Olive Floret Salad & No Flour Peanut Butter Cookies

Aldi Specials for March 6 ~ 12.

(For a complete listing go here.)

* FRUIT ~ Navel Oranges ($1.49 for 4 lb. bag). Strawberries ($1.29 for a 16 oz. pkg.). Clementines ($2.49 for a 3 lb. bag). Blackberries (99¢ per pint). Cantaloupe (99¢ each). Mangoes (79¢ each).

* FROZEN FRUIT ~ Blueberries ($1.99 for 12 oz. pkg). Raspberries ($1.99 for 12 oz. pkg). Strawberries ($1.99 for 16 oz. pkg). Frozen Peaches or Mixed Fruit ($1.99 for 16 oz. pkg).    SMOOTHIES, maybe?!?!?  :)

*Frozen Stir Fry Veggies, Oriental or Teriyaki Stir Fry ($2.99 for 37 oz. pkg). I use this quit often.

* Corned Beef Points ($1.99 per lb).

* A selection of Easter Candy. Starburst Jelly Beans ($1.79 for 14 oz. pkg). Reese’s Peanut Butter Eggs ($2.85 for 7.2 oz. pkg). Hershey’s Kisses ($2.85 for 11 oz. bag). Cadbury Cream Eggs (4 pk. for $2.49). Peeps (99¢ for 3 oz. pkg.).

* YEAH!!! Honey Grahams (aka Golden Grahams!!!!!! $1.99 per box).

* DOUBLE YEAH!!!! Yogurt * I think it shows lemon, YIPPY SKIPPY!!! (oh it says Lemon Cream Pie…..will that be as good??? hummm…..!!!!!!  * (39¢ each.)

*Steel Cut Oats ( 28 oz. for $2.49).  Time to give steel – cut oats a whirl????

* Mint Sandwich Cookies (aka Mint Oreos!!!!! $1.89). A delicious dessert.

THAT was a lot of good stuff!!!

On to recipes. Really they do NOT focus on any special items. (Though I am tempted to change my mind and share different recipes NOW that I have seen the specials. BUT I really want to share these recipes, so I will stick with that. Happy Shopping. Happy Baking. Happy Cooking. Have a HAPPY DAY everyone!!!)

I took one bite of this salad at a friend’s house and knew that I wanted the recipe. Something about the mixture that the veggies are tossed in it so very good and something about the way that the veggies soften a bit in the marinade makes it a really really good salad/side dish.  I hope you guys enjoy it as well!

* Dry Italian Dressing mix may contain wheat, so if you need a wheat free/gluten – free dressing mix, try out this recipe. Use 1 1/2 TB. of below mix for this salad recipe. OR if you don’t have a pkg. of Italian Dressing mix ~ this homemade version will work out great!

Italian Dressing Mix Recipe  

1 TB. garlic salt
1 TB. onion powder
1 TB. sugar
2 TB. dried oregano
1 tsp. pepper
1/4 tsp. thyme
1 tsp. dried basil
1/4 tsp. celery salt
1/2 TB. salt

Mix together and store in a container.

To sub this mixture for a Dry Italian dressing mix envelope then use 1 1/2 TB. To use this mixture to make dressing then use  combine ~ 2 TB. mix, 2 TB. water, 1/4 c. vinegar, 2/3 c. oil. Whisk and use as you would Italian Dressing.

Italian Dressing Mix Recipe adapted from allrecipes.com.

Olive Floret Salad 

1 medium head of cauliflower, cut into bite size pieces
1 bunch of broccoli, cut into bite size pieces
2 c. cherry tomatoes, quartered
2 medium carrots, peeled and thinly sliced
sliced black olives, about 1/2 c.
1 c. Italian salad dressing
1 env. Italian dressing mix
1 c. crumbled Feta cheese

Whisk together the dressing and the dressing mix.

Combine the veggies and olives in a large bowl, toss with the dressing mix. Cover and chill overnight to develop the flavors.

