My dad, Karl Haws, has made these cookies for ages. He has bag, upon bag, upon bag in the freezer. He especially likes these cookies very small, because they become these poppable little crispy-crunchy bites. However, you can make the cookies whatever size you like.
1 cup butter, softened
1-1/2 cups brown sugar
2 eggs
5 Tbsp. evaporated milk
1 tsp. vanilla
2 cups flour, sifted (my dad especially likes to use whole wheat flour)
1-1/2 tsp. baking powder
1 tsp. salt
1/8 tsp. nutmeg
1 tsp. cinnamon
2 cups rolled oats
1/2 cup chopped walnuts
1 cup raisins
In a large bowl, combine flour, baking powder, salt, nutmeg, and cinnamon. Set aside. In a large mixing bowl, cream butter and brown sugar. Add eggs, evaporated milk, and vanilla. Mix well. Add combined dry ingredients and mix well. Add oats, walnuts, and raisins, mixing until all ingredients are evenly incorporated. Drop by tablespoonfuls onto greased cookie sheet. Bake at 375 for 12-15 minutes or until lightly browned.
Thursday, February 25, 2010
Tuesday, February 23, 2010
Chicken Crescents
This is a favorite meal at our house. It is filling, flaky and just plain yummy! They are easy and quick to make, which is always a plus.
Crescents:
2 tubes refrigerated Crescent rolls
1 (8 ounce) package cream cheese softened
2 cups cubed cooked chicken
2 green onions
seasoning salt to taste
1/4 cup butter melted
1 cup seasoned bread crumbs (we usually use italian bread crumbs)
Sauce:
1 can (10.75 ounces) Cream of Chicken soup
1/2 to 1 cup sour cream
1/3 cup milk
In a bowl combine cream cheese, chicken, green onions and seasoned salt. Mix well. Place a small amount of the filling on the wide end of the crescent roll. Roll crescent toward smaller end, tucking under seams and pinching closed. Roll the filled crescent in the melted butter and then in the bread crumbs. Place on a baking sheet. Repeat for all remaining crescents.
Bake at 350 degrees for 25 minutes or until lightly brown.
In a saucepan, heat the soup, sour cream and milk. Warm through. If you find your sauce to be too thick add more milk. Be aware that as the soup warms it gets thinner so don't add too much milk. If you like your sauces to be more tangy, add more sour cream.
Spoon warmed sauce over crescents. Enjoy!
Crescents:
2 tubes refrigerated Crescent rolls
1 (8 ounce) package cream cheese softened
2 cups cubed cooked chicken
2 green onions
seasoning salt to taste
1/4 cup butter melted
1 cup seasoned bread crumbs (we usually use italian bread crumbs)
Sauce:
1 can (10.75 ounces) Cream of Chicken soup
1/2 to 1 cup sour cream
1/3 cup milk
In a bowl combine cream cheese, chicken, green onions and seasoned salt. Mix well. Place a small amount of the filling on the wide end of the crescent roll. Roll crescent toward smaller end, tucking under seams and pinching closed. Roll the filled crescent in the melted butter and then in the bread crumbs. Place on a baking sheet. Repeat for all remaining crescents.
Bake at 350 degrees for 25 minutes or until lightly brown.
In a saucepan, heat the soup, sour cream and milk. Warm through. If you find your sauce to be too thick add more milk. Be aware that as the soup warms it gets thinner so don't add too much milk. If you like your sauces to be more tangy, add more sour cream.
Spoon warmed sauce over crescents. Enjoy!
Sunday, February 21, 2010
Honey Sesame Pork Tenderloin
Awesome recipe! This pork has soooo much flavor! You have to try it!
1/2 cup soy sauce
2 cloves garlic, minced
1 tsp. ginger or 1 Tbsp. fresh ginger, grated
1 Tbsp. sesame oil
1 to 1-1/2 lb. Pork Tenderloin
1/4 cup honey
2 Tbsp. packed brown sugar
1/4 c. sesame seeds
Combine soy sauce, garlic, ginger, and sesame oil in large ziploc bag. Add tenderloin. Marinate at least 2 hours. Combine honey and brown sugar in a shallow bowl. Remove tenderloin from marinade and pat dry with a paper towel. Roll tenderloin in honey mixture and then roll in sesame seeds. Roast in shallow pan at 375 degrees for 20-30 minutes, or until meat thermometer registers 160. Makes 4-6 servings.
