Nova Scotia Oatmeal Cookies

This is a great recipe my grandmother and my mother always made for us growing up. It continues to be a popular recipe in our family. My son requested I make these cookies for a holiday party at his school. They were a hit, as the kids gobbled each and every one of them up. After school my son had his friends over and they were raving about how good they were. Of course, they began gobbling up the home batch I had made. It reminded me of when I was little, these cookies would always just disappear when my mom or grandmother would make them. They are the best. This recipe is a delicious combination of a classic oatmeal cookie and your basic granola bar. I just love the brown sugar with the hint of salt together. They are my absolute favorite as they take me back to my childhood.

Ingredients:

• 1/2 cup {1 stick} butter, cut into five squares
• 1 cup brown sugar
• 1/2 tsp salt
• 1 tsp vanilla
• 2 1/4 cups quick oats

1. Preheat oven to 350 degrees.
   
2. In a large saucepan over medium heat, melt butter. Add sugar, salt and vanilla. Mix together. Stir in oats until well blended.
   
3. Press mixture into ungreased brownie pan {so it is even and flat across pan}.
4. Bake in pre-heated oven for 8 to 10 minutes or until mixture bubbles and turns a light golden brown.
   
5. Remove from oven and let cool for a few minutes. Cut into squares while still slightly warm.

Enjoy!

Breaded Sea Scallops with Lemon

One of my husbands favorite dishes is sea scallops {and I love cooking them because they are so quick and easy to prepare}. I adapted this recipe from Taste of Home's holiday recipe mag, changing it up a smidge. It turned out perfect, as I loved the scallops rolled in the bread crumbs with the lemon juice. I served these scallops over a bed of cooked spinach, I also drizzled with lemon juice as well. It was absolutely perfect.

Ingredients:

• 1 lb sea scallops, rinsed
  
• 1/2 cup italian bread crumbs
• 1/2 tsp kosher salt
• 1/4 tsp garlic powder
• 1/4 tsp pepper
• 2 Tbsp butter
• 2 Tbsp lemon juice
• 1/4 cup chicken broth
• 2 cups uncooked spinach, if desired
  

1. In a large ziploc bag, combine italian bread crumbs, kosher salt, garlic powder and pepper. Add scallops and shake well to saturate each scallop.
2. In a large skillet over medium-high heat, melt butter until bubbling. Add scallops and brown scallops, cooking on each side for 2 minutes on each side, or until opaque. Remove scallops from pan, keeping scallops warm {I make a foil tent}.
   
3. Add lemon juice and chicken broth to pan until warmed {if adding spinach, combine the spinach with lemon juice mixture and saute until soft. Serve scallops on top of a bed of spinach}.
   
4. Drizzle lemon juice mixture over sea scallops and serve immediately.

Enjoy!

Crock Pot Chicken and Yam Curry

I love this Crock Pot Monday dish. It is so tasty and so easy to prepare. I literally chopped and threw everything in my Crock Pot within 15 minutes this morning, as I knew my day would not allow for me to have any extra time to prepare for dinner on this crazy Monday. It was a great day, I have to say. I met with my mother-in-law this morning and we shopped into the afternoon, getting most of our Christmas shopping done together. Hallelujah. This has been an annual tradition for us the past few years and it is wonderful. After the shopping madness, it was off to water polo, ballet class and then basketball. It's a series of sports activities from 4:15 to 9 pm. This is our busiest day as far as after school curriculars go, as all three of my children have scheduled activities overlapping eachother at the same time. It's crazy, but I wouldn't have it any other way. This is why Crock Pot Mondays are in effect and have become my saving grace.

