Oatmeal Cookies - A Favorite Fallish Treat

Cookie anyone?

I don't know what it is about this time of year, but every October I find myself craving Oatmeal Cookies, or some variation thereof. Maybe oatmeal raisin or cranberry. Or how about just oatmeal pecan?

That's what happens when you start to make Oatmeal Cranberry Cookies and then discover that you're not only out of dried cranberries, but you're out of raisins as well. Still, it was those fall spices I was craving and what's not to like about pecans? Well, unless you have a nut allergy.

Here's what you'll need:

• 1/4 cup regular shortening - *see note below
• 1/2 cup butter flavor shortening
• 3/4 cup sugar
• 3/4 cup dark brown sugar, packed
• 2 eggs
• 1 tsp. vanilla
• 1 cup all purpose flour
• 1 tsp. baking soda
• 1/4 teaspoon salt
• 1 to 1 1/4 tsp. cinnamon
• 1/4 tsp. ground cloves
• 2 2/3 cups old fashioned oats
• 3/4 cup dried berries/raisin blend (optional)
• 1 cup chopped nuts (optional)

Preheat your oven to 375 degrees.

In a large bowl, cream the shortening and sugars. *In the past, I have used a blend of butter and shortening because I prefer a softer cookie. However, unlike chocolate chip cookies, these still weren't soft enough, so that's why I went to all shortening. The flavor was off when I used just the butter flavor shortening, though, which I why I did a mix of the two. And the fact that I had the butter flavor on hand. Otherwise, I could just use the regular shortening and add a little bit of butter extract. If you like a crunchier cookies, though, then feel free to use all butter.* 

Beat in the eggs and vanilla.

In a separate bowl, stir together the flour, soda, salt, cinnamon and cloves, then, with the mixer on low, lest we send a cloud of dust flying everywhere (experience talking), add flour mixture to shortening blend and mix well .

Now, with the mixer on low, add your oatmeal.

So about those nuts .

First, I like to see and taste the nuts in my cookies, so I coarsely chop them.

And pecans are always my nut of choice. That said, you are allowed to use whatever nuts you like and chop them as fine as you prefer.

If you're adding dried berries or raisins, add those along with the nuts.

Stir to combine.

Then drop by large tablespoons onto your prepared baking pans.

Bake for 10-12 minutes. If you like them crispy, let them go the longer time, if you like them chewy, go with the lower time.

Even without the berries or raisins, they were still delicious. 

Believe it or not, fall has finally made it to the ranch. Of course, summer isn't going to just up and leave, but one front and another one on the way are doing their best to encourage her on down into the southern hemisphere. And that's fine by me. We've spent too long enduring 90s and 100s. I'm more than ready for some 70 and 80 degree temps.

I don't know about you, but I still can't believe it's October. 2019 has just flown by. And I'm sure that before I turn around, Thanksgiving and Christmas will be knocking on my door. So I guess that means baking season has already started. 

What's cooking in your kitchen?

Three time Carol Award finalist Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she's not writing, she enjoys cooking and spending time with her grandchildren. Learn more a mindyobenhaus.com.

Super Lunchtime Salads

Jan here. It may be sunny outside, but I'm in the middle of a post-deadline-fog.

Yes, I turned in the book I was working on - the third story in The Amish of Weaver's Creek! And yes, we'll celebrate!

But let my brain start working on a 2019 timeline again before we do that...I've been living in 1865 for months!

As part of my efforts to get my thinking back into the right gear, I bought the ingredients that I needed for these Super Salads on my last grocery trip. After a summer like we had - no kitchen, no pantry, living on fast foods and convenience foods - I'm ready to get back to healthy eating!

So today I'm sharing a post from a few years back. I had just discovered this salad idea and had to share it with you! So chop your lettuce, get out your favorite salad bowl, and dig in!

* * * * * * *

Super Lunchtime Salads: not just for summer!

In the Black Hills of South Dakota, we're firmly in the middle of golden October days.

The bison are in their prime, ready to impress the ladies. It is mating season, after all!

And the leaves are gorgeous golden yellow!

So we might think it's time for warm stews and fresh bread, right?

