Easy Monster Cookie Recipe

Easy Monster Cookie Recipe

Cookie week continues at our house with this easy monster cookie recipe. here is another favorite festive cookie Jamie makes every year.

These cookies are made with oatmeal and peanut butter and there is no flour added. These cookies will be gluten-free only if you use gluten-free oatmeal.

Jamie makes these festive by using red and green M&Ms. These cookies are a treat any time of the year and oh! so easy to make.

Making Monster Cookies

Tyler is helping by rolling the mixture into large balls and placing them on the cookie sheet lined with parchment paper.

Easy monster cookie mix

On the cookie sheet and ready for the oven. Tyler used about 2-heaping tablespoons each to roll these out.

Easy Monster Cookie Recipe:

Ingredients:

1 stick butter (8 tablespoons softened)
1-1/2 cups peanut butter creamy or crunchy
3 large eggs
1-1/4 cups light brown sugar
1 cup white sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon vanilla extract
4-1/2 cups old-fashioned oats or quick oats 
1 cup M&Ms
1- 11.5oz. chocolate chips

Instructions:

  1. In a large bowl add eggs, brown sugar, and white sugar.  Mix well, using a hand or stand mixer.
  2. Add baking soda, vanilla, salt, peanut butter, and butter. Mix until you have a creamy mixture.
  3. Now add oatmeal, M&Ms, and chocolate chips. Stir until combined you'll have a sticky dough.
  4. Use heaping tablespoons to form balls and place them 2 inches apart on a parchment-lined cookie sheet.
  5. Bake at 350 degrees on the center rack for 8-10 minutes.
  6. Let the cookies cool on the cookie sheet for a couple of minutes. the move them to a rack to cool.

Festive Monster Cookies


These monster cookies are cooling right out of the oven. The recipe yielded about 3 to 4 dozen cookies depending on how large you make them.

As always thanks for stopping by and I hope you enjoy!

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Easy Snickerdoodle Cookies

Easy Snickerdoodle Cookies

This is cookie week in our house. We spend most for the week making all of our Christmas cookies. Jamie makes these amazing cinnamon-sugar cookies every year for the Holidays.

But, you don't have to wait for the Holiday's to make these crispy chewy easy snickerdoodle cookies. These cookies are a hit any time of the year. I just love the aroma that fills the house when these are in the oven.

Snickerdoodles are very similar to sugar cookies. What sets them apart is the cream of tartar in the recipe. And, these are so easy to make.

Snickerdoodles

Roll the dough into 1-inch balls. Then toss them in a mixture of cinnamon and sugar. Place them on your cookie sheet lined with parchment paper about 2-inches apart and bake.

Snickerdoodle Cookies

Let cool for a couple of minutes on the cookie sheet. Then Jamie places them on the table to cool. And, you'll find me right behind her eating them as the cool.

Easy Snickerdoodle Cookies:

Ingredients:

1/2 cup Crisco
1/2 cup butter, softened
1-1/2 cup white sugar
2 eggs
3 cups flour
2 teaspoons cream of tartar
2 teaspoons vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup white sugar (To toss 1-inch balls in)
1 tablespoon ground cinnamon (To toss 1-inch balls in)

Instructions: 
  1. Mix together the 1-1/2 cups sugar, the eggs, butter, Crisco, and the vanilla. 
  2. Add the flour, cream of tartar, salt, and baking soda.
  3. Mix until a ball of dough forms.
  4. Mix the 1/4 cup of white sugar and cinnamon in a shallow bowl.
  5. Form 1-inch balls or a little bigger if you like and roll in the sugar-cinnamon mix.
  6. Place on the cookie sheet about 2-inches apart.
  7. Bake at 400 degrees on the center rack for 10 minutes. 
We yielded about 48 wonderful snickerdoodles from this recipe, minus the ones that I ate as they were cooling off.

    Cake Mix Pumpkin Squares

    Cake Mix Pumpkin Squares

    These cake mix pumpkin squares are another one of our Holiday favorites. You really don't have to wait for a Holiday to make this bite-size dessert.

