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Anna Aughenbaugh

This month, we are celebrating American Heart Month with Whole Wheat Oatmeal Raisin Cookies.  This is a delicious cookie made a little healthier with whole grains.  

WHOLE WHEAT OATMEAL RAISIN COOKIES 

Yield: 2 dozen cookies

1/4 cup softened butter

2 Eggland’s Best Eggs

3/4 cup brown sugar

1 teaspoon vanilla extract

1 1/2 cups old fashioned oats

1 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 cup raisins

Preheat oven to 375 degrees.

Mix butter, eggs and brown sugar together until well combined. Stir in vanilla. Add oats, flour, baking soda, salt, cinnamon and raisins. Stir together until well combined.

Scoop onto a lined baking sheet about 2 inches apart. Bake for 14-15 minutes or until browned around the edges.

Cool on baking sheet 2 minutes and remove to a wire rack to finish cooling.

 

 

 

Chili is one of my go to meals for cold winter days.  It is so delicious and so comforting, and when using the slow cooker, it is so easy!  We prefer our chili to be on the mild side, and I figure you can always add in a jalapeño or two if you dig the spice.

QUICK and EASY CROCK POT CHILI

2 pounds browned ground beef or venison

64 ounces vegetable juice (like V8)

1 27 ounces can Chili Beans (I like Bush’s)

2 tablespoons brown sugar

2 tablespoons chili powder

2 tablespoons cumin

1 tablespoon granulated garlic

1 teaspoon salt

1/2 teaspoon ground chipotle

Add ground beef, vegetable juice and chili beans to the slow cooker.

In a small bowl combine sugar and spices and whisk together. Add to slow cooker and stir to combine.

Cover and cook on low for 8 hours or high for 4 to 6 hours.

Serve with your favorite toppings such as sour cream, green onions, cheese and Fritos.

Milisa Armstrong lives on a cattle ranch in Hugo, Okla. where she cooks, writes and raises a family. Visit her blog at missinthekitchen.com for more recipes

I wish everyday was Taco Tuesday, if you feel the same you are going to love these Tex-Mex Pocket Sandwiches with Cornmeal Crust!

TEX-MEX POCKET SANDWICHES 

For the cornmeal crust:

1 cup warm water

1 package Red Star Quick Rise Yeast

1 tablespoon sugar

2 tablespoons oil

1 egg

2 ¾ cups all purpose flour

1/2 cup cornmeal

1 teaspoon salt

For the filling:

1 1/2 pounds ground beef

2 teaspoons salt

2 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon granulated garlic

1 tablespoon butter

4 cups slaw mix, or shredded cabbage with one shredded carrot

1 garlic clove, minced

1 onion, diced

1 poblano pepper, seeded and diced

1 teaspoon salt

1 15 ounce black beans, rinsed and drained

Additional melted butter to brush over baked sandwiches (optional)

For the crust:

Add water to a large bowl, stir in yeast and sugar until dissolved. Allow to sit for 5 minutes or until yeast starts to bubble.

Mix in oil and egg. Add 1 cup of flour and stir to combine. Add 1 teaspoon salt and stir to combine. Add 1 cup of flour and cornmeal, and mix until combined. Continue adding flour 1/4 cup at a time until dough forms a ball and pulls away from sides of the bowl. Use remaining flour for kneading and shaping.

Pour dough onto a lightly floured surface and knead for 3 to 4 minutes or until dough is no longer sticky.

Cover dough with a tea towel and set aside while you make the filling, or about 30 minutes.

For the filling:

Add ground beef to a large skillet, season with 2 teaspoons salt, chili powder, cumin and granulated garlic. Cook over medium-high heat until well browned. Remove to a paper towel lined plate and discard any fat.

Add butter to skillet and add slaw mix, onion, peppers and garlic. Season with 1 teaspoon salt and cook over medium heat, stirring often until mixture just starts to brown.

Stir in black beans and seasoned ground beef.

