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There is so much to be said about oatmeal cookies, especially grandma’s oatmeal cookies. When you think of fun times and special moments that you experienced as a child I bet oatmeal cookies are one dessert that comes to mind. I remember my grandma making massive quantities of oatmeal cookies and freezing them in large Tupperware boxes. Whenever we wanted a cookie she would just pull the box out of the freezer and we would take a few. Sometimes, grandma would let them thaw on the counter and other times she would microwave them.

I’ll be honest, there were times that I couldn’t wait for my cookie to thaw so i’d just eat it frozen. If I can remember correctly it still tasted great to me! You’ll find the following recipe for oatmeal cookies to eb charming. I bet as you are making the cookies you’ll be struck with feelings of nostalgia. Have fun with this one 🙂

Recipe courtesy of Group Recipes.

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Quick Tip: Cinnamon is the best spice used in making these oatmeal cookies, in my opinion. Add a little extra if you like the flavor.

Every Grandma Needs To Know This Recipe By Heart

As a little girl, I loved coming home from school to the scent of my mom’s apple crisp baking in the oven. I swear you could smell the aroma of this delightful dessert before even opening the door of the house. We had a huge apple tree in our backyard and my mom would make a ton of apple desserts and apple sauce with the fruit. I do believe that her homemade apple crisp was my favorite treat, though. Good thing mom made it quite often during the fall months 🙂 I have developed plenty of my own recipes for apple crisp using a variety of apples and ingredients.

I’ve even made an apple crisp layer dessert. it was a really good. However, this recipe that we are looking at today is very basic. It’s just good old-fashioned apple crisp that doesn’t take long to throw together.

If you have kids who enjoy helping in the kitchen this recipe is the perfect starting point for young chefs in training. it isn’t to complex and it’s very hard to screw up. Enjoy!

Recipe courtesy of Group Recipes.

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Quick Tip: Use a variety of apples in your crisp for lots of fun flavors.

Good morning everyone! How did you all sleep last night? I bet you all were having dreams about food and what you would be making for dinner this evening, right? Or, maybe it is just me who dreams about food haha! I have a great recipe for you all today and it is called baked chicken Caprese. I know you might think that this recipe is only something served at fancy Italian restaurants but I promise you that you cna whip this yummy dish up at home.

The first thing you need to do is get your hands on some high-quality chicken breasts. Spend the few extra dollars to buy organic meat or at least locally sourced meat. Trust me, it’s well worth the extra pennies. Then, put on a Frank Sinatra CD and step into the kitchen. You will be pleasantly surprised at how easy it is to prepare baked chicken Caprese. And the results? Well, let’s just say they are pretty amazing. Enjoy!

Recipe courtesy of Group Recipes.

PLEASE CONTINUE TO THE NEXT PAGE FOR COOKING INSTRUCTIONS.

Quick Tip: For dessert, serve Italian cream cake. Yum!

My husband and I absolutely love a good cookie.  What makes a good cookie you might ask?  We have different opinions.  I prefer my cookies, crunchy and crumbly with not too much chocolate.  My  husband takes his cookies chewy and soft with a very tender center.  He hates cookies with a crunch and he loves his cookies loaded with chocolate. 

These cookies right here are the very ones we can both agree are the best.  They are a mix between crunchy and chewy, a bit crumbly, yet still very soft.  And the chocolate portion is just great.  It is not too bitter, and perfectly sweet.  We absolutely love making these to enjoy after dinner or as a midnight snack.  They really make the holiday season so much better and exciting.  We always have these on hand whether for ourselves or ready for any guests. After you try these, you will, too!

Recipe and photo courtesy of Averie Cooks.

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Quick Tip: If you chill your batter too long, leave it on the counter for a bit to soften up.

Ever wanted to enjoy the flavors of a gingerbread cookie in another form?  Yeah, I haven’t either. Gingerbread cookies are perfect just the way they are. Haha, But anyway, there is a way to get all the flavors of a gingerbread and more in one cake.  It is absolutely delicious and I mean, who doesn’t love a poke cake?!

This cake is all the gingerbread goodness that we know and love infused with caramel sauce and other delicious goodness.  My neighbor Anne makes this poke cake every year for her family for Thanksgiving.  But she is so kind to always make an extra cake for me and my family.  Everyone around here knows her as the poke cake lady and they love her even without ever having met her because of this amazing cake.  Your family will love this one, too.

Recipe and photo courtesy of What’s Cooking Love?.

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Quick Tip: Make sure to poke LOTS of holes in the cake so the sauce gets everywhere!! Yum, yum.

Think of the best cup of hot chocolate.  It is rich, thick, has loads of sweet chocolate and is topped with lots of floating marshmallows (that may be the best part!).  Also, a great hot chocolate is piping hot, which forces you to sip on it quietly and slowly.  Now, think of French toast.  The best I have ordered has REALLY thick toast, coated in lots of cinnamon sugar and has a delicious syrup over it.  Maybe it even has some chocolate chips over the top.

Now, think about what you could have if you combine them both.  I know, I never even thought of it either.  It sounds strange, but think of it… It would be a thick piece of sweet chocolatey toast, has loads of cinnamon sugar over the top and then is covered in toasted marshmallows and coated with chocolate syrup.  Doesn’t sound so bad huh?  Actually, it is not.  It is the perfect breakfast for a person who wants their breakfast dish and drink combined.

Recipe and photo courtesy of Half Baked Harvest.

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Quick Tip: Toast your marshmallows in the broiler for a great taste.

Since I was a little girl, I have been making these cookies.  The recipe came from my great grandmother and it has been passed down through the generations all the way to me.  The cookies are strictly made only during the holidays.  That would be as early as Thanksgiving week and as late as New Year’s week.  That’s it.  For whatever reason, that is an unspoken rule around the households for generations that you could not make these other than the holidays.

The flavor of these cookies is light and they simply melt in your mouth.  The texture is a bit dense but it works so perfectly with the cookie. Once the cookies are out of the oven, they get rolled in powder sugar once while they are hot (so it sticks) and once again once they are cooled (so they get a better coat and they are pretty).  These cookies are the perfect addition to any holiday party.

Recipe and photo courtesy of Kraft.

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Quick Tip: Make sure you roll the cookies in sugar once while warm and again while cool.