Chewy Chocolate Oatmeal Cookies

 

Can you tell I have an abundance of oats on hand? I wanted to bake some chocolate cookies for a friend, but didn't want to make a trip in to the grocery store. So, searched online and found this recipe -
Hershey's Kitchens - Chocolate Oatmeal Cookies
Since this was a new recipe, I assembled all of my ingredients while my butter was softening. Ever done that? It makes you feel like a cook on the Food Network! I had some Hershey's Special Dark Chocolate Cocoa on hand that needed to be used up, so this was a perfect recipe. I think you could add chocolate chips if you wanted, and I did not add any nuts to my version. I also didn't have quite enough Special Dark Cocoa, so I made up the difference with regular cocoa. Click the link above for the original recipe and here's how I tweaked it.
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Chewy Chocolate Oatmeal Cookies
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1 cup butter, softened
1 and 1/2 cups granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 and 1/2 cups self-rising flour
1/2 cup Hershey's Special Dark Cocoa
3 cups old-fashioned oats
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Pre-heat oven to 350 degrees. Beat butter and sugars in a large bowl until creamy. Blend in eggs and vanilla. Sift flour and cocoa together in a separate bowl to remove any lumps. Gradually add flour mixture and mix well. Stir in oats. Drop by rounded tablespoon onto greased cookie sheet. Bake 11 minutes. Allow to cool on cookie sheet 2-3 minutes. Then remove to a clean linen towel to cool completely. Be careful not to overcook the cookies as they will not look done when you pull them from the oven. This makes 4 dozen.

And the winner is...

And the winner is

Karin said...
The Crescent Bacon Cheese Tartlets is my choice of the three.

MMMMMM! Reubens! Love them. Had lunch with my mom last week and ordered a reuben. It was delicious.

karin56381@gmail.com

Congratulations Karin! E-mail me at simplecookery@aol.com with your mailing address so I can have MyBlogSpark send you the Creative Creations gift pack from Pillsbury.

Hash Brown Sausage Cups

 

By far the most popular recipe was the Crescent Bacon-Cheese Tartlets.  Though, I have to thank everyone that commented on my Reuben Rolls!  Thinking about how to tweak the Crescent Bacon-Cheese Tartlet recipe, I decided to go with sausage.  This is actually a mini version of a hash brown casserole.  I like the idea of using a little leftover sausage, peppers and potatoes to make a new breakfast treat.  Instead of making the mini-muffin cups, I made a larger version in a regular size muffin pan.  My version is meant more for breakfast rather than an appetizer.

After you look over the recipe, be sure to leave a comment to be entered in the Creative Creations Giveaway.  Thanks to Pillsbury for providing me with free crescent rolls to try out their recipe!  Now, we want to do the same for you.  Pillsbury is providing a Creative Creations gift pack through MyBlogSpark.  The gift includes 2 VIP coupons (valid in U.S. only) and some holiday serving platters.  If you left a comment on the last post, you’ll get an extra entry.  And, if you’re a follower of my blog, you’ll also get an extra entry there too!  Hurry though, all entries must be made by midnight, December 22, 2009. (This contest has ended - the winner was Karin!)

Hash Brown Sausage Cups

1 pkg Pillsbury Refrigerated Crescent Rolls

1 egg, beaten

2 tablespoons sour cream

1/2 cup sausage, browned & drained

1/4 cup chopped green & red peppers

1 tablespoon chopped onion

1/4 cup cooked, diced potatoes

salt & pepper to taste

1/4 cup cheddar cheese

Pre-heat oven to 375 degrees.  Spray muffin pan with non-stick cooking spray.  Unroll crescent rolls.  Press two triangles together at the seams to form a square.  Press each square into the muffin pan.  Mix egg and sour cream together.  Spoon about two teaspoons of egg mixture into bottom of each roll.  Combine sausage, peppers, onion and potatoes.  Spoon a heaping tablespoon of sausage mixture into each roll.  Top with remaining egg mixture.  Sprinkle with salt & pepper, if desired.  Top with cheddar cheese.  Bake at 375 degrees for 10-15 minutes or until golden brown.

Makes 4.

Reuben Rolls

 

Our Christmas tradition has always  been a huge breakfast on Christmas Day rather than a Christmas Dinner.  So, on Christmas Eve, we usually have a few appetizers.  I love Reuben sandwiches, and Pillsbury  Refrigerated Crescent Rolls are the perfect way to begin a recipe.  These Reuben Rolls are an easy creation and you can add your own favorite fillers by making substitutions.

How do you like my platters?  Pillsbury provided those to me along with free Pillsbury Refrigerated Crescent  Rolls through MyBlogSpark!  If you’ve ever visited the Pillsbury website, you know they have an abundance of tried and true recipes.  There are three in particular made with crescent rolls that I love:

Crescent-Wrapped Brie

Crescent Bacon-Cheese Tartlets

Crescent Holiday Tree

Thanks to Pillsbury and MyBlogSpark, I have a Creative Creations prize pack to give away.  It includes 2 VIP coupons for Pillsbury Refrigerated Crescent dough and great holiday platters.  But, first I need you to vote on which of the above recipe is your favorite.  Then I’ll re-create it with a few tweaks of my own.  You know how I love to change a recipe!  Just leave a comment on which recipe you like, and I’ll cook it up in a day or so. 

And, to get you started, here’s the recipe for my Rueben Rolls.

Reuben Rolls

1 pkg Pillsbury Refrigerated Crescent Rolls

8 slices of corned beef – sliced very thin

4 slices of Swiss cheese – sliced in 1-inch strips

1/4 cup Bavarian Sauerkraut

1 tablespoon brown deli mustard

Pre-heat oven to 350 degrees.  Lightly grease a cookie sheet.  Drain kraut well and set aside.  Separate and unroll Crescent rolls.  In each roll layer corned beef, cheese and kraut.  Squeeze a small amount of mustard onto kraut.  Roll up starting at the large end and rolling to smaller end – just like you are making crescent rolls.  Place on cookie sheet and bake 11-12 minutes or until golden brown.  If you use different fillers, top each roll with sesame seeds or cheese so you can tell the difference!

