Eric's Oatmeal Crisps

• 1 cup butter (softened)
• 1 cup sugar
• 1 cup brown sugar, packed
• 1 egg
• 1 cup vegetable oil
• 1 teaspoon vanilla
• 3 1/2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup oats
• 1/2 cup shredded sweetened coconut
• 1 cup corn flakes, crushed
• 1/2 cup pecans chopped

Preheat oven 325 degrees

In mixing bowl beat sugar and butter until light and fluffy.

Add egg, vanilla, and oil.

In separate bowl mix flour, baking soda, and salt.

Mix flour mixture to wet mixture.

Add remaining ingredients.

Place on un-greased cookie sheet.

Cook for 12 minutes.

Let cool for 5 minutes on pan.

Set on cookie rack to cool.

**note.... I messed up the first time.  I was going to half it and didn't put enough flour...they were overly crisp and too greasy.  Eric loved them that way.

I also ran out of corn flakes so I used Honey Bunches of Oats.

The girls don't like nuts....oh well!!

CHICKEN AND TORTELLINI SOUP

Chicken & Tortellini Soup

- 1 can cream of chicken soup

-4 cups chicken broth

-1/3 c whipping cream

- 1 1/2 c water

-1 pkg cheese tortellini (dry/fridge ready pack/or whatever)

-1 cup precooked chicken cubed

-1 handful or so of Parmesan cheese 

-1/2 lb fresh or frozen spinach (we like fresh)

-1/2 cup diced onion

-2-3 cloves of fresh garlic minced 

-salt & pepper to taste

-2 tbs olive oil

saute garlic and onion in olive oil

add broth,cream, water, soup, bring to boil

add chicken & tortellini and let simmer for 10-15 minutes (less if your tortellini is fresh, longer if dry) 

add cheese and spinach

let simmer for 5 minutes.

Serve with some good hot bread.

Nice easy soup for one of those nights.

Mulled Wine

--2 bottles dry red wine
--1 cup freshly squeezed orange juice (about 3 oranges)
--2 more oranges 
--3/4 cup white sugar
--1/4 tsp allspice
--1 tsp cinnamon
--6 cinnamon sticks
--6-8 whole cloves

I used my 6 quart crockpot and it only filled it 1/2 way.

Combine wine, juice, sugar, cinnamon, and allspice in crockpot.  Stir.  Slice 1 orange.  Add cinnamon sticks, sliced orange, and cloves.  

Cook on low for 4 hours or high 2 hours.  

Garnish with orange slices.

Drink and enjoy!!

**I used Walmart's brand Oak leaf Cabernet Sauvignon.  Even the snooty wine conniosseur had two cups.

Ham and Noodle Bake

Ham and Noodle Bake

from: Retro Ranch..A Roundup of Classic Cowboy Cookin' 

This is one of Morgan's favoritest dishes ever!!!  She ate 3 helpings of this and 2 helpings of Cesar Salad.

1 1/2 cups cooked ham, cubed 

1/4 cup onion, chopped

1/8 tsp thyme (i don't like thyme... i omit this)

2 tbs butter

1 can cream of chicken soup

3/4 cup of water

1/4 tsp pepper

1 package of penne noodles (the recipe calls for only 2 cups, but we use the entire package)

1 cup cooked green beans (ok...i just use a can of french style drained)

1/2 cup grated cheddar cheese ( or a little more)

Preheat oven to 350.  Cook the noodles according to package.  Drain and set aside.  In pot brown ham with butter, onion, and thyme (if you are using it).  Add the remaining ingredients, except the cheese.  Stir until combined and pour into a casserole dish, top with cheese.  Bake 350 for 30 minutes.  Not a baked cheese person... bake then top with cheese and place back in oven until cheese melts.

Whole Wheat Pizza

Yummy!!!

I don't know what else to say about that!!!!

2 3/4 cups whole wheat flour

1 package of active dry yeast

1 cup warm water

2 tsp salt

1 tbs sugar

2 tbs olive oil

Add yeast to water, let set.  Mix dry ingredients.  Add olive oil then yeast mixture.  Knead for about 5 minutes.  Let rise for 30 minutes.  Roll out and add toppings.  Bake 450 for 15 minutes or until cheese browns.

Tips:

Use fresh mozzarella.  Get a good tomato sauce.  Don't overdo the sauce.  Put veggie toppings on before cheese, they will stay soft.  Broil pepperoni before adding for that crispness.

