Debbie Wyatt’s Breakfast Cookies
makes about 40 cookies
Ingredients
- 1 cup oil
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 3/4 cup quick oats
- 1+ cup chopped pecans
- 1 cup Craisins or golden raisins
- 1 cup flaked coconut
- 2 cups corn flakes
- Semisweet or white chocolate morsels
Directions
- Pour oil into bowl and add sugars; stir well with wooden spoon – batter will be much too stiff for a mixer
- Add eggs and vanilla, blend well
- Stir in 2 cups flour blended with the salt and baking soda
- Stir in oats, pecans, dried cranberries, cereal, and coconut (and chocolate chips if desired). Batter WILL BE stiff!
- Use an ice cream scoop (sprayed with Pam) to scoop out small mounds of dough onto baking sheets; flatten slightly
- You can make bigger cookies if you like
- Bake at 350 for 10-15 minutes until browned
- Cool on wire racks and store in an airtight container
Crock Pot Roasted & Spiced Nuts
I got this at A Year of CrockPotting
Ingredients
1 cup raw, unsalted pecans
1 cup raw, unsalted almonds
1 cup raw, unsalted pistachios (no shells, just the meat)
1/2 cup raw, unsalted pumpkin seeds
1 1/2 T maple syrup
1 tsp curry
1 tsp rosemary
1/4 tsp cayenne pepper
1/2 tsp kosher salt
cooking spray
Directions
I used a 6.5 quart crockpot. Anything over a 4 quart should work just fine. This makes enough nuts to feed 12 people as a snack; I’d guess maybe 3-4 gift containers.
Spray the inside of your crockpot with cooking spray. This is the only grease/butter, which creates a fantastic non-oily nut. I love this.
Put in your nuts/seeds, and add all of the spices and the maple syrup. Toss well to coat.
Cover and cook on high for 2 hours, stirring every 20 minutes or so. The nuts will burn if you don’t stir, but if a few do get burnt, don’t worry about it. That’s part of the charm of a homemade gift.
Spread the nuts out on a layer of foil or wax paper to completely cool, and store in an air-tight container.
Cheesejacks
I got this one from Nan’s blog here:
Cheesejacks
1 1/4 cups rolled oats
1-1 1/2 cups cheddar cheese
1 egg
1/4 cup olive oil
Beat egg, and then beat in olive oil. Stir in oats and cheese. Put in greased 8×8 pan and bake in preheated 350º F. oven about 40 minutes.
Pumpkin Spice Cake
My sister used to call this “pumpcake” and she loved it.
Ingredients:
- 1 package Spice cake mix
- 1 cup pumpkin
- 1 cup oil
- 1 small package instant vanilla pudding
- 3 eggs
- 1 teaspoon cinnamon
- 1/2 cup water
- 1/3 cup pecan halves
Directions:
- Add ingredients together in order given, mix for 5 minutes
- Grease and flour Bundt pan
- Place pecan halves in bottom of pan with a pat of butter
- Pour batter in
- Bake at 350 for 40 to 45 minutes and turn out of pan
Lentil Burritos
1 cup rice, uncooked ($.20)
1 cup green lentils, uncooked ($.50)
1/2 of an onion, finely chopped ($.20)
1 small can Muir Glen tomato paste
1 packet Taco Seasoning,
1 bag corn or flour tortillas ($.69-$1.29) I used corn to keep it gluten free.
1 cup shredded cheese ($.75)
1/2 bag Cascadian Farm frozen corn ($.75)
Directions
1. Cook rice in 2 1/4
2. Cook lentils in 4 cups of water.
3. Combine cooked rice and lentils in large saucepan. Add tomato paste + 2 tomato paste cans worth of water. Stir through.
