Cinnamon (a NON recipe)

Alright, so anyone who knows me, knows I am a huge fan of Cinnamon. Cooking with it, smelling it, in my coffee. whatever. I learned a few months ago that it is a natural mood lifer (and believe it, and start my day with it, as I now brew it into my coffee each morning) and have been reading up a ton about it. Here are some other benefits of cinnamon, for your reading pleasure:)

Sense I didnt want to re-type everything, here are a couple links to cinnamon benefits
http://www.thehealthysnacksblog.com/2007/11/12/the-top-5-health-benefits-of-cinnamon/
http://www.healthdiaries.com/eatthis/10-health-benefits-of-cinnamon.html
http://www.monumentalmassage.com/articles/benefits_of_cinnamon.html

Please read. Its really awesome. Humor me:)

the best oatmeal cookies of your life

Okay, so I know I promised calorie conscious recipes but its a special day, to celebrate the first day ive updated in a while.. these are THE BEST oatmeal cookies ever.

Ingredients

• 1 cup of butter-softended
• 1 cup of white sugar
• 1 cup of packed dark brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 3 cups quick cooking oats
• 1/2 cup raisins
• 1 cup mini chocolate morsels

Directions:
 Preheatoven to 375 degrees. In a medium bowl cream together butter, white sugar and brown sugar. Add eggs and vanilla. In a seperate bowl mix dry ingredients ( flour, salt, baking soda and cinnamon) slowly add to creamed mixture. Once combined, add in oats. Add in raisins and morsels.  On greased cookie sheets place walnut sized rolled dough balls and bake for about 11 minutes, try 9, but than check. Edges should be golden brown.

Now, this recipe must come with a  warning, these cookies are UH-mazing. If you dont want to share, dont tell anyone about them. If you dont want your signifigant other to fall in love with you.-- dont share. they are THAT good.

Now go, get your bake on.

Minestrone Soup

A fall favorite. Very much a "clean out the fridge" soup as you can use any veggies you find hiding in there. This soup is also very diet friendly and a good way to hide those pesky veggies that we should be eating lots and lots of.

Ingredients

• Extra Virgin Olive Oil
• 1 medium onion, diced
• 6 cloves garlic, chopped
• 3 medium carrots, diced
• 2 large celery stalks, diced
• 2 medium yellow squash, diced
• 5 cups Vegetable Cooking Stock
• 1/2 pound potatoes, peeled and diced
• 1 package of noddles of your choice, though i suggest shells.
• 2 fresh tomatoes cut into chunks (sizing of your choice)
• 1 can kidney beans
• parmesan cheese (for garnish)

Directions

1. Heat the Olive Oil in a heavy bottom soup pot.
2. Add in the onion and garlic and saute for 5 minutes or until the onion is soft.
3. Stir in celery, carrots, squash and saute for 5 minutes more.
4. Add in the Stock, potatoes, beans, pasta and tomatoes, and bring to a boil.
5. Lower heat and simmer for 10-12 minutes or until the potatoes are soft and the pasta has cooked.

* please note, if you make this in advance and let the pasta sit, the noodles will continue to swell, robbing the soup of its succulent broth. So if you need/want to cook in advance, add the noodles 15 minutes or so prior to service.

Garnish with Parm and Enjoy. Also, with this recipe, I have to again emphasize, use this recipe as a jumping off point, Minestrone can be special and a direct representation of a cooks taste and personality. Play it up, make it yours!