This sloppy joe recipe is super yummy and only uses half the amount of meat as a regular recipe which makes it a lot cheaper and also more healthy.
1 pound lean ground beef
3/4 cup bulghur wheat
1 1/2 cups water
1/2 tsp salt
1/2 cup chopped onion
1/2 cup chopped green bell
pepper
1 teaspoon garlic powder
2 teaspoon bottled yellow
mustard
1 1/2 cup ketchup
2 Tbsp brown sugar
salt and pepper to taste
In a medium-sized saucepan, bring water to a boil with 1/2
tsp salt. Stir in the bulgur, reduce heat, cover and simmer for 15
minutes or until all the water is absorbed.
In a large frying pan, brown beef with pepper and onions. Drain liquid. Add in remaining ingredients. Stir thoroughly and cook over medium heat 15-20 minutes or until cooked through.
Serve on buns or your favorite bread. OPTIONAL: I like to put a little of the mixture on the bun, sprinkle on some shredded cheese, and then add more sloppy joe mixture on top so it melts.
About the easiest hot dip you can make is a chili cheese dip. All you need to do is mix one jar of cheese sauce/queso with one can of chili and heat in the microwave. Serve with tortilla chips.
To make this easy recipe inexpensive too, use these two printable coupons:
This recipe for Uptown Red Beans and Rice from Zatarain's looks very easy to make and a really tasty one dish meal. It's also inexpensive and made even more so when you use these two current printable coupons:
Ingredients:
2 Tbsp vegetable oil
1 pound smoked turkey sausage, sliced (we are substituting turkey breakfast sausage)
1 package (8 ounces) ZATARAIN'S® Red Beans and Rice
3 1/4 cups water
NOTE: See my additions below
Directions
1. Heat oil in medium saucepan on medium-high heat. Add sausage; brown on both sides.
2. Stir in Rice Mix and water. Bring to boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until rice is tender, stirring occasionally.
3. Remove from heat. Let stand 5 minutes before serving.
NOTE: To make this a more balanced meal, I would add in a chopped green or red pepper and 1/2 a chopped onion while browning the sausage to get some fresh veggies in the dish. Alternatively, you could serve with a green salad.
I love making up new recipes, or at the very least taking an existing recipe and adding a spin to make something new. This week I was tasked with the creation of a new recipe using Del Monte Diced Peaches with Cinnamon and Brown Sugar. I started with a basic Martha Stewart New York Crumb Cake recipe and took a few liberties...especially adding the peaches! You can see a story of my shopping experience for the necessary ingredient at Walmart here.
As you can see from the pictures of my flour-covered nephew, we had a lot of fun making this and it turned out super yummy!
2 Tbsp canola oil, plus more for pan
4 cups flour
1/2 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 egg
1/2 cup milk
2 tsp vanilla
1 Package of Del Monte Diced Peaches in light syrup with Cinnamon and Brown Sugar
1 cup light-brown sugar, packed
1 1/2 tsp cinnamon
1 cup unsalted butter
Heat oven to 325 degrees. Grease and four a 9x13 cake pan. Melt butter in microwave and let cool. Open all 4 packages of peaches and let drain in a colander.
Sift together 1 1/2 cups flour, white sugar, baking powder, and salt. In another bowl, whisk together the egg, milk, oil, and vanilla. Fold the bowl of dry ingredients into the wet mixture. Spread batter across the bottom of the greased pan. Sprinkle peaches evenly over batter. In your now empty dry ingredients bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter on top and stir. Sprinkle over batter, breaking into large crumbs as necessary. Bake for 15 minutes, rotate pan and bake for another 15 minutes.
Disclosure: This shop has been compensated as part of a social shopper insights study for Collective Bias. #CBias Any opinions expressed above are my own.
Long time readers of Thrifty Jinxy may know that I am a big fan of making no-knead bread. Actually, the first recipe I published on Thrifty Jinxy, way back in May of 2008, was the basic Easy No-Knead Bread Recipe.
Well, this weekend I did a little experimentation and came up with this twist - a Garlic Cheese No-Knead Bread Recipe. It's got a great texture, like the original, but is a little bit more dense and is fantastic toasted and used for sandwiches. I used cheddar cheese, but I think you substitute another favorite instead.
