TACOS AL PASTOR

Haven’t ever heard of tacos al pastor? Neither had I until my husband introduced them to me and now they are one of my favorites! They are made using pork that is seasoned to just the right level of heat and combined with sweet pineapples and a little cilantro and onion for the perfect taco. Typically, the pork is cooked on a large upright rotisserie similar to what Greek gyros or Turkish döner kebab meats are cooked on. I haven’t found too many places in Utah that use this method, but if you are nearby Salt Lake City, Chunga’s tacos al pastor has one of these rotisseries and their tacos al pastor are excellent!    The restaurant is super small, but has an outdoor eating space that is a fun experience.

Although I would love to cook the meat in a upright rotisserie, this recipe  uses a pork loin that is cooked on the stove to simplify it. I have found it works great with leftover pork. Simply lessen the cooking time as the meat is already cooked. Sometimes we will bake a pork loin for a meal one day and then cube the leftovers and make this as another meal later on in the week. I find that these can be a little too spicy for my kids, so I usually leave a little of the pork aside minus the seasoning.

An easy version of Tacos al Pastor. Sweet pineapple and spicy pork make the perfect tacos. Recipe at everydayjenny.com

Tacos al Pastor

1 tablespoon vegetable oil
1 (1.5 pound) pork loin cubed into 1 inch cubes
2 tsp garlic powder
1 tsp cumin
1 1/2 tsp chili powder
1/2 tsp cayenne pepper
1/2 onion diced
1 fresh pineapple diced (or 1 can pineapple tidbits drained)
salt & pepper to taste

In a large pan heat the oil over medium/high heat. Add the cubed pork loin and diced onion and cook for 6-7 minutes until the meat starts to turn white and is almost cooked through and onions become translucent. In a small bowl combine the garlic powder, cumin, cayenne pepper, and chili powder. Add the seasonings to the pan and stir to coat the meat and onions. Lastly add the diced pineapple and cook to warm through just slightly.  Serve in corn tortillas with diced cilantro and raw onion if desired. Enjoy!

EASY PISTACHIO PUDDING CAKE

This easy pistachio cake uses pudding in the mix to make it extra moist. Layered with cinnamon and sugar. Recipe at everydayjenny.com

I love anything pistachio flavored! This moist and delicious pistachio cake has always been one of my favorite cakes that my mom made growing up.  It’s layered in the middle and top with a cinnamon sugar mixture that makes it even better. This is one of the cakes that you will want to make again and again once you try it! And although I love making cakes from scratch, I also love having cake mixes on hand to whip up a cake at the last minute. You don’t have to be a great baker to make this amazing cake, but you will feel like one! Continue reading

PUMPKIN ROLL

Pumpkin roll with cream cheese frosting. Recipe at everydayjenny.com

I have been making this pumpkin roll recipe for over 10 years now!  I got the recipe when I was a sophomore in college and sometimes it’s strange to think that it has already been over a decade since I was a student! I love this dessert; soft pumpkin cake filled with a smooth and luscious cream cheese filling. My family loves it too, and always requests it this time of year.

Continue reading

THE BEST HOMEMADE TACO SEASONING

Homemade tacos have always been one of my favorite dinners! I love being able to have so many options and picking how much or little of the different toppings to make my very own taco.   I love my tacos with refried beans, meat, cheese, sour cream, lettuce, tomatoes, guacamole and olives.

I don’t have anything against taco seasoning packets, but once I started making my own taco seasoning it’s so much nicer to have a jar on hand in the spice cupboard and it tastes way better. Plus, it’s more cost effective, especially if you can buy your spices in bulk at grocery stores like WinCo.  This recipe makes a large batch that should last a few months. After I added my seasoning to my jar, I realized it didn’t have a label. I was able to to my Cricut Explore and some gold adhesive foil to make a super cute label for my jar. I upcycled the jar from an old jelly jar that I cleaned out. I loved the square shape.

