Cinnamon Chip Cookies

{This was posted late on Friday, so I'm reposting...}


PSSSSTT!!  I'm guest posting (my very first time!) at Mandy's Recipe Box this Saturday, May 14th.  I'd be honored if you'd stop by....

I tried this recipe recently for the first time and fell in love with these delicious treats.

I don't remember ever making cookies that baked this thick and still tasted wonderful, and not dry.

I found the recipe at Frugal Antics of a Harried Homemaker and followed the directions to a tee.

And I'm sooo glad I did - in my opinion, these are the perfect cookie.
They're thick & crispy on the outside...soft in the center.

With a wonderful cinnamon flavor...

MMMMM!!!

CINNAMON CHIP COOKIES

1 cup softened butter
1 cup sugar
1 cup brown sugar
2 eggs
2 cups ground oatmeal (place in blender until pulverized)
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 tsp. vanilla
2 cups flour
1 bag of cinnamon chips (found in choco chip aisle...sometimes only seasonally)
1/2 c. sugar
1 Tb. cinnamon

Preheat oven to 375. In large bowl, cream butter and sugars. Add eggs and vanilla. Combine the dry ingredients and stir in until blended.  Add the cinnamon chips.  In a shallow bowl, combine the 1/2 c. sugar and 1 Tb. cinnamon. Drop tablespoonsful of dough (use small scoop if desired or just roll into balls) and roll in sugar/cinnamon mixture.  (I think they'd be plenty tasty omitting this step). Place on ungreased cookie sheet and bake 10 minutes.  Let rest 1 minute before removing to rack to cool.

Yield: about 5 dozen nice-sized cookies

Linked to Totally Tasty Tuesday
              Sweets for a Saturday
                  Recipe of the Week

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Just in case you haven't seen this new page yet, please check it out.  I am on an adventure of a lifetime - with 4 other new blogging foodies (& sweeties too!) and would love for you to 'like' us.

More info to follow soon....we 'launch' on May 30th.

http://www.facebook.com/pages/Country-Cooks-Across-America/153335841399663

Mini Brownie Treats & Chocolate-Peanut Butter Cup Cookies

Welcome to Bake Sale Week here at the Better Baker!!

This is what my counter looked like when I was preparing for our last bake sale!

I'm on a Relay for Life team again this year, "The Baker's Dozen" in honor of our precious 5-yr old grandson Caden, and we are having a bake/garage sale this weekend to raise funds to help fight cancer. (leukemia in Caden's case)

Our precious little redheaded guy

(He's been bald twice during his treatments, so that hair is our delight! My hubby is a redhead too, and Caden looks so much like Papa!)

So I thought I would share pictures and recipes for some of the treats I've been making.

These are both great kid-friendly recipes to make any time of the year!

How much easier could it get?  Only TWO ingredients? 

BOTH recipes!!

These make nice treats for school lunches.

I'm sposin' they could be called a candy as well as a cookie...


MINI BROWNIE TREATS 
(on left side of picture above)

1 package (9" X 13" pan size) fudge brownie mix
48 striped chocolate kisses, unwrapped

 Preheat oven to 350. Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups 2/3 full. Bake 18 - 21 minutes or until a toothpick comes out clean. Cool about 30 seconds, then top each with a chocolate kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 4 dozen yummy little treats


CHOCOLATE-PEANUT BUTTER CUP COOKIES

1 (15 ozs) roll refrigerated ready-to-slice peanut butter cookie dough
(Chocolate chip is great too!)
48 miniature peanut butter cup candies

Preheat oven to 350. Slice cookie dough into 3/4-inch slices.  Cut each slice into quarters.  Place each quarter into ungreased mini muffin pans.  Bake 8 - 10 minutes (dough will rise during baking). Remove from oven and immediately press an unwrapped peanut butter cup gently and evenly into cookie (right side up).  Cool before removing from pan.  Refrigerate until firm.  Yield: 4 dozen cookies.

Stay tuned for more sweet treats later in the week!  

Linked to Totally Tasty Tuesday

           Sweet Indulgences Sunday

Recipe of the Week

Easy Microwave Cauliflower and Cheese

Did you see my blog post from yesterday? 

If so, did you wonder "What was that orange stuff?" on the plate with the quesadillas?

