OATMEAL-APPLE-CRANBERRY COOKIES

I'm really excited to be sharing this recipe with you. These cookies are so good, I ended up making them two days in a row. I bagged up a dozen for the recycle crew and a dozen for the trash crew when they came by last Thursday to pick up our trash and recycle collection. Wayne took Charlie and Parker to the vets also that day to get their nails clipped so I sent two dozen cookies to the staff there. We ate a few too so that meant I had to make another batch on Thursday. 

When I made the second batch, I decided to add a cup of chocolate chips and loved them even more. The recipe said to measure out 3 tablespoons for each cookie, but I didn't want to make them that big so I used my 1-1/2 tablespoon cookie scoop and they were just the right size. They are a soft breakfast - like cookie. From the second batch I gave a dozen to my hairstylist and a dozen to the lady that does my nails. I also gave a dozen to one neighbor but still have four more neighbors to treat. They received rave reviews by the people who ate one in my presence.

I intended to make another batch yesterday, but my body had different ideas and said it needed to slow down and rest. Will see if I get around to making some more this afternoon.

I'm not sure what was going on with me when I made the first batch on Wednesday. That's the only time I took some pictures but as I am writing this, I realize I didn't take half the pictures I usually do. So if you like seeing all my pictures, I apologize to you for not having my act together. I didn't even take a picture of the final cookies and fortunately had 3 left in the cookie jar that I could put on a plate and take a picture of.       

OATMEAL - APPLE - CRANBERRY COOKIES

3       cups flour

2       teaspoons pumpkin pie spice

1-1/2 teaspoons ground cinnamon

1       teaspoon baking powder

1       teaspoon baking soda

1/2    teaspoon salt

1       cup (2 sticks) unsalted butter, softened

1       cup sugar

1       cup packed light brown sugar

2       eggs

1       cup chunky applesauce

1-1/2 teaspoons vanilla extract

4       cups old-fashioned oats

1-1/2 cups dried cranberries

1       cup dark chocolate chips (optional) (but highly recommend) 

Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or spray lightly 2 cookie sheets. Set aside. (The first batch I used parchment paper, but the second batch I just sprayed lightly.)

Whisk the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt in a large bowl.

Beat the butter and sugars in large bowl at medium speed 3 minutes or until light and fluffy.

(I started off at a lower speed until most of the butter was broken up.)

Add eggs one at a time, beating just until combined. (Don't forget to scrape the sides of the bowl as you mix up the dough.)

Beat in applesauce and vanilla until blended. At low speed, beat in flour mixture just until blended. (I slowly added the flour.)

Beat in cranberries and

oats and chocolate chips, if you are using them.

Drop a scant 3 tablespoons dough per cookie for larger cookies or 1-1/2 tablespoon scoop for a regular cookie on cookie sheets. They will spread a little so don't overcrowd the cookie sheets.

Bake 12 to 14 minutes or until light golden brown. Cool on cookie sheet on wire rack 2 minutes.

Place cookies on rack and cool completely.

 

BROWNIE S'MORES

 I know this is the season of giving and sharing and I apologize to any friend that might have gotten some of these Brownie S'Mores, but didn't. That's right. Wayne and I didn't feel in the season of giving and sharing in regards to these awesome Brownie S'Mores. It just took one bite to know, too. 

I tried. I really did. I asked Wayne if he wanted me to share some with a friend. And he said, "Why? Did you not like them?" I reminded him that often times when he eats something he especially likes that he will tell me to give some to "x" or "y". (because he doesn't need to eat them). But this time he didn't feel that way. Guess I will have to make some more for my friends. He always complains that I only make something once.

This is one of those recipes that you can make it to suit your wants. I made them using a sugar-free brownie mix for an 8 x 8 " pan. If you wanted to make more, just use a 9 x 13 " pan size brownie mix. Use the amounts of graham crackers, marshmallows, and chocolate chips as you like.

BROWNIE S'MORES

1     box of brownie mix + ingredients called for on box to make

graham crackers

miniature marshmallows

chocolate chips

Preheat oven to temperature required on brownie mix box.

Prepare brownie mix according to directions on box.

Spray the size pan called for on brownie box to bake the brownies. (I used an 8 x 8 " glass baking dish for a sugar-free brownie mix.)

Line the baking dish with whole graham crackers.

Carefully spread evenly, the prepared brownie mix over the graham crackers. 