This taco seasoning mix makes great ground beef or turkey tacos, but I also use it to make chicken fajitas, and taco soup. There is no salt in the seasoning mixture, but I do season my meat with salt after I have added some of the taco seasoning.  Lately we have also really enjoyed adding about 1/4 cup of salsa to our taco meat. Give this taco seasoning a try, I’m sure you will love it as much as we do!

Homemade Taco SeasoningHomemade Taco Seasoning MixedHomemade Taco Seasoning Jar Adhesive Foil Cricut

Homemade Taco Seasoning MeatHomemade Taco Seasoning Taco

TACO SEASONING

1 cup chili powder
1/2 cup cumin
1 tablespoon + 1 teaspoon garlic powder
1 tablespoon + 1 teaspoon onion powder
2 tablespoons + 2 teaspoons paprika
1 tsp cayenne pepper
2 tablespoons + 2 tsp ground black pepper

Place spices in a large mixing bowl and whisk together. Store in a large airtight container or jar. Add approximately 1 1/2-2 tablespoons to one pound of meat plus 2 tablespoons water (if desired). Season meat with salt to taste.

The Best Homemade Taco Seasoning Mix

SHREDDED CHICKEN & RICE STUFFED PEPPERS (HALLOWEEN STYLE)

Stuffed peppers with shredded chicken, black beans and Mexican rice. Great for a Halloween dinner. Recipe at everydayjenny.com
This post contains affiliate links. This means, if you make a purchase through my links, I’ll receive a small portion of your purchase at no extra cost to you.

This meal was originally born out of leftovers. I love to make the slow cooker shredded taco chicken recipe below for tacos, and we usually have Mexican rice as a side. We had quite a bit of leftover chicken and rice in the refrigerator one day and the idea of stuffed peppers came to mind. I added a can of black beans and cheese and voila this recipe was born. We serve them with a quesadilla on the side and my kids love them. They enjoy eating out of their own bell pepper “bowl”.

Continue reading

PERFECT PEACH PIE

I love peach season in Utah! I think that those juicy, plump peaches have got to be one of my favorite fruits. One of our neighbors left for a short trip and asked us to check on their house while they were gone.  They also said we could pick any peaches off their tree that were ripe-score! We got a whole bag of the yummiest, juiciest peaches. After we had eaten fresh peaches to our hearts content we still had quite a few left so I started looking up peach recipes. I didn’t want any of those perfect peaches to go to waste. I love peach cobbler, but I kept seeing recipea for peach pie and needed to make one. This peach pie is the perfect combination of a flaky, tasty crust, and sweet, peachy filling. I have been trying a few different crust recipes for pies lately and I really love this crust.  First of all, it is really easy. I’m usually not the best crust maker,  but I thought this came together really nicely and it had a great flakiness and texture. I think it’s a keeper! This peach pie turned out so delicious. It’s perfect topped with some vanilla ice cream and served warm. Our neighbors actually returned from their trip the night I baked it so they got to enjoy a piece. They said it was some of the best peach pie and the crust was one of their favorites. The one thing I noticed was that because my peaches were so ripe and juicy my filling was a little runny so the next time I will drain the peach juice out after slicing them.

Perfect peach pie recipe

Peach pie

Peach Pie

Peach pie

Peach PiePerfect Peach Pie

1 recipe pie crust (below)
1 beaten egg
5 cups sliced peaches
1/2 cup flour
2 tablespoons lemon juice
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon nutmeg
1/3 teaspoon salt

  1. Preheat the oven to 450 degrees.
  2. Place one of the crusts into the bottom of a 9 inch pie pan. Brush the crust with some of the beaten egg to keep the dough from becoming soggy.
  3. Put the sliced peaches in a large bowl and gently mix them together with the lemon juice, flour, sugar, cinnamon, nutmeg and salt. Pour into the pie crust.  Cover with the other pie crust (cut out shapes before covering if desired), and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust*. Cut several slits in the top. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees and bake for an additional 30 to 35 minutes, or until the crust is golden brown. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. Serve warm with vanilla ice cream!
    * I don’t like a very brown crust so I actually don’t brush it with the egg. But it you prefer a darker crust then do use the egg 