Garlic Cheese No-Knead Bread
3 C all-purpose flour
1/4 tsp. instant yeast
1 1/4 tsp. salt
1 tsp. garlic powder
1 1/4 C shredded sharp cheddar cheese
1 5/8 C Water
Combine dry ingredients in a large bowl. Stir in 1 cup of the cheese and then add water until well blended. Cover bowl with plastic wrap and leave in a warm place to rise for a minimum of 12 hours (16-24 hours is better).
Remove the dough from the bowl and place on a generously floured work surface, sprinkle with flour, and fold it in on top of itself three or four times. Turn the bowl you were using at first upside down over the dough and let it rest for 15 minutes.
After 15 minutes, form the dough into a ball. Wash and thoroughly dry the original bowl and then return dough to bowl and cover bowl with a cotton dish towel. Let rise for 2 hours. The dough should double in size.
30 minutes before the dough is ready, heat oven to 450 degrees and put a 6 to 8 quart heavy pot with a cover (pyrex, cast iron, enamel or ceramic work best) in to heat. I use an 8 quart enamel-coated cast iron dutch oven. Remove the pot from the oven and dump the dough ball into the pan. Cover the pot and bake for 30 minutes. Then remove the lid and sprinkle the remaining 1/4 cheese on top. Bake another 15 to 30 minutes or until the loaf is nicely browned. Remove from oven and cool on rack.
Last week I told you about the new Cheerios sendCheer campaign. Starting this week, the specially marked boxes of Cheerios cereal, featuring "Cheer" postcards, that you can cut out and mail to military families, are now in stores. For every postcard received, Cheerios is donating $1 to the USO to help support programs for military families. They have already donated $150,000 and will donate up to an additional $100,000 based upon the number of postcards received by November 30, 2012.
Yesterday I went looking for the new boxes at Walmart. I had seen a few boxes on a bottom shelf when I was there the other day, but not a lot. When I went yesterday, there was a whole big display of Cheerios and many of them were the specially marked sendCheer boxes. The extra bonus is that the price was marked down to only $3 per box for the big 18 oz boxes. When you go to look for the boxes, just make sure that the front has the sendCheer logo so that you will be assured that the postcard is inside.
When I got home, I went to work on my postcard. There are lines on the front of the box to let you know where the postcard is, so that you don't have to wait until the box is empty to send yours. (NOTE: Slide the plastic bag of cereal out of the box when you're cutting...you don't want to destroy the bag!)
Once the postcard is cut out, there is a small area to add your personal greeting. Then just affix a stamp (the current rate for a postcard is $.29, but you can use a regular First Class stamp if that's what you have handy.
If you have friends or family in the military and are planning on sending holiday care packages, this yummy Cheerios Sweet & Salty Snack Mix is stable enough to survive the journey. It's quick and easy to make, but very addictive. You'll probably want to make one batch to send and one to keep at home.
4 C Cheerios
2 C mini pretzel twists
1 C raisins
1 C peanuts
1/2 C butter
1 C brown sugar
1/4 C corn syrup
1/2 tsp baking soda
Heat oven to 250 degrees. Mix together Cheerios, pretzels, raisins and peanuts in a large bowl. In a large pot or saucepan, mix butter, brown sugar and corn syrup. Melt over medium heat and then bring to a boil for 2 minutes, stirring constantly. Remove from the heat and stir in the baking soda. Add Cheerios mixture to pan and stir to coat. Spread mix on a jelly roll pan or cookie sheet for 15 minutes. Let cool and then break apart. Store in a zip-top baggie or sealed container.
Disclosure: This post has been compensated as part of a sponsored charitable opportunity for Collective Bias. #CBias Any opinions expressed are my own.
It's almost time to start the holiday baking. A fun way to get a big variety of cookies without having to make them all yourself is with a Cookie Exchange. The Gooseberry Patch Cookie Swap Cookbook tells you everything you need to know to host a cookie exchange! It has easy-to-follow how-to's along with a handy checklist to make swapping simple, clever invitations and a recipe card to copy and color. It also includes cookie and candy recipes themselves, as well as ideas for packaging and presenting cookies.
I am currently reading "My Life in France" by Julia Child. In the book, she recounts the years and years spent writing "Mastering the Art of French Cooking". She would painstakingly recreate and test a single recipe dozens of times to make sure it was perfect before adding it to the book. So, when I decide to "wing it" and create a recipe on the fly and share it with Thrifty Jinxy readers, I feel a little guilty. But, if it turned out well....then why not?
Yesterday I went shopping on a mission to find Hillshire Farm Gourmet Creations Sausage and create a new recipe. You can see my shopping trip below. (If the link isn't working, check it out HERE.)
