It's Been A While & Homemade Glazed Donuts

My posts on here have been few and far between for the past several months.  It just seems that lately blogging hasn't been the biggest priority in my life (and it shouldn't be).  I am still around reading comments and working on my contributor posts but haven't been finding the time needed to keep up with regular posts lately.  I have many ideas floating around in my brain and have started typing several but actually getting the words to make sense just isn't happening lately.  Writers block?!?  Maybe.  Stick with me, I will be back on a more regular basis soon (I hope) but until then check out some of my most popular posts from the past couple of years.  You can find them on my side bar to the right. 

For now, hop on over to my friend Jenn's blog "The Purposeful Mom" and check out my latest contributor post.  You will be so glad you did.  I am sharing my latest adventure in the kitchen, a delicious recipe for Homemade Glazed Donuts, and they are dairy free. 

Snow Cream

It's cold and snowy outside in my neck of the woods. This is great weather for eating our favorite soups and stews. It's also a fun time to play in the snow with our sleds, build snowmen, drink hot chocolate and make yummy snow cream.

Since my kids and I just recently made snow cream I thought I would share the recipe with you. If you happen to get some snow this winter (and lets face it - living in the US this Winter there is a good chance of that, lol)  you can enjoy a bowl of it with your family too.

You will need about 10 cups of fresh white clean snow.

1 cup of sugar

3 tsp vanilla

Dash of salt

2 cups of milk or I like to do 1 cup of cream (evaporated milk) an 1 cup of water for a creamier taste.

Mix your sugar, salt, milk and vanilla together well and then stir in your snow. You may need to add a little more snow to get the proper consistency.

That's it! Dish it up and enjoy.

Cabbage & Kielbasa Dinner: Comfort Food For Cold Days

I know that many people like to eat cabbage on the first day of January. This recipe I am about to share is so yummy I am sure you will want to eat more than just at the beginning of a new year. It is basically 4 main ingredients and it makes a delicious yet super simple dinner on a cold winters day.

Head on over to The Purposeful Mom's page where I am contributing today to check out this amazing recipe.

Pumpkin Fudge

 

This recipe is one that I found online from Libby's and if you like pumpkin fudge I think you will be pleased with this recipe.  It is fairly easy to make and tastes great.  The pumpkin and spice flavors are mild and not overwhelming. 

 

Ingredients:

• 2 cups granulated sugar
• 1 cup packed light brown sugar
• 3/4 cup (1 1/2 sticks) butter or margarine
• 2/3 cup (5 fl.-oz. can) evaporated milk (cream)
• 1/2 cup pure pumpkin
• 2 teaspoons pumpkin pie spice
• 2 cups (12-oz. pkg.) white chocolate chips
• 1 jar (7 oz.) marshmallow creme
• 1 cup chopped pecans (optional, I did not include these in mine)
• 1 1/2 teaspoons vanilla extract

 

Directions:

 

Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).

Stir in chocolate chips, marshmallow creme, nuts and vanilla extract. Stir vigorously for 1 minute or until chocolate chips are melted and marshmallow creme is combined well. Immediately pour into buttered pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. Makes about 3 pounds.  

Easy Pumpkin Spice No Bake Cookies

It's officially Fall time now and for me it's the time to start baking all things apple and pumpkin. This year I got the idea from a friend to make pumpkin flavored no bake cookies. So I thought I would attempt to use my traditional Chocolate No Bake Cookie recipe and just make a few slight changes. These cookies are fairly cheap, super easy, and take only a few short minutes to make. In fact much like the original version of this cookie I usually have all the ingredients needed on hand.  If you would like to have the recipe and see how I make mine step by step head on over to The Purposeful Mom's blog where I am posting today. 

Chocolate No Bake Cookies

This cookie is delicious, super easy and takes only a few minutes to make.  No Bake Cookies - as we call them are pretty much a staple around our house and in our family.  It's the "old stand-by" treat when you don't know what else to make.  I assumed this was the case everywhere.  I figured everyone knew about the great tasting chocolate oatmeal no bake cookies, but I was wrong. 

A few weeks ago my youngest son had one of his friends up for a sleepover and as a treat I had made No-Bakes.  Late in the evening I offered them to the boys as a snack with a glass of milk and to my surprise his friend had no idea what kind of cookie I was talking about.  He told me that he had not only never tasted a No-Bake Cookie but he had never even heard of them.  I was stunned.  So I decided right then and there that this was a recipe I needed to share with others.  I hope you like them as much as we do. 

