Servings: 12 You’ll need: 1 bag Simply (shredded) Potatoes 9 cooked and crumbled slices of turkey bacon 1 onion, diced 1 red pepper, diced 1 c. low fat shredded cheddar cheese 1 dozen eggs 1 c. skim milk 1-2 tsp. salt 1-2 tsp. pepper Non-stick cooking spray. Beat together eggs, milk, salt and pepper. Coat crock with non-stick cooking spray. Layer first five ingredients in slow cooker and pour egg mixture over top. Salt and pepper to desired taste. Cook in a covered slow cooker on low heat for 10-12 hours or overnight. Serve immediately with lightly buttered whole wheat toast on the side. Karen’s Note: This slow cooker breakfast casserole recipe is one of my friend’s family favorites for serving when camping or when her family comes to visit. Try serving it with my favorite salsa on the side!
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Servings: About 72 cookies You’ll need: 1 cup (2 sticks) light butter, softened 1/2 cup canola oil 3/4 cup sugar 3/4 cup brown sugar 2 eggs 1 tsp. vanilla extract 3/4 cup unsweetened applesauce 3 cups all-purpose flour 1/2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. allspice, ground 1/2 tsp. cinnamon, ground 1 tsp. nutmeg, ground 1/4 tsp. salt 1/2 cup walnuts, chopped 1 cup (8 oz.) semi-sweet chocolate morsels 2 cups (16 oz.) quick oats 1/2 cup raisins Cooking spray 3-4 large cookie sheets (or reuse 1-2) Lightly grease cookie sheets with cooking spray. Heat oven to 350 degrees. In a large mixing bowl beat butter, oil and sugars, until creamy. Add eggs, vanilla extract, applesauce and allspice and beat well. In a medium mixing bowl sift together flour, baking powder, baking soda, spices and salt. Slowly add to to butter mixture and mix well. Slowly stir in oats, raisins, nuts and semi-sweet morsels and mix well. Drop by tablespoonfuls at least 1 inch apart onto lightly greased with cooking spray cookie sheets. Bake for 10-12 minutes, until a light golden brown. Let cool for 5 minutes then move to cooling rack and let completely cool before eating, storing or freezing. Karen’s Note: Frank’s mom made oatmeal cookies. She started putting raisins in them to make oatmeal-raisin cookies. Then when Frank was little he suggested she put chocolate chips in them. Later on Frank’s mom, Noni, started putting applesauce in them to keep them moist and chewy. Then the chopped walnuts were added later to give them a bit of a crunch. The real reason they were called “Frank Cookies”, because his mom made them really big and just for him, since they are definitely his favorite cookies! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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