Ingredients:

• 1 1/2 lbs boneless chicken thighs, rinsed
• 2 medium yams, peeled and cubed
  
• 1 {15 oz} can garbanzo beans
• 1 {14.5 oz} can diced tomatoes
• 1 {14 oz} can chicken broth
  
• 1 cup frozen peas
• 2 tsp olive oil
• 2 tsp minced garlic
  
• 1 1/2 tsp minced ginger
• 1 Tbsp lemon juice
• 2 tsp curry powder
• 1 tsp ground turmeric
• 1 tsp kosher salt
• 1/2 tsp black pepper
  
• 1/4 tsp ground red pepper {cayenne}
• 2 to 3 cups basmati rice
• cilantro {to top}, if desired
  

1. In a small mixing bowl, mix together the curry powder, turmeric, salt, pepper and red pepper. Set aside.
2. In a 5 quart or larger Crock Pot, combine the chicken, yams, garbanzo beans, tomatoes, chicken broth, peas, olive oil, garlic, ginger and lemon juice. Stir to mix well. Add curry powder spice mixture to Crock Pot, stirring to blend well with chicken mixture.
   
3. Cover and cook on Low for 6 to 8 hours, or until yams are soft.
   
4. Prepare rice as indicated on package at least 20 minutes prior to serving.
5. To serve, spoon chicken curry over a bed of basmati rice. Top with cilantro, if desired.

Enjoy!

Shredded Chicken and Black Bean Nachos

Hooray for Game Day Sunday. After a full, fun-filled weekend of visiting Santa, decorating for Christmas, visiting family, birthday parties, grocery shopping and T-ball, the last thing I wanted to do was spend a good amount of time in the kitchen cooking and cleaning. I wanted to sit down and relax. So, when my hubby asked me what was on the menu for game day, I couldn't have been more excited to make an enormous pan of nachos and call it dinner. These game-day nachos turned out perfect and I couldn't have been happier that dinner was a one-pan mess that made for a quick and easy cleanup.

Ingredients:

• pre-cooked rotisserie chicken, shredded
• 1 {14.5 oz} can black beans, drained and rinsed
• 1 {8 oz} bag shredded mexican cheese, {1/4 to 1/2 bag}
• sliced jalapenos, {jarred or canned}
  
• salsa
• sour cream
• guacamole

1. Preheat oven to 375 degrees.
2. On a large baking sheet, spread tortilla chips evenly across pan. Sprinkle shredded chicken, black beans, shredded cheese, and jalapenos evenly atop tortilla chips.
   
3. Place pan in oven and bake for 5 to 7 minutes, or until cheese begins to melt and chicken is warmed.
   
4. Carefully remove from oven and top with salsa, sour cream and guacamole. Serve immediately.
   

Enjoy!

Hearty Steak Chili

Love my Crock Pot Mondays. I could not get through this crazy day as smoothly without my lovely Crock Pot. It has been chilly outside, so I decided to make a hearty chili for dinner. This recipe was adapted from a cookbook I received for Christmas last year. I changed it up slightly, but I think this is a great recipe I will make again and again. My kids loved it, as my son decided he wanted it again for lunch tomorrow. I topped this chili with green onions, avocado, shredded cheese and my corn bread souffle. It was a perfect one pot meal and cleanup was a cinch.

Ingredients:

• 1 1/2 to 2 lbs sirloin or chuck steak, cut into bite size pieces
• 1 {28 oz} can diced tomatoes, undrained
• 1 {28 oz} can tomato sauce
• 2 {15 oz} cans black beans, drained and rinsed
• 1 {4 oz} can diced green chilies
• 1 {6 oz} can tomato paste
• 1 medium yellow onion, peeled and chopped
• 4 tsp chili powder
• 1 tsp dried oregano
• 1 tsp cayenne pepper
• 1 tsp kosher salt

Topping ideas: chopped green onions, avocado slices, shredded mexican blend cheese, sour cream and/or corn bread {when making corn bread, I always add a can of creamed corn to mixture to add moisture and flavor}.

1. Combine all ingredients in a 5-quart {or larger} Crock Pot. Stir together. Cover and cook on Low for 6 to 8 hours, or until onions are tender.
2. Top with toppings of your liking.

Enjoy!