Ingredients:

1 stick of vegetable oil spread (butter will make your cookies dry and crumbly)
1/2 cup milk
1 tsp. vanilla
2 cups sugar
3 Tbsp. baking cocoa
1/2 cup creamy peanut butter (I use a heaping 1/2 cup)
3 cups of quick oats

I must point out that you need to follow the cooking instructions very carefully.  Your cookies will do one of 2 things if you do not (both of which I have done, more than once).  You will either end up with a cookie that is soft and doesn't hold it's shape - it will still taste great but you probably wouldn't want to take it to a get together or your cookies will look washed out and be very dry and crumbly.

Here is how I make mine, step by step. 

In a large thick pot (I use a pressure cooker pot) put your stick of vegetable oil spread, vanilla and milk.  Turn the heat on low and allow the butter to melt. 

While the vegetable oil spread is melting I measure out my sugar and cocoa in a bowl and using a fork I mix them together well.

Then I add the sugar mixture to the pot with the vegetable oil spread/milk mixture, stir and turn up the heat to high.

If you are not using a thick pot you will probably want to keep the heat turned down slightly because you don't want to scorch your ingredients.

While stirring bring the mixture to a boil.  Very Important:  When your mixture begins to boil to the point that you can't stir it down start your timer and cook while stirring for 2 minutes EXACTLY.

When the timer goes off remove from the heat and add in the peanut butter then the oats and stir until all is mixed well.

Next, I simply use a tablespoon to scoop out the cookie mixture and place it on aluminum foil or waxed paper and allow it to cool.  As they cool they will firm up into a delicious chocolate cookie.

Finally, my favorite part is getting to eat whats left in the pot and on the spoon while waiting on the others to be ready.  Yummy.

What about you, have you ever heard of these cookies before?  Do you like them?

Ravioli Pepperoni Supper

 

This recipe was given to me by one of my dearest friends years ago and I am oh so happy she shared it with me.  First of all my family LOVES it!  Second of all it is probably one of the easiest and quickest meals that I make.  Seriously it is a Win Win for us.

 

Here is what you need for the basic Ravioli Dinner:

*1 bag of frozen cheese filled ravioli (I usually buy Save A Lot or Great Value Brand)

*1 can of spaghetti sauce (I buy the cheapest possible, usually Hunts for about $1.00 per can)

*Mozzarella cheese

 

That's it!  3 Ingredients. 

 

However, the recipe I was given called for mushrooms (how ever many you like) and also to add in pepperoni (again how ever much you want).  While I usually do add the pepperoni (unless I don't have any) I have never added the mushrooms because only half of my clan likes them.  But I will say with or without these last 2 ingredients it is still delicious and one of my families favorites.

 

How to:

Cook your ravioli according to package directions.  Drain and add back to pan.

Add in one jar/can of sauce. 

I usually always add in about half a can of water as well.

Add your mushrooms and/or pepperoni (if you want).

Top with Mozzarella cheese and allow cheese to melt on top.

 

Done. 

 

From start to finish I would say this takes not more than 15 minutes to make.  Make a batch of garlic bread or serve some rolls and a side salad and you have a complete meal.  This makes about 6 servings so if you have a larger family you may want to double the recipe.

3 Cheese Lasagna

A while back I posted my recipe for Spaghetti/Lasagna sauce and in that post I mentioned how I layer my lasagna.  Tonight while making some for dinner it just hit me that while it really is a fairly simple dish to make I am certain that there are some people that feel a bit overwhelmed at the thought of making it.  I know, I used to feel that same way.  It looked too hard but I promise it isn't. 

First you need to make a batch or two of my sauce.  You can find that recipe here.  If you want more meat sauce in it, go for two batches.  If you don't end up using all of it (I didn't tonight) I just put it in a freezer bag and toss it in the freezer then it will be ready to go for when we have Spaghetti next week.

There really is no right or wrong way to layer your ingredients.  I am going to tell you what I use and how I layer mine but you can do yours any way you want.  You can also leave out something I use or change it to something else.  For instance I put cottage cheese in mine.  But you may not like it - no problem, just leave it out.

