Oatmeal Raisin Cinnamon Chip cookies

Oatmeal Raisin cookies are one of my all time favorite cookies. The crunchy chewyness from the oats, the chewy raisins, and the hint of cinnamon  just makes me happy. Or should I say my mouth happy. I have been on the hunt for an amazing recipe for them for years and I have finally found one. I am sure I got this off pinterest but am not for sure since I have so many recipes in my to try box that I sometimes forget where I get them all from. These cookies are not only chuck full of old fashioned oat and raisins but has cinnamon chips in them as well. The cinnamon puts this cookies over the top. Now I got my cinnamon chips from Walmart after the christmas season last year for $1 a bag. I think they are a seasonal item but I am not sure so if you can find them please splurge and buy them they really make the cookies incredible. And if you have someone who is skeptical of a cookie full of oats and raisins tell them to just try them and they won't regret it believe me. My little 6 year old didn't want anything to do with them so I forced him to try a bite and he couldn't get enough of them. He chose them over chocolate chips cookies and that is never heard of in our house!!!

Oatmeal Raisin Cinnamon Chip Cookies

1 cup butter, softened

1 1/2 cup brown sugar

2 eggs

1 tsp vanilla

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

3 cups old fashioned oats

(you can use quick oats but we prefer the old fashioned)

1 1/2 cup flour

1 pkg cinnamon chips

1 cup raisins or craisins(I used a combo of both)

Preheat oven to 325. Mix the butter and brown sugar until light and fluffy. Then beat in the eggs and mix well. Add the vanilla. Mix in the soda, salt, cinnamon, oats, and flour and mix well. Stir in the chips and raisins/craisins. Drop by spoonfuls onto a pan lined with parchment paper or sprayed with cooking spray and Bake for 10-13 minutes or until starting to look done. They are better taken out when they still look a little underdone in the middle. Allow to cool on the cookie sheet for 5 minutes. Then Enjoy!!!!Slightly crispy outside and perfectly chewy inside!!!!

Note:the dough is softer than a chocolate chip cookie dough and should be it will stick to you fingers don't be tempted to add more flour or they will be to dry. Believe me I have made this mistake before!!!

Kalua Pork

This pork is AMAZING!!! Let me tell you if you want an easy meal this is one for you. It takes some thought before hand because it takes hours of cooking time but with only three ingredients, well I guess four if you count water, it only take 5 minutes to put together and throw in the oven and then hours later you have an intensely juicy flavorful pork. Ever since my husband had this at some friends house while I was out of town and told me how wonderful it was I knew we needed to try it at home. I found this recipe over at Mel's kitchen Cafe. We ate this with rice and roasted veggies. This recipe makes a ton but it freezes well and you can also use it in a variety of other things like enchiladas, quesadillas, soup, egg rolls, potstickers, pulled pork sandwiches, etc.

Kalua Pork

10-12 lbs pork butt shoulder roast(I used a mixture of a butt shoulder roast, pork loin, and  pork sirloin roast-just don't use all pork loin or your meat will be too dry you need the fatter roast)

2-3 T. sea salt or kosher salt

1 bottle liquid smoke

1 1/2 cup water

PLace the pork in a roasting pan.Rub the salt all over the pork roasts. Pour the bottle of liquid smoke all over and around the roasts. Pour the water over. Cover the roasting pan TIGHTLY!!! with tin foil and place in a preheated 375 degree oven and bake for 5-7 hours(i did mine for 6 and it was perfect) Do not open and look at the meat it needs to stay covered so the steam can make the meat super moist and tender. Take out after the 7 hours and shred with two forks and serve with rice.

Note: don't be tempted to cook the meat quicker at a higher temp it will make the meat tough and I have read from others they did this in a crock pot covered with tin foil and lid on LOW HEAT for 14-16 hours again the stressed not doing it on high heat and less hours

Pizza Hut Pan Pizza

Let me tell you folks that this pizza is THE BEST HOMEMADE PIZZA we have ever had!!! Believe me I have tried a lot of pizza recipes and never have i had one that is better. My husband said please don't make any other pizza ever again!!! I found this awhile back on pinterest and since then we have made it 3 times. Now this is not a skinny pizza recipe it is full fat and full flavor but as I have said before it is pizza Pizza isn't the most healthy thing in the world so on the occasion that you make it make it as the recipe calls don't alter it or it won't be as good believe me I have tried. All things in moderation is my motto. This crust is buttery, crunchy bottom, tender, delicious, and easy to make!!