Source: Worldwide Ward Cookbook
1/2 cup soy sauce
2 cloves garlic, minced
1 tsp. ginger or 1 Tbsp. fresh ginger, grated
1 Tbsp. sesame oil
1 to 1-1/2 lb. Pork Tenderloin
1/4 cup honey
2 Tbsp. packed brown sugar
1/4 c. sesame seeds
Combine soy sauce, garlic, ginger, and sesame oil in large ziploc bag. Add tenderloin. Marinate at least 2 hours. Combine honey and brown sugar in a shallow bowl. Remove tenderloin from marinade and pat dry with a paper towel. Roll tenderloin in honey mixture and then roll in sesame seeds. Roast in shallow pan at 375 degrees for 20-30 minutes, or until meat thermometer registers 160. Makes 4-6 servings.
Source: Worldwide Ward Cookbook
Tuesday, February 16, 2010
S'mores Bars
This recipe was given to us by Julia Haws, our sister-in-law. She first made these awesome bars for us one summer when we were all at our family cabin in Southern Idaho. These bars are quickly becoming a cabin tradition for us!
3/4 cup butter, melted
1 cup flour
2 cups graham cracker crumbs
1/2 cup brown sugar
3 cups mini marshmallows
3 cups chocolate chips
In a large bowl, mix together butter, flour, graham cracker crumbs and brown sugar. Press into 9x13 pan to make crust. Sprinkle marshmallows and chocolate chips over crust. Bake at 350 for 30 minutes. Allow to cool before cutting.
3/4 cup butter, melted
1 cup flour
2 cups graham cracker crumbs
1/2 cup brown sugar
3 cups mini marshmallows
3 cups chocolate chips
In a large bowl, mix together butter, flour, graham cracker crumbs and brown sugar. Press into 9x13 pan to make crust. Sprinkle marshmallows and chocolate chips over crust. Bake at 350 for 30 minutes. Allow to cool before cutting.
Cheese Broccoli Soup
We got this recipe from April, Heather's sister. I believe it comes from her husband's family, the Claysons. We made it a while back and it was soooooo good! It makes a TON of soup, and will feed a crowd! I believe they make it every Christmas.
Stir together in a large kettle and boil for 10 minutes:
6 cups water
1/4 cup (4 tbsp. or 12 cubes) Chicken bouillon granules
1 cup chopped celery
1 large chopped onion (may only use half - enough to make about 1 cup chopped or less.)
16 ounce bag frozen chopped broccoli (or 3 fresh stalks)
1/2 cup butter
Mix separately:
6 cups water
1 1/2 cups flour
Whisk together and pour into boiling soup, stirring constantly (and reduce heat to medium high) while soup thickens
When Thickened, add:
1 large jar Cheez Whiz (will melt slowly as you stir)
Dash of pepper
Keep stirring until cheese melts, then remove from heat. Makes a very large pot of soup! Serve hot with cornbread (or serve in bread bowls).
Source: http://eatintreats.blogspot.com
Stir together in a large kettle and boil for 10 minutes:
6 cups water
1/4 cup (4 tbsp. or 12 cubes) Chicken bouillon granules
1 cup chopped celery
1 large chopped onion (may only use half - enough to make about 1 cup chopped or less.)
16 ounce bag frozen chopped broccoli (or 3 fresh stalks)
1/2 cup butter
Mix separately:
6 cups water
1 1/2 cups flour
Whisk together and pour into boiling soup, stirring constantly (and reduce heat to medium high) while soup thickens
When Thickened, add:
1 large jar Cheez Whiz (will melt slowly as you stir)
Dash of pepper
Keep stirring until cheese melts, then remove from heat. Makes a very large pot of soup! Serve hot with cornbread (or serve in bread bowls).
