Cowboy Cookies

*Note: I’ve made these with both rolled oats and quick oats and we slightly prefer the quick oats so that the oats meld together with the cookies a little more but you can use whichever you have on hand.
*Makes 2-3 dozen cookies
1 cup (2 sticks) butter, softened to room temperature
1 cup packed light brown sugar
1 cup white sugar
1 tablespoon milk
1 1/2 teaspoons vanilla extract
2 large eggs
1 cup crushed corn flakes
2 1/2 cups quick oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup shredded, sweetened coconut
1 cup chopped walnuts (optional)
1 1/2 cups chocolate chips
Preheat the oven to 350 degrees F.
Cream together the butter and sugars until light and fluffy. Add the milk, vanilla and eggs and beat well. Stir in cornflake crumbs and oatmeal. Add the flour, baking soda and salt and mix. Stir in the coconut, walnuts, if using, and chocolate chips.
Place tablespoon-sized balls of dough on a lightly greased or lined cookie sheet and bake for 10-
12 minutes until lightly golden around the edges.

Impossible Pumpkin Pie

*I realize that I accidentally posted this recipe on my regular blog - oops!

I got this recipe from Weight Watchers and I made it this Thanksgiving. It is actually really good, and is totally worth saving the amount of calories by eating this instead of traditional pumpkin pie. Matt's dad and uncle even enjoyed eating it and left the traditional pie for leftovers (that no one ate).

1 can (15oz) pumpkin
1 1/2 cup ff milk
1/2 cup sugar
1/2 cup bisquick (I just used regular pancake mix)
2 Tbsp reduced calorie margarine
2 1/2 tsp pumpkin pie spice (1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
2 tsp vanilla
4 egg whites

Mix all ingredients together in a large bowl, whisk for 2 minutes. Pour mixture into a 9" pie pan that has been sprayed with pam. Bake at 350 degrees for 50-55 minutes. Cool, serve with spoonful of ff cool whip on top.

Serves 8
2 Points per slice (compared to about 9 points per regular pumpkin pie slice - minus the whip cream)

Christmas Morning Strata

This is a family tradition that we borrowed from Lisa and Brian's family. I love it, and we look forward to making it every Christmas morning. Enjoy!

Christmas Morning Strata

8 slices of bread - cut off dark crusts (or as many as neeed to cover pan)
2 c. grated cheese (Cheddar and American)
1-1/2 lb. sausage (hot is best)
4 eggs (I have used 6 or 7 before to make it more eggy)
2-1/4 c. milk
1/4 tsp. dry mustard
1 can cream of mushroom soup
1/2 c. milk
Add red and green peppers, mushrooms, onions

• Place bread into a greased 9x13 pan. Top with cheese.
• Brown sausage and srinkle over cheese.
• Beat eggs with milk (2-1/4 c.) and dry mustard. Pour egg mixture over casserole.
• Refrigerate overnight.
• In the morning dilute soup with milk (1/2 c.). Pour over casserole.
• Preheat to 300 degrees. Bake for 1 to 1-1/2 hours.
• Serves 6-7

Pomegranate-Avocado Salsa

This is a beautiful salsa perfect for the holidays.

1 1/3 cups diced, peeled avocados (about 2 avocados)

3 Tablespoons fresh lime juice

2 cups clementine sections (about 6 clementines)

1 cup pomegranate seeds (about 1 med. pomegranate)

1/2 cup thinly sliced green onion

1/2 cup minced fresh cilantro

2 Tablespoons honey

1/2 teaspoon salt

1 jalapeno pepper, seeded and minced

To prepare salsa, combine avocado and juice in medium bowl; toss gently to coat. Add clementine sections and remaining ingredients; toss gently to combine. Serve with Chips.

Cranberry Salsa

This salsa is seriously SO good! If your making it to take somewhere - make extra for yourself.

1 12 oz. bag of fresh cranberries
1 jalepeno pepper
1/2 bunch cilantro
1/2 - 3/4 cup sugar
juice of 1 lime
3/4 tsp cumin
salt to taste

Combine the above ingredients in a food processer.
Meanwhile, mix together
1/2 cup sour cream
8 oz cream cheese

Spread the salsa mixture over the top of the cream cheese mixture on a platter.

Homemade Tomato Soup

I got this recipe from my teammate Regan. She is a fabulous cook!

Ingredients:
1/2 chopped onion
1/4 cup flour
6 med. tomatoes, peeled & blended (boil tomato for 30 sec. to get peel off)
1 1/2 t. salt
1 t. minced fresh thyme or 1/2 t. dried thyme
1 bay leaf
1/4 cup butter or margarine
2 cups water
1 Tbsp minced fresh parsley
1 t. sugar
1/4 t. pepper

Directions:
In large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, pepper, thyme, and bay leaf. Cover and simmer for 20-30 minutes or until tomatoes are tender. Remove bay leaf before serving.
Yields 4-6 servings
4 W.W. points per serving (about 1 1/2 cups)

*I stuck my tomatoes in my blender before I added them to the soup mixture, that way it was really creamy and not chunky at all.

The BEST Pulled Pork Sandwich and Coleslaw

Coleslaw
3/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon Dijon mustard
1 tablespoon horseradish
1 teaspoon salt
2 teaspoons black pepper
2 tablespoons white vinegar
1 head cabbage, cored, tough leaves removed and shredded
2 small carrots, shredded
Combine all the dressing ingredients together in a large bowl. Adjust seasonings, if necessary. Add the cabbage and the carrots and toss to coat. Cover with plastic wrap and refrigerate for1 hour
**I didn't use horseradish, I used celery seed in place of it - but I don't know remember how much we used. Eric added it, I would start with 1/2 to 1 teaspoon.**

Wilsons' BBQ Award Wining Eastern Carolina Vinegar Sauce:
Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ
1 quart cider vinegar
1 cup water
1/8 cup red pepper flakes
1/4 cup sugar
1 tablespoons Worcestershire
1 tablespoons kosher salt
1 tablespoons black pepper
1 (16-ounce) bottle ketchup
In a large saucepan, mix together all the ingredients, in the order given, over low heat. Simmer for 30 minutes.



Pour all but maybe a cup or so over Pork roast and cook until done, shred. Pour remaining sauce over. OR you can cook your pork then shred, then pour it over - save some out too to pour on after the pork is done right before you bun it.
Put pork on a bun, top with the coleslaw - You have to eat them together it is SO good! It brings out the taste of both pork and slaw