Add the Feta cheese just before serving and toss gently.

Serve and Enjoy.

Thanks Jenn for the recipe, she got it from a Taste of Home Magazine.

When I am looking for  a quick cookie (they are really quick to mix together), I like to bake these. It only makes about 2 dozen cookies, which just means I get to bake sooner!!!! (Cause they disappear fast and then I get to bake again!)  Or I double and make some of all three variations. This cookie is sorta crunchy, and it literally melts in your mouth.

No Flour Peanut Butter Cookies
1 c. peanut butter
1 c. sugar
1 egg
1 tsp. vanilla extract

Mix the above ingredients together till combined well.  (Use your mixer for thorough mixing.) I let it chill for just a bit, not too long cause the dough will be harder to work with that way. Now…..to make Chocolate Chip Peanut Butter Cookies OR Peanut Butter Kiss Cookies OR just plain Peanut Butter Cookies??? Good question.

* For Chocolate Chip Peanut Butter Cookies, add 1 c. chocolate chips. Roll into a ball.  Bake @ 350* for 12-14 minutes.
* For Peanut Butter Kiss Cookies, Roll into balls…..bake @ 350* for about 12-15 minutes, then press a kiss in. Cool. You can also roll the dough AROUND the kiss….I like it that way!!
* OR leave out the chocolate all together and just enjoy a peanut butter cookie. Roll in a ball and smoosh down ever so gently with a fork (may need to dip fork in sugar to avoid sticking) to make the lovely criss-cross marks that you see on Peanut Butter Cookies. Bake @ same temp for about 12 minutes.

Recipe adapted from Prized Recipes to Cook and Savor, page 142.

“I Love You” Cookies

(Want to be part of an e-mail recipe exchange?? Send an  e-mail  to favoritefamilyfoods@hotmail.com and we will include YOU too! Should be a good time of recipe sharing and collecting! Thanks!)

Happy Birthday. Merry Christmas. Happy Anniversary. Happy Valentines Day to ME. YEAH!!! I finally have a Wilton Cookie Press.  (THAT made it seem like it was expensive….IT IS NOT, I was just THAT excited to get one!!!!) I have been wanting one for some 10 odd years. OK.  So not wanting or thinking about it everyday, just every once in a while I would think about getting one. Then I would forget. Then I would want it again. Silly. Now I have one of my very one. FUN FUN!! Do you have one? Do you enjoy it?!?!?

This cookie was fun. I cannot lie ~ it IS time-consuming. No, I did not say hard, I said time-consuming. But, please, don’t let that frighten you. They are delish and oh so fun for Valentines Day!

The taste of raspberry is nice and subtle,  adding the chocolate to it takes it up about 500 notches. Yum. PLUS they get better and better each day. Which is good, cause they make a lot.

I wondered if it would be good with raspberry jam instead of cake/pie filling. I tried it. It didn’t set up as nice and really, the pie filling is just better. I think I went heavier than I was supposed too, being that I had to open another can of pie filling. So go a bit sparingly or BETTER YET, have an extra can on hand?!?!? Serve extra raspberry pie filling over pancakes or waffles with powdered sugar maybe?? JUST an IDEA.

Anyone have a recipe they care to share that uses a cookie press?? I WOULD really enjoy hearing about it!! I really don’t have any recipes for the cookie press. THANKS!!! (E-mail is favoritefamilyfoods@hotmail.com)

From what I have read (on the cookie press box….) the dough + cookie press do not work so well together when the dough is cold. Just tellin’ you want I read.  I am a dough chiller usually, so I took note of this. SO, DON’T CHILL THE DOUGH 1ST.

