COOK’N WITH FRIENDS
CAMP FOOTPRINT COOKBOOK
table of
contents BREAKFAST PLEASERS Jonahbear’s Funky Breakfast Canyou-Quesa-digit-dillas Sarah Gentry’s Favorite Gluten-Free Berry Muffins Karen Brown’s Gran’ma’s Overnight French Toast Emmett Brown’s Healthy Breakfast Ice Cream APPETIZERS AND A YUMMY SAUCE Sweeney Buffalo Chicken Dip Mike Brown’s Bossanova Bruschetta Laurel Richardson’s Famous Chicken Enchilada Dip Kennie Trout’s Peanut Sauce AWESOME ENTREES Maddie Wakeham’s Zuppa Toscana Jess Szempruch’s Philly-inspired Sloppy Joes Laylah Giddens’ Quinoa Enchilada Casserole DELICIOUS DESSERTS Ethel’s Sugar Cookies, from the Betty Crocker Picture Cookbook The Weierbach’s Kickin’ Chocolate Chip Cookies Cara Leath’s Grandma’s Italian Cookies Bobby D’s Nutella Dessert Pizza Momma D’s Pizza fritta (“freeta”) Montgomery Brackenrich’s Peanut Butter Hershey Kiss Cookies Liam Perry’s Chocolate No-Bakes Elsa Groenink’s Delicious Sprinkle Cookies
Jonahbear’s Funky Breakfast
Submitted by Jonah Berger
This is one of my favorite things to make. Partly, because it is delicious. Partly, because it is one of my wife’s favorite things. And that always makes me happy. INGREDIENTS: Tortilla (Large) • 2 Eggs • Shredded Cheddar Cheese • 1 small Avocado 3 Strips of Bacon • ½ Cup of Sour Cream • 1 Bag of Tator Tots 1 Tall Glass of COLD Orange Juice DIRECTIONS: First, Scramble the eggs. Then cook the bacon (crisp) Cut the avocado into strips Heat your skillet and put a tablespoon of olive oil in the pan Then place your Tortilla in the skillet (Time to move fast) Place a small layer of cheese on one half of the tortilla Spread out the scrambled eggs over the cheese (still just one half of the Tortilla) Then lay the strips of avocado on top of the eggs Then the strips of bacon Then a small layer of cheese on top Fold the bare side of the Tortilla over onto the toppings and cook over a medium heat until the bottom is golden brown Then flip it over to cook the other side Cut it in half and serve it with the sour cream on the side (I like to hit the top of it with a splash of Chalula Hot Sauce) Tots and OJ are the perfect pals for this breakfast beast! Happy Cookin Y’all.
BREAKFAST PLEASERS
Canyou-Quesa-digit-dillas
Sarah Gentry’s Favorite
Submitted by Jess Szempruch
In Florida, we are blessed to be surrounded by fresh fruit from incredible small family farms year round. Berries of all types are especially prevalent, and too beautiful to resist. Whether picking them ourselves or grabbing it from the farmers market, we always seem to get so much fruit that we have to freeze some. One evening, I was dreaming about a gluten-free sweet treat to share with Sarah when I spotted three types of berries in the freezer. The rest is history. INGREDIENTS: 1 1/2 cups gluten-free all-purpose flour • 1/2 cup granulated sugar 1/2 cup brown sugar (packed) • 1/2 teaspoon baking powder • 1 teaspoon baking soda 1/4 teaspoon salt • 1/2 teaspoon lemon zest or dried lemon peel • 2 large eggs 1 teaspoon pure vanilla extract • 1/3 cup butter, melted • 1 cup milk 1 cup frozen berries (blueberries, strawberries, raspberries, or a mix of your favorites will work. If you really love berries, adding up to an extra cup of berries will work fine — you will just need more muffin cups) • 1 tablespoon gluten-free all-purpose flour (for berries) DIRECTIONS: Preheat oven to 350°. Line a 12-cup muffin tin with parchment paper liners or spray with nonstick cooking spray. In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, and lemon zest. In a medium sized bowl whisk together the eggs, vanilla, melted butter, and milk. Add the flour mixture and mix until fully combined. In a small bowl toss the frozen berries and 1 tablespoon of flour. Fold the floured berries into the batter. Scoop the batter into the prepared muffin tin. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Place muffin tin on a cooling rack and cool for 2 minutes. Remove muffins from the tin and place on the rack to cool completely. Store leftovers in an air-tight container. Note: These muffins never last long in our home, but they can be frozen and reheated easily if you can’t eat them all within a few days. Wait until they are completely cooled, then pack in one layer in freezer-safe, airtight containers.
