Ruth's Oatmeal Cookies

3/4 c butter, softened
3/4 c white sugar
3/4 c brown sugar
2 eggs
1 tsp vanilla
1 1/4 c flour
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp salt
2 3/4 c oats
1 c raisins

Preheat oven to 375. Cream together butter and sugars til smooth. Add in eggs and vanilla. Mix in dry ingredients. Stir in oats and raisins. Drop by teaspoonful onto ungreased cookie sheet.  Bake 8-10 minutes. 

Jello Cheesecake

1 pkg lemon jello (6 serving size)
1 c boiling water
3 tsp lemon juice
8 oz cream cheese
1 c sugar
1 tsp vanilla
8 oz cool whip
2 c graham cracker crumbs
1/3 c melted butter

Mix crumbs and butter. Pack 2/3 into 9x13 for crust. Reserve the rest.

Dissolve jello in water & add lemon juice. Cool. Cream sugar, cream cheese, and vanilla together. Add to jello mixture. Fold in cool whip. Spread on top of crust. Sprinkle top with remaining crumbs. Chill for several hours.

Snickerdoodles

1 c shortening

1 1/2 c sugar
2 eggs
2 3/4 c flour
2 tsp cream of tartar
1 tsp soda
1/4 tsp salt
2 Tbsp sugar
1 tsp cinnamon

Mix shortening, sugar & eggs thoroughly. Mix flour, cream of tartar, soda & salt. Add to shortening mixture. Shape dough in 1" balls. Roll in mixture of 2 Tbsp sugar & cinnamon. Place 2" apart on un-greased baking sheet. Bake at 400 for 8-10 minutes.  Makes 5 dozen cookies.

Cheddar Garlic Oven Fried Chicken Breast

1/3 cup butter, melted
2 tablespoons minced garlic (can use more or less)
2 teaspoons garlic powder, divided (garlic lovers can use more)
1/2 teaspoon seasoning salt (or can use white salt)
3/4 cup seasoned dry bread crumb (seasoned or plain)
1/2 cup finely grated cheddar cheese
1/4 cup freshly grated parmesan cheese
1/2 teaspoon ground black pepper (or to taste)
4 boneless skinless chicken breasts
shredded cheddar cheese (optional and use any amount desired, or can use shredded mozzarella cheese)
Directions:

1
Preheat oven to 350°F.
2
Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
3
In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
4
In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
5
Dip chicken in butter mixture; then in crumb mixture.
6
Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
7
Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.


Read more: <a href="http://www.food.com/recipe/kittencals-moist-cheddar-garlic-oven-fried-chicken-breast-82102?oc=linkback">http://www.food.com/recipe/kittencals-moist-cheddar-garlic-oven-fried-chicken-breast-82102?oc=linkback</a>

Sweet Bacon-Wrapped Venison Tenderloin

2 lbs venison tenderloin
1/2 lb bacon
3 c brown sugar
2 c soy sauce

Place tenderloins into a ziploc bag. Add brown sugar and soy sauce together and squeeze to mix in bag. Place in refrigerator to marinate for at least 3 hours or overnight.

Wrap strips of bacon around the tenderloin and place in baking dish. Bake at 350 for 30-40 minutes.

Ruth's Honey Whole Wheat Bread Recipe

1 1/8 c warm water (110°)
3 Tbsp honey
1/3 tsp salt
1 1/2 c whole wheat flour
1 1/2 c bread flour
2 Tbsp oil
1 1/2 tsp dry yeast

Place into bread maker and bake on light setting.

Queso Blanco Dip

http://www.feastie.com/recipe/pennies-platter/queso-blanco-dip-white-cheese-dip-second-and-final-attempt

Crash Hot Potatoes

https://www.thepioneerwoman.com/food-cooking/recipes/a10944/crash-hot-potatoes/

Oatmeal Raisin Cookies

1/2 cup (1 stick, 4 ounces, or 115 grams) butter, softened

2/3 cup (125 grams) light brown sugar, packed

1 large egg

1/2 teaspoon vanilla extract

3/4 cup (95 grams) all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon table salt (I often use a half teaspoon, but I like more salt in my baked goods)

1 1/2 cups (120 grams) rolled oats

3/4 cup (120 grams) raisins

1/2 cup walnuts (65 grams), chopped (optional)

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick. Either way, heat oven to 350°F (175°C) before you scoop the cookies, so that it’s fully heated when you’re ready to put them in.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

http://smittenkitchen.com/blog/2009/02/thick-chewy-oatmeal-raisin-cookies/

Baked Garlic Parmesn Chicken

Baked Garlic Parmesan Chicken

Rated: Submitted By: KAREN Photo By: CC♥'s2bake Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 45 Minutes Servings: 6

"Chicken breasts are breaded with flavorful crumbs, herbs, and Parmesan cheese, then baked for the easiest, quickest chicken dish ever. Serve with a salad and pasta or rice for a scrumptious dinner."