♥HAPPY VALENTINES DAY!!! To you all. (A bit early…..) Enjoy and give those you love and extra hug and an “I love you” on Valentines Day!  ♥

“I Love You” Cookies 

1 1/2 c. butter (3 sticks)
3 oz. pkg. raspberry jello
1 c. sugar
1 tsp. vanilla
1 egg
2 tsp. milk
1 tsp. baking powder
4 c. flour
12 oz. can of Solo Raspberry Pie filling (I used 1 1/2 cans…)
2 (12 oz.) bags of semi-sweet chocolate chips
2 TB. shortening

Sift the flour and baking powder together and set aside.

Beat the butter, dry jello and sugar together till creamed. Add the egg, milk, and vanilla and mix well.

Add the flour mixture and beat well.

Force dough through a cookie press (choose the heart-shaped disk ~ well, it actually looks like a “Y”, but that IS the one you want) and  onto an un-greased cookie sheet. Bake @ 350° for 9-10 minutes till JUST barely browned on the bottom, watch carefully!

Cool completely.

Meanwhile, melt the chocolate and shortening in a double boiler.

Spread just a bit of pie filling on one cookie and top with another. Dip 1/2 of the cookie into the melted chocolate. Let set on wax paper to set.

Yield about 85 cookies.

ENJOY!

Recipe adapted from “Prized Recipes to Cook and Savor” Cookbook, page 144.

This recipe is linked to Six Sister’s Stuff.

Sausage Stuffed Banana Peppers ~ 2 Ways!! & Acorn Cookies

Check out the new feature on Favorite Family Foods!

I wanted to have a place were you wonderful readers can participate a bit more! Check it out right here and let me know what you think!

It is Weds. ~ we ALL know that means “Aldi Ad” time!!

Thanksgiving is fast approaching so I AM sure you KNOW there are a LOT of good things in this ad! To many to list, I just picked a few things that jumped out at me!!! Check the full ad(s) out here!!

Aldi Ad for Nov. 14 ~ Nov. 20

* 3 lb. bag of Sweet Potatoes ~ $1.29

* 1 bunch of Celery ~ 49¢

* 10 lb. bag of Potatoes ~ 99¢ (Crock Pot Mashed Potatoes)

* 12 bag of fresh Cranberries ~ 99¢

* 3 lb. bag of Onions ~ 49¢

* Fresh Pineapple ~ $1.29

* Turkey prices range from $1.19 ~ $1.49 per lb.

* Ham prices range from 99¢ ~ $1.49 per lb.

* Ground Italian Sausage ~ $2.49 per lb. (you will find a recipe below…..↓..)

* 16 oz. Butter ~ $1.99

* 8 oz. Cream Cheese ~ 99¢ (Pizza Dip and Pickle Rolls)

* 8 oz. Cheese Blocks ~ $1.49 (Fiesta Corn Chip Dip)

* 8 oz. Crescent Rolls ~ 99¢ (Ham and Cheese Crescent Rolls)

* 12 oz. Brown & Serve Rolls ~ 99¢

* 12 oz. Hawaiian Rolls ~ $2. 29 (Mock White Castles)

* 29 oz. can of Sweet Potatoes ~ $1.29 (Easy Candied Sweet Potatoes ~ tho I prefer with real sweet potatoes)

* 6 oz. can of French Fried Onions ~ $1.99

* 14 oz. can Cranberry Sauce (whole berry or jellied) ~ 89¢

* 15 oz. can of Pumpkin ~ 99¢

* 11-12 oz. CHOCOLATE CHIPS  (semi-sweet, milk, white or butterscotch) ~ $1.29!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!  (Chocolate Chip Cookies)

* 8 oz. Cashews ~ $2.49

* 48 oz. Ice Cream ~ $2.69

* 16 oz. Jumbo Shrimp ~ $7.49

*12 oz.  Cocktail Sauce ~ $1.29

THE Recipes.

Sausage Stuffed Banana Peppers ~ 2 Ways!!

This is my FAVORITE way to eat a stuffed pepper. Something about the grill, the thinner pepper, the cheeses and the sausage ~ makes it really good and a favorite around here! I hope you enjoy this and make it too.

