Easter is upon us. Many of us will be spending the day with family and I wish you all a great day. I heard from Helen regarding a recipe we had for blueberry oatmeal cookies. I couldn’t find the original recipe, however, I am sharing this one. I have used this one and we enjoyed it very much. I also heard from Amy. Amy is 12 and is sharing her favorite dessert recipe with us. She got it from her Mom and e-mailed it in. Thanks Amy and Amy’s Mom! Have a wonderful holiday and enjoy your family.
Chewy Blueberry Oatmeal Cookies
1/2 cup butter, softened
1/2 cup canola oil
2 cups packed brown sugar
2 large eggs
1 tsp. vanilla
2 cups all-purpose flour
3 cups old-fashioned oats
2 tsp baking soda
1/2 tsp salt
2 cups (or so) fresh blueberries
Directions: Preheat the oven to 350°F.
Beat the butter, oil and brown sugar until creamy; beat in the egg and vanilla.
In a separate bowl, combine flour, oats, baking soda and salt, then pour this dry mixture into the wet ingredients, a little at a time until fully combined. Finally, add the blueberries and mix well. Drop large spoonfuls on an ungreased baking sheet and bake for 12 to 15 minutes, until golden brown around the edges but still soft in the middle.
Toffee Dessert
1 (1.4 ounce) bar chocolate covered toffee
1 (1.6 ounce) bar chocolate covered crispy peanut butter flavored candy
1 cup crushed saltine crackers
2 cups crushed graham crackers
1/2 cup butter, melted
1 (5.1 ounce) package instant vanilla pudding mix
1 (5.9 ounce) package instant chocolate pudding mix
2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
Directions: Place the chocolate covered toffee bar and chocolate covered crispy peanut butter flavored candy bar in the freezer and let freeze 8 hours or overnight.
In a medium bowl, mix together the saltine crackers, graham crackers and melted butter. Press the mixture into the bottom of a 9×13 inch pan to make a crust. Chill crust in the refrigerator while you make the filling.
In a large bowl, beat together the instant vanilla pudding mix, instant chocolate pudding mix, and milk. Fold in 12 ounces frozen whipped topping.
Spread the filling over the prepared crust. Cover the filling with the remaining frozen whipped topping.
Crush the frozen chocolate covered toffee bar and chocolate-covered crispy peanut butter flavored candy bar. Sprinkle the dessert with the crushed candy bars. Cover and refrigerate until ready to serve.
I’m looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ ainop.com or c/o Pioneer Times, PO Box 456, Houlton, ME 04730.