Recipe Source- Slightly adapted from All Recipes

Pie Crust Recipe

2 cups flour
1 cup shortening*
1 teaspoon salt
2 tablespoons sugar
1/2 cup cold milk (whole is best)
1 tablespoon vinegar
  1. In a large mixing bowl add the flour, sugar and salt and lightly whisk together.
  2. Use a pastry cutter to mix the shortening into the flour until the shortening is in small pea size pieces.
  3. Add vinegar to the cold milk, then add to the flour mixture all at once. Stir until just combined (don’t overmix).
  4. Put the dough onto a lightly floured surface. Split dough in half and set one aside. Roll out one half with a rolling pin, making sure to flip over after each roll. Roll into about 1/8-inch thick round. Roll onto the rolling pin and carefully place in pan.
  5. If you’re doing a one crust pie, trim edges with a knife and flute edges with hands. For a two crust pie- fill the pie, then roll out the other half of the pie dough. Slice or shape it then lay it on top the pie filling. Bake according to directions pertaining to pie filling.
Recipe Source- Slightly adapted from Baking with Blondie (sugar added to crust, I like it a little sweet)
*Line your measuring cup with some plastic wrap so you don’t have to wash out all that sticky shortening later.

COPYCAT SWIG SUGAR COOKIE (AKA THE BEST SUGAR COOKIES)

It seems like the big thing in Utah now is drive-thru soda places that serve all sorts of flavors of sodas with tons of mix ins paired with a sugar cookie. When my parents were visiting Provo last summer I started frequenting one of the soda drive-thru windows just to get one of their cookies. I knew I had to create a copycat recipe to make them myself. I think this recipe is it. These sugar cookies are the bomb. Seriously, super yummy.  I first made them for my son’s birthday party back in November to give out in treat bags. I also made them for a bake sale this past weekend and everyone was requesting the recipe and lots of people came back to buy more after they ate one.

Some notes about the recipe. If you’ve never had a Swig sugar cookie, I think they are less sweet and have a thicker less fluffy texture (more shortbready) than regular sugar cookies. I mix my sugar cookies by hand, and the frosting in a stand mixer. It helps the dough not to get over mixed. I refrigerate my cookies after they have cooled, but I like to eat them at room temperature. The cookies are so moist that if you stack them in the refrigerator put parchment paper in between to keep them from sticking together. Also, these don’t work to roll out and cut shapes because the dough is so soft. One time I lessened the vegetable oil to 1/2 cup and I was able to roll out the dough between two pieces of parchment paper and cut out shapes.

The best swig copycat recipe, makes the softest yummiest sugar cookies. Recipe at everydayjenny.com

Swig sugar cookie copycat recipe. These are the best sugar cookies!

This post contains affiliate links. This means, if you make a purchase through my links, I’ll receive a small portion of your purchase at no extra cost to you.

Sugar Cookies

1 cup butter softened
3/4 cup vegetable oil
2 cups sugar
2 eggs
1/4 cup light sour cream
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp baking soda
1 tsp salt
5 1/2 cups flour

Preheat oven to 350. Cream together the softened butter, oil, and sugar. Add the eggs, sour cream, extracts and mix until well combined. Add the dry ingredients last and mix until a nice soft dough forms.  (I like to knead the dough by hand to incorporate the last bit of flour.) Roll dough into golfball size balls and placed on a parchment lined cookie sheet.  Using the back of a drinking glass sprayed with cooking spray, smash the balls into round circles about 1/2 inch thick. Bake for 8-10 minutes- cookies should not brown at all.  Allow to cool on the cookie sheet for 5 minutes and transfer to a cooling rack if desired. Allowing them to cool on the cookie sheet is very important because they continue to cook. Don’t take them off too soon! I rotate two pans when I cook these so my first pan of cookies has the time to cool.

