Oatmeal Raisin Cookies

Note: I made this batch with raisins, but I prefer to use orange-flavored dried cranberries (I pick them up at Trader Joe's).

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoons baking soda
1 tablespoon vanilla extract
3 tablespoons milk
2 large eggs
8 ounces unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
3 cups old fashioned oats
1/2 cup raisins

In medium bowl whisk together flour, salt, cinnamon, baking powder and baking soda; set aside. In a small bowl whisk together vanilla, milk and eggs; set aside.

In large bowl combine the butter with both sugars and beat on medium speed until light and fluffy. Reduce speed to low and gradually add milk mixture and beat well. Add the flour mixture and beat until just combined. Stir in the oats and raisins by hand with a wooden spoon. Place dough in refrigerator until firm (I usually refrigerate the dough overnight).

Preheat oven to 350º. Line baking sheets with parchment paper. Shape into tablespoon size balls of dough and place on parchment-lined sheets. Press down gently with the palm of your had to flatten the ball a bit.

Bake 7 minutes and rotate sheet pan and bake an additional 5-7 minutes or until the cookies are light golden brown. Cool cookies on wire rack.

Yield: approximately 4 dozen 1-ounce cookies

Crockpot Chili

This is a favorite for a winter day. I prep it the evening before, placing all ingredients in the crockpot and then placing the crockpot in the refrigerator overnight. In the morning, just start the crockpot on low and dinner will be ready without a fuss. I also like to serve this chili over a baked potato, topped with grated cheese, chopped onion and sour cream.

1 pound ground beef
1/2 pound bulk hot Italian sausage
1 medium white onion, chopped
1/2 cup chopped green bell pepper
2 teaspoons minced garlic
28 ounces canned whole tomatoes, cut up, undrained
15 ounces tomato sauce
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon sugar
1 teaspoon ground cinnamon
1 teaspoon dried oregano
15 ounces can red kidney beans, undrained
15 ounces can red kidney beans, drained

In large skillet cook ground beef, sausage, onion, green pepper and garlic until beef is browned and thoroughly cooked; drain.

In crockpot, combine browned meet mixture with remaining ingredients; mix well.

Cover and cook on low for 7 to 8 hours, or high for 4 hours