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Wednesday, December 17, 2008

Pad Thai Peanut Butter Chicken

Pad Thai Peanut Butter Chicken
Cook one package of angel hair, spaghetti, or Pad Thai rice noodles.
While spaghetti is cooking also cook
2 large diced chicken breasts in a skillet with:
4 Tbs. soy sauce
1 Tbs. lemon/lime juice
1Tbs. fresh ginger (decrease to 1 1/2 tsp of ground ginger)
1 large carrot cut into matchsticks
1 bell pepper seeded and diced
black pepper

In a large bowl combine:
1/4 cup of chicken stock (poss sub spaghetti water with some chicken bullion)
1/4 tsp. crushed red pepper(cayenne)
1 Tbs. lemon or lime juice
1/2 tsp. ginger
3 Tbs. peanut butter (it is good with regular or crunchy) make sure it's sweet.
1 tsp. sesame oil
1 tsp. soy sauce

Add spaghetti and chicken mixture to bowl and toss well.

Easy Homemade Vanilla Ice Cream

Easy Homemade Vanilla Ice Cream
1 14-ounce can sweetened condensed milk (NOT evaporated milk!)
1 tsp. vanilla extract
2 cups heavy whipping cream

Whip cream until stiff. Pour in condensed milk and vanilla, and beat again. Pour into a container and freeze for 12-24 hours. Freeze leftovers.Chef Note: You can add anything you want to this ice cream to make it whatever flavor you wish. Mashed fresh fruit, crushed peppermint candy, chopped candy bars, chocolate sauce, crushed cookies, caramel, nuts, pretty much anything is very tasty when mixed in to this ice cream.

The add-in possibilities are endless...

Chocolate Molten Cake

I had the TV on while I was cleaning and heard this recipe on Good Things and it sounds de-lish! So I plan to attempt this one ASAP!

Chocolate Molten Cake
by Joy Bouck

12 tablespoons unsalted butter, plus more for greasing ramekins
1 cup semi-sweet chocolate chips
1/3 cup milk chocolate chips
1/8 tsp. salt
3 large whole eggs
3 large egg yolks
1/2 cup sugar
1 cup all-purpose flour
1 cup chopped milk chocolate or semi-sweet chocolate pieces
Vanilla ice cream, for serving
Raspberries and strawberries, for garnish

Directions:Preheat oven to 375 degrees. Grease and sugar 6 6-8 oz. ramekins. Combine the butter and chocolate in a pan on low heat. Heat the chocolate mixture until melted and set aside to cool slightly.
In a mixer on medium-high speed, beat the eggs, the egg yolks and the sugar for about 5 minutes, or until they are thick and a light yellow color. On low speed gradually add the flour and then the chocolate-butter mixture.
Pour half of the batter into the ramekins, put the chocolate chunks in, and then fill them about 7/8 of the way to the top. Place on sheet tray and bake for 15 to 18 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch. This dessert has very thin line between being under and overdone!
Remove from the oven and let sit on a cool surface for 3 to 5 minutes. Run a paring knife between the cake and ramekin to loosen the sides. Invert your dessert plate over the ramekin (be careful, they're hot) and flip over. Tap the plate lightly and lift off the ramekin. Serve with vanilla ice cream and garnish with raspberries and strawberries, if desired.
If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure the ramekins are well buttered and covered in the cocoa.

Chef Suggestion: Add a little bit of crushed peppermint candies to the middle of each molten cake when you put in the chocolate pieces.

Friday, November 14, 2008

Green Smoothie

My original Green Smoothie Inspiration is Green smoothie girl watch her do it!

My girls love these! It's a great way to up your kids intake of veggi's with out them catching on to you.
This is not my Picture, click it and you can look at a raw foods site!

Green Smoothies
The following works best in a large high powered blender like a Vitamix but reduce the amounts of the ingredients and it will work in almost any blender.

1/2- seedless orange, flesh and sections (no, pith) 
1 peeled banana
1-2 large Kale leaves (ribs sliced away)
Two or more large handfuls of washed spinach
1 cup frozen mixed berries (we like the mix from Costco)
Water to thin
1 T unrefined sugar or Splenda (if you like it sweeter add sugar/honey to taste)

Directions: Blend all ingredients in the blender. Taste. The color isn’t beautiful but the taste is great!

Note: You can replace the orange and the sugar with a small amount of orange juice concentrate.
** Try other fruits; Some ideas- Mango, Pineapple, Apples, Frozen melon, grapefruit etc.
**we freeze all leftovers and eat them as Popsicles.

