Hershey’s Oatmeal Scotchies

My husband’s favorite cookie.
Ingredients

3/4 C butter or margarine, softened
3/4 C granulated sugar
3/4 C packed light brown sugar
2 eggs
1 t vanilla extract
1 1/4 C flour
1 t baking soda
1/2 t ground cinnamon
1/2 t salt
3 C quick cooking or regular rolled oats
1 3/4 C Hershey’s butterscotch chips

Directions

Heat oven to 375.
Beat butter, granulated sugar and brown sugar in [...]

Sweet Potato Falafel Sandwiches

This recipe uses the reserved sweet potato mixture from Sweet Potato and Chickpea Salad.
Ingredients

2 cups reserved sweet potato mixture
1 1/2 tablespoon sesame seeds
1 1/2 tablespoon breadcrumbs
1/2 cup plain yogurt
4 pitas
2 cups baby salad greens
1/2 teaspoon chili powder
12 cherry tomatoes

Instructions

Preheat the oven to 400 degrees. Spray a baking sheet with nonstick spray.
Purée the sweet potato mixture [...]

Sweet Potato and Chickpea Salad

I’ve never actually believed in the whole “don’t spoil your dinner” nonsense, but when I made a batch of this earlier this afternoon, I snitched so much that I nearly did spoil my dinner (which would have been a shame since my dinner was this salmon). I don’t think that I’m exaggerating when I say [...]

Cumin-Coriander Crusted Salmon

I found this recipe on Sarah’s site a while ago, and it has become a regular feature in our household. (And Jason’s not a huge fan of fish, so the fact that he not only eats it but even requests it says a lot.)
Ingredients

2 tablespoons finely chopped fresh cilantro

1 tablespoon finely chopped shallots (or white onion)

1 [...]

Jeremy’s Amaretto Sours

For my Amaretto Sour-lovin’ friends. You know who you are.
In a small glass, pour 1/2 oz sweetened lime juice.
Add 2 oz Amaretto and a few ice cubes.
Fill the rest of the glass with Diet Squirt.
Bob’s your uncle.
**I’m so relieved we have a beverage category AND a drinks category. We could consolidate them, but that might [...]

Refrigerator Bran Muffins

Jamie put me on to these when we were visiting. The original recipe comes from Carrie Moseman, and it’s in the new Zion cookbook (NZC). They’ve quickly become a staple around here.

5 cups flour (you can use a combination of white and wheat if you like)
2 1/2 cups sugar
1 (15-oz.) box Raisin Bran
5 teaspoons baking soda
2 [...]

Elegant Apricot Chicken Breasts

A NZC (New Zion Cookbook) recipe from the kitchen of Amy Vogel. Amy recommends serving the chicken alongside wild rice and steamed veggies for a simple, yet delicious meal.
8-10 chicken breasts
1 C Dorothy Lynch salad dressing
1 pkg Lipton’s Dry Onion Soup Mix
1-16oz jar apricot preserves
Preheat oven to 350. Place uncooked chicken breasts in greased baking [...]