Peanut Butter Honey 'N Oatmeal Cookies

Peanut Butter Honey 'N Oatmeal Cookies

INGREDIENTS

2cups quick-cooking oats
2cups all-purpose flour
1tsp. baking powder
1tsp. baking soda
1/4tsp. salt
1cup Shedd's Spread Country Crock® Spread
1cup Skippy® Natural Creamy Peanut Butter Spread with Honey
1cup granulated sugar
1cup firmly packed brown sugar
2eggs
1/2cup golden or regular raisins (optional)
1/2cup chopped pecans

This is the recipe as written.

I used creamy peanut butter and added one tablespoon of honey and omitted the pecans and raisins. I used one cup whole wheat flour and 1 cup white flour

DIRECTIONS

Preheat oven to 350°. Combine oats, flour, baking powder, baking soda and salt in small bowl; set aside.

Beat Shedd's Spread Country Crock® Spread with Skippy® Natural Creamy Peanut Butter Spread with Honey in large bowl with wire whisk until smooth. Beat in sugars, then eggs until blended. Beat in flour mixture just until blended, then stir in raisins and pecans. Chill 30 minutes.

Drop dough by rounded tablespoonfuls, 2 inches apart on ungreased baking sheets.
Bake 13 minutes or until golden.

Remove cookies to wire rack and cool completely.

Chocolate Zucchini Bread

Chocolate Zucchini Bread

Recipe by OurBestBites.com

2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips



Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon


Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside.
Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.

Add vanilla and sour cream and mix until combined.

Gently stir in the grated zucchini.

Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it's the size of mini chocolate chips. Stir remaining flour mixture into batter and mix just until combined. Add chocolate chips and stir to combine.

Divide the batter between the two pans. and sprinkle topping over each.

Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. Ya never know how different ovens handle things.

When it's done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.

Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm. And slathered with butter.

Blueberry Betty

What is a Betty?

A Betty consist of a fruit, most commonly apples, baked between layers of buttered crumbs. Betties are an English pudding dessert closely related to the French apple charlotte. Betty was a popular baked pudding made during colonial times in America.

Desserts like this are called by various names such as cobbler, tart, pie, torte, pandowdy, grunt, slump, buckles, crisp, croustade, bird's nest pudding or crow's nest pudding. They are all simple variations of cobblers, and they are all based on seasonal fruits and berries, in other words, whatever fresh ingredients are readily at hand. They are all homemade and simple to make and rely more on taste than fancy pastry preparation.


Early settlers of America were very good at improvising. When they first arrived, they bought their favorite recipes with them, such as English steamed puddings). Not finding their favorite ingredients, they used whatever was available. That's how all these traditional American dishes came about with such unusual names. Early colonist were so fond of these juicy dishes that they often served them as the main course, for breakfast, or even as a first course. It was not until the late 19th century that they became primarily desserts.

Blueberry Brown Betty
2 pints blueberries, washed
1/3 cup sugar
1 tablespoon cornstarch
4 cups french bread  ( I used day old homemade honey white bread)
1/2 cup (1 stick) butter, melted
1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees. Coat 8 inch baking dish with cooking spray.

In large bowl, combine blueberries, sugar and cornstarch. Toss to coat.

Add bread and melted butter. Mix well then spoon into prepared baking dish.

Bake 35 to 40 minutes or until bubbly and the bread is golden. Serve warm

It's not very pretty but oh boy......it is GOOD!!

*Try the recipe with other kinds of fruit too!

*Linking to Homestead Revival Barn Hop

Impossibly Easy Cheesecake

Impossibly Easy Cheesecake


3/4 cup milk
2 teaspoons vanilla
2 eggs
1 cup sugar
1/2 cup Original Bisquick® mix
2 packages (8 ounces each) cream cheese, cut into about 1/2-inch cubes and softened


1.Heat oven to 350°F. Grease 9-inch pie plate.

2.Place milk, vanilla, eggs, sugar and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate.

3.Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake.



Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit.

Makes 6 servings


Special Touch
Garnish each slice of cheesecake with fresh fruit or edible flowers, such as pansies or nasturtiums.

Variation
For a deliciously decadent cheesecake, drizzle it with fudge and caramel toppings and sprinkle with chopped pecans.



