No Bake Chocolate Oatmeal Cookies

Teryn requested this recipe and I am go glad
that she did...thanks Teryn. This is truly a
classic and brings back such memories of my
Mom. The wonderful woman who taught me my
love and passion of cooking.....Enjoy!!!

No Bake Chocolate Oatmeal Cookies

2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper

In a heavy saucepan bring to a boil, the sugar,
cocoa, butter and milk. Stir while this is going
on. Once it comes to a boil let it boil for 1 minute
then add peanut butter, vanilla and oatmeal. Stir
together well. Then remove from stove. On a sheet
of waxed paper, drop mixture by the teaspoonfuls or
tablespoonfuls (as I do) and let cool until hardened.

I hope everyone enjoys these as much as I do!!

Best Ever Chocolate Chip Cookies

2 cups old-fashioned rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter @ room temperature
3/4 cup light brown sugar, packed
1/2 cup fine granulated sugar
2 tablespoons corn syrup (light)
2 large eggs
2 1/2 teaspoons vanilla extract
12 oz. semisweet chocolate chips
6 oz. dark chocolate chips
1 cup chopped walnuts or pecans(optional)

Directions
Heat the oven to 350 degrees F. You will need your
large baking sheets. Line them with parchment or
silicone mats if you have them.

In a food processor or blender, grind the oats to
a very fine powder. (If using a blender, stop it and
stir the oats several times.) In a large bowl,
stir together the oats, flour, baking powder,
baking soda, and salt; set aside.

In another large bowl..............
with an electric mixer on medium speed, beat the butter
until light and fluffy. Add the brown sugar, sugar, and
corn syrup and beat until well blended and fluffy. Add
the eggs and vanilla and beat until evenly mixed in.
Beat in about half of the flour mixture. Beat or stir in
the chocolate morsels, chopped milk chocolate, walnuts
or pecans (if using), and remaining flour mixture until
evenly mixed in. Let stand for a few minutes until the
dough firms up just slightly. Do not over mix.

Shape the dough into nice golf ball size rounds with lightly
greased hands. Spray Pam on them, this helps alot. Place on
the baking sheets, spacing about 2 inches apart. Using your
hands, pat down the balls to 1 inch thick.

Bake the cookies about 9 to 12 minutes, careful not to overbake.
Using a spatula, transfer the cookies to wire racks. Let
stand until completely cooled.

Get a glass of milk and enjoy!!!

Ann's Tip: Refrigerate the dough overnight and then shape
into teaspoonful size dough into balls. Or you could just
slice them about 1/2 to 1 inch thick or so. This makes smaller
cookies which I like better. Watch your baking time.

Chicken Pot Pie

Chicken Pot Pie

1 can cream of celery OR 1 can cream
of chicken soup
1 cup chicken broth -
(you can tell when mixing if you need more)
1/2 cup cream
2 boiled eggs - chopped
(I actually like the chopped egg in it but
I am sure it is good without it too)
1 chicken cooked and deboned or 4 breasts
cooked and shredded or chopped
1/2 cup finely chopped onion
1 15oz. can Veg-All (drained)
1 15oz. can potatoes sliced or diced (drained)
1 cup frozen green peas (optional)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon seasoning salt

Butter or spray casserole dish. Mix all of
the above together and pour in dish.

Then make Topping:

1 stick butter melted
1 cup Bisquick
1 cup milk

Mix together well and pour over top of casserole
mixture evenly. Bake 350 degrees until top is
good and golden brown. About 40-45 minutes.

I hope you like this one. The guys really like
this one when I fix it for them.

ANN'S TIP: Add a little more cream instead of
broth if you like a creamier texture.

PEA SALAD

Pea Salad

You will like this Pea Salad even if you think
you don't like peas.It is really awesome......

2 cans LeSeur peas (drained)
1 cup mayonnaise
1 tblsp. dijon mustard
1 medium purple onion diced small (use any onion you prefer)
1 medium jar dice pimentos (they're just diced roasted red peppers)
3 eggs (boiled and chopped finely)
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp italian seasoning

Mix all of the above together. Place in fridge to chill
for at least 2 to 4 hours. Best if you can chill it
overnight before serving but not a must. Enjoy!!

ANN'S TIP: Boiling Eggs....Add however many eggs you
need to cool water just covering them. Bring them to a
boil on med-high heat. Add 1 tablespoon salt. Boil 10-12
minutes on med-high. Then turn burner off. Leave
eggs in pan on burner for another 10 minutes. Then
take to sink and peel with cool water. They turn out
perfect every time.

Italian Chicken

Italian Chicken

You will need the following:

6 - 8 chicken breast filets or your favorite chicken pieces
2 to 3 tablespoons olive oil
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp chili powder
1 tsp italian seasonings
1 medium onion chopped
1/2 bell pepper chopped (optional if you don't like it)
1 jar of your favorite spaghetti sauce
1/2 cup of red wine (use one you would drink)
1 pkg. grated mozzarella cheese (about 1 1/2 cups)
1/2 cup parmesan cheese to sprinkle on top

Sprinkle both sides of chicken with seasonings. Place in skillet on medium to
med high with olive oil and brown both sides well. Then remove chicken and add
diced onions and peppers. Carmelize to a light brown color then add chicken back
in. Then pour jar of sauce all over top of chicken. Put 1/2 cup of wine in sauce
jar - place lid on tightly and shake well to remove all sauce. Pour in with rest
of sauce. Turn burner down to low, cover with lid and cook for about 45 minutes
to an hour. Then sprinkle chicken with mozzarella cheese and parmesan and put lid back on for 5-10 minutes. Serve on your favorite pasta. Add a salad and bread for a great meal.


ANN'S TIP......You can also do this same recipe with pork chops....awesome!!

So Easy Roast Chicken

Roast Chicken - This recipe is so easy but
you will think your Grandmother made it.

1 package of Whole Chicken Cut Up (or get
8-10 pieces of your favorite - best if bone
still in and skin on)rinse well and pat dry.

1/2 cup good Extra Virgin Olive Oil
1 teaspooon salt
1/2 teaspoon pepper (more if you like pepper)
1 teaspoon garlic powder (if you use garlic salt
don't add the 1 teaspoon of salt above)
1 teaspoon onion powder (optional - but good)
1/2 teaspoon italian seasoning
1/2 teaspoon seasoning salt

Put all the above into a big bowl. Pour olive oil
and spices all over chicken. Get your hands in there
and toss it up good to coat it well. If it seems a
little dry while you are tossing it - add a little
more Olive Oil. Place on baking sheet.

Bake at 400 degrees for about an hour.
It will be perfect!!! Save a little of the juice
drippings to drizzle over the chicken before
serving....YUM!

Serve with your favorite side dish!! Enjoy!!

ANN'S TIP......If you like Lemon you can put a
lemon slice up under the skin of each piece of
chicken and have some awesome Lemon Chicken and
turn this into a completely different meal.

Teriyaki Chicken w/Orange Marmalade

Teriyaki Chicken w/Orange Marmalade

You will need the following:

6 - 8 chicken breast filets or your favorite chicken pieces
1 small bottle of teriyaki sauce
1 small jar of orange marmalade (sugar free if you prefer)
1 tsp pepper
1 tsp garlic powder
1 - 2 green onions diced

Place all of the above in a gallon size zip lock bag,
seal tightly and mix up with your hands. Put in fridge
to marinate at least 4-6 hours. Over night is better.
Then just place on the grill and cook til done. You can
even do these on the stove if you prefer in a skillet.

Serve with rice or noodles. Add a salad and you have a perfect meal.

You can also do the same thing with a pork tenderloin or pork chops.

ENJOY!!