I use a glass 9x13 Pyrex baking dish (unless it is traveling or being given away then I use a disposable foil pan bought from the Dollar Tree).  Speaking of giving it away - Lasagna is great to make when you are blessing another family with food.  Make a quick garden salad and a bag of rolls with you and voila.  :)

 

In the bottom of the pan put a very small amount of sauce and spread it around (so your noodles won't stick).

Then layer your ingredients. 

Layer #1
Pasta
Sauce
Cottage cheese (a whole container, drained)

Layer #2
Pasta
Sauce
Smoked Provolone Cheese (slices)

Layer #3
Pasta
Sauce
Mozzarella Cheese (about a 3 cup bag - I like A LOT of cheese)

Layer #4
Pasta
Small amount of Sauce
Top with mozzarella cheese (about 1- 2 cups or until you are happy).

Then I always sit mine on a cookie sheet because it is so full that I don't want it to accidentally bubble over in my oven (no fun to clean up).  Bake it for about 30 minutes or until your cheese is melted, the middle is bubbly and the top is slightly golden brown. 

Potato & Kielbasa Bake

 

This weeks recipe is one that can be used for breakfast, lunch or dinner.  It is simple to make and tastes yummy.  And best of all it's only 4 ingredients.

 

Potatoes

Green onions

Kielbasa Sausage

Cheddar Cheese

 

Peel and chop your potatoes for frying and add them to a skillet with oil.  Next chop and add onions and sausage.  Fry until potatoes are done.  I usually drain mine on a paper towel at this point to attempt to get rid of some of the oil. 

 

 

Then you simply put your potato mixture in a baking pan and cover it with cheddar cheese.  Pop it in the oven on 350 degrees until the cheese is melted and Serve.

 

 

 

 

Homemade Chocolate Frosty

A while back I came across this awesome blog called Trains and Tutus  and when looking through their recipes I found one for 3 ingredient Homemade Chocolate Ice Cream. 

I love easy recipes and my family loves to make Homemade Ice cream when it's warm so we decided to give this a try.  To our surprise what was supposed to taste like Chocolate Ice Cream tasted very much like a Wendy's Chocolate Frosty.  Yummy! 

I asked the blog owner if I could share her recipe with my readers and she has graciously allowed me to. 

 Original Recipe

1 - 8 ounce container of cool whip

1 can sweetened condensed milk

chocolate milk - approx. 1/2 gallon

 

(We added in 3 generous squirts of chocolate syrup the second time we made it to give it a little more chocolate goodness.)  

 

Mix all of the above ingredients together and add into your ice cream maker and follow the instructions that come with it for the proper salt/ice mixture.

 
Next time we are going to try making a vanilla version of this because my youngest son prefers it over the chocolate.  I will share our vanilla recipe with you soon.

Freezing Homemade Biscuits

A while back I posted my recipe and a step by step tutorial of how to make Homemade Biscuits.  There are several reasons why I like to make my own.  It saves money.  They taste better.  I know what ingredients are used. 

Here is an easy way to freeze your own homemade biscuits. 

First, after you have cut your biscuits out place them on a cookie sheet (not touching) and place the cookie sheet in the freezer.  I usually leave mine about 30 minutes or so until they are frozen pretty good. 

Take them out of the freezer and stack them up.  Because you have flash frozen them already they won't stick together and later when you want to bake them they will pull apart easy.

I usually stack 8 - 10 and you can wrap them in saran wrap or wax paper for an extra layer of protection if you would like.  I do sometimes do this especially if I am hoping to keep them for a while. 

Simply place them in your freezer bag, squeeze out all of the air and label them if you like.

When it is time to bake your frozen biscuits I find it best to take them from the freezer, pull them apart and place them on your baking sheet and allow them to sit and thaw for about 30 minutes before placing them in the oven.  This helps them to puff up and raise like they would if they were fresh. 

I bake my Frozen biscuits on about 375 for 18 minutes or until golden brown on top.  If you are trying this for the first time I would recommend that you set your timer for about 12 minutes and check them adding additional time if needed.  Ovens all bake differently and yours may take more or less time than mine. 

Have you ever frozen biscuits?  Are you planning to give this a try?

Humming Bird Nectar

I just had to share my picture.  This is one of my first Hummers this year. 

To make your own Humming Bird "Nectar" you will need 2 ingredients.