FYI: The orange/citrus flavor kind of cancels out the flavors in the greens so whatever the combo you choose to try include some form of citrus.

Teriyaki Salmon


Salmon fillet
2 Fresh lemons cut in half
2 cloves of garlic
Teriyaki sauce
peeled and sliced ginger root
Directions: Douse Salmon with the teriyaki sauce, spread garlic, lay slices of ginger root and squeeze lemon over salmon. Cook using method 1 or 2
1-Wrap in tinfoil and bake at 350 for 35-40 minutes.
2-grill on cedar plank allowing 15-18 minutes per ½ inch thickness of fish, do not turn.

Homemade Teriyaki Sauce

Teriyaki Sauce

I double this and store some in the fridge so I'll have it on hand....
2 cups low sodium soy sauce
¾ cup sugar
1T Ginger
2 cloves of garlic, peeled
1 tsp salt
1 cup water
Directions: Place everything into the blender and blend until you no longer see chunks and the sugar looks dissolved

Chicken Lettuce Wraps

Chicken Lettuce Wraps
1 ½ lbs chicken breasts
1T extra virgin olive oil
1 Yellow onion thinly sliced into strips
2 red bell peppers sliced into strips
3 Large cloves of garlic minced
1 ½ tsp fresh ginger minced
3T low sodium soy sauce
3T rice wine vinegar
¼ tsp hot red pepper (cayenne)
1T water
1 ½ tsp cornstarch
Leaf Lettuce

Directions: Slice Chicken Breasts into strips cook in a large hot frying pan with the olive oil. Remove cooked chicken from pan, set aside. Pour in a bit more Olive oil and add onion, and peppers into pan. Cook until tender (do not overcook.) Mix the garlic, ginger, rice wine vinegar, soy sauce, red pepper, cornstarch, and water until smooth. Pour chicken back into pan. Pour the soy sauce mixture over the veggie/chicken mixture and toss it together, heat through.
To serve place a couple of spoon-fulls of the chicken mixture onto lettuce leaves and wrap it up like a taco. Enjoy!
** you can sub in Pork for the chicken.

Sweet Potato/ Yam Fries a la Des

Sweet Potato Oven Fries

3 Large Sweet potatoes or Yams
1 T. Olive oil
1 T. Paprika
1 T. Cumin
Salt to taste
Directions: Clean the potatoes do not peel. Cut into wedges. Toss everything together. Spread on cookie sheet and bake at 425 for 25 minutes and then flip and bake 10 more minutes. Thanks to Desiree Ward for this recipe!

Cowboy Cookies

I was talking with some friends this week about cowboy cookies, so as soon as we got our oven fixed this morning Madison and I decided to make some. I am extremely pleased with how these turned out.

Laura Bush’s Cowboy Cookies

3 cups all-purpose flour (I used 1 1/2 c white and 1 1/2 c wheat)
1 tablespoon. baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups butter, at room temperature
1 1/2 cups granulated sugar (I used 1 cup)
1 1/2 cups packed light-brown sugar (I used 2 cups)
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (I replaced these with butterscotch chips)

Prep Time: 25 minutesBake Time: 17 to 20 minutesYield: About 3 dozen cookies (see note below)

1. Heat oven to 350 F.
2. Mix flour, baking soda, cinnamon and salt in bowl.
3. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes.
4. Add eggs, one at a time, beating after each. Beat in vanilla.
5. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.
6. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
7. Bake in 350 F oven 17 to 29 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

Note: For 6 dozen small cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.
Copyright 2000, Laura Bush

Thursday, October 30, 2008

Creamy Cilantro Dressing

Creamy Cilantro Dressing (similar to Cafe Rio's)

Large bunch of fresh cilantro
1 1/2 cup Hidden Valley Ranch dressing

Wash Cilantro and remove most of the stem. Pour the Ranch into your blender - add prepped cilantro, blend until smooth. I taste it to make sure it's spicy enough. If not spicy enough add more cilantro.

Saturday, October 18, 2008

Pastry Cream for Cheaters

Pastry Cream for Cheaters

1 5.1oz Box instant Vanilla Jell-O Pudding (ignore the box directions)
2 Cups heavy whipping cream
1/2 tsp pure Almond Extract
1/2 tsp pure vanilla
Combine all ingredients by hand until well mixed. Chill for 30 minutes.

