Matrimonial Squares

I like to trick myself into thinking that these are healthy, after all they are chocked full of oats and dates. OK...so they have loads of sugar, and margarine to hold them together. These are so quick and easy to bake and they freeze well... and taste great.

Crumb Crust Ingredients:

• 1 1/4 cup flour
• 1 1/2 cup rolled oats
• 1 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup margarine (you can use butter, but it changes the taste in this recipe)

Date Filling Ingredients:

• 1/2 lb pitted dates, chopped
• 1/2 cup white sugar
• 2/3 cup water
• 1/4 tsp baking powder
• 1/2 tsp vanilla

Method:

1. Stir together all dry ingredients for crust. Cut in margarine until you have a fine crumble.
2. Press half of the crumble into a lightly greased 9x9 cake pan.
3. Place dates, sugar and water in a microwaveable bowl and cook for 1 minute. Stir and cook another minute, or until dates are bubbly and soft. Immediately stir in baking powder and vanilla. Stir well.
4. Pour hot date mixture over crust, and top with remaining crumble.
5. Bake at 350º for 25 minutes.

Granola Chews

Granola Chews

2 cups white flour
1 teaspoon baking soda
1 teaspoon salt
1 cup softened butter
3/4 cup brown sugar packed
3/4 cup white sugar
1 teaspoon vanilla
2 large eggs
3 cups granola
2 cups dry oatmeal
1 cup walnuts chopped

Preheat oven to 375 degrees. Combine flour, soda and salt and set aside. Beat butter, sugar, and vanilla till creamy. Add one egg at a time to the creamed mixture beating after each egg. Gradually beat in flour mixture. Stir in granola, oatmeal and walnuts.

Drop by spoonfuls onto ungreased baking sheet. I like to use the scoop shown because the dough is easy to drop onto the baking sheet and the cookies are uniform. Bake for 10 to 15 minutes or until golden brown. Watch after 10 minutes.

Moist and Tender Chicken Breasts

Since we enjoy chicken, I always love a variation on ways to prepare chicken breasts. This recipe for moist and tender chicken is quick and easy .

1 cup mayonnaise
½ cup shredded cheddar cheese
1 tsp Thyme
½ tsp pepper
½ tsp salt
4 chicken breasts
½ onion chopped
2 tbsp oil

1.Mix together mayonnaise with cheese and spices set aside
2.Pound chicken breasts, salt both sides
3.Heat frying pan and sear breasts on both sides until lightly browned
4.Place breasts in baking dish , add onions and cover with mayonnaise mixture.
5.Bake at 375° for about 1 - 1 1/2 hours or until chicken is tender.
6.When done, remove breasts from dish and pour grave into blender. Blend until gravy is smooth and thick. (it will have separated during baking)
7.Serve chicken and gravy with rice or potatoes - add veggies or a salad.

Pumpkin Cookies

I had pumpkin puree left over from baking tarts and decided to use it up in cookies and muffins. These cookies are soft with a bit of a spicy bite and combined with a cream cheese frosting and a sprinkle of chopped pecans they are great to serve as a dessert. I couldn't wait and had to have one as soon as they were frosted:)

Cookie ingredients:

• 2 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 cup butter or margarine, softened
• 1 cup sugar
• 1 cup pumpkin puree
• 1 egg
• 1 teaspoon vanilla

Directions:

1. Blend flour, baking bowder, baking soda, salt and spices together and set aside.
2. In a bowl cream together butter or margarine with the sugar. Add in pumpkin puree, egg and vanilla and beat until creamy.
3. Mix in dry ingredients.
4. Drop by tablespoon on parchment lined cookie sheets.
5. Bake in 350º oven for 12 minutes.
6. Place baked cookies on cooling rack. Cool and frost.

Frosting:

• 2 cups icing (powdered) sugar
• 1/4 cup softened cream cheese
• 1 teaspoon soft butter
• 1 tablespoon milk
• 1 teaspoon vanilla
• chopped pecans

1. Combine icing sugar, cream cheese, butter, milk and vanilla and beat until creamy.
2. Frost cookies and sprinkle chopped pecans over the top.
3. If you have frosting left over it can be stored in a closed container in the refrigerator.
4. Yields: 3 dozen

Roast Beef in the Slow Cooker

Now with the fall season upon us, it is time for getting out the Slow Cooker. With just a little planning and fore thought, you can have your supper in the slow cooker all day. When you come home from a busy day the aroma will inspire you to do a few final touches, and supper is DONE! Thursday for me is a full day so I like to have my supper ready when I get home. This recipe is something that I came up with using leftover spaghetti sauce. It makes a wonderful gravy that is not a strong tomato flavor. I like to use leftovers in soups and other dishes so that nothing goes to waste.

• a cut of your favorite roast beef ( I used an inside round), size depending on how many you want to serve
• a chopped onion
• 2 cups sliced mushrooms
• 2 cups of left over spaghetti sauce
• 2 tbsp. cornstarch
• 1/2 cup of cold water

1. place your roast in the slow cooker.
2. add onions, mushrooms, and spaghetti sauce.
3. cook on low for 8 hours.
4. remove roast and cover while you make the gravy.
5. turn slow cooker to high and mix the cornstarch with the cold water.
6. add to the gravy and stir well.
7. bring to a boil and simmer 2 minutes.
8. add roast beef (that has been sliced at an angle and against the grain) back to the gravy.
9. serve with mashed potatoes and your favorite side vegetable dish.