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.

Lazy Mary's Lemon Tart with tart recipe

TART INGREDIENTS

1. • 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

3. PREPARATION

   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
   • 1 stick butter
   • 1teaspoon vanilla
   • 4 eggs
   • Your favorite tart shell  see above....do 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

INSTRUCTIONS

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!