Oatmeal Chocolate Chip Bars

Adapted from Tammy's Recipes

Ingredients:

1/2 cup (1 stick) butter, softened

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1/2 cup unsweetened applesauce

1 egg

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

pinch of salt

3 cups rolled oats

6 ounces (1 cup) semi-sweet chocolate chips

Instructions:

1. Cream butter, sugars, applesauce, egg, and vanilla with electric mixer on high.

2. Stir in flour, salt, and baking soda, all at the same time. Stir in oats. Last, add chocolate chips and stir them in.

3. Press cookie dough into a greased 9x13-inch baking dish. Flattened with spatula or hand until smooth on top.

4. Bake at 350 degrees for 30-35 minutes, or until lightly golden and cookies are set in the middle.

5. Cool for 20 minutes; cut into 24 squares.

Grandma's Wilted Spinach

Oh yum. This recipe brings back special memories of going to Grandma's house for supper. I loved walking into her kitchen to the smell of bacon... Mmmm, bacon... Bacon at supper time meant one thing, Grandma was making "Jenni's favorite"--wilted spinach! Here is Grandma's recipe, hand written and mailed to me just a few months ago.

Brown 1/2 pound of chopped bacon in a skillet. Remove the cooked bacon pieces and set aside on paper towels. Reserve 2-3 T. of bacon grease in the skillet and add the following ingredients--

Mix in a 1 cup measure:

2 T. flour

3 T. vinegar

Then 1/2 cup sugar

Then add enough water to make 1 cup.

Salt and pepper

Heat until thick stirring constantly.

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Add cooked bacon and mix well. Pour hot dressing over spinach, toss and serve immediately.

Shrimp & Grits

From The Food Network

Ingredients

4 c. water

salt and pepper

1 c. stone-ground grits

3 Tbl. butter

2 c. shredded sharp cheddar cheese

1 lb. shrimp, peeled and deveined

6 slices bacon, chopped

4 tsp. lemon juice

2 Tbl. chopped parsley

1 c. thinly sliced scallions

1 clove garlic, minced

Directions

1. Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
2. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; remove bacon from skillet. In grease, add shrimp. Cook until shrimp just turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
3. Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

The Sky's the Limit Quiche

Adapted from Tess Shimko

Make as many changes as you can imagine to this little number, it can handle it all. Try different meat, cheeses, or veggies--the sky's the limit!

Ingredients

4 eggs

1 c. half and half (milk works, too!)

1 tsp. garlic powder

salt

pepper

1 c. cooked meat, chopped

1 (10 oz.) pkg. frozen spinach, thawed and squeezed dry

2 c. shredded cheese

1 - 9 in. deep dish pie crust (if cannot find deep dish, make 2 quiches)

Directions

1. Preheat oven to 375 F. Line a cookie sheet with foil.
2. In a large bowl, whisk together eggs, milk, garlic powder, salt and pepper. Set aside. Layer meat, spinach, and cheese into bottom of pie crust. Pour egg mixture into pie crust.
3. Cover quiche with foil and bake for 45-55 minutes. Uncover, add extra shredded cheese if desired and bake an additional 10-15 until golden brown and center is set.

Ideas:

Quiche Lorraine - bacon & swiss cheese

Ham & Cheddar

Chicken & Mozzarella

Vegetarian - spinach & feta cheese (omit meat-duh!)

Gourmet Sweet Potato Casserole

INGREDIENTS

3 lbs. sweet potatoes

1/4 teaspoon salt

1/4 cup butter, softened

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 cup brown sugar

2 tablespoons heavy cream

1/4 cup butter

3 tablespoons all-purpose flour

3/4 cup packed light brown sugar

1/2 cup chopped pecans

DIRECTIONS

1. Prick potatoes numerous times with a fork. Bake at 400 F on a foil-lined baking sheet for 1 hour or until potatoes are tender. Remove from oven and let cool slightly. Peek potatoes (the skin should just pull off easily with your hand) and mash with either a food processor or a blender.
2. Preheat oven to 350 F. Lightly grease a 9x9 in. baking dish.
3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup softened butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. (Note: potoes can be prepared up to this point two days ahead of time and refrigerated in an air-tight container until needed). Transfer to the prepared baking dish.
4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar and chopped pecans. Mix with pastry blender or a knife to the consistency of course meal. Sprinkle over the sweet potato mixture.
5. Bake 30-40 minutes in the preheated oven, until topping is crisp and lightly browned.

Apricot Brie Cheese en Croute

Delicious and festive, this appetizer is easy to prepare but can be modified in numerous ways to fit your taste buds. Try different preserves, add nuts, or omit the brown sugar...

1 (8oz.) wheel Brie cheese

1/4 c. apricot preserves

1/2 package (17.5 oz.) frozen puff pastry sheet, thawed

1 egg white

2 Tbl. brown sugar

1. Preheat oven to 375 degreese F. Lightly grease a cookie sheet.

2. Cut cheese wheel in half so you have 2 circles of cheese. Spread preserves on one half of brie and place second half back on top to create a sandwich. Wrap the entire wheel of Brie with puff pastry and pinch seams together on bottom. Place pastry concoction on baking sheet with seam side down. Brush pastry shell with egg whites. Sprinkle brown sugar on top of egg whites.

3. Bake for about 25-30 minutes or until pastry is golden brown. Serve immediately with apple slices, bread cubes or crackers.

Cheesecake Cupcakes

From The Shimko Family Archives

12 Nilla Wafers

2-8oz. packages cream cheese, softened

1/2 c. sugar

1 tsp. vanilla

2 eggs

Fruit pie filling (optional)

Place muffin cups in cupcake pan. Place 1 Nilla Wafer in each paper cup. Mix ingredients until blended. Pour over wafers. Bake at 325 degrees F for 25 min. Remove from pan. Chill.

Just before serving, top with fruit pie filling.