Coconut Drop Cookies

    I'm always a fan of a good no-bake cookie. And anything with coconut. So when I saw this recipe, I had to try it. I thought it was really good and a quick treat in a pinch.

 

Coconut Oatmeal

No Bake Cookies

2 c. granulated sugar
3/4 c. butter
2/3 c. milk
1 (3.4 oz) box instant coconut flavor pudding mix
2 1/2 c. quick cooking oats
1 c. sweetened shredded coconut
1/2 tsp. vanilla pinch of salt

In a large sauce pan, mix together sugar, butter and milk. Bring to a boil for 2 minutes. Turn off heat, add in the pudding mix, oats, coconut and vanilla. Let stand 5 minutes before dropping by teaspoons onto waxed paper. Cool completely and store in an airtight container. Enjoy!

Source: auntpegsrecipebox.blogspot.com

Swig Sugar Cookies

Apparently, this is a knock off version of a cookie that is served at a spunky little joint in St. George, Utah.

Ingredients:

1 c. butter (room temperature)
3/4 c. vegetable oil
1 1/2 c. sugar
3/4 c. powdered sugar
2 T. water
2 eggs
1/2 t. baking soda
1/2 t. cream of tartar
1 t. salt
5 1/2 c. flour

Directions:

1.  Cream together butter, oil, sugars, water and eggs.

2.  Combine dry ingredients and slowly add to butter mixture.

3.  Mix until everything is combined.  Your dough should not be sticky at all.

4.  Roll into golf ball-sized dough and place on cookie sheet.  Put 1/4 c. sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above).  Butter  the bottom of a glass. Stick the buttered glass into the sugar.  This is going to be your cookie press.  Firmly press it onto the center of your dough balls.

5.  Bake at 350 degrees for 8 minutes.  Move cookies to a cooling rack.  Once they are cool put them in the refrigerator.

Sour Cream Frosting

Ingredients:

1/2 c. room temperature butter
3/4 sour cream
2 lb. powdered sugar (may not use it all)
1 t. salt
1/4 c. milk
red food coloring

Directions:

1.  Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick it's frosting like, add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop red food coloring and whip on high for 1 minute.

2.  Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving).

Source:  vintagerevivals.com

Pumpkin Chocolate Chip Cookies

I was camping in the mountains recently, and those cool mornings reminded me fall was right around the corner, and it made me think of my favorite cookies! Yum! These are soooo delicious! 

Pumpkin Chocolate Chip Cookies

Ingredients:

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips (I used some chocolate chunks this time)
1/2 cup chopped pecans or walnuts (optional)

Directions:

1. Combine pumpkin, sugar, vegetable oil, egg and vanilla. Add flour, baking powder, baking soda, milk, cinnamon and salt. Stir in chocolate chips and nuts.

2. Spray cookie sheet with baking spray. Drop cookie dough by spoonful onto baking sheet.

3. Bake at 350 degrees for about 10 minutes. These are cake-like, so make sure centers are done like a cake. Baking time will depend on the size you make the cookies. I personally like to take them out of the oven right before they start to brown. I'm not a fan of overdone cookies!

4. Eat warm with a glass of milk and you will think you have died and gone to heaven!

Notes:

1. I am pretty crazy over lots of chocolate chips in my cookies, and lots of nuts too. Feel free to use as many or as little as you like. 2 cups is quite a lot, and that's how I like them! For these in the pictures, I used 1 cups of chocolate chips and 1 cup of chocolate chunks. And I used about 3/4 cup of chopped pecans. So, so, so delicious! 

Source: I've had this recipe for over 20 years in my notebook. Not sure where it came from!

Slow Cooker Mac n' Cheese

I first had this recipe at a baby shower a friend was having. I was surprised by how much I enjoyed it! I am from the "boxed macaroni" generation, but this homemade recipe changed my ways! It is so simple and so tasty. Try it, you won't forget it!

Slow Cooker Mac n' Cheese

Ingredients:
2 cups evaporated milk
1/2 teaspoon paprika
1 teaspoon salt
1 egg, beaten
2 tablespoons butter
16 oz. Velveeta Cheese, cubed
10 oz. Cheddar cheese, cubed
1 (8 ounce) package macaroni

Directions:
- Combine evaporated milk, paprika, salt, egg, butter and cheeses in a slow cooker; stir. Cook on high for 1 hour.
- Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 5 to 8 minutes or until al dente; drain.
= Stir cooked macaroni into cheese sauce, reduce temperature to low and cook for 3 to 5 hours. Stir frequently to avoid burning on the bottom.

