Sunday, October 16, 2016


I recently made Elsie FLOURLESS PUMPKIN OATMEAL CRANBERRY COOKIES. Her hubby John is a peanut butter cookie lover and I planned to make him Peanut Butter Cookies That Make You Go Wild. He loved those cookies as you can see by the expression on his face but I wanted to try a new recipe.

The recipe is from HERE. John loved them and I hope you do also.


1/2 cup sugar
1/2 cup butter- softened
1/2 cup brown sugar
1/2 cup peanut butter
1 egg
1 1/4 tsp vanilla
1/4 tsp salt
1/2 tsp baking soda
1 cup flour
1 1/4 cup Rice Krispie cereal


Preheat oven to 350 degrees.

 Line cookie sheets with parchment paper and set aside.

Cream butter and sugar together until fluffy.

 Beat in peanut butter, egg, and vanilla until creamy.

 Combine flour, salt, and soda in a separate bowl. Slowly beat in to the wet ingredients. Gently stir in rice krispies.

 Allow the  dough to  chill for 1 hour.

Roll into 1 inch balls and place on cookie sheets.

 Bake for 9-11 minutes or until bottoms start to slightly brown.

 Cool for several minutes on cookie sheet before transferring to cooling rack.

 If you don't chill the  dough it will result in a flatter cookie

Saturday, October 1, 2016


I wanted to make something for Elsie. She's on a gluten free diet and I made Flourless Oatmeal Lace Cookies awhile back and she loved them. 

It's pumpkin time and I noticed a recipe on Make the best of Everything. I adapted it a bit and she wanted me to tell you it was delicious!  


1 1/2 cups oatmeal ( used instant)

1 teaspoon of cinnamon

1 teaspoon baking powder

1/2 teaspoon pumpkin pie spice

1 cup of pumpkin puree.

1 egg

6 tablespoons of brown sugar

1/2 cup of dried cranberries

2 tablespoons of canola oil ( next time I would use butter)


Preheat oven to 350 degrees. 

 In a medium size bowl, mix oats, cinnamon, baking powder and pumpkin pie spice together and set aside. 

In a medium sized bowl mix all of the other ingredients together.

Add the oat mixture to the second bowl and mix until everything is combined.

 Roll 1 inch balls and place on  cookie sheet which is lined with parchment paper. Press down the cookie dough down with a fork. 

  Bake the cookies for  18-20 minutes, or until the bottom of the cookies are brown and crisp. Leave the cookies on the cookie sheet after taking them out of the oven for another 2-3 minutes and then remove to a cooling rack.

Featured 10/12/2016 on A Bountiful Love

Monday, September 26, 2016


The trip to Canada was fantastic for Max. He got to meet his Canadian cousin! 

Sunday, September 25, 2016

Lemon Chicken Scallopine

This was one of my Aunt Alice's recipes. I'm still  sorting  through recipes and found a few that I thought I lost. The page is very faded and torn but I managed to get the ingredients and added my own directions.


2 lbs chicken breasts, 1/4" thick
1/2 c all-purpose flour *
1 clove garlic - minced
1/4 c butter or margarine- melted
2/3 cup chicken broth
2 tablespoons lemon juice
1 tablespoon flour (* taken from the 1/2 cup before you coat the chicken)
2 lemon slices


 Place a chicken breast on cutting board and using a very sharp knife cut the breast in half. Using a meat mallet,  pound the butterflied chicken breast until it's an even thickness.

Place 1/2 cup flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic & butter in a large skillet over medium heat and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side.  Remove the chicken breasts to a platter, and keep warm.

Stir in  lemon juice, chicken broth and 1 tablespoon flour into the pan where you browned the chicken.Whisk everything making sure flour is incorporated . Reduce to a simmer. 

My sauce was somewhat thick and if you want a thinner sauce add more liquid.

Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.