Casserole
Servings: 6
Calories: 325 kcal
Ingredients
  • 6 -8 chicken breasts
  • salt & pepper
  • 1 10 1/2 ounce can cream of mushroom soup
  • 1 10 1/2 ounce can cream of chicken soup
  • 1 small onion diced
  • 1 10 ounce can diced tomatoes with green chilies, drained
  • 1 8 ounce jar Cheez Whiz
  • 1 11 ounce bag cheesy plain Doritos or 1 (11 ounce) bag other corn chips, crushed
  • 8 ounces grated cheddar
  • 4 ounces grated mozzarella cheese
  • paprika to garnish
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Steam or boil the chicken breasts until cooked through (I use my steamer and find it makes the chicken perfectly moist and tender). When cool, dice into bite-size pieces.
  3. In a large saucepan over medium heat, mix the soups, onion, Ro-tel tomatoes and Cheez Whiz until blended.
  4. Layer the bottom of a greased 9x12 casserole dish with crushed chips. Next, layer half the chicken pieces. Top with half the sauce. Sprinkle with half the cheddar cheese.
  5. Repeat the layers, but top with the Cheddar and Mozzarella.
  6. Sprinkle paprika over the top to garnish.
  7. Bake for 30-45 minutes, or until hot and bubbly.

Enjoy!

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