Raisin Oatmeal Cookies

We have the best neighbors. When Jon and I moved into the neighborhood we were showered with gifts. We later found out the the neighbors surrounding us are the original owners of their homes...19 years folks! The retired couple next to us is fabulous. The gentlemen happens to love Raisin Oatmeal Cookies. He is my inspiration for this fabulous find.

Raisin Oatmeal Cookies

ingredients:

1 cup of butter, softened

1 cup of sugar

1 cup of brown sugar, packed

2 eggs

1 teaspoon of vanilla extract

2 cups of flour

1 teaspoon of baking soda

1 teaspoon of salt

1 1/2 teaspoons of ground cinnamon

3 cups of quick cook oats

1 cup of raisins

 

directions:

Cream together the butter and sugars. Next, mix in one egg at a time. Add the vanilla.

 

 

In a separate bowl mix together flour, baking soda, salt and cinnamon.

 

Add the flour mixture to the creamed mixture. Once blended stir in the oats and the raisins. Cover and chill for one hour.

 

 

Preheat oven to 375F. Lay a sheet of parchment paper on a cookie sheet (easy clean-up). Roll dough into walnut size balls and space 2 inches apart. Cook cookies for 10 minutes and allow to cool.

 

* You can also omit raisins altogether or add a cup of walnuts or if you life both walnuts and raisins add a half cup of each. This recipe is very versatile and easy.

 

 

Check out the original recipe at Allrecipes.

Betty Crocker Lemon Bars

I had to call my mom for backup on this one. When I originally wrote the recipe I did it shorthand so I wouldn't have to write so much. The only problem is now I don't understand half of it, but after a simple phone call we are back in business.

Betty Crocker Lemon Bars (twist)

 

1 egg

1/3 cup butter

1 package of lemon cake mix

2 eggs

1/2 teaspoon of baking powder

1 cup of granulated sugar

1/4 teaspoon of salt

1 tsp of grated lemon peel

1/2 cup of lemon juice

* and of course a little bit of love :)

 

 

Heat oven to 350f. Mix together 1 egg, butter and lemon cake mix until crumbly. Pour half into an ungreased 9x13 pan. Lightly pat down and put into the oven for 15-20 minutes or until lightly browned. Reserve the other half for later :)

 

Beat together 2 eggs, sugar, baking powder, salt, lemon peel and juice until fluffy. Once the first mixture is done cooking remove from the oven and pour the wet batter into the pan. Then, top with the crumble mixture we reserved in the beginning. Now place back into the oven and allow to cook for 15-20 minutes.

 

Once done sift with powdered sugar and cut into cubes. These will be very soft and chewy. These are from the kitchen of my mom, Lacy McBride who got the recipe from her mom, Elain Gibbins.

A Cookie a Day Keeps the Sweet Tooth at Bay

Stay faithful yee warriors of wee ones! I had to keep reminding myself of this daily during the month of November. Poor baby girl is teething once again and her sleep is very disrupted which means Momma Bear's (yes, Megan and Ashley I did say it this time) sleep is very disrupted. I feel like I've been transported back into college and lived the dreaded finals week over 4 times in a row.

But, I have my fingers crossed that things are getting better. I'm encouraged to be here again with you and find refuge in sharing the things in life that make me tick like good food, crafty projects, great people and Jesus.

The theme for this week, " A cookie a day keeps the sweet tooth at bay" or at least some of us would like to think so :) This week I will be drummin' up some of my families Christmas favorites. Fond memories flood my senses when I smell any one of these tasty treats brewin'. For kicks I threw in one wild card, a recipe I received from a dear friend in college. Her mom was a fabulous baker and she definitely passed down the talent to her sweet daughter.

Betty Crocker Lemon Bars
Santa Thumbprints
Peanut Butter Balls
Bre's Chocolate Chip Cookies

Stick with me. This week will be fabulous as we get ready for the holiday season and I share a treat a day from my families kitchen a bestow it upon yours.