Breakfast Cookies

Submitted by Marilyn Park of Lehi, Ut for Becy Low, SLC, Ut.


Ingredients:
2 3/4 cup whole wheat flour
2 3/4 cup oatmeal (not instant)
2 cups Grape Nuts cereal
1 Tbsp flax seed meal (optional suggestion)
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt

3/4 cup butter, softened
1 3/4 cup brown sugar
2 tsp vanilla
3 eggs
1 can (8oz) crushed pineapple
2 cups raisins

Preheat oven to 350F. Combine flour, oatmeal, Grape Nuts, cinamon, baking soda and salt. Stir to mix. Set aside.
Beat together butter and sugar; add vanilla and eggs, beat well. Stir in crushed pineapple (including juice) and raisins. Add flour cereal mixture and stir until blended. Drop by large spoonful on lightly greased baking sheet or use a #30 ice cream scoop. Slightly flatten cookie dough. Bake 10-12 minutes or until lightly browned. Cool on wire rack. Store cookies in closed container. Freeze extra cookies until ready to use - reheat in microwave, if desired.

Note: Try substituting 1 cup crunchy peanut butter in place of the butter

Note: You may substitute the eggs. In a bowl mix 1/2 cup of flax seed mill and 1 1/2 cup of cold water. Mix it and let it sit.

What is it?

This is a recipe from my mother in law, Elaine. Kurt has loved this dessert since he was a boy.

And we make it when he requests it.

It is always a hit.

Bottom Layer

1 cup of flour

1/2 cup of butter (soften)

1/2 cup of nuts (optional and Kurt doesn't like it)

Bake it at 350 for 15-18 minutes.

Let it cool before pouring the other layers

2nd layer

1 8oz cream cheese (soften)

1 cup of powdered sugar

1/2 carton of cool whip (16 oz)

3rd layer

1 large package of instant chocolate pudding

1 large package of instant vanilla pudding

When making the pudding use only 2 cups of milk per box instead of 3 cups as the box calls for. Mix the vanilla and chocolate together.

And to top it, spread the rest of the cool whip. Refrigerate until you serve it.

Pumpkin Dessert

A good friend of mine, Renata gave me this one...and it too became one of the favorites of the family.

We make this one in the fall.

Bottom of dessert

1 can 29oz of pumpkin

1 cup of sugar

3 tsp pumpkin pie spice

1 5 oz can of evaporated milk

3 eggs

1/2 tsp salt

Mix and pour into greased 9x13 pan

Topping of dessert

1 box yellow cake mix

1 cup of melted butter (I use half a cup)

3/4 cup chopped pecans

Sprinkle the cake mix (not made into cake, just the powder) over the pumpkin mix.

Pour melted butter over cake mix and sprinkle the pecans over that.

Bake at 350 for 1 hour.

Enjoy!

Dessert Squares

This one my friend Leslee gave it to me years ago...and it is one of Kurt's and Gabriel's favorites.

Kurt used to love lemon bars, the clear kind...I can't make them right...so I found something we think can take it's place and does in our home.

Crust

1 box of cake mix (yellow or white, I like white)

1 egg

1 stick of butter

Mix it together and press into a 9x13 pan

Topping

In a small bowl mix

1 8oz package of cream cheese (soften)

2 eggs

3 cups powder sugar

2 Tbsp of lemon juice (bottled is fine)

Mix it with a mixer until smooth, pour over cake mixture and bake at 325 for 45 minutes. while hot sprinkle powder sugar over it.

Enjoy!

Fresh Peach Pie (or any other favorite fruit for fresh pie)

This recipe is a delicious one from my friend Jennifer.

It has been a favorite since she introduced us to it.

However, she gave me the pie pan size...when we make it, I have to double it or triple it...depending on how many I am feeding.

The pan you see is a 13x15, which means you double the crust and sweet condensed milk mixture and almost triple the peaches...but it never lasts more than 2 days at our house.

Kamilla has requested that for her next birthday I make a 9x13 and she eats it alone!!!

Or maybe she will just buy the peaches now and have me make it...haha, I am not going to remind her that peach season is going to be gone soon...that is a lot of pie for one girl!

Graham Cracker crust.

8 graham crakers crushed

6 Tbsp sugar

Bake it at 375 degree for 8 minutes.

If you are doubling it, let it bake for 12-15 minutes.

Let it cool.

Slice 7-8 peaches pealed into graham cracker crust. Mix in a separate bowl one can of swet and condensed milk and 1/4 cup lemon juice.

Drizzle over pie and chill for a couple of hours (if you can wait).

Best if eaten in one day so the crust doesn't get soggy and the peaches don't get mushy (it has never been a problem at our house).