Clean Out the Fridge Soup

 

We’ve all been there.  A refrigerator full of leftovers that need to be used calls for a pot of soup!  I experimented with this soup by not adding any salt since I was using canned veggies.  Mix and match your favorite leftover vegetables.  You could also add a can of beef broth to make it heartier.  But, I was pleased with the flavor and it was the perfect meal for a Winter night.

Clean Out The Fridge Soup

a/k/a Cabbage Beef Soup

1\2 pound ground chuck

1 medium onion, chopped

1 clove garlic, minced

1 head green cabbage, chopped

1 pkg baby carrots (8 oz)

2 cups Shellie green beans

2 cups diced tomatoes

1 cup sliced celery

6-8 cups water

In a large skillet, brown beef, garlic and onion over medium heat.  Drain well.  In a large stock pot, combine all ingredients and bring to a boil.  Reduce heat and simmer 1 to 2 hours or until carrots are tender.

Simple Iced Date Cookies

 

I hope you noticed my recent posts of recipes for Date Cookies and Oatmeal Raisin Cookies. These cookies taste great and are definitely different. However, they look very similar. While you can keep them separate during storage, it gets tricky when putting them on a serving platter.
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I had a little leftover white chocolate almond bark and decided to experiment with it as an 'icing'. I melted the chocolate and dipped the bottom of the date cookies in it, just allowing it to cover the edges. Then I placed it on wax paper to cool. Not only were the results delicious, but the cookies were easily identified. This also works great to hide the bottom of the cookie if it gets a little overcooked!

Don't Make a Clean Spot

I made the mistake of making a clean spot on my kitchen counter this evening. From there it expanded, and I spent several hours working on the clutter that has accumulated since the Holiday's started. I'm very lucky to have a large country kitchen with lots of counter space. But, when I think of my 'dream kitchen', my vision includes a enclume pot rack.
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I love the idea of enclume pot racks keeping everything within easy reach while cooking. Not only do they have a wide assortment of hanging pot racks, but they also have freestanding pot racks. Now, why didn't I think of this first? Freestanding enclume potracks can give you extra counter space along with the storage you need. And, this time of the year, we need all the extra space we can get!

Simple Date Cookies

 

I love using dates in cookies.   Somehow it makes the cookie healthier!

Simple Date Cookies

1 stick butter, softened

1/2 cup packed brown sugar

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla

3/4 cup self-rising flour

1 teaspoon cinnamon

1 and 1/2 cups old fashioned oats

1/2 cup chopped walnuts

1 cup chopped dates

Pre-heat oven to 350 degrees.  Cream butter and sugars together.  Beat in eggs and vanilla.  Gradually add flour and mix well.  Stir in oats, dates and nuts.  Drop by tablespoonful onto greased cookie sheet two inches apart.  Bake 11-12 minutes.  Cool at least 2 minutes on cookie sheet before removing to finish cooling on a clean, dry linen towel.

Check out more great recipes at The Grocery Cart Challenge Recipe Swap.

Simple Cabbage & Pepper Casserole

 

Here’s a picture of the casserole I made with the leftover cabbage & pepper side dish from my last post.  I added shredded chicken breast and a can of cream of chicken soup.  Then I topped it with some cheddar cheese and French’s onions.  I baked it at 350 degrees for about 30 minutes or until   bubbly.  So, the  next time you have leftover veggies, consider making them into a casserole for dinner the next night.  With a little planning, you can stretch your meals and spend less time in the kitchen.

Speaking of planning, how often to you go strictly by a shopping list? I try very hard to keep a list posted on the refrigerator and add items as I run low.  Somehow, though, I end up leaving it at home a lot of the time.  Or, I decide to make a quick stop on the way home and don’t have my list with me.  How cool would it be to have your personal grocery shopping list online?  Then it would be available anywhere or anytime you needed it!

I found a great site while on facebook.  It has a free grocery shopping list.  You can customize it by store or by your own personal brands.  List2Shop.com does it all for you.  They already have popular products split into different categories.  All you have to do is add your own items and customize your favorites.  Best of all – it’s free! 

Simple Cabbage & Peppers

 

There’s something warm and comforting to me when I cook noodles and cabbage.  I used a package of creamy chicken and noodles to flavor this side dish.  Then I used the leftovers in a casserole later in the week.

Simple Cabbage & Peppers

1 large head of cabbage, sliced

1 medium onion, diced

1 tablespoon canola oil

1 clove garlic, minced

1 each red, yellow and orange peppers, diced

1 pkg Creamy Chicken & Noodle Sides

1 cup water

Salt, Pepper, Garlic Powder to taste

Heat oil in large non-stick skillet over medium heat.  Add garlic and cook one minute.  Add cabbage and peppers.  Continue to cook about 5 minutes until cabbage is partially tender.  Add water and noodle mix.  Simmer another 10 minutes.  Add salt, pepper or garlic powder if desired.

Simple Oatmeal Raisin Cookies

 

I love the smell of cookies baking.  There’s just something about cinnamon, vanilla and sugar.  These cookies are chewy and delicious.  When you pull them from the oven, they won’t look done.  Letting them cool  on the cookie sheet finishes the job.  If you let them cook until they are brown, they will be overdone.  Try adding nuts or some other dried fruit for your own twist.

Simple Oatmeal Raisin Cookies

3/4 cup self-rising flour

1 teaspoon cinnamon

1 and 1/2 sticks butter

3/4 cup granulated sugar

3/4 cup brown sugar

1 egg

1 tablespoon water

2 teaspoons vanilla

3 cups old-fashioned oats

1 and 1/2 cup raisins

Pre-heat oven to 375 degrees.  Combine flour and cinnamon.  Set aside.  Beat butter and sugars together until creamy.  Add egg, water and vanilla.  Beat well.  Gradually add flour mixture.  Blend at low speed.  Stir in oats and raisins until mixed.

Drop by tablespoonful onto buttered cookie sheet, about 2 inches apart.  Bake 10-11 minutes.  The edges will have just turned brown.  Allow to cool on cookie sheets at least 2 minutes.