Crock Pot Shredded Pork Asian Tacos

These tacos are the best! This pork has so much flavor and is incredibly tender. With the cabbage, cheese and cilantro, it is simply mouthwatering. I served these tacos with rice and black beans and we couldn't get enough of them. I will definitely be making these again very, very soon.

Ingredients:

• 3 lbs pork shoulder roast, bone-in or boneless {I use bone-in}, rinsed
  
• 1/2 cup teriyaki sauce
  
• 1/2 cup stir fry sauce
  
• 1/4 cup hoison sauce
  
• 1/4 cup beef broth
• 1 Tbsp sesame oil
  
• 1 Tbsp chinese five spice powder
  
• 1/2 to 1 tsp kosher salt {I use 1 full tsp}
• 1/2 tsp pepper
  
• 1 bag cole slaw mix {or} thinly shredded green and purple cabbage
  
• white shredded cheese
  
• fresh cilantro, rinsed
  
• 12 flour tortillas, fajita size

1. Place pork roast in 4 to 5 quart Crock Pot.
   
2. In a medium bowl, mix together teriyaki sauce, stir fry sauce, hoisin sauce, beef broth, sesame oil, chinese five-spice, salt and pepper. Pour teriyaki mixture over pork roast in Crock Pot. Cover and cook on Low for 8 to 10 hours.
3. Shred pork with fork {it should just fall apart}. Remove bone {if bone-in}.
   
4. Warm tortillas. Top tortillas with pork, then shredded cheese, cabbage from cole slaw mix and top with cilantro sprigs. Fold or roll up.
   

Enjoy!

Thin Chocolate Chip Cookies

Love, love, love these chocolate chip cookies. They are thin, slightly crispy and moist, just like we like them. I adapted this recipe from Better Homes and Gardens, although, the original recipe calls for 2 cups of chocolate chips and I think 1 cup is just enough. You decide. I think this recipe is just perfect {and my kids do as well}. The only problem I have with these cookies is they seem to vanish quicker than I can make them.

Ingredients:

• 2 sticks butter, softened
• 3/4 cup packed brown sugar
  
• 3/4 cup granulated white sugar
• 1/2 tsp baking soda
  
• 1 tsp vanilla
• 1 egg
• 2 cups flour
• 1 cup semi-sweet chocolate chips

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, beat butter on medium-high speed for 30 seconds. Mix in brown sugar, white sugar, and baking soda. Beat until mixed well, scraping the sides of bowl down occasionally.
   
3. Beat in the egg and vanilla until combined. Combine the flour slowly and beat until mixed. Use a spoon to stir any remaining unmixed flour.
   
4. Stir in chocolate chips and mix well.
   
5. Scoop the dough using an ice cream or cookie scooper {or tsp}. Drop dough balls 2 inches apart onto ungreased cookie sheet. Bake for 9 to 11 minutes {I bake for 10}, or until edges are lightly browned. Remove from oven.
   
6. Using a spatula, lightly press down on each cookie to flatten. Transfer cookies to a wire rack or parchment paper to cool.
   

Enjoy!

Pear, Gorgonzola and Honey Crostini

Let me just say....these crostini's are heavenly. So simple and such a perfect combination of flavors. These crostini's hardly made it out of the oven, as they were gone in a matter of minutes. Anything with gorgonzola cheese is a treat for me. I love this as an appetizer, snack or dessert. It is the perfect sweet-meets-salty crisp. And, your tastebuds will thank you. Mine did.

Ingredients:

• 1/2 of a french baguette, sliced into 1/4 inch slices
• olive oil
  
• 1 pear, thinly sliced
• gorgonzola cheese, thinly sliced into 1 and a 1/2 inch rectangular slices
• honey

1. Preheat oven to 400 degrees.
   
2. Place baguette slices on baking sheet. Drizzle each slice with olive oil on both sides. Toast in oven for 2 minutes.
   
3. Carefully remove from oven. Layer each crostini with 1 pear slice and 1 gorgonzola cheese slice. Toast for another 2 to 3 minutes, or until cheese starts to melt.
   
