5-Star Otameal Raisin Cookies

These are fabulous cookies. Take a basic recipe, and added some spice to it. It is chewy and delicious. I served them to my sewing group, and they were enjoyed!! (my kids like it too ) This is a GOOD COOKIE!

ingredients:
1/2 cup butter, room temperature
1/2 cup butter flavored shortening
1 cup packed light brown sugar
2 eggs
1 1/2 tsp. vanilla
1 1/2 cup flour
1 tsp. baking soda
1 1/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. nutmeg
3/4 tsp. salt
3 cups rolled oats
1 1/4 cup raisins

directions:
1. Preheat oven to 350. Coat a cookie sheet with non-stick baking spray (the first time only).

2. In a large mixing bowl, cream together butter, shortening, brown sugar, white sugar, eggs and vanilla until smooth.

3. In a separate bowl, lightly combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.

4. Combine the dry ingredients into the wet ingredients and mix to combine. Add the rolled oats and raisins, mixing only long enough to combine them through the batter.

5. Plop onto cookie sheet with a medium-size scoop, or spoon. Bake for apx. 10 minutes (I did 10 minutes and 30 seconds)--watching for them to be lightly golden brown. DO NOT OVER BAKE.

6. Let cool and enjoy. They will be yummy and chewy. Store in an air-tight container.

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Monkey Bread

We've gone camping a few times this summer...and we always have so much fun. AND--we like to camp "in style." We may be "Sally Campers" but we like to cook it up right--and there is no better way than to Dutch Oven cook while there. A friend make this for us one night, and this past time, I made it too--but I kicked it up a notch and made it more sticky and gooey--it was yummo. Thanks Raina for the idea!

ingredients:

3-4 cans biscuits (10 biscuits per can) depending on amount you need/group size

1 cup white sugar

1 1/2 cup brown sugar

1 Tbsp. cinnamon

2 sticks butter

1/4 cup brown sugar

optional

raisins

pecans

directions:

1. In a large ziploc bag, put in white sugar, brown sugar and cinnamon. Close bag and toss to combine ingredients.

2. Cut each biscuit into quarters. A few at a time, put in the sugar/cinnamon bag, and toss to coat.

3. Place coated biscuits into a foiled and cooking sprayed Dutch Oven. This is when you would want to add in your optional ingredients and toss with the coated biscuits (raisins and/or pecans).

4. When all the biscuits have been coated and are in the Dutch Oven, melt 2 sticks (1 cup) butter over your propane stove in a skillet. Once the butter is melted, pour in the remaining sugar/cinnamon mixture and the extra 1/4 cup brown sugar. Stir with the butter and warm together for 1-2 minutes.

5. Pour the butter/sugar/cinnamon mixture over the biscuits in the Dutch Oven.

6. Place Dutch Oven on your coals, and let cook for apx. 1 to 1 1/2 hours until the biscuits are no longer doughy. Serve and ENJOY!!

*I am going to also try this in my bundt cake pan or a deep dish 9x13 at home--baking it in a 350 oven for about an hour. I'm certain it will turn out lovely.

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Pink Cookies

These cookies are awesome. I got the recipe from Rebecca when I lived out in New York--she had us over and our children all got to decorate cookies. I was so happy--they tasted JUST LIKE the big pink cookies that you get in Utah. I remember buying these cookies like every day after classes at BYU--there was a certain vending machine in the Marriott Business building that sold them. So...my Freshman 5--well, this sure helped that out! Yumm!



COOKIES
Ingredients:
1 cup softened butter
2 cups granulated sugar
2 eggs
2 tsp. vanilla
1 cup milk
1 tsp. salt
2 tsp. baking soda
4 tsp. baking powder
7 cups flour

directions:
1. Cream butter and sugar together.

2. Add and mix eggs and vanilla.

3. Add the rest of the ingredients and mix.
4. Roll out cookie dough on a lightly floured surface. Cut into favorite shapes and place on a lightly non-stick sprayed baking sheet.