Dining Out

It's no secret that I have clipped coupons for years. I'm one of those people you don't want to find yourself behind in the grocery checkout. But, I'll just smile at the money that I'm saving. Often times I will clip the ones for products I already use. They also come in handy when I want to try something new. Lately, I've been searching online for great deals.
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I've noticed a new trend in our local coupons and wonder if the same is happening in your corner of the world. There seem to be an increasing number of Restaurant Coupons. I'm used to seeing fast food coupons once in a while, but these new coupons are for more upscale restaurants. It's kind of fun to read Restaurant Reviews and pair up the coupons with a night out. Every little bit helps in today's economy so here are a few tips for dining out.
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Go for quality. If you're only able to dine out a couple of times a month, you want the meal to be special.
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Check out Restaurants online and review their menus. Most have their full menus and prices listed. Some even have nutrition information.
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Speaking of calories, consider splitting a meal with a friend. Not only will you save money, but hundreds of calories.
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Don't want to spend money on a full meal? Think about ordering an appetizer or dessert only. Some of the appetizers include more than enough food for two people to share as a meal.
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Research coupons online for extra savings.
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We all get tired of cooking sometimes and need a night out. With a little planning, you can afford to splurge.

No Time For Baking?

I've been a Days of our Lives fan for years. If you've ever watched this show, you know Alice Horton. She is known for her homemade doughnuts. Though you don't see her much anymore, they still talk about her homemade goodies. I remember an episode years ago when one of the other characters was talking to her about her doughnut recipe. Alice had a confession. The doughnuts were store bought and she baked them at home! What a scandal!
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The message was clear though. You may not have the time or the talent to make something from scratch, but don't let that stop you from baking! There are several good pre-packaged cookie doughs available. Just add some of your own ingredients - extra semi-sweet morsels, nuts, candies, etc. And, cake mixes are perfect for a 'no-fail' cake. Just top it with a homemade frosting like the one below. Alice and I will keep your secret!
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Rich Chocolate Frosting
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1 and 1/2 cups sugar
6 tablespoons cornstarch
1 and 1/2 cups boiling water
3 sq. (3 oz. ) chocolate, cut in pieces
1/8 teaspoons salt
6 tablespoons butter
1 tablespoon vanilla extract
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Mix sugar and cornstarch in a 2 quart saucepan. Stir in boiling water, chocolate and salt. Cook over medium heat, stirring frequently, until mixture thickens - about 5 minutes. Remove from heat. Beat in butter and vanilla. Spread on cake while frosting is hot. This will make enough to frost sides and tops of two 8-in. round cake layers.
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To make the cake extra festive, sprinkle crushed peppermint candy on sides of frosted cake.
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Check out more great recipes at The Grocery Cart Challenge Recipe Swap.

Christmas in North Pole, Alaska

I can remember laughing when I first heard about the debut of The Food Network. A network dedicated to nothing but food; who would want to watch that? Ummm, well, me! I have especially enjoyed the cooking challenges. Who knew baking a cake could be so stressful? I have also enjoyed The Next Food Network Star, but unfortunately I missed the first season. Ever since though, Guy Fieri has become a mega star in the food world.
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Diners, Drive-in & Dives is one of my favorites. If you've never watched this show, Monday, December 7th is a great time to start. Guy takes a trip to North Pole, Alaska where they are decorated for Christmas 365 days a year! The special is titled Christmas in the North Pole. Tune in to The Food Network at 10pm eastern (9pm central)and enjoy!

Susan's Pizza Cups

Here's a yummy recipe from Susan!
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Susan's Pizza Cups
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1/2 cup chopped onion
1/4 cup green pepper
1/2 cup shredded mozzarella cheese
3/4 cup pepperoni slices
1/2 cup pasta sauce
Canned Biscuits (12)
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Pre-heat oven to 375 degrees. Combine onion, pepper, pepperoni and sauce in a food processor. Chop slightly until mixture is just a little chunky. Press biscuits into muffin tins. Top with about two tablespoons of sauce mixture. Sprinkle with cheese and bake at 375 degrees until cheese is melted - about 10 to 15 minutes.

Mayan Chocolate Chunk Cookies

I love to mix cinnamon and chocolate. I actually tried some premium chocolate ice cream that had cinnamon mixed in and thought it would be a great addition to chocolate chip cookies. I followed the basic Nestle Toll House Chocolate Chunk Cookie recipe. And, if you want to cheat, buy the pre-packaged cookie dough and follow the rest of my directions. I won't tell!
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Mayan Chocolate Chunk Cookies
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Nestle Toll House Chocolate Chunk Cookies recipe
1/4 teaspoon cinnamon (added to batter)
1/4 cup granulated sugar
1/4 teaspoon cinnamon
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Mix cookie batter according to Nestle Toll House Chocolate Chunk Cookies recipe. Add 1/4 teaspoon cinnamon to batter and mix well. In a separate bowl, mix remaining cinnamon and sugar together. After you drop by rounded tablespoon onto cookie sheet, sprinkle with cinnamon/sugar mixture. Bake for 10 minutes at 375 degrees. After removing from the cookie sheet, I prefer to cool my cookies on a clean kitchen towel. This keeps them softer.
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Check out more great recipes at the Grocery Cart Challenge Recipe Swap.

Adventures

Two kinds of Christmas cookies have been a tradition in my family for as long as I can remember. Rum Balls and Adventures were made every year. These recipes were handed down from my Grandmother who lived 'up north' so she was used to some very cold Winter weather. Both recipes invoke a little 'tropical' feel. I can't help but wonder if she dreamed of a vacation at Myrtle Beach Resorts on one of those long Winter nights.
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The thought of trading snow for sandy beaches at a Oceanfront Myrtle Beach Resorts is a wonderfully tempting idea. I once drove there overnight with a group of friends and arrived just in time to see the sunrise over the Atlantic Ocean. We had breakfast on the beach. Doughnuts and milk; not the most elegant of meals, but the ocean view made it special.
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Now that I'm thinking about it, maybe I'll check out some Beach Resorts Myrtle Beach. Christmas on the beach! Now there's a new tradition in the making. But, I'll have to pack some Adventures first. I'm not sure where the name originated, but our family recipe goes back to the 1930's. The dates and coconut invoke thoughts of travel and adventures far away from cold Winter nights.
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Adventures
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1 pound chopped dates
3/4 cup sugar
1/2 cup butter
1 egg, beaten
1 tablespoon cream
1/4 teaspoon salt
1 teaspoon vanilla flavoring
2 cups Rice Krispies
1 cup chopped nuts (pecans or walnuts)
1 cup coconut
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In heavy saucepan, mix dates, sugar and butter over low heat. Cool mixture at room temperature. Add beaten egg, cream, salt, and vanilla. Stir well and cook over low heat until egg is cooked - about 2 minutes. Add Rice Krispies and nuts. Form into small balls and roll in coconut. Store in air tight container in refrigerator.

