Best Ever Oatmeal Raisin Cookies

3/4 c. butter, softened (3/4 c. = 6oz. = 12 T.)
1/2 c. sugar
3/4 c. light brown sugar
2 eggs, room temperature
1 t. vanilla
3 c. old fashioned/rolled oats (makes chewier cookies)
1 1/4 c. SR flour
1 t. cinnamon
1 c. raisins (soak in boiling water to soften them, while making batter)

Preheat oven to 350 degrees. Beat together both sugars, butter, eggs, and vanilla on medium until creamy. Scrape down the sides of the bowl. Add oats, flour, raisins, and cinnamon. Stir until combined and raisins are evenly distributed. Scoop out dough and form balls. Place on baking sheet. Place in oven for 8 minutes. Check after 8 minutes. Cookies should be brown on the edges and gooey in the centers. Bake another 1-3 minutes if needed. Remove from baking sheet and cool 5 minutes before serving. Makes 4 dozen cookies. Enjoy! (These are my husband's favorite cookies)

*May also be made in 9x13 pan for 25-30 minutes for bar cookies. Do not overbake.

Healthier Banana Blueberry Muffins

3 c. oat flour (or blend rolled/old-fashioned oats in a blender until fine--measure flour after grinding)
2 t. baking powder
1 t. salt
2 eggs
4 bananas, mashed (1 1/2 c.)
1/2 c. oil
1/2 c. brown sugar
1 t. vanilla
2 c. frozen blueberries (frozen ones have more flavor & hold up well in the muffin--don't sink to the bottom)
fresh blueberries, optional for garnish

Preheat oven to 350 degrees. Place muffin papers inside tins. Combine all dry ingredients. Add eggs, oil, bananas, vanilla, and blueberries. Spoon into tins. Top each muffin with a fresh blueberry if desired. Place in oven and bake for 20-25 minutes until muffins are golden on top and skewer comes out clean. Allow to cool for 10 minutes before moving to wire rack to cool completely. These muffins freeze well. Makes 2 dozen. Yummy!

First picture: muffins are done! See all the blueberries that stayed at the top?

Second picture: Every muffin is chock full of blueberries!

Asian Lettuce Wraps

2 c. raw walnuts or pecans*
1/2 c. carrot, shredded
2 T. fresh ginger, minced
4 garlic cloves, minced
8 oz. can water chestnuts, drained and chopped
4 green onions, chopped
1/2 c. fresh snow peas, chopped
1/4 c. hoisin sauce
1/3 c. teriyaki sauce
3 T.  peanut butter with cinnamon
1 T. rice wine vinegar
1 T. oil
12 bib lettuce leaves

Add first 7 ingredients together in food processor and pulse until ground to a crumbly texture. Do not puree. Place mixture in a large glass bowl, and add all other ingredients. Stir until well blended. Divide among lettuce leaves.

*1 1/2 lb.cooked and drained ground turkey may be used instead of the walnuts, if desired. Cooking other ingredients with drained turkey will make a totally different tasting dish.

**wrapping lettuce in paper toweling will keep it from rusting. I have also used the fresh lock vegetable bags to prevent rusting.

Sparkling Strawberry Punch

6 oz. strawberry jello (other flavors may be substituted)
2 c. boiling water
24 oz. frozen lemonade concentrate, thawed
2 lt. gingerale

Dissolve jello in hot water. Stir in lemonade and gingerale. Serve over ice immediately. Makes 1 gallon.

Crockpot Milk and Honey Corn on the Cob

6-7 ears shucked corn, cut or broken in half, may use frozen too
1 (13.66) can coconut milk
1/2 c. butter, cut into cubes
2 T. honey

Place corn in lined crockpot. Add all other ingredients. Place lid on and cook on high for 3 hours without opening the lid. Add 1 hour if using frozen corn. Serve with buttery sauce mixture.

Red, White, and Blue Cookies

1 c. butter, melted
2/3 c. sugar
1 c. light brown sugar, packed
3 eggs
3 c. SR flour
1 1/2 c. milk chocolate chips
2 c. red, white, blue M & M's

Place butter in bowl with brown sugar & mix on low until smooth. Add eggs and vanilla on medium speed until combined. Slowly add flour and mix just until combined. Be sure to scrape down the sides of the bowl during mixing. Slowly add chocolate chips and 1 1/2 c. M & M's. Line cookie sheet with parchment paper. Scoop 1/4 c. balls of dough and place on cookie sheet. Cover and place in refrigerator at least 2 hours. Preheat oven to 350. Remove cookie balls from refrigerator and space 2" apart on cookie sheet. Bake 10-15 minutes or just until they lose their glossy look. Rotate the pan halfway through baking, Add remaining M & M's to top of warm cookies. Cool 10 minutes before removing. Store in airtight container.