5. Bake at pre-heated 400 degree oven for 5-6 minutes, or until very pale.
DO NOT OVERBAKE. These cookies will not puff up or "grow" much. They will be very soft if you don't overbake!



FROSTING
ingredients:
1 cup butter
1 tsp. vanilla
2 egg whites
3 1/2 cups powdered sugar
food coloring pink

directions:
1. Cream together butter and vanilla.

2. Add alternately and mix egg whites and powdered sugar.

3. Beat for 5-10 minutes with electric mixer. Frosting should be very light and fluffy.

So you know, it kind of depends on the oven you have when baking the cookies. I have sometimes put it between 375 and 400. You'll have to see how your oven cooks. The important thing is to get the cookies cooked, but definitely not over done.

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Andes Mint Cookies

These cookies are so good. WAY SIMPLE, and sure to please. Thanks Leslie for passing along the recipe!

ingredients:

1 chocolate cake mix (any type chocolate mix is great)

2 eggs

1/2 cup oil

1 bag/pkg Andes Mints

directions:

1. Mix together the cake mix, eggs and oil. This will result in a thick "cookie" batter.

2. Roll cookies into small-ish balls and bake at 350 for 8-10 minutes.

3. While the cookies are baking, unwrap the Andes mints.

4. When cookies come out of the oven, place the Andes mints on top of the cookies. The mint will start to *sweat* and melt. Take a knife and swirl the melted mint.

5. Cool COMPLETELY. Enjoy!

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Pancakes

At our girl retreat in the mountains, a friend made these for breakfast one morning. They were really yummy. I've always used a pancake mix, but honestly, these are SUPER simple to make...easy and yummy! Thanks Raina!

ingredients:

1 cup flour

2 tsp. baking powder

2 Tbsp. sugar

1/4 tsp. salt

1 cup milk

1 egg

2 Tbsp. cooking oil

directions:

1. Mix the dry ingredients together in a large bowl. Create a well in the center.

2. Mix wet ingredients together in a separate bowl. Pour into the well of the dry ingredients and mix with a fork just until combined.

3. Mixture will be lumpy. Do not over mix.

The recipe make apx. nine 4 1/2" pancakes. I double it for my family, and we have left overs. It is easy enough to double or even triple for a large crowd.

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Baked Beans

When we moved to Colorado, we were invited to a block party our first 4th of July here. This was served there (made by a friend). My mother and I just loved them. I got the recipe, and thought I'd share it with everyone since it's getting to be the BBQ-time-of-year. Thanks Shauna & Collin--we miss you!

Make the night before and warm before your event!

ingredients:
3 28-ounce cans pork & beans

2 lbs. seasoned sausage

1 large onion, diced (I dice mine FINELY)

1 cup brown sugar

1 cup ketchup

2 Tbsp. dry mustard

directions:

1. Brown sausage & onion, drain.

2. Heat in sauce-pan: sugar, ketchup and mustard.

3. Combine meat and onions with beans. Add sauce.

4. Cover and cook at 300 for 1-2 hours. Let set overnight & reheat to serve.

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Chocolate Chip Pumpkin Cookies

This is the fastest cookie recipe ever! PLUS--there is no egg (and this thrills those of us that have children with egg allergies). Either way, it is quick, easy and yummy (my 3 requirements). I first had these at a church Enrichment function...I think it was "Cooking with your Food Storage" or something along those lines. A sweet lady (actually "Super-Mom" would be a more appropriate title) brought the recipe and samples. There is no oil, no fats added, no egg--so it's gotta be a better choice for dieters too!

ingredients:

1 15 oz. can pure pumpkin

1 spice cake or carrot cake mix (I think you could use yellow cake too, and add your own spices of cinnamon, nutmeg, cloves)

1 bag chocolate chips*

directions:

1. Cream together pumpkin and cake mix until well blended. Stir in chocolate chips.

2. Bake at 375 for 12-15 minutes, until not-gooey anymore.

*I'm thinking RAISINS would be good with this instead of chocolate chips...or WITH the chocolate chips.

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