Broccoli Cheeseburger Dinner

It's easy to stretch your budget with ground beef. A little can go a long way in casseroles or other meals. I like to buy ground sirloin or chuck on sale. Then I'll brown it up with onion, garlic and pepper. When it cools, I'll freeze it in a Ziploc bag. It's handy to take out some of it for a quick casserole, soup or spaghetti dinner.
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Another great way to stretch a meal is to add frozen vegetables. Almost any casserole or stove top meal you make can be easily be increased in size by adding frozen broccoli or cauliflower. It's a great way to sneak in some veggies and was the inspiration for this easy casserole. I used a quick homemade cheese sauce, but you could use condensed cheese soup.
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Broccoli Cheeseburger Dinner
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1 pound ground sirloin
1 medium onion, chopped
2 cups pasta shells
16 oz. bag frozen broccoli and cauliflower
1/2 cup hot water
salt, pepper, garlic powder to taste
Cheese Sauce (see recipe below)
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Brown ground sirloin, onion, salt, pepper and garlic powder over medium heat. Drain, if necessary. Cook pasta shells according to package directions. Cook frozen vegetables according to package directions and reserve 1/2 cup of cooking water. Mix pasta, vegetables, and water with ground sirloin and simmer over low heat while you make the cheese sauce. Stir in cheese sauce and simmer another five minutes.
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Cheese Sauce
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1 cup cold milk
1 tablespoon corn starch
2 tablespoons margarine or butter
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded cheddar cheese
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In saucepan, gradually stir milk into corn starch. Add butter, salt and pepper. Stirring constantly bring to a boil over medium heat. Boil 1 minute. Stir in shredded cheese and continue to stir until cheese melts.
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If you want to make this into a casserole, pour into a medium-sized casserole dish and top with some extra shredded cheese. Bake at 350 degrees until bubbly and cheese is melted - about 20 minutes.

Christmas Gifts

Christmas is just a few short weeks away, and I'm not ready for it at all this year. How about you? Over the last couple of years, I've done a lot of online shopping. Since I have several friends that love cooking, I spend a lot of time drooling over professional cookware. It's just so easy to shop online and compare products.
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I love to give homemade gifts at Christmas, but I have no talent when it comes to crafts. I'll usually search out chain restaurant supplies online for an unique serving platter or casserole dish. Since casseroles can be frozen easily, I'll mix one up in the new casserole dish. Then I'll deliver the entire dish a few days before Christmas complete with cooking instructions. Not only do my friends get a wonderful home-cooked meal, but they have an unique casserole dish to treasure for years to come.
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I think friends truly appreciate the love you put into a homemade gift, whether it's cookies, soup or a meal. It's just nice to have a beautiful dish or platter make the gift extra special. So, the next time you're shopping online, check out some great sites like wasserstrom restaurant supplies. You just might find the unique kitchen gift that will make even professional chefs drool!

Cornbread Dressing

Can you believe Thanksgiving is only a few days away? The days just seem to keep rushing by no matter what is going on in our lives. Over the years we've experimented with new dishes at Thanksgiving. But, one thing remains constant - Roasted Turkey and Cornbread Dressing. So, I thought I'd share Mom's Cornbread Dressing with you. Happy cooking!
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Cornbread Dressing

8 to 10 cups of cornbread, crumbled
2 to 4 cups of white bread, slightly stale and broken into small pieces
1 cup diced celery
1/2 cup chopped onion
2 tsp salt
1/2 tsp pepper
1 & 1/2 tsp poultry seasoning
2 tablespoons rubbed sage (use less if ground sage)
2 to 4 cups broth (ideally a mixture of chicken broth and turkey broth)
2 sticks butter (1 cup)
2 beaten eggs

In a large saucepan, combine chicken broth, turkey neck (or use chicken thighs), enough water to cover, and butter. Bring to a boil and simmer for one hour. In a large bowl, crumble cornbread and bread together. Add celery, onion, and seasonings. Mix well. Remove turkey/chicken from the broth and set aside. Add broth a cup or two at a time until you reach the desired consistency, mixing well after each addition. Keep in mind the dressing will 'set' as it cooks. Taste and add more seasoning as desired. Then add eggs and stir well. Pour into 9x13 Pyrex dish and bake at 375 degrees for 45 minutes to 1 hour or until golden brown on top. This recipe actually makes a little more than will fit into a 9x13 pan, so you can also bake a smaller dish along side the bigger one. I like to take the chicken cooked for the broth, remove the skin and bones, and add it to the leftover dressing. Then bake it in a casserole dish along side your cornbread dressing. This will make a great leftover casserole that can quickly be re-heated the next day.

Dunkin' Donuts Free Sample

I love free stuff, so I wanted to share this offer with you. Click on the link above for a free sample of Dunkin'Donuts coffee & enjoy!

Turtle Pumpkin Pie

I saw this recipe in a magazine and just had to try it. I altered the recipe a little to cut down on the sugar content. Check out the original at Kraft Recipes.
Turtle Pumpkin Pie
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1/4 cup plus 2 Tbsp sugar free caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup plus 2 Tbsp chopped pecans, divided
2 pkg. sugar free vanilla flavor instant pudding
1 cup 2% cold milk
1 can plain pumpkin (15 oz) (not pie mix)
1 & 1/2 tsp. pumpkin pie spice
1 tub Extra Creamy Cool Whip (8 oz)
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Pour 1/4 cup caramel topping into crust and sprinkle with 1/2 cup nuts. Whisk pudding mixes, milk pumpkin and spices until blended. Stir in 1 and 1/2 cups cool whip. Spoon into crust. Refrigerate. Top with remaining cool whip, nuts and caramel before serving.
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Here's a picture before the additional topping was added.

I didn't really measure the caramel sauce. I just layered it on the bottom of the pie and drizzled some more on the top. This would also be great as a frozen treat. Enjoy!