BREAKFAST PLEASERS
Gluten-Free Berry Muffins
Karen Brown’s Gran’ma’s
Submitted by Karen Brown
The first time I spent a night away from home was at my Gran’ma’s apartment in Pittsburgh, PA. I was 5, and I forgot I was homesick when she served this for our breakfast. It is the best diggity-dang french toast I have ever eaten, and because it reminds me of Gran’ma, it makes my heart happy to think about it, shop for it, make it, share it, and (of course!) eat it myself INGREDIENTS: 1 unsliced loaf of fluffy french bread (you can also use italian bread, but then I think you have to call it overnight italian toast) 4 beaten eggs • 1 c milk • 2 T orange juice • 1 T sugar • A hearty pinch of salt 1 tsp cinnamon • ½ tsp vanilla ¨Plentiful butter (half a stick, ish) DIRECTIONS: In the evening, slice the bread into ¾- to 1-inch-thick slices and arrange in a single layer in one or more casserole dishes. Whisk the remaining ingredients together, then slowly pour the mixture over the bread. Turn the bread over (it helps to use a spatula, as it’s difficult to pick up wet bread) to coat both sides of each piece. Cover the dish(es) with plastic wrap and refrigerate overnight. The next morning, heat your pan or griddle to medium or 275-300, butter it, and use a spatula to place the bread on the griddle. Cook for 3-5 minutes per side, adding a little fresh butter to the griddle for the second side. Cooking time depends on your griddle, how thick the bread is, and how much egg mixture each slice soaked up, so you just have to check it as it cooks until it’s a nice golden brown on both sides. Serve with more butter, sifted powdered sugar, maple syrup, or other toppings that make you happy, a side of bacon if you like bacon, a cup of coffee if you drink coffee, a glass of cold OJ, and a big handful of your favorite berries. That’s a good breakfast! Freezes spectacularly well in an airtight container with wax paper between slices. When you’re ready to eat, reheat in a toaster oven (my preference) or microwave. This recipe will not make you thin, but it will make you friends.
BREAKFAST PLEASERS
Overnight French Toast
Emmett Brown’s
Submitted by Emmett Brown
I invented this recipe myself so I can have ice cream for breakfast. INGREDIENTS: 4 c vanilla yogurt 2 tsp vanilla extract ½ tsp cacao powder 1 banana (frozen) 2 c milk ½ tsp cream of tartar 1 tsp sugar DIRECTIONS: Mix everything together well with an electric mixer. Transfer to a lidded container and freeze for two hours before enjoying.
BREAKFAST PLEASERS
Healthy Breakfast Ice Cream
The SWEENEY’s
Submitted by the Sweeney Family
My family loves this dip. Spicy, creamy and so delicious! INGREDIENTS: 1½ cups shredded cooked chicken 1 (8 ounces) package cream cheese, softened ½ cup red hot sauce, or to taste 1 (1 ounce) packet Hidden Valley® Original Ranch® Dips Mix ½ cup shredded cheddar cheese or crumbled bleu cheese *optional-½ cup sour cream, for added creaminess crackers, chips, pretzels, and/or vegetables for serving STEP 1 Preheat oven to 350°F. STEP 2 In a medium bowl, combine the first 6 ingredients until blended, then spoon into shallow 1-quart baking dish. STEP 3 Bake 20 minutes or until mixture is heated through; stir. Serve warm with crackers, chips, pretzels and/or vegetables. Alternative slow cooker method: Mix first 6 ingredients together in a medium bowl, transfer mixture to a slow cooker, and cook on high for 1½ to 2 hours. Garnish with green onions, if desired, and serve warm with crackers, chips, pretzels, and/or vegetables.