Frosting
1/2 cup butter softened
3/4 cup reduced fat sour cream*
2 pounds powder sugar
red food coloring (if desired)

Whip the butter in the bowl of the stand mixer on medium speed for a few minutes until light and fluffy.  Add the sour cream and a few drops of red food coloring and mix for another minute, then gradually add the powdered sugar a cup at at time.  You want the frosting to be nice and stiff, not runny. I usually add a few cups of sugar, check the consistency and taste and then add more if needed. You might not use the whole 2 pounds of powdered sugar. Frost the cooled cookies. I like using the Wilton 1M tip for rosettes.


*I use the reduced fat because it’s not as thick as regular sour cream

Swig sugar cookie

 

 

SLOW COOKER CHILE VERDE

I love slow cooker meals year round, but I’m especially thankful for them during the summer when it’s hot. I love summer, but I can do without all the heat. We have a swamp cooler in our home which does a pretty good job keeping our house comfortable, but I try my best to avoid turning on my stove or oven.

Don’t let the number of ingredients in this recipe fool you- this meal is probably one of my favorite slow cooker meals.  We love to eat it over rice, but it is great served burrito style too. Slow cooker chile verde. My favorite slow cooker recipe.

Slow Cooker Chile Verde

1 jar (16 oz) La Victoria thick ‘n chunky salsa verde (other brands would work, but this is my favorite)
1 pork roast 2 pounds
1 tsp cumin
1 tsp garlic salt
1/2 tsp pepper
1 can pinto beans rinsed and drained

Place your pork roast in the bottom of the slow cooker and sprinkle the dry seasonings over it. Dump the entire jar of salsa over the roast, adding a little water if necessary to the jar to get all of it out.  Cook on low for 6-8 hours or high for 3-5 hours. Roast should pull apart easily when it’s done. Shred the pork and put back in the salsa and juices. Add the pinto beans to the crockpot for the last half hour of cooking. Serve over rice and top with cheese, sour cream, and cilantro, or serve in tortillas.

 

WHIPPED CREAM FROSTING

Rosette ombre cake with whipped cream frosting that is super easy and delicious. Recipe at everydayjenny.com
This post contains affiliate links. This means, if you make a purchase through my links, I’ll receive a small portion of your purchase at no extra cost to you.

Like this post? Let’s be friends! Follow me on Instagram & Facebook for more fun recipes and ideas! Click below-

Instagram 
Facebook

One of my favorite things to bake is cake. This is my favorite recipe for a light, whipped cream frosting which is a nice change up every so often from sugary, rich buttercream. This recipe is super easy to make, and the best part is you can change up the flavor depending on the type of Jell-O you choose.  I love making a strawberry cake and making the cheesecake version of the whipped frosting. It’s so good! I always get rave reviews whenever someone tries this frosting!
I also love that I can easily pipe designs with it. Buttercream can sometimes be hard to squeeze out of the icing bag, but not only is this easy to decorate with, it holds up beautifully. Rosettes are one my favorite easy designs to use for a cake. I used the Wilton 1M Tip for the rosettes on this 6 inch cake.

One batch of this frosting is perfect to fill and frost a 6 inch cake. Other cakes I frosted with this whipped cream frosting—> HERE and HERERosette ombre cake with whipped cream frosting that is super easy and delicious. Recipe at everydayjenny.com

Continue reading

SUPER CHEESY LASAGNA

I don’t think lasagna was something I ever ate growing up. This was probably due to my aversion to red marina type sauces. I didn’t like pizza or spaghetti either. Plus I don’t think my mom ever even made it once. When I got married, one of my husband’s favorite foods was spaghetti and slowly I started liking it too. I also started trying different lasagna recipes, because I am always looking for the best.  I was happy with one that called for just cottage and mozzarella cheese, but then I tried this one with ricotta, cottage cheese, cream cheese, mozzarella and parmesan. It’s ooey, gooey, cheesy lasagna heaven! It is seriously the best lasagna! My friend Hillary shared this recipe with me. I love to layer it in the pan in the morning and then bake later in the day. We love to serve it with garlic knots and a salad. This makes a whole 9X13 pan’s worth, and it tastes great reheated as well. I have been using ground turkey lately and really like it with the turkey but the ground beef is delicious as well.