* Look for the banana peppers that are a little bit bigger and straight, you will thank me LATER when you are stuffing your peppers, those skinny curved ones give you a run for your money!

* Try to keep the meat level with the top of the pepper, else the “meatball” wants to pop out while grilling and might just be annoying……

* I serve this with plan spaghetti noodles and some spaghetti sauce. Wala, spaghetti and “meatballs”!

Sausage Stuffed Banana Peppers 
about 24 banana peppers (medium)
1 lb. Italian sausage
1 tsp. Italian seasoning
1 TB. dry  minced onion
1/2 tsp. garlic powder
salt & pepper, just a bit
1/2 c. shredded mozzarella cheese
1/3 c. Parmesan cheese
To prepare the peppers ~ cut the tops off and cut around the seedy part to loosen it from the edges and just pull that whole center out, seeds and all,  set aside and proceed on. When you have them all done, smile and get a bowl ready for your sausage stuffing. Mix the sausage, seasonings and cheeses just till combined well. Carefully stuff each one, it will take some time, just go little by little.  (My husband sprinkles with just a touch of seasoned salt to give those peppers some seasoning.) Grill on low for about 25 minutes or so, till the meat in cooked through and the peppers are tender and browned/blackened. Serve with noodles and spaghetti sauce. Enjoy.

But WAIT! There’s more…..

Here is an indoor way to cook these SAME peppers! Follow the same directions, changing only a few things!

1. Put the stuffed peppers in a greased 9″ x 13″ pan.
2. Bake @ 350°, uncovered, for 30 minutes. Drain.
3. Warm up a jar of spaghetti sauce, or pizza sauce and pour over. Bake for another 25 – 30 minutes.
4. Top with mozzarella or Parmesan cheese and broil till a lovely brown color.
5. Serve over noodles!

 Enjoy!

Acorn Cookies

(Not a TRUE Aldi recipe….as it does NOT feature a “special” item. Sorry. But Aldi does currently carry EVERYTHING for it…..but the Caramels. Sorry.)

We are so QUICKLY speeding towards Thanksgiving, much to quickly. This time of year IS so festively fun and giddy-fying. I have WAY to many fall recipes I want to share…..with NOT enough time. (There is always next year …… right?!?!?!)

AS far as choosing what to share, that WAS hard. But these as so pretty on a cookie platter, I just needed to share the recipe. The cookie is sorta “shortbreadish” and the caramel and the nuts….yum.  They are time-consuming to roll out, but sit at your table with some good music to sing with or good company to chat with and you will be done in NO time!!

* Do not put ALL the chopped walnuts in the bowl when dipping from the caramel. The walnuts will start to clump together from the caramel yumminess. I start with 1/2 c. ~ when that is gone wipe out the bowl and then add another 1/2 c. ~ etc. till all the cookies are dipped.

Acorn Cookies

2 1/2 c. flour
1/2 tsp. baking powder
1 c. butter, melted
3/4 c. firmly packed brown sugar
1 tsp. vanilla
1/3 c. finely chopped walnuts}
24 caramels (about 1/2 lb.)
2 TB. water
1 – 1 1/2 c. finely chopped walnuts

Sift together the flour and the baking powder. Set aside.

Combine the butter, brown sugar and vanilla ~ with your mixer, till well combined. Add the sifted flour mixture. Mix till all combined.  Mix in the chopped walnuts till thoroughly mixed.

Roll into 1/2″ balls. Shape into an acorn-like shape. Then place on an ungreased baking sheet, space about an inch apart ~ they do not rise a lot.(Lay the “acorn” on its side, for best results.) Bake @ 350 for 15-18 minutes. Cool on wire rack. Meanwhile……

Melt together the caramels and water. You can do this in the microwave, stirring every 45 seconds or so till melted and smooth OR you can melt in a double boiler. Dip the wider end of the “acorn” into the caramel then dip into the finely chopped walnuts. Place on wax paper to cool.

