Grandma Stories» Grandma’s Kitchen

No Bake Chocolate Oatmeal Peanut Butter Cookies Recipe

Grandma — Fri, 19 Nov 2010 01:58:22 +0000

The No Bake Chocolate, Oatmeal, Peanut Butter Cookies is a family favorite throughout the year, but these delicious cookies are especially requested around the Thanksgiving and Christmas holidays and I’m happy to oblige.

I’ve been known to make these cookies and ship them overnight to family and friends living out of state, or make them and give a batch or two to friends as a “just because” gift. I’ve recently heard that some people refer to these cookies as “Reindeer Turds” and I can understand why, based on how they cookies look when they’re done setting up, but if you like chocolate, oatmeal and peanut butter, you will love these cookies.

My Pecan Pie Muffins are made every year during the holiday season at the request of family, as are my Pecan Sandies cookies baked and rolled in powdered sugar. If you haven’t yet made these easy no bake cookies that have been popular for many years, I would highly recommend spending the few minutes of preparation time and give them a try. These chocolate oatmeal peanut butter cookies require no baking in the oven at all, as all the “baking” is done on the stove top and only take a few minutes to prepare.

No Bake Chocolate Oatmeal Peanut Butter Cookies

Measure out the ingredients for this cookie recipe ahead of time because you’ll need each item listed pretty quickly and you don’t want to burn the mixture as it cooks on the stove.

3 1/2 cups dry quick-cooking oatmeal

1/2 cup peanut butter (creamy, crunchy or extra crunchy)

2 teaspoons vanilla

1 stick butter (8 tablespoons), cut into pieces

2 cups sugar (white granulated)

1/2 cup milk

4 tablespoons cocoa

How to Make No Bake Chocolate Oatmeal Peanut Butter Cookies

Place the butter, sugar, milk and cocoa in a large saucepan, gently mix together. Turn the heat on high and bring cookie mixture to a full, rolling boil. Let the mixture boil for exactly 1 minute uncovered, no more and no less than a minute. Remove from heat and add vanilla, oatmeal and peanut butter. Use a large wooden spoon to quickly stir the ingredients together completely and thoroughly.

Using two spoons or a small ice cream scoop, drop the hot cookie mixture by tablespoons on wax paper. Allow the cookies to cool until set, approximately 30 minutes.

We usually double the recipe for a larger batch of these delicious cookies to last longer than a day. I’ve noticed some people suggest making individual cookie batches and repeat the stove cooking process for each additional batch desired because the cookie dough can become rather difficult to mix once the oatmeal, peanut butter and vanilla have been added. That hasn’t been a problem for me, so you’ll have to decide for yourself if separating batches is really necessary or not.

These no bake cookies ship well overnight boxed up in an airtight container. I also like to include a index card with the recipe for the recipient to enjoy making them on their own and share with loved ones. I haven’t tried it yet myself, but I bet this cookie recipe would do very well as a Christmas “jar” mixture gift, where dry ingredients are layered in a mason jar and the jar lid is decorated with Christmas ribbon and a recipe card attached. Enjoy!

Similar Posts:

Green Bean Casserole Recipes – Classic Green Bean Casserole

Grandma — Sun, 04 Apr 2010 18:25:52 +0000

Easter Sunday dinner meal recipes often includes green bean casserole, deviled eggs, sweet potato casserole, amongst other Easter holiday meal ideas. Our family has always enjoyed the Classic Green Bean Casserole by French’s, but there are many varieties of recipes for green bean casserole in cookbooks, recipe cards passed around family members and your favorite cookbooks.

Today, on Easter Sunday, I’m sharing two green bean casserole recipes that are sure to meet your family’s approval at the dinner table. We usually double the recipe to make sure everyone is able to enjoy this favorite recipe.

Classic Green Bean Casserole and French’s Green Bean Casserole, with ingredients and complete directions are included. Happy Easter!

French’s Classic Green Bean Casserole

Ingredients:

1 (10 3/4 oz.) can CAMPBELL’S Cream of Mushroom Soup

3/4 cup milk

1/8 tsp. black pepper

2 (9 oz. each) pkgs. frozen cut green beans, thawed

1 1/3 cups FRENCH’SÂ® Original or Cheddar French Fried Onions

Directions:

MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.

BAKE at 350Â°F for 30 min. or until hot.

STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

Classic Green Bean Casserole by Campbell’s

1 can (10 3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup

1/2 cup milk

1 teaspoon soy sauce

Dash ground black pepper

4 cups cooked cut green beans

1 1/3 cups French’sÂ® French Fried Onions

Directions:
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

Bake at 350Â°F. for 25 minutes or until the bean mixture is hot and bubbling.Â Stir the bean mixture.Â Sprinkle with the remaining onions.

