Oatmeal Raisin Cookies

Soft, chewy, and homemade, these Oatmeal Raisin Cookies are a classic twist on plain Oatmeal Cookies! Lots of raisins with a hint of cinnamon, these are always a hit when I make a batch.

oatmeal raisin cookie on cooling rack

Oatmeal Raisin Cookies | A Old Fashioned Classic

A good oatmeal cookie is sweet, chewy, and textured with rolled oats. While the original recipe is great on its own, adding raisins and cinnamon, to create Oatmeal Raisin Cookies, takes it to the next level. The raisins add their own brand of sweetness and soft chewiness to these cookies while blending so well with the rest of the cookie. They are a great option for just about any occasion, but you don’t necessarily need an excuse to make cookies.

Main Ingredients Needed

Odds are you already have all of these baking essentials in your house that are just waiting to be made into these amazing Oatmeal Raisin Cookies. Here’s what you’ll need:

  • Salted Butter – I use and prefer salted butter for all my baking. However, if you prefer unsalted butter, increase the salt to 1 teaspoon.
  • Brown Sugar – to sweeten with that slight molasses taste.
  • Granulated Sugar – to sweeten.
  • Eggs – this helps add structure to the cookies.
  • Vanilla – delicious flavor!
  • Rolled Oats – it wouldn’t be an oatmeal cookie without oats! I recommend using old-fashioned rolled oats.
  • Cinnamon – this gives the whole cookie a warmer tone!
  • All-Purpose Flour – this fills out the cookies.
  • Baking Soda + Powder – the leavening for the dough.
  • Salt – to balance out all the flavors.
  • Raisins – add in raisins by hand! I just used regular ol’ raisins for this classic recipe but you could easily add in golden, green or red raisins.

Variations

Feel free to change up this Oatmeal Raisin Cookie recipe to make it your own!

  • Nuts: you are welcome to add nuts to these cookies, I’d suggest walnuts or pecans, but any nut will do.
  • White Chocolate Chips: another good variation that people love is adding white chocolate chips. They are simple enough that they don’t detract from the overall cookie but instead add a simply sweet creaminess.
  • Craisins: or instead of using raisins, you could add another dried fruit like craisins!
oatmeal raisin cookie dough in bowl

How to Make Oatmeal Raisin Cookies

For full details on how to make Oatmeal Raisin Cookies, see the recipe card down below 🙂

Step 1: Prep

Preheat oven. Line light-colored baking sheets with parchment paper and set them aside.

Step 2: Make the Dough

Cream butter together with brown sugar and granulated sugar.

Add eggs and vanilla to the bowl. Whip until light and fluffy. Scrape the sides of the bowl and stir again briefly to ensure it’s evenly mixed.

Slowly incorporate dry ingredients to create cookie dough. Fold in raisins by hand.

Step 3: Bake + Cool

Scoop onto parchment paper-lined baking sheets and bake until the edges are lightly browned and the centers are puffed but still slightly soft-looking.

Cool on baking sheets before transferring to cooling racks. Serve warm or at room temperature.

scooped oatmeal raisin cookie dough on baking sheet

Storing Oatmeal Raisin Cookies

The best way to store Oatmeal Raisin Cookies in in an air tight container with a slice of plain bread. The bread is in there to help regulate the moisture (aka softness) of the cookies. Which means you’ll be able to have soft cookies for up to 4 days!

oatmeal raisin cookies on cooling rack

Freezing Instructions

You can also freeze these cookies baked or unbaked! Here are the directions for both methods:

Baked

If you want to bake these in advance, follow the recipe instructions listed below and cool completely. Then store in an airtight container or zip-top plastic bags and freeze.

As long as they are in an airtight container, the baked cookies should last 1-2 months in the freezer.

To reheat, simply microwave one or two oatmeal raisin cookies 10-15 seconds each until warmed.

Unbaked

To store unbaked oatmeal raisin cookie dough, simply scoop into cookies, place on a baking tray lined with parchment paper, and freeze.

After 3 hours, the dough should be hard enough to transfer to an airtight container or zip-top plastic bag. This cookie dough will last 1-2 months in the freezer.

To bake, simply remove your dough balls, defrost on the counter for 30 minutes to 1 hour and bake as listed in the recipe card below.

baked oatmeal raisin cookie on baking sheet

More Oatmeal Cookies to Try!

