Recipes From Becca

Becca's No Bake Cookies

Ingredients:
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


Method:

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

Extras
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.