Bake for 5 minutes or until the onions are golden brown.

For Broccoli Green Bean Casserole, substitute 4 cups cooked broccoli flowerets for the green beans.

For cheese lovers,Â stir in 1/2 cup shredded Cheddar cheese with soup. Omit the soy sauce.

Sprinkle with an additionalÂ 1/4 cup Cheddar cheese when adding the remaining onions.

Tips:
To add a festive Easter holiday touch,Â stir in 1/4 cup chopped red pepper with the soup.
To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.
For bacon lovers, addÂ 2Â slices bacon, cooked and crumbled, to the bean mixture.

For Golden Green Bean Casserole,Â substitute Campbell’s Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.

Enjoy!

Similar Posts:

Rachel Ray’s Deviled Egg Recipe – How to Make Deviled Eggs by Rachel Ray

Grandma — Sun, 04 Apr 2010 17:32:44 +0000

Learning how to make deviled eggs via deviled egg recipes in cookbooks for Easter Sunday has been made easier by Rachel Ray. Rachel Ray has posted her Deviled Eggs recipe for everyone to make and enjoy.

Hopefully you already know how to boil eggs or how to make hard-boiled eggs, but from the look of things online it appears many young people especially don’t know how to do these very simple things.

Rachel Ray’s recipe for deviled eggs is below, including ingredients and detailed directions of how to make Rachel’s scrumptious deviled eggs. Happy Easter and Enjoy!

Rachel Ray Deviled Eggs Recipe

Ingredients:

12 large eggs Ice water
6 tablespoons mayonnaise
2 teaspoons mustard
1 pinch cayenne pepper
Salt and black pepper
Paprika, for dusting

Instructions:
- In a large pot, arrange the eggs in a single layer and add enough water to cover. Bring to a boil over high heat, then cover and remove from the heat; let stand for 10 minutes. Drain, then cover the eggs with ice water. Let stand until cool to the touch.
- Peel the eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving the egg whites. Mash the yolks with the mayonnaise, mustard and cayenne; season with salt and black pepper. Spoon the yolk mixture into the egg white halves and dust with paprika. Easy!

Similar Posts:

Key Lime Bundt Cake – Oprah’s Favorite Things Recipe

Grandma — Sat, 27 Mar 2010 17:12:21 +0000

Oprah’s 2004 favorite Gourmet Florida Key Lime Bundt Cake recipe is incredibly delicious and has become a family favorite in Grandma’s kitchen. The Oprah Winfrey Show had an annual segment called Oprah’s Favorite Things, or “The O List”, as it is sometimes referred.

Typically aired during the Thanksgiving holiday season, Oprah shared with her audience a list of things she believes are great gift ideas and products, and audience members participating in the taping of the segment receive free gifts to take home from her favorite things on that year’s list.

If you like key lime pie, you will love this key lime pound cake with the cream cheese glaze. Just be sure to use Nellie & Joe’s Key Lime Juice to make this tangy, lime, gourmet cake in a bundt pan.

O, The Oprah Magazine includes a similar feature that some refer to as Oprah’s Favorite Things, but the term for that feature in the magazine is actually called “The O List”. Oprah’s magazine is one my favorite things to browse through, check out the recipes and decorating ideas, as well as the stories.

It’s no wonder why Oprah’s favorite things was the most watched episode in the history of the show, that is, until Oprah canceled her popular favorite things show in 2009.

Gourmet Florida Key Lime Bundt Cake

Key Lime Bundt cake directions and ingredients:

*Nellie & Joe’s Famous Key Lime Juice

Cake:
2 Cups extra fine sugar (C&H Baking Sugar)
Zest of three key limes, (2 if using limes) finely minced
1 Cup unsalted butter, room temperature
4 eggs
2 yolks
2 Teaspoons vanilla extract
2 Tablespoons key lime juice
1/2 Teaspoon lime oil or lemon extract
1-1/3 Cups heavy cream
3-3/4 Cups all purpose flour
4 Teaspoons baking powder
1/2 Teaspoon baking soda
1/4 Teaspoon salt

Key Lime Syrup:
3/4 Cup water
1/2 Cup key lime juice
1-1/2 Cups sugar
1/2 Teaspoon lime oil or lemon extract

Cream Cheese Glaze:
8 ounces cream cheese
1 tablespoon unsalted butter
1 tablespoon key lime juice
1/2 teaspoon vanilla
1 tablespoon each, lemon and lime zest, finely minced
1 1/4 – 1 1/2 cups sifted confectioner’s sugar

Preheat the oven to 350 F. Spray 12-cup Bundt pan with nonstick cooking spray.
Mix together sugar and zest for 2 minutes to help release the oils. Add butter to the sugar and zest and cream mixture. Blend in eggs, yolks, and extracts on low to blend, scraping bowl. Add in remaining ingredients and blend into a smooth batter.