To assemble sandwiches:

Divide dough into about 18 equal pieces. Roll each dough piece into about a 4-inch circle, using remaining flour if needed. Place filling in center of each dough circle and fold dough around filling, pinching to seal the dough together. Gently flatten to make an even round. Place on a greased or lined baking sheet. Repeat with remaining ingredients.

Preheat oven to 375 degrees.

Bake for 20 minutes or until golden brown. Brush with melted butter if desired.

Serve immediately.

Notes:

Serve with your favorite taco toppings like sour cream, tomatoes, salsa and guacamole.

Enjoy!

Miss

 

Milisa Armstrong lives on a cattle ranch in Hugo, Okla. where she cooks, writes and raises a family. Visit her blog at missinthekitchen.com for more recipes.

These recipes have been made many times to share with our best friends from Illinois when we meet them in Medicine Bow. The barbeque freezes well, so I can make it way before our trip and use it to help keep the other food cold in the cooler.
    Raw onions don’t agree with our friends, so I substitute chopped chives in the potato salad. The flavors mingle and taste better after it is chilled for a day or so.
    We like the peanut butter in the Rice Crispie bars better than the original marshmallow cream. They can be served for a breakfast or as a hiking bar. Be sure to boil the syrup and sugar for the bars just until the sugar dissolves; then remove from heat. If it cooks longer, they are too hard to bite into and may break a tooth. (It happened to me!)

Potato Salad
4 med. size potatoes, cooked, peeled and diced
½ cup chopped celery
¼ cup chopped onion
2 hard boiled eggs, chopped
Dressing:
¾ cup mayonnaise
1 Tbsp. cider vinegar
½ tsp. salt
1 Tbsp. prepared mustard
    In a medium bowl, mix the veggies and eggs. In a small bowl, mix the dressing ingredients and then stir into potato mixture. Taste; add more salt if needed. Cover and chill. Makes about 2 ½ cups. Multiply ingredients to feed as many as necessary.

Barbeque
1 lb. ground beef
1 large onion, chopped
2 cups chopped celery
¾ cup chopped green bell pepper
1 cup catsup
½ can tomato soup
1 Tbsp. cider vinegar
2 Tbsp. brown sugar
    In a large saucepan, brown ground beef; drain. Add onions, celery and pepper; cook over low heat until tender, stirring often. Stir in catsup, soup, vinegar and sugar. Simmer for 1 hour. Serve in hamburger buns. Serves 4 to 6.

Peanut Butter Rice Crispie Bars
1 cup white corn syrup
1 cup granulated sugar
1 cup peanut butter
6 cups Rice Crispie cereal
    Bring syrup and sugar to a boil in a large saucepan. Stir just until sugar dissolves. Remove from heat; stir in peanut butter, then mix in cereal. Spread in greased 9- by 13-inch pan. Cut into bars.

I think I wake up everyday craving something sweet, and these cinnamon chip muffins were just the ticket with my morning coffee. Seriously, they are simple enough for weekday mornings or a great addition to your weekend brunch.

THREE INGREDIENT CINNAMON

CHIP MUFFINS 

1 can refrigerated Grands Crescent Roll Dough

1/2 cup brown sugar

1/2 cup cinnamon chips

Preheat oven to 375 degrees.

Unroll dough onto a clean surface and press seams together forming a rectangle. Sprinkle brown sugar evenly over dough and then sprinkle with cinnamon chips.

Starting with the long side, roll up and pinch the seam to seal. Cut into one to 1.5 inch slices and place in a greased muffin tin.

Bake for 15 minutes or until golden brown.

Carefully loosen from the muffin tin and serve immediately. 

I made a barbecue dry rub of brown sugar, salt, garlic, smoked paprika, dry mustard, pepper and ground espresso. It made a wonderful barbecue crust on the roasted pork loin with a slight smoky flavor. I almost always smother pork loin in barbecue sauce, but this time we just sliced it right off and devoured it.  It was tender, juicy and flavorful.

