Chocolate Oatmeal No-Bake Cookies

2 cups sugar
½ cup milk
4Tablespoons cocoa
½ stick butter
1 teaspoon vanilla
4 Tablespoons peanut butter
3 cups minute oats

• With a wooden spoon, mix together sugar and cocoa in a 2-quart saucepan trying to work out lumps in cocoa.

• Add milk.
• Cook over medium heat, stirring constantly, till mixture comes to a boil.
• Boil one minute, continually stirring.
• Remove from heat and stir in vanilla, butter, and peanut butter.
• Stir till mixture is smooth.
• Add oats, one-half to one cup at a time.

• Drop onto wax paper and allow to set up.

Makes three dozen medium sized cookies.  Store in a cool dry place - if there are any left!

These are probably my very favorite cookies! 

Ham and Shrimp Bites

One package frozen, cooked, peeled, deveined shrimp
One pound ham (thin, sandwich-sliced style
4 Tablespoons Dijon mustard
4 Tablespoons Bar-B-Que Sauce
2 Tablespoons melted butter

• Thaw shrimp according to package directions.
• Using a pizza cutter, slice ham into strips.
• Toss shrimp in mustard.

• Roll ham around shrimp, spear with a toothpick, and place on a baking sheet that has been lightly sprayed with vegetable spray.

• Mix any remaining mustard with Bar-B-Que Sauce and melted butter.
• Brush sauce onto ham surface.
• Bake 5-10 minutes till heated through.

Cheese Ring

2 cups grated sharp cheddar cheese
1 cup finely chopped pecans
1 cup mayonnaise
1 small onion, finely chopped

• Combine cheese, pecans, and onion in a large mixing bowl.
• Fold in mayonnaise.
• Mold into a ring or place in a lightly greased 5 or 6 cup ring mold.
• Chill overnight.
• Place ring on a serving plate.
• Fill center of ring with strawberry preserves.
• Serve with your favorite crackers.

My mother-in-law makes this same cheese ring spread but serves it with pepper jelly in the center.  This changes it from a salty/sweet combination to a creamy/tart combination.  Both renditions are delicious and easy!

You can find my mother-in-law's recipe in the Nolensville Historical Society's Recipes and Memorieso of Nolensville Cookbook.

Spinach Artichoke Dip

This recipe is one of Mike's family's favorites.  The recipe was contributed by my Mike's mother, Carrie Ozburn, and published in Recipes and Memories of Nolensville, a cookbook compiled and sold as a fundraiser by the Nolensville Historical Society. 

2 pkg. frozen chopped spinach
2 pkg. (8 oz.) cream cheese
1 can artichoke hearts (chopped)
1 cup Parmesan cheese
1 cup mayonnaise
Garlic powder, to taste

• Place spinach and cream cheese in a large bowl and microwave on high till cheese melts.
• Add remaining ingredients when spinach mix has cooled.

The first time I made this recipe I had forgotten to check the recipe for ingredients before I went to the store.  So, while standing in the aisle of the grocery store, I called Stephen, Mike's son, because I knew he had prepared the dip before.  He called off the ingredients precisely and my attempt at this family favorite dip was a success!

Pecan Pie Brownies

This recipe is one I adapted from a Southern Living Magazine. 

1 family sized brownie mix
2 eggs
1/2 cup vegetable oil
1/4 cup coffee or water
1 frozen pecan pie, thawed

• Cut pie into cubes and set aside.
• Preheat oven to 350 degrees.
• Spray 9" x 13" baking pan with vegetable spray.
• Blend eggs, oil, and coffee.
• Add brownie mix and half of pie cubes.
• Stir well to mix ingredients thoroughly.  Batter will be thick and lumpy.
• Gently fold in remaining pie cubes.
• Spread batter into baking pan.
• Bake for 40-50 minutes or till brownies begin to pull away from sides of pan.
• Cool brownies completely on a wire rack.
• Cut into small squares or triangles and serve.

For chocolate lovers this one is ooey, gooey, goodness! 

Sea Turtles

This recipe was published in the 2011 edition of Christmas With Southern Living. 

4 cups chopped pecans
2 (11 oz.) packages of caramels
1/4 cup heavy cream
2 teaspoons vanilla extract
2 (4 oz.) chocolate baking bars, chopped
1/4 cup shortening, divided in half
2 (4 oz.) white chocolate baking bars, chopped

• Preheat oven to 350 degrees.
• Bake pecans in a single layer in a large jelly-roll pan 5-6 minutes or until toasted and fragrant.  Cool completely.
• Melt caramel and cream in a heavy saucepan over medium heat, stirring until smooth.
• Remove from heat and stir in vanilla.
• Drop 1 Tablespoon of caramel mixture at a time over pecans and chill 10 minutes or till caramel is firm.

• Carefully lift candies and transfer to a serving platter.

• Redistribute pecans on pan and repeat proceture if needed spooning caramel mix over pecans.
• Microwave white chocolate and half of shortening on high 30 seconds until melted and stir till smooth.
• Spoon  1 Tablespoon chocolate mix onto each candy.

• Repeat melting and spooning procedure with chocolate.
• Let candies harden at room temperature or in refrigerator.

Makes about two and a half dozen candies.

Croutons

This recipe is a great way to use that stale bread and really is quick, easy, and turns out to be tastier than the boxed, bought ones!

stale bread (I used about five slices but you could also use left-over French bread or baguettes.)
2 Tablespoons butter
2 Tablespoons olive oil
spices (I used garlic, parsley, oregano, and cilantro but have used a variety of others as well.)

• Cut bread into cubes.

• Melt butter in skillet on medium heat and add olive oil.
• Stir in spices.
• Add bread cubes and toss to coat evenly.
• Stir and turn frequently until toasted on all sides (about 5-7 minutes) - watch closely and don't overcook!
• Allow to cool and store in an airtight container.

This recipe is a wonderful way to enjoy croutons when you are on a low sodium/lower calorie diet plan.  They are great on tossed green salads or in soups!