Pour batter into cake pan and bake for 1 hour or until cake tests done. Cake will be lightly golden brown and firm to the touch when you press your fingers on it.

While cake is baking, make Key Lime Syrup:
In a small sauce pan, bring all syrup ingredients to a boil and simmer 5 minutes.

When cake is done, remove from oven and pour all but approximately 1/3 cup of the syrup over cake while still in the Bundt pan. Pour so syrup goes down sides and around the center tube. Set reserved 1/3 cup syrup, set aside. Let cake cool for 15 minutes and invert onto serving dish. With pastry brush, coat the top of the cake where glaze didn’t reach, with the remaining syrup.

Let cake cool completely and glaze with Cream Cheese Glaze.

Cream Cheese Glaze directions:

Soften cream cheese and cream with butter. Stir in lime juice, vanilla, and lime zest. Fold in confectioner’s sugar to make a soft, drippy glaze. If glaze is not the right consistency to drizzle, thin by adding 1 teaspoon at a time of hot water and stirring to mix well until glaze reaches the desired consistency. Drizzle over cooled cake. Allow to set. Yield Serves 12-16. Enjoy!

Similar Posts:

Grandma’s Cooking Ham Roll Ups in Grandma’s Kitchen

Grandma — Sun, 27 Dec 2009 11:00:16 +0000

What’s cooking Grandma? Grandma’s kitchen is a favorite place to be at Grandma’s house when the kids and grandchildren are in town, and one of Grandma’s recipes that continues to be popular is Grandma’s ham roll ups recipe with broccoli.

Being a Grandma is wonderful, and passing along to my children and grandchildren many of their favorite recipes that have been prepared for them over the years is an added perk. People that haven’t learned how to make ham roll ups, or broccoli ham roll ups, are really missing out on a great recipe.

I would guess that many of the recipes given to me over the years originally came from my Grandma or great grandmother, but I can’t be sure of that. Cooking in the kitchen with my mother as I was growing up usually meant we were baking cookies or other sweet treats, as she preferred to be cooking in the kitchen by herself when preparing or cooking dinner meals for a family of eight, and that was ok.

There were never any leftovers at our house when mom made her ham roll ups recipe, and since we all loved broccoli with cheese sauce anyway, her ham roll ups were a hit. When I got married, I was given many family recipes and some great cookbooks to start my own cookbook collection, and I was thrilled to find a Mexican roll ups recipe included in one of the cookbooks. We always doubled (sometimes tripled) this recipe, since the kids love ham-broccoli roll ups so much.

Broccoli Ham Roll Ups Recipe

20 oz Broccoli spears, fresh or frozen

2 tablespoons butter or margarine

2 tablespoons flour

1/4 teaspoon salt

1/2 teaspoon pepper

4 oz sharp cheddar cheese, shredded

6 slices boiled ham, 4×6 inches in size

1 cup milk

Preheat oven to 350 F. Cook broccoli according to package directions or until tender. While broccoli is cooking, melt butter/margarine in a heavy saucepan. Stir in flour, salt, and pepper. Gradually stir in milk. Cook, stirring constantly, until thickened. Add cheese and continue stirring until cheese is melted. Do not overcook.

Divide broccoli spears into 6 portions, splitting large stalks as necessary. Alternate direction of flower ends within each portion. Place broccoli portions on and parallel to narrow end of each ham slice, extending flower ends over edges of ham. Roll as for jellyroll with broccoli in the center of each rollup. Arrange rollups in a baking dish with seam side down. Use toothpicks to secure, if necessary. Pour cheese sauce over rollups. Bake until sauce is bubbly, about 20 minutes. Another variation of the ham broccoli roll ups is Asparagus-Ham Rollups — Use fresh or frozen asparagus spears in place of the broccoli.

Cooking Mexican food and learning how to cook Mexican type dishes I hadn’t learned yet became a favorite hobby of mine, and my Mexican husband was beside himself when I surprised him with Mexican roll ups. My entire history of cooking was all about Mexican food, and making typical American type meals was a rare thing at our house, except for the ham broccoli roll ups and a few other American foods.

I can make some pretty mean authentic homemade tamales, Mexican posole soup, beef tongue tacos, Octopus stew, Mexican fish soup, potato tacos, menudo, and many other Mexican dishes that would blow your mind. No Tex-Mex type dishes were ever made in this Grandma’s kitchen – only Authentic Mexican food will do.