5. Spoon lentil-rice mixture into tortilla. Add shredded cheese. Wrap up burrito style!
6. Cook frozen corn as directed. Serve as side dish or inside the burrito.
Crock pot Lasagna
Ingredients:
- 1 lb lean ground beef
- 1 onion, chopped
- 2 garlic cloves, mashed
- 1 (28 oz) can tomato sauce
- 1 (6 oz) can tomate paste
- 1 1/2 tsp salt
- 1 tsp dried oregano
- 12 oz cottage cheese (or ricotta)
- 1/2 cup grated parmesan cheese or asiago cheese
- 12 oz lasagna noodles, uncooked
- 16 oz shredded mozzarella cheese
Directions:
- Brown ground beef, onion, and garlic in pan (can add mushrooms if desired)
- Add tomato sauce, tomate paste, salt and oregano. Cook until warm
- Spoon layer of meat sauce into bottom of crock pot
- Add a double layer of noodles (break to fit) and top with cheeses
- Repeat sauce, noodles, and cheeses until all gone
- Cover and cook on low for 4 to 5 hours
Snowball Cookies
Time to pull this recipe out!
Ingredients:
- 2 sticks margarine or butter (I use unsalted butter)
- 1/2 cup of powdered sugar
- 2 cups of all-purpose flour (I’m trying whole-wheat flour this year)
- 1/2 teaspoon of vanilla
- 1 cup of pecans; chopped fine (by my handy-dandy Pampered Chef chopper)
Directions:
- Cream margarine and sugar together
- Add other ingredients
- Mix well and form into balls
- Place on ungreased baking sheet and bake at 350 for 20 minutes
- Let cool and then roll in powdered sugar
Chipa
Got this from Wiens World blog
Chipa
2 eggs
300 gr. cheese
1/2 c. oil
1 c. milk
1 tsp. salt
Put these ingredients into a blender and mix well.
1. Then pour this liquid into a bowl and add 2 tsp. baking powder and enough corn starch to make a dough to form little balls. Bake them in a moderately hot oven, until golden brown.
This is one variety.
or
2. Add 2 tsp. baking powder and enough corn starch to make a dough that you can still pour. Then I pour the dough into my mini muffin tins and bake them until golden brown.
These chipa will be a little softer.
Crockpot mashed potatoes with sourcream and cream cheese
Got from A Year of CrockPotting
–5 pounds of red potatoes
–1 block of cream cheese, room temperature (8 oz. I used light)
–1 cup sour cream (I used light)
–1 chicken bouillon cube
–1/2 cup of water, reserved from boiling the potatoes
–1 tsp garlic powder
–1 T dried parsley
The Directions.
Wash and peel the potatoes, leaving the skin on some if desired. Cut in quarters to quicken boiling time. Put the pieces into a large pot and cover completely with water.
Bring the potatoes to a boil on the stove top. Boil rapidly for 10-20 minutes, or until potatoes are fork-tender.
Scoop out 1/2 cup of the water from the pot. Add the bouillon cube to the water. Drain the potatoes, and return to pot.
Open the cream cheese and put into the pot with the hot potatoes. Add sour cream. Pour in the water with the bouillon cube, also. Add the parsley and garlic powder.
Mash with a potato masher. If you don’t have a masher, the way that I seem to not, you can use a wire wisk. It’ll work just fine.
After smashing well, scoop the potatoes out of the pot and place into a 4 to 6 quart crockpot. Cook on high for 2 hours, or on low for 4. Can be kept on warm indefinitely. After two hours on high, my potatoes got a bit crusty on the top and edges.
Graham cracker dessert
I had this at the beach so I went hunting for the recipe. This one looks right.
Cookie pan with edge
1 c. almonds (or pecans) or walnuts!
2 sticks butter (I use 1 of butter & 1 of butter)
1/2 c. sugar
Pour mixture over crackers and nuts. Bake at 350 degrees for 8 to 10 minutes.
Take out onto foil and let cool. (The first few are difficult to get out of pan.
NOTE: 1 box of graham crackers will make 3 pans of cookies.