Sugar and Water.

1 part sugar to 4 parts water. 

 Mix it together in a pot and boil it for 2 minutes.

Allow your nectar to cool and then add it to your feeder. There isn't a need to add red food coloring (although I usually add a drop or two just because I think it's pretty). The Hummers will come eat even with the nectar is clear.

Pasta Salad - Super Quick, Easy and Tasty

My brain is thinking on summer.  Warm weather, cookouts, lazy days at the pool, grilling out and spending time with family.  aaaahhhhh

With that in mind here is a Pasta Salad recipe that is super quick and super easy and everyone always loves.  It's great for your summer time picnic or cookout and only has 4 ingredients!

1 box rainbow rotini
1 regular bottle Italian dressing
1 large cucumber
1 large tomato

Cook your pasta according to package directions.  Drain and Rinse.
Peel and cube your cucumber.
Cube your tomato
Add Italian dressing and mix all together.
Chill until ready to serve.

YUMMY!

**This pasta salad tastes terrific just as it is but sometimes I like to change it up a bit and will add any or all of the following:  McCormick Salad Sensations - sprinkled on it and mixed up, or I have added black olives to add a little more color and some pepperoni chopped up in it adds a little different taste as well.  

Easy Homemade Instant Oatmeal

I apologize for being MIA this week.  My boys are off on their Spring break from school and my husband is taking a week of vacation with us.  We are just spending the week working around the house inside and out and trying to squeeze in a couple fun things but mostly we are just eating too much and spending time together.  I did want to share something with you that I made the other day though.  I thought maybe some of you may like the idea and want to make your own. 

I have made this Easy Homemade Instant Oatmeal for 3 reasons. 

#1  It's Cheaper.
#2  It makes our mornings much easier.
#3  Once put in the packets - any member of my family can prepare it (not just me).

My husband loves the Quaker Instant Oatmeal in the Cinnamon Raisin Flavor.  I have bought it for him off and on since we have been married - that is until the past few years when finding it has proven to be a challenge for me.  I am not sure if they have stopped making it or the grocery stores around me just don't carry it but either way I have not found it.

Then one day I met a dear friend of mine at McDonald's for breakfast and I ordered for the first time ever their oatmeal.  I don't remember what it's name was exactly but it had raisins and chunks of apples cut up in it.  It was very good and the next morning for breakfast I decided to recreate it at home.  I mixed together some sugar, quick oats, cinnamon, raisins and chopped up apple - added a little water to it and popped it in the microwave and it was great.

So the next day I decided to make it minus the apple for my husband which would be like the flavor he likes so much and he loves it!

In my effort to make life easier and be more organized I made up some of this oatmeal and put it in snack size zip lock bags. 

Ingredients are simple:  quick oats, raisins, sugar and cinnamon.  As you can see from my picture I use store or generic brands.  Any brand will do.  Also I used white sugar but you could use what ever type of sugar or sweetener you prefer.

Each bag has 1/2 cup oats, 3 tsp. sugar (you could use less), 1/4 - 1/2 cinnamon (depending on how much you like), and 2 Tbls. raisins.

And there you have it - one bad of instant Raisin & Cinnamon Oatmeal ready to go.  All you have to do is add in your hot water and it will be ready to eat.  I still like to add in some chunks of apples with mine.  :)

I made up several bags worth and put them in a little basket to store in my pantry.

Homemade Spaghetti or Lasagna Sauce

My friend and I were recently talking about stocking our freezers with ready made food to help make our busy days flow more smoothly.  Today for dinner I decided to fix Spaghetti and instead of making just enough sauce for tonight I made an entire pot full.  We had enough for our dinner this and I had enough for 4 - 4 cup bags to put in the freezer.  I am so excited to start getting some things like this stashed so I can pull it out for a super quick meal on those days when time is very limited. 

I thought I would share my personal Spaghetti Sauce recipe with you tonight.  This recipe is one I made up on my own, it is very simple to make (as with most of my recipes) and really doesn't take that long either. 

This is the recipe for 1 batch which is what I normally fix when I am making dinner.  It gives us enough for dinner and some leftovers. 

