Sister Acra is 95 years young and serves at the Columbia, South Carolina Temple. Almost every Thursday morning she brings her famous oatmeal cookies. She shared her recipe with me and I feel honored to be able to post it on my blog.
Sister Acra's Delicious Oatmeal Cookies & Raisins
2 cups flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
2 sticks butter
1 cup firmly packed brown sugar
1/2 cup white sugar
1 Tablespoon vanilla
3 Tablespoons milk
2 large eggs
3 cups old fashioned oats
1 cup raisins
Put together flour, salt, cinnamon, baking powder, baking soda, oats and raisins, set aside. Mix butter, sugars, eggs, vanilla and milk. Add dry ingredients and mix well. Drop onto lightly greased pan. Bake at 375 degrees until lightly brown on edges (about 10 - 12 minutes).
I love baking and eating cake, but I wanted to make something I had never made before. I came across this Turtle Cake in an old cookbook from church. The ingredients sounded delicious--German chocolate cake, chocolate chips, caramels, nuts. I had to try it and it was a winner! I've already made it several times.
WARNING: This cake can be addictive!
Turtle Cake
1 box German chocolate cake mix (I use Duncan Hines)
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
1 cup chopped nuts (I used pecans)
1 cup milk
1 (14 oz) package caramels
In a sauce pan, melt caramels with milk over low heat, stirring occasionally. Takes about 10 - 12 minutes.
In the meantime, mix cake according to directions, adding vanilla. Pour 1/2 of cake mixture in a greased and floured 13 x 9 pan (I use Baker's Joy). Bake about 10 - 12 minutes at 350 degrees.
When cake has baked for the 10 or more minutes and the sauce is ready, pour sauce over the cake. Sprinkle with chocolate chips and nuts. Pour remaining batter over sauce. Bake about 20 - 30 minutes more, until done.
Icing:
1 stick butter
3 1/2 Tablespoons cocoa
1 box confectioners sugar
1/3 cup milk
Dash of salt
1 cup chopped nuts (optional)
Bring butter, milk, cocoa and salt to a boil over medium heat. Add sifted confectioners sugar (I never sift mine). Pour over cake while both are hot. Sprinkle with nuts. (You can mix the nuts in when you add the confectioners sugar if you'd like.)
**This cake is so moist and delicious. You can't eat just one piece!
I love when I find a good recipe while browsing through a magazine at the doctor's office. This was in Better Homes and Gardens and I've seen it in other magazines as well. It is so easy and it uses the Rotel tomatoes and Velveeta cheese I love in my Nacho Cheese Dip recipe. I think it tasted even better the next day and I even liked it cold.
Cheesy Nacho Chicken Rotini
4-5 boneless, skinless chicken breasts, cut into 1 inch pieces
2 cups water
3 cups rotini pasta, uncooked
1 package (16 oz.) frozen broccoli, cauliflower, carrot blend
1 can (10 oz.) Rotel diced tomatoes and green chilies, undrained\
1/2 pound Velveeta, cut into 1/2 cubes
Spray a large skillet with cooking spray. Cook and stir chicken on medium-high until no longer pink (about 5 minutes).
Stir in water and bring to a boil. Add pasta and stir.
Cover and simmer on medium-low heat 10 minutes or until pasta is tender. Add remaining ingredients and stir.
Cook, covered for 5-10 minutes or until Velveeta cheese is completely melted and vegetables are crisp-tender. Stir frequently.
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