One More Thing…

Hi all,


Had a couple thoughts on two of my previous posts, thought I’d share.

I mentioned that I used 1/2 cup more oats in the Oat-rageous cookies.  Well, as my husband likes oats, I tried putting in 2 cups total of the oats and they came out heartier, but still yummy! I would not go any further as it would probably dry out the dough, but you can experiment. I also use mini chips, they seem to distribute better through the dough.

As far as the cheese cutter, I found it works really well on canned jellied cranberry sauce.  Changing the angle also varies the slice thickness to your taste.


Have fun and enjoy!    Raggedy Anne


A Cut Above

Hi all,


Have you ever tried to cut SPAM into mostly even slices?  Well, I found that my cheese slicer ( similar to pictures below) does a pretty good job of doing that task. II f you hold the handle straight up toward ceiling and rest the roller on the loaf you can get about 1/4 inch slices.  The slicer is still good for cheese!Laughing out loud 


See the source image                      See the source image


Have a great day!


Enjoy!    Raggedy Anne

Twist on Chocolate Chip


Hi all,

Found this recipe in my Taste of Home newsletter.  Was a hit with my husband, although I did add 1/2 cup more oats to recipe. Thanks to Jaymie from Michigan for the yummy snack!


Oat-Rageous Chocolate Chip Cookies

My aunt gave me this recipe, and my family thinks these cookies are delicious. We enjoy all different kinds of cookies, and with this recipe, we can combine three of our favorite kinds—oatmeal, peanut butter and chocolate chip—in one! —Jaymie Noble, Kalamazoo, Michigan


Oat-Rageous Chocolate Chip Cookies


  • 1/2 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 1/3 cup packed brown sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips



  • In a bowl, cream butter, peanut butter and sugars; beat in egg and vanilla. Combine flour, oats, baking soda and salt. Add to the creamed mixture and mix well. Stir in chocolate chips. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned.
Nutrition Facts

2 each: 207 calories, 12g fat (6g saturated fat), 25mg cholesterol, 194mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 4g protein.


Enjoy!   Raggedy Anne