    Fran makes these a few times a year mostly for Thanksgiving and Christmas. This year I wanted to post and share the pumpkin squares dessert with you. So, I made them under Fran's direction using the recipe that she has been using for years.

    I have to tell you, these are so easy to make and so delicious. Bobby just can't get enough of them when we make them.

    Cake Mix Pumpkin Squares are made in 3 easy steps

    Step 1: Make the Bottom Layer

    Pumpkin squares cake mix recipe

    Step 2: Make the filling

    Pumpkin squares using cake mix

     Step 3: Make the Topping


    Pumpkin square recipes

    Bottom Layer Ingredients:

    1 Box Lemon Cake mix (Remove 1-1/2 cups for topping)
    1 stick melted butter (I used salted but you can use unsalted)
    1 egg beaten

    In a medium mixing bowl, mix together using a fork. Then press and spread into a 9-inch x 13-inch greased glass baking dish. Bake the bottom layer for 10 minutes at 350 degrees, then let cool.

    Ingredients for the Filing:

    1 can pumpkin (29oz.)
    3 eggs
    1/2 cup brown sugar
    1/4 cup white sugar
    2/3 cup milk
    3 tablespoons cinnamon

    I mixed all of this together using our hand mixer. Then spread this over the top of the cooled bottom layer.

    Ingredients for the Topping:

    1-1/2 cup Lemon cake mix
    1/2 cup white sugar
    3 tablespoons melted butter
    1/2 cup chopped nuts (optional) I didn't use chopped nuts

    Mix together with a fork until it is crumbly. Then spread the topping over the pumpkin filling. Bake this at 350 degrees for 50 to 55 minutes or until a knife comes out of the center clean.

    Pumpkin squares dessert


    Here are your cake mix pumpkin squares right out of the oven. Set this on a rack and let cool completely before placing in the refrigerator.

    We cut these into 1-1/2 inch across the 9-inch width and 2-inches by the length of the baking dish, yielding 36 pumpkin squares.

    As always thanks for stopping by and I hope you enjoy


    Homemade Mozzarella Tomato and Basil Pizza

    Homemade Mozzarella Tomato and Basil Pizza

    We don't have a very large yard for a garden. This year we did plant some tomato and pepper plants along the side of the house. We had some nice tomatoes on the plants after the deer ate the tops of our plants.

    I decided to use my fresh tomatoes to make this easy homemade mozzarella tomato and basil pizza. The basil is also fresh from our herb garden.

    It was later in the day so I wanted this to be ready quickly. I started by making the dough and using Fleischmann's RapidRise Instant Yeast.  I always have some RapidRise yeast on hand just for these quick recipes.

    Ingredients for the dough:

    3-1/2 cups all-purpose flour
    1 package of RapidRise Yeast
    1/2 teaspoon salt
    2 tablespoons of light olive oil
    1-1/4 warm cup water

    Add the flour, yeast, and salt into a mixing bowl.
    Add the oil and water.
    Mix by hand until you have a nice soft ball of dough. For mixing, I used my KitchenAid Stand Mixer on low speed until the dough was formed.

    Set the dough aside and cover for about 20 to 30 minutes.

    Fresh Mozzarella and Tomatoes

    While I waited for the dough I cut the tomatoes and mozzarella cheese. I sliced five small tomatoes as thin as I could without slicing my fingers. Then I cut fresh mozzarella cheese into about 1/2-inch cubes. I used about 2 cups of cheese or 1/2 lb.

    Fresh Tomato basil pizza

    I greased an 11-inch x 17-inch pizza pan.  I spread the dough to the edges of the pan and layered my sliced tomatoes first.

    I added 1 clove of minced garlic, sprinkled on some Romano Cheese, and Penzeys Pizza Seasoning. Next, I added mozzarella and fresh basil.

