Sunday, June 25, 2017

Aunt Bitsy’s Oatmeal Chocolate Chip Cookies

Jennifer says "This is my favorite cookie recipe. I make this often for parties, events, and sick neighbors. I put in chocolate chips but skip the raisins and nuts. It is delicious either way."

Aunt Bitsy’s Oatmeal Chocolate Chip Cookies
2 cups packed brown sugar
2 cups white sugar
2 cups butter, softened
4 eggs
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons vanilla
4 cups flour
5 cups oatmeal, quick or regular
2 cups chocolate chips
2 cups raisins (optional)
2 cups chopped walnuts or pecans (optional)

Cream together brown sugar, white sugar, and butter. Add eggs and beat well. Add salt, baking powder, baking soda, and vanilla. Mix well. Add flour and oatmeal. Mix in chocolate chips (and raisins and nuts, if desired). Mold dough into golf-ball size balls and place on ungreased cookie sheet 2 inches apart. Bake at 375 degrees for 8-10 minutes—less time if you like them soft.

This recipe makes about 4 dozen cookies, but I figure if you’re going to go to the trouble of making cookies, you might as well REALLY make cookies. You can halve it if you don’t want so many.

Jennifer Beckstrand is the award winning Amish romance author of The Matchmakers of
Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in list of top ten inspirational books for 2014. Her much-anticipated Amish series, The Honeybee Sisters, was released summer of 2016 and has created a lot of romantic buzz. Sweet as Honey received a starred review from Publisher’s Weekly and Sweet as Honey and A Bee in her Bonnet were both awarded Top Picks from RT Book Reviews. Jennifer has always been drawn to the strong faith and the enduring family ties of the Plain people and loves writing about the antics of Anna and Felty Helmuth and the Honeybee sisters’ aendi Bitsy. Jennifer has a degree in mathematics and a passion for Jane Austen and Shakespeare. She and her husband have been married for thirty-two years, and she has four daughters, two sons, and four adorable grandchildren, whom she spoils rotten.

For more information about Jennifer, check her Web site.  

Sunday, June 11, 2017

Slow Cooker Chicken Chile Verde

Slow Cooker Chicken Chile Verde, Serves 4
1 bunch Cilantro, organic
6 Garlic cloves
2 Jalapenos
2 tblp Lime juice - 2 limes for garnish
2 tsp Oregano, dried
4 Poblano or Anaheim peppers roasted
2 lbs Tomatillos husked (remove paper skins and wash)
1 Yellow onion, large
1 32 oz can of Green Chile Enchilada Sauce
1 tsp Black pepper
1/4 tsp Salt or to taste
Nuts & Seeds
2 tsp Cumin, ground
20 oz Just bare boneless skinless chicken thighs Trimmed.

Cube chicken and brown (do not cook until done) pour juice and meat into crock pot. Cut Tomatillos into quarter or smaller wedges and cook until very tender in pan and then mash like potatoes. When nice and mushy add to crock pot.

Add the rest of the ingredients and stir. Cover and cook on high for 3 1/2 hours or low for 7 hours. Serve over rice and/or tortillas with a side of black beans. Enjoy!
On the video I had tripled this recipe to accommodate a family crowd.