Yields about 150 “acorns”.

Enjoy!!!

Recipe from Mom W.

Chocolate Chip Cookies

EVERY blog needs a chocolate chip cookie recipe, right? About time I share the one I use most often. I don’t exclusively use it, cause I like to make a variety of different cookies ~ but these are up there on the “favorite” list as far as chocolate chip cookies go!

* 99.9% of the time I chill my cookie dough overnight. Maybe this does something good to them or maybe I just do it cause I like to make the dough one day and bake another…….. just a habit I have started and don’t want to break.  Anyone know IF this IS beneficial TO the dough or is it just me who does it?

* These cookies have a nice crunch around the edges yet are chewy in the middle, for your salivating pleasure…..

* Yields about 50-55 cookies, depending on your size and dough sneak-ability. I use my Pampered Chef cookie scoop. 

Chocolate Chip Cookies 
1 c. white sugar
1 c. brown sugar
1 c. margarine or butter (2 sticks) (OR see here for a slight change!)
3/4 c. oil
1 egg
1 TB. milk
1 tsp. cream of tartar
1 tsp. salt
2 tsp. vanilla
1 tsp. baking soda
4 c. flour
12 oz. bag of chocolate chips (I used mini this ↑ time)

Beat the sugars, margarine or butter and oil till light and smooth. Add the remaining ingredients and mix till smooth (fold in the chocolate chips lastly). Chill overnight, opt.

Scoop onto cookie sheets and bake @ 350° for 11 minutes (at least that is how long I like to bake). Let  cool for a few minutes on the cookie sheet then put on a cooking rack to cool all the way. 

Recipe adapted from Prized Recipes to Cook and Savor. 

NOW…for a slight variation!

A friend pointed this cookie out to me. I OF COURSE gave it a go almost immediately!! Later, upon comparison, I realized that it was the same as the one above with 1 slight change!!! You CAN actually see a difference in the pictures, funny how one different ingredient makes a difference! (I will be making this variation from now on!! Though I will still keep my extra vanilla  addition and flour upgrade…..)  Thanks Melissa for teaching me something new to add to the best chocolate chip cookies EVER!

No Bake Cornflake Peanut Butter Cookies & Grape Salad

Aldi sales. Starting August 1 ~ August 7.
WAIT a minute, wasn’t I JUST telling you about the 4th of July sales?? What is happening to the summer! Hope you are enjoying it….and ignoring the “back to school” sales…oh. Kidding.

I am going to share a few recipes today with you THAT are made from ALL Aldi ingredients, which makes for easy shopping! LOVE those recipes!
* Peanut Butter is $2.29 a jar. This is one of those “staples” that I must ALWAYS have on hand! If you grab some corn syrup (maybe a bottle or two….it IS a seasonal item remember!!), white sugar, corn flakes and chocolate chips then you will have ALL the ingredients to make No Bake Cornflake Peanut Butter Cookies (recipe below).
* GRAPES!! YEAH! Red and Green!!! $0.89 per lb. 1st off ~calm down, sit down, and smile. What a lovely treat to have go on sale. Treat your family to this delicious Grape Salad (recipe below) ~ just be sure you have cream cheese, sour cream, white sugar, brown sugar and vanilla….pecans too IF you so desire!