I haven’t made homemade tamales for many years now, and the idea of spending two full days in the kitchen making tamales with pork, beef or chicken just doesn’t appeal to me anymore. I have one of the best sweet tamales recipes ever known to man in my recipe collection, and one of these days I may have to make some sweet tamales to surprise the kids and grandkids.

Since my whole history of cooking was making Mexican food and not your ordinary American meals, I couldn’t be happier that Grandpa is an excellent cook and is very handy in the kitchen. Grandpa knows how to grill a steak like no one else does, and you know you’ve had a great steak when you don’t want or need to add steak sauce to give it any flavor. Thank goodness for Grandpa’s kitchen abilities!

Image Source: Kraft Foods

Similar Posts:

Pecan Pie Mini Muffins – Mini Muffin Cookies from Grandma’s Kitchen

Grandma — Fri, 09 Oct 2009 01:24:55 +0000

Pecan Pie Mini Muffins and Mini Muffin Cookies are a family favorite around Thanksgiving and Christmas, and this Grandma’s kitchen is always busy with children and grandchildren enjoying the pecan pie muffins I’ve baked and served to everyone. If you’ve never had pecan pie mini muffins, you are missing out on a simple and easy recipe to make for anytime of year.

My recipe box is full of cards containing every delicious recipe I have ever made from the time I started cooking or baking as a young girl, including my favorite pumpkin pancakes recipe which has been a hit with my family for many years now. Every time I make pecan pie muffins, someone asks me, “How do you make these little pecan muffins?, they’re delicious!”

If you are wondering if pecan pie muffins actually taste like pecan pie, the answer would be Yes, they do. The brown sugar in the recipe makes them taste just like pecan pie, and the best part of making mini pecan pie muffins is that there’s only 5 ingredients!

So, do you want to know how to make pecan pie muffins too? Follow the recipe for Grandma’s pecan pie mini muffins and I promise you that you and your family will love these wonderful muffins as much as my family does!

Pecan Pie Mini Muffins Recipe

List of ingredients you will need to make 18 mini muffins:

1 cup packed light brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, softened
2 eggs, beaten

Baking Directions:

Preheat oven to 350 degrees. Grease and flour 18 mini-muffin cups or line muffin tin with paper muffin liners.

In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together until smooth, then stir butter mixture into the dry ingredients just until combined.

Carefully spoon the muffin batter into the prepared muffin pan cups. Each cup should be about 2/3 full.

Bake at 350 degrees F for 20 to 25 minutes. Cool on wire rack or wax paper when done.

Those pecan pie muffins are the easiest thing to make as a wonderful treat for unexpected guests. These muffins have also been a personal favorite homemade Christmas gift for many years, and the muffins can be made well ahead of time and given as gifts in an airtight container.

I haven’t tried to make these into low-fat pecan pie muffins, but I would think you could alter the ingredients some to reduce the fat content if you wish. With only 5 ingredients necessary to make pecan pie muffins, with most of the listed items being dry ingredients, I would think these muffins would make a great Christmas gift in a jar, don’t you?

Chocolate Chip Mini Muffin Cookies Recipe

Imagine putting chocolate chip cookie dough (make your own or store bought cookie dough) in a mini-muffin pan topped with a delicious Hershey kiss or mini-peanut butter cup (Reese’s) in the center.

List of ingredients to make 12 mini muffin cookies:

3 tablespoons of unsalted butter

4 Â½ tablespoons sugar

2 tablespoons of water

1 teaspoon vanilla extract

Â½ teaspoon salt

5 tablespoons flour

Â½ teaspoon cinnamon

Butter flavored cooking spray or (PAM)

Baking Directions:

Preheat oven to 350 degrees F.

Mix together in a bowl the butter, sugar, vanilla and water until well blended.

Stir in the flour and salt until well blended.

Stir in the cinnamon, along with the chocolate chips. A nice twist would be to also add some M&M’s and nuts of your choice (we prefer chopped pecans)

Spray mini muffin tins with butter flavored cooking spray or PAM.

Fill muffin cups with cookie batter to 2/3 full

Bake at 350 degrees F for for chewy centers, or an additional 3-5 minutes if you prefer them harder.

Immediately after removing the muffins from the oven, place a Hershey’s kiss or mini-peanut butter cup down in the center

Cool cookie muffins on wire rack or wax paper before transferring to serving plate.

Have you ever had pecan pie muffins before? Do you know how to make low-fat pecan pie muffins? If so, I’d appreciate it if you wouldn’t mind giving me your recipe in the comments section below. After eating so many of these muffins and cookies over the years, my waistline could probably benefit from a low fat version of the muffins and the cookies.

Similar Posts: