Grandma B's Chocolate Chip Cookies

My Grandma B has been making these cookies for us for years. We would go to her house and she'd pull a bag out of the freezer every time. They are just as delicious frozen as fresh out of the oven with a cold glass of milk. Perfection. 

Grandma's Chocolate Chip Cookies

Makes about 4 dozen

1 c. butter or margarine, softened

2 c. brown sugar (or 1 c. white and 1 c. brown)

2 eggs

2 c. quick oats

2 c. flour (I use whole wheat)

1 tsp. baking powder

1/2 tsp baking soda

1 c. chocolate chips

Mix everything together and drop from a tablespoon about 2" apart. Bake at 350* for 7-8 minutes. I find that if I bake them on the very top rack of my oven, they come out perfect. Bake until the edges are golden brown. (Remember they continue to cook a little bit when they are out of the oven.) Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. I dare you to eat just one.

Baked French Toast

My mom made this for brunch a few years ago and we all thought we had died and gone to heaven. It was requested for supper this week so I pulled it out of my recipe box and made it tonight, on breakfast for supper night. It would be great for Christmas morning because you make it the night before!

Baked French Toast
Serves about 6

3 eggs
4 tbsp honey, divided
1 1/2 tsp cinnamon
1 c. milk
15 slices of French bread, sliced 3/4" thick diagonally  (recipe calls for day old but I used fresh)
3 tbsp brown sugar
2 tbsp melted butter (or margarine)

Beat eggs with 2 tablespoons of honey and cinnamon. Stir in milk. Dip bread into egg mixture. In a greased 9x13x2" pan arrange 3 rows of five slices of bread, overlapping slices slightly. Cover and chill 8 hours or overnight. Remove from fridge 30 minutes before baking.

Sprinkle brown sugar over bread; drizzle with butter and remaining honey. Bake at 350F for 30 minutes. Serve with maple syrup!

Bacon-Wrapped Chicken

I know this is supposed to be a place for things we bake, but this chicken was baked in my oven so I'm including it. It was so simple and smelled so good while it was in the oven, I knew it would be a hit. My son refused to try it but after bribing him with milk, he took a bite and polished it off.

Bacon-Wrapped Chicken

6 boneless skinless chicken breast halves

1 tub of spreadable chive and onion cream cheese (I used Philidelphia)

1 TBSP butter

salt

6 pieces of bacon

Flatten chicken breast halves to 1/2" thickness (remember, you need to be able to roll them). Spread 2-3 tablespoons of cream cheese on each breast. Dot with butter and sprinkle with salt (I completely missed this step).  Roll up. Wrap with a bacon strip.

Place rolls seam down in greased 9x13" baking pan. Bake, uncovered, at 400*F for about 40 minutes or until a meat thermometer reads 170*F. Broil 6" from from the heat for about 5 minutes, or until bacon is crispy.

Courtesy of "Taste of Home" Magazine. Fall 2009.