    Tomato Basil Pizza

    I baked my pizza on the center rack at 450 degrees for 18-20 minutes or until the crust was golden brown. Jamie and the boys stopped over that evening and this pizza was gone in 30 minutes or less.

    Homemade Mozzarella Tomato and Basil Pizza 

    Toppings:

    5 small fresh tomatoes (Sliced Thin)
    1/2 lb. fresh mozzarella cheese (1/2 inch cubes)
    15 to 20 fresh basil leaves
     A Handful of Romano cheese
    3 tablespoons Penzeys Pizza Seasoning or (Italian Seasoning)
    1 clove minced garlic

    What's so great about pizza is that you can make it just the way you like by adding your favorite toppings. You can choose pepperoni, sausage, peppers, mushrooms, or whatever you like. I like it just the way I made this one. You really taste the fresh tomatoes and basil.

    As always thanks for stopping by and I hope you enjoy it.


    This Penzeys pizza seasoning is a wonderful addition to your fresh or frozen pizzas. And, I don't know what I would do without my Norpro pastry and pizza dough roller. The small contoured edge brings the dough right to the edge of your pizza pan. Then just press with your fingers for a perfect crust. 

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    Quick Cinnamon Swirl Bread

    Quick Cinnamon Swirl Bread

    The fall season is fast approaching with cool nights and cool crisp mornings. The leaves on the trees will be beautiful colors very soon, and to me, that means it's time to bake. This Quick Cinnamon Swirl Bread fits the bill.

    I found this recipe in our small-town newspaper and just knew that I had to give it a try. Jamie and the boys were on their way home from vacation. I thought, what a nice treat to have one of these ready for them when they got home. It turned out to be a great idea because everybody loved this quick cinnamon swirl bread.

    On the way home from Jamie's house I had another great idea. Monday was Giada's first day of kindergarten. Fran and I drove down to see her off with another treat. I made a 2nd loaf that day to take to Sammy's house. And, once again this bread was a hit.

    This quick cinnamon swirl bread is so easy to make. The ingredients are simple and I'm sure you already have everything you need in your pantry. The ingredients and instructions are below to make one loaf of this delicious treat.

    Cinnamon bread recipe

    Prepare the dry and wet ingredients in two separate bowls. Then add the dry to the wet and mix until you have a nice batter. I used my hand mixer but, you can use a whisk or spoon.

    Cinnamon bread swirl

    Next, I sprayed my 9-inch x 5-inch bread pan with Baker's Joy. I poured in the bread batter and then spooned in the swirled mixture. I used a knife to swirl it all together.

    Cinnamon Roll Bread

    I preheated the oven to 350 degrees and baked the bread for 45 minutes on the center rack. I used a knife in the center to make sure it came out clean. Place the bread on a rack to cool and just before it cools completely add the glaze.

    Quick Cinnamon Swirl Bread:

    Ingredients for the Bread

    2 cups all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon salt
    1/2 cup white sugar
    1 egg at room temperature, lightly beaten
    1 cup milk (I used Skim)
    2 teaspoons vanilla extract
    1/3 cup plain Greek yogurt or sour cream (I used Greek yogurt)

    For the Swirl

    1/3 cup white sugar
    2 teaspoons cinnamon
    2 tablespoons water

    The Glaze

    1/2 cup powdered sugar
    1 tablespoon milk

    Instructions

    1. In a large bowl combine the dry ingredients.
    2. In another bowl combine egg, milk, yogurt, and vanilla.
    3. Add the wet and dry ingredients together and mix until batter forms.
    4. Pour the batter into a prepared bread pan.
    5. Mix the swirl ingredients together with a spoon or whisk.
    6. Spoon the swirl mixture on top of the batter and swirl with a knife.
    7. Bake at 350 degrees for 45 minutes or until a knife comes out clean.
    8. Remove the bread from the pan and place it on a rack to cool.
    9. Whisk together the ingredients for the glaze and drizzle over when the bread is almost cool.
    Now cut yourself a slice and enjoy. Try not to eat the whole thing at one time! This bread is a sure-fire winner the next time you're having friends over for coffee.