And………

* Blueberries are $1.59 per pint. PERFECT time to make Blueberry Pie!
* Baby Carrots are $0.49 per1 lb. bag, if you like your veggies you might just enjoy this Carrot Salad as well.
* Bacon is $3.29 for a 1 lb. package. Here are a few salads that use bacon ~ Bacon Ranch Pasta Salad, Spinach Tortellini Salad, Broccoli Salad and Warm Spinach Salad.  (oppss….seems I like my bacon!)
* You can use the Hint of Lime tortilla chips ( $1.29 a bag) to dip into Pico de Gallo and Guacamole OR Fiesta Corn Chip Dip. I really like these chips….the salty sour thing is so good!
* SNYDER’S OF HANOVER PRETZEL SANDWICHES…….need I say more? My caps lock should get the point across. No recipe for them….just eat em’. $2.79 a bag.
* Lunch meat is at a special price at $3.29. Why not make some bagels to put you lunch meat on…..?  (oh….my 1st post, I may be a bit sentimental about that one. I do make those often still……)
* If you like Greek yogurt, it is $1.19 for a 5.3 oz. container AND it would be good…I am sure with Granola.
* Heat – n – Serve breakfast patties or links ($0.99 each), would be good on Pizza Breakfast Casserole ~ just crumble on top and cook as directed. (I would probable 1st heat a bit in a skillet to get any extra grease out.) OR hey!! Check it out….grab some Canadian Bacon and put on top of your Pizza Breakfast Casserole, it is $2.49 for a 6 oz. package. Or use bacon…..

Every once in a while, more often than I care to admit, I forget my grocery list at home. I then go into scatter brain mode and really cannot remember what was on that list. I then go to my “aldi recipe file” that is tucked so neatly in my brain. Well, it didn’t get me too far…being that only one recipe came to mind ~ No Bake Cornflake Peanut Butter Cookies ~ well, and ham buns……..  SINCE I needed to “bake” I got the ingredients I needed for the cookies and a few more staples and got home. Happy to see I didn’t forget anything important.   Maybe these delicious treats can  become part of your memory recipe box….it may just help YOU too some day! This is a GREAT summer treat when you don’t want to be turning your oven on.

No Bake Cornflake Peanut Butter Cookies 
1 c. sugar
1 c.corn syrup
1 c. peanut  butter
6 c. corn flakes
1 c. chocolate chips
In a sauce pan, combine the sugar and corn syrup and heat till the sugar is melted, no need to boil. Take off heat and add peanut butter. Let cool on the counter for a bit, just till it is not SO hot, but still warm. Place the corn flakes in a bowl and pour the warm mixture over. Stir gently. Now, you may stir in 1 c. chocolate chips, this will melt a  bit throughout. Drop a scoop onto wax paper and form into a  ball. Chill a bit to set, then you can store on the counter in a covered container. Enjoy!!!

Recipe adapted from Hull PRC Cookbook.

A friend was asking me a while ago about Grape Salad, so I thought that I would share the recipe that I ALWAYS use. There is really nothing fancy to it. I sometimes just make the cream cheese mixture and dip apples or grapes into it as a snack, the kids really enjoy that too!

Grape Salad 
2 lb. green grapes
2 lb. red grapes
8 oz. softened cream cheese
3/4 c. sugar
1 c. sour cream
2 tsp. vanilla
1/2 c. brown sugar
1/2 c. pecans (I never do this though…)
Beat together the cream cheese and sugar till smooth, add the sour cream and vanilla and mix well.  Fold in the grapes and mixture in a bowl or a 9″ x 13″ pan. Sprinkle with brown sugar and pecans. Chill several hours. Serve and enjoy.

Recipe from my friend Becky, with  my slight changes.

Hope everyone is having a GREAT summer. IF you have kids at home, enjoy the last couple weeks with them AT home before the CRAZINESS begins! Thanks, as always for reading and I would love to hear what you make, or like the looks of, or don’t like the looks of and any questions you may have. THANKS!

Outrageous Chocolate Chip Peanut Butter Cookies

GREAT name, these are OUTRAGEOUS…delicious, delectable, stellar, fantastic. Whatever your favorite descriptive word of choice is. Chewy, crispy edges. This makes a huge batch which makes it appealing this time of year when you may not want to be baking every third day….with kids home we go through snacks like CRAZY! PS. They freeze great and are delicious right out of the freezer! OR warm it in the microwave for 8-10 seconds for a “fresh from the oven cookie” fake-out!  (This batch yields about 9-10 dozen cookies.)

