Posts filed under ‘Food’

Grape Nuts Cookies

This is a fun cookie.  The Grape Nuts almost feel like toffee bits when you’re crunching through them in the chewy cookie.  There’s nothing interesting about how they look though, so no picture.

1 Cup butter, softened (or 1/2 cup butter, 1/2 cup shortening)
1 Cup brown sugar, packed
1 Cup white sugar
1/3 Cup honey
4 eggs
4 teaspoons vanilla
2 Cups flour
2 Cups Grape Nuts cereal
2 Cups rolled oats
2 teaspoons baking soda
1/2 teaspoon salt

Preheat oven to 350º.  In a large bowl, combine (with an electric mixer) the first six (wet) ingredients, in another bowl, combine the next five (dry).  Stir together with a stout wooden spoon; will be too stiff to use a mixer.  Drop by rounded tablespoons onto a greased cookie sheet; not too closely, they spread.  Bake for 8 – 11 minutes, allow to set a few before removing to counter to cool completely.


June 11, 2011 at 8:42 am Leave a comment

Tuna Cakes

I don’t remember which magazine I found this in, or how long it’s been sitting in my cupboard before I decided to try it.  Too bad I didn’t try it sooner!  While some may be put off by fishy stuff – especially tuna – the end result here will be as good (or not) as the quality of tuna you put in it.  I get nothing from saying this, but very honestly, have found no better tuna than Kirkland (Costco’s store brand.)  Anyhow, give it a try – I think you’ll be pleasantly surprised.

2 cans (5 or 6 oz.) albacore tuna in water, drained, flaked
1 package stove top stuffing mix (chicken or turkey)
1 cup shredded cheddar cheese
3/4 cup water
1 carrot, shredded
1/4 cup salad dressing
1/4 cup mayonnaise
2 Tablespoons pickle relish (I used hot dog relish, worked great)

Thoroughly blend all ingredients, let stand 5 – 10 minutes.  Heat a large non-stick skillet.  (Some will spray w/cooking spray; I used a couple teaspoons bacon grease)  Scoop out 1/4 cup of the mixture, and shape it into a patty.  Cook a few minutes on each side, or until golden brown.

April 17, 2011 at 6:33 am 6 comments

Oh Henry Bars

First time I had these, I thought they were another “Rice Krispie treat”, but there are quite a few differences.  I just did a Google search on Oh Henry Bars and there are a LOT of variations out there.  I got this one from friend and neighbor LuAnn Scott, who is such a good cook I knew it would be good.

1 Cup Sugar
1 1/2 Cups creamy peanut butter
1 1/2 Cups corn syrup
9 Cups Rice Krispies
1 – 12 oz. pkg. semi-sweet chocolate chips
1 – 12 oz. pkg. butterscotch chips

Mix sugar, peanut butter and corn syrup in a heavy, medium saucepan, until no more sugar crystals can be heard/felt. Measure Rice Krispies into a very large bowl, like a big popcorn bowl. Pour the syrup over the Rice Krispies, and stir gently until completely coated. Pour out and press into the bottom of a greased (spray is fine) 10X14 inch pan. (I like this little bigger pan than the typical 9X13, as the bars aren’t as thick this way.) Melt the chips in a microwave – safe bowl, stir until smooth, spread over bars. Cool in the fridge a few hours to set, then bring back up to almost room temperature to cut into bars.

March 20, 2011 at 12:53 pm 4 comments

Soft Gingersnaps

This is one of my favorite cookies.  I’ve always liked gingersnaps, but this one has plusses; it’s soft and chewy (if “soft” and ginger”snap” aren’t too much an oxymoron), the spices are mild, and (wait for it …) its b-u-t-t-e-r-y!  Oh, yeah.