Now go forth and bake away! We love these Oatmeal Raisin Cookies and we hope you will too 🙂

The printable recipe card is below, enjoy!

oatmeal raisin cookie on cooling rack

Print

Oatmeal Raisin Cookies

Soft, chewy, and completely homemade, these Oatmeal Raisin Cookies are a classic twist on plain Oatmeal Cookies! So good friends!
Course Desserts
Cuisine American
Keyword oatmeal raisin cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 36 small cookies
Calories 131kcal

Ingredients

Instructions

  • Preheat oven to 325 degrees. Line light colored baking sheets with parchment paper and set aside.
  • Cream butter together with brown sugar and granulated sugar.
    creamed butter and sugar in white mixing bowl
  • Add eggs and vanilla to the bowl. Whip until light and fluffy. Scrape the sides of the bowl and stir again briefly to ensure it’s evenly mixed.
    eggs and vanilla in bowl with creamed butter and sugar
  • Slowly incorporate dry ingredients to create cookie dough.
    oats and dry ingredients in mixing bowl
  • Fold in raisins by hand.
    oatmeal raisin cookie dough in bowl
  • Scoop onto parchment paper lined baking sheets using a 3 tablespoon scoop.
    scooped oatmeal raisin cookie dough on baking sheet
  • Bake 12-14 minutes or until the edges are lightly browned and the centers are puffed but still slightly soft-looking. Cool 3 minutes on baking sheets before transferring to cooling racks. Serve warm or at room temperature.
    baked oatmeal raisin cookie on baking sheet

Notes

I used a large cookie scoop to create larger cookies, but feel free to use a 1 tablespoon scoop for smaller cookies. Bake 7-8 minutes at 325 degrees F.

Nutrition

Calories: 131kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 99mg | Potassium: 75mg | Fiber: 1g | Sugar: 7g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

The post Oatmeal Raisin Cookies appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

How to Make a Breakfast Strata

A savory strata is the perfect make ahead meal! Combine bread cubes with some add-ins and cheeses. Toss with a quick egg mixture and refrigerate overnight. 

While the mixture sits overnight, it soaks up the egg mixture and is ready to be baked in the morning. A great meal for a lazy morning or when you have guests!

close up of Mushroom Brie Breakfast Strata

What is a Strata?

A strata is a super-easy-to-make breakfast almost like a savory bread pudding (and truly, it’s great any time of day!).

Bread is cubed and tossed with flavorful ingredients (in this case brie and mushrooms). It’s tossed with egg/milk mixture and sits overnight. As it sits, the bread soaks in the mixture and in the morning it is baked until puffy and set.

Best of all, you can use this base to use up any ingredients you have on hand from leftover taco meat to roasted asparagus.

Frittata vs. Strata

A frittata and a strata are both essentially breakfast casseroles. A strata has a more soufflé-like appearance whilea frittata is more similar to a baked omelet.

A strata often includes bread cubes while fritattas can have potatoes or even pasta along with the add-ins.

ingredients on a table to make Mushroom Brie Breakfast Strata

How to Make a Strata

  1. Cook veggies or meats (such as mushrooms, sausage or bacon). Cool.
  2. In a separate bowl, whisk the egg mixture (per recipe below).

ingredients to make Mushroom Brie Breakfast Strata

  1. Toss the egg mixture with bread cubes and let it soak in a few minutes.
  2. Stir in add ins, herbs and cheeses.

ingredients in a glass bowl to make Mushroom Brie Breakfast Strata

  1. Spread into a baking dish and cover. Refrigerate overnight.
  2. Remove from the fridge while the oven preheats. Bake until set in the middle.

top view of ingredients mixed in a casserole dish to make Mushroom Brie Breakfast Strata

PRO TIP: Letting the strata set overnight ensures the egg mixture is completely soaked into the bread cubes so it puffs up almost like a soufflé.

close up of cooked Mushroom Brie Breakfast Strata

Best Breakfast Dishes

Did you love this Mushroom Brie Strata? Be sure to leave a rating and a comment below! 

close up of a slice of Mushroom Brie Breakfast Strata on a white plate with casserole dish in the back

Mushroom Brie Strata

Full of fresh veggies, cheese, and eggs, this Mushroom Brie Breakfast Strata is the perfect dish for breakfast or brunch!
Course Breakfast, Casserole
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Chill Time 30 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Calories 343
Author Holly Nilsson

