Peanut Butter Oatmeal Chocolate Chip Skookie

Skillet + Cookie = Skookie

2 C. oats

1 ¼ C. Whole Wheat flour (originally, called for all purpose)

1 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

1 C. butter

1 C. peanut butter

1 C. sugar

1 C. light brown sugar, firmly packed

2 Lg. eggs (2 T. Dehydrated Egg +1/4 C. Water)

1 tsp. vanilla

1 C. chocolate chips
Instructions:

In a medium bowl, combine oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, combine butter and peanut butter with an electric mixer until smooth. Beat in the sugar(s) until blended. Add eggs and vanilla then add flour mixture until combined. Stir in chocolate pieces. Refrigerate dough 1 hour or more.
Preheat oven to 375 degrees. Spray Camp Chef Skookie pan (or oven safe dish) with cooking spray. Press dough onto Skookie pan ½ in. thick, leaving dough ½ in. from outside of pan if using a skillet. (very important or it will go over the sides of skillet. ) Bake for 10-15 min. or until top of cookie becomes light golden brown.

*This recipe reminds me of Michelle's Cookie Pie except peanut buttery & without the graham cracker crust. I used an 11 inch round stoneware pan and cooked it about 17 minutes. I still have half the dough in the fridge for tomorrow.
Top with ice cream, caramel sauce and hot fudge/chocolate sauce.

Chocolate Peppermint Poke-Cake

1 Chocolate Fudge Cake Mix & ingredients to make it.

Filling:

1 3.9 oz box chocolate pudding mix (original Betty Crocker recipe called for white chocolate pudding)

2 cups milk

1/2 tsp Peppermint extract

Frosting:

1 can Milk Chocolate Frosting

4 small peppermint patty candies chopped

optional: add 1/4 tsp peppermint extract to frosting. (I didn't do this)

Make the cake as directed on the box in 9 x 13 pan. Cool 15 minutes and then poke holes in it 1/2 inch apart with a wooden spoon.

Mix up the pudding, milk and peppermint and pour immediately over warm cake. (don't mix up the pudding too far ahead.)

Cool in the fridge at least 2 hours. Frost. Sprinkle with chopped peppermint patties. Store in fridge.

Strawberry Freezer Jam

4 C Strawberries

4 C Sugar

1 Box Pectin

3/4 C water

Wash and hull strawberries, mash. (should end up with 2 C smashed berries)

Mix strawberries and sugar, Let stand 10 minutes. Combine Pectin and water. Bring to a boil for 1 minute stirring constantly. Stir hot pectin into strawberry mixture.

Pour jam into freezer containers. Let stand for 24 hours to set up. Can be refrigerated for two weeks or put in the freezer for up to a year.

BBQ Pulled Pork ( You don't really need a recipe for this one)

This is so easy it isn't really a recipe but this is what we ate on Monday night.

4lb. Pork Roast
3/4 C Water
Bottle of BBQ sauce

Cook roast with water in crock pot, low 7 hours.

Drain water, shred pork and add 1 bottle BBQ sauce. (I used 1 and 1/4 bottles because I like it saucy) Then put it back in the crock pot for about an hour.

Serve on Buns, in tortillas, over rice. Today I put it on top of some lettuce, added some chow mien noodles and ranch dressing. The leftovers taste just as good as the day you make it.

Almond Poppy Seed Bread w/ Citrus Glaze

                                   

BREAD INGREDIENTS                                   GLAZE INGREDIENTS              

3 C flour                                                                   Juice from 1 large orange

2 1/4 C sugar                                                           1/2 tsp almond extract

1/2 tsp salt                                                               1/2 tsp vanilla

1 1/2 tsp baking powder                                        3/4 C sugar

3 eggs 1 C oil                                                      

3 T poppy seeds                                           

1 1/2 C milk                                                       

1/4 C water                                                

2 tsp almond extract

2 tsp vanilla

Combine dry bread ingredients. Add remaining bread ingredients and mix until smooth. Pour into 2 loaf pans that have been greased and floured. Bake at 350 for 50-60 minutes. Remove from oven and cool in pans for 20 minutes.

