Barbara's Famous Choc Chip Cookies

My Friend Barbara Loosli shared her favorite choc chip cookie recipe and since she is a good cook and the pictures of the cookies look so good, I am going to print them here

she calls them (after her mom)
Perschon Original Choc Chip Cookies

1 cup butter
1 cup shortening
2 cups granulated sugar
1 cup brown sugar
4 eggs
2 tsp vanilla
2 tsp baking soda
2 tsp salt
4 1/2 cups flour (plus 1/4 cup more if too sticky)
1 pkg choc chips (she uses guittard milk choc chips)

Cream together shortening, butter, sugar.
Add eggs and vanilla

Stir in dry ingredients until well mixed
Stir in choc chips last
Use cookie scoop to place onto ungreased cookie sheet
Bake at 350 for 10 to 12 min (she says 12)

Cinnamon Roll Spice Oatmeal from the Vegan 8

 Okay my friends, I eat oatmeal a lot for breakfast and have never thought to make it like this next recipe.  I recently discovered the web site www.thevegan8.com and love every thing I have made so far. Check out her website
You gotta try this oatmeal:

Cinnamon Roll Spice Oatmeal
Ingredients:
* 1 1/2 cups old fashioned oats (not instant)
* 2 1/4 cups water (I use 3 cups since I dont soak mine)
* 1/4 tsp fine sea salt
* 1 1/2 tsp cinnamon
* 1/4 tsp ground ginger (add 1/2 tsp for a more spicy flavor)
* 1/8 tsp allspice
* 3 Tblsp pure maple syrup
* 1/2 tsp vanilla
* 2-4 Tblsp pecan halves

Optional Icing:  (I have not made this yet)
* 1 Tblsp melted liquid coconut butter
* 1 Tblsp warm "lite" canned coconut milk
* 1/2 tsp fresh lemon juice
* 1/2 Tblsp pure maple syrup  

Instructions:
(she recommends soaking your oats the night before, I tried this but I did not like it, go to her web site to read more on that)

Add to a medium pot the water, salt, cinnamon, ginger, allspice, and maple syrup.  Stir well and turn the heat to high.  Once boiling, turn to simmer and cover.  Cook for about 5 to 8 minutes or to desired consistency (mine are done sooner cuz of the oats I use-like in 2 to 3 minutes and no mine are not instant) I stir mine constantly so they dont burn on the bottom.
Stir in the vanilla.
Add pecans and drizzle some optional "icing" on top. Taste and add more sweetener or spice if you desire ( I usually add more maple syrup as I have a sweet tooth)

This stuff is so yummy and a fun new way to eat oatmeal!

Best Vegan Ranch Dressing from the Vegan 8

Alright my friends, I have been following my niece (Stephanie Moore) on instagram at glowgethealthy and she has helped me become more healthy.  She uses recipes from www.thevegan8.com and loved them, so I went to that site and began making her recipes, and I have fallen in love with them!  So I want to keep them all here in my recipe file, my first favorite is this homemade Ranch Dressing, I really love it and take it to work in little snack size cups and dip my spinach and carrots in it, also I use it as a spread in making wraps for lacey's lunch.  I make this fresh once a week, if you have a large family, double it.

Best Vegan Ranch Dressing by Brandi Doming
* 1/2 cup raw unsalted cashews
* 1/2 cup non dairy unsweetened plain yogurt (she uses SoDelicious coconut, I can't always find this in the store so I have used Fage unsweetened plain yogurt and it doesn't hurt my stomach like other dairy yogurts do)
* 1/4 cup canned "lite" coconut milk, shaken or stirred first (You can buy these cans of coconut milk in the Asian aisle at your grocery store, usually about $1.80 a can)
*1 1/2 Tblsp white distilled vinegar
* 1 tsp onion powder
* 1 tsp garlic powder
* 1/4 tsp dry mustard
* 3/4 tsp fine sea salt
* 1/2 tsp dried dill  (you will put this in last)

(she mentions that you can change up the flavor by adding 2 Tblsp of fine diced chopped olives, or chopped green chiles, or chopped pickled jalapenos - be creative and have fun, I have not done this yet though)

Instructions:
If you do not have a high powered blender like a Blend Tec or Vitamix then you will need to soak your cashews overnight in a bowl of water, otherwise your dressing will be gritty.  Drain the cashews, rinse, and proceed:

Add all of the ingredients except the dill to a blender and process for a couple of minutes, stopping to scrape down the sides until completely smooth.  The dressing will be on the runny side but will thicken up a lot in the fridge.  Pour the dressing into a container and stir in the dried dill.  
Store in the fridge for a couple of hours to chill and thicken before using (I use mine right away it so yummy)

It will thicken up a lot , like a dip, so give it a good stir before you use it and you can thin it out with a tad of water and an extra splash of vinegar if needed.  This stays good for one week in your refrigerator.

This stuff is so yummy!  And so so easy to make!