Not for my lunches! I still enjoy a salad a couple times a week, even on the cold and blustery days.

So why do I call this a "Super Salad"? Because of all the nutritious goodness that gets packed in the bowl.

Super Lunch Time Salads

Oh, did I mention that this is easy-peasy? Perfect for a quick grab from the fridge on a busy day?

Start with a bowl of lettuce.

I keep a big bowl of torn romaine and iceberg lettuce in the fridge - it's quick and easy to fill my salad bowl with a bunch.

Then add whatever veggies you have. I added some diced cucumber and a bit of sliced onion.

Next, add protein and healthy fats.

On this day I had some leftover roast beef, and I cut up a small avocado. Yum! On other days I might open a can of tuna, or use some leftover chicken, or a quartered boiled egg.

I usually add a sprinkle of these hulled hemp seeds:

They are nutritious and add a nutty crunchy flavor to the salad.

But to make the salad super nutritious, I add this:

That stuff in the mason jar is wonderful. I got the idea from the Trim Healthy Mama cookbook, but used ingredients I had on hand.

1 cup nutritional yeast (NOT baking yeast)
1 cup Parmesan cheese (the powdery kind, in the green can)
2 teaspoons oregano
1 teaspoon basil
2 teaspoons garlic powder
1 teaspoon onion powder
2 Tablespoons dry parsley flakes

Mix all of these together (I put them in a one quart mason jar and shake), and keep it in the refrigerator.

Sprinkle it on salads, eggs, soups...whatever you want.

I use just over a teaspoon on my salad.

And add whatever dressing you want to use. Ranch goes well with the beef and avocado!

That's it! All you have to do is toss it around a bit and munch down!

And on those really cold days? I add a cup of steaming hot beef or chicken broth to my lunch.

Do you eat salads in the fall and winter?

Jan Drexler loves her family, her home, cooking and just about anything made by hand. But she loves her Lord most of all.

Stop by Jan's website to learn more about her books: www.JanDrexler.com

Fun Fall Party Mix

Missy Tippens

Happy fall! (Although with temps in the high 90's lately, it's difficult to say that and mean it!)

Each month our choir has a get-together after our rehearsal to celebrate that month's birthdays. At our party the other day, they served this wonderful mix! I took photos and decided to share.

I have no idea where the recipe came from (I'm not even sure who made the mix). So I'm doing my best to figure out what all was in it.

Pretzel Gold Fish

Peanuts

Mini peanut butter cups

Mini chocolate chips

Mini peanut butter or butterscotch chips (I wasn't sure which!)

Fall-colored M&M's

Mix together in whatever ratio looks good to you.

We also had pumpkin bread and muffins, salted caramel shortbread bars, pumpkin ice cream, and vanilla ice cream, and toppings to make sundaes. And a little healthier: apple slices and grapes.

It was quite a spread! And the tables were decorated with pumpkins and such. Very cute!

If you need a quick dish for a party, I think this party mix would be simple, fun...and tasty!

www.missytippens.com

90 degrees and Mashed Potatoes

Mindy took us on a trip to colder temps yesterday, and I really appreciated it. It has been ridiculously hot here and the 2nd day of October is predicted to hit the 90s.

When I posted this on Facebook 3 years ago, I'm sure I wasn't thinking of 90 degree weather.

So, when you come home from school after teaching in these kinds of temps (with NO AC), the last thing you want to do is cook over a hot stove.

I've been craving mashed potatoes.

But the thought of steaming up the kitchen wasn't so good.

Then I saw these on the supermarket shelf.

Bob's Red Mill Potato Flakes.

Nothing but pure dehydrated potato flakes. (No nasty sulfites!)

In literally as long as it takes to boil water, you can have fluffy mashed potatoes. I can certainly stand the heat on long enough to boil water!

Loaded with plenty of butter, these were delicious. Add my leftover honey mustard chicken, and I was one exhausted - but happy - teacher who could then go eat a hearty dinner in the AC!


The package comes with some soup recipes, so I'm excited for the weather to cool off so I can make creamy potato soups.

So, have I discredited myself as a Yankee Belle with this shortcut or do you too have fond childhood memories of potatoes from a box?