INGREDIENTS:

2 tablespoons olive oil 1 clove garlic, minced 1 cup dry bread crumbs 2/3 cup grated Parmesan cheese

1 teaspoon dried basil leaves 1/4 teaspoon ground black pepper 6 skinless, boneless chicken breast halves

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2.	In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
3.	Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

http://allrecipes.com/Recipe/Baked-Garlic-Parmesan-Chicken

Texas Green Beans

2 16 oz cans green beans, drained

2 c broth
1 Tbsp sugar
1/2 tsp pepper
1/2 tsp salt
5 strips uncooked bacon, diced
1/2 medium onion, diced

Cook diced bacon until just starting to get crispy. Add onions and cook til tender.  Add green beans, broth and dry ingredients. Bring to a boil then lower temperature to simmer.  Simmer a little longer for better  flavor.

Oatmeal Topping

2 c oatmeal
3/4 c brown sugar
1/2 c margarine, melted

Mix together. Spread out on baking sheet. Bake at 350 for 10 minutes or until browned.

Creamed Chicken over Rice

A most delicious way to use up leftover chicken.

1 Tbsp margarine, melted
1 Tbsp flour
1 c milk
2 c chicken, cooked

Stir flour in margarine until smooth. Add milk. Stir. Microwave on high for 2 minutes then stir sauce. Continue microwaving until sauce is desired thickness.  Cut up chicken into smaller pieces. Add to sauce. Serve over rice.

Chimichangas

taco meat (see below)
soft tortilla shells
toothpicks
assorted topping options

• shredded lettuce
• shredded cheddar cheese
• diced tomatoes
• refried beans
• sour cream
• chopped olives
• salsa
• etc.

Taco Meat - May use hamburger, shredded beef, pork or chicken. Use desired seasonings on meat (taco spices, tomato sauce, etc.)

Warm tortilla shells (to make them flexible) by placing a wet paper towel in the tortilla shell bag and microwave for 30 seconds. Place tortilla shell on flat surface. Spoon meat onto center of tortilla shell. Fold both side edges in towards the center. Fold up the bottom edge and roll until wrapped. Seal with a toothpick.

Fry chimichanga, until crispy brown, in about an inch of hot oil. Remove toothpick. Serve with desired toppings.

 

Easy Hummus

1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
1 teaspoons ground cumin

1 Tbsp olive oil

(Optional: add 1Tbsp salsa)

Combine ingredients in a blender until desired consistency. Add reserved bean liquid if mix is too thick.  Serve with tortilla chips or wheat thins. 

Korean Beef

1 onion
2 Tbsp oil
1 lb hamburger
1/4 c brown sugar
1/4 c soy sauce
1/4 ginger
1 tsp chopped garlic

Brown onions in oil until translucent. Place onions on plate temporarily.  Brown hamburger.  Drain. Add onions, brown sugar, soy sauce, ginger and garlic. Simmer for a few minutes to allow flavors to combine.  Serve on top of rice.

Optional:  Add 1/2 tsp crushed red pepper

PB Brownie Bites

1 box brownie mix
chocolate chips
peanut butter

Grease mini-muffin cups. Prepare brownie mix as directed. Spoon batter into muffin cups.  Bake until top is set and inserted toothpick comes out slightly wet. Tap centers with back of a teaspoon to make a hole.  Place 1/2 tsp of peanut butter into hole.  Top with chocolate chips.  Cool.

Optional:  use a mixture of peanut butter and chocolate chips

Mongolian Beef

3 tsp cornstarch
1/4 c soy sauce
2 Tbsp peanut butter

1 lb beef (thinly sliced)

3 Tbsp oil
1/2 tsp ginger
1 Tbsp garlic, chopped
1/4 c soy sauce
1/2 c water
3/4 c brown sugar

30 min ahead: Mix 1/4 c soy sauce, peanut butter and cornstarch in a container. Add sliced beef. Let sit (not refrigerated) for 30-60 minutes.

Saute ginger, garlic and beef in oil til beef is browned.  Add 1/4 c soy sauce, water and brown sugar. Let simmer until sauce thickens.

Serve over rice (very tasty with broccoli florets between rice and meat!)