Super cheesy lasagna that is sure to be a hit at your house. Recipe at everyday jenny.com

Lasagna
1 pound ground beef or turkey
1 jar of your favorite pasta sauce (I like the can of Hunt’s traditional spaghetti sauce, 26 oz)
1 pkg lasagna noodles (16 oz)
1 tsp garlic powder
Salt & Pepper to taste
1 container ricotta cheese (15 oz)
1 pkg cream cheese (8 oz) softened
1 cup cottage cheese
2 cups mozzarella cheese
1/2 cup parmesan cheese
Dried parsley flakes

Cook your noodles according to package directions. Drain and lay out the noodles flat on a paper towel (this helps to keep them from sticking together). Brown the ground beef or turkey in a large pan, adding the garlic powder and salt and pepper to taste. Drain any fat. Add pasta sauce plus a little water (I usually add about 1/4 cup) and bring to a simmer, remove from heat.

In a large mixing bowl, mix the ricotta cheese, softened cream cheese and cottage cheese until smooth. Spray a 9X13 pan with a very light coating of cooking spray to prevent sticking. Put a layer of noodles in the bottom of the pan, then a layer of meat sauce (1/3 of the meat sauce) and 1/2 of the cream cheese mixture. Sprinkle with mozzarella cheese and parmesan. Then layer noodles, 1/3 of the meat sauce and the other 1/2 of the cream cheese mixture, sprinkling again with mozzarella and parmesan. Layer one last time with noodles, and the last of the meat sauce and cover with the remaining mozzarella and parmesan cheese. Sprinkle with parsley flakes and cover with aluminum foil.

If baking immediately cook in a 350 oven for 30 minutes total, 15 with the aluminum foil on and uncovered for the last 15 minutes.

Or you can refrigerate the entire pan to bake later, and then bake for 1 hour total, 45 minutes covered and 15 uncovered.  Enjoy!

 

CREAMY CRUNCHY GRAPE SALAD

Grapes are one of my favorite fruits. I love both green and red, but I went today and the red grapes were seriously perfection. Super crunchy and super sweet. (And bonus if you have a Smith’s store nearby, they are on sale for only 98 cents a pound this week-that’s a smoking deal!) We have already eaten through a couple of pounds of these grapes. The kids gobble them up and while I was trying to make this recipe my grapes kept mysteriously disappearing. So I will probably be buying more.
I had this salad at a party a few years ago. I had never had anything like it. The sweet lady who made it said she didn’t know whether to call it a salad or a dessert because it’s on the sweeter side, but I like calling it a salad because it makes me feel better when I eat a couple of platefuls. I remember her telling me some of the ingredients and I never would have believed they turn out so yummy. Sour cream? Really? (Yes) The best part is the crunchy topping with nuts and brown sugar. You add it to the top and it kind of mixes in a little and becomes this syrupy goodness. Added to the crunch of these delicious grapes, and this salad is so good. It’s perfect for a party or a summer BBQ. The chilled grapes also are so refreshing on a hot day. I use reduced fat cream cheese and reduced fat sour cream and the recipe still tastes great. Make sure to leave yourself time to refrigerate it because it really makes a big difference.

Creamy, crunchy grape salad, perfect for a summer BBQ. Find the recipe at www.everydayjenny.comCreamy, Crunchy Grape Salad

2 pounds red grapes
1/2 cup sour cream
4 oz cream cheese (softened)
2 tablespoons sugar
1/2 tsp vanilla

Topping-
1/2 cup chopped walnuts or pecans
1/4 cup brown sugar

Wash your grapes and remove stems. Mix together the sour cream, cream cheese, vanilla, and 2 tablespoons sugar in a large serving bowl until smooth. *Make sure your cream cheese is softened or your mixture may turn out lumpy. Add your grapes to the cream cheese mixture and stir until well coated.  In another bowl mix together the brown sugar and walnuts. Sprinkle over the top of the grape mixture. Cover and refrigerate for at least 2 hours or overnight.

