Bear's Favorite Oatmeal Chocolate Chip Cookies

from https://ourbestbites.com/giant-oatmeal-chocolate-chip-cookies/

1 c butter, softened
1 c dark brown sugar
1/2 c white sugar
1 large egg
1 large egg yolk
1 T vanilla
2 c flour
1 c quick-cooking oats
1 t baking soda
1 t baking powder
1 t kosher salt
3 c (or 18 ounces) chocolate chips


Preheat oven to 325.  Line baking sheets with parchment paper.

Cream together softened butter and sugars.  Add the egg, egg yolk, and vanilla, and mix until combined.

In a separate bowl, combine the dry ingredients (except the chocolate chips).  Add by cupfuls to the butter/sugar/egg mixture and mix until incorporated.  Add the chocolate chips and mix until just combined.

Using a 1/4 cup ice cream scoop, drop the dough by the scoopful onto the prepared baking sheets.  You should be able to get about 6 cookies per sheet.  Bake in the preheated oven for 12-15 minutes or until they begin to turn light brown around the edges.  Remove from the oven and cool for 5 minutes and then eat them with milk while they're still warm!

Makes about 18 giant cookies.


copycat Gristmill cookies

Cornbread

Doctored Jiffy Cornbread
from https://www.accidentalhappybaker.com/make-boxed-cornbread-mix-better/

• 2 boxes Jiffy cornbread mix
• 1/2 cup milk
• 1/2 cup sour cream
• 3 Tablespoons honey
• 2 eggs

Instructions

1. Preheat the oven to 375 degrees. Prepare a 9 x13 pan or a muffin tin with nonstick baking spray. (I usually bake this in my cast iron skillet.)
2. Mix together the cornbread mix, milk, sour cream, honey and eggs. Pour into your prepared pan. Bake for 18- 20 minutes for corn muffins or 25-27 minutes for 9x13 pan. 

Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas
an old time Castillo classic


1 dozen corn tortillas
1 c grated cheddar cheese (for top)
Filling:
1 c grated cheddar cheese
1 c cooked chicken (diced)
1/4 c chopped green onions (omit if you're a Manning)
Sauce:
2 cans cream of chicken soup
1 (soup) can milk
1/2 c sour cream
1 can diced green chiles

Combine ingredients for sauce and heat until mixture is smooth.  Mix filling together.  Dip corn tortillas in warm sauce for a few seconds to soften.  Place portion of filling across center of tortilla and add a teaspoon of sauce.  Roll tortilla.  Place enchiladas side by side in 9x13 baking dish.  Pour remaining sauce over enchiladas.  Top with additional cheese.  Cover with foil and bake at 350 for 30 minutes.

Serve with Mexican salad, beans and rice, El Pato hot sauce.

Pear Sauce

Easy Pear Sauce

A fall family classic

Ingredients

• 8-10 pears; peeled cored, and cut into 1-inch pieces (I use Bartlett)
• 1 teaspoon fresh lemon juice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

Instructions

1. Combine pears, lemon juice, cinnamon, and vanilla in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until pears have softened, about 25-30 minutes.
2. Use an immersion blender to process the pear sauce until smooth. If you prefer a chunky pear sauce, mash with a potato masher. You can also transfer the cooked pear mixture to a food processor or blender to process, just make sure the pear sauce has cooled down.
3. Once the pear sauce has cooled down, pour into glass or plastic containers. Cover and store in the refrigerator. The pear sauce will keep in the fridge for one week. You can also freeze or can the pear sauce.

from https://www.twopeasandtheirpod.com/easy-pear-sauce/

Delightful Roasted Vegetable Mess "Recipe"

Delightful Roasted Vegetable Mess "Recipe"
from @amberskitchen on instagram
"Let the oven do the work!"

a few small red potatoes
olive oil
#amberskitchenitalianseasoning OR salt and pepper OR herbs de provence
1/4 head of cauliflower
1 zucchini
1 sweet bell pepper
Aidell's chicken sausage, about one per person
*optional, chopped kale (this cooks fast so add it at the very end)
(I have also added squash, asparagus, and extra cauliflower to this)

Preheat oven to 450 degrees.  Slice sausage, dice vegetables.  On a baking sheet lined with parchment paper, spread out potatoes and cover with olive oil and spices.  Roast for 15 minutes.  Remove from oven and toss the potatoes with the remaining vegetables and the sausage, plus a little more oil and spices.  Roast in the oven another 15-20 minutes. 

Any other veggies you have work really well in this.  Harder veggies like butternut squash or sweet potatoes or carrots need longer to bake, so include them in the first bake with the potatoes.  Softer vegetables can be added for the second bake only.  Enjoy!


*****

Is something this easy really a recipe?  It is if it's this delicious! 
My baby LOOOOVES vegetables but sometimes it's still hard for her to eat them raw with her little teeth.  This makes everything just right!

"Fresh" Salsa

"Fresh" Salsa (from canned ingredients)
from Amanda Ralphs

3 cans tomatoes
1 can green chiles
2 bunches green onion
1 bunch cilantro
3 cloves garlic
salt, onion salt, garlic salt, accent salt

Blend all but one can tomato and green chiles until cilantro is blended.  Pour into a container and then blend the can of tomatoes and green chiles together and add to the rest.  Salt to taste.

Chicken Pillows

Chicken Pillows
from https://ohsweetbasil.com/chicken-pillows/print/

• 2 Cans Pillsbury Crescent Rolls
• 1 Rotisserie Chicken’s breast meat picked off or 2-3 Large Split Breasts, cooked with poultry seasoning
• 1 (8 oz) pkg Neufchatel Cheese
• 1 Cup Thinly Sliced Mushrooms* optional
• 1 Tablespoon Softened Butter
• 1 Cup Shredded Cheddar Cheese
• 1/4 Teaspoon Garlic Powder
• 1/2 Teaspoon Italian Seasoning
• 1/4 Teaspoon Kosher Salt
• Pinch of fresh ground black pepper
• 1 Cup Seasoned Bread Crumbs (In a dish)
• 3 Tablespoons Melted butter (In another dish)

FOR THE GRAVY

• 1 Packet Chicken Gravy
  or
• 1 Can Cream of Chicken Soup
• 1 Packet Chicken Gravy

DIRECTIONS:

1. Heat oven to 350
2. Mix the chicken, cream cheese, butter, cheese, garlic powder, Italian seasoning, salt and pepper.
3. Flatten out the crescent roll triangles and fill each with a large spoonful of the chicken mixture.
4. Roll the pillows in the melted butter and then the seasoned bread crumbs.
5. Bake for 20-30 min or until lightly golden brown.