Pizza Hut Pan Pizza

1 cup warm water

1/3 cup dry milk powder

1/2 tsp salt

4 cups flour

1 T. sugar

1 T. yeast

2 T olive oil(for dough)

6 oz. melted butter and 3 oz olive oil, mixed(for the pans 3 oz per each pan)

Put yeast, sugar, salt, and dry milk in the bowl of your mixer. Add the water and stir well to mix. Let stand for 10 minutes or until yeast bubbly. Add the oil and stir. Add the flour one cup at a time and mix until dough forms. Turn out onto a floured surfaced and knead for about 10 minutes(I do this in my kitchen aid with the dough hook) Dough should be smooth slightly tacky but not stick to your hands. After you knead it divide the dough into three balls. In three 9 inch round cake pans or cast iron skillets, put 3 oz or the oil butter mixture into the bottom of each and spread it out evenly. Using a rolling pin, roll out each ball into a 9 inch circle and place in the buttered cake pans. Cover with a plate. Place in a warm area and allow to rise for 1 to 1 1/2 hours. After it raises slather with pizza sauce, cheese, and your favorite toppings. Bake at 475 degrees for about 30 minutes or until all the crust is golden brown and cheese it bubbly!!!

Note: I triple the recipe so that we have enough for the 3 cake pans and 2 cookies sheets for cheesy breadsticks(recipe for those coming later)

7-UP Biscuits

I found the recipe for these easy and delicious biscuits on Pinterest awhile back and knew I had to try them out. I thought that there was no way that they would be near as good as my other bicuit recipe using only 4 ingredients but let me tell you they were good!!Now they weren't quite as good as my other ones I have on this blog but they come in a close second and they are way faster to make than my other ones. These are good for a quick evening meal or when you are in a hurry for breakfast. Please gives these babies a try they won't disappointed Slathered in butter and honey or jam they are awesome!!

7- UP Biscuits

4 cups Bisquick

1 cup sour cream(I used 1/2 sour cream and 1/2 cup greek yogurt)

1 cup 7-up or lemon lime soda(at room temp)

1/2 cup melted butter

In a large bowl, mix the bisquick and the sour cream/yogurt and mix very well. Pour in the 7-UP and stir until combined. The dough will be very soft. Sprinkle another 1/2-1 cup bisquick onto a clean counter-top and gently pat dough out to desired thickness(about 1 inch). Use a biscuit cutter and cut out the biscuits.(got about 14. 2 of mine didn't fit in pan) Pour the melted butter into a 9x13 inch pan. Place the biscuits into the buttery pan. Bake at 450 degrees for about 8-10 minutes or until golden brown. I had to bake mine more like 15-17 minutes but just back them till the look down. Oven temps are so different depending on the oven so I suggest setting your timer for 10 min and then looking at them. Add additional cook time if needed. Serve warm with butter, honey, and jam!!! Or make sausage, egg biscuits!! Yumm!!!

Korean Beef over Rice

I came across this recipe the other day while on the internet and it really caught my attention because it was an asian dish using ground beef and usually these kind of recipes involve steak and it is hard to always chose a steak that is tender enough and not chewy but cheap and doesn't kill our budget as well. So ofcourse when I see a yummy asian style recipe using ground beef(so much cheaper than steak) I knew I had to give it a try. Not only was it delicious but it was so easy and came together in about 30-40 minutes(depending on how long you simmer it)If you need a fast and delicious meal give this baby a try and might I add it is even good enough to serve to a household full of guests as well.

Korean Beef

2lbs lean ground beef

2 medium onions chopped

1-2 T minced garlic

1-1 1/2 cup brown sugar(if you like it sweeter add the 1 1/2)

1 1/4 cup soy sauce

2 T sesame oil plus 1-2 tsp more for sauce

1-2 tsp FRESH GRATED GINGER

1-2 T, crushed red pepper flakes(depending on how spicey you like things-I did 2 T. and it wasn't even to spicey for my kids they loved it)

Salt and pepper to taste

1 bunch green onions, diced(don't skip this it add to the dish)

Heat a large skillet over medium heat, add the 2 T.  sesame oil and ground beef and cook until almost done. Drain most of the fat and add the onion and garlic and cook until the onion is tender. Meanwhile, in a bowl Whisk the brown sugar, soy sauce,1-2 tsp sesame oil, grated ginger, and red pepper flakes. pour this mixture over the beef and bring to a boil. Simmer for about 20 minutes so the flavors can blend. Add salt and pepper to taste. Serve over steamed rice and top with the green onions.

