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Every once in a while I want to post a sweet treat for everyone, since my real passion lies with baking! I just can't bake all of the time, because that means I will be eating baked goods all of time. That would not be good, haha. This recipe came from The Pioneer Woman.
These cookies were amazing! I am allergic to nuts so they were omitted. I also made some other changes. Here is how I made them.
1 Cup of Butter
1 Cup of Brown Sugar
1 Cup of Sugar
2 Eggs
1 Teaspoon of Vanilla
1 1/2 Cup of All - Purpose Flour
1 Teaspoon of Salt
1 Teaspoon of Baking Soda
3 Cups of Regular (non quick) oats
1 Dash of Nutmeg (or to taste)
1 Teaspoon of Cinnamon (or to taste)
First mix butter and sugars. While they are mixing in a separate bowl beat the eggs and vanilla together. Then add the eggs and vanilla to the butter and sugar. While they are mixing, in another bowl combine the flour, salt, baking soda, nutmeg, and cinnamon. Slowly add this to the butter, sugar, and egg mixture. Finally, add the oats in. Refrigerate dough for about 30 min and bake at 350 for around 10 min. Keep a watch on them, mine cooked up pretty fast!
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1 whole cabbage
10 small carrots
4 small zucchini
8 red or new potatoes
1 lb of green beans
2 large fresh leaves
2 cans of tomato sauce
3 cups of chicken stock (or vegetable stock)
1 cup of water
Olive oil
Garlic Powder
Chili Powder
Red Curry Powder
Madras Curry Powder
Paprika
Kosher Salt
Fresh cracked black pepper
Red pepper flakes
Circle the bottom of your large pot with olive oil, add chicken stock, water, two cans of tomato sauce, and chopped up basil leaves. Season with fresh cracked black pepper, garlic powder, and dash of kosher salt. Let this stock cook on the stove on low heat while you was and prepare your vegetables.
Next wash your potatoes, leave the skins on and boil in a separate pot until they become tender. Meanwhile, chop the rest of veggies up in equal sizes so they cook evenly and add them to the stock. When your potatoes are tender remove them from the heat chop them up and add them to the stock also. Season to taste with madras curry powder, red curry powder, paprika, chili powder, more fresh black pepper, and for those who like a little spice, a few red pepper flakes.
I let my soup cook for about 7 hours on the lowest heat. Seasoning throughout the day. It was great smelling it all day long! You don't have to cook it for that long though, just until all of the veggies are cooked. Enjoy!
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We made this bread for our Thanksgiving stuffing. This is a simple recipe that I found on allrecipes.com and altered slightly. I used about half of the honey that the recipe called for. I did not want a very sweet bread. I also used all whole wheat flour instead of part whole wheat flour and part bread flour.
Link To Original Recipe
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We made this soup using our left over Thanksgiving turkey. We smoked out turkey on the Big Green Egg. You could smoke turkey legs for this soup or just roast them in the oven. I didn't get to do a whole lot of measuring for this recipe. I just kind of played it by ear since we were using leftovers. So if you make this just adjust until you get the flavor you desire!
Chicken Stock - Organic, low sodium.
Smoked Turkey cut into small pieces
Fresh cracked black pepper
1/4 cup of green onions ( the green stalks)
2 cloves of minced garlic
4 large carrots
1 cup of peas
About 1/2 package of cut spaghetti noodles
In a large pot, combine Chicken stock, fresh cracked black pepper, garlic and green onions. Let this simmer while you cut up your turkey. Then add the turkey to the mixture and let it continue to simmer while you prepare your veggies. Once you have prepared your carrots and peas add them to the mixture. Let simmer on the stove for a few hours, until carrots are soft. Then bring it to a boil and add the cut spaghetti noodles. Once the noodles are soft it is ready to eat. This soup is so delicious! I can't wait to make it again using chicken.
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Vine-Ripe Roasted Tomato Soup.
Enough Vine Ripe Tomatoes to fill a baking sheet. (They will be cut in half)
1 bag of cherry or grape tomatoes
1/2 of a large red onion, diced
5 cloves of garlic
Fresh basil leaves
1/4 cup of olive oil
Freshly ground black pepper
Sea salt
1 cup chicken stock (or veggie stock)
Red pepper flakes
Madras curry powder
Cut the vine ripe tomatoes into halves and lay face down on the baking sheet along with the cherry tomatoes, diced red onions, garlic cloves, and fresh basil leaves, then drizzle with about 1/4 cup of olive oil. Then season (use your own discretion) with sea salt and freshly ground black pepper. Bake in the oven for about 1 hour at 400 degrees.
Next, put 1 cup chicken stock in a large pot on stove on the lowest setting. Remove the baking sheet from the oven and let cool for a few minutes. Then put mixture from the baking sheet into your food processor and add another small pour of olive oil. Use the pulse setting on your food processor until the mixture reaches the consistency that you prefer. Once you have the consistency that you like, pour into the pot with the chicken stock. Add a little madras curry power, sea salt, black pepper, and red pepper flakes...season to your taste. Let the soup cook slow on low heat until you are ready to eat. I would recommend at least one hour for all of the flavors to become friends!! Roasted Vine Ripe Tomato Soup.
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