Friday, January 29, 2010

famous oatmeal cookies

I got this recipe from my MIL. We LOVE these cookies...they are definitely 'famous' at our house!! These cookies are SO good. Crispy on the outside and chewy on the inside.

I'm sorry these pictures are SO bad. I actually get a headache if I look at them too long. I thought about making another batch to get a better picture, but decided I just can't eat another entire batch so soon. Yep, I don't have much will-power when it comes to oatmeal cookies....or any other cookies for that matter. So take a quick glance at the pictures and then go make some of these for yourself...or the entire family.....hmmm...maybe I will go make another batch.
famous oatmeal cookies
  • 3/4 cup shortening
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 t. vanilla
  • 1/2 cup water
  • 3 cups oats (I used quick-cooking oats)
  • 1 cup flour
  • 1 t. salt
  • 1/2 t. soda
  • 1 1/2 cups semi-sweet choc. chips (optional)
  • nuts (optional)

Directions: Cream shortening and sugars. Add egg, vanilla, and water. Mix flour, salt, and soda together. Add to creamed mixture. Add oats. Make into cookies. Bake at 350 degrees for 12-15 minutes.

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Wednesday, January 6, 2010

Stuffed Mushrooms

Another recipe from The Pioneer Woman. These are SO yummy!!

Stuffed Mushrooms
  • 24 oz, white button mushrooms (I used 32 oz. and still had some leftover filling)
  • 1/3 pounds hot pork sausage (I used some habenero hot sausage)
  • 1/2 whole medium onion, finely diced
  • 4 cloves garlic, finely minced
  • 8 ounces, cream cheese
  • 1 whole egg yolk
  • 3/4 Parmesan cheese, grated
  • 1/3 cup dry white wine (I used beef broth)

Directions: Brown and crumble sausage. Set aside on a plate to cool. Add onions and garlic to the same skillet; cook for 2 minutes over medium heat. Pour in wine(beef broth) to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool. In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up. Smear mixture into the cavity of each mushroom, creating a sizable mound over the top. Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving.

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