Heinz Tic Tac Toe Cookies

Over the past two years, Austin and I have acquired a lot of food storage items due to couponing. We decided this summer we were going to try to use up our food storage and try new recipes. One of the items we noticed we have a LOT of is ketchup.

So what did I do? I googled ketchup recipes and found the recipe page for Heinz Ketchup. We tried the Tic Tac Toe Cookie recipe and modified it by using oat flour instead of wheat flour. You can make your own oat flour by putting your rolled oats in a food processor or blender. Pretty neat, huh?! Anyway, here is the recipe if you would like to try it. We think they are pretty yummy!

Ingredients
1-1/2 cups Flour
1/2 teaspoon Baking soda
1/2 teaspoon Salt
3/4 cup Chunky or creamy peanut butter
1/2 cup Softened butter or margarine
1/2 cup Granulated sugar
1/2 cup Firmly packed brown sugar
1/4 cup Heinz® Tomato Ketchup
1 Egg
Preparation
Preheat oven to 375 F.
Sift together flour, baking soda, and salt. Set aside.
Cream together peanut butter, butter or margarine, sugar, and brown sugar until light and fluffy. Add Ketchup and egg; beat until well mixed.
Thoroughly blend flour mixture into peanut butter mixture.
Drop by Tablespoonfuls onto baking sheets lined with parchment paper. With fork dipped in flour, press cookie flat, making impressions in two directions.
Bake 8 to 10 minutes or until golden brown. Cool on wire rack.

Apple Cake

Last weekend we traveled up to Logan to see the fall leaves in Sardine Canyon and to visit with family. My Uncle Richard and Aunt Verna gave us apples, onions, tomatoes and pears from their garden. While Austin is in school, I've had fun experimenting with new recipes using the fresh produce we've received from family and friends. The latest recipe I tried and really enjoy is Apple Cake. I'm including the recipe. I got it from www.applerecipes.us Hope you enjoy.

Apple Cake
Ingredients:
1 c. sugar
2 c. diced apples
1 beaten egg
1/2 c. vegetable oil
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
Preparation:
Mix in order. Pour into a greased 8x8 inch pan. Bake until toothpick inserted comes out clean. Bake at 350 F for half an hour. (I dusted the cake with powdered sugar and cinnamon to top it off).

Stewed Peaches and Ice Cream

I received two grocery bags full of peaches from my coworker and decided to try out some new recipes. Austin and I have had peach cobbler, peach pie, and stewed peaches with ice cream. I got the recipe for stewed peaches from the food network. They suggest you serve the stewed peaches over cinnamon pound cake and ice cream, but I think it's good with just the vanilla ice cream also. I'm including the recipe because I think it's worth trying out. Enjoy!

Stewed Peaches:

4 cups peeled and sliced fresh peaches, plus any accumulated juices

1/4 to 1/2 cup sugar (depending on the sweetness of the peaches)

1 teaspoon fresh lemon juice

2 teaspoons cornstarch

2 teaspoons water

1 tablespoon red wine or brandy, optional

Combine peaches plus any peach juice from slicing, sugar, and lemon juice in a medium saucepan over medium-high heat, stirring occasionally. Bring mixture to a boil. Reduce the heat to a simmer and cook the mixture for 10 minutes, or until peaches are tender. In a small bowl, stir together cornstarch and water. Add cornstarch mixture to the peaches, stirring to combine. Bring mixture to a boil and boil for 1 minute, or until slightly thickened. Remove from heat. Stir in brandy, if using, and cool slightly. Serve warm over slices of cinnamon pound cake with vanilla ice cream.