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  • Thursday, July 16, 2009

    Recipes From Becca

    Becca's No Bake Cookies

    2 cups sugar
    2-1/2 to 3tbs cocoa(depending on your taste)
    1/2 c. evaporated milk
    1/2 c. butter
    1 1/2 tsp. vanilla
    2 1/2 quick oats
    1/2 cup peanut butter


    I don't add as much oats as some people. For a softer chewier cookie add a little more vanilla. In a 3 quart cooker add the sugar, cocoa, milk, butter then slowly on medium heat bring to a boil and boil for 4 1/2 minutes only. Then take off heat and add peanut butter, vanilla and oats then stir till well mixed. Then drop by spoonfuls on a lightly buttered piece of aluminum foil and let cool at room temperature and enjoy!

    Number of Servings: depends on how big you make the cookies and how hungry you are.

    Western breakfast skillet

    Prep Time:
    10 min
    Total Time:
    55 min
    Makes: 6 servings

    What You Need
    1 lb. russet potatoes (about 3 medium), peeled, cubed
    6 slices Bacon
    1/2 cup chopped green peppers
    1 tomato, chopped
    3 green onions, sliced
    6 eggs
    1 cup Shredded Cheddar Cheese

    PLACE potatoes in large saucepan; cover with water. Bring to boil; continue boiling 5 min. Drain well and set aside.

    COOK bacon in large skillet on medium-high heat until crisp, turning occasionally. Remove bacon from skillet; drain on paper towels. Discard bacon drippings. Add peppers, tomatoes and onions to skillet. Reduce heat to medium; cook and stir 3 min. Add potatoes; cook an additional 15 min., stirring occasionally.

    MAKE six small wells in potato mixture. Add 1 egg to each well. Top potato mixture with bacon; sprinkle with cheese. Cover skillet with lid. Cook 5 to 8 min. or until eggs are set

    Add small amount of chopped cilantro along with the peppers, tomatoes and onions.

    Serving Suggestion
    Serve topped with Salsa and a few sprinkles of shredded cheese.

    Chocolate Chip Cheese Cake

    1-1/2 cups crushed vanilla Wafers (about 50)
    3/4 cup chopped Pecans, divided
    1/4 cup (1/2 stick) butter, melted
    32 Caramels
    3 Tbsp. milk
    4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
    1 cup sugar
    1 cup Sour Cream
    4 eggs
    1 pkg. (8 squares) Semi-Sweet Chocolate, divided

    HEAT oven to 325ºF

    MIX wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Microwave caramels and milk in microwaveable bowl on MEDIUM (50%) 4 to 5 min. or until caramels are melted and mixture is well blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.

    BEAT cream cheese and sugar with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer.

    BAKE 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate square; drizzle over cheesecake.

    Bio: Becca, who is the 7th child of nine children, lives in Kentucky and has been happily married for 18 years. She learned to cook when she was merely 8 years old. Besides cooking (and experimenting with new recipes), she loves to crochet, do crafts, start discussions on MyLot, read books and cuddle up to watch a good comedy. Her favorite foods are Italian and Mexican. Becca considers herself thrifty and quite the coupon queen.