Bake for the required time according to box except for the last 2 minutes. (example - box says to bake 32 minutes. Remove brownies at 30 minutes.) Place pan on wire rack and

cover top with miniature marshmallows - enough to make a single layer. Sprinkle chocolate chips on top of that. (I used a little more than 1 cup of marshmallows and about 3/4 cup of dark chocolate chips for my 8 x 8 " pan.)

Return pan to oven and bake the two minutes. If you like, then turn on broiler and broil until the marshmallows are as brown as you like them. I think I broiled mine about 2 minutes, but the rack wasn't real close to the broiler.

Cool pan on wire rack before

cutting to serve. You can even pick them up to eat like real s'mores.

LINK FOR JUST THE RECIPE HERE.

PEANUT BUTTER MOUSSE PIE

 Last week we gathered at Friend Susan's house for an afternoon of canasta. It was another fun time, but then it always is. This time Friends Vicky, Ellen and I were being beaten terribly until the last hand and we went ahead of them and won. We were so surprised as we didn't feel we had any chance of winning. Susan served delicious snack and also an awesome dessert. We usually have iced tea and water to drink. This time Susan had made some regular iced tea, but she also made some iced tea using cranberry herbal tea. I really enjoyed it. I only had some peppermint herbal tea bags at home, but I made my next pitcher of iced tea using two of them. So good.

I only have one picture of the Peanut Butter Mousse Pie Susan served us, but I think that will be enough for you. It was so light tasting. Probably the lightest tasting pie using peanut butter that I have ever eaten.

PEANUT BUTTER MOUSSE PIE

1     9 - inch graham cracker pie crust

*     *     *     *     *

Filling:

1     cup creamy peanut butter

1     8 - ounce package cream cheese, room temperature

1     cup powdered sugar

1     tablespoon vanilla extract

1     cup chilled whipping cream

*     *     *     *     * 

Topping:

1/4  cup whipping cream

2     tablespoons sugar

1/2  tablespoon instant espresso powder (optional)

3     ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped

1/2  teaspoon vanilla extract

For the filling: using an electric mixer, beat peanut butter and cream cheese in a large bowl to blend. Add powdered sugar and vanilla extract and beat until well blended. Using clean dry beaters, beat the whipping cream in a medium bowl until stiff peaks form; fold into peanut butter mixture in two additions. Spoon filling into prepared crust.

For the topping: combine the cream, sugar, and espresso powder if you are using it in a heavy medium saucepan. Stir over medium heat until the espresso powder and sugar dissolve and the mixture comes to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in the vanilla. Cool topping 5 minutes. Spread topping evenly over filling.

Refrigerate for at least 4 hours. (Can be prepared up to 2 days ahead.)

Serve pie chilled.

Recipe only HERE .

BRUNSWICK STEW

Yesterday morning I woke up around 7:30. From 7:30 to 8:30 I was in and out of sleepiness. During that hour I was thinking about what I was going to do that day. I have been rearranging my sewing room to make it more work friendly so that was on my mind. Flashes of my blog came through my thoughts and I remembered I had forgotten to write a post the night before to share that morning. Then Wayne came into the bedroom telling me it was almost 8:30 and asked what time did I have to be at church to play handbells. Handbells? Then I realized it wasn't Monday, but it was Sunday morning.

I really thought it was Monday. An hour and a half later when we met to play through our two songs, it wasn't pretty. When Sara our director was commenting on things we needed to work on, I recognized the "things". I apologized and told her what had happened and I wasn't totally awake yet. 

I managed to get to the first half of Sunday school before meeting the choir. Everyone said we sounded really good after church. I loved the two Christmas songs. After church we went home to watch the Chiefs win the football game. We had maybe 30 minutes after it ended before we headed back to church to listen to Christmas movie played by our music director Walter called "A Merry Little Christmas with Walter and Friends". They entertained us for an hour with a jazzy version of some of their favorite secular songs. We had to leave a few minutes early so we could get to the Christmas Program at the church of our son and his family in Platte City, just about 20 minutes north of KC. Madison wasn't filling well, but Tyler was their to participate. (Check out some pictures from the evening below.)

I actually have several posts to write, but I thought I would start with some Brunswick Stew I made that we really enjoyed. The recipe came from Mrs. Wilkes Boarding House in Historic Savannah.

BRUNSWICK STEW

2     lbs pork or chicken (chopped) (I used 3 chicken breasts)

1/2  teaspoon black pepper

1     teaspoon hot sauce

2     tablespoons Worcestershire Sauce

1/3  cup drippings (pork or bacon) (I didn't have either so I used canola oil.)

