BACON BREAKFAST COOKIES

1/2 cup butter, softened

3/4 cup sugar

1 large egg, room temperature

1 cup all-purpose flour (I recommend white whole wheat flour)

1/4 tsp baking soda

10 strips of bacon, cooked and crumbled

2 cups cornflakes

1/2 cup raisins 

Preheat oven to 350 degrees.

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg.

Combine the flour and baking soda; gradually add to the butter mixture. Stir in the bacon, cornflakes and raisins.

Drop batter by rounded tablespoonfuls or use a small cookie dipper 2-inches apart on ungreased cookie sheets (I line with parchment paper). Bake at 350 15-20 minutes until lightly browned. Cool on baking sheets 2 minutes then remove to wire racks to cool.

Store cookies in the refrigerator.

Yield: 2 dozen

Per serving of 2 cookies: 225 calories, 11 g fat (6 g sat), 43 mg cholesterol, 228 mg sodium, 29 g carbs, (17g sugar, 1 g fiber) 4 g protein

recipe idea and photo from quick&easy magazine

MICROWAVE CARAMEL

1 cup butter

1 cup White Sugar
1 cup Brown Sugar
1 cup Light Karo Syrup
1 can Sweetened Condensed Milk
In a large microwave safe bowl melt the butter for 1 minute. Remove from the microwave and add the rest of the ingredients. Mix well. Place back into the microwave and cook on high for 3 minutes. Take the bowl from the microwave and stir well. Continue cooking on high for an additional 3 minutes, remove and stir. Cook for 3 more minutes ( for a total of 9 mins.) Remove from the microwave, stir and pour into a lightly buttered 9 x 13 cookie sheet. Once caramel has set, wrap in wax paper and store in an air tight container. 

**NOTE** If you want a caramel sauce, shorten the cooking time a couple of minutes...experiment with it. 

FILE PHOTO

PEANUT BUTTER CARB BAR

 From a Sarah Palin facebook post in 2013.  Sounds good.

Some of you have asked for that Peanut Butter Carb Bar Recipe that Kathy Young gave me last night. Here’s Kathy’s recipe:

The Best Carb Bar Recipe EVER by Kathy Young of Edmond, OK

1 c. Honey
1 c. Brown Sugar
1 c. Peanut Butter with nuts
4 c. Cereal – any kind (I love Honey Bunches of Oats with Almonds)
Additional ingredients:
Raisins, Chocolate Chips

1) Microwave Honey, Brown Sugar, and Peanut Butter on high 3 minutes in large bowl stirring every minute

2) Add Cereal to warm mixture

3) May add Raisins and Chocolate Chips to warm mixture (Chocolate Chips will melt)

4) Spread mixture into 13x9 inch pan sprayed with cooking spray

5) Cool, slice (approx. 30 squares) and enjoy!

HOMEMADE GRANOLA BARS

 

3 1/2 cups oats

1 cup walnuts, chopped
1 cup raisins
2/3 cup butter, melted
1/3 cup honey
1 egg, beaten
1/2 tsp vanilla
1/2 tsp salt
1/2 cup firmly packed brown sugar
1 can cherry pie filling

Spread oats in a jellyroll pan and toast in a 350 degree oven for 15 to 20 minutes, stirring occasionally. In a large bowl, mix oats, nuts, and raisins. Melt butter in saucepan. Add honey, egg, vanilla, salt, brown sugar, and pie filling. Stir into oat mixture. Press firmly into greased jelly roll pan. Bake 25 to 30 minutes at 350 degrees. Cool, cut into squares.

Note: File Photo

ALMOND OATMEAL BREAKFAST BITES

the file photo

• 1/2 cup creamy almond butter (Jif recommended)
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 1 cup old-fashioned rolled oats
• 1/2 cup wheat germ
• 1/4 cup coarsely chopped whole almonds
• 3 tablespoons sweetened dried cranberries, chopped
• 1/8 teaspoon ground cinnamon
• 
  
• MIX almond butter, honey and vanilla in large bowl. Stir in oats, wheat germ, almonds, cranberries and cinnamon until evenly moistened. Shape into 1-inch balls. Chill 10 minutes.

ORANGE PINEAPPLE DANISH

1/4

cup sweet orange marmalade

1/4

cup crushed pineapple, well drained

2

tablespoons shredded coconut

1

tablespoon Pillsbury BEST® All Purpose Flour

1

tablespoon sugar

1 1/2

teaspoons butter, softened

1

can Pillsbury™ Place 'n Bake® refrigerated crescent rounds

• Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper; set aside.
• In small bowl, mix marmalade, pineapple and coconut.
• In another small bowl, mix flour, sugar and butter with fork until mixture looks like fine crumbs.
•                              Separate dough into rounds; place 2 inches apart on cookie sheet. Press each into a 2 1/2-inch round. Press down center and pinch edge of each round to make indentation (about 1/2 inch deep and 1 inch in diameter).
• Fill each indention with about 2 teaspoons orange pineapple mixture. Top with about 1 teaspoon crumb mixture. Bake 12 to 14 minutes or until golden brown. Serve warm. 
• Note: Pillsbury Recipe and Photo 

   

THE LATE STEPHEN HILL'S FAVORITE CHEESE DATE GOODIES

The late gospel music singer and minister shared this recipe of his wife's several years ago.  It is easy and tasty.

Pastry:
1 stick butter
1 tsp salt
2 cups sharp cheddar cheese
dash of red pepper to taste
1 1/2 cups all-purpose flour

Grate cheese and mix other ingredients until dough can be rolled.  (A food processor makes this so easy.)  Roll out and cut with a small biscuit cutter.

Filling:
1 pkg (8-oz) chopped dates
1/4 cup water
1/2 cup light brown sugar
1/2 cup chopped walnuts

Cut dates into small pieces and mix with the water and sugar and cook until thick and fairly dry.  Cool; add walnuts.

To assemble, put a small amount of the filling on half the cheese biscuit.  Fold over the other side and mash edges together.  Bake at 325 degrees for 15 to 20 minutes.

Yield: 2 to 3 dozen

file photo for reference - not this exact recipe