No-Bake Energy Bites

These are fast and easy to make for that
quick high protein energy boost.

They're perfect with a cup a joe when 

you're on the go, or after a run or sports. 

You probably have all the ingredients
except for the ground flax seed.
That you can can find in your grocery
 store by the other nuts.

 You can add a bit more honey if you like it

sweeter, up to 1/3 C total. You can also add

coconut, raisins, or craisins if you like. 

 Combine all the ingredients well.

Roll into balls. It makes about 22.
Freeze on a baking sheet until firm.

Then store in an airtight container in
the freezer or refrigerator. 

No-Bake Energy Bites

1 C oatmeal

1/2 C ground flax seed

1/2 C mini chocolate chips

1/2 C peanut butter, chunky is good

1/4 C honey

1 t vanilla

Mix well and roll into balls.

Put on a baking sheet and freeze

until firm, about 1 hour. Put into a

 container and store in the freezer

or refrigerator to grab anytime. 

Enjoy!

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Red Velvet White Chocolate Chip Cookies

These are very pretty Christmas cookies.

These are so easy to make because they use a 

Red Velvet cake mix. Keep them in mind for

Valentine's Day too.

 In a large bowl mix up the ingredients.

Stir in the white chocolate chips.

 Drop by mounts onto parchment lined baking sheets.

 Bake for 10  minutes @350º.

Remove from oven and sprinkle with

powdered sugar.

 Let cool for 5  minutes, then remove 

from the cookie sheet.

 Another idea would be to also use a few 

green M&Ms or mint chips.

Pretty with chocolatey goodness.

 A good cookie for a Cookie Swap Party,

or for Santa!

Red Velvet White Chocolate Chip Cookies

1 box Red Velvet cake mix

1 t baking powder

1 t vanilla extract

2 eggs

1/3 C vegetable oil

1 C white chocolate chips

powdered sugar for sprinkling

In a large bowl mix the eggs, oil, and vanilla.

Add the cake mix and baking powder through

a sifter. Mix well. Stir in the white chocolate

chips. Drop dough by rounded tablespoons onto

a parchment lined baking sheet. Bake @350º 

for about 10  minutes. remove from oven and

sprinkle with powdered sugar. Let cool 5 minutes

then remove from baking pan. 

Makes 2 dozen cookies.

Enjoy!

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Pumpkin Chocolate Chip Cookies

All about pumpkin continues with this fabulous 

fall cookie for October. What could be better
 than a cookie loaded with oatmeal, chocolate
 chips, pumpkin, and pumpkin spices?

Cookies that make you go mmmmmmm!

Combine the dry ingredients in a medium bowl ;

 flour, oats, sugars, spices, soda , and salt.

Whisk to mix the dry.

In another bowl combine the wet ingredients;

 1-1/2 stick softened butter, pumpkin, egg, 

and vanilla. 

A stand mixer would be best if you have one,
 but you can use a hand mixer.

 Beat well.

 Combine with the dry ingredients, then mix in
 a 12oz bag of semi-sweet chocolate chips.
That's about 2 C, but you can add up to 1 C
more if you want lots of chocolate.

Drop unto a greased cookie sheet.

Bake @375º for about 16-20 minutes,
depending on how big you make them.
This recipe came from my friend Liz. Her grown
boys have been requesting these cookies every
 holiday since they were little. Liz picked up the
 recipe on a school trip to an apple orchard when
her oldest was 5. It was love at first bite.
They are now a fall family tradition.
Makes them taste even better.

I love them warm from the oven, so I bake up
a batch for the day and refrigerate the rest of the
cookie dough. Then I scoop out by tablespoonful as
the cravings arrive. Makes about 3 dozen.

Pumpkin Chocolate Chip Cookies

2 C flour

1 C oatmeal

1 C brown sugar

1/2 C white sugar

1 t baking soda

1 t allspice or nutmeg

3 t cinnamon

1/2 t salt

Mix all dry ingredients in a medium bowl.

