Oat Bran Chocolate Chip Cookies

If you're going to indulge in some yummy cookies, there might as well be some healthy ingredients in there to lessen the guilt. Another tasty recipe from Heidi's kitchen. Enjoy!

Oat Bran Chocolate Chip Cookies

1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 1/2 cups quick cooking oats
1 (11.5 oz.) pkg. milk chocolate chips (about 2 cups)
2 cups chopped walnuts
1 1/2 cups All-Bran cereal

In a large mixing bowl, cream butter and sugars. Add the eggs one at a time, beating well after each addition. Mix in vanilla. Combine flour, baking soda and salt. Gradually add to creamed mixture. Stir in the remaining ingredients. Drop by tablespoonfuls 2-inches apart onto ungreased baking sheets. Bake @ 350* F for 12-14 minutes. Remove to wire racks to cool. After making two different batches, Heidi said that these tasted the best when slightly underbaked.

Cauliflower Soup

I modified one of the Pioneer Woman's recipes to suit my tastes, and it has become one of my all time favorite soups, it's absolutely delicious!

Cauliflower Soup

1/2 cup butter, divided
1 small onion, chopped
2 carrots, finely diced
2 stalks celery, sliced
1-2 whole cauliflower heads, roughly chopped
2 quarts chicken broth
1-2 tsp. salt
ground black pepper to taste
6 TBSP. all-purpose flour
1 1/2 cups skim milk
1 (12 oz.) can evaporated skim milk
1 heaping cup reduced fat sour cream, room temperature

In a large dutch oven, melt 1/4 cup butter. Add the onions, carrots and celery and cook until the onions are tender. Add the cauliflower and saute for about 15 minutes. Add the chicken broth and stir. Bring to a boil, reduce heat and let simmer 10 minutes. Meanwhile, in a small pan, melt the remaining 1/4 cup butter. Add the flour and whisk to combine. Add the skim and evaporated milk, whisking constantly. Cook over medium high heat until thickened. Add the thickened mixture to the simmering soup, and mix well to incorporate. Simmer the soup 15-20 minutes longer. Just before serving, remove from heat and whisk in the sour cream. Serve immediately.
Makes about 10-12 servings.

Strawberry Upside Down Cake

A delicious and easy cake to make. The next time I make this I want to try baking it in two 8-inch square pans to make it easier to fit on a serving platter, and I want to stack the two layers and frost them with whipped cream.

Strawberry Upside Down Cake

2-3 cups coarsely chopped fresh strawberries
1 (3 oz.) pkg strawberry gelatin
3 cups miniature marshmallows
1 (18 oz.) white, yellow or French vanilla cake mix, prepared according to pkg. directions

Spray either a 9x13-inch baking pan or two 8-inch square (or round) baking pans with non-stick baking spray. Layer the strawberries evenly across the bottom of the pan/s making sure to cover the bottom completely. Sprinkle the entire package of dry gelatin over top of the strawberries. Spread the miniature marshmallows evenly over top of the strawberry mixture. Pour the prepared cake batter over top of the marshmallows (if using two pans, make sure to evenly divide the ingredients between both pans). Bake @ 350* F for 40-45 minutes, or until the cake tests done, either when a toothpick comes clean when poked into the center of the cake, or the center of the cake springs back when lightly touched. Let cool in the pan/s for 15 minutes. Then invert the cake onto a serving platter/plate. Let cool. Serve with ice cream or whipped cream. Store leftovers in the fridge, or chill until ready to serve.

Creamy Avacado Dressing

This is a tasty, dressing that is delicious on plain lettuce, or topping a plate of salad with the works.

Creamy Avacado Dressing

1 avocado peeled, pitted & diced

1/2 cup lite sour cream 'or' fat-free plain yogurt

1/4 - 1/2 cup crumbled blue cheese

1/2 cup fat free cottage cheese

1 TBSP. lemon juice

1 tsp. Worcestershire sauce

1/2 tsp. salt
1/2 tsp. onion powder

1/2 tsp. garlic powder

pepper to taste
salt to taste as needed
milk to thin to desired consistency

In a food processor, place the avocado, sour cream, blue cheese, cottage cheese, lemon juice, Worcestershire sauce, salt, onion powder, garlic powder, salt, and pepper. Blend until fairly smooth. Will be a bit chunky still, and that is fine. If desired, add milk a TBSP. at a time, pulsing until it is the desired consistency. Without the milk, this is a thick dressing. I only use about 3 TBSP, and it's still fairly thick, but I like it this way. Add any extra salt if needed, adjust to taste. Cover, and chill for 30 minutes. It's ready to use anytime after that. The 1/4 cup of blue cheese makes for a mild dressing so I imagine the 1/2 cup kicks it up a notch.
Makes about 2 cups

Brazilian Limeade

This delicious drink is a favorite of ours, especially during the hot summer months. And yes, you do not remove the lime peel, you throw the lime wedges into the blender with the peel intact.

