Strawberry Oatmeal Bars

Hey, I believe these are healthy and nutritious because they have two healthy ingredients. Strawberries which are very good for you and oatmeal which is very good for your heart! So, in my humble opinion these are absolutely good for you and you may eat as many as your heart desires! Again, my sister Jennifer has made these precious little treats and I have a picture to share and a satisfied tummy! Thanks Jen.

Raspberry Oatmeal Bars

1 1/4 C Flour
1 1/4 C quick oats
1/2 C Sugar
1/2 tsp baking powder
1/4 tsp salt
3/4 C butter, melted
2 tsp vanilla extract
1 C raspberry preserves
1/2 C flaked coconut
combine dry ingredients, except coconut, in bowl, add butter and vanilla, stir until crumbly.  set aside 1 cup.  press remaining crumb mixture into ungreased 9x13 pan spread preserves over crust combine coconut and reserved crumb mixture, sprinkle over preserves.
Bake at 350 for 25-30 min or until coconut is browned, cut into bars.

Italian Christmas Cookies

Once again my sister, Jennifer has baked some amazing cookies. They were part of her Christmas tray one year. Did I tell you that my Gma is Italian. These passed the palette of many and I'm so glad I have the recipe now, because I will be baking these babies up more than just around the holidays.


Italian Christmas Cookies
 1 Cup Butter Softened
2 Cups Sugar
3 eggs
1 carton Ricotta cheese(15oz)
2tsp Vanilla
4 C flour
1tsp Salt
1tsp Baking Soda
-cream butter and sugar, add eggs one at a time.
Beat in ricotta and vanilla.
combine flour, salt and baking soda, gradually add to creamed mixture.
Drop by rounded teaspoons onto parchment paper lined sheets, bake for 10-12 min at 350 Remove to wire racks to cool then frost and decorate with sprinkles

Frosting:

1/4 C butter, softened
3-4 C Confectioners Sugar
1/2 tsp vanilla
3-4 Tbls milk
cream butter, sugar and vanilla, add enough milk til frosting reaches spreading consistency.  Frost cooled cookies, store in cool place or refrigerator for up to 1 wk.  yield 8 dozen

Soft Ginger Cookies

My sister Jennifer makes a tray of many cookies at Christmas time. My favorite cookies are those that are soft and moist and take a cookie that you can sink your teeth right through and then have a wonderful flavor burst across taste buds of your tongue! 

I love these cookies for those very reasons. They are rolled in sugar and then dipped in white chocolate which offers texture of the sugar crystals to sort of pop and then melt into your mouth next to the white chocolate that melts and dissolves upon touching your tongue! Oh, I'm in love!

I'm telling you these are to die for!

GINGER SNAP COOKIES without the Snap!

2 C Sugar
1 1/2 C Veg Oil
2 eggs
1/2 C Molasses
4 C all purpose Flour
4 tsp Baking Soda
1 Tbls Ginger
2 tsp Ground Cinnamon
1 tsp Salt
Additional sugar for rolling
1 block of vanilla Almond bark
OR
2 pkgs white choc chips (10-12oz pkgs)
1/4 Cup shortening
-combine sugar and oil, beat in eggs, stir in molasses.  Combine dry ingredients and add to creamed mixture.
-shape into balls and roll into sugar, place 2 in apart on ungreased or parchment lined sheets.

Bake at 350 for 10-12 min or until cookie springs back when touched. remove to racks to cool.
-I like to just melt the almond bark in the microwave and dip half the cookie, (I tend to agree with you, too Jen)
if you cannot find the almond bark melt white choc. chips with shortening over low heat stir til smooth and dip cookies.
yield 14 dozen!