4. Remove from oven and drizzle each crostini with honey. Serve immediately.

Enjoy!

Cream Cheese Shortbread with Pecans

I was craving shortbread but wanted to try a recipe that was a little different from the norm. I was pleasantly surprised to find this recipe that I had ripped out from one of my magazine subscriptions {I wish I knew which one it was}. I changed it up by adding pecans, rather walnuts, which the original recipe had called for. I thought these little shortbread balls turned out fabulous. They were subtle enough in sweetness to not be overwhelming and, with the cream cheese and pecans, it gave these cookies the perfect shortbread twist I was looking for.

Ingredients:

• 2 cups all-purpose flour
• 4 ounces cream cheese, at room temperature
• 1 tsp kosher salt
• 3/4 cup butter, softened
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 cup pecans, chopped
• parchment paper
  

1. In a mixing bowl, whisk together flour and salt. Add pecans and stir. Set aside.
2. Preheat oven to 350 degrees.
   
3. In the bowl of an electric mixer {using paddle attachment}, beat together butter, cream cheese, sugar and vanilla on medium speed. Beat for 2 to 3 minutes, or until fluffy. Scrape down sides of bowl as needed.
4. Reduce mixing speed to low and add flour mixture. Mix for 30 seconds. Remove bowl from mixer and use a fork or rubber spatula to finish mixing the dough until blended.
5. Line a baking sheet with parchment paper. Roll 1 1/2 tablespoon dough balls; spacing them 1 inch apart. Gently flatten each dough ball by lightly pressing the top of each cookie.
   
6. Place in preheated oven and bake for 14 to 16 minutes, rotating baking sheet halfway through.
   
7. Transfer to a wire rack to cool.

Enjoy!

Chicken Vegetable Stew and Dumplings

This is my favorite chicken and dumplings soup recipe. My Mom has been making this recipe for our family for as long as I can remember. It was always one of my favorite soups that she would make growing up. This was one of the first soup recipes I made sure to learn when I moved out on my own. I have been making this for many years now and it always turns out perfect every time I make it. It's one special little bowl of goodness. Thanks Mom, I love you.

Ingredients:

• 2 {lbs} boneless and skinless chicken thighs
• 4 cups chicken or vegetable broth
  
• 3 stalks celery, chopped
• 3 medium carrots, peeled and chopped
• 2 medium yellow onions, chopped
• 1 Tbsp kosher salt
• 1 1/2 tsp dried thyme
• 1/4 tsp pepper
• 1 cup cold water
• 1/2 cup flour
• 1 {12 oz} pkg frozen peas {1/2 package only}
• 1 {13.5 oz} can mushrooms {stems & pieces, undrained}

For The Dumplings:

• 1 1/2 cup flour
• 1 Tbsp baking powder
• 3/4 tsp salt
• 1/4 tsp dried thyme
• 3/4 cup sour cream
• 3/4 cup milk
• 2 Tbsp vegetable oil

1. In a large dutch oven or pot, add chicken thighs, broth, celery, carrots, onions, salt, thyme and pepper. Stir and bring to a boil. Reduce heat and cover. Simmer for 45 minutes {or more}, until vegetables are tender and chicken is cooked through.
2. In a medium mixing bowl, blend 1 cup water and flour. Stir into pot and blend with chicken mixture.
   
3. Stir in {1/2 bag} frozen peas and undrained mushrooms. Cook, stirring gently until thickened. Cover and cook for another 10 minutes.
   
4. While cooking, make the dumplings. In a medium bowl, stir together flour, baking powder, salt and thyme. Blend well. In another medium bowl, mix sour cream, milk and oil. Add the sour cream mixture to the dry ingredients. Stir well, until all the dry ingredients are moistened.
   
5. Drop the dumpling dough by tablespoon {or ice cream scooper} on top of stew to make mounds. Cover and simmer for 15 minutes. DO NOT LIFT LID during 15 minute cook time.
   
6. Serve. Sprinkle with parsley, if desired.
   

Enjoy!