Ingredients

  • 8 ounces cremini mushrooms or 1 ½ cups vegetables of your choice, asparagus is another favorite
  • 1 clove garlic minced
  • 1 teaspoon olive oil
  • ½ teaspoon fresh thyme leaves or ⅛ teaspoon dried thyme leaves
  • 6 cups bread cubes slightly dried
  • 1 cup Havarti shredded, or mozzarella
  • 4 ounces brie cheese cubed

Egg Mixture

  • 4 eggs
  • 1 ¼ cups milk
  • ½ cup light cream or half and half
  • ½ teaspoon dry mustard powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon onion powder

Instructions

  • Cook mushrooms and garlic in olive oil over medium heat until tender. Set aside to cool.
  • Whisk the egg mixture in a large bowl. Season with salt & pepper. Add bread and toss to combine. Let sit 5 minutes and toss again until the liquid is absorbed. Stir in mushrooms, brie and ½ of the Havarti cheese.
  • Add the mixture to a greased 2 qt baking dish (or 9×9 pan). Cover and refrigerate at least 30 minutes or up to 24 hours.
  • Preheat oven to 350°F.
  • Bake covered for 30 minutes. Uncover, top with remaining cheese and bake an additional 15-20 minutes or until set in the middle.
  • Rest 10 minutes before cutting.

Notes

Any mix ins can be added. Vegetables should be cooked to tender crisp and meats should be cooked and drained.

This recipe can be doubled and cooked in a 9×13 pan to feed a crowd. In a 9×13, bake covered for 45 minutes. Uncover and bake an additional 15 minutes or until set. 

Nutrition

Serving: 1piece | Calories: 343 | Carbohydrates: 25g | Protein: 19g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 728mg | Potassium: 342mg | Fiber: 2g | Sugar: 5g | Vitamin A: 593IU | Vitamin C: 1mg | Calcium: 334mg | Iron: 2mg
slice of Mushroom Brie Breakfast Strata on a plate with writing
Mushroom Brie Breakfast Strata in a casserole dish with a title
close up of Mushroom Brie Breakfast Strata on a plate with a title
ingredients to make Mushroom Brie Breakfast Strata in a glass bowl with the final plated dish with a title

Originally posted at Spend with Pennies

Sausage Breakfast Strata

A strata is a one-dish wonder! It’s similar to a bread pudding but with hearty (and savory) ingredients, in this case, sausage and cheddar!

This savory dish is best made ahead (or even left overnight) making it the perfect make ahead meal or even breakfast-for-dinner!

cooked Sausage Cheddar Breakfast Strata in a casserole dish

What Is a Strata?

A strata is a bread casserole often served for breakfast. Don’t confuse a strata with a frittata, which is basically a version of an omelet.

Stratas are primarily made with cubes or layers of bread, meat, & cheese.  An egg/milk mixture is poured over top and soaks into the bread (a bit like french toast or bread pudding).

A strata, often served as a breakfast casserole, can be made with almost anything and it’s a great way to use leftover meats, veggies, and cheese that need to be eaten.

Stratas are a favorite casserole and are usually served for breakfast or brunch (but I love them ANY time of day). It makes for a simple light dinner when it’s paired with a tossed salad.

top view of ingredients to make Sausage Cheddar Breakfast Strata

Ingredients

BREAD This is a great way to use up that stale or crusty bread! Sourdough, rye, focaccia, whole wheat, the list goes on. Save your bread by keeping it in the freezer and when you have enough, whip up a strata!

CHEESE I opted for cheddar cheese, but any sharp cheese will lend loads of flavor to this dish.

EGG MIXTURE Eggs, cream, and seasonings are mixed together to create the flavorful egg mixture for this dish.

MEAT I added crumbled breakfast sausage that’s been sautéed with festive red and green bell peppers, but bacon or ham would taste great too!

Sausage Cheddar Breakfast Strata ingredients in bowls and a frying pan

How to Make a Strata

A breakfast strata casserole is easy to layer up and serve in just a few easy steps.

