Chocolate Chip Oatmeal Cookie Recipe

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Chocolate Chip Oatmeal Cookie Recipe

The cold weather lingers on here in Upper Michigan so I thought it was a good time to warm the kitchen up a little bit with some baking. The sweets that were left over from the Holidays, that were in the freezer, are gone; so I took this opportunity to replenish the supply.

These Chocolate Chip Oatmeal Cookies are delicious, and the local market had dark chocolate chips on sale which tempted me a little more. This is a very simple recipe; so simple, I would give it a cannot fail status. You could easily turn this into a Raisin Oatmeal cookie by substituting the raisins for the chocolate chips; a lot healthier I’m sure, or you could use a combination of both. There is very little prep or cooking time involved so you can have cookies on the table in less than a half an hour.

If you’re looking for a good Chocolate Chip Oatmeal Cookie Recipe give this one a try. Enjoy

Chocolate Chip Oatmeal Cookie Recipe
 
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These cookies are sinfully delicious when they are warm!
Author:
Recipe type: Sweet Treat
Serves: Makes 36
Ingredients
  • 1¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup (1½ sticks) butter or margarine, softened
  • ¾ cup packed brown sugar
  • ⅓ cup granulated sugar
  • 1½ teaspoons vanilla extract
  • 1 large egg
  • 2 tablespoons milk
  • 1¾ cups chocolate chips
  • 1 cup quick or old-fashioned oats (I used Quick oats for this recipe)
Instructions
  1. Preheat oven to 375F.
  2. In a medium size bowl combine the flour, baking powder, baking soda, cinnamon and salt.
  3. In a large bowl, using a mixer, beat together the butter, brown sugar, granulated sugar and vanilla extract until creamy. Mix in the egg.
  4. Using a mixer gradually mix in the flour mixture and milk. Fold in the oatmeal and chocolate chips.
  5. Spoon onto sprayed cookie sheets a rounded tablespoon at a time. (The size is optional just be sure to allow room for the cookies to spread)
  6. Bake for 12 minutes or until edges are golden brown; but cookies are still soft in the center.
  7. Allow cookies to cool for a couple of minutes on the cookie sheet-then finish cooling on a wire rack.

 

Chocolate Chip Oatmeal Cookie Recipe Chocolate Chip Oatmeal Cookie Recipe

Chocolate Chip Oatmeal Cookie Recipe Chocolate Chip Oatmeal Cookie Recipe

Chocolate Chip Oatmeal Cookie Recipe

Basic Stuffed Cabbage Recipe

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Basic Stuffed Cabbage Recipe

For a long time I put off making stuffed cabbage because I didn’t want to deal with rolling the cabbage leaves. It seemed to me like It would be time consuming because of the time involved precooking the cabbage. I have had stuffed cabbage in restaurants on occasion and thought it was pretty good. I was in the mood for something different so I thought I would give this Basic Stuffed Cabbage Recipe a try. I was able to cut down the prep time quite a bit by using the micro wave to blanch the cabbage. (12 minutes in the micro wave seemed to work real well for a 3 pound cabbage) this is a very basic recipe and I followed the recipe as is. In the future if I prepare this recipe again I will add garlic, mushrooms, and top the cabbage rolls with shredded cheddar cheese. When preparing the cabbage leaves you have to cut the rib out, or shave it off, in order to toll the leaves with the stuffing. I tried it both ways, and for me it seemed to work better; just shaving the ribs off. If you are in the mood to try something a little different give this Basic Stuffed Cabbage Recipe a try it’s not as difficult as it looks and makes a great one dish dinner. Enjoy

cabbage stuffing stuffed cabbage

Basic Stuffed Cabbage Recipe
 
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Author:
Recipe type: Main
Serves: makes 6
Ingredients
  • 1 medium head cabbage (3 pounds)
  • ½ pound uncooked ground beef
  • ½ pound uncooked ground pork
  • 1 can (15 ounces) tomato sauce, divided
  • 1 small onion, chopped
  • ½ cup uncooked long grain rice
  • 1 tablespoon dried parsley flakes
  • ½ teaspoon salt
  • ½ teaspoon dill weed
  • ⅛ teaspoon cayenne pepper
  • 1 can (14-1/2 ounces) diced tomatoes
  • ½ teaspoon sugar
Instructions
  1. In a Dutch oven, cook cabbage in boiling water just until leaves fall off head. Remove 12 large leaves for rolls; set aside remaining cabbage. (I used the microwave for this step )
  2. Cut out the thick vein from the bottom of each reserved
  3. leaf, making a V-shaped cut to enclose filling.
  4. In a small bowl combine the beef, pork, ½ cup tomato sauce, onion,
  5. rice, parsley, salt, dill and cayenne. (Using your hands for this works the best)
  6. Place about ¼ cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in
  7. sides, begin rolling from the cut end to enclose filling. Secure with tooth picks.
  8. Slice the remaining cabbage and place it in the bottom of a 13 x 9 casserole dish. Arrange the cabbage rolls on top with the seam side down.
  9. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls.
  10. Cover and bake at 350F for 1 hour, or until internal temperature reaches 165F.
  11. Serve Hot

 

Chicken Cacciatore with Pasta Skillet Recipe

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chicken and peppers

Whenever I run across a one dish meal recipe; I love it because it can save a lot of time in the kitchen. This Chicken Cacciatore with Pasta Skillet Recipe caught my eye and I had to give it a try. The recipe is lightly seasoned, and the whole dish is on the light side, and very good tasting. You could probably season it up a little more if you would like to, but I thought it was really good the way it is. The recipe calls for boneless chicken breast or thighs, I used the breast meat because that is what most the family likes. Personally I think the dark meat would be a lot moister, and if it were only me eating, that is what I would use. The choice is yours; give this Chicken Cacciatore with Pasta Skillet Recipe a try, and enjoy.

browned chicken chopped vegeatables Chicken Cacciatore Chicken Cacciatore with Pasta

 

Chicken Cacciatore with Pasta Skillet Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 tablespoon vegetable oil
  • 1¼ pounds skinless, boneless chicken breast halves or skinless, boneless chicken thighs
  • 1¾ cups Chicken Broth or Stock
  • 1 teaspoon dried oregano leaves, crushed
  • 1 teaspoon garlic powder
  • 1 can (14.5 ounces) diced tomatoes
  • 1 8 ounce package fresh sliced mushrooms
  • 1 small green pepper, cut into 2-inch-long strips (about 1 cup)
  • 1 medium onion, cut into wedges
  • ¼ teaspoon ground black pepper
  • ½ of a 1-pound package uncooked medium shell-shaped pasta (about 2½ cups)
Instructions
  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
  2. Stir the broth, oregano, garlic powder, tomatoes, green pepper, mushrooms, onion and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cover and cook for 15 minutes or until chicken is done and the pasta is tender.

 

chicken