Crockpot Cranberry Chicken & Rice

I found this interesting recipe at Crockpot Wednesday's on Dining With Debbie. This is a great site that will give you lots of crockpot ideas! The recipe was posted by Fancy Frugalista. You can visit her site for the original Cranberry Crockpot Chicken recipe. Of course I had to change a couple of things! I used a spice blend - Tony Chachere's Spice N' Herbs Seasoning. I also cheated and used one of the many frozen rice & vegetable sides available today. I think it would also be great over wild rice. So, here's my version.
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Crockpot Cranberry Chicken & Rice
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2 lbs. boneless chicken breasts (skinless)
1 tablespoon Tony Chachere's Spice N' Herbs seasoning
1/2 cup chicken broth
1 can whole cranberry sauce
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Sprinkle chicken breasts with seasoning on both sides. Put in crockpot and pour in chicken broth. Top with cranberry sauce. Cook on low 4-5 hour. Serve over rice and vegetables.

Happy Halloween!

Happy Halloween! Since I figure most of you will have lots of leftover candy, I wanted to share this recipe recently shown on WSMV - More at Midday - Don't Bug Me Chocolate Cake. Not only is it great for Halloween, but I think it would make a cute birthday cake. Check it out and have a Happy Halloween!

Herb & Garlic Chicken

The secret ingredient in this baked chicken dish is Lipton Recipe Secrets Savory Herb with Garlic Soup & Dip Mix. I love the flavor it gives to chicken. Adding cream of chicken soup helps make a delicious and creamy gravy. Try this simple recipe the next time you find chicken on sale!
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Herb & Garlic Chicken
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Chicken Legs & Thighs (5 each)
1 packet of Lipton Savory Herb with Garlic Soup & Dip Mix
1 tablespoon olive oil
1 can cream of chicken soup
1/4 cup water
1 small can of mushrooms, drained
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Pre-heat oven to 350 degrees. Rinse and pat dry chicken. Toss to coat with the Lipton soup mix. Line a shallow baking pan with foil. Coat with olive oil. Bake uncovered for 20 minutes. Cover with foil. Reduce heat to 325 degrees and bake for another 20 minutes. Mix mushrooms, cream of chicken soup and 1/4 cup water. Remove foil and spoon soup mixture over chicken. Continue baking, uncovered, another 15 minutes or until liquid has thickened.
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Check out more great recipes at this weeks The Grocery Cart Challenge Recipe Swap.

Simple Cookery on BettyCrocker.com

I can't believe it's been a year since I started my Simple Cookery blog! A big 'Thank You' has to go out to all my friends and followers. Thanks for your support and comments over the past year!
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This month Simple Cookery is featured on BettyCrocker.com along with several other blogs with Cereal Spooktacular Creations! I was so excited to hear they were featuring my Golden Graham Spiders and Halloween 'Boo' Bags. Check it out and be sure to keep visiting Simple Cookery!

Ham and Cheese Casserole

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I love coupons. I especially love coupons for free products! Lately Kroger has been very good with their cash register coupons. They gave me a coupon for their Kroger brand Deluxe Shells & Cheddar. So, I decided to see how far I could stretch this 'free' food. Leftovers combined to make this delicious casserole.
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Ham & Cheese Casserole
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1 box Deluxe Shells & Cheddar (12 oz)
1 cup cooked broccoli
1/2 cup cooked ham
1 can cream of mushroom soup
1/2 cup water
salt & pepper to taste
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Pre-heat oven to 350 degrees. Cook shells & cheese according to package directions. Combine water, soup and ham. Mix in shells and cheese. Pour in a small casserole dish. Bake at 350 degrees for 30minutes or until slightly browned on top.

Check out more great recipes at this week's Grocery Cart Challenge Recipe Swap.

Cranberry Raisin Drops

I was telling Sunflower Sue about my latest chocolate and fruit experiment the other day. She wondered if I would be posting a picture. My answer was no, because it looked like all the other chocolate drop candies I had already posted. The taste is different, but you can't tell that from the picture. So, had this partial bag of candy corn that needed to be used. Well, it is Fall and close to Halloween....
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Cranberry Raisin Drops
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1 lb of chocolate almond bark
1/4 teaspoon cinnamon
1 cup crushed graham cracker crumbs
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup chopped pecans
Candy Corn
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Melt chocolate according to package directions. Stir in cinnamon. Add graham cracker crumbs, cranberries, raisins and pecans. Drop by teaspoonful onto wax paper. Before chocolate sets, top each candy with a piece of Candy Corn.

Bow-Tie Pasta & Meatballs

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We all have those days. We're too tired to cook or have run out of time. And, I don't want to measure anything! Well, here's a five ingredient dish that you can make anytime. Just base the amount of ingredients on the size of your casserole dish. I used a small casserole dish and I've listed the measurements for it to the side of the ingredient. I used canned pasta sauce and store bought frozen meatballs, but you could make a batch of your own to keep in the freezer. The uncooked pasta absorbs the water in the dish as it cooks.
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Bow-Tie Pasta & Meatballs
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Prego Pasta Sauce mushroom & onion(2 cups)
Bow-Tie Pasta-small (1 cup)
Water (3/4 cup)
Frozen Swedish Meatballs (1 dozen)
Mozzarella Cheese (1/2 cup)
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Pre-heat oven to 350 degrees. Layer uncooked pasta in bottom of casserole dish. Mix water and pasta sauce. Layer sauce on top of pasta. Top with frozen meatballs. Cover dish with foil and bake for 30-40 minutes or until bubbly. Remove foil and sprinkle cheese over meatballs. Cook another 5 minutes until cheese is melted.

And the winner is....

The winner is....

Katy

Congratulations Katy! E-mail me at simplecookery@aol.com with your address so I can ship your prize courtesy of MyBlogSpark and Tablespoon.com!
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Be sure to visit Tablespoon.com for delicious recipes!

