I’m working on editing all the recipes to a new format that allows immediate printing and saving to Yumprint.com. Yumprint is pretty interesting. I’ve played around with it some. I like how you can organize recipes into cookbooks and I’m excited about the grocery list function. I haven’t used it much, but I plan to. I think it’s worth checking out. It seems pretty useful and you can save recipes from all over the web.
Another family favorite. No bake cookies are quick, easy and yummy! This was one of my daughter’s favorite cookies as a child.
They’re also fantastic in ice cream and freeze well. When I’m in a cookie making mood, this is one of the first recipes I make. For most of last year, I had No Bake Cookies in the freezer because every time I’d run out or give them away to the kids, I’d make more.
I think I feel a cookie making mood coming on…
- 2 cups sugar
- 1/2 cup cocoa powder
- 1/2 cup milk
- 1/2 cup butter
- 1 teaspoon vanilla
- 1 1/2 cups peanut butter
- 3 cups quick oats
- In saucepan, combine sugar, cocoa, milk and butter.
- Cook over medium heat, stirring constantly, until mixture reaches a rolling boil. Stop stirring and continue to cook for 2 minutes.
- Remove from heat and add vanilla, peanut butter and oats. Stir well.
- Use a spoon to drop cookies onto parchment or waxed paper.
- Let cool completely.
- You can make the cookies any size you like. The larger the cookie, the more time it takes to cool and set up. Sometimes I make them bite size and freeze them, eating just one from time to time when I'm craving chocolate and peanut butter.
Zander turned 1 today!
This Chex Mix recipe has been passed down through the generations. I don’t know where it originally came from, but my grandmother, mother and I have all made it throughout the years. It makes tons so it’s perfect for parties. I even make a batch to take camping and keep the leftovers in the freezer for movie nights.
I tried making Chex Mix in my 18 quart roaster because I didn’t have a pan big enough to hold all the ingredients, but condensation settled on the lid of the roaster and dripped back into the mix. I was afraid it would get soggy, so I finished it in the oven using the pan from the roaster.
- 1 lb Spanish peanuts
- 1 lb cashews
- 12 oz box Rice Chex
- 12 oz box Corn Chex
- 12 oz box Kix
- 12 oz box Cheerios
- 1 lb bag straight pretzels, broken or mini pretzels
- 1 lb butter
- 3 cups salad oil (I used olive oil)
- 4 teaspoons celery salt
- 4 teaspoons savory leaf
- 4 teaspoons season-all salt
- 4 teaspoons garlic powder
- 2 teaspoons onion powder
- 3 teaspoons chili powder
- 2 teaspoons Worcestershire
- Preheat oven to 250°
- Mix peanuts, cashews, Rice Chex, Corn Chex, Kix, Cheerios and pretzels in 15+ quart pan.
- Melt butter in medium size bowl. Add salad oil, spices and Worcestershire.
- Keep spice mixture well stirred. Spices settle quickly.
- Pour spice mixture over cereal and stir gently.
- Bake for 1 hour 30 minutes. Stir every 20 minutes.
- Don’t like nuts? Try adding Cheese-Its, Goldfish or other favorite snacks instead. The version in the pictures has Cheese-Its and no nuts.
- Play with adding different ingredients to change it up!
- Sesame Sticks also make a great addition.
- Broken Melba Toast is good, too.
- I left the measurements in teaspoons so it’s easier to cut the recipe in half.
I’m going to have to wait a few years before my grandson can help me make these concrete nesting tables, but I think this would be an amazing project when he gets older. I can think of a few fun things we could make like this!
Looks like I need to buy some Legos!
More in Mom’s amazing Denim Collection.
My mom gave this beautiful blanket to my husband as a Christmas present. He loves heavy blankets and quilts, so the first thing he did when we got home was spread it out on the bed and climb under it. Between the weight of this quilt and the blanket I crocheted for him, I don’t see how he moves at all in his sleep.
It’s absolutely gorgeous. The eye is immediately drawn to this quilt when you enter the room. I’ve spent more time than I care to admit trying to identify pairs of jeans that were mine.
My husband doesn’t care for oatmeal cookies, but he likes these. I don’t know if it’s the chocolate chips or the added flavor from the brown sugar, but I was shocked when he ate more than one! I found a way to get him to eat oats!
Now I just need to find a way to get him to eat bell peppers and celery. Then… I will feel accomplished. Somehow, I don’t think the celery is ever going to happen though.
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup shortening
- 1 egg
- 2 Tablespoons milk
- 1/2 teaspoon vanilla
- 1 1/2 cups quick-cooking rolled oats
- 1 cup semi-sweet chocolate chips
- 1/2 to 1 cup raisins (optional)
- Preheat oven to 350°
- Stir together flour, sugar, brown sugar, salt and baking soda.
- Add shortening, egg, milk and vanilla. Stir until well mixed.
- Mix in oats, chocolate chips and raisins if desired.
- Drop dough two inches apart onto greased cookie sheet using a teaspoon.
- Bake for 12 minutes.