Ranger Cookies

We made these cookies for our Primary children as a treat for after the program. They are loaded with all kinds of goodies! Melissa - I'm posting this for you! ;)

Ranger Cookies
2 c. margarine
2 c. sugar
2 c. brown sugar
4 eggs
1 tablespoon vanilla
4 teaspoons baking soda
1 teaspoon baking powder
4 cups flour
4 cups old-fashioned oatmeal
4 cups Rice Krispies
1 cup coconut
1 (10 oz.) pkg. Heath Bits of Brickle or 1 pound M&M's (I used 1/2 pkg. of each)

Cream margarine, sugars, eggs, and vanilla. Add baking soda, baking powder, and flour; blend well. Stir in oatmeal, Rice Krispies, coconut, and brickle chips or M&M's. Mix well until all ingredients are blended. Roll into large balls with cookie scoop and place on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Remove from oven and tap cookies sheet firmly on counter to flatten cookies. Makes about 48 large cookies.

Two Easy Recipes

Here are two easy recipes we've made recently...

This toasted cheese is one of my favorites to make for lunch. It is especially good with garden fresh tomatoes and basil!

Toasted Cheese Sandwich
Bread (I use whatever I have on hand. I love it on crusty Italian bread or a sliced bagel)
Sliced tomatoes (any kind will work)
Basil (if I don't have fresh on hand, I use the dried)
Salt and Pepper
Cheese (once again, any kind will work. I like to use Provolone or a Monterey Jack/Cheddar mix)

Slice tomatoes thin and layer on slice of bread or bagel. Sprinkle with chopped or dried basil leaves. Salt and pepper to taste. Sprinkle cheese over the top and put into oven or toaster oven. Broil until cheese is bubbly.

This is our kids' favorite "breakfast for dinner". They love it with homemade freezer jam. We also love it with fresh berries and whip cream.

Hootenanny Pancake (aka German Oven Pancake)
6 eggs
1 cup flour
1 cup milk
1/2 tsp. salt
1/2 cup butter
fresh strawberries, sliced

Beat together eggs, flour, milk and salt for 5 minutes. Meanwhile, heat oven to 425 degrees. Place 1/2 cup butter in a 9 x 13 baking dish. Put in hot oven just long enough to melt butter. Remove and pour beaten egg mixture into hot butter. Bake at 425 degrees for 20 minutes. Pancake will "grow" up sides of pan. Cut into slices and top with powdered sugar and fresh strawberries, or maple syrup.

Three Cheese Chicken Penne Pasta Bake

1-1/2 cups multi-grain penne pasta, uncooked

1 pkg. (9 oz.) fresh spinach leaves

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. dried basil leaves

1 jar (14-1/2 oz.) spaghetti sauce

1 can (14-1/2 oz.) diced tomatoes, drained

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided

2 Tbsp. KRAFT Grated Parmesan Cheese

HEAT oven to 375ºF.

COOK pasta as directed on package, adding spinach to the boiling water the last minute.

COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

BAKE 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

From Kraftfoods.com, located here.

Vegtable Pizza

This is a great way to use a lot of your gardens vegetables.

1 medium zucchini, quartered length wise
1 small yellow summer squash, quartered lengthwise
1 small red sweet pepper, quartered lengthwise
2 tablespoons olive oil
1 teaspoon black pepper
1/2 teaspoons salt
1 large ripe tomato, chopped
1/4 cup mayo or salad dressing
2 tablespoons purchased basil pesto
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh oregano
4 6-7 inch flour tortillas
1 cup shredded mozzarella or smoked provolone cheese

1. Brush zucchini, summer squash, and sweet pepper with oil; sprinkle with pepper and salt. Place on grill directly over medium heat until crisp-tender, turning once halfway through grilling. Allow 8-10 minutes of sweet pepper and 5-6 minutes for zucchini and summer squash. Remove vegetables from grill.

2. Chop grilled vegetables. In medium bowl combine chopped vegetables, tomato, mayo, pesto, basil, and oregano. Place tortillas on grill rack directly over heat. Spread the vegetable mixture over the tortilla. Sprinkle with shredded cheese. Cover and grill for 2-3 minutes more or until tortillas are lightly toasted, vegetables are just heated, and cheese begins to melt. Carefully remove from grill. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill vegetables and tortillas as above.)

Notes:
When I made this I didn't have the pesto and it still tasted pretty good. Be careful when you place the tortillas on the grill I left them for a little over a minute and they started on fire! So I used the raw tortillas from Costco and place them raw on the grill and let the grill cook them.

Gluten Free Recipes Site

http://glutenfreemamafriends.blogspot.com/

Spaghetti Sauce

This is not a canning recipe however, I make it with my canned tomatoes.

1 1/2 lbs. Italian Sausage (can use Ground Beef but doesn't taste as good)
Onion, chopped
Green Pepper, chopped
Garlic Clove crushed

Brown together and drain.

Add:

3-16oz cans Tomatoes (I use 2 Quarts canned Tomatoes and I puree the tomatoes)
1-3 cans Tomato paste (depending on how thick you like)
2 tsp. brown sugar
1 1/2 tsp. Oregano
1 tsp. Salt
1/2 tsp. Basil
1/2 tsp. Thyme
2 Bay Leaves
1-2 Cups Water

Stir together and simmer for 1-2 hours.

I always have extra sauce that I freeze for a later meal.

Fridge Pickles

Need gallon glass jar.

1/3 c salt
3 c apple cider vinegar
3c sugar
1 tbsp celery seed
1 tbsp mustard seed
1/2 turmeric
add garlic cloves chopped(however many you want) onions (how much you want), cukes (enough to help fill the jar with the liquids) all sliced thin.

Mix the top ingredients and then add the veggies. Set in your fridge for 3 days or longer. It will keep for a yr.

By Lynne Lippy