APPETIZERS AND A YUMMY SAUCE
BUFFALO CHICKEN DIP
Mike Brown’s
Submitted by Mike Brown
Even though I’m primarily known in my New York City circles as “the improv guy”, “the comedian”, or “the goofy one”, I received my formal education from The Art Institute of Philadelphia in the Culinary Arts back in 2006. While in school, I created this bruschetta recipe which is a derivative of most standard bruschetta recipes. I like it a lot! Now it’s yours to love as much as I do! Enjoy! INGREDIENTS: 1 French Baguette (stick of bread) • 1-2 Roma or Plum tomatoes • 1 Lime • Salt & Pepper Fresh Cilantro (or Fresh Basil if you, like Cousin Karen, are not a cilantro fan) • Olive Oil DIRECTIONS: Step 1: With your Kitchen Knife, dice up your tomato into cubes, approximately 1/4 inch in size. Place in a bowl. Step 2: Cut your lime in half, and use the Citrus Reamer to juice only 1/2 of the lime into the bowl with the diced tomatoes. (If no Reamer is available, a fork is a handy substitute). Only add enough to flavor the tomatoes, not drown them. Step 3: Pick off a bunch of cilantro leaves from their stems. Make a small pile, then roll all of the leaves together to create a mini tube. Using the Kitchen Knife, slice up the leaves into small rows. Once you’re finished, you should be left with small thin strips of cilantro. Mix these in with the tomatoes. Step 4: Repeat steps 1-3 as necessary in order to get the flavor balanced to your liking. Add small amounts of Salt & Pepper to season to taste. Cover & refrigerate until chilled. Step 5: Using your bread knife, cut the French Baguette on the bias, meaning turn the bread on its side, and cut diagonally so each slice is approximately 1/2 inch thick. Step 6: Turn on your oven’s broiler to low, and arrange your sliced baguette on a baking sheet. Lightly brush the tops of each slice with a little olive oil. Place in oven for 3-5 minutes, or until bread reaches a nice toasted/golden brown color. Step 7: Once bread has been baked, we can begin the plating process. Arrange your toasted baguettes on a decorative plate (toasted side up). Remove tomato mixture from refrigerator, and spoon enough tomatoes to just barely cover each slice of bread. Step 8: Using your Microplaner & the leftover lime, start zesting the lime to lightly cover each slice of bread (now covered with the tomatoes). Enjoy your creation! Each slice of Bruschetta should be crispy on the top, and chewy on the bottom - a refreshing summer treat leaving you wanting for more!
APPETIZERS AND A YUMMY SAUCE
Bossanova Bruschetta
Laurel Richardson’s
Submitted by Laurel Richardson
I picked it because EVERYONE who eats this dip loves it!!! INGREDIENTS: 1 can of white chicken breast meat (or shredded rotisserie chicken) 1 block of real cream cheese (not reduced fat) - softened 1 cup of mayo 1 can of diced green chilies 1 can of diced jalapenos ½ cup shredded Mexican blend cheese Small handful of shredded Mexican blend cheese DIRECTIONS: Mix all ingredients together. Put into a glass baking dish. Sprinkle a small handful of cheese on top. Bake at 350 degrees for 25 minutes or until edges are bubbly. Serve with your favorite Tostito chips! Enjoy!
APPETIZERS AND A YUMMY SAUCE
Famous Chicken Enchilada Dip
Kennie Trout’s
Submitted by Kennie Trout
This is my favorite all around sauce. Originally, I used it for a bok-choy/sweet potato stack recipe. I use the sauce on salad with quinoa and almonds, on veggie wraps and stir-fry. Usually I double and keep it in the fridge so I can enjoy it longer. The sugar/honey can be adjusted to taste. INGREDIENTS: 1/2 cup Peanut Butter 2 TBS Soy Sauce 1 tsp Chili Garlic Sauce 2 TBS Brown Sugar or Honey 1 Juiced Lime (2 TBS) 1/4 - 1/2 cup Hot Water DIRECTIONS: Mix or whisk all ingredients for a few minutes and get creative!
APPETIZERS AND A YUMMY SAUCE
Peanut Sauce
Maddie Wakeham’s
Submitted by Maddie Wakeham
I chose it because we used to eat it as a family. INGREDIENTS: 4 strips thick-cut bacon, cut into 1/2-inch pieces 1 pound sweet Italian sausage, casings removed 4 to 5 large russet potatoes (about 2 1/2 pounds), unpeeled and cut into 1/2-inch cubes 3 cloves garlic, minced 1 large white onion, diced Pinch of crushed red pepper flakes Kosher salt and freshly ground black pepper 6 cups chicken broth 6 cups curly kale, stems removed and leaves roughly chopped 3/4 cup heavy cream 1 teaspoon white wine vinegar DIRECTIONS: Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain. Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes. Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.
AWESOME ENTREES
Zuppa Toscana
Jess Szempruch’s
Submitted by Jess Szempruch
Sloppy joes are a time honored camp food — easy, warm, and filling after a day of playing hard. You could probably even cook them over a fire if you got really inspired! This recipe gives the old favorite a Philly cheesesteak inspired twist, perfect for recalling our Pennsylvania home away from home. INGREDIENTS: 4 potato buns (or your favorite hamburger bun) • 1 pound ground beef 2 green bell peppers • 2 cloves of garlic 4 slices of provolone cheese (... but there’s no shame in adding extra cheese!) 1 tablespoon Dijon Mustard • 1 tablespoon Soy Sauce • 4 tablespoons ketchup 1/2 cup water • 1 tablespoon butter • 1 tablespoon flour • Salt • Pepper Vegetable oil (or other neutral oil) DIRECTIONS: Prep vegetables: Core, deseed, and dice green peppers into ½-inch pieces. Peel and finely chop garlic. Make sauce: In a small bowl, combine mustard, soy sauce, ketchup, and 1/2 cup water. Set aside. Cook peppers: Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook, stirring, until softened and lightly charred, 5-7 minutes. Season with salt and pepper to taste. Transfer to a plate. Cook meat: In the same skillet, heat another drizzle of oil over medium-high heat. Add beef and season with salt and pepper to taste. Cook, breaking meat into pieces, until browned and cooked through, 4-5 minutes. (If there’s excess grease in your pan, carefully pour it out.) Add garlic, butter, and flour. Cook, stirring, until garlic is fragrant and flour is incorporated, about 1 minute. Stir in sauce and peppers. Bring to a simmer and cook until sauce is slightly reduced and beef is thoroughly coated, 1 minute. ***Note: if not everyone in your family likes green bell peppers, you can leave them out of the mixture at this step, and add them on to each bun at the final plating Turn off heat and cover the mixture with your cheese slices. Cover pan to melt cheese (if your pan doesn’t have a cover, use foil or a baking sheet). While cheese melts, halve and toast buns (if desired). Divide buns between plates and fill with delicious sloppy joe mixture
AWESOME ENTREES
Philly-inspired Sloppy Joes
Laylah Giddens’
Submitted by Laylah Gidden
This is a regular dinner my mom makes, I like it with chips and guacamole!. INGREDIENTS: 1 cup cooked Quinoa (1/2 cup uncooked) Can of black beans (rinse and drain) Can of fire-roasted tomatoes with green chilis 1/2 cup chopped red onion or scallions 3 Tablespoons cilantro 1 1/2 cups of grated Mexican cheese 1/2 tsp cumin 1/2 tsp chili powder salt & pepper sour cream avocado tortilla chips DIRECTIONS: Cook quinoa. While waiting on quinoa, mix beans, tomatoes, cilantro, chopped onion, 1 cup cheese, spices. Mix cooled quinoa in with the rest of the ingredients and spread out into a casserole pan. Top with 1/2 cup (or more) of cheese. Cook @ 350 for about 30 minutes, until bubbly. Let sit for 5 mins. Top with sour cream, serve with avocado slices and tortilla chips. Leftovers make good burritos! Enjoy!
AWESOME ENTREES
Quinoa Enchilada Casserole
Ethel’s Sugar Cookies,
Submitted by Karen Brown
This is a great recipe to make your star cookies for camp! INGREDIENTS: 3/4 c butter 1 c sugar 2 eggs 1 tsp vanilla 2 ½ c all purpose flour 1 tsp baking powder 1 tsp salt DIRECTIONS: Mix butter, sugar, eggs, and vanilla together well. In another bowl, blend flour, baking powder, and salt together, then stir into the sugar/ egg mixture. Cover the bowl with plastic wrap and chill the dough at least 1 hour. You can even chill it overnight if you want to make it one day and bake it the next. Chilled dough is less sticky to work with, and it better holds its thickness and shape through baking. Preheat oven to 400F / moderately hot. Lightly flour your work surface, and roll the dough until it’s ⅛ inch thick. Cut out your shapes with cookie cutters. Place cookies on an ungreased baking sheet. Bake 6 to 8 minutes. Makes 15-20 cookies.