  1. Cook and drain sausage (per recipe below).
  2. Whisk eggs, milk and seasonings.
  3. Toss bread cubes with the egg mixture and sausage until egg is absorbed.
  4. Place in a casserole and refrigerate 30 minutes or up to 24 hours before baking.

top view of Sausage Cheddar Breakfast Strata in a casserole dish before cooking

Best Breakfast Casseroles

Did you love this Sausage Cheddar Breakfast Strata? Be sure to leave a comment and a rating below! 

cooked Sausage Cheddar Breakfast Strata in a white casserole dish

Sausage Cheddar Breakfast Strata

Loaded with cheese, sausage, and peppers, Strata is the perfect breakfast casserole for a crowd!
Course Breakfast, Casserole
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Chill Time 30 minutes
Total Time 1 hour 40 minutes
Servings 6 people
Calories 1005
Author Holly Nilsson

Ingredients

  • ½ pound sausage crumbled
  • ½ cup red or green peppers diced
  • 6 cups bread cubes slightly dried
  • 2 cups cheddar cheese shredded, divided

Egg Mixture

  • 4 eggs
  • 1 ½ cups milk
  • ½ cup light cream or half and half
  • ½ teaspoon dry mustard powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon onion powder

Instructions

  • Preheat oven to 350°F.
  • Cook sausage over medium heat until no pink remains, drain the fat and return the sausage to the pan. Add the peppers and cook until partially tender. Set aside to cool.
  • Whisk the egg mixture in a bowl. Add bread, peppers, sausage, and half of the cheese. Toss to combine. Let sit for 5 minutes and toss again until the liquid is absorbed.
  • Add the mixture to a greased 2 qt baking dish. Refrigerate at least 30 minutes or up to 24 hours.
  • Cover and bake for 30 minutes. Uncover, top with remaining cheese and bake an additional 15-20 minutes or until set in the middle.
  • Rest 10 minutes before cutting.

Nutrition

Serving: 1piece | Calories: 1005 | Carbohydrates: 122g | Protein: 46g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 190mg | Sodium: 1967mg | Potassium: 722mg | Fiber: 10g | Sugar: 18g | Vitamin A: 827IU | Vitamin C: 11mg | Calcium: 699mg | Iron: 10mg
cooked Sausage Cheddar Breakfast Strata in a dish with writing
slice of Sausage Cheddar Breakfast Strata on a plate with a title
close up of Sausage Cheddar Breakfast Strata with a title
ingredients to make Sausage Cheddar Breakfast Strata with finished dish and a title

Originally posted at Spend with Pennies

Celebrating 10 Years with our Best Recipes

Today Mary Ellen’s Cooking Creations turns the big 1-0!! Ten years of sharing recipes from my kitchen – I can’t believe it!

It’s funny to think back on how much has changed in ten years both with this blog and with me personally. When I look back through the blog year by year I can remember things happening in my life by the way I was cooking and the food I would make. Kind of like when you hear an old song and it brings back a memory. My food brings back so many memories of times in my life. Oh how things have changed! Ten years ago we were both in our early 30s –

Food Blog Mary Ellen's Cooking Creations celebrates 10 years with their best recipes. Chicken, salads, pork, beef, lobster, quick and easy weeknight meals, romantic meals, meals for entertaining, soups, appetizers and party food.Ten years ago I had never cooked risotto. I had never baked something that didn’t come in a box. Believe it or not, I had never worked with bone-in chicken (except that one time I made chicken soup from scratch in high school). There were so many dishes and ingredients I hadn’t heard of, or wasn’t brave enough to try. I (thought) I loathed mushrooms and blue cheese and eggs. Things like homemade tomato sauce, pan sauces, homemade frosting and whipped cream did not exist in my kitchen. And my knife skills? None. I still used to put my index finger along the top of my cheap knives.

But then after being married for about three years, I took an interest in cooking, mostly because both my husband and I were getting sick of tacos, stuffed peppers, pepper steak, and cheese nip chicken. Sadly, that’s about all we ate when we were both home… Thank goodness for work travel!

When I first jumped into really cooking, I immediately discovered that I did not enjoy measuring and preferred to go by taste, look, and smell. I soon started to read recipes and decide what I’d change before even trying the recipe. I had some failures and some successes, and learned a LOT along the way. Weekly I was trying at least 2-3 new recipes, and Saturday nights were dedicated to date nights at home where we’d cook something new and fancy together (yes, my husband is an awesome cook and loves being in the kitchen whenever he can!). I don’t think we ate the same thing more than twice for at least 2 years because I was in love with experimenting and creating new recipes. That is when I decided to start this blog – it was really just a way to keep track of recipes. I had no idea where it would take me.