Winter Storm Warning!

I can't believe it. While we're sweltering here in Texas and the calendar still said September, the northern Rockies were hit with a major winter storm. What I wouldn't give for a little taste of that. So I decided to go back into the Yankee-Belle archives again and take us on a trip down memory lane, back to the ice storm that shut down a good bit of north Texas in December of 2013.

You ever have one of those weeks? Well, that was me this past week. First, I was trying to catch up after Thanksgiving, then BAM! North Texas is hit with a major ice storm. Stuff like that just totally messes with my head. Not in a bad way, mind you, just has me shifting gears.

So this was the scene when we awoke Friday morning. Nothing compared to Jan's blizzard, I know. Looks kind of peaceful, doesn't it? Like a nice dusting of snow. Except this is layers and layers of sleet and freezing rain. It wasn't fluffy. It was crunchy. And the driveway (note that it's sloped)? Two-three inches of solid ice. Nobody was going anywhere.

Now you folks who live up north may think this is nothing, but Texas is not equipped to handled stuff like this. They have sanding trucks (which finally made it down our street Sunday morning), but that's about it. Schools were closed. Highways were shut down. Over 270,000 people lost electricity. DFW Airport was at a standstill, trapping thousands of weary travelers. In a word, it was a MESS.

But a pretty mess. One that had me opting to stay inside.

A cold winter's day deserves a nice hot breakfast. Something besides the usual oatmeal. So I decided to make eggs, biscuits, and bacon. Now my biscuits aren't the gorgeous fluffy variety that Jan shared with us here, but they're easy and very yummy. My daughters' great-grandmother taught me how to make these when I was but a young bride.

Preheat your oven to 450 degrees.

You'll need only 3 ingredients:

• 1 cup buttermilk
• 2-3 cups self rising flour, plus more for dusting
• 1 tablespoon vegetable or canola oil, plus more for pan

Yep, that's it. Like I said, easy. :)

Now, I like to dirty as few dishes as possible, so I measure my buttermilk into a large measuring cup that will double as my mixing bowl.

Add the oil and two cups of flour. 

Stir to mix. If it's too sticky, add more flour a spoonful at a time. You want it to hold together without being sticky.

Dump onto a floured surface and knead gently. Fold and push. Fold and push until elastic, but not sticky.

Prepare your pan (whatever pan you like. I usually use a round cake pan, but sometimes I'll use a cast iron skillet) by coating the bottom with a couple tablespoons of oil or butter. I usually use oil, but butter works just as well.

At this point, you can roll it to about a half-inch thickness and cut your biscuits, however, Greatmom taught me to "pinch" off the biscuits like she did. Simply grab a biscuit-sized blob between your thumb and forefinger and "pinch" it off.

Now shape it a bit with your hands. I usually roll it in my palms a time or two, then flatten it a bit.

Coat each side of the biscuit with the oil in the pan and settle in pan.

Repeat the process until your dough is gone and your pan is full.

Bake for approximately 15 minutes, or until tops are golden brown.

Clean up mess and stare at the beauty outside the kitchen window. That is until one of the dogs barks, ordering you to let her outside. Just because she has a fur coat... Sheesh! And she would much rather drink her water al fresco than out of the bowl inside. However...

Imagine her reaction when she saw her water bucket.

 After pacing for a while, she gave up and decided to eat the sleet.

The warmth from the oven, not to mention the timer, draws me back inside. Perfect!

Now that's my kind of breakfast. One that's usually reserved for the ranch. But hey, it's not like we're ice-bound every day. This is an event, right? And an event like this calls for a hearty breakfast.

Well, things look a little different outside on this first day of October 2019. It's hot, it's dry, and I'm still sporting shorts, a t-shirt and sandals. But that doesn't mean I can't hope. Something I'm sure is lost on all of you who live up north. Because while I'm sweating, you're probably wondering how long before Jack Frost comes to visit you.

So, were you caught by this weekend's snow storm or are you reveling in fall's glorious color? And what's your favorite breakfast when you're snowed in?

Three time Carol Award finalist Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she's not writing, she enjoys cooking and spending time with her grandchildren. Learn more a mindyobenhaus.com.