1 1/2 lbs. ground beef

water

2 cans tomato sauce

1 tsp. of the following:

salt

onion powder

garlic powder

Italian seasoning

2 1/2 - 3 tsp. chili powder

1/2 onion finely chopped

What I do is add my ground beef to a pot with enough water to cover it.  Then I take my clean hands and smoosh the hamburger in the water until when I turn the heat on it will cook up to be little crumbles of beef.  That is the way I like my sauce.  If you like larger pieces of meat then you do not have to do it this way. 

After my ground beef is cooked I drain off the water and grease then return it to the pan.

I then add in my 2 cans of tomato sauce, the onion, all the spices and about 2 cups of additional water and I simmer it on medium low for anywhere from 30 minutes to an hour depending on how much time I have.  If time allows I like to let it cook longer just because the flavors blend better but it will be done sooner than that.

That is it!  Super easy!  You can top your pasta with it or mix it all together.  

I also use this same sauce when making my 3 Cheese Lasagna.  If you are wanting to make Lasagna here is what I layer with:  Sauce and Pasta of course and I use Mozzarella Cheese, Provolone Cheese, and Cottage Cheese (alternating the cheeses).  Bake at 350 degrees for about 25 minutes or until cheese is melted and it's bubbly.

Enjoy!

Recipe Organization Part 2

Yesterday I showed you my many recipe books and how I used a basket to sort and store my personal recipes and also how I store recipes that I am wanting to try.  Today I am showing my favorite system for sorting and storing recipes that I switched to from the basket a few years ago when my tried and true recipes began to outgrow the small basket they were in.  Click here to read yesterday's post.

 

I bought a one inch three ring binder, tabbed dividers and sheet protectors.  Using sheet protectors or laminating your recipes is very helpful in helping them to stay clean and last a long time. 

 

I used this website here to make my front and back covers. 

 

 

Back Cover

 

Front Cover

 

 

 My tabs are as follows: Cakes, Cookies, Candy, Bars, Pies, Fruit, Sweet Bread, Misc.

 

 

In the very front of my recipe binder I have an index page that tells what my dividers are through out the book. 

 

These pictures are of my recipe binder that holds all things sweet.  I have another binder that holds the following:  Appetisers, Snacks, Casseroles, Veggies, Salads, Sides, Main Dishes, Mexican, Italian, Soups, Sauces, Misc.

 

I was able to easily convert all of the 4x6 note cards with recipes on them to fit in this book.  I simply placed 2 at a time on my printer and made a copy of them and then slid the copied paper down inside of a sheet protector.  My recipe binder is a work in progress as I am adding new ones often. 

 

 

 

I must make a note here.  The only recipes that I put in my basket or binder are ones that I have made, tweaked and that my family LOVES!  If I make something that we do not care for I pitch the recipe immediatley. 

 

 What about you?  How do you sort and store your recipes?

Recipe Organization Part 1

I love to cook and try new recipes so as you can imagine I have a lot of recipe books and individual recipes that I am wanting to try.  Today I want to talk about where and how I store all of those recipes that I am waiting to try plus how I store all of my tried and true recipes and my collection of too many recipe books.  Recipe books are a weakness of mine (lol). 

 

This is a picture of my cabinet - yes an entire cabinet and this is not even all of my recipe books, almost but not all.  I said I have a problem.  lol

 

 

This is my corner basket that sits on my counter with more recipe books.

 

What I first started storing my recipes in.

 

 

Ok, first up my recipe basket.  Many years ago my mother in law bought me this lovely basket for Christmas and I loved it (still do). 

 

 

I spent a great deal of time typing my recipes onto 4x6 index cards, laminating and organizing them in my basket.

 

 

This little basket works great and we still use it to some extent but the problem for me is that my recipes were outgrowing it and I needed another system to sort and store them all (will share about it tomorrow). 

 

If you like this idea, there are many variations you could use.  First of all you could use any type of basket to store your recipes in.  This little wire basket is one that I bought a couple years ago at our local Walmart in the canning section.  I wanted it for my sink to hold my dish soap and hand lotion but it's purpose originally was to hold recipe cards.  If you typed (or printed) your recipes onto note cards you could easily fix them together with one of these little key ring type clips by simply using a hole punch and punching a hole in the corner of each card.  You can buy these in various sizes. 

 

 

 

Storing Loose recipes that I am waiting to try.

