White Chocolate Oatmeal Cookies

One of my parents friends makes these cookies and I think they're wonderful.  I felt better about eating more than one of them when she (who is a trainer) said that there wasn't any white sugar in them so they were sort-of healthy.  I later saw the recipe and there's lots of brown sugar, butter, and chocolate in them but they are divine!  If you don't like "stuff" in your cookies these probably aren't for you, but then again, I don't typically like "stuff" and I love these.  Try them and see if you love them as much as we do!

White Chocolate Oatmeal Cookies

2 2/3 cups old fashioned oats

1 1/2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup dried cranberries

6 oz white chocolate broken into pieces

1/2 cup walnut halves finely chopped (optional)

1 cup unsalted butter

1 1/3 cups firmly packed light brown sugar

1 tsp ground cinnamon

2 eggs

1 tsp pure vanilla

1. Preheat oven to 350. Line 2 cookie sheets with parchment paper (or use my favorite new cookie sheets!).

2. Whisk oats, flour, baking soda and salt. Stir in cranberries, chocolate and nuts.

3. Melt butter for 4 minutes until brown. Pour butter into large bowl and whisk in brown sugar until combines. Whisk in cinnamon, then eggs and vanilla, beating well after each. Add dry mixture and stir. 

4. Shape into ping-pong ball size. Bake 16 minutes. Cool on rack.

Ham and Chicken Croissants

After eating the French Dip Croissants that my mom made recently I thought I'd try the same concept with what I had on hand.  I have always loved Chicken Cordon Bleu so I tried a very simple version.  It's, obviously, different than a traditional Chicken Cordon Bleu but I loved the taste.  And you could use this concept with whatever meat or cheese you have in the fridge.  I didn't put any condiments on these before I baked them but I bet they'd be divine with some honey mustard if, unlike me, your husband likes honey mustard.

Ham and Chicken Croissants

16 slices of deli Chicken (sliced thick)

16 slices of deli Ham (sliced thin)

16 slices of Swiss Cheese

2 rolls of Croissants

1. Unroll croissants and stack ham, chicken, and cheese on them. 

2. Roll back up and place on a cookie sheet.

3. Bake at 350 for 12 minutes or until the rolls are golden.

Bite Sized Cinnamon Rolls

My Mom made numerous breakfast options for us when we celebrated Christmas morning with them and one of the things that she made were these wonderful mini cinnamon rolls.  They are made with crescent roll dough and are wonderful!  I especially love that they can be made ahead of time and just rewarmed or you can serve them right after adding the icing.  Either way, they're great and easy!

Bite Sized Cinnamon Rolls

1 can of Pillsbury Crescent Rolls

4 T Brown Sugar

1 t Cinnamon

1 T Butter

1 T Flour

1/2 cup Powdered Sugar

2 t Milk

1. In a small bowl mix together a tablespoon of slightly melted butter, cinnamon, brown sugar, and flour.

2. Open crescent rolls, taking half of dough, and separate at the vertical seams.  Press the diagonal seams of dough together so that the dough is smooth. (keep other half of dough in the fridge)

3. Spoon half of the cinnamon mixture onto dough.  Roll short side up then continue with the remaining dough.

4. Cut 2 inch slices and place all the rolls on a cookie sheet.

5. Bake at 350 degrees for 10-12 minutes.

6. When rolls have cooled, mix powdered sugar and milk.  Add more sugar/milk to get frosting to the consistency of your liking.  Drizzle the sugar over the rolls and then serve or let dry.

From Life's Too Short to Skip Dessert via Pinterest

Chocolate Chip Cookie Delight

I needed to bring a dessert to Thanksgiving and so the weekend before when we were in Tuscaloosa I gave Jason, Charlie, and Dad a choice of three desserts.  They chose the one that included 'Chocolate Chip Cookie' in the title and now having had the dessert I'm glad that they did!  This was so good but wasn't overly sweet with all of the Cool Whip mixed in that it made it the perfect Thanksgiving (or anytime!) dessert.  If you go to Taste of Home's website their picture shows it much higher than this.  I'm thinking to achieve that look they probably put it in a smaller pan or something to cook.  If you make it in a 9x13 pan it has much thinner layers but it is still so good!

Chocolate Chip Cookie Delight

1 tube refrigerated Chocolate Chip Cookie Dough

8 oz Cream Cheese, softened

1 cup Confectioners' Sugar

12 oz (1 carton) Cool Whip, thawed, divided

3 cups cold 2% Milk

1 package (3.9 oz) Instant Chocolate Pudding Mix

1 package (3.4 oz) Instant Vanilla Pudding Mix

1. Let cookie dough stand at room temperature for 5-10 minutes to soften.  Press into an ungreased 9x13 baking pan.  Bake at 350 for 14-16 minutes or until golden brown.  Cool on a wire rack.

2. In a large bowl, beat cream cheese and sugar until smooth.  Fold in 1 3/4 cups Cool Whip.  Spread over crust.

3. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set.  Spread over cream cheese layer.

4. Top with remaining Cool Whip.

5. Cover and refrigerate for 8 hours or overnight until firm.

From Taste of Home via Pinterest