Oatmeal Cookies

Oatmeal Cookies (shared by Lara)

Ingredients:

3/4 cup shortening

1 cup brown sugar

1 egg

1/4 cup water

1 tsp vanilla

1/2 tsp baking soda

1 cup flour

1 tsp salt

3 cup oats

raisins (as much as you would like!)

Directions:

Preheat oven to 350. Mix all ingredients together in a large mixing bowl. Scoop up about 1 heaping tbsp of dough for each cookie to put on baking sheet. Bake 12-15 minutes.

Sun Dried Tomato Dip

Sun-Dried Tomato Dip (shared by Courtney)

Ingredients:

1 package (8oz) cream cheese softened

1/4 cup basil pesto

1/2 cup sun-dried tomatoes packed in oil, drained and chopped

1/4 cup shredded parmesan cheese - I used a 1/2 cup or more

1 container (8oz) sour cream

1 garlic clove minced/chopped - I used about 3 or 4 cloves

1 packet Italian Seasoning Mix

Mix all ingredients together and bake at 350 for 20-25 minutes.

Serve with pita chips, crackers or toasted french bread.

Enjoy!!!

Chocolate Whoopie with Peanut Butter Filling

Classic Chocolate Whoopie
from Whoopie Pies

1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 egg
1 teaspoon vanilla
1 cup milk

• Preheat oven to 375 degrees.
• Line baking sheets with parchment paper.
• In a bowl, sift together, flour, cocoa, baking soda, and salt.
• In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes.
• Add egg and vanilla and beat for two more minutes.
• Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
• Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.
• Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.

1 Tbsp of batter should make about 48 two-inch cakes or 24 pies.
2 Tbsp of batter should make about 30 four-inch cakes or 15 pies.

Salty Peanut Butter Filling
from Whoopie Pies

3/4 cup creamy peanut butter (or crunchy)
3/4 cup unsalted butter, room temperature
3/4 cup confectioners sugar
1/2 teaspoon salt

• Beat peanut butter and butter on low until creamy using a mixer.
• Add sugar and salt and beat on low to incorporate. Increase speed to medium and beat for about four minutes until the filling is light and fluffy.
• Spread filling on flat side on one cooled cake. Top it with a second cake and press gently.

Store whoopie pies in an airtight container.

Quinoa Salad

Susan's Super EZ Everyday Quinoa
No recipe required.

Easiest way to make quinoa is to use a rice cooker. Two cups liquid to one cup quinoa. I try to remember to use chicken broth instead of water, to add a bit more flavor. Be sure to use cooking spray on the rice cooker bowl before starting. Dump in broth and quinoa, flip the switch and walk away!

Once quinoa is cooked and cooled a bit, simply add whatever you like and/or whatever is in the 'fridge. This time it was: chopped carrots, edamame, slivered almonds, pomegranate seeds.
Mix in a good dose of any type salad dressing. This batch was Trader Joe's Champagne Pear Vinaigrette.

I made a batch at a Book Club at Lara's several months ago, where I actually followed a recipe. Loved it, and the recipe is on Michelle's blog already called Black Bean & Tomato Quinoa:(http://sdbookclubrecipes.blogspot.com/search/label/Black%20Bean%20and%20Tomato%20Quinoa).