Maple Oat Chewies

1 cup sugar
1 cup packed brown sugar
3/4 cup butter
1 Tablespoon molasses
2 teaspoons maple extract (I used Mapleine)
2 eggs
1 3/4 cup flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups rolled oats (I used old fashioned)
2 cups crisp rice cereal (Rice Krispies)

Heat oven to 350. In a large bowl beat sugar, brown sugar and butter until light and fluffy. Add molasses, maple extract and eggs; blend well. Add flour, baking powder, cinnamon and salt; mix until well blended. Stir in rolled oats and cereal. Drop by heaping teaspoonfuls onto cookie sheets. Bake at 350 for 7-8 minutes. Cool 2 minutes on cookie sheet; remove from cookie sheets. Makes 5 dozen cookies.

I made these tonight to take visiting teaching for a fall treat. Maple being one of the best flavors there is in the entire world, right up there with Rosemary and Cilantro, I knew these would be good. And they are. The recipe book says you can add 1 cup butterscotch chips with the oats and cereal but I don't like butterscotch chips so I will never do this. But you can if you like them.
Recipe from an old Pillsbury bake off pamphlet from 1989.

Autumn Spice Bread

This bread was a big hit with Joshie.  : )  It was originally called Chai-Spiced bread, but I changed the name so that nobody would think there was tea in the bread.  The recipe called for 1/2 c. of water or tea.  Obviously I used water.  If you don't like cardamom, you probably won't like this bread, but we think it's quite tasty. : )

Autumn Spice Bread
Bread:
3/4 C. granulated sugar
1/2 C. butter or margarine, softened
1/2 C. water
1/3 C. milk
2 tsp. vanilla
2 eggs
2 C. flour
2 tsp. baking powder
3/4 tsp. ground cardamom
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves

Glaze:
1 C. powdered sugar
1/4 tsp vanilla
3 to 5 teaspoons milk
Additional ground cinnamon

Heat oven to 400 degrees.  Grease bottom only of 8x4 or 9x5-inch loaf pan with shortening or cooking spray. 
In a large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy.  On low speed, beat in water, milk, vanilla and eggs until ingredients are well combined (will appear curdled).  Stir in remaining bread ingredients just until moistened.  Spread in pan.
Bake 45-55 minutes or until toothpick inserted in center comes out clean (do not underbake).  Cool in pan on cooling rack 10 minutes.  Loosen sides of loaf from pan; remove from pan to cooling rack or serving tray.  Cool 30 minutes.  In a small bowl, stir powdered sugar, vanilla and 3 teaspoons of the milk, adding more milk by teaspoonfuls, until spreadable.  Spread glaze ovcer bread.  Sprinkle with additional cinnamon.  Cool completely, bout 2 hours, before slicing.  Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Garlicky Broiled Salmon and Tomatoes

I made this weeks ago and it was mmm....mmm....good! The only thing I would change is broiling the tomatoes. I didn't like them broiled - 8 to 10 minutes was way too long and they were too mushy. I would either broil them only for a minute or two, or just serve them fresh sprinkled with olive oil and the thyme and garlic. Or maybe the broiling works better with store bought tomatoes since they're a little firmer. I dunno.

Garlicky Broiled Salmon and Tomatoes

4 6-ounce pieces salmon fillet
4 medium tomatoes, cut in half
1/2 teaspoon paprika, preferably hot
2 tablespoons olive oil
sea salt and pepper
8 sprigs fresh thyme
4 cloves garlic, sliced

Directions
Heat broiler.
Place the salmon and tomatoes, cut-side up, in a broilerproof roasting pan or on a rimmed baking sheet. Sprinkle the salmon with the paprika.
Drizzle the salmon and tomatoes with the oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Scatter the thyme and garlic over the top.
Broil until the salmon is opaque throughout and the tomatoes are tender, 8 to 10 minutes.

Recipe from RealSimple.com

White Chicken Chili

I made this chili for dinner tonight - we give it 4 out of 5 stars. It called for 1 can of diced jalapenos and 1 can of diced green chiles, but since we were serving this to the kids too, I just used 2 cans of green chiles. I also used a scant teaspoon of Cayenned pepper, for the same reason. Oh, and it originally called for 3 cups of chopped chicken, but I used 2 bags of shredded (2 cups) and I think one bag would've been fine. I served it with some baked tortilla strips that were leftover from the tortilla soup we had last week and I made corn for a side. Amelia added her corn to her soup. : )

White Chicken Chili

1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
2 (4 ounce) cans chopped green chile peppers, undrained
2 teaspoons ground cumin
1 teaspoon dried oregano
1 (scant) teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
1 cup shredded cooked chicken breast
3 (15 ounce) cans white beans, undrained
1 cup shredded Monterey Jack cheese

DIRECTIONS
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
Remove the mixture from heat. Spoon a little cheese on each serving. Serve warm.

Recipe from Allrecipes.com