Chewy Honey Oatmeal Chocolate Chip Cookies

I have not baked since the holidays and wanted a good oatmeal cookie.  This recipe looked good and it is a good recipe it just needs a little changing.  This cookie is suppose to be crunchy on the edges and chewy in the middle.  Mine got a little hard so I am going to try and help you keep that from happening to yours.

Oatmeal, chocolate chips, honey what could be wrong with these cookies.

Start with 2 sticks softened butter.  Do you know how long it takes to soften butter when it is below freezing outside?

Add 1 cup brown sugar

1 cup white sugar.  Beat until nice and fluffy.  Don't be like me and end up with it all over the counter.

Add 2 eggs and 1 yolk

1/4 cup honey

1/2 teaspoon vanilla

1 cup all purpose flour.  Mix well after

1/2 cup whole wheat flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon ground nutmeg

1/2 teaspoon cinnamon

3 cups old fashioned oats.  Batter will be thick.

1 cup semi sweet chocolate chips.  I used mini chips.

Very thick batter.

Using a cookie scoop, scoop out the cookies onto a parchment lined cookie sheet. Place in a preheated 350 oven.  The recipe calls for baking them 18-20 minutes.  I don't think they need to bake that long.  Try 16 minutes.

The edges are suppose to be crispy and the center soft.  The recipe says to let stand on the cookie sheet for 10 minutes to finish cooking.  This is when I think mine over cooked.  I would leave only about 2 or 3 minutes.

Ready to share.

Chewy Honey Oatmeal Chocolate Chip Cookies Recipe

1 cup unsalted butter softened

1 cup brown sugar

1 cup white sugar

2 eggs plus 1 yolk

1/4 cup honey

1/2 teaspoon vanilla

1 cup all purpose flour

1/2 cup whole wheat flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon ground nutmeg

1/2 teaspoon cinnamon

3 cups old fashioned oats

1 cup semi sweet chocolate chips

Preheat oven to 350.  Bake for 18-20 minutes.

Broccoli and Cauliflower Parmesan

I had some broccoli and cauliflower in my fridge that needed to be used. I wanted to do something different instead of just steaming it.  I know both of these veggies get a bad rap but if they are cooked correctly they really aren't half bad, and they are good for you too.  Try adding some to your menu soon.

Doesn't take much to create this recipe.  I bet you have most things in your pantry.

Start out by steaming the cauliflower and broccoli.  I steamed the cauliflower a little bit longer than the broccoli.  The broccoli could have been steamed a little longer too.

Put 2 Tablespoons butter in a saucepan.

Add 2 Tablespoons give or take minced onion.  Cook onion until tender.

Add 2 Tablespoons flour

1/2 teaspoon dry mustard

1 teaspoon chicken bouillon or one cube.

1 1/2 cup milk.  Whisk together really well.

Layer the veggies in a baking dish.

Whisk the milk mixture until it begins to bubble.  Stirring constantly.

Remove from the heat and add 1/3  a cup of grated Parmesan cheese.

Pour sauce over the veggies.

Make sure it is all covered.

Add some additional grated Parm to the top.

Add some paprika on top. Place in an oven on broil.  Leave it until the cheese is melted and bubbly.  Watch carefully.

Fresh from the oven all hot and bubbly.

Broccoli and Cauliflower Parmesan Recipe

1 1/2 lbs broccoli and cauliflower

2 Tablespoons butter

2 Tablespoons minced onion

2 Tablespoon flour

1/2 teaspoon dry mustard

1 teaspoon chicken bouillon or one cube

1 1/2 cup milk

1/2 c grated Parmesan cheese

paprika

Place in an oven on broil until hot and bubbly.

Beefy French Onion Pot Pie

I like French onion soup so I was curious about this recipe.  It had two things going for it as well, it has few ingredients and it was quick and easy. If you like French onion soup give this recipe a try because I think you will like it.

I wished I had had a smaller can of biscuits, because I did not use all of these.

Saute some onions in a little olive oil.

Then add the ground beef and cook until no red is left.  Drain.

Add one can of Campbell's French onion soup.  It is loaded with additional onions too.

Cook until it boils.

Place in a baking dish.  The recipe calls for a pie pan but I wanted more meat and less bread in my serving.

Cover with mozzarella cheese.  Place in a preheated 350 oven for about 3 minutes or until cheese is melted.

After the cheese is melted, remove from the oven.

Add the biscuits on top. Place back in the oven and bake for 15-20 minutes longer or until biscuits are golden brown.

At the last minute before I put it in the oven I sprinkled the top of the biscuits with a little bit of Parmesan cheese.

A nice green salad would also be good with this dish.

Beefy French Onion Pot Pie Recipe
1 lb ground beef
1 small onion chopped
1 can condensed French onion soup
1 1/2 cups shredded mozzarella cheese
1 tube buttermilk biscuits

Bake at 350 for 15-20 minutes.

Honey Mustard Chicken

Everyone keeps talking about chicken thighs.  There are recipes all over the place using boneless skinless chicken thighs.  So of course I jumped on the bandwagon.  Publix carries the boneless skinless thighs so I picked up some last week to try.  They say that the thighs are a combination of white and dark meat and that they have more flavor.  I don't even want to know how they get that bone out. Make sure you trim off the fat, yes there is some fat around the edges.  Give them a try, your family may enjoy them too.

This recipe was suppose to have fresh tarragon leaves and fresh ginger.  Neither of which I used.  Not sure how much it would change the flavor, so if you have them try them.

Spray a baking dish and place the thighs in it.

Whisk up your sauce in a bowl.  Start with 1/4 cup grainy mustard

1/4 cup Dijon mustard

1/2 cup honey

1 teaspoon soy sauce

Whisk together until mixed well.

Pour over the chicken.

Place in a preheated 350 oven.  Bake for about 45 minutes or until the thighs register 175 .  Spoon sauce over the thighs and serve.  I forgot to take a picture when they came out of the oven.  Sorry about that.

Honey Mustard Chicken Recipe

1/4 cup grainy mustard

1/4 cup Dijon mustard

1/2 cup honey

1 teaspoon soy sauce

2 Tablespoons tarragon leaves chopped

1 Tablespoon fresh ginger, minced finely

8 boneless skinless chicken thighs.

Preheat oven 350.  Bake for 45 minutes.