Adapted slightly from allrecipes.com

Double Chocolate Zucchini Bread

This bread is a dessert. Let's just put that out there right now. Do not fool yourself into thinking it is healthy because it has zucchini in it. I mean, I am sure the zucchini is good for you but you could basically call this "Chocolatey Cakey Brownie Loaf." That being said, it is a great way to use up all that zucchini from your garden. And it is delectable. I double the recipe, make 3 loaves with it and then give 2 of the 3 loaves away. The original recipe comes from What Megan's Making. I originally doubled the recipe but the pans were very full so I decided to double the recipe (but tripled the amount of baking soda and baking powder) and make 3 loaves out of it.

Double Chocolate Zucchini Bread (makes one loaf)

2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup King Arthur All-Purpose Baking Cocoa or Dutch-process cocoa
1 2/3 cups King Arthur Unbleached All-Purpose Flour
2 cups shredded, unpeeled zucchini, gently pressed
1 cup chocolate chips (I used half milk chocolate and half semi-sweet)

Preheat the oven to 350°F; Grease and flour an 8 1/2" x 4 1/2" loaf pan.
In a large mixing bowl, beat together the eggs, honey, oil, sugar, and vanilla. Add the salt, baking soda, baking powder, cocoa, and flour, mixing until well combined. Stir in the zucchini and chocolate chips.
Pour the batter into the prepared pan and bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 to 15 minutes before turning it out of the pan onto a rack. Cool completely before slicing. Or, just cut a piece while it is warm and enjoy!

Hashbrown Breakfast Casserole

YUM! YUM!  Everyone likes this casserole.  It's easy to make and easy to eat! LOL!

2- 12 ounce bags frozen, shredded hashbrowns, thawed (at least 30 minutes)
1/4 cup unsalted butter, melted
1 cup of diced deli ham
1/2 - 2 cups shredded cheddar cheese, or your favorite kind of cheese!
6 large eggs
1 cup evaporated milk
salt
pepper


     Preheat oven to 425 degrees. Squeeze moisture out of thawed potatoes then put them in a large bowl. Pour melted butter over potatoes and stir well until combined. Pour the potatoes into an ungreased 9x13 casserole dish, and press them to make a crust. I press them up the sides of the dish also.
     Bake until the potatoes start to brown around the edges, at least 10 minutes.
     Into a big bowl add the eggs, the milk, salt and pepper.
     Remove the potatoes from the oven. Sprinkle the diced ham over the  potatoes, then sprinkle the cheese over the ham. Pour the egg mixture over the cheese and ham.
     Bake for about 25-30 minutes, or until golden brown on top.

Cranberry Buttermilk Scones

I wish I could remember where I originally found this recipe.  It's been in my recipe box for years and is a family favorite.  These are a special breakfast treat in our family, though I do have a couple of kids who pick out the Craisins.  You could substitute raisins, dried currants (my favorite), or do without a dried fruit altogether.  Whatever you use, it'll be great!  My family can't wait to get their hands on these....as you can see from my teenage son's "grab a scone" photobomb hand!

Ingredients:
3 cups all-purpose flour
1/3 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
3/4 cup cold butter (12 Tbsp.)
1 cup buttermilk*
1 cup dried cranberries (Craisins)
1 Tbsp. milk
2 Tbsp. Sugar
1/4 tsp. cinnamon

1.  Heat oven to 400°F.  Grease a large baking sheet.
2.  In a large bowl, combine flour, 1/3 cup sugar, baking powder, salt, and baking soda.  Whisk together well.
3.  Cut butter into small pieces.  Cut in butter with a pastry blender (pictured) or with two knives until the mixture resembles course crumbs.  Stir in buttermilk, just until combined (do not overmix).  Fold in cranberries
4.  On a floured surface, form dough gently into an even mass; then divide in half.  Form each half into a circle six inches in diameter.  With a floured knife, partially cut each circle into 6 pieces (just cut about 1/2-3/4 of the way into the dough.  Transfer both circles to baking sheet.
5.  Brush each circle with milk.  Combine the 2 Tbsp. sugar and the cinnamon and sprinkle evenly over both circles.  Bake for 15-20 minutes.**

*To make buttermilk if you don't have any:  In a glass measuring cup, pour in 1 Tbsp. apple cider or white wine vinegar.  Pour milk up to the 1-cup line.  Allow to sit for 5 minutes before using.
**This sometimes takes more than 20 minutes for me.  I always test the middle with a knife--it should come out with a few small crumbs on it but should not be wet.  Overbaking will make a less than satisfactory final product.