Monday, April 23, 2018

AmTestKitchen Classic Chewy Oatmeal Cookies

1 cup flour
3/4 t. salt
1/2 t. baking soda
4 T unsalted butter
1/4 t. cinnamon
3/4 cup brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk
1/2 cup vegetable oil
1 t. vanilla
3 cups old-fashioned rolled oats, not quick
1/2 cup raisins, optional...can use chocolate chips

1. Adjust oven rack to middle position and heat oven to 375 degree.  Line 2 rimmed baking sheets with parchment paper Whisk flour, salt and baking soda together in a medium bowl:  set aside.

2.  Melt butter in 8" skillet over med high heat, swirling pan occasionally until foaming subsides. Continue to cook, stirring and scraping bottom of pan with heatproof spatula, until milk solids are dark golden brown and butter has nutty aroma, 1-2 minutes. Immediately transfer browned butter to large heatproof bowl, scraping skillet with spatula. Stir in cinnamon.

3.  Add brown sugar, granulated sugar, and oil to bowl with butter and whisk until combined. Add egg and egg yolk and vanilla and whisk until mixture is smooth.  Using wooden spoon, stir in flour mixture until fully combined, about 1 minutes. Add oats and raisin, if using, and stir until evenly distributed (mixture will be stiff).  DO NOT USE A MIXER  THIS RECPE WORKS BEST IF ALL THE STIRRING IS DONE BY HAND.

4. Divide dough into 20 portions, each about 3 T or use #24 cookie scoop.  Arrange dough balls 2" apart on prepared sheets, 10 dough balls per sheet. Using your damp hand, press each ball int 2-1/2" disk.

5.  Bake 1 sheet at a time until cookie edges are set and lightly browned and centers are still soft but not wet, 8-10 minutes, rotating sheet halfway through baking  Let cookies cool on sheet on wire rack for 5 minutes; using wide metal spatula, transfer cookies to wire rack and let cool completely.

I made them exactly like this and they make HUGE cookies.  I have also made them a bit smaller.

Thursday, April 12, 2018

Lazy Mary's Lemon Tart with tart recipe


    • 1 3/4 cups all-purpose flour
    • 1 tablespoon sugar
    • 1/2 teaspoon salt
    • 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
    • 1/4 cup cold vegetable shortening
    • 3 to 5 tablespoons ice water
    • Special equipment: a pastry or bench scraper; an 11- by 1-inch fluted round tart pan with a removable bottom; pie weights or raw rice

      1. Blend together flour, sugar, salt, butter, and shortening with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
      2. Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (If you overwork mixture, pastry will be tough.)
      3. Turn out mixture onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
      4. Roll out dough with a floured rolling pin into a 13-inch round on a lightly floured surface and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork. Chill 30 minutes.
      5. Preheat oven to 375°F.
      6. Line tart shell with foil or parchment paper and fill with pie weights. Bake in middle of oven until pastry is pale golden along rim, 20 minutes. Carefully remove foil and weights and bake until pale golden all over, 10 minutes more. Cool in pan on a rack.

    Lazy Mary's Lemon Tart

    • 1large Meyer lemon, cut into 8 pieces  BE SURE TO USE  MEYER LEMON
    • 1 1/2cups superfine sugar
    • stick butter
    • 1teaspoon vanilla
    • eggs
    • Your favorite tart shell  see not bake first unless it's for only a couple of minutes

      1. Heat oven to 350° F.
      2. Put all ingredients (except tart shell) into a blender and whirl like crazy!
      3. Pour into tart shell.
      4. Bake for 40 minutes or until set, watching so that the top doesn’t burn.

Chicken Alfredo Stuffed Shells .. Pioneer Woman

Very similar to the one Dawn just posted but this is amazing.

  • 20 whole Jumbo Pasta Shells, Cooked And Drained
  • 2 whole Boneless, Skinless Chicken Breasts
  •  Salt And Pepper, to taste
  •  Olive Oil, For Grilling Or Frying
  • 3/4 cups Ricotta Cheese
  • 3/4 cups Cottage Cheese
  • 3/4 cups Grated Mozzarella Cheese, Plus More For The Top
  • 2 cups Grated Parmesan Cheese, Plus More For The Top
  • 2 whole Eggs
  • 1/4 cup Minced Fresh Parsley
  • 2 Tablespoons Minced Fresh Basil
  • 4 Tablespoons Butter
  • 2 Tablespoons Flour
  • 2 cups Whole Milk
  • 1 cup Heavy Cream, Plus More, As Needed
  • 3 cloves Garlic, Minced
Preheat oven to 375 degrees.

Season the chicken breasts on both sides with salt and pepper. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until it's done. Remove and shred with two forks and allow to cool.

In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan, eggs, 2 tablespoons fresh parsley, salt, pepper, and chicken. Stir to combine, splashing in 2 tablespoons heavy cream if needed. Set aside.

In a large skillet over medium heat, melt butter and sprinkle over the flour. Whisk and cook until the roux turns golden brown. Pour in the milk and cream, whisking constantly, and cook for a few minutes, until thickened. Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stir until combined. Taste and adjust seasonings as needed. Set aside.

Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish. Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture. Lay them face down in the pan, then pour the sauce all over the top. Sprinkle on extra mozzarella and Parmesan, then bake for 25 minutes, or until bubbly and golden.

Serve with salad!