3/4 cup (1 1/2 sticks) butter
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 teaspoons soda
1/2 teaspoon salt
1 1/4 teaspoon ground ginger
3/4 teaspoon cinnamon
1/2 teaspoon ground cloves

Cream butter; add sugar gradually.  Beat until fluffy.  Add egg and molasses; blend.  Stir together flour, soda, salt and spices; blend into butter mixture.  Roll small portions of dough into balls the size of walnuts  I use a melon baller – they sell tiny little ice cream lookin’ scoops just for the purpose in the specialty cooking stores, but I’m cheap.  Roll in granulated sugar, place on lightly greased cookie sheet about 2 inches apart.  Bake at 350º 8 to 10 minutes or until they have melted and puffed.  For crisper cookies, bake until they have flattened.  Cookies bake down to form perfect rounds with traditional gingersnap cracks on top.  Careful not to over-bake them, or they won’t be soft and chewy.

February 12, 2011 at 7:42 pm 1 comment

I’m in the News(paper)

I was interviewed (via email) for a story about me in a lifestyles/cooking/recipe section of a local newspaper.  Be sure to check out the link to the chocolate cheesecake.

December 31, 2010 at 2:16 am 4 comments

Cake Mix Oreos


I plowed through the web for this recipe and found several versions, this one being one of the simplest – and the results are great.  Three ingredients, I love it.  Be patient when combining the ingredients, the batter is *very* stiff. (Don’t break your spoon!)  Like the instructions say below, I use a melon baller to dig out small, uniform cookies. A daughter of mine uses a scoop made for cookies that is a little larger, and those are good too.  As for how “done” to cook them, the daughter and I differ slightly. She likes them a little softer than me.  The cookies in these pictures have orange-colored frosting; we gave them away for Halloween.  Feel free to experiment with the colors; I think red and green would be fun for Christmas, pastels for Easter, or regular ol’ white any ol’ time.

2 (18.25 ounce) packages dark chocolate cake mix
4 eggs
2/3 cup vegetable oil
1 (8 ounce) package cream cheese, softened
2 to 3 cups powdered sugar

Preheat oven to 325°  . Lightly grease cookie sheets.  In medium bowl, mix together cake mixes, eggs and oil until well blended.  Dough will be very stiff – don’t break the spoon!  Roll dough into 1 – 2 inch balls (a melon baller works well) and place onto prepared cookie sheets.  Make them as uniform as possible, so they’ll match up top and bottom.  Bake 10 to 12 minutes until semi-firm.  Let set up a few minutes on sheet before removing.  To make filling, beat the cream cheese and powdered sugar together until smooth.  Start with 2 cups, and add up to 1 more cup to achieve desired consistency, food color optional.  Spread between two cooled cookies.

November 1, 2010 at 5:40 pm 3 comments

Cherry Pecan Cookies

(3 drops pink food color)

Anyone who sees this blog very often knows that I like chocolate – a lot. Once in a while however, I come across another flavor cake or cookie that is good enough it doesn’t have to be chocolate. This is one of those recipes. This has been sitting in my box for long enough that I don’t remember who put it there or when, but I’m glad it was there. It’s very good.

Cherry Pecan Cookies

3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup butter
1  1/2 cups white sugar
2 eggs
1 Tablespoon maraschino cherry juice
1 teaspoon vanilla extract
3-5 drops pink food color
1 cap-full almond extract
2 cups rolled oats (quick or old fashioned, whatever you have)
2/3 cups maraschino cherries, drained and cut up (don’t worry about an exact measurement)
1 cup pecans, broken up (again, don’t worry about this being a spot-on measurement)

Preheat oven to 350 degrees F (175 degrees C). Stir together flour, baking soda and salt. In separate bowl, cream together shortening, butter, sugar, eggs, cherry juice, vanilla, food color and extract. Stir in flour mixture and mix well. Blend in oatmeal, cherries and nuts. Mix well. Roll into balls the size of walnuts and slightly smash down with the palm of your hand (half original height). Bake to light brown, 8 – 10 minutes.

(4 drops pink food color)

September 18, 2010 at 7:21 am 5 comments

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