During those first few years, favorites were discovered and put on rotation, however I never lost that love of creating new recipes. Over the years my food has evolved to suit our lifestyle, and these days, instead of spending hours on one recipe, I focus a lot more meals to feed my family. Although every now and then I do get a full day in the kitchen and love it!!

Food Blog Mary Ellen's Cooking Creations celebrates 10 years with their best recipes. Chicken, salads, pork, beef, lobster, quick and easy weeknight meals, romantic meals, meals for entertaining, soups, appetizers and party food.

Writing this blog has taught me and brought me so much more than just cooking.

Entertaining and planning menus is one of my favorite things to do. I love sitting with my notebook writing out ideas and I totally appreciate that my husband lets me run them by him a million times. Luckily he enjoys it too, and we love creating holiday menus together. We often start talking about Christmas months before the big day!

Photography has also become a hobby of mine. I know I still have a lot to learn and hope to find the time to take some classes soon, but on my own I can see much improvement. Those early food pics were pretty homely, as my husband would say! (so please, as I share some old recipes below, be mindful of that 🙂

And finally, it’s crazy to think that I wasn’t even on Facebook when I started this blog. There was no such thing as Twitter, Instagram, Yummly, Pinterest, Snapchat, Tumblr, etc. I could go on and on! It has been fun connecting with people through those platforms and learning the best ways to use them to connect with all of you (and meanwhile my 6 year old sees a logo and knows what social media platform it belongs to – it’s like second nature to them!).

Since my life and this blog are completely entwined, I can’t help but think of how my personal life has changed over the past ten years. Ten years ago I was in my early 30s, married almost 4 years and working in the corporate world, traveling the country (and world) for pharmaceutical and medical meetings. After the birth of my daughter I decided to move on from that life, and now I consider myself very lucky that I am able to work part-time for now so I can be there for the school bus, school events, and extracurricular activities with my amazing 6 year old daughter. Cooking with kids Ten years ago I wasn’t even thinking of kids yet, and now this little one is almost 7! How awesome is it that she loves to get in the kitchen with me and we can pretty much get her to try (almost) anything. Most recently she tried mussels and loved them! She’s an energetic little girl and keeps us on on toes – our little first grader who loves acting, dancing, cooking, singing, playing outside, reading, writing, making lists, playing games and telling jokes. Things haven’t always been easy over the past ten years – although blessed to be in our forever home, it has been a continuous work in progress and it always seem like something is going wrong or breaking. We have both dealt with unemployment, secondary infertility, pregnancy losses, and the death of our first dog, Daisy Mae. During all of those times, I always turned to cooking as my therapy. Family and cooking have been my one constant through all of these ten years. 
So take a trip down memory lane with me as I share my most popular and/or favorite recipes. These are recipes that have been shared the most, liked the most, and recipes that have been favorites of my family. ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

My top post of all-time comes from May of 2008 – Time for a Party. In this post I shared a menu for a party including this recipe for tortilla pinwheels, and now I see them pinned all over Pinterest. They are a hit! I take them to every party and get asked for the recipe several times at each party. Sometimes simple is the best! 

The perfect party appetizer - tortilla pinwheels

My husband has contributed several recipes, desserts, and wine reviews to this blog. Two of his recipes are in my top searched, pinned and shared recipes! He loves making this Maine Lobster Stew, has made it for the last 2 years on Christmas, and is always looking for excuses to make it again. I’ll take credit for helping with the plating and taking the photos. 

Maine Lobster Stew - decadent and creamy with sherry and lobster meat

Another recipe of his that sends a lot of people to this blog through searches is his Beef Negimaki. After ordering it several times at our local sushi place he decided to make it on his own. We both agreed it was even better than the restaurant’s! Since this post is from 2009 the pic isn’t great, but what I do love about this post are the step by step photo instructions for cutting and rolling the beef. 