Tuesday, March 6, 2018

Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells Vertical

Found here:


  • 1 lb. jumbo pasta shells
  • 2 c. Shredded chicken
  • 1 c. ricotta
  • 3/4 c. shredded mozzarella
  • 3/4 c. grated Parmesan
  • 1/4 c. freshly chopped parsley, plus more for garnish
  • kosher salt
  • Freshly ground black pepper
  • 4 tbsp. butter
  • 3 cloves garlic, minced
  • 4 oz. cream cheese, softened
  • 2 c. milk


  1. Preheat oven to 350º. In a large pot of salted boiling water, cook jumbo pasta shells according to package directions until al dente. Drain and return to pot.
  2. In a large bowl, combine shredded chicken, ricotta, 1/2 cup mozzarella, 1/2 cup Parmesan, and parsley and season with salt and pepper.
  3. Make sauce: In a skillet over medium heat, melt butter. Add garlic and cook until fragrant, 2 minutes, then add cream cheese and whisk until completely combined. Stir in milk, remaining mozzarella and Parmesan, and bring to a simmer. Season with more salt and pepper. Let thicken over low heat, 3 to 5 minutes.
  4. In a baking dish, spread a layer of sauce. Stuff shells with chicken-ricotta mixture and place in baking dish. Spoon more sauce all over shells.
  5. Bake until warmed through and bubbly, 15 minutes.
  6. Garnish with parsley and serve.

Thursday, March 1, 2018

Jocelyn's award winning White Chicken Chili

We love this recipe and it is a little too hard to find on JBird's I am reposting it. It won me best chili at the neighborhood chili cook off...and 2nd place at the ward cook off...only b/c we ran out of it so some people didn't get to taste it's deliciousness! haha

Jocelyn's White Chicken Chili

1 lb chicken, cooked and cubed               1 ½ tsp garlic powder
1 medium onion, chopped and sautéed          1 tsp cumin
1 can chicken broth                          1 tsp oregano
1 can cream of chicken soup                  ½ tsp pepper
1 small can chopped green chilies            ¼ tsp cayenne pepper
1 can corn                                                  
1 cup water, more or less depending on consistency
2 cans Great Northern beans, drained
Mix all ingredients in stock pot and heat through.  Just before serving add ½ cup whipping cream or evaporated milk and 1 cup sour cream.  Top with cheese and tortilla chips!
Crock Pot Variation- Place uncooked chicken, drained beans and all other ingredients in crock pot.  Cook on high 4-6 hours, low 8-10 hours.

Wednesday, February 28, 2018

Breakfast Sandwiches

  • Made this for Seminary today and it was SO good.
  • Nonstick spray
  • 24 large eggs
  • Kosher salt, freshly ground black pepper
  • 12 slices American or Cheddar cheese
  • 12 Kaiser rolls or Brioche Buns or english muffins, split and toasted
  • Softened butter
  • 2 pounds bacon, cooked until crisp
  • Hot sauce or ketchup, for serving

  • Step 1
    Preheat oven to 400°F. Lightly coat a large rimmed baking sheet with non-stick spray. Place eggs in a blender and process until evenly combined; season with salt and pepper. (it called for spraying pan, then laying down parchment, then spraying the parchment.  then the eggs.  My eggs split under and on top of the parchment.  It worked out ok but not as they said)
    Step 2
    Pour eggs into prepared baking sheet and carefully transfer to oven. Bake until barely set in the middle, 10 to 12 minutes. Remove eggs from oven and top with cheese.
    Step 3
    Heat broiler to high and return eggs to oven. Broil until cheese is just melted, about 1 minute.
    Step 4
    Cut eggs into 12 squares. Lightly butter rolls or buns and build sandwiches with egg squares, bacon, and hot sauce or ketchup.

Monday, February 12, 2018

Wendy's Copy Cat

Robert once won a 'medal' for most child friendly chili at a cookoff at church.  Most men go for the hottest which is stupid if you have a family.

2 pounds ground beef
29 oz can tomato sauce
29 oz can kidney beans with liquid
29 oz can pinto beans with liquid
1 cup diced onions
1/2 cup minced green onions
1/4 cup diced celery
3 med tomatoes chopped
2 t. cumin
2-3 T chili powder
1.5 t. black pepper
2 t. salt
2 cups water


  1. Brown the ground beef in a skillet over medium heat.
  2. Drain off the fat.
  3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
  4. Cook, stirring every 15 minutes, for 2 to 3 hours.
I followed the recipe ratios as given, and based on the suggestions of other reviewers, I used canned diced tomatoes ( Hey it's January in Minnesota !! ) and I used a crockpot. The chili was very good, however based on the chili I bought last night at Wendy's, I must warn you that this recipe has more heat. Also because I was not simmering the chili in an open pot, mine was not as thick. To make up for that, I added one tablespoon of corn starch mixed with an equal amount of cold water. Of course timing will be different using a crockpot, so I called it done when the tomatoes started to fall apart, and the onion was no longer crunchy.

FINALLY!! A chili recipe I can throw together and not have to constantly adjust the "heat" for those of us with a palate that is easily traumatized by Big Red gum-level spicey-ness. This was mild and flavorful and I could still use my tastebuds after a nice big bowl. I did cut the recipe in half and it worked out great. I did not use the fresh chilis, I used a small can of chopped green chillis from the pantry. I added about 1/2 cup of fresh minced green pepper just because I needed to use it up. I put this together in a stockpot and let it simmer away for close to 6 hours while I did housework...though I did try a small sample after about 2 hours and it was great. I served mine with a dollop of sour cream, shredded cheese and a sprinkle of corn chips...YUM!! This is my new standard!