#59 Montana Monster Cookies

2/3 c. butter, softened or melted
1 1/4 c. brown sugar, packed
3/4 c. sugar
3 eggs, beaten
1 1/2 c. peanut butter, creamy or chunky
6 c. rolled oats, either all old-fashioned or half the quick-cooking kind
2 tsp. baking soda
1 1/2 c. raisins or craisins
1 1/2 c. chocolate chips. I usually use several different types--milk, semi sweet, mini MandM's, etc.

In a large bowl, beat together the butter, sugars, and eggs until creamy. Add peanut butter and baking soda and mix well. Add oats and stir well. if you just have a hand mixer, you may have to use your hands. Stir in chips and raisins.

Scoop and pack the dough into a 1/4 cup measure, and place on cookie sheet.You will only get six cookies to a sheet. Flatten with the palm of your hand that has been dampened with water so the dough doesn't stick to it. Bake at 350 about 15 minutes. Let cool on the cookie sheet until firm enough to move. Makes 2 dozen huge cookies. You can make them smaller, but then they wouldn't be "monster" cookies!

You will find one version or another of these cookies all over western Montana. They are packed with protein (okay, and fat too) and make a nice trail snack or on-the-go breakfast instead of a granola bar. They do not contain any flour, so people who are on gluten-free diets can eat them. If you don't like raisins, just substitute more chips. They are my husband's favorite. We take them with us when we travel, stacked in one of those round oatmeal boxes.

#58 Coconut Fudge Cake

I dug deep in my recipe file and came up with this easy but delicious from-scratch cake for my daughter-in-law's birthday. I clipped it out of the Trib many, many years ago. Everyone loved it!

Cake:
2 c. sugar
2 eggs
3/4 c. cocoa
2 tsp baking powder
1 c. hot water
1 tsp vanilla
1 c. vegetable oil
3 c. flour
1 tsp salt
2 tsp soda
1 c soured milk or buttermilk
1/2 c. chopped nuts (optional)

Filling:
1/4 c. sugar
1 8 oz pkg cream cheese, softened
1 egg
1/2 c. flaked coconut
1 c. chocolate chips (I used the mini ones)
1 tsp vanilla
Beat cram cheese until fluffy. Add sugar, egg, and vanilla, and continue to beat until well blended. Stir in coconut and chips.

In large bowl, combine sugar, eggs, oil, and vanilla, and beat one minute at high speed. In another bowl, sift dry ingredients, then add alternately with combined hot water and sour milk. Stir in nuts, if desired.

Generously grease and flour 10" bundt pan or tube pan. Pour half the batter into prepared pan. Carefully spoon filling over batter, then top with remaining batter. Bake at 350 for 70 to 75 minutes or until a thin knife inserted comes out clean. Cool and serve with a dollop of whipped cream or a scoop of ice cream.

#57 Carrot Cake

This is a half recipe of carrot cake. For two people, who needs a whole sheet? It fits in an 8x8 pan.

Ingredients:
Cake:
1 cup white or whole wheat flour (I recommend the whole wheat)
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
2 eggs well-beaten
1/2 cup honey
1/4 cup dark brown sugar
3 cups grated carrots
1/6 cup oil (I just approximate this)
1/2 cup raisins
1/2 cup chopped nuts (optional)

Frosting:
1/2 lb powdered sugar
1/4 cup softened butter
4 oz softened cream cheese
1/2 tsp. vanilla

Directions:
Cake:
Add liquid ingredients. Add dry ingredients. Fold in raisins (and optional nuts). Bake 45 minutes at 350 degrees. (Don't overcook!)
Frost when cooled.

Frosting:
Mix softened butter. Add cream cheese and blend until soft and creamy (about 8-10 minutes). Add vanilla and powdered sugar until creamy.

***Honey makes the cake moist. Plus, I add extra carrots!

#56 Chicken Taco Casserole

Not sure how appetizing the photo looks but the family sure liked it.  I threw this recipe together for dinner tonight and since the family liked it I thought I better write down the recipe before I forget it.

1 14.5 oz can fire roasted diced tomatoes
1 small can diced green chilies
1 15 oz can black beans, drained and rinsed
1 15 oz can whole kernal sweet corn, drained
2 - 3 cooked chicken breasts chopped finely
1 cup shredded Mexican Mix Cheese
2 Tbsp chili powder
4 drops Tabasco Habinero
1 tsp. cumin
1/2 tsp. oregeno leaves

Stir together ingredients and put into 13 x 9" casserole pan.  Bake at 400 degrees about 10 minutes until ingredients are bubbling.  (I actually forgot to mix in the cheese so I put it on top of the casserole before putting the cornbread on top)

Remove pan from oven and raise temperature to 450 degrees.  Mix cornbread (*recipe below) and dump onto casserole.  Spread evenly across casserole and bake approximately 15 minutes until cornbread is golden and cooked through.

Allow to cool at least 10 minutes before serving with sour cream.

*Cornbread
1 cup flour
1 cup cornmeal
1 Tbsp. sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup oil
1 egg, beaten
1 cup buttermilk (or regular milk)
Mix all ingredients together in a bowl with spoon until throughly mixed.

#55 Annabelle's Favorite Chicken Strips (or wings)

I forgot to take a photo, will do so the next time I make it.


3oz pineapple juice
2 T soy sauce
3/4 cup sugar
1/2 cup ketchup

Mix together and set aside.

2 large boneless, skinless chicken breasts; cut into strips

sprinkle with garlic salt and let sit for 15 or so minutes.

heat a small amount of oil in a pan. dip strips in milk, then dredge in whole wheat flour (seasoned with seasoning salt if desired) brown in hot oil.

Put browned strips in baking pan and pour sauce over it. Bake at 350 degrees for 35 minutes.

MMMMMM