Oatmeal Rolls

These rolls taste pretty sweet which is no surprise considering how much brown sugar they have in them. I like these rolls best if you want leftovers or are making them a day ahead becasue they taste good the second day as well.  Not all rolls will taste good two or three days after they are made like these oatmeal rolls will. 

Oatmeal Rolls 

1 c. oatmeal (old fashioned work best)

2 c. boiling water 

3 Tbs. margarine or butter

2 tbs. yeast

1/3 c. warm water

1 tsp. sugar

2/3 c. brown sugar

1 Tbs. white sugar

1 1/2 tsp. salt

1) In a stand-up mixer poor the hot water over top the oatmeal and butter.  Let  stand ten minutes.

2) In a seperate glass or small bowl stir together the yeast, warm water, and sugar.  Let the yeast dissolve.

3) combine the yeast and oatmeal mixture

4) Add the brown and white sugars and the salt.  Mix in 3 c. flour and incorporate until smooth.  Slowly add the remaining 2 cups of flour, or however much it takes for a soft but not overly sticky dough.  

5) Form into ball shaped rolls.  

6) Let rise until doubled in size.

7) Bake at 350 degrees 20-25 minutes.  

This  picture is just after shaping them before they've started to rise.

This picture is after they have risen enough and are ready to go into the hot oven.

The Best Chocolate Chip Cookies

I especially like these cookies because they don't just all melt into a big blob when ou cook them.  They keep their shape well.

Chocolate Chip Coookies

3/4 c. butter, softened (1 1/2 sticks)

1/4 c. shortening

3/4 c. brown sugar

1/2 c. sugar

2 tsp. vanilla

1 egg

2 1/4 c. flour

1 ttsp. baking soda

1/2 tsp. salt

1/2 package semi-sweet chocolate chips (I like mini the best)

Cream together butter, shortening, and sugars.  Add  vanilla and egg. Mix in remaining ingredients.  Bake at 375 degrees about 8-10 minutes.  The trick is to take them out of the oven just before they brown.  They may look a little undone, but they will be perfect.  These are great balled and then frozen.

YIELDS: 2 1/2 dozen

Yummy Peanut Butter Cookies

Peanut Butter Cookies:

1 c. shortening

1 c. sugar

1 c. brown sugar 

2 eggs

1 tsp. vanilla

1 c. peanut butter

3 c. flour

1 tsp. soda

1/2 tsp. salt

Cream shortening with sugar.  Stir in eggs and vanilla.  Stir in peanut butter and mix well, scraping the sides of the bowl.  Mix in dry ingredients.  

Roll into balls.  Roll in sugar.  Press down on the dough balls using either the flat end of a glass or pressing with a fork.  Bake at 375º for about 7 minutes.  Yields about 40 cookies.  

The Best and Easiest Chocolate Cake Frosting

1 c. soft butter

1/2 c. cocoa

5 c. powdered sugar

1 tsp. vanilla

3-4 tbs. milk

-Whip butter and cocoa until smooth.  Stir in vanilla and 2 c. powdered sugar.  Stream in a little milk, then add more powdered sugar.  Stream in enough milk to desired consistency.  Makes great frosting for cakes or cupcakes.  

Tips:

This makes a lot of frosting!  When I make a 9x13" cake I only use 3/4 c. butter, 1/4 c. + 2 tbs. cocoa, and 3 1/2 c. powdered sugar.  Make the enitre recipe for a 2 tiered 9" layer cake.  

Wild Rice Chicken Soup

3 chicken breasts, cooked and shredded

1/2 c. chopped celery 

1/2 c. chopped onion

10 cups water

2 c. carrots

1 Tbs. chicken bouillion or chicken soup base

2 boxes RIce a Roni long grain wild rice or Uncle Ben's long grain wild rice

3/4 c. frozen peas

Bring the water and boiullion to a boil, then add the vegetables, rice (along with the seasoning packets), and chicken.  Cook 20 minutes or until the rice is tender.  The last 4 minutes of cooking add the frozen peas.  

SUPER EASY and very tasty!  

Tips:

You can used canned chicken when you're in a pinch, or cook the chicken in bouillion, garlic, and water in the crockpot for 4-5 hours.  

Sweet and Sour Meatballs

My kids love these meatballs!  Tonight I used 2 /2 lbs of hamburger instead of the original recipe and had only 3 meatballs left over.  I can't wait until my infant and toddler become young boys and start eating a ton like my older three do (kidding!).  My older three are eaters for sure.  

Meatballs: 

1 1/2 lb. hamburger

3/4 c. rolled oats

2 eggs, beaten

1/2 c. chopped onion

1 tsp. salt

1/2 tsp. pepper

Sauce:

1 c. brown sugar

1/2 c. vinegar

1 tsp. mustard

1/4 c. BBQ sauce

1 tsp. Worcestershire sauce

Meatball Directions:  Combine all meatball ingredients in a large bowl and mix well (I use my hands).  Form into small balls and place in a glass casserole dish.  I like to use a cookie dough baller to make the meatballs.  Bake at 375 degrees about 30 minutes.  While cooking, prepare the sauce. When meatballs are done, poor the sauce over top and bake another 5 minutes.  Serve over Rice.

Sauce directions:

Whisk all together and cook over medium heat.  Bring to a boil, then simmer for 5 minutes.  Poor over meatballs.  

Hot Fudge Ice Cream Topping or Creamy Fudge

4 Tbs. cocoa

2 1/2 c. sugar

1/4 tsp. salt

1 c. heavy whipping cream or canned evaporated milk

2 Tbs. corn syrup (light)

1 1/2 tsp. vanilla

Ice Cream Topping:  Grease the sides of saucepan with a little butter.  Add all ingredients (except for the vanilla) and stir until sugar is dissolved.  Bring to a boil.  Put lid on and turn down o low. Cook 1 minutes.  Remove from heat, add vanilla.  Serrve warm overtop ice cream.  

FUDGE:  Grease sides of saucepan with butter.  Mix all ingredients except vanilla.  Stir well, but don't scrape the sides.  Cook to a soft ball stage (238 degrees).  Remove from heat add 2 Tbs. butter and vanilla.  When it has cooled a little so that you can touch the bottom of the pan put it in a mixer and beat it until smooth.  It will slowly loose its luster and begin to form shape.  Addd nuts.  Shape into a log or press in an 8x8" pan.