The sausage I used for the recipe is Hillshire Farm Gourmet Creations Beef & Bacon Sausage with Monterey Jack Cheese. I was pleased to discover that it contains NO artificial colors, NO artificial flavors and NO by-products. To complete the recipe, I used peppers, onions, potatoes and garlic that I bought at our local farmers market. Here is the recipe I created:
Market Style Beef & Bacon Sausage
1 1/2 pounds red-skinned potatoes (approximately 3 medium/large)
1 small red onion, large dice
1 small green pepper, diced
3 cloves garlic, minced
1 cup fresh spinach leaves, coarsely chopped
2 Tbsp olive oil
salt and pepper to taste
1 Package Hillshire Farm Gourmet Creations Beef & Bacon Sausage
Preheat oven to 350 degrees. Scrub the potatoes, lightly pierce skins with a fork and microwave for 4 minutes. Meanwhile, chop all the other vegetables and place in a 10"x10" casserole dish. Remove potatoes from microwave and cut into 1/2" cubes. Add to casserole, drizzle with olive oil and add salt and pepper. Stir well. Place the sausages on top of the veggie mixture. Cover dish with foil and bake for 30 minutes. Uncover dish, remove sausages and set to the side. Increase heat to broil and broil veggies for 5-10 minutes, stirring occasionally, until just starting to brown. Place a serving of veggies on each dinner plate. Slice a sausage into 6 pieces and place on top of each serving. Serves 4.
Disclosure: This shop has been compensated as part of a social shopper insights study for Collective Bias. #CBias - Any opinions expressed are my own.
New Coffee-mate Natural Bliss is an all-natural dairy creamer that is made with only four ingredients: milk, cream, sugar and natural flavor. It has NO additives, preservatives or artificial ingredients. It comes in three flavors: Caramel, Sweet Cream and Vanilla.
Once we returned from our trip, Coffee-mate was nice enough to send us coupons to try Coffee-mate Natural Bliss at home. Mario has been using it in his morning coffee and is very happy with it. I am also very happy with it because I prefer that we use products that aren't loaded up with chemicals and artificial ingredients. The fewer ingredients listed on the label the better!
Coffee-mate Natural Bliss isn't just for coffee, however. There are lots of recipes on the Coffee-mate web site for beverages, breakfasts, desserts and more - all using Coffee-mate Natural Bliss. I think this French Toast with Strawberries and Cream looks fabulous. It was created by Claire Robinson, host of 5-ingredient fix on The Food Network. I have been wanting to make it for weeks now, but every time I get the chance Mario has used all the Coffee-mate!
French Toast with Strawberries and Cream
3 cups fresh strawberries, hulled, sliced and divided
2 tablespoons water
6 large eggs
Table salt
1 1/4 cup Nestle Coffee-mate Natural Bliss Sweet Cream all-natural dairy creamer, divided
3 tablespoons unsalted butter, divided
8 1-inch-thick slices brioche (from day old loaf)
1 cup heavy cream
Preheat oven to 200 degrees and place an ovenproof serving platter in oven.
In a medium saucepan over moderate heat add 2 cups berries and water. Bring to a simmer and cook until berries are softened, about 2 to 3 minutes. Set aside.
In a large shallow bowl whisk together eggs, 1 cup Natural Bliss Sweet Cream and a pinch of table salt.
Place a large non-stick griddle or non-stick skillet over medium heat and melt half the butter. Working in batches, dip half the bread quickly in egg mixture until lightly soaked, turning over to coat both sides of bread.
Transfer bread to skillet and cook until golden brown and slightly crisp, about 3 minutes per side. Place French Toast on platter in oven and cover loosely with foil. Repeat with remaining ingredients.
Whip 1 cup cream to soft peaks and slowly whisk in the remaining 1/4 cup Natural Bliss Sweet Cream.
Serve French Toast with warm strawberries, reserved fresh strawberries and freshly whipped cream.
Reader Giveaway: Two lucky Thrifty Jinxy readers will each win 3 coupons for FREE Coffee-mate Natural Bliss. To enter, just fill out the form below letting us know your favorite flavor. Enter by 11/2/11 at 11:59PM ET.