Guest Recipe - Susan's Pizza

I don't know about you, but I'm going to Sunflower Sue's house the next time she makes pizza! She sent me this delicious recipe.
Here's a picture just as it's going in the oven!
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Susan's Pizza
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1 lb. ground sausage (I almost always use Tennessee Pride mild sausage )
Canadian Bacon – 5 –7 pieces
1 medium onion
1/2 to 1 cup chopped green pepper – approx..
1 small can mushroom pieces drained
Cheddar Cheese and Mozzarella cheese or what ever you like (Combo of ricotta, Provolone, etc.)
4 oz. sliced Pepperoni
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Adjust the ingredients to your liking. Pre-heat oven to 425 degrees.
Prepare your crust mix as directed on package. While it is resting you can fix the rest. Chop your onion and green pepper. To the size you like (I use frozen peppers a lot)
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Brown a pound of sausage, if there is a lot of fat, drain some off, if too little you can add some margarine. Remove the meat and add the chopped onion and green pepper. Cook until just tender you don’t want them to get real wimpy. When I use the frozen green peppers I let the onion cook a bit before I add the pepper.
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While that is cooking you can chop up your Canadian bacon.
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Put some sauce on the prepared crust
Sprinkle with some cheese
Add your meats and toppings
add more cheese on top..
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Bake for about 30 minutes, or until the cheese is melted and browned to your liking

Tablespoon.com & Contest

Thanks to MyBlogSpark, I was given an opportunity to preview a new website from General Mills, Tablespoon.com. This is a great site that lets you find, save and share delicious recipes. You have access to over 25,000 of the best recipes on the web. Becoming a member allows you to add your own recipe creations and create your own version of existing recipes that suit your own taste. You can also save up to $80 each month with printable coupons from a great selection of your favorite brands.
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Part of the appeal of Tablespoon.com is the ability to organize all your recipes in one place. And, if you add your recipes to Tablespoon.com, your recipe and profile could be featured in a Tablespoon newsletter sent to thousands of subscribers!
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Visit Tablespoon.com today and begin searching for your 'next' favorite recipe. Thanks to MyBlogSpark and General Mills, I have a "Pass the Inspiration" Prize Pack to giveaway to one of my readers. Every cook can use an extra potholder or measuring cup and this prize comes with both in addition to a great set of measuring spoons. Just leave a comment below and if you found a great recipe on Tablespoon.com, let me know about it. If you're already a follower of Simple Cookery, you are automatically entered in this contest; but I'd love a comment anyway! Hurry, the Contest ends Midnight, October 15th.
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This contest has ended. The Winner was Katy. Congratulations Katy!

Golden Graham Spiders

Golden Graham Spiders
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These spiders may look scary, but they taste delicious. Coconut tinted with black food coloring give the spiders their ‘hairy’ appearance. They make the perfect addition to your Halloween treat table! This is one of the recipes that I submitted to BettyCrocker. For details on how you can submit your own spooky recipes for the chance to appear on the homepage this Halloween or to find other delicious treats, click here.
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Golden Graham Spiders
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1 cup Golden Graham cereal, crushed
8 oz package of chocolate almond bark
2 Tablespoons crunchy peanut butter
½ cup raisins
½ cup rolled oats.
1 cup coconut
Black food coloring
Miniature pretzels, about a half-cup
Writing icing, red
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In a glass bowl, mix coconut with a few drops of black food coloring. Stir until complete coated, adding more if needed. Set aside. Melt almond bark according to package directions. Mix in peanut butter and stir until smooth. Add cereal, raisins, and oats. Drop by tablespoonful onto wax paper, making the candy in an oblong shape. Before candy hardens, top each one with the tinted coconut.. Break pretzels into small pieces reserving the ones that are slightly curved to make your spider legs. Coat each pretzel ‘leg’ with melted chocolate and attach to the spiders side. Someone may be counting, so be sure to use four legs on each side. Reinforce the legs by drizzling a little melted chocolate on each side after they are attached. Sprinkle a little more coconut on top. Take the red writing icing and add two red dots on the front of each spider for eyes.

Simple Cookery Fried Rice

This is a dish that works well for brunch or for dinner. If you don't like sausage, substitute chicken, ham, beef or even make a vegetarian style. You can also add different veggies to stretch the meal. While the title says 'fried' rice, I don't really fry it. I use Uncle Ben's brown rice because it's ready in under two minutes in the microwave and has no added sodium. If you use one of the flavored blends, taste your dish before you add any salt. You can also use a mixture of brown, white or wild rice.
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Simple Cookery Fried Rice
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2-3 cups cooked brown rice
1/2 pound mild sausage
1 teaspoon garlic powder
1/4 teaspoon black pepper
salt to taste (I don't use any)
1 medium onion
1 can mushrooms, drained
1-2 tablespoons soy sauce (to taste)
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Brown sausage with garlic powder and pepper. Add onion and mushrooms. Continue cooking until onions are tender. Drain excess grease. Mix in soy sauce. Toss in rice and continue to cook another 1-2 minutes until well blended.
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Check out more great recipes at The Grocery Cart Challenge Recipe Swap.

Simple Steak Sauce

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Steak sauce can be very expensive. Of course, one of my friends would say that a properly cooked steak needs no sauce. That may be true, but I like to use steak sauce on everything from burgers to fries. I came up with this recipe in desperation one night when I was completely out of any 'store-bought' sauce. You can use any type of grilling or steak seasoning, though I prefer Mrs. Dash because there is no added salt. If you prefer a bold sauce, add a few drops of Worcestershire sauce.

Simple Steak Sauce
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1/2 cup ketchup
1 tablespoon Mrs. Dash Grilling Blend
1/2 teaspoon coarse ground pepper
1/2 teaspoon Worcestershire sauce
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Mix all ingredients in a small bowl. Let sit for 15 minutes before serving to allow spices to absorb some of the liquid. Refrigerate any leftovers! It isn't necessary to add salt since there is plenty in the ketchup and Worcestershire sauce.
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Check out more great recipes at The Grocery Cart Challenge.

Steel Cut Oats

I grew up with quick cooking oats. Sometimes we would have rolled oats. I had heard of steel cut oats and was always curious about them. But, I figured they took a long time to cook. I also figured you needed to stand over the stove while cooking them, so I was hesitant to try it. But, in the end, the prospect of an even healthier oatmeal won out.

The oats look kind of dubious when you first open the can. But, they cook up easy and have a delicious nutty flavor. I followed the package directions and only had to stir twice during the twenty minute cooking time. They ended up perfect. I sprinkled mine with a little cinnamon and added some honey.

