Oatmeal Scotchies

These were always a favorite in my husband's childhood home.
This recipe is from the back of the Nestle Tollhouse Butterscotch Chip Bag.

Ingredients:

1 1/4 cups flour

1 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. salt

1 cup butter (2 sticks)

3/4 cup sugar

3/4 cup brown sugar
2 large eggs

1 tsp. vanilla extract

3 cups rolled oats

1 2/3 cups butterscotch chips

Instructions:

Preheat oven to 375 degrees.

Combine flour, baking soda, eggs and vanilla in a large mixing bowl.

Beat butter, sugars, eggs and vanilla in large mixing bowl.

Gradually beat in flour mixture.

Stir in oats and chips.

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 7-8 minutes for cookies that are chewy or 9-10 minutes for cookies that are crisp.
Cool on baking sheets for 2 minutes.

Malted Chocolate Brownies

Original Recipe from Real Simple Magazine

Ingredients:
1 cup (2 sticks) unsalted butter
2 cups granulated sugar

4 large eggs

2 t. vanilla extract

1 cup unsweetened cocoa powder

1/4 cup malted milk powder

1 t. salt

1 t. baking powder

1 1/2 cup all-purpose flour

1 11.5-oz bag milk chocolate chips

1 5-oz package of malted milk balls or whoppers, roughly chopped or smashed in plastic bag

Flaky sea salt, for topping

Instructions:

1. Preheat oven to 350 degrees. Line a 13x9 inch dish with parchment (or coat with shortening).

2. Heat butter and sugar in saucepan over medium-low until sugar has mostly dissolved, 5-7 minutes.

3. Whisk eggs and vanilla in a large bowl until smooth. Whisk in cocoa, malted milk powder, salt and baking powder.

4. Slowly pour butter mixture into egg mixture; stir until smooth.

5. Add flour and stir until just combined. Fold in chocolate chips. Spread batter evenly in prepared baking dish. Top with malted milk balls and flaky sea salt; press in toppings.

6. Bake until edges pull away and a toothpick inserted in center comes out mostly clean, about 30-34 minutes. Let cool to room temperature on a wire rack. Store brownies in an airtight container at room temperature for up to 4 days.

"Monster" Cookies

 Recipes from the Nassa Family.

Ingredients:

group 1:

2 sticks room temp. butter

1/2 cup light brown sugar

1 cup dark brown sugar

2 eggs

1 T. vanilla

group 2:

1 1/2 cups all-purpose flour

1/2 t. baking soda

1 t. baking powder

2 t. salt

1 1/2 cup rolled oats

group 3:

1 cup M&Ms

1 package milk chocolate chips

2 cups rice krispies cereal

Instructions:

Preheat oven to 375 degrees

Cream all ingredients in group 1

Mix ingredients in group 2 and add to mixture

Add group 3

Last, add rice krispies and mix gently so they don't break too much.

Use regular ice cream scoop, 6 per tray

Bake 11 minutes

Peppermint Crunch Chunkies

Made Christmas 2021, original recipe from here.

Ingredients:
2 sticks unsalted butter, softened
1 cup dark brown sugar
1/3 cup granulated sugar
1 large egg
2 t. vanilla extract
1/2 t. baking soda
1/2 t. sea salt
1 3/4 cups flour
1 cup old fashioned oatmeal
1 cup coconut
1 1/4 cups chopped pecans
1 1/2 cups andes peppermint crunch baking chips (not quite a whole 10 oz bag)

Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter, sugars, egg, vanilla, baking soda and salt. Mix completely.
3. Stir in flour, oats, coconut, pecans, and peppermint baking chips.
4. Roll dough into balls and place on greased cookie sheets.
5. Bake about 12-15 minutes. (Do not over bake!)

Healthy Blueberry Muffins

I got this recipe from Movara Health and Fitness Resort when I spent a week in Utah. I make a batch of these once a week and pull them out of the freezer to pair with eggs for breakfast. I'm modifying a bit because I make 10 regular sized muffins instead of 6 large muffins but you can adjust to your needs.

Ingredients:
3/4 cup apple juice

3/4 cup apple sauce

2 cups fresh blueberries

1 cup oat flour

1 cup oats (usually I use quick oats)

1/3 cup dehydrated cane sugar (I use regular cane sugar or monkfruit sweetener)

1 T. baking powder

1 t. sea salt

2 t. cinnamon

Instructions:

Mix apple juice and apple sauce together. Set aside.

Rinse your blueberries and set aside.

Mix five dry ingredients together.

Add wet ingredients and blueberries and mix together. Allow to sit for at least 2 hours or overnight.

When ready to bake, preheat the oven to 400 degrees. Put liners in your muffin tin and fill to the top (they won't rise much). I usually get about 10 of the 12 because I like full muffins. Bake for 20 minutes.

Libby's Pumpkin Pie

This is our go-to pumpkin pie recipe....from the back of the Libby's brand pumpkin can.

Ingredients:
1 can (15 oz) Libby's 100% pure pumpkin
1 can (12 oz) evaporated milk

3/4 cup granulated sugar

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

2 large eggs

1 unbaked 9-inch pie shell

Instructions:

Mis dry ingredients in small bowl. Beat eggs in large bowl. Stir in pumpkin and dry ingredient mixture. Gradually stir in milk.

Pour into pie shell.

Baked in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake for 30-40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Homemade "Heart" Poptarts

Original Recipe from Family Fun Magazine, February 2011

Ingredients:

TARTS:

Prepared Piecrust

Jar of Strawberry Jam

1 egg, whisked with 1 t. water

FROSTING:

2 1/2 cups powdered sugar

1 T. water

1 T. softened butter

2 T. light corn syrup

Red food coloring

Sprinkles

Instructions:

1. Heat oven to 400 degrees. Cover cookie sheet with parchment paper.

2. On a floured surface, roll piecrust to 1/8 inch thickness. Use a large heart shaped cookie cutter to make pairs of hearts. Gather scraps and re-roll as much as you can.

3. For each tart, spread 1-2 t. of strawberry jam on the heart, leaving a 1/2 inch around the edge. Brush the egg mixture around the edge before putting top pastry heart on top. Use a fork to seal the edges, then brush the tops with the egg mixture.

4. Bake until edges begin to brown, about 15 minutes. Let them rest on the sheet for a few minutes and then move to a rack to cool completely.

5. Whisk first 4 frosting ingredients together until smooth. Add food coloring and mix well. Spoon frosting into ziplock bag, cut a corner and squeeze onto tarts. Top with sprinkles.

Enjoy!