Browsing the housewares aisles at Target recently you may have noticed products by the renowned chef Giada De Laurentiis. The Giada De Laurentiis Collection for Target features both food products and kitchen items...all designed to help you cook like the professionals. I received several of these products to try and I especially LOVED the Giada De Laurentiis Basil Genovese Pesto. I used it to make the Caprese Burgers below and they turned out fantastic! (That's my own picture below.) Mario actually said that they were the best burgers I have made since we moved to Minnesota....and that was 5 years ago.
Caprese Burgers
2 1/2 pounds ground sirloin beef
¾ cup (1 jar) Giada De Laurentiis for Target Basil Genovese Pesto
1/4 cup grated Parmesan cheese
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1 (7 to 8-ounce) ball fresh mozzarella cheese, sliced into 8 1/4-inch-thick slices, patted dry with paper towels (for easier slicing, freeze cheese for 20 minutes before slicing)
1/2 cup mayonnaise
8 large fresh basil leaves*
Extra-virgin olive oil for drizzling
8 hamburger buns (or 8 3"-square pieces of foccacia bread)
4 medium tomatoes, sliced into 1/4-inch-thick rounds - 16 slices
In a large bowl, combine the beef, pesto, Parmesan cheese, salt and pepper. Form mixture into 8 (4" diameter) patties, each about 3/4-inch thick. Grill for 5 minutes. Flip the burgers and cook for 3 minutes. Place a slice of mozzarella cheese on top of each and continue to cook for about 2 minutes longer until the burgers are cooked through and the cheese is slightly melted (I closed the cover of the grill to help the melting). Allow the burgers to rest for 5 minutes.
Drizzle the cut side of the bread with olive oil and grill until lightly toasted, about 1 to 2 minutes. Spread the mayonnaise over the bottom halves of the grilled bread. Place the burgers on top and add 2 tomato slices and a basil leaf. Add the top halves of the bread and serve.
*I thought I still had basil in the garden, but it was pretty much dead, so I prepared the recipe with the fresh basil and it was still delicious.
Disclosure: I received Giada De Laurentiis Collection for Target products to review. Any opinions expressed above are my own.
If you're already missing the Backyard Barbecue Chicken Salad that was available at Noodles & Company this summer, they just posted the recipe on their blog so that you can make it at home! This recipe serves four as a main dish. (I simplified it a little from their posting.)
Ingredients:
Bag of mixed lettuce (12 oz)
Bag of shredded mixed cabbage, red and green (8 pz)
¾ cup cole slaw dressing
4 chicken breasts - cooked, shredded, cooled
½ cup BBQ sauce
¾ cup diced tomatoes
¾ cup corn
Prepare the chicken:
Bake 4 chicken breasts, completely cool and then shred into bite sized pieces(you could substitute a rotisserie chicken from the deli for this part)
Mix chicken and BBQ sauce
Assemble salad:
Mix the lettuce, cabbage (reserve 1/8 cup of cabbage for garnish if desired) and cole slaw dressing in a large bowl
Place chicken, corn and tomatoes on top of the greens and garnish with remaining cabbage
Ragú® has recently launched the "Mom's the Word on Dinner" online community on Facebook. The community brings moms together to share stories and tips, as well as find new recipes. Each month, the community tackles different such as dealing with picky eaters, getting kids to eat their veggies and dinner table discussion topics. They also offer tips from parenting expert and author, Dr. Michele Borba, and Registered Dietician, Dr. Felicia Stoler.
There is lots of fun too with videos, photos, polls, quizzes and dinner ideas with quick and easy recipes. You can even tell your own story for a chance to be featured in a Ragú® ad in PEOPLE magazine (which includes an all-expenses trip to NYC for 2!). Check out the "When Dinner Gets Tough" video for a preview of the fun at "Mom's the Word on Dinner":
I recently was sent a jar of Ragú® Old World Style® Traditional pasta sauce to cook up a meal of my own. With two full servings of veggies in every half cup, it's pretty easy to make a veggie-riffic meal that everyone will eat. Baked Ziti has always been a staple dish for us. It's great to cook up a big dish for a family get-together or celebration and easy to bring for a potluck. This version is one I have been making for years, but you can find other versions at Ragu.com.
Easy No-Boil Baked Ziti Recipe
2 jars Ragú® Old World Style® Traditional pasta sauce
15 oz container of ricotta cheese
1/3 cup grated parmesan cheese
3 cups shredded mozzerella
16 oz box of ziti
Making this is as easy as can be. Preheat oven to 400 degrees. Mix everything EXCEPT half the cheese in a large casserole dish. Add in one jar of water* and stir well. Cover the casserole and bake for approximately an hour and 15 minutes. Remove cover and top with remaining mozzarella. Return to oven and baked uncovered for 15 minutes or until cheese is nice and bubbly.
