MIA again...sorry! Will you accept this apology with our families new cookie favorite?

"Charlie and Emma's Favorite Carrot Cookie"

I am not sure where this recipe came from. I know that it comes from a pdf I downloaded that is all school friendly snacks; healthier options to store-bought snacks. This is the first recipe Ive tried from the bunch but it is so good!

I know that every parent has seen recipes that hide veggies in things like spaghetti sauce and casseroles. Well, this is a recipe like that. As you can see from the photo, the carrots aren't exactly hidden but the recipe did come with a 'tip' to grate the carrot into short strips so that no ends were sticking out. Some of you may need to do that but not me.

My kids were thrilled with the idea of carrot cookies. Had they been helping I know they would have insisted on making chocolate chip cookies and not carrot but...when they wake up to cookies anything goes. I let them try them before breakfast and they were a hit. EVERYONE loves them!

They are a good healthy snack, have tons of fabulous fiber, and a delicious taste.

Charlie and Emma's Favorite Carrot Cookie

1 cup of Whole Wheat Flour

3/4 cup of Quick Cookie Rolled Oats

1/2 cup of Ground Flax Seed (I doubled the recipe and then I realized that I only had a bout 1/4 cup of flax. I had to add more flour to balance the consistency of the batter but they turned out great still)

1 tsp of Cinnamon (or maybe a bit more???)

1/2 tsp of Baking Soda

1 Egg

1 cup of lightly packed Brown Sugar

1/2 cup of Soft Margarine

1 tsp of Vanilla

1 cup of grated Carrot (I think I had a bit more but it worked out!)

Preheat oven to 350 degrees.

In a medium bowl combine flour, oats, flax, cinnamon and baking soda. Set aside.

In a large bowl with a mixer beat egg, brown sugar, margarine and vanilla until smooth.

Fold in flour mixture. Stir in carrots.

(I just threw everything in a bowl and mixed it all up)

Drop dough onto cookie sheets and bake for 10-15 minutes.

Now you see them...

Now you don't!

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p.s. I just want to let all of you guys know that right now my life is crazy!

We are getting ready to move across the country and though I am still trying new recipes I am also running around with my head cut off so....I will keep cooking and making my notes all over my cook books and when I can find an hour or so then I will post.

When life is back to normal you will all be blessed with regular posts by me once again!

Vegetarian Tortellini Bake

Where have you all been???

Okay, maybe I disappeared for a little while, but I'm back. I've had my mother-in-law here spoiling us rotten and   to be honest I really haven't done much cooking lately. Though lucky for you I did do some before she arrived and I have three fabulous recipes to share with all of you!!!!

Pasta is so fabulous. 

I don't really understand how some people choose not to eat pasta. I don't know how she has the will power to even try not to eat pasta. I don't eat pasta every day but when I do it is always a favorite. Its warm, and filling and wonderful. And so is this recipe.

When I tasted this recipe I immediately thought of Becky. Becky this recipe is for you. Your family will LOVE this one. 

Vegetarian Tortellini Bake

(taken from the Canadian Living Website)

1 cup of Sour Cream

3 cups of Vegetable Stock

1/3 cup of all-purpose Flour

2 tsp of Olive Oil

2 Onions, sliced

3 cups of sliced Mushrooms

1/2 tsp of dried Dill weed (I didn't have this  so I skipped it but I wish I had of used it, it would have been SOOO good)

1/4 tsp of Pepper

1 lb of frozen Cheese Tortellini

2 cups of Broccoli florets

1/4 cup of freshly grated Parmesan cheese

1/4 cup of Bread Crumb

In bowl, stir together sour cream, 1/2 cup of the stock and 2 tbsp of the flour. Set aside. In large nonstick skillet, heat oil over medium-high heat; cook onions and mushrooms, stirring often, for 10 to 15 minutes or until browned. (mmm; it smells so good already)

Sprinkle onion mixture with remaining flour; cook, stirring, for 1 minute. Add remaining stock, dill and pepper; bring to boil. Reduce heat to medium-low and cook, stirring often, for 5 minutes. Stir in sour cream mixture; cook, stirring, for 5 minutes or until thickened.

Meanwhile, in large pot of boiling salted water, cook tortellini for 10 minutes. Add broccoli florets; cook for 2 minutes or until tender but firm. Drain and return to pot. Toss with sauce and transfer to 8-cup shallow casserole or 8-inch square baking dish. Stir cheese with bread crumbs; sprinkle over pasta mixture. Bake in 375°F (190°C) oven for 20 minutes or until bubbly.

Serve with some crispy, light salad and enjoy!

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