So, the next time you are searching for oatmeal, try steel cut oats. The brand I tried was a traditional Irish brand, but Quaker sells them too. I've even seen some store brands. And, if you're in a hurry in the mornings, cook a big batch up. It warms up nicely for a quick breakfast.

Taco Casserole

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This is just one of those thrown together casseroles that ended up tasting great. I had some leftover ground beef and cooked noodles and needed something for dinner. You could add your own favorite ingredients or use part of a taco seasoning packet instead of the spices I've used.
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Taco Casserole
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1/2 pound ground beef
1 small onion chopped
8 ounces noodles, cooked according to package
1 cup medium salsa
1/8 teaspoon cumin
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/8 teaspoon salt
1/4 cup shredded mozzarella cheese
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Pre-heat oven to 375 degrees. Season ground beef with cumin, salt, garlic powder and pepper. Brown ground beef and onion over medium heat. Drain. Combine beef mixture, noodles and salsa. Pour into shallow casserole dish. Top with cheese and bake 20-30 minutes or until bubbly.

For more great recipes, visit this week's The Grocery Cart Challenge.

Chicken & Dumplings

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Growing up, I never thought I liked chicken and dumplings. Grandma always ended up leaving some bones in the pot no matter how careful she was in cooking. One day, Mom made this version and I discovered that I loved them! There is something warm and satisfying about a pot simmering on the stove. I used canned biscuits, but you could make your own dumplings. A friend of mine uses flour tortillas cut into strips, and that version is delisious too. This is a great way to use leftover chicken. The chicken I used was from a leftover deli chicken, so I didn't add any salt to my dish.
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Chicken & Dumplings
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3-4 cups cooked chicken, shredded
1 can biscuits, 8 count
2 cups chicken broth
1 can cream of chicken soup
2 cups water
salt & pepper to taste
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Combine chicken, broth, water and soup in a large pot. Bring to a boil. Cut biscuits into quarters & drop into pot. Reduce heat and simmer for 20 minutes.

Halloween 'Boo' Bags

I was given a wonderful opportunity to submit a Halloween recipe to BettyCrocker.com for possible publication on their website. I actually came up with two recipes and will be posting the next one closer to Halloween. If you're interested in submitting your own recipe, click here. Their website also has great recipes, contests, coupons and much more. These little Halloween ‘Boo’ Bags are not only cute, but they are completely edible right down to the handle. The chocolate covered bars stand up to look like bags filled with Halloween treats.
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Halloween ‘Boo’ Bags
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Ingredients for the bars
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10 oz bag of large marshmallows
3 Tablespoons butter
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla flavoring
3 cups Trix cereal
1 cup Cheerios
1 cup pecans, chopped
1 cup dried cranberries
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Butter an 8x8 pan and set aside. Combine Trix, Cheerios, pecans and cranberries in bowl and set aside. In a heavy sauce pan, over low heat, melt butter. Add marshmallows and stir until melted and blended with butter. Add cinnamon and vanilla. Stir well. Add cereal mixture. Pour into 8x8 pan. Smooth down top with the back of a buttered spoon on spatula. Allow to cool at room temperature.

When mixture is cooled, cut into 9 equal size bars. The bars will still be a little soft, so you can mold them, if needed, so they will stand up right. Place bars in the freezer for ten minutes.
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Ingredients for decorating the bars
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16 oz almond bark
Writing icing
Candy corn for decorating
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While bars are chilling, melt almond bark according to package directions. Remove bars from freezer. Dip each bar in the chocolate, leaving about half an inch uncovered, and stand upright on wax paper. Once chocolate is hardened, apply the handles. Coat the inside first inch of each licorice stick with the melted chocolate. Apply each end to the side of a bag and hold in place until the chocolate hardens, about 20 to 30 seconds. You can reinforce the handle by adding a little melted chocolate around the seams.
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To make signs for your bags, put wax paper on a cutting board. Spread a thin layer of melted chocolate on wax paper. Make the area large enough to write all of the words you want on your bag. With writing icing, spell out the words you want, like RIP or Boo. You can even use names if you want. Leave enough room between each word to cut out signs. With a sharp knife, cut around your words. Lift the wax paper and remove each sign. Put a little melted chocolate on the back of the sign and place it on the front of the treat bag. The chocolate will harden and hold the sign in place.
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Store in air tight container overnight. If you are not serving the bags the next day, refrigerate them until ready to serve.

Hamburger Noodle Casserole

This casserole has always been a family favorite and one of the first ones Mom taught me to make. I updated it to use whole wheat noodles and ground sirloin instead of ground beef. We always liked the noodles a little 'crunchy' on top. But, if you don't, just cover the casserole dish before baking.
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Hamburger Noodle Casserole
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1 pound ground sirloin
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 medium onion, chopped
1/4 cup green pepper, chopped
1 pkg wide noodles (8 oz)
1 can cream of mushroom soup
1 cup milk
1 cup shredded cheddar cheese
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Pre-heat oven to 350 degrees. Cook noodles according to package directions. In medium skillet, brown ground sirloin, pepper, salt and garlic powder. Add onion and green pepper and cook an additional 2 minutes. Mix milk and soup in a large bowl. Add ground beef, noodles and cheese. Pour into deep casserole dish. Bake at 350 for 20-30 minutes or until bubbly.

Pillsbury Cheeseburger Pot Pie

Pillsbury sent me this great little cookbook full of recipes for Pot Pies & Casseroles. When I saw the Cheeseburger Pot Pie recipe, I had to try it. I pretty much followed the recipe with two exceptions. Instead of using ketchup, I substituted Manwich Sloppy Joe sauce. Also, I sprinkled some seasoned salt on top of the pie crust. Check out the full recipe - Pillsbury Cheeseburger Pot Pie.

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Check out more great recipes at this weeks Grocery Cart Challenge Recipe Swap!

