Oatmeal Cake

Pour 1 1/2 Cups boiling water over 1 cup oatmeal (regular, not quick) and let it stand for 20 minutes.

Cream:
1/2 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs

Mix together and add in:
1 1/2 cups flour
1 tsp baking soda
1 tsp salt

Mix in oatmeal mixture. Stir well and put into greased cake pan or cookie sheet. Bake at 375 for 35 minutes (or less if using cookie sheet)

Soft Ginger Snaps

3/4 cup shortening
1 egg
1/8 tsp talt
4 Tbsp molasses
1 tsp ginger
1 tsp cloves
1 tsp cinnamon
2 tsps baking soda
1 cup brown sugar
2 cups flour

Mix everything together and refrigerate for 1/2 hour. Roll in balls the size of large marbles. Don't mash down. Bake at 350 for 8-10 minutes. They will look uncooked but should. Let cool on cookie sheet a few minutes. These are very soft and chewy cookies. Yummy!!!

Soft Caramel Corn

2 cups mini marshmallows
1 cup brown sugar
3/4 cup butter (or margarine if you like that sort of thing)

Melt butter & brown sugar over medium heat in large sauce pan until smooth. Stir in marshmallows until melted. Poor over bowl of popcorn and stir to coat. Enjoy!

Hoisin Chicken Rice Bowls

Serves 4

1 tablespoon canola oil
1 large red pepper, diced small
1 10-ounce package baby portebello mushrooms, diced small
2 garlic cloves, minced
2 average-sized boneless, skinless chicken breasts, diced small
1 8-ounce can water chestnuts, drained, diced small
2 teaspoons teriyaki sauce (you can find this by the soy sauce)
4 tablespoons hoisin sauce
3 cups of hot cooked rice
romaine lettuce leaves
sesame seeds
scallions, thinly sliced

Heat oil over medium high heat in a large saute pan. Add red pepper and mushrooms and saute for 5 – 6 minutes until tender. Add garlic and saute an additional minute. Add chicken to pan and cook for 6 – 8 minutes or until cooked through. Stir chicken and red pepper mixture occasionally while it cooks. Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables. Continue cooking until heated through.

To serve, line a single serving size bowl with romaine leaves. Top with a large scoop of rice, some of the hoisin chicken, and a sprinkle of the sesame seeds and scallions.

Alternately, you can serve the hoisin chicken mixture wrapped in lettuce leaves or omit the lettuce leaves completely and serve the chicken over rice.

Slow Cooker Southwest Chicken Stacks

2 cups frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1 pound)
1 1/2 cups salsa

Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.

Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, etc.

White Bean Chicken (or Turkey) Chili

1 tablespoon olive oil
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, undrained
2 cups cooked, diced chicken (or turkey)
2 cups chicken broth
3/4 cup salsa (I use Pace Chunky Medium)
1 teaspoon dried oregano
1/2 teaspoon celery salt
1 1/2 cups shredded mozzarella cheese

In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

Tortilla Sandwhich Wraps

brick of cream cheese, softened
couple of spoonfuls of your favorite jam or to taste
sliced green onions, 1-2 to taste
mix all that together

spread on large tortilla of choice

make a row down center of:
thin sliced turkey
shredded cheddar
flat lettuce
thin sliced tomatoes
whatever else you want to add

start rolling from one side (parallel to row down middle) and roll tightly to other side
slice about 3/4" to 1" wide slices
serve with ranch dressing for dip if desired