Apple Oatmeal Spice Cookies
1 1/2 cups all
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 cup granulated sugar
3/4 cup applesauce
2 tablespoons milk
3 cups quick or old fashioned oats
1 cup diced dried mixed fruit or raisins
1/2 cup chopped nuts (optional)
2 teaspoons ground cinnamon
1 teaspoon salt
3/4 cup brown sugar, firmly packed
1/4 cup butter, softened
1 large egg
2 teaspoons vanilla extract
Heat oven to
350 degrees. Lightly grease cookie sheets.
In medium bowl, combine flour, cinnamon, baking soda, salt and nutmeg; set
In large bowl, beat sugars and butter until well blended. Add
applesauce, egg, milk
and vanilla; beat well. Stir in flour mixture; mix well. Stir
in oats, dried fruit and nuts,
if desired; mix well.
Drop dough by rounded tablespoonfuls onto prepared cookie sheets.
Bake 10 to 12
minutes or until edges are light golden brown. Cool 1 minute on
cookie sheets; remove
to wire rack. Cool completely. Store tightly covered.
Makes about 3 dozen.
In small bowl mix:
3T. tarragon - flavored vinegar
1 T Honey Dijon Mustard
1/4 t. salt & pepper
skillet heat 1 T. vegetable oil over high heat. Add boneless,
skinless chicken breast,
cut into 1/4" strips. Sauté 4-6 minutes or until cooked through.
Remove chicken to bowl, cover.
In same skillet, prepare 6 oz. box of white or wild rice mix-following
package directions (use very
hot water - about 20 minutes) Meanwhile in large bowl combine - 2
large celery chopped, 1 gala apple,
cored and chopped, 1/2 cups toasted pecan pieces, 6 green onions, chop 1/2
cup cranberries. Add
hot rice, chicken and dressing, mix. Serve warm or cold.