Oatmeal Cookies by Anthony Boccanfuso

 OATMEAL COOKIES

My favorite oatmeal cookies recipe that’s perfectly soft and chewy, easy to make, and full of the best oatmeal cinnamon flavors. Feel free to stir in whatever other add-ins you would like!

INGREDIENTS

1 1/2 cups old-fashioned oats

3/4 cups all-purpose flour

1 teaspoon ground cinnamon

3/4 teaspoon fine sea salt*

1/2 teaspoon baking soda

1/2 cup unsalted butter, room temperature

2/3 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

(optional) up to 1 cup total of add-ins, which could include a mix of anything from raisins to chocolate chips, chopped nuts, M&Ms, other fun baking chips or dried fruit and more

INSTRUCTIONS

Combine the dry ingredients. Combine the oats, flour, cinnamon, salt and baking soda in a medium mixing bowl and stir to combine.

Mix the wet ingredients. In a separate large mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and brown sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes, scraping down the sides of the bowl occasionally as needed. Add the egg and vanilla extract and beat on medium speed until combined, about 30 seconds.

Add in the dry ingredients. Add the dry ingredient mixture and beat on low-speed until combined.

Stir in any (optional) add-ins. Sprinkle any add-ins evenly over the dough and stir by hand until they are evenly combined.

Chill the dough. Transfer the dough to a food storage container and refrigerate for at least 1-2 hours until chilled.  (Or see a faster chilling method below.)

Prep the cookies. Heat the oven to 350°F (180°C) and line a baking sheet with parchment paper.  Use a medium cookie scoop to form the dough into 2-tablespoon balls and place them a few inches apart on the prepared baking sheet.

Bake. Bake for 10 to 12 minutes, or until the cookies are lightly golden around the edges and the centers are set.

Cool. Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes.  (You can also sprinkle them with a pinch of flaky sea salt, if you’d like.)  Then serve warm and enjoy!

Tuna Noodle Casserole

 Tuna Noodle Casserole

 Servings: 5 Servings Calories: 402kcal Author: Andie Mitchell

Ingredients

5 cups cooked rotini pasta or egg noodles about 10 ounces

2 cans tuna drained and flaked with a fork

2 cups peas fresh or frozen

2 cans condensed cream of mushroom soup

1 cup milk

½ cup grated parmesan cheese(I used cheddar)

1 teaspoon garlic powder

1 teaspoon black pepper

1/2 cup finely crushed French fried onions recommended: French’s brand

Instructions

Preheat the oven to 375°F.

Boil the pasta according to package directions. Drain and place in a large bowl. Add the celery, onions,  peppers, tuna and peas and toss to combine.

In a medium bowl, whisk the soup, milk, cheese, garlic powder, and pepper, and pour over the pasta mixture. Stir to combine.

Pour the tuna and pasta mixture into a casserole dish that's been coated with cooking spray. Cover the dish with foil and bake until hot, about 25 minutes. Remove the foil, sprinkle the french fried onions evenly over the top and bake uncovered for an additional 10 minutes. Serve.

Nutrition

Calories: 402kcal | Carbohydrates: 47g | Protein: 26g | Fat: 12g | Saturated Fat: 6g |

NOTE:  For Out Of The Cold we did not use the French Fried Onions on top, but we added celery, red peppers and onions, lightly fried if fresh, or as is if frozen.

Carrot Cake Muffins

 Ingredients

▢1 ½ cups flour

▢1 cup sugar

▢½ teaspoon cinnamon

▢½ teaspoon baking soda

▢½ teaspoon baking powder

▢½ teaspoon salt

▢½ cup vegetable oil

▢⅓ cup brown sugar

▢2 large eggs - at room temperature

▢2 teaspoons vanilla extract

▢2 cups finely grated carrots - not pre-shredded carrots, they should be freshly grated

Instructions

Preheat oven to 350 degrees and line a muffin tin with paper or silicone cupcake liners (or grease well with cooking spray).

Or cook in a well greased and floured Bundt pan, or in a 9 x 13 cake pan.

In a medium bowl whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.

In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.

Stir dry ingredients into wet ingredients until completely incorporated.

Fill muffin liners 2/3 full.

Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack to continue cooling.

Serve fresh or store in airtight container at room temperature up to 3 days, or in the fridge up to 2 weeks. Optional: reheat them in the microwave for about 15 seconds and spread a little butter on top for the ultimate breakfast treat.

Notes

For cinnamon lovers: Double the cinnamon!

These can be made in mini muffin tins, simply reduce the time and pull them out when an inserted toothpick comes out clean besides a few moist crumbs.