DELICIOUS DESSERTS
from the Betty Crocker Cookbook
Weierbachs’ Kickin’
Submitted by Erin & Mike Weierbach, & Baby Bear
Here is a recipe for our favorite chocolate chip cookie recipe (which happens to be low carb, gluten free and sugar free too - keto friendly!). We chose to share this recipe with our camp family because it’s one of our favorite comfort foods. It’s the kinda cookie that makes you wanna curl up on the sofa in your jammies with a glass of cold milk and stuff your face with your favorite person. Don’t let the healthy description fool you, these things are THE BOMB! INGREDIENTS: 1/2 cup melted salted butter 1/2 cup splenda brown sugar 1 tsp vanilla extract 1 large egg 1 1/2 cups almond flour 1/2 tsp baking powder 1/2 tsp xantham gum (you don’t NEED this, but it will make your cookies chewy and delcious! You can find this ingredient in the baking aisle near the almond flour) 3 oz. sugar free chocolate chips (or chop up a sugar free candy bar!) DIRECTIONS: Mix the first 4 ingredients together (butter, sugar, vanilla, egg). In a separate bowl, mix dry ingredients (flour, baking powder, xantham gum). Slowly stir wet ingredients into dry mixture. Fold chocolate chips into other ingredients until everything is mixed. Take your time, don’t over do it! If you stir too much they will end up tough instead of soft, chewy and magical! Use a small scoop or 2 spoons to drop small balls of cookie dough onto a nonstick pan - do not grease! Bake for 10-12 minutes in a 350 degree oven. Makes about 12-15 cookies . While you’re waiting, pour yourself a tall glass of milk and go put on your jammies!
DELICIOUS DESSERTS
Chocolate Chip Cookies
Cara Leath’s
Submitted by Cara Leath
It is also the recipe in my camp activity baking tutorial :) I chose it because it is delicious, easy to make, and always a crowd pleaser! Also, it is so entwined in my memories growing up. There was no visit to grandma’s house and no family holiday without these little frosted beauties. Just seeing one makes me smile :) INGREDIENTS: Cookies 1 cup of milk 1 cup of sugar 4 1/2 cups of flour 4 eggs 1 tsp lemon extract 5 tsp baking powder 1 cup shortening (like Crisco) Frosting 1 box of confectioners sugar 1 tsp melted butter or margarine 1 tsp of lemon Milk - grandma never measured it, but guidelines below. Sprinkles (small circular rainbow ones are traditional, but anything goes) DIRECTIONS: 1) Mix all cookie ingredients together. An electric mixer is helpful, but not necessary since the resulting dough is generally pretty soft. 2) Drop rounded dough balls from spoon onto a cookie sheet. 3) Bake at 375 for 15 minutes, or until lightly golden. 4) While cookies are cooling (they must cool COMPLETELY before frosting), make your icing. 5) Mix the sugar, butter, and lemon together, then add milk slowly. Grandma never measured it (like a true Italian), but you are looking for a consistency slightly thinner than pudding. 6) Frost by dunking your cooled cookies into the bowl of frosting. Shake on sprinkles before frosting dries - if you truly want to channel grandma, get the tiny circular rainbow sprinkles!
DELICIOUS DESSERTS
Grandma’s Italian Cookies
Bobby D’s
Submitted by Bob DeRosa
Easy to make and so delicious. Serve warm for a tasty treat anytime of the year. INGREDIENTS: ½ of a one pound dough ball (I have another simple recipe for the other half of the pizza dough). Toppings Nutella (or any hazelnut spread) Strawberries (Bananas optional) Powdered suger Optional – (Whip Cream for topping it off) DIRECTIONS: Roll out your dough in a round pizza shape. Roll it out on a lightly oiled pizza pan that is sprinkled with cornmeal.Place on pizza stone or pan. For best results, use a pizza stone. If you don’t have a stone, you can use a pan, the crust just won’t be quite as awesome. Preheat it with the oven, and cook it at the highest temperature possible. I use a pizza oven, if you don’t have one, just set your oven to 500°. You can even use your grill. Bake it for around ten minutes, you want the crust to be golden but not dark. Take it out when finished cooking, let it cool down a bit and then while it’s still warm spread the Nutella all over but not on the crust. Layer your topping(s) while it is still warm. Dust with powdered sugar and slice it up just like a pizza, and enjoy!