1/2  cup barbecue sauce

1-1/2  cups catsup

2        cups diced potatoes (cooked)

3        cans cream style corn

Place all ingredients in a sauce pan, cover, and heat slowly. (I used a soup pot.) Salt and more hot sauce may be needed according to taste preferred. Makes about 2 quarts.

 

Here are some pictures of Tyler...

and we got to talk to Mr. and Mrs. Claus also...

CORN DELIGHT

It was exciting to be able to have our Sunday school Christmas party this year after not having it last year because of Covid. Everyone was ready to party and that's just what we did. Our host/ess supplied the Honey Baked Ham and Smoked Turkey and everyone else brought a dish to share. We also had a White Elephant Dirty Santa gift exchange which created quite a few  laughs.

This Corn Delight was the side dish I made to share. There are a number of different recipes for this baked corn casserole, but I decided to choose this one from a family cookbook of a friend Linda. Linda played next to me in our handbell choir and died several years ago from cancer. Making the recipe seemed the right thing to do. It was really good and I'm glad I chose it to make.

CORN DELIGHT

1     can whole kernel corn with liquid

1     can cream style corn

3/4  cup sour cream (I used light sour cream)

1/2  cup (1 stick) butter, melted

1     egg

1     cup grated mild Cheddar cheese (I used extra sharp (Cabot) White Cheddar cheese)

1     7-1/2 oz box corn muffin mix

Preheat oven to 350 degrees F. Spray a 2-quart casserole baking dish.

In a large bowl mix all ingredients until

well blended.

Pour into baking dish.

Bake for 1 hour. Let set 20 minutes before serving.

A picture of us at the party. Wayne is wearing the gift he got.

You can see what Wayne got in his Christmas gift, this is what I ended up with. My first gift was 2 bags  each containing $165 dollars shredded. Someone stole it, so I stole this box of goodies because I love cheetos.

 

GERMAN CHOCOLATE PIE

 Since I haven't been baking as much lately, I am especially thankful that the few recipes I have tried have produced exceptional desserts. This German Chocolate Pie just might be at the top of the Best Ever Desserts I Have Made list. 

Friend Janice said it was the "best piece of pie ever!" After eating the first serving, Wayne asked me if Janice and I were going out the next day. I told him we were and he said, "Make sure you take a piece of pie to Janice and Leon (her husband). I don't need to be eating too much of it."

Seems like I can't make anything lately that doesn't have a story to go along with it. This one is no different. I was mixing up the ingredients and was in a hurry because I would be leaving before it was finished baking because of handbell practice at church. Wayne came in from somewhere right as I was mixing it up and distracted me. (I told him it was his fault.) Just as I was finishing pouring the filling in the pie crust, I realized I had forgotten to add the coconut and nuts. SO I just poured the filling back in the bowl (I probably could have just added the ingredients and stirred gently, but I didn't think of that.) and added the coconut and nuts. It meant the edge of the crust was a little messed up, but I just wet a piece of paper towel and gently rubbed off as much as I could. I did take a picture of the whole pie after it baked and shared it at the bottom. I made sure I cut a piece from the good side for my main picture of the pie

GERMAN CHOCOLATE PIE

1     cup dark chocolate chips

3     tablespoons butter

3     large eggs

1     (14-oz) can sweetened condensed milk

1     teaspoon salt

1     teaspoon vanilla

3/4  cup pecans, chopped

3/4  cup unsweetened shredded coconut (I used sweetened shredded coconut)

1     9 - inch unbaked pie crust

Cool whip (optional)

Preheat oven to 350 degrees F.

Place the chocolate chips and butter in a microwave - safe bowl and heat at 50% power in 30 - second intervals until melted, stirring after each interval.

Pour into a larger bowl. Use a rubber spatula to make sure you get every little bit of the melted chocolate.

Add the eggs and

whisk to combine.

Then add the milk, salt, and vanilla and whisk the mixture until

completely combined.

Stir in the nuts and coconuts.

Pour mixture into the pie crust.

Place pie on a baking sheet and bake until the filling puffs a little and the top is set but the center is still slightly jiggly, 35 to 40 minutes. (I cooked it the full 40 minutes.) Let pie cool on a wire rack.

Cool completely before cutting. If you like, you can top with whipped topping, a few more chopped nuts, and coconut. (We didn't. We couldn't wait that long.)