Perfect Oatmeal Choc. Chip Cookies

I treat my blog as an online cookbook for me. Since I use recipes from all over: my cookbooks, magazines, internet, pinterest, etc. I don't always remember where I get the recipe, so if I post it on my blog then I know for sure it will be there when I want to make it again. So that is why I posted this somewhat original oatmeal chocolate chip cookie recipe. It turned out fabulous. And did not use a ridiculous amount of butter, I have a 1 stick of butter limit. I refuse to make cookies that call for more than 1 stick, unless you are making 6 dozen or so ;)

link to recipe:
http://www.foodnetwork.com/recipes/wayne-harley-brachman/chocolate-chip-oatmeal-cookies-recipe/index.html


I froze half to enjoy for later. When frozen fresh....you cannot even tell that they weren't baked that day. Just make sure to use freezer ziploc bags to prevent freezer burn. Sometimes I will wrap them in foil, to which freezer burn cannot stand a chance!

Chicken Manicotti

First time making manicotti ever and I must say it was a success. My husband does not like the texture of ricotta cheese, so I collaborated my own recipe and it was still creamy.

1/2

jar  (14 oz.) spaghetti sauce (1-1/2 cups)

1

can  (14-1/2 oz.) diced tomatoes, undrained

1/2

cup  water

2

cups  chopped cooked chicken
8 oz. sliced mushrooms

1/4

tsp.  dried basil leaves

1 cup  KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

1 box of  manicotti shells, cooked

MIX spaghetti sauce, tomatoes and water until blended.

COMBINE 3/4 cup of the sauce with chicken, mushrooms, basil and 1/2 cup cheese; spoon into manicotti boiled shells. Place covered with foil in preheated oven 400F for 15 minutes. Top with remaining cheese and put back into oven for 5 more minutes uncovered until cheese has melted and is bubbly.

the line up

right before putting them in the oven & drowning them with cheese

Slow-Cooker Chicken Teriyaki

This is an easy way to have great tasting Chinese food at home without feeling bad/sick after ;)

The chicken turns out super tender and make the sauce from the reserved liquid it was cooking in.

the ingredients

raw & ready to get cookin'

the recipe...thank you 'crafty mom' for posting the recipe--->

                                     http://www.scatteredthoughtsofacraftymom.com/2012/05/crock-pot-chicken-teriyaki.html

Spiced-Rub Braised Beef

Sauteing onions, garlic, and crushed red pepper

The most important ingredient, ready to go

the tomato sauce simmering for 20min in the dutch oven

a lovely side of sauteed zucchini & bell pepper

This recipe was so good that I forgot to take a picture of the finished product! I made some white rice and sauteed zucchini & bell peppers for the sides. So use your imagination ;)

 We had it for dinner, and then I packed away the leftovers for lunches. I used the original picture from the recipe, thank you Cooking Light for the beautifully professional picture ;) I am more of a spicy than sweet girl when it comes to meat. So I did not rub brown sugar onto the roast when marinating it, and used half of the brown sugar the recipe called for in the tomato sauce. I also added some cayenne pepper to the tomato sauce for an added kick. YUM YUM YUM.

link to recipe:
http://www.myrecipes.com/recipe/spice-rubbed-braised-beef-10000001918504/