Angie's favorite toppings:  Fresh Basil and Onions

Chloe's favorite toppings: LOTS of Pepperoni and crushed red pepper

Morgan's favorite toppings:  No sauce, light on the cheese, and a few pepperonis

Eric's favorite toppings: The entire fridge with extra cheese.... kinda kidding. Add tons of veggies, like bell peppers, asparagus, onion, basil, tomatoes, mushrooms, and spinach.  

Eric's Barley Chili

***This is Eric Thick***

• 1 32 oz container chicken broth
  
• 1 lb ground turkey
  
• 1 1/2 cups barley 
• 4 cups water
• 1 can black beans, drained and rinsed
• 1 can garbanzo beans, drained and rinsed
• 1 can of corn, don't drain
• 1 can diced tomatoes with juice(I like the seasoned kind... if you like it spicy use Rotel)
• 2 cans tomato sauce
• 2 tbs chili powder
• 1 tbs garlic powder
• 1/2- 1 onion diced
• salt and pepper to taste
• cayenne pepper to taste

In pot brown turkey with onion.  Add water, chicken broth, tomatoes, tomato sauce, seasoning and barley.  Bring to a boil.  Reduce to simmer for 30-45 minutes.  (make your cornbread while you wait) Add remaining ingredients and bring to a boil.  Simmer for another 5 minutes, and fuss with the seasoning to your liking.  Serve.

Notes... I know that it sounds like a lot of liquids.  The barley soaks it up.

Frosted Pumpkin Cookies

Sinfully yummy!!!

cookies

1 cup butter softened

1/2 cup brown sugar

1/2 cup white sugar

1 cup canned pumpkin

1 egg

1 tsp vanilla

2 tsp cinnamon

1/2 tsp nutmeg

1/2 cloves

2 cups flour

1tsp baking powder

1 tsp baking soda

1/2 tsp salt

Preheat oven to 350.  Cream sugars and butter.  Add pumpkin, egg, and vanilla.  In separate bowl combine dry ingredients and stir.  Add to wet ingredients.

Bake 350 for 10-12 minutes on ungreased cookie sheet.

Frosting:

**warning** this is rich

3tbs butter

1/2 cup brown sugar

1/4 cup milk

2 cups powdered sugar

In a small sauce pan bring butter and sugar to a boil.  Continuously stir until smooth.  Remove from heat and let cool.  Combine milk and sugar.

Frost and enjoy.

Oh yeah... don't let helpers lick fingers... you will run out of frosting!!

Penne with Pumpkin Cream Sauce

Penne with Pumpkin Cream Sauce

adapted from: From Everyday with Rachael Ray

1 1/2pound whole wheat penne pasta 2 tablespoons butter 2 tbs dried onion Salt and pepper

One 15-ounce can pure pumpkin puree 1 cup heavy cream 1/2 cup grated parmesan cheese, plus more for topping

In a large pot bring salted water to boil.  Add pasta.   Cook as directed on pasta package.  Reserve 1 cup of water from pot.  Drain pasta.  In the same pot add butter and dried onion.  Cook for 2-3 minutes.  Add pumpkin, cream, and cheese.  Heat for 5 minutes.  Add water and pasta.  Salt and pepper to taste.  Serve.  Sprinkle some more of the parmesan cheese!!

NOTE-

This is a rich dish.  If you are a real pumpkin person you are good to go.  If you are not add more salt and you will get a creamy taste.  In the picture I decorated it with parsley.... it was for show it doesn't taste good.   We are the less meat kind of family.  If you are a meat in the main dish type, I suggest ham.  I have tried it once.  It was good.

Roast Toasted Pumpkin Seeds

Roasted Toasted Pumpkin Seeds

• Pumpkin Seeds (washed and drained)
• Salt 3tbs + salt to season
• olive oil 
• optional seasonings (Worcestershire sauce, garlic, or accent salt)

Directions:

Make cool jack-o-lanterns.

Wash and drain pumpkin seeds.

Pre-heat oven to 400

In saucepan bring 2-3 cups of water to boil with 3tbs salt.

Add pumpkin seeds and boil for 10 min.

Drain seeds well!!

Put seeds on baking sheet and drizzle with olive oil.

Bake 15 minutes or until brown.

Remove from oven and add seasoning to taste.

Let cool and enjoy!!