Make it Yourself: Betty Crocker Cookie Pouches

I like to get out a bunch of freezer bags, write the instructions on the front and add each ingredient to the bags.  You can easily make 5 or 6 of each kind at a time and then you have the convenience of making cookies anytime!  You can store these in the pantry for 6 months or up to a year in the freezer. 


Fake Betty Crocker Oatmeal Cookies:

1 Cup Flour
1/2 Cup White Sugar
1/2 Cup Brown Sugar
1 1/2 Cup Rolled Oats
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Cinnamon
Optional: 1/2 Cup Raisins and/or Nuts OR Cinnamon Chips, YUM!

Mix together and store in a quart size ziplock bag.  Write instructions on the bag to add:  1 Stick Melted Butter, 1 Large Egg, 1/2 teaspoon Vanilla Extract.  Mix, Refrigerate for 30 Minutes & Bake at 350 degrees for 9-11 minutes.

Fake Betty Crocker Sugar Cookies:

1 1/2 Cups Flour
3/4 Cup White Sugar
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt

Mix together and store in a quart size ziplock bag.  Write instructions on the bag to add:  1 Stick Softened Butter, 1 Large Egg, 1/2 teaspoon Vanilla Extract.  Mix & Bake at 350 degrees for 9-11 minutes.

Fake Betty Crocker Chocolate Chip Cookies:

1 Cup Flour
1/4 Cup White Sugar
1/2 Cup Brown Sugar
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 Cup Chocolate Chips

Mix together and store in a quart size ziplock bag.  Write instructions on the bag to add:  1 Stick Softened Butter, 1 Large Egg, 1/2 teaspoon Vanilla Extract.  Mix & Bake at 350 degrees for 9-11 minutes.

Bread Machine Cinnamon Rolls

• 1 1/4 cups warm milk (Put in your microwave for about 45 seconds.)
• 1/3 cup sugar
• 1/3 cup oil
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 2 teaspoons bread machine yeast

1. Grease bread machine. Place all ingredients in order recommended by your bread machine manufacturer. (I just put them in the bread machine in the order the recipe goes.)
2. Start the dough cycle. (Mine takes about 1 1/2 hours on the dough cycle.)
3. When the dough cycle is complete put it on a floured surface.
4. Preheat oven to 375
5. Roll out to about 12 x 15″

Fill with the following:

1. Take 1/3 cup of softened butter and spread it on the dough.
2. Mix 1/2 cup of brown sugar with 1 tablespoon of cinnamon and sprinkle over butter. Pat it down a little with a spoon or wax paper.
3. Begin to roll it tightly. You will have a long log. Cut into rolls. Will make 15-20 rolls. If you want to make them in the morning just wrap tightly with plastic wrap and keep the in the refrigerator.
4. Place rolls on a cookie sheet.

Bake at 375 for about 20 minutes. (could be less just check it after 15 minutes) Do not over bake because all the filling will come out the bottom and the rolls will be dry.

Cream Cheese Frosting

• 4 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups powdered sugar
• 1 1/2 teaspoons milk (you can add more if you want it runnier)
• 1/2 teaspoon vanilla

Spread over hot cinnamon rolls and enjoy! You can reheat the cinnamon rolls in the microwave for 15-20 seconds and they will be just as delicious!

Peanut Butter Chocolate Chip Granola Bars

• 1/2 cup creamy peanut butter
• 1/3 cup honey
• 1 egg
• 2 tablespoons oil
• 1 teaspoon vanilla extract
• 3 1/2 cups rolled oats, quick cooking
• 1/2 cup brown sugar
• 3/4 teaspoon salt
• 2/3 cup semi-sweet mini chocolate chips

Directions:

1. Preheat oven to 350 and grease a 9X13 pan.
2. Mix the peanut butter, honey, egg, oil, and vanilla extract until well blended.
3. In a separate bowl combine oats, sugar, salt and mini chocolate chips; add to peanut butter mixture and mix for about a minute.
4. Press the mixture into a 9X13 pan.
5. Bake at 350 for 12-15 minutes. Let the bars cool completely before cutting. Store in air tight container.

No-Bake Cookies

Its been too hot to make cookies in the oven.  These have been yummy and fun to make!

Ingredients:
1/2 cup (1 stick) butter
2 cups white sugar
1/2 cup milk
3 Tablespoons cocoa
3 cups quick cooking oats
2/3 cup creamy peanut butter
1 teaspoon vanilla

Instructions:
Bring butter, sugar, milk, and cocoa to a boil for one minute. To make sure cookies set up properly wait until mixture comes to a complete FULL boil and then start the timer for one minute. Remove from heat.
 
Add peanut butter, vanilla, and oats. Stir well and drop spoonfuls onto waxed paper or parchment paper. Let them set up and cool.
 
Makes 24 cookies.

Thai Chicken Wraps

Don't be intimidated by this recipe!  It really is so simple!  Its even easier if you cook up a bunch of chicken and freeze it in meal size portions, just thaw and you are ready to go!


Start with the chicken.  I buy the chicken breasts with the bones still attached when they go on sale.  Its cheap and easy to work with.  Throw them all in the crock pot on low for the day.  Then just remove bones, shred the meat, measure out about 2-3 cups of chicken and add:

2 T. soy sauce
2 T. peanut oil
Set aside.

Mix the following salad ingredients together in a large bowl.
4 cups fresh bean sprouts
1 1/2 cups of grated carrots
 3/4 cup chopped celery
2 cups iceberg lettuce, shredded
6 green onions, sliced at an angle
Mix the following and toss with the salad:
2 T. sesame seeds
2 T. sugar
1/4 c rice wine vinegar
1/4 t salt

Peanut Sauce: (I could not find our chunky PB, its still boxed up, so I used Bangkok Peanut Sauce from the bottle and it was fabulous.  Next time I will make the sauce from the recipe)
1/2 cup chunky Peanut Butter
1/4 cup soy sauce
2 T. rice wine vinegar
1/2 t cayenne pepper
1/4 cup vegetable oil
Whisk together peanut butter, soy sauce, vinegar, and cayenne pepper.  Add oil by whisking in a slow stream until totally mixed in.

Serve by piling salad down the middle of a tortilla, then add chicken.  Drizzle liberally with peanut sauce then roll tortilla up burrito style and cut in half(or serve whole as we did).  That is all there is to it!  A simple recipe that is GREAT for the hot summer weather!

Simple Slow Cooker Honey Sesame Chicken

Slow Cooker Honey Sesame Chicken
4 boneless skinless chicken breasts

1/2 cup honey
2 Tbsp low sodium soy sauce
1/2 onion, diced
2 1/2 Tbsp ketchup
1 Tbsp safflower oil or extra-virgin olive oil
3 cloves garlic, minced, pressed or grated
1/2 tsp red pepper flakes
2 Tbsp cornstarch
1 Tbsp sesame seeds(optional)

Put chicken into crock pot. Meanwhile in a separate bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken and mix,

Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.

Remove chicken from the slow cooker leaving the sauce.  Whisk the  cornstarch into liquid in the crock pot, cover and cook the sauce on high for ten more minutes or until it just starts to thicken.

Shred chicken or cut into bite size pieces, return to the sauce and stir together. Sprinkle with sesame seeds if desired.  Serve over rice and with your favorite green vegetable.

Chocolate-Coconut Bars

Ingredients

• 3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
• 1/4 cup sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 1 cup pecan pieces
• 1 cup semisweet chocolate chips or chunks
• 1 can (14 ounces) sweetened condensed milk
• 1 1/2 cups sweetened shredded coconut

Directions

1. Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
2. In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
3. Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
4. Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

From MarthaStewart.com