Tuna & Vegetable Casserole

I really wanted to follow the recipe I had on hand for a tuna casserole, but I was lacking some of the major ingredients. So, I came up with this dish instead. It's a great way to use up some leftover rice and vegetables. Or, you can substitute your favorite ingredients.
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Tuna & Vegetable Casserole
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2 cups cooked brown & wild rice (I used Uncle Ben's)
1 can cream of mushroom soup
1 can albacore tuna, drained (6 oz)
1 can mushrooms slices, drained (4 oz)
Frozen mixed vegetables (16 oz pkg of broccoli, cauliflower & carrot blend)
1/2 cup shredded cheddar cheese
1/2 cup French's onions
1/2 cup water
salt & pepper to taste
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Pre-heat oven to 375 degrees. Cook vegetables according to package directions or re-heat leftover vegetables. Combine rice, soup, water, tuna, mushrooms. Add vegetables, cheese, salt & pepper. Cook covered at 375 degrees for 20 minutes or until bubbly. Top with onions, reduce heat to 350 degrees, and cook an addition 8-10 minutes until onions are browned. (Note: I did not add any salt or pepper to the dish because the leftover rice I used was an herb blend and well-seasoned.) Here's a picture before the topping is added.

Guest Recipe - Corn Dip

Here's another great recipe from Leslie just in time for football season! This goes perfect with corn chips.
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Corn Dip
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One 8 oz package of cream cheese
2 cans white shoepeg corn
1 can Rotel tomatoes
1/2 stick of butter
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Drain all cans, mix together and cook in microwave for 5 minutes to start. Mix 1/2 way thru cooking time.

Guest Recipe - Grape Salad

Leslie sent me this great recipe for Grape Salad. I've tried it before at potlucks and never dreamed it was so easy to make! Thanks Leslie!

Grape Salad
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8 cups of grapes
1 8oz package of cream cheese
1 8oz container of sour cream
1 tsp vanilla extract
4 ounces of chopped pecans
2 tbsp brown sugar
1/2 cup granulated sugar
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Wash and dry grapes. In large bowl, combine cream cheese, sour cream, vanilla and white sugar. Add grapes and mix until evenly incorporated. Sprinkle w/ brown sugar and pecans, mix again and refrigerate until serving. Good to make it the night before and chill over night.
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Check out more great recipes at The Grocery Cart Challenge.

Pillsbury Ready to Bake! Back to School Shape Sugar Cookies

MyBlogSpark recently sent me another new product to try - Pillsbury® Ready to Bake!TM Back to School Shape® sugar cookies! They also sent this cute Pillsbury Back to School gift basket. It included great school supplies like a pencil case, ruler, and pencil sharpener. But, of course, the best part is always the sugar cookie! These sugar cookies, with their little yellow bus, are so cute and delicious! They come with all the quality you've come to expect from Pillsbury. Can't you just imagine greeting your child with a plate of these fresh cookies when they come home from school?
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Well, thanks to MyBlogSpark, I have a Pillsbury Back to School gift basket to give away to one of my blog readers. Just leave a comment below and share how you help making going back to school fun for your children, grandchildren, or other little ones in your life. And, if you've got a big kid that loves little school bus cookies, tell me about that too! This contest ends August, 31, 2009 at midnight, and winners will be announced September 1, 2009. If you're already a follower of this blog, you are automatically entered in the contest, but feel free to comment also!
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This contest has ended. The winner is Patsdal! Congrats Patsdal! Please e-mail me your mailing address so that I can send you your prize.

Yoplait Fiber One Yogurt

I love to try new products. I especially love to try new products when I have a great coupon. So, I was very excited to try Yoplait Fiber One Yogurt recently. If you've tried some of the new yogurts on the market that include fiber or digestive aids, you may have noticed they are usually higher in calorie content. Yoplait Fiber One has come out with a 50 calorie cup that has zero grams of fat and includes 5 grams of fiber. I tried the Strawberry flavor and it was delicious. Other flavors include Vanilla, Peach and Key Lime Pie. It's the perfect, guilt-free snack and I'd love for you to be able to try it also. Just e-mail me at simplecookery@aol.com with your name and address. I'll send you a coupon for $1.35 good for any flavor Yoplait Fiber One Yogurt Multipacks - and they don't expire until 1/20/2010. Please hurry though because this offer is open to the first five e-mails that I receive and will end August 31, 2009.

Chicken Salad

Chicken Salad is great any time of the year, but makes a great dinner in the heat of Summer. You can use the same recipe to make tuna salad - just substitute a couple of cans of tuna (drained) for the chicken. I like using a boiled chicken breast, but you could also use canned chicken.
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Chicken Salad
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1 skinless chicken breast, boiled & cooled
3 eggs, hard boiled, cooled & chopped
3 ribs celery, chopped
2 or 3 heaping tablesoons of Miracle Whip Salad Dressing
1/4 teaspoon black pepper
1/8 teaspoon salt, or to taste
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Remove chicken from bone and shred. Combine all ingredients in an air-tight container. Mix well, adding a little more salad dressing or salt/pepper until seasoned to your taste. Chill 2 hours before serving. (NOTE-If you use boiled chicken rather than canned, add a little salt & pepper to your cooking water.)

Beef & Pasta Casserole

Warning! Don't make this dish. It's terrible. You won't like it. If you make it, you'll be forced to consume all of it to save your family from the terrible taste. Of course, your family will be tempted to save you by eating it all. Seriously, this is one delicious casserole. I used spiral pasta and garden style pasta sauce. But, you can substitute your favorite ingredients. If you don't use chunky style pasta sauce, you will want to add a small can of chopped tomatoes to the dish.

Beef & Pasta Casserole
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1 pound ground beef
1 large onion
2 cans sliced mushrooms, drained
1/2 cup pepperoni, chopped
2 jars Prego pasta sauce, chunky garden style
1 box spiral pasta (16 oz)
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 teaspoon garlic power
1/4 teaspoon salt
1/4 teaspoon black pepper
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Pre-heat over to 375 degrees. Coat 9x14 glass Pyrex dish with a little oil or non-stick spray. Cook pasta according to package directions, reducing cooking time by 2 minutes. Add drained pasta to Pyrex dish and cover with one jar of pasta sauce. Brown brown beef, onion, and seasonings. Drain and add to pasta mixture. In small saucepan, cover pepperoni with water and bring to a boil. Boil approximately 1 minute and drain. (This reduces the amount of grease in the dish) Add pepperoni and additional jar of pasta sauce to pasta dish. Stir. Add cheddar cheese and stir well. Top with mozzarella cheese. Bake, uncovered, for 30-35 minutes or until bubbly and slightly browned on top.

For more great recipes, visit The Grocery Cart Challenge Recipe Swap.