oatmeal pudding cookies

i baked these cookies on easter. i didn't use any raisins because i didn't think it was necessary but i wish i did. they taste like sugar cookies with oatmeal in them which i really enjoyed the taste, but they reminded me so much of the cookies at the cookie house in kings plaza (http://www.kingsplazaonline.com/storedetails.aspx?storeid=115) which have raisins in them. so next time if i'm ever craving cookie house cookies, i'll make these. now i need chocolate chip cookie, chocolate chip cookies with nuts, sugar cookies and peanut butter cookie recipes that taste like the cookie house cookies. reminds me of childhood.

1 1/4 c Flour

1 ts Baking soda

1 c Butter or margarine;

-softened

3/4 c Packed brown sugar

1/4 c Granulated sugar

1 pk Instant vanilla pudding (4oz)

2 Eggs

3 1/2 c Quick oats

1 c Raisins; optional

Preheat oven to 350 degrees. Baking time: 8 minutes Mix flour with

baking soda. Combine butter, both sugars and the pudding mix in a large

bowl. Beat until smooth and creamy. Beat in eggs. Add flour and oatmeal.

Batter will be stiff. Drop from teaspoon onto ungreased cookie sheet about

2 inches apart. Bake for the 8 minutes.

*i followed this recipe and my ovenn was at 350 but for some reason the cookies took somewhere between 16 and 18 minutes to bake.

quick & easy whiskey cake

this cake taste homemade and buttery but the secret is a secret no longer. it's cake mix, pudding mix, whiskey and no butter. it doesn't taste like whiskey it taste more like a pound cake. i cut the walnuts out so ryan could eat some. i'd write more about how awesome this cake is but i'm sleepy from this fresh mango and vodka cocktail gillian made. it's like my chocolate whiskey cake aka narcolepsy cake but it's narcolepsy in a glass. YAAAAWN!

1 pkg. yellow cake mix

1 pkg. instant vanilla pudding mix

4 eggs

1/3 c. Irish whiskey (i actually used canadian whiskey)

1/2 c. cold water

1/2 c. oil

3/4 c. chopped walnuts

1. Blend all ingredients in a large mixing bowl.

2. Beat well for about 3 minutes.

3. Grease a 10" tube or bundt pan. fill with mixture.

4. Bake at 325 degrees for 1 hour.

5. Set on rack to cool. sprinkle with powdered sugar.

pretzel fried chicken

this is exactly what it sounds like. it's like making a chicken cutlet but instead of breadcrumb it's pretzel crumbs. lately i've been the master of white trash dinners. i made bacon & cream cheese sandwiches with french fries the other night. i'm really starting to feel like rachel ray now.

upside down apple pecan pie

i thought this pie was going to be hard to bake. it actually turned out to be very easy to make and i love it. i misread the recipe so i thought it was only going to use one pie crust, but the two pie crust actually make this a very sturdy pie. i was reading people's feedback on having baked this pie and there were suggestions to use wax paper so the pecans don't stick to the pie pan. i think if you follow the directions, you will have no trouble getting your pie out of the pie pan, and the carmelized pecans won't make your pie stuck to the pie pan. wait exactly five minutes, so the caramel cools off enough where it isn't molten lava but it's still liquidy enough to get it outta the pan. again i used the local pecans from logan, nm that i got at the ranch supply shop.

1 cup chopped pecans

1/2 cup firmly packed brown sugar

1/3 cup margarine, melted

1 package of pastry for a 9 inch double crust pie

6 cups Granny Smith or golden delicious apples - peeled, cored and sliced

1/4 cup white sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a 9 inch deep-dish pie pan, combine pecans, brown sugar and margarine; spread into a single layer. Roll out dough, and place bottom crust over pecan mixture.

In a large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Pour into crust in pan. Top with second crust. Fold edges of crust over, and flute to seal edges. Make several small slits in the top to allow steam to escape.

Place pan on foil or cookie sheet during baking to guard against spillage. Bake in preheated oven for 40 to 50 minutes, or until crust is golden brown and apples are tender.

Cool pie in pan for 5 minutes. Place serving plate over pie, and flip to invert, being careful not to come in contact with molten sugar. If some of the nuts stick to the pan, remove them with a knife, and place on pie. Allow to cool for 1 hour.

hash brown quiche

i made this and it was really good. i suggest you go make this right now. as soon as it came out the oven ryan and i had a slice. then i wanted to reheat this for breakfast the next day n then leftovers for lunch but i left it at home. i called ryan to bring me my lunch and he already ate it all. oh well at least i got a couple of slices. i used pre cut home fries, although this recipe suggest to use shredded hash browns. the home fries were more like a layer instead of an actual crust but it taste just fine to me. i used 1/2 stick of butter instead of 1/3 cup and i left the potatoes in the oven for a bit longer. also used janet's farm fresh milk (milked that morning) and eggs.

3 cups shredded hash brown potatoes

1/3 cup butter, melted

seasoning salt to taste

1 cup diced cooked ham

1/4 cup chopped onion

1 cup shredded Cheddar cheese

2 eggs

1/2 cup milk

salt and pepper to taste

Directions

Preheat oven to 425 degrees F (220 degrees C).

Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.

In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.

Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.