    As always thanks for stopping by and I hope you enjoy!

    Maple Cinnamon Rolls





    Slow-Cooked Barbecue Ribs

    Slow Cooked Barbecue Ribs

    There is just something wonderful about slow-cooked barbecue ribs in the summertime. I've made my fair share of ribs over the years but this is the best method I've ever used.

    If you like your ribs juicy, tender, and fall off the bone then this is the method you need to use. The best part about this is you can make these in the oven, your grill, or smoker.

    My good friend David Farrell from Oldfatguy.ca posted this and as soon as I read it I just knew that I had to try it. Take some time to stop by his site to see this and so much more. My opinion is that David is the King and a master of the smoker.

    He calls this method 3-2-1 Spareribs click the link to get the instructions you won't be sorry. I followed David's instructions to the letter. These turned out to be the best ribs I've ever had and Fran agreed. These ribs are Blue Ribbon Winners in any rib cook-off.

    Slow cooked ribs

    Fran picked up a small rack of back ribs for our local grocery store. It weighed almost 1.5 pounds which was perfect for both of us.

    I prepared the ribs by removing the silver skin from the back. Then, I lightly rubbed olive oil on both sides. Next, I rubbed Penzeys Galena Street Rib & Chicken Rub generously on both sides.

    The rub is a Traditional Southern-style barbecue rub and is great on ribs and chicken. We use many of the Penzeys Spices when we cook but, you can use whatever rub you prefer.

    Grill Temp


    I choose to use my grill using indirect heat. Since my grill is not equipped with a thermometer I had to test what setting I needed to maintain David's temperature of 230 degrees. I used this simple oven thermometer and marked my settings on the dial.

    I also wanted to get that smoked flavor so I used Western Style Apple Wood Chips. I used tin foil to make small packets with a handful of wood chips and poked holes in the top. I placed two packets at a time on the heated side of the grill and changed them out throughout to cooking process.

    David's method also calls for Apple Juice. So for this, I used Mott,s 100% Apple Juice.  There is much more to this process so Click on Old Fat Guys 3-2-1 Spareribs for all of the instructions.

    Overnight Oatmeal Breakfast Parfait

    Overnight Oatmeal Breakfast Parfait

    This overnight oatmeal breakfast parfait is the perfect breakfast for people on the go. Or, just sit down and enjoy this with your first cup of coffee.

    I like a good breakfast but when I'm working I never seem to find the time to make myself breakfast. I usually grab a Greek yogurt and eat it when I get to work but that never seems to be enough.

    So I tried this overnight breakfast parfait with oatmeal, Greek yogurt, and fresh fruit. This really fills me up and holds me over until lunchtime.

    Overnight Oatmeal Breakfast Parfait: Ingredients

    1/2 cup Quaker old-fashioned oats
    1/2 teaspoon cinnamon (I recommend Penzeys Vietnamese Cinnamon)
    1/3 cup almond milk or, (regular milk)
    1 strawberry diced
    1/4 cup fresh berries or, (frozen)
    1 container 5.3 oz. plain Greek Yogurt

    Make these in a 16 oz. glass, mason jar or, what I use is a 16 oz. Ziploc container with the screw on lid. This makes these so convenient to just grab and go.


    Overnight Oatmeal Breakfast Parfait: Let's Make One

    1. First I put in the oatmeal and then added the cinnamon and stirred together. 
    2. Next, I added the almond milk and stirred again.
    3. Then add the diced or sliced strawberry.
    4. I spooned in the yogurt over the top and smoothed it out.
    5. Then topped it off with the berries. (Or fruit of your choice)
    6. Close the lid or cover your jar and refrigerate overnight.
    In the morning you'll have a perfectly delicious healthy breakfast to sit and enjoy or take with you to work.

    This is another simple recipe that is so versatile. You can use any kind of fruit that you like. Between the oatmeal and the plain Greek yogurt, this is packed with 21g of protein. Or, you could add some nuts for even more protein.

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