Beef Negimaki - rolled flank steak with green onions. Japanese food made at home

My top breakfast post of all time, and one that I make often, is a grab and go breakfast – Egg Muffins for Breakfast-on-the-Go

Breakfast on the go - egg muffins. Egg muffins with vegetables, egg muffins with sausage. Grab n go breakfast

I’m so happy that this next recipe is in my top ten of all time because it is one of my favorites – Jumbo Lump Crab Cakes with a Lemon-Garlic Aioli.Jumbo Lump Crab Cakes with a lemon garlic aioli. Celebrating 10 years of our best recipes. “Too hot to cook” and “grilled chicken salads” are both so commonly searched, and lead my followers to this post for Yakitori Chicken with Cold Veggie and Soba Noodle Bowls. This is one of my top chicken recipes as well as a top salad recipe. 

Grilled yakitori chicken with cold veggie soba noodle bowls. Too hot to cook! Celebrating 10 years of our best recipes.

With close to 200 chicken recipes in this blog, it was really, really hard to narrow it down to my favorite. I have so many, from this French Onion Braised Chicken and this Gruyere Chicken with Mushrooms, to Shredded Chicken with Chiles and Chicken and Dumplings. I finally chose a popular recipe, and it is fitting that it is a bone-in recipe – Garlic Herb Roast Chicken with Vegetables

Garlic Herb Roast Chicken Breasts with vegetables. Bone in chicken. Celebrating 10 years of our best recipes.

Soups are cooked in my kitchen once a week over the cool and cold months, so with over 80 soup recipes in this blog it is hard to choose a favorite. This Potato and Corn Chowder with Bacon is one of my most popular, and it is one of my favorites because it is so hearty and well, bacon!

Potato Corn Chowder with Bacon. Celebrating 10 years of our best recipes.

It’s funny that ten years ago I had never made risotto, and now I have over 20 risotto recipes on this blog. Risotto is in my top ten search words, so I picked one of my favorites for this anniversary post – Three Garlic Risotto. I have been making this one for years (it was probably one of the first risotto recipes I ever made!) but finally just blogged it recently. 

Three Garlic Risotto - Roasted garlic, toasted garlic, sauteed garlic. Celebrating 10 years of our best recipes.

Still, after ten years of doing this, I only use my crock-pot for shredded/pulled chicken, pork or beef. My top slow cooker and top pulled pork recipe is this amazing Guinness Pulled Pork. I’m so happy it gets so much love because it definitely gets a lot of love in this house! Korean Pulled Pork Tacos

Guinness Pulled Pork Sandwiches. Crock pot slow cooker cooking. Celebrating 10 years of our best recipes.

My personal favorite pulled pork recipe is the pork for these Korean Pulled Pork Tacos. These are pretty popular on Pinterest, too! 

Korean Pulled Pork Tacos with a Creamy Sriracha slaw. Crock pot slow cooker cooking. Celebrating 10 years of our best recipes.

And sticking with the pork theme, this Stuffed Pork Loin with a Mushroom Wine Gravy is one of my most popular posts. It is a great recipe, perfect for holidays or entertaining, and the tutorial for cutting and rolling the pork is spot-on. This post, and the picture, are from 2008 – 

Stuffed Pork Loin with a mushroom wine gravy. Great recipe for Christmas or Easter or entertaining. Celebrating 10 years of our best recipes.

This is a newer recipe and it quickly became my second most popular appetizer – Cheesy BLT Stuffed Jalapenos, and it is easy to see why. Look how yummy! 

Creamy and cheesy BLT Stuffed Jalapenos. BLT Jalapeno Poppers - perfect appetizer or party food. Celebrating 10 years of our best recipes.

Let’s finish this off on a sweet note! I don’t bake that often – my husband is actually the baker in the house. This cake recipe has become a favorite of both of ours, and is my most popular dessert recipe on the blog – Philly Fluff Cake

Philly Fluff Cake. Philly cream cheese cake with chocolate swirl. Celebrating 10 years of our best recipes.

Thank you to all of my readers and followers for making the last 10 years possible. I have enjoyed sharing and learning with all of you, and I appreciate all of your comments, likes and shares. I look forward to continuing this journey in my kitchen and with this blog, and hope you will be there with me! Thank you!

Food Blog Mary Ellen's Cooking Creations celebrates 10 years with their best recipes. Chicken, salads, pork, beef, lobster, quick and easy weeknight meals, romantic meals, meals for entertaining, soups, appetizers and party food.

Originally posted at Maryellens Cooking Creations