In another larger bowl or use your 

stand mixer add the following:

3/4 C butter, softened

1 egg

1 C pumpkin puree

1 t vanilla

Beat until well mixed.

Add the dry mixture and beat to combine. 

Then add and mix in 

2 C chocolate chips

Using a tablespoon drop onto a greased

cookie sheet or use a parchment paper.

Bake @ 375º for 16-20 minutes.

Enjoy!

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Oatmeal Chocolate Chip Cookies

This is my favorite way to eat oatmeal. In a cookie!

Warm cookies and cold milk, what a perfect combination!

 A favorite after school welcome home treat. I bake up one cookie sheet at a time.

After the batter is mixed, I roll them into little balls. I store them in a container in the refrigerator. That way I can then bake up as many as we want at a time. Fresh baked warm cookies, anytime!

 It's extra easy if you have a stand mixer. If not, a hand mixer works for most of the steps.

Adding the oatmeal, chocolate chips and chopped pecans last.

You will have a stiff batter. You can also do this part by hand with a good spatula or wooden spoon.

I use a meatball scoop to get even size balls.

Flatten them slightly and bake. Reserve the rest to bake later if you like. Sometimes I like to have them with coffee for breakfast!

OATMEAL CHOCOLATE CHIP COOKIES
1 C (2 sticks) butter, room temperature
3/4 C light brown sugar
3/4 C white sugar
2 eggs
2 t vanilla
1-1/2 C flour
1 t baking soda
pinch salt
1 t cinnamon
3 C oatmeal (quick cook)
2 C (12-oz bag) chocolate chips
1 C chopped pecans

Beat together butter and sugars on medium speed until fluffy. Beat in eggs and vanilla. Add flour, soda and cinnamon on low speed. Stir in oats, chocolate chips and nuts. Drop heaping T onto baking sheet. Use a meatball scoop if you have one. Flatten slightly. Bake @350º for about 12-15 minutes. Remove from oven and let rest on cookie sheet for 2 minutes them remove. Enjoy them warm!

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Oatmeal Pecan Jam Bars

 Bar cookies are a classic lunch box treat.
These are good anytime!

I used seedless raspberry jam, because
that's my favorite.

You can either mix this in a food processor,
with a mixer, or with your fingers.

A few zaps, scraping down the sides as

you go to get it combined.

  Everything in at once.

 Break up any large clumps.
Reserve 1 cup of this mixture.

Press the remaining into the bottom of a greased
(use the butter wrapper) 9x13 pan.

 If your pecans aren't already chopped, put
them in the the processor and pulse a few times.

Then add the reserved crumb mixture and

pulse again to combine.

 Spread 1 cup of your favorite jam onto
the bottom crust.

 Spread evenly and then top evenly with

 the remaining crumb-pecan mixture.

 Bake @350º for about 35 minutes.

 Or until the crust is golden and the jam is
bubbling through in a few places.
Let cool for 25 minutes before cutting.

Oatmeal~Pecan Jam Bars
3/4 C chopped pecans
3/4 C brown sugar
3/4 C butter, cold and cut up
1-1/2 C flour
1-1/2 C oatmeal
1 t cinnamon
1/2 t baking soda
1/2 t sea salt
1 C jam ~ I love raspberry!
Mix together the brown sugar, flour, oats, salt
soda, and cinnamon in a large bowl. Cut in the cold
butter with your fingers until the mixture gets
crumbly.  You can use a food processor. Reserve
about 1 C of the mixture and press the rest into
a greased (I use the butter wrapper for this)
 9x13 pan. Spread the jam evenly over the
bottom crust. Combine the chopped pecans with
 the reserved crumb mixture and sprinkle
over the top. Bake @350º for 35-40
minutes. Let cool for 25 minutes, then cut
into bars or squares.

Enjoy!

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