Brazilian Limeade
2 limes
1/2 cup sugar
3 TBSP. sweetened condensed milk
3 cups water
about 2 cups ice

Wash the limes thoroughly. Cut off the ends and slice each lime into 4 wedges (yes, peel and all). Place the lime wedges, sugar, sweetened condensed milk, and water in the blender. Blend until the limes are completely chopped up, and there are no big pieces. Strain the mixture through a sieve, pouring the strained liquid back into the blender. Add the ice and blend until slushy. Pour into individual glasses to serve.
Makes 4 servings.

Homemade Granola

I love homemade granola, and this recipe is popular with my kids, especially when it's sprinkled on top of their yogurt. You can change up some of the ingredients if you prefer, just try to keep the increments the same.

Homemade Granola

8 cups old fashioned rolled oats
1 1/2 cups wheat germ
1 1/2 cups oat bran
1 (7 oz.) pkg. flaked coconut
2 cups sliced or slivered almonds
1 1/2 tsp. salt
1/2 cup brown sugar
1 cup vegetable oil
1/4 cup pure maple syrup
3/4 cup honey
1 TBSP. ground cinnamon
1 TBSP. vanilla extract
2 cups dried cranberries 'or' raisins

Preheat oven to 325* F. Line two cookie sheets with foil.
In a large bowl, combine the oats, wheat germ, oat bran, coconut and almonds. Stir to mix well. In a medium saucepan, combine the salt, brown sugar, oil, maple syrup, honey, cinnamon and vanilla. Bring to a boil over medium heat, stirring to mix well. Remove from heat and pour over top of the oat mixture. Stir to coat, making sure to mix well. Divide the mixture between the two cookie sheets and spread them out evenly. Bake in the preheated 325* F oven for 20 minutes, stirring once halfway through. Cool, then stir in the dried cranberries (or raisins). Store in an airtight container.
Makes about 15 cups

Banana Banana Bread

I love this banana bread recipe, simply because it uses so many bananas and has a fantastic banana taste. What fun is a banana bread that barely tastes like banana? Exactly.

Banana Banana Bread

2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
3/4 cup brown sugar
2 eggs beaten
1/4 cup applesauce
1 tsp. vanilla
4 over ripe bananas, mashed

Preheat oven to 350* F. Grease a 9x5-inch loaf pan.
In a large bowl, combine the flour, baking soda and salt. set aside. In another large bowl, cream together the butter and brown sugar until light and fluffy. Stir in the eggs, applesauce, vanilla, and mashed bananas. Stir just until moistened, do not over-mix. Pour batter into prepared pan. Bake in preheated 350* F oven for 55-65 minutes. A toothpick poked in the middle should come clean. Let cool in pan for about 10 minutes, then remove to wire rack and cool completely.
Makes 1 loaf.

Navajo Fry Bread

This makes delicious Fry Bread, and is equally yummy when used for Navajo Tacos, or topped with honey butter like a scone. Either way, they're delicious!

Navajo Fry Bread

vegetable oil for frying
4-5 cups all-purpose flour
3 TBSP. baking powder
1-2 tsp. salt
2 1/2 cups warm milk

In a dutch oven or deep skillet, heat 3-4 inches of oil to about 350* F.
In a mixer with a dough hook, combine 4 cups of flour, baking powder, salt and milk; mix together. Add enough remaining flour so that the dough pulls away from the sides of the mixing bowl (you can mix this by hand, it's just easier with a mixer, that's all). Turn dough out onto lightly floured surface. Cut off generous golf ball sized portions of dough, and with either your hands or a rolling pin, flatten them into rounds about 1/4" to 1/8"-inch thick (you can make them as thick or as thin as you like). Place them 1-2 at a time in the hot, preheated oil to cook. When one side is lightly golden, turn and let cook on the other side until it's the same. Drain on paper towels or tea towels. Serve hot.
This makes a lot.
Navajo Tacos: Top each fry bread with seasoned ground beef, shredded lettuce, diced tomatoes, salsa, guacamole, shredded cheese, black beans, black olives, etc...
Scones: top hot fry bread with butter, honey, jam, cinnamon sugar, maple frosting, etc...

Carrot Cookies

Heidi made these cookies for a family dinner where the entire pan was promptly devoured in mere seconds by children and adults alike. They are totally delicious!

Carrot Cookies

1 cup shortening

3/4 cup sugar

2 eggs

1 cup mashed carrots, cooked and cooled

1 tsp. vanilla extract

1 tsp. lemon extract

rind and juice of one orange or lemon

1/2 tsp. salt

2 tsp. baking powder

2 1/4 cups flour

3/4 cups coconut

Frosting:

4 oz. cream cheese, softened

1 tsp. vanilla extract

1/2 tsp. lemon extract

2-4 TBSP. milk

2 cups powdered sugar (add more if needed until you reach the desired consistency)

Cream together the shortening and sugar. Add eggs, mashed carrot, extracts, rind and juice. In a separate bowl combine the salt, baking powder and flour. Add to wet ingredients. Add coconut and mix well. Drop dough by rounded 1-2 TBSP. size onto cookie sheet. Bake in a 400* F oven for 10-13 minutes. Cool completely and frost with icing.

Icing: Combine all ingredients and mix well adding enough powdered sugar until lightly runny. If too thick add more milk, if too runny add more powdered sugar.