Outrageous Chocolate Chip Cookies  
2 c. sugar
1 1/2 c. brown sugar
2 c. margarine, softened
2 c. peanut butter
2 tsp. vanilla
4 eggs
4 c. flour
2 c. oatmeal
4 tsp. baking soda
1 tsp. salt
12 oz. chocolate chips
Beat the softened butter with the sugars till light and fluffy. Add the peanut butter, eggs and vanilla. Beat till well mixed. Add the flour, oatmeal, baking soda and salt. Beat again till all combined. Stir in the chocolate chips. (At this point I ALWAYS chill my dough, which I suggest you do as well IF time allows you too.)  Scoop into 1 TB. size scoops and roll into balls. Space out a bit, as the cookies may spread (mine did not really, maybe cause I chilled the dough overnight 1st, not sure if that helped the cookies not to spread). Bake @ 350* for 9-12 minutes, depending of course on your oven. (Depending ALSO on your desired doneness, I prefer mine to be underdone and chewy,  while my husband prefers his darker brown and crispy…..)  Enjoy!

Recipe from Kathy.

Kids Favorite Chewy Oatmeal Cookie

Years ago, while enjoying coffee at my grandma’s house with my aunts and some cousins, I asked my grandma for a recipe for a bread she was serving up. Her smile was contagious. Her excitement to talk recipes was addicting. She walked away and came back with this box, this overflowing exploding box of recipes. At that point…newly married, my collection just consisted of a few handwritten recipes and a few much-loved cookbooks, little did I know that someday I would have just as many recipes IF not more! We weeded through till we found what we where looking for ~ she knew right were it was!! That was a great memory! Thanks to my grandma for passing on a love of all things food! Love ya!

This story has a point. This recipe is from her. I was searching for “the best” oatmeal raisin cookie..cause that is fun…decided that this one is MY “best”. As a friend pointed out recently, my “best” cookie may not be your “best” cookie. Give it a whirl and let me know what you think OR let me know all about your “best” whatever cookie, you KNOW I would love it hear about it!

Kid’s Favorite Chewy Oatmeal Cookie  
3/4 c. butter flavored Crisco
1 1/4 c. brown sugar
1 egg
1/3 c. milk
1 1/2 tsp. vanilla
3 c. quick oats
1 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1 c. raisins
1 c. chopped walnuts ~ I skip
Combine the Crisco, brown sugar, egg, milk and vanilla in a large bowl. Beat at medium speed till well combined. Add the oats, flour, baking soda, salt and  cinnamon at a low-speed just till combined. Stir in the raisins and walnuts, if using. Drop by rounded TB ~ 2″ apart ~ on a greased cookie sheet. Bake @ 375* for about 9-12 minutes depending on your desired doneness and oven functionability…it IS a word. Cook just till lightly browned. Cool 2 minutes on cookie sheet and then remove and put on a cooling rack to cool all the way. Enjoy!!

Variations:   (I have not tried all of these, but they were on grandma’s recipe card, so I wanted to share them too!)
*Half Dipped Cookies. Omit nuts and raisins, bake and cool as directed. Microwave 1 c. fudge frosting for about 20-25 seconds, till smooth and thin. Dip half the cookie in the frosting. Lay on waxed paper to cool.
*Favorite Chip Cookies. Omit nuts and raisins, and add 1 c. of  your favorite baking chips. Bake and cool as directed.
* Maple Walnut Cookies. Omit raisins, and add 1 1/2 tsp. maple flavoring to dough. Bake and cool. Frost the top of a cooled cookie with vanilla frosting that you have added 1 tsp. maple flavoring to, then top with a walnut half.
****Would love to hear if you try any of the variations!!****

Recipe from Grandma C.