Source: http://eatintreats.blogspot.com
Tuesday, February 9, 2010
Stuffed Rolls
My parents have made these tasty rolls for many, many large family get togethers and special occasions. I always remember eating them on New Year's Eve, and other times when my parents would host youth get-togethers when my Dad was Bishop of our LDS ward. This recipe makes a LOT of rolls, so it's easy to serve to large groups. You can easily halve or quarter the recipe to feed smaller crowds, or even double the recipe for REALLY big groups!
4 pounds medium cheddar cheese, finely shredded
2 pounds ground ham (or bologna)
4 onions, finely chopped
2 cups tomato sauce
1/2 cup finely chopped green bell pepper
2 cups mayonnaise
tabasco to taste
60-75 unsliced french rolls
Combine all ingredients except rolls in a very large bowl. Slice off the ends of french rolls and use the end of a wooden spoon or your finger to poke a hole in the soft insides of rolls. Stuff each poked roll lightly with filling. Wrap each roll in a sheet of wax paper and bake for 30 minutes at 350.
Makes 60-75 rolls.
4 pounds medium cheddar cheese, finely shredded
2 pounds ground ham (or bologna)
4 onions, finely chopped
2 cups tomato sauce
1/2 cup finely chopped green bell pepper
2 cups mayonnaise
tabasco to taste
60-75 unsliced french rolls
Combine all ingredients except rolls in a very large bowl. Slice off the ends of french rolls and use the end of a wooden spoon or your finger to poke a hole in the soft insides of rolls. Stuff each poked roll lightly with filling. Wrap each roll in a sheet of wax paper and bake for 30 minutes at 350.
Makes 60-75 rolls.
Famous Haws Family Oatmeal Cake
So, my parents have been making this cake for ages. When I was growing up, it was easily the most requested birthday cake in the house, served with vanilla ice cream. It has a warm moist cake topped with crispy, chewy, toasted coconut and nut topping. It has LOVE written all over it. Enjoy!
Cake:
1-1/2 cups boiling water
1 cup rolled oats
1/2 teaspoon salt
1/2 cup butter, softened
1 cup brown sugar
2 eggs
1 cup sugar
1-1/2 cups sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 to 1 tsp. nutmeg
In a medium bowl, combine oats and salt. Add boiling water and set aside. In a large mixing bowl, cream butter, brown sugar, eggs and sugar. Combine flour, baking soda, cinnamon and nutmeg and add to creamed mixture, beating well. Fold in oat mixture. Spread in greased 9x13 pan and bake at 350 for 30-35 mins. or until cake passes toothpick test.
while cake is cooling, make topping:
Topping for Oatmeal Cake: (My dad loves the topping the most, so he likes to use 1-1/2 times this topping recipe, but that is totally up to you).
1/4 cup brown sugar
1/2 cup sugar
1 cup flaked coconut
6 tbsp. butter
1/4 cup evaporated milk
1 cup chopped nuts
In a saucepan, combine ingredients over medium heat until combined and bubbly. Stir in 1 tsp vanilla, and spread on cake. Place under broiler in oven until toasted and golden brown.
Cake:
1-1/2 cups boiling water
1 cup rolled oats
1/2 teaspoon salt
1/2 cup butter, softened
1 cup brown sugar
2 eggs
1 cup sugar
1-1/2 cups sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 to 1 tsp. nutmeg
In a medium bowl, combine oats and salt. Add boiling water and set aside. In a large mixing bowl, cream butter, brown sugar, eggs and sugar. Combine flour, baking soda, cinnamon and nutmeg and add to creamed mixture, beating well. Fold in oat mixture. Spread in greased 9x13 pan and bake at 350 for 30-35 mins. or until cake passes toothpick test.
while cake is cooling, make topping:
Topping for Oatmeal Cake: (My dad loves the topping the most, so he likes to use 1-1/2 times this topping recipe, but that is totally up to you).
1/4 cup brown sugar
1/2 cup sugar
1 cup flaked coconut
6 tbsp. butter
1/4 cup evaporated milk
1 cup chopped nuts
In a saucepan, combine ingredients over medium heat until combined and bubbly. Stir in 1 tsp vanilla, and spread on cake. Place under broiler in oven until toasted and golden brown.
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