Monday, October 31, 2016

Oatmeal Butterscotch Cookies


These cookies were my favorite growing up and remind me of my childhood. If yours don't turn out perfect, adjust the amount of flour by 1/4-1/2 cup. Adapted from Betty Crocker's Cookbook, Bridal Edition, "Oatmeal-Raisin Cookies" (page 150.) Makes 3-4 dozen cookies.

1 cup butter, softened
2/3 cup white sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups old fashioned oats
2.5 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1.5-2 cups butterscotch chips


Preheat oven to 375. Combine softened butter, sugars, eggs, and vanilla until smooth, with hand mixer or stand mixer (fit with paddle attachment). Combine dry ingredients in medium bowl. Add half of dry ingredients to wet ingredients and mix until just combined, continue with rest of dry ingredients. Gently stir in butterscotch chips. Drop rounded spoonfuls onto parchment paper lined baking sheet. Bake at 375 for 9-11 minutes, or until edges are just started to brown and there are a few golden spots on top (my oven takes 9.5 minutes). Remove from oven and let sit on tray for 3 minutes. Transfer to cooling rack. Store in airtight container. Makes 3-4 dozen cookies. Store in an airtight container.

Saturday, October 1, 2016

White Bean and Bacon Vegetable Soup


Adapted from Pioneer Woman Bean With Bacon Soup. Tastes like a homemade version of Campbells Vegetable Soup but with white beans instead of alphabet pasta. Pairs well with cornbread muffins! Also, it's a savory dairy free, gluten free, and low carb recipe. Perfect if you need to take a meal to someone with those needs.

2 tablespoons canola oil (or olive)
1 small onion, grated or minced
1 teaspoon minced garlic
4 cups beef broth (1 box)
3 tablespoons tomato paste
1 large carrot, diced
1 cup thin frozen green bean, cut into bit size pieces
2 (15-ounce) cans white northern beans (drained and rinsed) (or 1 can white and 1 can pinto) 
cooked bacon, crumbled


Heat oil in soup pot over medium low to medium heat. Saute onions and garlic over medium- low to medium heat until tender (5-7 minutes). Pour in a enough broth to cover bottom of pot and whisk in the tomato paste. Add rest of broth and bring to a simmer. Add white beans, green beans, and carrots. Simmer covered for 15 minutes or until carrots are tender. Top individual servings with crumbled bacon.

For thin clear both, leave as is. For thicker broth dissolve 1-2 tablespoons of cornstarch in water and whisk into broth. Simmer for 3 minutes.

Kid Friendly Variation:
Roughly chop onions and sautee as directed with garlic. Transfer to blender and add tomato paste and half of the broth. Blend until smooth. Pour back into pot. Use rest of broth to get any remaining mixture off the sides of the blender and back into the pot.