Thursday, October 9, 2008

Peanut Butter Play-dough

Peanut Butter Play-dough

1 cup creamy peanut butter
1 cup corn syrup
1 cup powdered sugar
3 cups powdered milk
In a large bowl, mix peanut butter, corn syrup, and powdered sugar together.
Add the powdered milk and knead it until smooth.
(You can add more powdered milk if needed).

Monday, October 6, 2008

Creamy Chicken Soup

Creamy Chicken Soup
7 Cups Water
3 Chicken Breasts
1Tbsp Chicken Bullion or Chicken base
1 Can Evaporated milk
1/2 cup chopped onion
2 cups chopped carrots
2 cups chopped celery
2 cans cream of chicken soup
1 tsp salt
1/4 tsp pepper
3 cups dry egg noodles
1/4tsp Nutmeg
1 bay leaf

Bring water to a boil in a large pot. Add Chicken and the bullion. Cover and cook for 20-30 mins until chicken is no longer pink inside. Remove chicken and dice. Return to broth and add carrots, onion and celery. Cover and cook until tender. Add noodles and bay leaf-- cook for 10 mins or until the noodles are tender. Mix in the cream of chicken soup, evap. milk, and spices. Enjoy!

Because my girls are "dipper's" we really like to eat this with fresh rolls and butter.

Easy Stroganoff

Easy Stroganoff
1LB Hamburger and 1/2 cup Chopped onion Browned
Mix together:
1 can Cream of mushroom Soup
1/2 cup Sour cream (you can sub in fat free s. cream or plain yogurt)
1/2 cup water
1tsp Beef bullion
1tbsp worchestshire sauce
1/2 tsp salt
Cook 3 cups (dry) any kind of pasta (I like all the different shapes.) Drain. Mix pasta, meat mixture and creamy mixture in the pot. Enjoy:)

Saturday, July 26, 2008

Greek Salad

This is my version of my favorite salad and it's accompanying dressing. See below for a dinner idea.

Greek Salad
Printer Friendly version

1 Large seedless english cucumber cut into chunks
2 green bell peppers cut into chunks
1/2 Red onion cut into wedges
6-8 Roma Tomatoes cut into wedges
8-10 pitted kalamata olives halved (a good sub is reg black olives)
1/2 cup feta cheese

In the blender combine
4tbsp olive oil
the juice of one lemon
2 tbsp red wine vinegar
2 tsp fresh snipped oregano or 1/2 tsp dry crushed
1tsp basil
1/4 tsp salt
1/4 tsp black pepper
cover and blend.

In a salad bowl combine the tomatoes, cucumber, red onion and green pepper. Toss with dressing to coat. Sprinkle with feta and olives .

*** I make this into a meal by eating it with chicken tenders marinated in the dressing recipe and barbecued on skewers. It's a quick and very yummy Souvlaki.***

Thursday, June 12, 2008

Chinese Chicken Ramen Noodle Salad

3 Chicken Breasts Baked and Diced into small pieces
2 Bag Cabbage Slaw Mix
5-6 Green Onions chopped
1 Package Top Ramen (minus the seasoning packet)
4 Tbsp Butter
2 tbsp Sesame seeds
1/3 cup sliced almonds
1/3 cup celery

1/4 C vegetable oil
2 Tbsp Sugar
1/2 tsp pepper
1/4 C Vinegar
1 tsp Salt

Saute crumbled noodles, almonds and sesame seeds in Butter until toasted, stirring constantly. Pour out of pan and allow to cool until other ingredients are assembled. Mix dressing ingredients. Toss noodle mixture, diced chicken and all vegetables. Be sure to only add dressing shortly before serving (toss salad to coat with dressing).

Monday, June 2, 2008

Refrigerator Pumpkin Pie Bran Muffins

This is my healthy version of a favorite, so I'll put the bad ingredients in the parenthesis next to what I substituted it with.

Pumpkin Pie Bran Muffins
2 Cups Whole Bran Cereal
1 1/2 Cups 1% milk with 2Tbsp white vinegar or lemon juice (buttermilk)
1 15 oz Can Pure Pumpkin
1/2 cup Unsweetened Applesauce (Vegetable Oil)
2 tsp pumpkin Pie Spice
2 Eggs
2 1/2 cups whole wheat flour (reg white flour)
1 cup brown sugar
1/2 cup white sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Optional mix ins- 2 cups chocolate chips, 1 cup Craisins, 1 cup raisins, 1 cup any kind of chopped nuts (Pecans, Walnuts etc) or any combo of two or more of the previous.

