I’ll be the first to admit that I am not a fan of Oatmeal Raisin Cookies. Unfortunately those are the one kind of cookie that the boyfriend likes, so I am constantly trying to find a recipe that seems like a traditional Oatmeal Raisin sans slimy raisins, but that isn’t bland. I found one here but based on the reviews I decided to make some epic changes. I think they turned out ok, the boyfriend approves, and if they aren’t my favorite that’s ok, I don’t really need to like more cookies. So here is the new and I think improved version of Oatmeal Apple Cookies:

1/2 cup margarine, softened
1 cup brown sugar
1 egg
1 t vanilla
2 cups rolled oats
1 cup all-purpose flour
1 t baking soda
1/2 t salt
2 t cinnamon
1/4 cup grated apple
1 cup diced apples

Preheat oven to 350 degrees.Cream margarine with sugar, beat in egg and vanilla.In a separate bowl mix the dry ingredients.With the mixer on a low speed slowly add in the the dry ingredients.Finally stir in grated apple (applesauce could probably be used, I didn’t have any so I made due with some grated apple to add moisture), diced apple and walnuts if you like (again I didn’t have any but I think they would be a nice addition, maybe 1/2 or 1 cup).I chose to put the batter in small muffin liners and bake them on a cookie sheet, but I think they would do fine dropped on parchment paper as well. I was just feeling lazy and not wanting to clean cookie sheets so the liners worked nicely. They baked for about 12 minutes, just until the tops were golden brown.The boyfriend did mention that these were better as they cooled, the apple and oatmeal developed a great texture!

When I was going through old recipes that I had pulled from magazines I found this one and thought I should give it a try. Do not let the idea of pumpkin in your soup deter you, as it did the boyfriend, it adds texture and another “depth” of flavor. I added some homemade croutons and a salad and it made a great dinner. But it would also be a great addition to any fall eating festivities. That said here is the recipe, it makes about 4 servings, and the rest of the canned pumpkin can be used in the Ginger Pumpkin bread I used in my Fall Baskets.

1 1/2 T butter
1/2 cup chopped onion
2 cloves minced garlic
pinch of red pepper flakes
14 oz can of chicken broth
1/2 cup uncooked wild rice
3/4 milk/creamer/whatever you have
1 T flour
8 oz pumpkin puree (which is half a small can, I know it’s annoying to only use half a can, but use the rest for the Ginger Pumpkin Bread)

croutons (I opted for homemade)

1. In a large soup pot melt butter over medium high heat. Add onion and garlic, cook until translucent, make sure to not let the garlic burn! Stir in red pepper flakes and let cook for a few minutes. Pour in broth and let come to a boil before you add the rice. Give it a stir and turn the heat down to a simmer. Let it cook, with the lid on, for about 20-30 minutes, until the rice is tender, but still has a little bite to it. 2. If you plan on making your own croutons this is the point in which to do it, while the rice is cooking. Cut french bread into cubes, toss with olive oil, salt and pepper and place in a 250 F oven on a cookie sheet. 3. When the rice is cooked it is time to add the milk and flour. The original recipe, found in a old issue of Real Simple, suggests that you put the milk and flour into a container with a lid and shake it to mix and eliminate lumps. I tried this and it worked pretty well, though I presume you could just add them independently to the broth mix. Either way you want to bring the soup to a low boil, in order for the flour to act as a thickener. Once bubble start to appear on the top stir in the pumpkin, which also helps to thicken the soup. 4. By this point your croutons should be nice and dry and crispy. Pull them out of the oven and use them to top the soup. I also added a little cracked black pepper to ensure a nice spice.