Mat's Latest Obsession

Someone in one of Mat's classes brought some Mookies. He came home that night and HAD to make us some....I have to admit they were OH SO YUMMY. They are a mix between Muffins and Cookies ...and we ate some hot out of the oven with ice cream. DE-LISH!

The Mookie Cookie
Prep & Cook time: about 40 minutes
Makes: 16 Giant cookies

1 cup (1/2 lb) butter or marg, at room temp
1 1/2 cups firmly packed brown sugar
2 large eggs
1 tsp vanilla
3 cups regular rolled oats
1 cup all-purpose flour
1 tsp salt
1/2 tsp baking powder
1 tbsp cinnamon
1 cup chopped walnuts (optional)
1/2 cup each sweetened shredded dried coconut and raisins (optional)

1. Mix butter and brown sugar until thoroughly blended. Add eggs and vanilla; beat well. Combine oats, flour, salt, and bkg powder. Blend oat mixture and butter mixture. Stir in walnuts, coconut, and raisins.
2. Pack cookie dough into an ice cream scoop (4 oz size), 1/2 cup measuring cup (we liked them this way) scrap dough level with rim, and empty onto lightly oiled baking sheets, spacing dough about 3 inches apart. OR pack dough into muffin tins.
3. Bake at 350 until cookie edges are golden brown, about 20 minutes. Cool cookies on a rack; serve, or store airtight up to 2 days.

My Newest Favorite Easy Enchiladas

My 2 cents: First of all...you have to know that these Enchiladas are super simple and delicious to make. But I have added some optional ingredients that make them even better and heartier. So don't fret if you don't have everything...they'll still be yummy...but enjoy all the extra goodness if you do.

1/2 lb ground turkey
1/4 cup chopped onions (opt)
1 small can green chilies (opt)
1 small can tomato sauce
1 green or red pepper diced (opt)
1 can of corn (opt)
1 can of black beans and/or kidney beans (opt)
8 tortillas (corn, flour or OUR favorite...wheat)
2 cups shredded cheese
1 can mild enchilada sauce
1/2 cup sour cream (opt)
lettuce (opt)
Garnish: chopped green onions and/or black olives (opt)

In a large skillet, saute onions and brown turkey. Stir in green chilies, tomato sauce, pepper, corn, beans and 1 cup of shredded cheese. Place a spoonful of meat mixture in the center of each tortilla, roll tortilla up, and place in cookie sheet or casserol dish seam side down. Pour enchilada sauce over tortillas; sprinkle rest of cheese. Bake at 350 for 20-25 minutes or until bubbly and cheese is melted. Garnish however you want. And hey, feel free to serve it with sour cream and lettuce.