Find more impossibly easy recipes at www.bettycrocker.com

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What's for Dinner - Salisbury Steak

Salisbury Steak


Ingredients

• 1 (10.5 ounce) can condensed French onion soup

• 1 1/2 pounds ground beef

• 1/2 cup dry bread crumbs

• 1 egg

• 1/4 teaspoon salt

• 1/8 teaspoon ground black pepper

• 1 tablespoon all-purpose flour

• 1/4 cup ketchup

• 1/4 cup water

• 1 tablespoon Worcestershire sauce

• 1/2 teaspoon mustard powder

Directions

1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.

2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.

3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

What's for Dinner - Mango Chicken Almond Salad

Today is the last day in our series in using our

#10 Can of Freeze Dried Mango Chunks.

If you don't have the food storage ingredients in the recipe,

just substitute for what you have or

go to Emergency Essentials and get some.

I think this would make a great dinner salad on a hot summer's day.

Have you thought of any recipes to use Mango Chunks in?

Leave a comment and let me know.

(click on the pic to make it bigger)

What's for Dinner - Mango Banana Frozen Yogurt

Continuing with the series on using our Freeze Dried Mango Chunks.

Note: For this recipe you will need an ice cream maker

(you can make this bigger by clicking on it)

What's for Dinner - Mango Muffins

Today we are going to make Mango Muffins with our

# 10 Can of Freeze Dried Mango Chunks

from Emergency Essentials.

(you can make this pic bigger by clicking on it)

What's for Dinner - Ham and Cheese Breakfast Muffins

Ham and Cheese Breakfast Muffins

photo credit

A hand-held breakfast or lunch is perfect for families on the go.
These taste like a quiche but are easier to make and to eat.
You can even make them ahead and have them ready to go in minutes.



4 eggs

3/4 cup  Milk

1 tbsp  honey mustard

1/4 tsp  each, salt and pepper

5 cups  cubed whole grain bread (about 5 slices)

1 cup shredded Canadian Cheddar, Swiss or Colby cheese

1/2 cup  diced deli ham

12 cherry or grape tomatoes, cut in half lengthwise



Instructions
Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with nonstick parchment or silicone liners, or butter generously.

In a large bowl, whisk together eggs, Milk, mustard, salt and pepper. Stir in bread, cheese and ham until evenly coated with egg mixture. Spoon into prepared muffin pan, pressing gently and drizzling with any liquid left in bowl. Press 2 tomato halves, cut side up, on top of each muffin.

Bake for about 25 min or until golden and puffed and a knife inserted into the centr comes out clean. Let cool in pan on a rack for 10 min. Remove from pan by running a rubber spatula around edge. Serve hot.

What's for Dinner- Mango Wheat Bread

I recently got a #10 can of Freeze Dried Mango Chunks from Emergency Essentials.
I have been looking for other ways to use them besides making smoothies and adding them to my homemade yogurt. Emergency Essentials is a great resource for emergency preparedness products. They are also a great resource for recipes and ideas for using your food storage too.

Here is a recipe I found on their site:

Mango Wheat Bread
1 cup Freeze Dried Mango Chunks- (reconstitute before using)
1/4 cup hot water
1/2 cup white sugar
1/2 cup Dehydrated Fat Free Milk (Do Not reconstitute)
1/2 yogurt
1/2 cup Sunflower Oil
2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Grease a 9" loaf pan.

2.Place mango, water, sugar, milk powder, yogurt and oil in blender. Blend until smooth. them pour into a bowl. In a bowl sift together wheat flour, baking powder and baking soda. Fold flour mixture into mango puree.

3. Bake in preheated oven until toothpick inserted in center comes out clean. 30 to 45 minutes.

Can't wait to make this......sound so good!


*linking to Homestead Revival Barn Hop

Super Easy Pineapple Upside Down Cake

I had some crushed pineapple that need to be used in my food storage.

I was thinking..... now what can I do with this???

Then I saw the yellow cake mix and said.....Pineapple Upside Down Cake!!

I prepared the cake per box instructions but I used whole egg powder instead of fresh eggs.

I always have whole egg powder on hand.

Makes it easy to bake when you don't have any fresh eggs.

