Yummy Oatmeal Cookies

3 cups uncooked quick-cooking oats
2 cups firmly packed brown sugar
1 cup butter, softened
2 large eggs
1 tsp. baking soda
2 tsp. vanilla extract
1/2 tsp. salt
1 1/2 cups flour

Heat oven to 375 degrees. Combine all ingredients except flour in large mixer bowl. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). Stir in flour by hand until well mixed. Drop dough by rounded tablespoonfuls 2 inches apart onto lightly greased cookie sheets.
Bake for 8 to 12 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Enjoy!

Blueberry Buttermilk Muffins

2 1/2 cups flour
2 1/2 tsp. baking powder
1 cup sugar
1/4 tsp. salt
1 cup buttermilk
1/2 cup butter, heated until slightly browned
2 large eggs, beaten
1 1/2 cups fresh or frozen blueberries
1 Tbls. flour

Heat oven to 400 degrees. Grease and flour a 12-cup muffin tin or line with paper liners.
Combine 2 1/2 cups flour, baking powder, sugar and salt in a mixing bowl; make a well in the center. In another bowl, combine buttermilk, melted butter and eggs; mix well. Pour mixture into well. Mix batter until just moistened; do not over mix. Toss blueberries with 1 tablespoon flour and gently fold into batter. Fill prepared muffin tins two-thirds full. Bake for 18 to 20 minutes or until muffins test done. Cool in pan on wire rack. Enjoy!

Mock Enchilada Casserole

1/2 lb. ground beef
2 (15 oz.) cans kidney beans, drained
1 cup enchilada sauce
1 (8.5 oz.) pkg. cornbread mix

Preheat oven to 375 degrees. Brown beef in a large skillet, stirring to crumble. Drain on paper towel. Combine beef, kidney beans and enchilada sauce in a casserole dish. Bake for 15 minutes. Combine beef, kidney beans and enchilada sauce in a casserole dish. Bake for 15 minutes. Meanwhile, prepare cornbread batter according to package directions. When beef mixture is bubbling hot, spoon cornbread batter on top leaving space between. Continue baking for about 25 minutes or until cornbread is set and golden. Enjoy!

Monkey Bread

3 (10-oz.) cans refrigerated biscuits
1/2 cup butter, melted
1 cup granulated sugar
3/4 cup brown sugar, packed
1 Tbls. ground cinnamon
1/4 cup finely chopped nuts
1/2 cup raisins (optional)

Preheat oven to 350 degrees. Spread 1 to 2 Tbls. butter in the bottom of a 2-quart casserole dish. Combine sugar, brown sugar, cinnamon, nuts and raisins in a brown or plastic bag.
Quarter each biscuit with a pair of kitchen scissors. Drop a handful of the quartered biscuits into the sugar mixture and shake to coat well. Layer prepared casserole dish with half the quartered biscuits. Drizzle with 2 to 3 tablespoons butter. Layer remaining biscuits. Mix remaining butter with remaining sugar mixture in the bag and crumble over top layer of biscuits. Bake for 45 minutes or until done. Invert onto serving plate and serve warm. Enjoy!

Bacon, Lettuce and Tomato Salad

2 large tomatoes, cubed
8 slices crisply cooked bacon , crumbled
1 (10 oz.) bag (about 6 cups) mixed salad greens
3/4 cup creamy-style ranch dressing
2 cups (8 oz.) cheddar cheese , shredded

Layer tomatoes, bacon, salad greens, dressing and cheese in large serving bowl . Toss just before serving. Enjoy!

Baked Spinach

1/2 cup butter
8 oz. cream cheese
2 pkgs. frozen spinach
1 pkg. Lipton Onion Soup Mix
Breadcrumbs

Melt butter in a large frying pan. Add 2 packages of spinach. Break up and stir. Add cream cheese and onion soup and mix together. Stir well. Place in a casserole dish. Top with breadcrumbs and bake at 300 degrees for 45 minutes. Enjoy!

Cinnamon Carrot Bread

3/4 cup white sugar
1/4 cup packed brown sugar
3/4 cup vegetable oil (sunflower seed oil is great in this recipe)
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
2 eggs
1 pinch salt
1 cup grated carrots
1/2 cup chopped pecans
1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Grease and flour a 9 x 5 inch loaf pan.
In a large bowl, beat together the sugars and oil. Sift flour, baking powder, baking soda, cinnamon, and salt into the bowl while stirring occasionally. Beat the eggs together, and gradually stir into the batter until everything is combined. Mix in carrots, pecans, and vanilla until well combined. Pour batter into prepared pan.
Bake on middle rack for 60 minutes, or until it tests done. Cool in pan for 10 minutes, and then turn out onto wire rack to cool completely. Enjoy!