Peanut Butter Chocolate Chip Cookies

These are REALLY good. The reason I know these are good is because that is EXACTLY the words I over heard my husband say when he ate one. Being the CALM (insert sarcasm here please) person I am, I remained calmish and did NOT spaz (I have learned that this does always amuse my always calm better half) and run over and stammer “what?!?!? really?!?!? YEAH!!! say it again?!?!?”….. instead  I just smiled and said “thanks.” He seems to like most things I make, being the very unpicky  man he is. But when I can tell he genuinely LOVES something I get giddy, cannot help it, I love to make food that people LOVE!  This is by far my FRAVORITE peanut butter choco chip cookie. Give it a whirl, it may be yours too!

* I added M & M’s, just a nice handful…..or two.

* I prefer butter flavored shortening, but that my just be me.

* I cannot lie. I love chocolate and peanut butter and I want to taste the peanut butter so add about 1/2 c. of it! Seems not to mess up the cookie at all!

Peanut Butter Chocolate Chip Cookies
1 c. sugar
1 c. brown sugar
1 c. vegetable oil
3/4 c. vegetable shortening
1/4 c. peanut butter
1 egg
1 TB. milk
1 tsp. baking soda
1 tsp. vanilla
1 tsp. cream of tartar
1/2 tsp. salt
3 1/2 - 4 c. flour
1/2 pkg. chocolate chips
1/2 pkg. peanut butter chips
Preheat oven to 350*. In a large mixer bowl combine sugar, shortening, oil, and peanut butter. Add eggs and milk and beat well. Add baking soda, vanilla, cream of tartar and salt and mix. Gradually add flour, 1 c. at a time, until mixture is thick. Stir in chips. Bake @ 350* untill cookies are slightly brown around the edges. (a few more of my lovely notes.  * I baked for 11 min. It made a nice chewy cookie, that which I love.    * At my bestest guess these will get you about 52 or so cookies.) Enjoy!!!

Recipe from the cookbook Prized Recipes to Cook and Savor.
This recipe is linked to Life as a MOM. 
Recipe also linked at Meals 4 Sharing on eat2gather.
Also linked at Six Sister’s Stuff.

 

Polka Dot Mint Cookies

 Mint and chocolate, chocolate and mint…..what a lovely combination! Mint chocolate chip ice cream has ALWAYS been my favorite ice cream so when I saw these mint cookies on Amy’s Aliments I just knew that I would make them. I bought the mint chips (Guitterd Brand) around Christmas  time and just now got around to making them, wow how time FLIES!! I went to get the bag and realized that 1/2 the bag was eaten  used, so I did not have quite the full 2 cups. BUT what I did have some Frango mints (thanks mom!) so I chopped a couple of those up and added them in, yum. If you love the combo of mint and chocolate OR if any one in your family loves that combo ~ you and/or they will LOVE these!

* The chilling part is VERY important. It may look like the dough needs more flour or something, but don’t add it! It just needs to “firm”up a bit in the fridge. I let mine chill for a couple of hours and it was just fine….oh wait, it chilled a whole day and night and was still fine ~ at least give it the 10 min. in the chiller.

* IF you do not have the mint chips (TRY to HAVE them though because they pack a lovely mint punch that makes this cookies SO tasty!), you may add any mint candy you have! Andes Mints, Frango mints, mint kisses. Just chop them up into little “chocolate chip” size pieces. 

Polka Dot Mint Cookies

2 c. semi-sweet chocolate chips
1/2 c. butter
1 1/2 c. flour
1/2 tsp. baking soda
1/8 tsp. salt
3 eggs
1/2 c. sugar
2 tsp. vanilla
2 c. green mint chips (found in the baking isle by chocolate chips)

Melt the chocolate and butter together, set aside to cool. Combine the flour, baking soda and salt. Mix well. To this add the eggs, sugar and vanilla. When this is all mixed up nicely, add the cooled down chocolate and fold in the mint chips. Chill AT LEAST 10 minutes. Bake @ 350* for 8-10 minutes. They will look a bit soft in the centers but will stiffen up a bit while cooling.

Recipe from Amy’s Aliments.