In a large bowl, combine cereal and milk. Let stand for 5 minutes to soften cereal. Add Pumpkin, Applesauce, Pumpkin Pie Seasoning, and eggs, blend well. Stir in flour Sugar and spices. Fold in any of the optional mix-ins. Batter may be baked immediately or stored up to two weeks in a tightly covered container in the fridge. Grease muffin tins or use cupcake papers. Fill each well 3/4 full.
Bake at 400 degrees for 18-22 minutes.

Tropical Muffins


2 cups flour
1/2 cup Granulated sugar
2tsp baking powder
1/2 tsp salt
2 mashed bananas
2 eggs
1/2 cup coconut milk (use the canned variety)
1/4 cup cows milk

Mix the dry ingredients together and set aside. Beat egg, Banana, coconut milk, Milk and oil. Add the banana coconut mixture to dry ingredients, take care not to over mix.


1/2 cup sweetened Coconut
2 Tbsp Flour
1/2 cup Chopped Pecans
2 Tbsp Butter (melted)
Mix all ingredients together and sprinkle over the unbaked muffins.

Bake in oven at 375 for 17- 20 minutes, until a toothpick inserted in the center comes out clean.

Monday, May 19, 2008

Easy Pumpkin Chocolate Chip cookies

This is my take on Easy Pumpkin Chocolate Chip Cookies

The BEST/Easiest Pumpkin Chocolate Chip Cookies Ever*****
1 pkg Spice Cake Mix (dry, any brand will do)
I Small Can 100% Pure Pumpkin
2 Eggs
1/2 tsp pumpkin pie spices
1 Bag Milk Choc Chips
Mix Dry Cake Mix, pumpkin, pumpkin pie spices and eggs until well blended. Stir in choc chips. Drop by the teaspoon full onto cookie sheet. Bake at 350 for 8- 10 mins.
***for a fun variation add 1/2 cup or more craisins to the mix when you put the chocolate chips in.

Tuesday, May 6, 2008

Mexican Chicken Casserole

Mexican Chicken Casserole

4 Chicken breasts
1 1/4 cup salsa mild medium or hot

Bake at 325 degrees in a covered baking dish until chicken is completely cooked. When chicken is cooked briefly pull out an roughly chop and replace it in the dish.

Add in
1 can black beans (drain half the juice off)
1 cup water
1 tsp chili powder

Place back in the oven until the mixture is bubbly. Add in
1 cup instant rice

Stir everything together, cover and replace in the oven.
Bake for 5-7 more minutes. Sprinkle with cheese and cover until cheese is melted. Enjoy a yummy dinner and great leftovers the next day.

Wednesday, April 30, 2008

Whitney's all time favorite Dessert!!

I sampled my mom's dessert choice: Rasberry Almond Torte, on my birthday last year at Market Street Grill. It was so incredibly delicious and so I tried and tried to find a recipe even remotely similar on the internet. For a long time my efforts were unrewarded, until one day I stumbled upon Market street's own website where they had this listed in their recipe section! Horray!!! I've made it once and plan to make it again and again! The recipe looks daunting but it really isn't as bad as it seems. I was extremely pleased with my results! But I forgot to take pictures.

Market Street Grill's Raspberry Almond Tort*****

Sponge Layer
5 egg whites
2 tablespoons sugar
½ teaspoon cream of tartar
pinch of salt

Beat egg whites with cream of tartar and salt until thick. Continue beating while slowly adding sugar and beat until stiff and shiny but not dry. Set aside.

5 egg yolks
2 tablespoons sugar
pinch of salt
2 teaspoons cornstarch
¼ cup melted cooled butter
½ cup finely chopped, lightly toasted slivered almonds

Beat yolks, sugar and salt together until thick and creamy (at least 10 minutes). Add cornstarch and mix until well combined. Fold in melted butter and chopped almonds. Fold this mixture into egg white mixture. Divide batter between two 9" cake pans that have been lined with parchment and sprayed with non-stick cooking spray. Bake at 350 degrees for approximately 20 minutes or until lightly browned. Cool in the pan.