Recipe adapted from Taste of Home

CARNE ASADA

Growing up we didn’t eat a lot of red meat, so I was never much of a steak person. I usually ordered chicken dishes at restaurants and when I left for college I cooked mostly chicken or fish dishes. My husband changed that for me. He makes the most delicious steaks (seriously!). He learned the secret while he was serving in the Washington, D.C. area. One of the families he served, the Paradas, made the missionaries the most delicious steaks and Buddy asked him what his secret was to such delicious steak. The secret ingredient? Adobo seasoning. This stuff makes the most amazing steaks! (Most grocery stores carry it in the seasoning aisle. I’ve taken a picture of it so you can see what the bottle looks like. You’ll want the one without pepper.)
Every year for my birthday dinner I would ask Buddy to grill me one of those delicious steaks. One year they didn’t have any steaks that were a good price, and he came home with carne asada meat to grill instead. I had never had carne asada before and I thought I was going to be disappointed. Well let me tell you, I was far from disappointed. I loved it so much I now ask for carne asada as my birthday meal.  So before I post the steak recipe, I have to share the best carne asada recipe.

Some notes:
I usually buy my meat at Winco, which labels their meat as a carne asada, but it also is listed as a beef bottom round cut. So if your grocery store doesn’t carry it labeled as carne asada, you can ask them to slice up a beef bottom round roast. Most places are happy to do this for you if you ask.

Delicious carne asada recipe from everydayjenny.com

Adobo SeasoningGet this carne asada recipe from everydayjenny.comCarne Asada recipe from everydayjenny.com.

Carne Asada Recipe

For the marinade:
2 garlic cloves
1 jalapeño chopped into large pieces (deseed if you would like it less spicy)
1 large bunch fresh cilantro, remove stems
2 limes, juiced
1 orange peeled
1/4 cup white vinegar
1/2 cup olive oil

For the dry rub:
Adobo seasoning
Ground black peppper
2 tablespoons dried rosemary

In your blender jar add the orange, lime juice and vinegar. On top of that add the garlic cloves, jalapeño,  and cilantro bunch.  Turn the blender on and pulse until the mixture is finely chopped. Gradually add the olive oil until the mixture starts to pull away from the sides and it well blended.
Sprinkle meat generously on both sides with the Adobo seasoning and dried rosemary.
Pour the marinade from the blender over the meat. Make sure both sides are generously covered in liquid. Marinate for 1-3 hours (the longer the better).  BBQ on both sides for about 7 minutes for medium well. We love to serve it with white rice, corn tortillas, and fresh avocado, or it’s great with Mexican rice.
Recipe Source: Adapted from Tyler Florence

NO KNEAD CHERRY CHIP BREAD

When I first started cooking I loved to make quick breads, like banana bread, but I was terrified of yeast breads. I had always heard you could kill the yeast if your water was too hot, it had to be the right temperature for a rise and on and on. So I told myself I would stick with quick breads, no yeast breads for me. Then one day my friend Jen was talking about how she made french bread and bagels and all sorts of different breads and I was intrigued. I asked if she would show me how and so one Saturday she taught me all she knew about breads. It was great. I’m no longer afraid of yeast breads!
After I had learned the basics of bread, another good friend, Rachel, was taking a bread class and had me over to teach me some other bread recipes. This was one of them. It is so simple to make and is very delicious, the only thing you need to remember is to give yourself enough time to make it since you start the dough the night before. The bread has a slight cherry flavor with chewy craisins and sweet melty white chocolate. I’ve had the plain version which is great with a meal, but my family loves this sweet version as a treat after dinner. I hope you enjoy it!