I'm here to tell you today....

I don't eat enough vegetables, but...

I'm Crazy for Cauliflower, especially with Cheese.

I don't enjoy cleaning it...raw...cutting off the dark parts...breaking/cutting  it into pieces - and having it fly all over the place!

Nevertheless, I know it's good for me.

But give me a head of cauliflower and most likely this will be the way I want to fix it.

It's so easy and delicious!

Add a little water to the baking dish - cover with plastic wrap (or waxed paper) and zap until tender....then top with a mayo/onion/mustard combo...and cheese....

YUUUUUMM!!!

This is how I cut it into servings...

Just dish it up into servings - one big piece at a time.

I've had this recipe for many years and can't begin to remember where I got it, but do hope you'll give it a try.

MICROWAVE CAULIFLOWER & CHEESE

1 med. head of cauliflower
2 Tb. water
3/4 c. mayonnaise
1 Tb. onions, finely chopped
1 tsp. brown mustard
1/2 - 1 c. shredded cheddar cheese

Clean and core cauliflower.  Leave whole; place in 1-1/2 qt. microwavable casserole dish with water; cover with plastic wrap (or waxed paper if you avoid using plastic in the M/W). Cook at full power for about 10 - 12 minutes, until tender-crisp. (Be careful when removing plastic wrap so the steam doesn't burn you),
In small bowl, combine mayonnaise, onions, and mustard. Spoon mixture over top of cauliflower; sprinkle with cheese; cook full power for 1-1/2 - 2 minutes; uncovered.  Let stand 2 minutes before serving.

{Be sure to check in between cooking times, because of difference in microwaves}

Yield: 4 - 5 servings

What a great way to dress up our friend the cauliflower!! 

​

Linked to Gooseberry Patch Roundup - Cheese
Weekend Potluck

Happy Cinco de Mayo! Chicken Quesadillas

I don't always celebrate this special holiday, but I'm always ready to

celebrate my favorite ethnic food - Mexican!  OLE!

I did take a couple of years of Spanish in high school.

You know how easily we lose things when we don't use them, right?...so I really don't remember much.

But I don't have to speak Spanish in order to enjoy eating it, right?

Hubby and I enjoy Chicken Quesadillas often and anytime I share this recipe, it seems it becomes a favorite for others as well.

OK - so here's another cream cheese recipe!

If you haven't figured it out already, cream cheese is my favorite product...so put that in my favorite ethnic food and I'm ready for a party...and probably a siesta after that.  *-*

If you don't care for cream cheese, I feel sorry for you...

I just can't help myself.  I loooove the creaminess and taste!

I use it in sooo many recipes.

This is definitely a very favorite dish!

Since I first tried this amazingly simple recipe, I've not looked back, and we just keep enjoying them every time I make them.

There aren't very many repeated dishes in my kitchen, but this is definitely one that is.

These are really very easy to put together...

I mix - by hand - equal parts of cream cheese and salsa.

After I cook the chicken and dice it, I add the chicken to the cc/salsa mixture, then place the ingredients inside a tortilla (we like whole wheat), add grated cheese and onions and some black beans if you want...

then use my foreman grill to cook them quickly.

OH YUM!!!  Or should I say...MUY BIEN!! 

Here's a basic recipe to try...add more cream cheese or salsa to your liking.

Quick & Easy CHICKEN QUESADILLAS

(From The Better Baker)

1 8 ozs. pkg. cream cheese, softened

3/4 - 1 c. salsa

3 c. cooked chicken, chopped

1 - 2 c. (mexican) shredded cheese (I used 2%)

1/2 med. onion, chopped

soft flour tortillas

black beans, sliced black olives, optional

Mix cream cheese and salsa until blended. Stir in chicken by hand.  To prepare quesadillas, spread chicken mixture over half of the tortilla, sprinkling with cheese and onion. Fold tortilla in half; heat until cheese is melted; serve with sour cream, if desired, and enjoy. Sprinkle beans or olives over cheese before heating.

I do love to use my foreman grill for ease in this recipe, but the tortillas can also be heated on both sides in a skillet.

Thought I'd also share this link for ideas for easy cheese & veggie quesadillas...

vegetarian quesadillas

Linked to Ingredient Spotlight
Gooseberry Patch Recipe Roundup