BARBECUE DRY RUBBED

ROASTED PORK LOIN

5-6 pound pork loin

1/2 cup brown sugar

2 teaspoons granulated garlic

1 teaspoon ground espresso

1 teaspoon Kosher salt

1/2 teaspoon smoked paprika

1/2 teaspoon dry mustard

1/2 teaspoon fresh ground pepper

12 oz beer (I used Bud Light, but any beer will work.)

Preheat oven to 375 degrees Fahrenheit.

Add pork loin to roasting pan.

In a small bowl add brown sugar, espresso and all of the seasonings and mix until well combined. Rub all over pork loin, top, bottom and ends.

Pour beer into bottom of the roasting pan, but do not pour it over the pork.

Place in the oven and roast for 2 hours or until internal temperature reaches 145 degrees Fahrenheit.

Allow pork to rest at least 15 minutes before slicing.

Milisa Armstrong lives on a cattle ranch in Hugo, Okla. where she cooks, writes and raises a family. Visit her blog at missinthekitchen.com for more recipes

When I was growing up, my mom had us clear our homework off of the dining room table so that we could eat Sunday dinner on it. She would put a roast in the oven before going to church, and its wonderful aroma would meet us at the door when we returned. Memories of those meals have made roasts one of my favorite comfort food.
    About a half a pound of boneless meat is needed to serve one person, or one pound of bone-in meat. I usually cook it with potatoes, onions and carrots, so there’s only one pan to wash. If there are leftovers, we have sandwiches, with it sliced cold or hot, with gravy. Mom made me happy when she ground the meat and added pickle relish and mayonnaise.
    I like to make hash by grinding the cooked roast in the food processor with cooked potatoes and raw onions. Add enough broth to hold it together; then sprinkle with salt and pepper; cook in a lightly greased skillet until heated through, stirring often.         Before cooking a roast, rub it with vegetable oil, put in pan and place it near the bottom of the oven at 500 degrees for 30 minutes to create a brown crust and to seal in the juices. Lower the temp to 350 and roast another 45 minutes. Test for doneness by sticking a meat thermometer in the middle of the meat until it registers 115 to 125 degrees for rare to medium. The roast will continue to cook after it is taken from the oven, raising the temperature another 10 degrees.              
    To keep the juices in the meat, let it rest after it is done – five minutes for thin cuts and 20 minutes for roasts. This also makes the meat easier to slice; be sure to slice against the grain.

Country Pot Roast
3 to 4 lb. chuck or rump roast
1 Tbsp. paprika
¼ tsp. pepper    
2 Tbsp. Canola oil
½ cup water
1 bay leaf
1 lge. onion, quartered
4 carrots, cut into chunks
4 potatoes, peeled & quartered
2 cups canned tomatoes
1 cup plain yogurt (optional)
    Sprinkle roast with paprika and pepper. Heat oil in Dutch oven; brown roast on all sides to seal in juices. Add water and bay leaf. Cover; simmer 1 ½ hours. Add vegetables; simmer 1 hour more, or until tender. Remove from heat; slowly stir in yogurt to serve as gravy. Makes 6 to 8 servings. Option: Put veggies and meat into crock pot; Cook 1 hour on high, then lower heat and cook 8 hours more.   

Broccoli Salad
2 cups cut-up fresh broccoli
2 Tbsp. chopped red onion
¼ cup raisins
5 pieces bacon, cooked & crumbled
Dressing:
1 ½ Tbsp. vinegar
¼ cup mayonnaise
2 Tbsp. sugar
    In a medium bowl, mix salad ingredients. In a small bowl, mix dressing ingredients; pour over salad. Serves 2 to 4.

Wacky Cake
This is a great dessert to make when you are low on eggs.
1 ½ cups flour
1 tsp. baking soda
1 cup sugar
3 Tbsp. cocoa
1 Tbsp. vinegar
1 cup water
6 Tbsp. Canola oil
1 tsp. vanilla
    In an ungreased 9x13” pan, mix flour, baking soda, sugar and cocoa. Press a spoon into the mixture to make 3 holes; pour vinegar, oil and vanilla into them. Pour water over all; mix with a fork until well blended. Bake at 350 degrees for 25 minutes, or until it tests done with a toothpick.