I drained a little of the juice of the the pineapple and

then spread it in the bottom of a 13 x 9 pan.

You could also use round pans.

You can also add maraschino cherries at this point if you wanted too.

Next, I sprinkled about 2 cups of brown sugar over the pineapple.

Place the cake batter on top of the pineapple mixture and

bake per package directions.

 375 degrees for 35 minutes.

Here it is just out of the oven.

Doesn't look like much......

But when you cut it and flip the piece of cake over

Ta Da!!!!!

Pineapple Upside Down Cake

Couldn't be easier and it all came from my food storage!!!

What's for dinner- Au Gratin Potatoes with Magic Mix

What is Magic Mix??
It’s a great mix containing powdered milk, butter, and flour which makes perfect white sauces every time! 

Watch a video on how to make Magic Mix here at Everyday Food Storage. You can also find great recipes for using the Magic Mix here too.

Magic Mix
Ingredients:

2 1/3 C. Powdered Milk
1 C. All Purpose Flour (Yes, use All Purpose)
1 C. (2 sticks) Margarine or Butter, at room temperature

Something about using this intimidated me. I have had the mix in my fridge for a couple months and have not tried using it. Today..... I said no more!!  I am making Au Gratin Potatoes!!!

I re hydrated some Potato Slices from my Food Storage.

Didn't measure but probably about 3 cups.

In a saucepan, I warmed 1 1/4 cups water on low.

When the water is warm I mixed in the magic mix with a whisk.

I let that warm thru for a minute or two and then added 2 cups of cheese and my Potatoes.

I placed the mixture in a baking dish.

I added some salt and pepper to the top.

Then bake at 375 degrees for 30 minutes

 

 

And here you have it..............Au Gratin Potatoes from your Food Storage!

 

And now for the close up..............

This was so easy!!! Why didn't I do this before!!!

 

 

You can use Magic Mix to make:

White Sauces

Cream Soups

Alfredo Sauce

Macaroni and Cheese

Au Gratin Potatoes

Pudding

Fudge Pops

and More!!

Easy Easter Dinner

I got this recipe from a friend of mine. This would be a cheap, easy Easter Dinner using your food storage items.

This recipe does not have a name yet. If you have a suggestion. Let me know!

4 Ham Steaks
1 can Pineapple chucks or tidbits
2 packages Stuffing Mix

Drain Pineapple, reserve fluid

Make Stuffing per package directions replacing some of the water with the fluid from pineapple.

After resting the prepared stuffing for a few minutes, place half in baking dish.

Place Ham Steaks on top of Stuffing. Cover with remaining Stuffing

Bake in 350 degree Oven for 30 minutes.

Serve and enjoy!

It doesn't look like much but it is really good.

The pineapple adds some unique flavor to the stuffing and the Ham Steaks stay nice and moist



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This post is linked in at the Homestead Revival Barn Hop

What's for Dinner- Easy Pesto Chicken

Easy Pesto Chicken

*I made up this recipe! It is great to rotate food storage items and could also be made with all fresh ingredients. This is a fast recipe. It would go great with a salad with fixin's straight from the garden.

1 package of Pasta- many different kinds would work in the recipe. Just pick your favorite.
Pesto - prepared or freshly made
Sliced Olives
Diced Tomatoes- canned or fresh
Chicken- canned or fresh

*Ratios are up to you. Hubs like more olives than tomatoes and alot of chicken.

Prepare Pasta per package directions.

Add Olives, Tomatoes and Chicken. Let  it heat thru for a couple minutes

Add Pesto. (Again ratio's are up to you here).

Let it heat thru for a couple minutes.

Serve and enjoy

Bittman Recipe- Banana Bread

Banana Bread

Makes: 1 loaf

Time: About 1 hour

The best banana bread is a balancing act: It requires a fair amount of fat to keep it moist and to lighten the crumb; a little whole wheat flour gives its some substance. And in my opinion, the result should be sweet—but not overly so. Though coconut is my favorite secret ingredient, feel free to omit it or add more nuts, raisins, or other dried fruit instead, if you like. This bread keeps better than most quick breads, though it probably won't be around too long.


