Everything but the Kitchen Sink cookies

1 1/2 cups all-purpose flour
1/2 c whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup butter, softened
1/2 c unsweetened applesauce
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 tablespoon milk
2 teaspoons vanilla extract
1 cup coarsely crushed graham crackers
3 cups rolled oats
1/2 cup flaked coconut
3/4 cup semisweet chocolate chips
3/4 cup milk chocolate chips
3/4 cup chopped walnuts
3/4 raisins

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flours, baking soda, salt, cinnamon, allspice, nutmeg, and cloves; set aside.
2. In a large bowl, cream together butter, applesauce brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the graham crackers, oats, coconut, chocolate chips, raisins and walnuts. Spoon dough in walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Delightful Blueberry Muffins

Delightful Blueberry Muffins

Ingredients

2 cups of all-purpose flour

1 cup whole wheat flour

1 Tbsp baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

6 Tbsp unsalted butter , softenened

1/4 c unsweetened applesauce

1 cup sugar

2 large eggs

1 1/2 cup yogurt(plain, lemon, vanilla, blueberry, Mixed....be creative!!)

1 teaspoon grated lemon peel(if using PLAIN yogurt, if using flavored this can be omitted)

1 1/2 cups blueberries

1 Tbsp flour (if using defrosted frozen berries)

Method

1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.

2 Whisk together the flour, baking powder, baking soda, and salt and set aside.

3 In a large mixing bowl, cream butter and sugar together, beating until fluffy, add in applesauce and mix. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel(if using).

4 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.

5 Using 3 standard 6-muffin muffin pans.(I made 12 big muffins and 20 mini muffins) Coat each muffin cup lightly oil or butter. Or use one of those convenient vegetable oil sprays. Fill each cup to the top. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.

Overnight Blueberry Cream Cheese Stuffed French Toast

This is a favorite Christmas morning breakfast! I get it assembled the night before, and stick it in the oven
while we dive into presents! By the time we are done, breakfast is ready.

1 loaf white bread, no crusts(want to go homemade?? Try THIS one)
1/2 loaf French bread, Try this one
6 cups fresh blueberries or frozen blueberries, rinsed
8 ounces cream cheese
1/2 cup sour cream
1/2 cup sugar
1 teaspoon vanilla
5 eggs
1 1/4 cups milk
1 1/4 cups half-and-half
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 cup powdered sugar


Cut white bread into cubes and place into the bottom of a greased 9x13 pan.
Sprinkle blueberries evenly over bread.
Microwave cream cheese in bowl for 2 minutes.
Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 teaspoons vanilla.
Spread over blueberries.
Cut French bread into 10-1 inch thick slices, place over cream cheese.
Beat eggs, milk, half&half, cinnamon, and nutmeg and pour over bread.
Cover and refrigerate overnight.
Remove from fridge 30 minutes before you plan to bake it.
Bake at 350 degrees for 45 minutes covered, then uncover for approximately 15 minutes.
Let set before slicing.
Sift powdered sugar over before serving.

Chicken Burrito Casserole

When I have made a big batch of frozen burritos sometimes not all of them get used in a timely manner. This is an excellent way to use them up if they are at risk for freezer burn!








Chicken Burrito Casserole

1 1/2 lbs boneless skinless chicken breast, cooked and shredded
8-10 frozen bean and cheese burritos, LINK to my recipe or you can use Store Bought ones
1/2 cup milk
1/2 cup sour cream
1 can condensed Cream of Mushroom soup(LINK for homemade)
1 1/2 c shredded cheddar cheese(or any kind of cheese really, colby jack is great, or pepper jack for a kick)
1/2 c black olives, sliced(optional)
1 TB chopped cilantro(optional)
1/2 cup salsa(optional)

Heat oven to 350

Spray a 9 x 13 pan with cooking spray and layer burritos on the bottom.
Scatter chicken over the top of the burritos
Mix soup, sour cream, milk, 1 cup of cheese, salsa, cilantro and olives(if using) in a medium bowl
Pour mixture over chicken and top with remaining cheese.(I put my olives on top this time, I knew I had a can but didnt find them until the last minute)


Bake for 30 minutes until bubbly. Cool slightly before serving.