*To make sure I don't miss a single drop of sauce, I fill one of the empty jars 2/3 full with water, put on the lid and shake it really well. I then pour that water into the other jar. I then put on the lid and shake that one. I fill the 2nd jar the rest of the way to the top and then add it to the rest of the mixture.
Reader Giveaway: One lucky Thrifty Jinxy reader will dinner on Ragú in the form of a $20 VISA gift card. To enter, just fill out the entry form below letting us know what you do when dinnertime gets tough in YOUR household!
To tweet about the giveaway, you can use: Enter the @ThriftyJinxy Giveaway to win a $20 VISA Gift Card from @ragusauce - Enter at http://bit.ly/p9buob and RT for an extra entry!
Extra entries: Be sure to fill out the form again for each extra entry.
Subscribe to Thrifty Jinxy via e-mail (see upper right hand corner).
Rules: All entries must be received by 11:59 PM CST 9/2/11. One entry per person, except for extra entries (see above). Entrants must be at least 18 years old and reside within the United States. Winner must respond to the winning e-mail within 48 hours or a new winner will be selected.
This week we had another yummy go-round with Ore-Ida Sweet Potato Fries by Heinz. To start things out, we went to Sam's Club to do some shopping for the ingredients to create a new recipe. Check out our shopping trip:
I used the ingredients we bought, along with a few from home to create this recipe, which is a take on the traditional beef and potato burrito:
Ingredients:
1/2 red pepper
1/2 green pepper
1 small onion
1 1/2 cups of Angus Carne Asada (Available at Sam's Club)
Appx 2 cups of Ore-Ida Sweet Potato Fries by Heinz
4 large flour tortillas
Optional: Sour Cream
Begin by baking the Ore-Ida Sweet Potato Fries by Heinz according to package directions. For the best results (with extra crispiness) don't crowd the fries in the pan.
Meanwhile, prepare the Angus Carne Asada per package directions. If you don't have a Sam's Club membership or can't find it at your local club, you can also substitute leftover chopped steak/roast or else use browned and seasoned ground beef. For a vegetarian option, substitute with whole or refried pinto beans.
To finish it all up, top a flour tortilla with the beef, veggie mixture and Ore-Ida Sweet Potato Fries. If you like, you can top with sour cream (this helps add a little moisture). Roll up the tortilla burrito style and serve. To make it even yummier, grill both sides of the burrito on a hot skillet, or toast in a toaster oven. Enjoy!
Disclosure: This project has been compensated as part of a #OreIdaFries shopping mission for Heinz with #CollectiveBias. All ideas and opinions are my own.
I had a fun mission this week. It was to create a new, original recipe using the new Ore-Ida Sweet Potato Fries by Heinz. I like to create new recipes and also to create new twists on old recipes.
For this particular project I drew inspiration from one of our favorite restaurants in our old town of West New York, NJ - Dos Amigos. Their menu is as simple as it can get...they ONLY serve steak sandwiches. (I wrote about Dos Amigos last year, check it out!) They are DELICIOUS steak sandwiches, however, and a signature twist is that they are served with french fries inside. Reminiscing about it gave me the idea to make steak sandwiches at home but with the Ore-Ida Sweet Potato Fries. It's a very simple recipe, but very yummy! (You can first check out my shopping trip to Sam's Club to buy Ore-Ida Sweet Potato Fries by Heinz.)
Ingredients:
Long Roll (1 per sandwich)
Steak-Ums or other Minute Steak (1 portion per sandwich)
Onions (2 slices per sandwich)
American Cheese (1 slice per sandwich)
Ore-Ida Sweet Potato Fries by Heinz (1 serving per sandwich)
Start by baking the Ore-Ida Sweet Potato Fries by Heinz according to package directions. I use one serving per sandwich, but you can use more or less according to taste. For best results, don't crowd the fries on the pan. You will get maximum crispiness that way!
While they are baking, fry sliced onions in a small amount of oil and set aside. I love onions....so I use extra...
Once your onions are cooked, cook your steak according to package directions. Once the steak has cooked on the first side and you flip it to cook the other side, place your slice of cheese on the cooking meat so it can get a bit melty. Once meat is cooked, transfer to roll and top with the fried onions, followed by the Ore-Ida Sweet Potato Fries by Heinz.