8 tablespoons (1 stick) butter, softened, plus butter for the pan
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1-1/2 teaspoons baking powder
3/4 cup sugar
2 eggs
3 very ripe bananas, mashed with a fork until smooth
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
1/2 cup shredded coconut



1. Heat the oven to 350°F. Grease a 9 × 5-inch loaf pan with butter.

2. Mix together the dry ingredients. With a hand mixer, a whisk, or in the food processor, cream the butter and beat in the eggs and bananas. Stir this mixture into the dry ingredients, just enough to combine (it's okay if there are lumps). Gently stir in the vanilla, nuts, and coconut.

3. Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted in the center of the bread will come out fairly clean when done, but because of the bananas this bread will remain moister than most. Do not overcook. Cool on a rack for 15 minutes before removing from the pan.

 
From the Cookbook:
 

What's for Dinner -Awesome Burritos

 Awesome Burritos- Carolyn's Variation

1 to 2 lbs ground beef    (I used ground venison)
1 can refried beans
1 can black beans
16 oz chunky salsa
2 cups Cheddar Cheese
Flour Tortillas
Olive Oil

Brown meat and drain.

Stir in beans, salsa and cheese. Heat until cheese is melted.

Warm Tortillas.

Using a ice cream scoop, place 2 scoops of beef mixture in center of tortilla. Wrap into Burrito shape. Place seam side down  in lightly greased 9 x 13 pan.

Brush lightly with olive oil.

Bake uncovered at 350 degrees for 10 to 15 minutes.

Serve with salsa and sour cream.

Yum!





*New Cookbook I got for Christmas.
Easy, Cheap Dinners!

What's for Dinner- Vinegar Pie with Pat a Pan Pie Crust

I love to find and try old recipes.

Matt got me a great Amish Cookbook for my Birthday. Yesterday I tried these recipes.


PAT-IN-PAN PIE CRUST
Quick, crisp but tender, it needs no rolling out. I highly recommend this pie crust, especially if you think you can't make a good pie. This recipe can only be used for one-crust pies, you can't double the recipe and roll out a top crust. The mixture is just too tender to transfer from the pastry board or cloth to the pie.


(Makes pastry for a single-crust 8- or 9- inch pie)

Ingredients:
1 1/2 cups plus 3 tablespoons all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold milk

Directions:
Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended. In a measuring cup, combine the oil and milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first up the sides of the plate, then across the bottom. Flute the edges. Shell is now ready to be filled.

If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425 degrees. Prick the surface of the pastry with a fork and bake 15 minutes, checking often, and pricking more if needed.


VINEGAR PIE
This is an old recipe, common from the great depression. It is like a sugar or custard pie with a light lemon taste. And yet.....there is no lemon in it!

1 c. sugar

2 eggs
1/8 tsp. salt
2 tbsp. butter
1 c. cold water
3 tbsp. flour
4 tbsp. vinegar
1 unbaked pie shell


Mix sugar and salt with softened butter. Add eggs and blend well. Make a smooth paste of the flour and a little of the water. add to sugar mixture with vinegar and remaining water. Pour filling into the unbaked pie crust. Bake at 425 degrees until edge of crust is golden brown, then reduce heat to 350 degrees. Bake until silver knife blade inserted in filling comes out clean. Makes 6 servings.


Recipe from:
 

What's for Dinner- Lazy Womans Cake

Lazy Womans Cake

This is a super moist chocolate cake!!


3 cups general purpose flour
2 cups sugar
2 eggs
1 c. oil
2 tbsp. vinegar
2 c. water
1 tbsp. vanilla extract
2 tsp. soda
5 tbsp. cocoa




Stir well.

Bake in a 9x13 inch pan at 350 degrees for 30-45 minutes

What's for Dinner - Triple Chocolate Mess Cake

Crock Pot Triple Chocolate Mess Cake



Ingredients
1 (18 1/2 ounce) packages chocolate cake mix
1 (4 ounce) packages instant chocolate pudding mix
 3/4 cup oil
1 cup water
4 eggs
1 (6 ounce) bags chocolate chips
1 pint sour cream

Directions

Spray crock pot with non-stick spray.

Mix all ingredients and place in crock pot.

Cook on LOW for 5-6 hours.

Try not to lift the lid.

Serve with ice cream.