Pastry Cream
3 cups milk
1 cup sugar
¼ teaspoon salt
2 teaspoons unflavored gelatin
6 egg yolks
2 tablespoons flour
3 tablespoons cornstarch
½ cup milk (additional)
4 tablespoons butter
2 teaspoons vanilla
½ teaspoon almond extract
4 egg whites
¼ cup sugar (additional)
1 pint container of fresh raspberries

Place 3 cups milk in a saucepan and sprinkle unflavored gelatin over top. Let it set for 5 minutes for gelatin to soften. Add sugar and salt, place over medium high heat and stirring constantly, bring to a simmer. In a separate bowl, combine egg yolks, flour, cornstarch and ½ cup milk. Whisk until well combined. Whisk some of the hot milk mixture into the yolk mixture, and then return all to the saucepan. Whisking constantly, bring to a simmer and remove from heat. Add butter and extracts. Beat egg whites and ¼ cup sugar until will hold soft peaks. Fold hot mixture into egg whites until well combined and let cool.To

Place one of the sponge layers on a serving plate. Spread a ½ inch thick layer of pastry cream over top, to within ½ inch of edge of layer. Place a ring of raspberries around edge of pastry cream and sprinkle remaining raspberries equally in the center. Add another layer of pastry cream over raspberries, spreading evenly. Place second layer, top-side up, over pastry cream and press gently. Sift powdered sugar over top, serve and enjoy!

Fruit Crostata

Fruit Crostata

For the pastry
(makes 2 crostatas)
2 cups flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 pound (2 sticks) very cold unsalted butter, diced
6 tablespoons (3 ounces) ice water

For the filling

(makes 2 crostatas)
1 pound frozen or fresh sweet peaches, peeled
1 pound frozen or fresh ripe blackberries
2 tablespoons plus 1/4 cup flour, divided
2 tablespoons plus 1/4 cup granulated sugar, divided
1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, diced

For the pastry: Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet covered with parchment paper.

For the filling: Put the peaches and blackberries in a bowl, toss them with 2 tablespoons of the flour, 2 tablespoons of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
Combine the 1/4 cup flour, 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature. Very tasty when served warm with vanilla Ice cream.

Johnny Mazetti Casserole

My mom cooks this all the time. For me this is easily a replacement for the classic tater-tot casserole....


1 lb. ground beef

1/2 cup chopped green pepper
1/4 cup minced onion
1 10ish oz can tomato sauce
1 can cream of Mushroom or cream of chicken soup (this recipe isn't picky)
Salt/Pepper to taste
Optional 1 tsp Dash of Tabasco sauce
3/4 pkg of (8 oz.) noodles, cooked and drained (I like egg noodles but any form of pasta will do)
1-1 1/2 cup Shredded Cheddar cheese

Cook first 3 ingredients, until hamburger is fully cooked and vegtables are done. Drain off the excess fat. Add the tomato sauce, cream of mushroom/chicken soup, salt, pepper and optional dash of Tabasco sauce heat till bubbly. Mix cooked, drained noodles into hamburger mixture.
Pour into a casserole dish. Bake at 350 degree oven until bubbly. Top with grated cheese and bake an additional 3-5 minutes.

Tuesday, April 29, 2008

Baby Back Ribs

Baby Back Ribs
(adapted from Alton Brown’s recipe)

2 whole slabs pork baby back ribs

  • Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Montreal steak Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

  • Braising Liquid:
1 cup white grape juice
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 cloves fresh garlic, chopped
2 Tbsp additional brown sugar

  • In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour( the longer the better. Heat oven to 250 degrees. In a blender, combine all ingredients for the braising liquid, blend until well combined.

  • Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

  • Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler or on the grill just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl add 2 Tbsp brown sugar and toss the rib portions in the glaze. ENJOY!!!
*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

Healthy-ish Chewy Oatmeal Chocolate Chip Cookies

Healthy-ish Chewy Oatmeal Chocolate Chip Cookies
2 1/4 cups Whole wheat flour
1 tsp baking soda
6 tbsp butter
2 tbsp low-fat cream cheese or nufatchel cheese
1 cup brown sugar or brown splenda
2 eggs
1 tsp vanilla
1 cup quick oats or whole oats (whole oats make a drier cookie)
1-2 cups choc chips
Optional ½ cup chopped nuts
Heat oven to 350*
Whisk the flour and baking soda in a small bowl. Set aside.
In the mixer cream butter, cream cheese and sugar. Add eggs in one at a time and then add vanilla.
On a very low speed beat in the flour mixture until just incorporated, do not over mix.
Stir in oats and chocolate chips and optional nuts.
Chill for 15-30 mins
Bake on cookie sheet lined with parchment paper for 10 minutes. Do not over-bake.