Disclosure: This project has been compensated as part of a #OreIdaFries shopping mission for Heinz with #CollectiveBias. All ideas and opinions are my own.
A funky bracelet. Sky-high heels. Fit-just-right jeans. A classic string of pearls. So often, one essential piece makes the whole outfit. And when you transition from closet to kitchen, California Black Ripe Olives can be the hottest accessory for every season and every dish.....and they want YOU to show us why!
You have a chance to win a $2,500 cash prize or one of three $100 Gilt.com gift cards by sharing how you accessorize your dish with California Black Ripe Olives and uploading your original recipe to the California Black Ripe Olives Facebook page.
The last day for entries is June 30, 2011. Three finalists will be chosen based on creativity (25%), ease-of-preparation (25%), taste (25%), and using at least six ounces of California Black Olives (25%). Finalists will be announced July 15, and then it’s up to our olive-loving fans to vote for their favorite recipe.
Here is the recipe I will be sharing (Don't even THINK about trying to steal it for the contest!)
California Black Ripe Olives Caprese
4 plum tomatoes
8 oz fresh mozzarella
6 oz can of extra large pitted California Black Ripe Olives
6 fresh basil leaves
1 1/2 Tbsp Balsamic Vinegar
3 Tbsp Extra Virgin Olive Oil
1 Clove Garlic, minced
Salt & Pepper
Cut tomatoes and mozzarella into chunks (appx 1/2"). Finely chop basil. Combine tomatoes, mozzarella, basil and olives in a bowl.
For the dressing, first mix vinegar, garlic, salt and pepper in a small bowl - stir until salt is dissolved. Add olive oil and stir well. Drizzle over ingredients in first bowl and stir to combine. Cover and refrigerate 20-30 minutes and then serve.
About California Black Ripe Olives: California olive growers produce more than 95 percent of the black ripe olives grown in the U.S. These growers operate multi-generational family farms from the inland valleys of California from San Diego County to far north of Sacramento County.
Disclosure: California Black Ripe Olives provided me with supplies to create this recipe. Any opinions expressed above are my own.
I started a new feature over at my newest blog, Thrifty Recipes. Every Saturday we will be featuring the Saturday Share Recipe Blog Hop. If you have a blog, come on over and leave a link to any recipe you have posted, whether it is a new or an old post.
If you're not a blogger, come find new recipes to try! You can also feel free to share recipes in the comment section if you're not a blogger. Please spread the word and tell your friends so we can get lots of recipes linked up. I'm always looking for new things to cook.
A few weeks ago I was looking around online for a pulled pork recipe and didn't really find anything that I wanted.....so I improvised! What I came up with was this slightly sweet, slightly tangy Sweet Onion Crockpot Pulled Pork Recipe. I wish I would have taken a picture to include here....I promise to add it the next time I make it!
Ingredients:
3-4 lb pork shoulder or Boston butt roast
2 yellow onions, very thinly sliced
2 tbsp brown sugar
5 cloves garlic, minced
1/3 c cider vinegar
1 tbsp soy sauce
1 tsp dry mustard
1/2 tsp cayenne pepper
salt & pepper
1/3 cup pickled banana peppers, chopped
Trim excess fat from pork and place in Crockpot. Mix all remaining ingredients in a medium bowl and pour over pork. Turn pork several times to coat. Cook on low 8-10 hours. Remove roast from Crockpot and pull pork apart using two forks. Enjoy!
Today I was playing around with my Healthy Oatmeal Chocolate Chip Cookies recipe and ended up with this less healthy, but super yummy cookie. It has a crisp, crunchy outside (thanks to the olive oil addition) and a chewy texture inside.
1/4 cup butter
2 Tbsp olive oil
1/3 cup white sugar
1/2 cup brown sugar
1 egg
1 cup flour
3/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
(You can also add 1 tsp vanilla - I didn't add it in this recipe because I was baking them at my sister's house and couldn't find her vanilla!)
3/4 cup quick cooking oats
OPTIONAL: 3/4 cup chocolate chips or half chocolate chips/half raisins
Preheat oven to 350 degrees. Cream together butter, oil and sugars. Beat in egg. In a separate mixing bowl, stir together flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into first mixture and mix well. Then stir in oats, followed by the chocolate/raisins. Place rounded tbsp-full 2 inches apart on an ungreased cookie sheet. Bake 10-12 minutes.
