Festive Oatmeal Cookies/Fruitcake Cookies

Here is a recipe for delicious oatmeal cookies which can also be used for festive fruitcake cookies! Perfect for Christmas!

1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp each: nutmeg, ground cloves, allspice (if desired)
3 cups quick cooking oats
1 cup chopped walnuts
1-2 cups candied fruit (for fruit cake cookies)
*mix fruit with 1/4 cup flour to prevent lumping or sticking

Cream together sugars and butter. Add eggs and vanilla. In separate bowl, combine flour, spices, baking soda and salt. Stir into creamed mixture. Mix in oats and nuts. For fruit cake cookies, add fruit. Cover and chill dough for at least one hour.

Preheat oven to 350. Grease cookie sheets. Roll dough into balls and place 2 inches apart on cookie sheet. For fruit cake cookies, you can add a whole candied cherry for garnish. Bake 8-10 minutes Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Festive Filled Bars

Ingredients:

2 cups oats..uncooked
1 1/2 cups flour
1 cup chopped nuts
1 cup packed brown sugar
1 teaspoon soda
3/4 teaspoon salt
1 cup butter melted
2 tablespoons vegetable shortening
1 1/2 cups plain M&M's
1 can Eagle Brand Milk

Combine oats, flour, nuts, sugar, soda and salt-mix well, add butter,mix until dry ingredients are thoroughly moistened and mixture resembles coarse crumbs. Reserve 1 1/2 cups...press remaining crumb mixture onto bottom of greased 15 1/2x10 1/2in.pan...bake at 375 degrees for 10 minutes.

Melt shortening in saucepan until warm, add 1 cup candies; continue cooking over very low heat stirring constantly with metal spoon and pressing candies with back of spoon to break up. Chocolate mixture will almost be melted , remove from heat...stir in Eagle Brand Milk..mixing well.

Spread over partially baked crust to within 1/2in. of edge. Combine reserved crumb mixture and remaining candies..sprinkle evenly over choc mixture pressing on lightly..continue baking about 20 minutes or until golden brown. Cool thoroughly..cut into bars

Chocolate Toffee Almond Squares

Ingredients:

2 cups flour
2 cups oats
1 cup brown sugar
1 tsp baking soda
1 cup butter
1 pkg chocolate chips
1 cup slivered almonds
1 SKOR toffee bits
1 1/3 cups caramel sundae sauce
½ cup flour

Crust: Combine first four ingredients in mixing bowl. Add melted butter. Mix well.Reserve 1 ¼ cups of the mixture for topping. Press remainder into greased 9” X 13” cake pan. Bake at 350 F for 12 min. or until light golden.

Second Layer: Combine baking chips, almonds and toffee bits. Sprinkle evenly over base.

Third Layer: Mix together sundae sauce and flour until smooth. Pour evenly over chip mixture.Topping: Sprinkle reserved oat mixture on top.

Bake 20 – 25 min. longer, or until golden. Cool completely. Cut into 48 squares with a sharp knife.

Herbed Pork Roast

3 pound pork loin roast

1 package Italian salad dressing mix

1 1/2 tsp ground cumin

1 1/2 tsp dried oregano

vegetables for roast (carrots, potatoes, onions, mushrooms, bell peppers) cut into chunks

Heat oven to 350. Place pork in roasting pan. Blend Italian dressing mix, cumin and oregano in small bowl. Sprinkle half of mixture over pork and bake uncovered for 1 1/2 hours or until internal thermometer registers 160. Remove from oven and let sit 10 minutes before serving.

Coat a baking dish with cooking spry and add vegetables. Sprinkle with remaining spice mixture, cover and bake 30 minutes. Remove cover, stir and roast for 15-20 minutes or until vegetables are tender.

*You may also add vegetables to roast pan after roast has baked 1 hour.