An excellent variation of no knead bread, this sweet cherry chip version is delicious easy, recipe on everydayjenny.comAn excellent variation of no knead bread, this sweet cherry chip version is delicious easy, recipe on everydayjenny.comNo Knead Cherry Chip Bread

3 cups flour
1/2 tsp instant yeast
1 1/4 tsp salt
1 can ( 1 1/2 cups) cherry soda
3/4 cup craisins
3/4 cup white chocolate chips
1 (4-8 quart) covered heavy duty oven safe pot

In a large bowl combine the flour, yeast and salt, mix to distribute evenly. Add the craisins and chocolate chips and mix to distribute. Add the can of soda and stir until flour is incorporated. Cover with plastic wrap and allow to rest for 18-24 hours. The dough is ready when the surface is dotted with bubbles.

After the 18-24 hour rest, place dough on a well floured surface and sprinkle with a flour, knead the dough about 7-8 times, pulling the dough from the outer edge towards the center, creating tension.
Spray a large bowl with non-stick spray and transfer the dough to the bowl, seam side down. Cover with plastic wrap and let rise until it has about doubled in size, about 2 hours.

After the dough has been rising for 1 1/2 hours, preheat the oven to 450 and place the covered pot in the oven while it preheats. The pot needs to be a 4-8 quart heavy pot with a lid.

Carefully remove the hot pot from the oven, remove lid and line pot with a sheet of parchment paper. Turn the dough into the hot pot with the seam side UP. Cover and bake for 30 minutes.
Remove lid and bake for additional 5 minutes to brown top.

*Note if you’re bread is getting too dark at the bottom you may need to adjust the temperature down a little bit

Recipe Source: My friend Rachel, adapted from Jim Lahey

 

OATMEAL CHOCOLATE CHIP (OR RAISIN) COOKIES

I’ve seen the ecard that says, “Raisin cookies that look like chocolate chip cookies are the reason I have trust issues.” But really are raisins that bad? I ate them all the time as a kid.  I mean I love chocolate too-just hand me some chocolate covered raisins and I’m happy (I kid, I kid)!  But the good news for all you raisin haters is you can make these oatmeal cookies with chocolate chips instead. Or if you love raisins like me, you can make oatmeal raisin. Or if you are indecisive, divide the batter and make both. Win, win. I love these cookies because they are perfectly chewy with a little bit of crunch on the outside edge. And they really taste delicious both ways. But my personal favorite is the oatmeal raisin. I prefer to use golden raisins. I think they have a better flavor then regular raisins. The raisin oatmeal version have a hint of cinnamon and they are so dang good. And much less messy for tiny hands. No chocolate covered fingers or faces to wipe up. Try them and see if you love them as much as I do!The best oatmeal chocolate chip cookies or oatmeal raisin cookies, recipe on everydayjenny.com. These cookies turn out perfect every time with a crispy outside and soft middleThe best oatmeal chocolate chip cookies or oatmeal raisin cookies, recipe on everydayjenny.com. These cookies turn out perfect every time with a crispy outside and soft middle

Oatmeal Chocolate Chip Cookies
3/4 cup butter flavored shortening
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla
1 1/2 cup flour
3/4 tsp salt
1 tsp soda
2 cups old fashioned oats
1 1/2 cups chocolate chips
Cream shortening and sugar, and add eggs and vanilla and mix well. Add the dry ingredients and oatmeal and mix well. Add the chocolate chips last. Bake at 350 degrees for 12 minutes. Makes about 3 dozen cookies.Tips:
*Add 3/4 cup chopped walnuts if you’d like (I always do)
*For oatmeal raisin cookies, add 1 tsp cinnamon and replace chocolate chips with raisins (I prefer golden raisins).
 *I like to divide the batter in half right before you add the chocolate chips and do chocolate chips in half and raisins in the other half (adding 1/2 tsp cinnamon to the batter with raisins)
*Use a small ice cream scoop or cookie scoop to make uniform sized cookies.
Recipe Source: RhRecipes