Marshmallows

6 oz. cold water
3 envelopes plain gelatin (1/4 oz each)
1 1/2 c. sugar
6 oz. light corn syrup
2 oz. honey
4 oz. water
4 oz. freeze dried fruit powder, optional (mango or raspberry is best)
3 oz. confectioners sugar
2 oz. cornstarch

Place water in stand mixer with whisk attachment. Sprinkle dry gelatin in and let it stand 10 minutes. Combine sugar, corn syrup, honey, salt and 4 oz water in saucepan over low heat. Stir occasionally til sugar is dissolved. Attach candy thermometer to side of pan. Bring to a boil. Do Not Stir. Brush down the sides of the pan with a wet pastry brush, until thermometer registers 250 degrees. With the stand mixer on low speed, slowly add the hot mixture to gelatin mixture. Increase speed to high and beat until mixture is thick and shiny, about 10 minutes. Scrape into sprayed 9x13 baking pan. Using a lightly sprayed spatula, spread marshmallow mixture in an even layer. Spray the surface of the marshmallows. Cover with sheet of parchment paper. Let stand 3 hours until firm. 1/2 powdered fruit may be added to mixture before pouring in pan. Beat well to combine. Add remaining half to confectioners sugar mixture. Use a lightly sprayed knife or kitchen scissors to cut into 1 1/2 " strips. Cut each strip into 1 1/2" squares. Toss in confectioners sugar mixture to coat. Store in airtight container up to 2 weeks.

I have not made these (yet), but know I someone who has and they were delicious.

Crockpot Chicken Cacciatore

6 boneless, skinless chicken breasts
1 Ragu chunky style extra mushroom spaghetti sauce (your choice as to how much you use)
1/4 c. water (to rinse out spaghetti sauce)
15 oz. can  Del Monte tomatoes with basil, garlic and oregano, undrained
chopped peppers and onions
angel hair spaghetti noodles, boiled and drained
mozzarella cheese, shredded

Place liner in crockpot. Place chicken on bottom of crockpot. Add spaghetti sauce, water, tomatoes, peppers and onions. Cook on low 4-6 hours until tender. Serve over spaghetti and top with mozzarella cheese.

Ooey Gooey Lemon Butter Cookies

1/2 c. butter, softened
8 oz cream cheese, softened
1 t. fresh lemon zest, optional
1 1/2 c. sugar
1 egg
1 t. vanilla
1 t. lemon* extract
2 1/4 c. SR flour
1/2+ c. confectioners sugar

Preheat oven to 350. Beat first 4 ingredients until combined. Add egg, vanilla, and lemon. Add flour and confectioners sugar. Gradually beat into cream cheese mixture. Use a 2 T. cookie scoop to scoop dough balls out. Roll in remaining confectioners sugar. Place on cookie sheet 2" apart. Bake 8-11 minutes. Cool 5 minutes, Move to wire racks and cool completely.

*substitute any flavor extract for a variety of flavors, or just omit to make plain butter cookies.

Peach Crumble Fruit Pizza

1 yellow cake mix
2 large peeled peaches*, thin sliced
1/4 c. pecans, chopped
1 t. cinnamon
1/2 c. butter, softened
1/4 c. light brown sugar, packed
1 c. sour cream
1 egg
1/8 t. cinnamon
2 t. milk
1/2 c. confectioners sugar

Preheat oven to 350.Place cake mix, butter, brown sugar and cinnamon in bowl and combine with pastry blender or forks, until crumbly. Reserve 1 c. of mixture. Press remaining onto bottom of pizza pan. Set aside. Combine sour cream and egg. Gently spread over crust. Top with peaches. Sprinkle on reserved mixture and nuts. Bake 35-40 minutes until golden brown and center is set. Cool completely--about 1 hour. Make glaze by combining last 3 ingredients. Drizzle over cooled pizza. Slice with pizza wheel. Enjoy! Store in refrigerator, covered.

*can use other fruits or  pie fillings instead