 

I find recipes that I want to try all of the time in magazines, online or that a friend may give me.  If I find it in a magazine I tear out the page, online I print the page but do I immediately fix the recipe?  NO.  Sometimes I will fix it within a few days but sometimes not for quite a while so what do I do with all these loose recipes? 

 

 

Well if you will look in my first pic of my cabinet I have this tin box sitting on the top shelf. This is a tin that was a gift and held cookies in it many Christmas' ago. When all the cookies were gone I re-purposed it and now it holds all of those recipes that I am wanting to try. 

 

 

It keeps all of those loose pieces of paper neat and it stores away nicely in my cabinet.  I pull it out from time to time when I am wanting to try something new and go through the recipes I have saved.

 

I encourage you to find a shoe box, cookie tin or something that you can store these kind of recipes in.  It will keep paper clutter to a minimum and you will know right where to go when looking for a recipe.

 

Join me tomorrow as I tell you how I sort and store my recipes now.  We still use the basket some but I a few years back I changed it up.  

 

Click here to be taken to Part 2.

Thimble or Thumb Print Cookies

This is it.  The last day of the cookie exchange party - blog style.  I would like to thank those of you that left a recipe in the comments this week.  I hope you have enjoyed this and that your family enjoys some new cookie recipes this Christmas.  It was hard to choose which ones to post because I have so many that we love.

Recipe
1 cup butter
1/2 cup sugar
1/4 cup brown sugar
1/4 tsp. almond extract
2 egg yolks
2 egg whites
2 cups flour
2 cups chopped walnuts or pecans
jam - any flavor you like

Directions
Cream butter and sugars together and add almond extract and egg yolks.
Stir until blended.
Add flour and beat until dough forms.
Roll dough into 1 inch balls and dip into egg whites and then in nuts.
Make an indention in the center of cookie and fill with jam.
Bate at 325 degrees for 10-12 minutes.
Remove to wire rack to cool. 

*Jam - My favorite is either blackberry, raspberry or strawberry but you can you use any flavor of jam that you like. 

Chocolate Chip Cookies

Here is how this will work. Each day this week, Monday through Friday I am going to post some of my families favorite cookie recipes. I would like for you to leave some of your families favorite cookie recipes in the comments to share with me and all of my other readers.

Today I am going with an all time favorite.  The go to cookie recipe.  Soft Chocolate Chip Cookies.

Recipe
2 1/4 cup self rising flour
1 cup butter (softened)
1/2 cup sugar
3/4 cup packed brown sugar
2 tsp. vanilla
1 package instant vanilla pudding
2 eggs
1 package 12 oz. semi sweet choc. chips (sometimes I use about 3/4 of the bag - just my personal preference)

Directions
Mix butter, sugar, vanilla and pudding in large bowl.  Beat until smooth and creamy.
Beat in eggs and gradually add flour then stir in chocolate chips.  Batter will be stiff.
Drop by rounded teaspoonful 2 inches apart onto un-greased cookie sheet.
Bake in a preheated 375 degree oven for 8 - 10 minutes.

Your turn, add your favorite cookie recipes in the comments! 

Click here for my Oatmeal Raisin Cookies recipe.

Oatmeal Raisin Cookies

I love hosting cookie exchange parties at my house but this year I thought I would attempt to host one online.  It's the perfect time of year to do this because many of us will be busy baking many different kinds of cookies throughout this month. 

Here is how this will work.  Each day this week, Monday through Friday I am going to post some of my families favorite cookie recipes.  I would like for you to leave some of your families favorite cookie recipes in the comments to share with me and all of my other readers. 

Thanks and Happy Baking!

Recipe
1 cup (2 sticks) butter
1 cup firmly packed brown sugar
1/2 cup sugar
1 1/2 cups flour (I use self rising)
1 tsp. cinnamon
3 cups oats (uncooked)
2 eggs
1 tsp. vanilla
1 cup raisins

Directions
Preheat Oven to 350 degrees.
Beat margarine and sugars until creamy.
Add eggs and vanilla and beat well.
Combine flour and cinnamon and add to butter mixture and mix well. 
Stir in oats and raisins.
Drop by tablespoonful's  onto un-greased cookie sheet.
Bake 10-12minutes or until light golden brown.
Cool 1 minute on cookie sheet, remove to wire rack and cool completely.

Ok, Now it's your turn to post your favorite cookie recipe. 

Click here for my Chocolate Chip Cookies recipe.