Greek Yogurt

Today I have an awesome recipe for you all!!! Have you all jumped on the greek yogurt bandwagon? well if you haven't you need to!! Greek yogurt not only is thick and creamy but it is oh so good for you. It is packed with calcium and protein(i mean it has 2x the protein regular yogurt has) and lets not forget how good yogurt is for our digestive systems. Anyway, I switched my family over to greek yogurt a few months back but as many of you may know it is really pricey especially for those of us on a tight budget. So I was so happy to find a recipe to make yogurt or greek yogurt at home on one of my friends blogs. Go here to see her blog she has a lot of  great recipes and info on there!! I tried it out last night and it was so easy and so cheap and so creamy and yummy. All it takes is time people so you have to be patient but it couldn't be easier!!  It is so important for us all to be more self sufficient so get up and make yourself some yogurt!!

Greek Yogurt/Yogurt

(makes about 6 cups greek yogurt but would make way more regular yogurt)

3/4 of a gallon of milk(anykind fat free, 2% or whole doesnt matter)

3/4 cup plain yogurt(for a starter to get the process going)

1/2 cup powdered milk(optional) it makes the yogurt creamier especially if you are using a no fat or lower fat content milk

Crockpot

blanket

thermometer

mesh colander/strainer and cheesecloth or I used a flour sack towel(cause I didn't want to have to spend money on cheesecloth)

Pour your milk into your crockpot.(I have a 4 qt one that I used if you want to make more yogurt use your bigger crockpot just make sure your milk and yogurt ratio match up)

Heat the milk until it reaches 180 degrees(this took about 2 hrs for me) when it reaches 180 unplug your crock, take the lid off and let cool until it is around 110 degrees. In a seperate bowl mix together the plain yogurt and powdered milk and stir well. When your milk reaches 110, add your yogurt mixture and stir well. Place the lid back on and wrap the crockpot in a blanket till it is all covered with it. Let it sit on the counter for about 6 hours(i only had to let mine sit for 5)just until it is thick like yogurt. You will notice a watery substance on the top, this is the whey You can mix it in and put your yogurt in the fridge and it is ready to eat when chillled.

If you want Greek Yogurt you will need to place your flour sack towle or a couple layers of cheesecloth in a mesh strainer and place it over a bowl. Pour your yogurt into the lined strainer, put it in the fridge and let some of the whey strain out. Check it after a few hours to see if it is thick enough and if not, let it sit and strain some more.

You can make the yogurt or greek yogurt exactly how you like it. Add pureed fruit to it or chopped up berries or add a little agave or honey for sweetness because it is plain yogurt and will be a bit sour. I added honey and pure vanilla extract to mine and it was wonderful.

THis is how I ate if for breakfast with a little sprinkle of granola and a cut up banana. So good

This is what it looks like. believe me it is really creamy and smooth despite what the picture looks like and if you want it to look really smooth just whip it with a wire whisk for a few minutes.

Oh and don't throw your whey away. The liquid left in the bowl use it to replace the liquid in your bread or pancake recipes or to replace the buttermilk in biscuit recipes. Or add to smoothies. This stuff is oh so good and protein packed as well!!!

Dulce de Leche

Oh my where do I begin with this stuff. I have had this recipe on my to make list for quite sometime now and finally decided to try it out since I had another recipe I wanted to try that needed some Dulce de leche. Anyway both recipes were a success and let me tell this could not be any easier and I will never pay for dulce de leche in the store!! If you want some yummy caramely goodness give this easy recipe a try!! You will not be disappointed believe me. I found this recipe over at Mel's Kitchen cafe. Crockpot Dulche de Leche Makes 1 1/2 cups 2 (14-ounces each) cans sweetened condensed milk 1-2 teaspoons pure vanilla extract or vanilla paste, optional 3 (1/2 pint each) canning jars with lids and rings or I used 1 pint jar and 1 half pint jar because that is what I had Water Open the cans of sweetened condensed milk and portion them equally into the three canning jars. Wipe the tops and sides of the canning jars, if needed, in case any of the sweetened condensed milk spilled down the sides. Place a lid and ring on the canning jar and screw tightly to seal. Put the three canning jars in a slow cooker and cover with water by one inch. It doesn’t matter whether the jars are laying on their side or standing up straight – do what works best for the size of slow cooker you have. Place the lid on the slow cooker and set to low for 8-9 hours, until the dulce de leche is deep golden brown. Carefully remove the jars from the hot water and let them cool. If desired, open the jars and stir in 1/2 – 1 teaspoon vanilla extract into each jar. Replace the lids and rings and store in the refrigerator. Do not turn the heat up to high and cook for less time or you will have a sticky burnt mess!!! Use as a dip or ice cream topping or in some of your favorite desserts instead of sweetened condensed milk!!

