I have no idea where Mom found this recipe years ago. I am pretty sure it was in a “how to Mom” type book. We rarely made chocolate chip cookies growing up, but we made these often. Usually we made them drop cookies, but bar style gets them done a lot faster! They are a dryer, crispier cookie, so add a little extra water if desired.
While you can use any type of cereal, corn flakes or rice cereal is the best. One day I made them for the family I was babysitting and used Cheerios. Dom informed me that I could put most anything I wanted into the cookies I made for them, but NEVER use Cheerios again 🙂
Use 1 cup of your favorite “fillings”. Growing up we usually used half unsweetened coconut flakes and chocolate chips. But mix and match with walnuts, pecans or other favorite nuts, raisins, craisins or dried cherries (or other dried fruit sliced in small pieces) and your favorite chocolate chips.
I am not sure where we found this recipe, but it was one of the first truffle recipes we tried.
If you prefer not to eat “raw” flour, place flour on cookie sheet and bake for 5 minutes at 350 degrees. Cool before using. The truffles will have a nuttish flavor.
At a Christmas party this year, one of my children tried store bought egg nog. He was so disappointed that it was nothing like this recipe that Allan has been making us for years. He was sure to request that Daddy make some “real” egg nog soon.
I know that some people prefer alcohol in egg nog, but I think it is non essential! Using freshly grated nutmeg is the best, but use powder if that is what you have.
If you are concerned about eating raw eggs, either buy pasteurized eggs, or look online on how to make them yourself.
This recipe is one we often use for Christmas or for the children’s breakfasts as they head to summer camp. They are easy to turn into caramel rolls by a simple step that I included.
If you prefer to make the dough early, you can form the rolls, place in pan and then cover with heavy aluminum foil. Place in the refrigerator at least 12 hours, but not longer than 24. Then, when ready to bake, place unwrapped pan in cold oven and bake until golden brown (35-40 min).
When we first started learning to make desserts, this is one of the first, and easiest truffles we learned. Have fun experimenting with your own variations!
We found this recipe after we tried some very expensive appetizers at a restaurant. It is simple to make and you can personalize it by adding more or less spinach, sauteed onions or chives. This is our favorite way to have it.
The recipe calls for fat free ingredients, feel free to substitute low fat or full fat if desired. They are all very good.
I grew up on canned cranberry sauce. I was never fond of it even though I enjoy the tart taste of cranberries. Then one day, I discovered homemade cranberry sauce!
After much experimenting with different recipes, Andrea and I settled on this one as an easy favorite. Feel free to make it a few days early and store tightly covered until needed. We almost always double the recipe and rarely have leftovers.
When I asked what type of stuffing to make for Thanksgiving, I was told “cornbread!”. Then we discussed the difference between “stuffing” and “dressing”. In case you do not know, you stuff “stuffing” and bake “dressing” in a casserole dish.
The weather has been perfect for grilling. We wanted a new recipe and discovered this one. It is best grilled over a charcoal fire.
You can cook it whole or placed over an aluminum can half filled with chicken broth and a few tablespoons lemon juice. Or, spatchcock the chicken by removing the backbone and laying it flat to grill. Another option is to buy your favorite chicken pieces instead.
However served, it is extra nice with a greek salad on the side and fresh lemons to squeeze over the top. Or, make a nice honey mustard dressing to drizzle over chicken.