DELICIOUS DESSERTS
Nutella Dessert Pizza
Momma D’s
Submitted by Bob DeRosa
I had to add this one. Brought back some fond memories. We didn’t have a lot growing up, so snacks and dessert were pretty much out of the question. Once in a while my mom would buy a package of pizza dough from the local pizzeria (best guess would be about .40-.60 cents for a pound). Coming home from school and smelling that fresh dough being cooked was intoxicating. So simple and inexpensive to make. Think Zeppole, or Churo but chewy and flavorful. INGREDIENTS: ½ of a one pound dough ball (use the other half from the Nutella Pizza) Canola or vegatable oil Granular suger ( cinnamon suger optional) DIRECTIONS: Cut the dough to make your shapes and then flatten them out with your fingers to make them long and flat. Figure about 3” long x 1 1/2” wide and high. Pour 2 inches of oil in a pot or pan (she used a cast iron pan). Try to make sure there is enough where the dough doesn’t touch the bottom of the pot when cooking. Never leave hot oil unattended. TIP: You will know when the oil is hot enough when you drop a tiny piece of dough in the oil and it bubbles. It isn’t ready if it just sits there and doesn’t bubble. Use tongs or a big serving fork to flip over the fried dough so both sides get golden brown. Once they have achieved that golden brown look, drain them on a paper towel. After the Pizza Fritta can be handled without burning you, it’s time to sugar coat them by adding granulated sugar to a paper lunch bag and shaking the individual pieces of fried dough in the bag. Be sure to check for holes in the bag so sugar doesn’t go flying everywhere. Serve warm. Easy to make, and everyone will love them!
DELICIOUS DESSERTS
Pizza fritta (“freeta”)
Montgomery Brackenrich’s
Submitted by Montgomery Brackenrich
My favorite cookie. It tastes good. I like peanut butter and chocolate, so yes.. INGREDIENTS: 1/2 cup granulated sugar 1/2 packed brown sugar 1/2 creamy peanut butter 1/2 cup softened butter 1 egg 1 1/2 cups all-purpose flour 3/4 tsp baking soda 1/2 tsp baking powder 36 or so unwrapped Hershey kisses DIRECTIONS: Heat oven to 375F. In big bowl, beat all the sugar, butter and peanut butter with mixer on medium speed. Stir in flour baking soda and baking powder until dough forms. Shape into 1-inch balls, roll in granulated sugar and place 2-inches apart on ungreased cookie sheet. Bake 8-10 mins or till edges are golden brown. remove from oven and press a Hershey kiss into the center of each one while still hot. Remove from cookie sheet and put on cooling rack.
DELICIOUS DESSERTS
Peanut Butter Hershey Kiss Cookies
Liam Perry’s
Submitted by Liam Perry
This is my great grandmother’s recipe that she gifted my mother for her 16th birthday in a recipe box with several other recipes that I hope she will one day pass down to me. And, they are yummy in my tummy especially with an ice cold glass of milk!!! INGREDIENTS: 2 cups sugar 1/3 cup baking cocoa 1/2 cup margarine 1/2 cup milk 1/2 cup peanut butter 2 teaspoons vanilla 3 cups oatmeal DIRECTIONS: Put all of the above ingredients in a saucepan on the stove starting with sugar, then baking cocoa, milk & margarine. Blend together stirring continuously over the heat bringing to a boil for 2 minutes. Then add 1/2 cup peanut butter 2 teaspoons vanilla Remove from heat, then add 3 cups oatmeal (we use the quick oats), stirring until well blended. Drop by teaspoonful on aluminum foil allowing to harden, and cool. Viola!! Enjoy!!!
DELICIOUS DESSERTS
Chocolate No-Bakes
Elsa Groenink’s
Submitted by Elsa Groenink
I picked this recipe because they are one of my favorite cookies! INGREDIENTS: 3/4 cup butter 1 cup sugar 1 egg plus one yolk 1 tsp vanilla 1 tsp baking soda 1/2 tsp salt 2 cups flour 1 (3.5 ounce) vanilla instant pudding 1/2 cup sprinkles DIRECTIONS: Preheat oven to 350 degrees. Beat butter and sugar on medium speed for two minutes. Add in egg, vanilla, baking soda, and salt. Mix until combined, scraping sides of bowl. Add in pudding and mix for 30 seconds. Add in flour, mixing until combined. Add in sprinkles. Bake 8-10 minutes until cookies are almost set. Don’t overbake!
DELICIOUS DESSERTS
DELICIOUS Sprinkle Cookies