Rainy day Oatmeal Cookies - Oh My! YUM

I have been thinking about oatmeal cookies for weeks.  Today seemed to be the best day to test out a new recipe - rain all day with a freeze warning for tonight and snow predicted for Saturday!  It's baking season!   So I found a recipe and modified it to my liking.  

The Cole kids gave it a "3 THUMBS UP" (there's 3 of them).  K says, "Mom, they are crunchy and chewy at the same time!"  A says, "These are so good, can I have more??"

They are easy to make and pretty healthy with over 2 cups of oatmeal in them with both ground oatmeal and quick oats combined.

 If you try them, let me know what you think!

Oh My… Healthy Oatmeal Cookies

makes about 2 dozen cookies

Ingredients:

1/2 c. softened butter, salted (add 1/2 tsp. salt if you have unsalted)
1/3 c. packed light brown sugar
1/3 c. white sugar
1 large egg

1 tsp. vanilla
2/3 c. ground oatmeal flour (quick oats in a food processor till consistency of flour)

1/3 c. flour
3/4 tsp. baking soda
1 1/2 c. quick-cooking rolled oats

½ c. mini chocolate chips or raisins

1 cup demerara natural sugar

1.       Preheat oven to 350 degrees F.

2.       In a large bowl, cream together butter and sugars until soft  and fluffy. (use electric hand mixer)

3.       Blend in egg until smooth.

4.       Add oat flour, regular flour, baking soda, and oats.  Mix until well-blended.

5.       Add and stir in mini chocolate chips (or raisins)

Roll into balls and then roll cookie dough ball individually in the demerera sugar.
Bake 10-12 minutes, or until browned around the outside.
Cookies will be soft, let them stand on the cookie sheets for a minute before removing.

Spicy Chicken Marinade for Cinco de Mayo

I made some really delicious quesadillas today in honor of Cinco de Mayo.

I came up with a homemade spicy marinade that pleased everyone in the family and make the chicken moist, flavorful and tasty for this quick mexican meal.

Spicy Chicken quesadillas marinade

2 to 3 lbs boneless chicken breast
1 1/2 cups cut up habanero and jalepeno peppers
1/2 cup canola oil
4 or 5 tablespoons of garlic chili sauce (for Indian food)

Put all three ingredients in blender and puree.  Flattened out/hammer chicken breast to an even consistency.   Spooned equal amounts of sauce over each chicken breast, salt each piece of chicken and stack in a bowl.  Let the chicken rest for 10 minutes on the counter.

Grill over medium heat on grill.

After chicken is cooked, cut chicken at an angle into small think pieces and place on tortilla with mexican cheese or grated cheddar.  Put back on the grill to toast the tortilla and melt the cheese.

Serve with quacamole, corn or Mexican rice and beans!

50 Social Media Tactics for Nonprofits

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50 Social Media Tactics for Nonprofits

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