Combine glaze ingredients and pour over top of loaves. Let set for 10 minutes. Remove from pans to cooling rack.

Sweet and Savory Hawaiian Pork

I got this recipe at Sam's Club today. The lady that does samples made it and was giving out the recipe. It was really good. The recipe looks like it makes a ton, (she had it in one of those big giant roasters like they have at church, to keep it warm) so you may want to cut it in half. I am going to make it next week.

4-5 Lbs. cooked shredded pork
4-5 mixed colored bell peppers (cut in 1 inch chunks)
2 sweet onions (cut in 1 inch chunks)
1 can pineapple chunks or tidbits
3-4 cups Yoshida's Original Sweet and Savory Sauce ($5.69 at Sam's for a big bottle)
Optional
1 fresh lemon, juiced
1 fresh lime, juiced

Rice

Slow cook pork until tender. Shred and set aside.

Saute in frying pan - bell peppers, onion, pineapple with juice, Yoshida sauce, lemon and lime juice.

Mix Gently with shredded pork and serve over rice.

Very tasty!

Best Bread Recipe

I love this bread! I love it more because I don't have to knead it.

Into the Kitchen Aid mixer (with the dough hook attachment):
2 3/4 c. warm water
2 Tbl. yeast
2 TB sugar
Let it sit for 5 minutes to let the yeast do it's thing. 
Then Add:
1/4 c. oil
1/4 c. honey
1/4 loosely packed brown sugar
1 Tbl. salt
1 1/2 Tbl. lecithin (liquid) – I've left this out, but it's better not to.
7 - 7 1/2 c. whole wheat flour (add flour until sides of the bowl are clean.**

Knead for 9 minutes in Kitchen Aid. Remove bowl, cover and let rise 1 hour. Scrape down the sides and turn onto oiled counter.
Cut dough in half with sharp knife. Form into loaves and place in greased pans. Allow dough to rise 1 inch above bread pan.
Bake in preheated 350 degree oven for 30-35 minutes.
**I've also used half wheat flour & half white flour and it's delicious.

Coconut Cream Pie --aka The Best Pie I've Ever Eaten

1 1/2 c. half-and-half

1 1/2 c. coconut milk (a little less than 1 can)

2 eggs

3/4 c. sugar

1/3 c. corn starch

1/4 tsp. salt

1 c. flaked coconut, toasted

1 tsp coconut (or vanilla) extract

1 (9 inch) pie shell, baked

Topping:

1 small carton whipping cream (the kind you have to whip yourself, not cool whip)

1/4-1/2 c. powdered sugar (to taste)

1 tsp. coconut extract

In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch and salt. Bring to a boil over LOW heat (using a double-boiler works best), whisking constantly. When it starts to boil a little bit and thickens up to about the consistency of a thick pudding (this takes about 15-20 minutes so BE PATIENT), remove from heat. Stir in 3/4 cup of the coconut and the coconut (or vanilla) extract. Pour into pie shell and chill for 2 to 4 hours, or until firm.

While pie is cooling, whip together topping ingredients with electric beaters. When pie is completely cooled, top with whipped topping and sprinkle on remaining toasted coconut.

This recipe came from Favorite Family Recipes.

Ritzy Chicken Casserole

4-5 chicken breasts (cooked and chopped)
3 c. cooked rice
2 cans cream of chicken
1 c sour cream

1/3c. butter or margarine, melted
1 sleeve Ritz Crackers, crushed

Mix together the first 4 ingredients and put into greased 13x9 pan. Drizzle with melted butter. Top with crushed crackers.

Bake uncovered at 350 for 25 minutes.

Spaghetti Pie

1 lb ground beef
1 jar spaghetti sauce
4 T butter or margarine, melted
4 eggs, beaten
16 oz spaghetti noodles
1 1/2c. shredded mozzarella

Brown hamburger and add spaghetti sauce. Let this simmer while you cook and drain the noodles.
In large glass or metal bowl mix hot noodles with beaten eggs and melted butter; stir to coat.
Place noodle mixture in greased 13x9 pan.
Spoon meat sauce over top.
Bake at 350 for 15 minutes.
Top with shredded mozzarella and continue baking until cheese is melted.