Sunday, November 23, 2008

Doctor Richard Hardy's High-Fiber Cookies

Heat together to soften fruit:
1 cup raisins or cut up prunes
1 cup water
Blend and mix with water and fruit:
1 cup oil or margarine or butter
1 cup sugar
Add to previous ingredients:
3 eggs
2 cups grated carrots or zucchini squash
1 cup All Bran cereal (any flaky cereal will work, just won't have as much fiber)
Finally add to all of the above:
2 cups whole wheat flour
2/3 tsp. baking soda
2/3 tsp salt
1 1/2 tsp. cinnamon
1 cup chopped nuts
2 cups 1 minute uncooked oatmeal cereal
Bake at 350 degrees for about 12 minutes

History of this recipe: In South America, Dr. Richard Hardy served several missions as medical advisor and attended to the needs of the missionaries. He found that they often had problems that were directly related to their diet which lacked fiber. He developed this recipe for them. They can be a breakfast cooke or a snack during the day. They are very moist. These cookies are colorful, healthy and delicious.

Thursday, November 20, 2008

Grandma's Chocolate Chip Pudding Cookies

These cookies truly are so delicious!

2 ½ cups flour
1 t. baking soda
1 cup butter, softened
¼ c. granulated sugar
¾ c. light brown sugar
1 pkg. (4 serving size chocolate or vanilla instant pudding mix
1 t. vanilla
2 eggs
1-12 oz. pkg. chocolate chips
1 c. Nuts, chopped (optional)

Mix flour with baking soda. Combine butter, sugars, pudding mix and vanilla in large mixing bowl. Beat in eggs. Gradually add flour mixture; then stir in nuts and chips. Drop onto ungreased baking sheets. Bake 375 degrees for 8 to 10 minutes.

Two Pumpkin Cookies

I love anything pumpkin this time of year! Here are two recipes I've made this fall and my whole family loves!
HINT: If you buy a big can of pumpkin, you can make a double batch of the iced cookies and a regular batch of the CC ones.

Iced Pumpkin Cookies
(courtesy of my neighbor Sandra)


2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin
1 egg
1tsp vanilla
Preheat oven to 350. In a medium bowl combine four, baking soda, baking powder, cinnamon, netmeg, cloves and salt. In a large bow, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg and 1 tsp vanilla to butter mixture and beat until cramy. Mix in dry ingredients. Drop on cookie sheet by tablespoon. Flatten slightly and bake for 15-18 minutes. (I flatten them with a wooden spoon about half way through, it helps the glaze not run off.) Cool then drizzle glaze with a fork ( I use my little wire whisk).


2 cups confectioners' sugar
3 TBS milk
1 TBS melted butter
1 tsp vanilla

Combine all ingredients and stir with a whisk. Glaze should be runny. Drizzle onto cookies.

Pumpkin Chocolate Chip Cookies with Oatmeal
(courtesy of
1 cup butter or margarine, softened
3/4 cup packed brown sugar
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup canned or cooked pumpkin
1 1/2 cups semisweet chocolate chips

In a mixing bowl, cream butter and sugars. Beat in egg and vanilla. combine flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips. Drop by tablespoonfuls onto greased baking sheets. (I just used my silpat.) Bake at 350 degrees F for 12-13 minutes or until lightly browned.

Tuesday, November 18, 2008

Ziti with Chicken and Broccoli

I found this recipe in a magazine called "Dan's Real Food." (The picture is from there too.) I made it last night for dinner and we loved it so much, I just had to share it. In the article it said, "The trick to this dish is tossing the pasta with the sauce for a minute or two in the pan so that the flavors have a chance to mix and meld."

1/4 cup olive oil
3 cloves garlic, crushed
1/2 pound 1 1/2-inch broccoli florets (about 3 cups)
1/2 t. salt
1/3 cup white wine (I substitued chicken broth)
1/2 cup chicken broth
2 1/2 cups diced roast cheicken (skin removed and any juices)
1 t. chopped fresh thyme (I didn't use this)
1/2 cup freshly grated Parmesan cheese
3/4 pound ziti

Cook ziti according to instructions on box. Heat oil and garlic in a large skillet or saute pan over medium heat, stirring, until garlic starts to brown and becomes very fragrant, about 3 minutes. Add broccoli, raise heat to medium high, sprinkle with salt, and cook, stirring often, until broccoli turns dark green and starts to brown, about 2 minutes. Add white wine (chicken broth) and cook, stirring, until it almost completely reduces, about 2 minutes. Add broth, chicken and thyme, bring to a boil, cover, and cook until broccoli is crisp-tender and mixture is hot, about 3 minutes. Sir in half of the cheese and a generous sprinkling of black pepper. Remove from heat.

Drain pasta and return to pot. Add chicken and broccoli, and cook over medium heat, stirring, for 2-3 minutes to allow flavors to meld. Season to taste with salt and pepper, sprinkle with remaining cheese, and serve.