Updated Falafel

Just thought I would update my picture of this yummy dish. These are so great when you don't want something hot since we are in the middle of the hot summer. Sorry for those of you who have already seen this recipe but I know I have new people come and visit my site so here is an oldie but a goodie.We love all kinds of food from all over the world around our house. My husband had to live over in Egypt for a time for school and ate a lot of falafel over there. It is one of there main staples. They eat it inside pita bread as a sandwich. We love these little fried patties ever since he asked me to make them. We have been making them for years. Even if you think you don't like garbanzo beans you must give these babies a try. paired with pita bread, lettuce, tomatoes, feta cheese(or whatever cheese you like for that matter), avocados, and yogurt cucumber sauce make these irresistible!!



Falafel
1 can garbanzo beans(chickpeas)drained and rinsed
1/2 large onion roughly chopped(about 1 cup)
2 T. fresh parsley or you can use 1 T. dried
2 T. fresh cilantro
3/4 tsp salt
1/2-1 tsp. dried hot red pepper(depending on how hot you want it)
4 cloves, or 2 tsp minced garlic
1 tsp cumin
1 tsp baking powder
4-6 T. flour (I ended up using almost 10 T.)

Put onion, parsley, cilantro, hot pepper, salt, garlic, and cumin in a food processor or blender and blend till onion is small. Dump in the beans and process until well blended but not totally pureed. Sprinkle in the baking powder and 4 T. of flour and pulse. YOu want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered for several hours. Form the chickpea mixture into little patties about the size of a sausage patty. Heat 3 inches of oil to 375 degrees and fry the patties for a few minutes, or until browned, on each side. Drain on paper towels and serve with pita bread, and any toppings you would like as I mentioned above.



Garlic Herb Butter Spread

Where do I begin with this wonderful butter spread? It is truely out of this world delicious!!! It is awesome on any kind of bread or roll(except sweet breads ofcourse) but we first had it on the rosemary bread I posted.here I found this recipe over at Mel's Kitchen Cafe just like the rosemary bread recipe. If you love butter spreads go try this one you won't be disappointed and just try to only have one slice of bread!! You won't be able to stop believe me!!!

Garlic Herb Spread

Makes about 2 cups spread

8 oz cream cheese, softened

2 sticks of butter, softened

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp sugar

1/2 tsp oregano

1/4 tsp pepper

1/8 tsp thyme

1/8 tsp basil

1/4 tsp parsley

1/8 tsp celery salt

1/4 tsp salt

In a medium bowl, whip the cream cheese and butter with a handheld mixer until light and fluffy and smooth. Add the spices and herbs and mix until well combined. Serve at cool room temperature with slices of bread. Keep leftovers in the fridge. Keeps for a long time!!!

Berry swirled Cheesecake

As I have said before on this little blog, I love love cheesecake!! I already have a great plain cheesecake recipe but I wanted to spice it up a little bit so I decided to add some triple berry pie filling to the batter. It was yummy and  nice to have a cheesecake with a little bit of something else in it and that my kids weren't a mess after. 

Berry Swirled Cheesecake

1 1/2 cup graham cracker crumbs

1/4 cup melted butter

4 (8 oz each)pkgs of cream cheese at room temp.

1 1/2 cups sugar

3/4 cup cream

4 eggs, room temp.

1 cup sour cream

1 T. vanilla

1/4 cup flour

1(20 Oz) can triple berry pie filling(or filling of your choice)

Mix graham cracker crumbs and butter and press into a 9 inch springform pan. Beat the cream cheese, add the sugar and mix until creamy and smooth. Beat in the cream. Add the eggs, one at a time, beating only to incoporate. Mix in the sour cream, vanilla and flour and mix till well combined. Fold in the pie filling and mix. Pour over the crust. Bake at 325 for 1 hour and 15 minutes or until the center is almost set. Turn off the oven and let sit in the oven for 1 1/2 hours. Take out let the cheesecake come to room temp than put in th fridge overnight or for 3-4 hours until chilled.