Bartoli's Wreath Shoppe

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

OK SO MY KIDS HATE OATMEAL RAISIN COOKIES BUT THEY ABSOLUTELY LOVE THESE!!!! FIRST TIME THEY HAD THEM THEY NEVER REALIZED WHAT WAS REALLY IN THEM. I TOLD THEM WHEN THE LAST COOKIE WAS FINISHED. OF COURSE THEIR REACTION WAS, WHATEVER MOM... THEY'RE AWESOME!!!

The Best Damn Oatmeal Cookies Ever

From: Julie Bartoli ~ Grainger & Mystery shopper from Pick N Save 

Story with this one…

When I worked at Pick N Save, a customer and I were discussing who had the best cookie recipe ever. Well, he won and I wish I knew his name. So here it is… 

2 cups flour
1 tsp cinnamon
¼ tsp nutmeg
1 ½ tsp salt
¼ tsp baking soda
1 tsp baking powder
1 cup white sugar 

Mix and sift together the above ingredients. 

Into large bowl, mix…
1 cup shortening
2 eggs, slightly beaten
2 mashed bananas
2 ¼ cup quick cooking oatmeal
½ cup raisins
½ cup roasted peanuts
¾ cup chocolate chips 

Mix everything together. 

Drop (1 TBL each) dough on parchment paper lined cookie sheet. Bake at 350 degrees till slightly golden brown.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Cream:

1 ½ cup oleo / shortening

2 cup sugar

2 beaten eggs

Add and beat:

½ cup molasses

1 Tbl vinegar

Add and mix well:

4 cups flour

2 Tsp baking soda

2 tsp cinnamon

2 tsp cloves

2 tsp ginger

Chill overnight or 4 hours. Roll into balls; dip into sugar and bake on greased pan. Bake 350⁰ 15 to 18 minutes.

Ham Strata 

6 to 9 slices sandwich bread

3 cup bite size pieces of ham

10 oz. sharp cheddar cheese

10 oz. swiss cheese

6 eggs

3 cup milk

½ tsp. onion salt

½ tsp. dry mustard

3 cup cornflakes

½ cup melted butter

 

Cut off crusts and cut bread in half. Butter a 9 x 13 pan and arrange bread in bottom. Put half of ham as second layer. Grate cheeses together and sprinkle over ham with half the cheese mixture. Repeat ham and cheese a second time. Combine slightly beaten eggs, seasonings and milk. Pour over layers, cover and refrigerate overnight (or make in the morning and refrigerate until supper). Make topping of crushed cornflakes and butter and sprinkle over layers. Bake at 375° for 50 to 60 minutes. Let stand 10 minutes and serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

HAM & CHEESE OMELETTE ROLL 

6 ounce cream cheese

2 TBL flour

12 eggs

¾ cup milk

¼ tsp salt

8 ounce deli ham finely chopped

1 ½ cup shredded cheddar and swiss

¼ cup green onions (optional)

2 TBL mustard (not dry ground mustard) 

In small bowl, heat cream cheese in microwave for 30 seconds, mix till creamy.

Combine milk and cream cheese; whisk until smooth. Add flour & salt; whisk to combine. In larger bowl, gently whisk eggs until blended.

 Add cream cheese mixture to eggs until well blended. Cut an 18-inch long piece of parchment paper;

place on jelly roll pan (i.e. cookie sheet with high sides); pinch corners. Pour egg

mixture in to bottom of jelly roll pan. Bake at 400 degrees for 12 to 15 minutes or

until you insert a knife and it comes out clean. 

Remove omelette from oven; immediately spread mustard thinly on omelette roll;

layer on cheeses, ham & onion. Then roll up like a jelly roll. Let stand 5 minutes

to melt cheese. Serves 6 to 8.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Cabbage Rolls

From: Toots Bartoli  

Mix this altogether:

2 # ground beef, browned and drained

1# ground pork, browned and drained

1 cup long grain rice (Uncle Ben’s)

1 tsp. Paprika

Garlic salt

Large onion, fry in butter till transparent

Salt & Pepper

Large can sour kraut 

Sauce:

64 oz can tomato juice, plus 1 can tomato soup

1 package Polish sausage, cut up in 1”size pieces

Cut out core of cabbage head; boil cabbage in saltwater, peeling each leaf off as it wilts.

Stuff each roll with meat mixture. Roll up leaf and place in large roaster pan. Pour sauce over rolls.  Place polish sausage around rolls. Bake covered at 350° for 2 hours.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

AMISH POTATO SALAD (LIKE AMERICAN TATER SALAD BUT BETTER!)

From: Toots Bartoli 

6 cups cooked, peeled, cubed potatoes

6 hard boiled eggs, chopped

1 celery stalk, chopped

1 cup Miracle Whip salad dressing

2/3 cup sugar

¼ cup milk

2 TBL vinegar

2 tsp salt

2 tsp prepared mustard

1 tsp dill weed

1 medium onion, chopped 

In a large bowl, combine potatoes, eggs and celery. In a small bowl, whisk the Miracle Whip salad dressing, sugar, milk, vinegar, salt, and mustard. Pour over the potato mixture; stir until combined. Cover and refrigerate for 4 hours. Yield: 8 to 10 servings. 

APPETIZER ~ GREAT WITH RITZ OR TOWNHOUSE CRACKERS

Shrimp Dip 

1 – 8 oz. cream cheese

1 TBL mayo

1 can washed shrimp

Dash of each of the following…

Garlic powder

Lawry’s seasoning salt

Worcestershire sauce 

Cream the cheese and mayo. Add the rest. Chill for about one hour. Serve with Ritz crackers.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Old Fashioned Rice Pudding

 2 eggs, beaten

4 cups milk

½ cup brown sugar

½ cup uncooked white rice

1 TBL butter

1 tsp vanilla extract

½ cup raisins

Preheat oven to 300°. Grease a 2 quart dish. Beat eggs and add milk. Stir in brown sugar, uncooked rice, butter, vanilla, and raisins. Pour into prepared pan. Bake uncovered, for 2 ½ hours. Stir frequently for the first hour. Serve warm, cold or room temperature.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

DECORATOR'S ICING

1 cup Crisco, creamed well
THEN add in order:
1 lb. powdered sugar
1/4 cup cold water
1 tsp vanilla
1/4 tsp salt

Beat well until stiff.

FOR CHRISTMAS COOKIES:
Replace water with egg whites at room temperature.

FOR CHOCOLATE ICING:
Add 1/2 to 1 cup cocoa before pwder sugar - no extra water.

This icing can be colored too. To keep for long time, this can be frozen. Also, this can be used to base ice your cake (also known as "crumb layer")