HIDDEN AWAY AT PROMISE LODGE Recipes

I’ve come to enjoy this versatile recipe so much that I don’t need to look at it anymore! These cookies not only taste amazing, but they require little measuring, and you make them right in the pan! Rather than measure the coconut, chips, and peanuts, I usually sprinkle on enough to nearly cover the previous layer. For variety, you can also switch out the flavors of chips you use.

1 sleeve graham crackers (8 or 9 crackers)
1 stick butter
1 cup (or more) coconut
1 cup (or more) chocolate chips
1 cup (or more) butterscotch chips
1 cup (or more) dry roasted peanuts
1 cup miniature candy-coated chips
1 can sweetened condensed milk

Crush the graham crackers in the unopened sleeve by first breaking them with your fingers and then gently crushing them with a rolling pin. Meanwhile, spray a 9”x13” pan, cut the butter into chunks in the pan, and put the pan in the oven while it preheats to 350º.

When the butter is melted, remove pan from oven and place on a heat-safe surface. Sprinkle the crushed graham crackers over the butter, forming the “crust” on the bottom. Then sprinkle on the coconut, the chips, the peanuts, and the coated chips in layers and press down slightly. Slowly pour the sweetened condensed milk over the entire top of the pan, using a metal spatula to help spread it around. Bake for about 20 minutes or until the edges and most of the top is bubbling. Cool in the pan. Makes 3-4 dozen, depending on how you cut them. These freeze well.

These moist, chewy “muffins” contain nearly the amount of rolled oats in a bowl of oatmeal—but they’re portable! This is also a great way to use up very ripe bananas, and because they freeze well, they make great snacks and easy breakfast treats any time you want them.

3 cups old-fashioned oats
1 ½ cups milk
2 ripe bananas, mashed (about ¾ cup)
1/3 cup packed brown sugar
2 eggs, lightly beaten
1tsp. baking powder
1 tsp. vanilla
½ cup chopped pecans or walnuts

Preheat oven to 350º and spray a 12-cup muffin tin with cooking spray. In a large bowl, combine all the ingredients until blended. Place about 1/3 cup of the batter in each muffin cup until all batter is used. Bake 20-25 minutes, until a toothpick comes out clean from the center. Cool in the pan for 10 minutes and then carefully turn the muffins out onto a wire rack.
Kitchen Tip: Frozen muffins may be wrapped in foil and warmed in a low oven for about 15 minutes or covered and microwaved for about 40 seconds.

Here’s a different “format” for your morning eggs—and these cheesy little gems are easy to take out of the freezer, reheat in the microwave, and enjoy in a matter of moments! The added veggies are a colorful plus! Makes 12.

2 T olive oil
½ medium onion, chopped
1 cup frozen chopped spinach
1 medium red bell pepper, diced
8 large eggs
½ cup grated Parmesan cheese
½ cup milk
½ tsp. each of salt and paprika
½ cup shredded cheese (your choice; I like cheddar)

Preheat oven to 325º and liberally coat a 12-cup muffin tin with cooking spray. Heat the oil in a large nonstick skillet. Add the onion, stir to coat, and about a minute later add in the spinach. Cook for a few minutes and then add in the red bell pepper. When vegetables are soft, remove from heat and cool a few minutes. Squeeze them in paper towels or a sieve to remove excess water.

In a large bowl, whisk the eggs, Parmesan, milk and seasonings until well combined. Stir in the vegetables. Divide this mixture into the prepared muffin tins and top each omelet with shredded cheese. Bake until firm, about 20-25 minutes. Let them stand in the tin about 5 minutes before removing. Serve warm or store in a sealed container in the fridge or freezer.

This recipe is so good I’m giving you the doubled version that makes a 9”x13” pan, because once you’ve made this versatile breakfast treat, you’ll want every bit of it! Feel free to substitute other fruit, or to use two fruits—my favorite combination is fresh peaches with frozen blueberries!

½ cup butter, softened
1 1/3 cup sugar
2 eggs
2 ½ cups flour, divided
1 tsp. baking powder
Dash of salt
2 tsp. cinnamon
1 cup milk or flavored yogurt
3 cups fresh or frozen fruit
8 oz. brick of cream cheese, cut into small pieces

Topping:
½ cup flour
6 T. brown sugar
4 T. butter

Spray a 9”x13” baking pan and preheat oven to 350º. For the batter, cream the butter and sugar in a large mixing bowl, then beat in the eggs. Combine 2 cups of the flour, baking powder, salt, and cinnamon, then add it to the creamed mixture alternately with the milk/yogurt. Stir the remaining ½ cup flour in with the fruit. Stir the fruit and chunks of cream cheese into the mixture—it’ll be thick and lumpy.

Make the topping by combining the flour and brown sugar. Cut in the butter to make a crumbly mixture, then sprinkle it over the batter. Bake for around 35 minutes, or until a pick inserted near the center comes out clean.

The pineapple juice and cider vinegar add real zing to this unusual pasta salad. Add diced ham and/or shredded cheese (increase the dressing) to make this an entrée.

½ pound elbow or small shell macaroni, cooked and cooled
½ cup pineapple tidbits
½ cup diced red bell pepper
½ cup grated carrot
½ cup finely chopped celery
¼ cup mayonnaise
1/8 cup pineapple juice
1T cider vinegar
1 tsp sugar
2 tsp dried minced onion
Salt and pepper to taste

Cook the macaroni according to package directions, adding oil to the water to keep it from sticking. Drain and cool. In a large bowl, combine the macaroni, pineapple, and vegetables.
To make the dressing, stir together all the remaining ingredients, and then stir the dressing into the salad. Chill for several hours. Serves 6-8.

Every time I serve these easy cookies someone remarks about how wonderful they are! I like to frost them with tinted buttercream (recipe is on my website) and dip them in sprinkles to add a little flash, but you can decorate them as you prefer. They freeze well.

3 cups flour
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
2 sticks unsalted butter, softened
2 oz. (1/4 cup) cream cheese, softened
1 ¼ cup sugar (plus extra, for rolling)
1 tsp. vanilla
½ tsp. rum flavor
¼ tsp. almond extract
1 large egg

Preheat oven to 350º. Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a mixer bowl, cream the butter, cream cheese, and sugar until well blended. Add the flavorings and the egg, and blend well. Scrape down the bowl and add the flour mixture on low speed until the dough forms a soft ball.

Place additional sugar in a shallow bowl. Pinch off tablespoon-size clumps of dough, drop them into the sugar, and roll them into balls. Place 2” apart on the papered baking sheets and bake about 8 minutes, rotating pans front-to-back halfway through to ensure even baking. Cookies will remain pale and soft—don’t overbake! Cool on pan for a few minutes and transfer to wire racks to cool. Makes about 4 dozen.

So easy, yet so good! Even if you think you’re not a fan of cooked cabbage, the bacon and onion in this recipe will change your mind!

1 small green cabbage, cored and chopped (about 5 cups)
5 slices bacon, cut into small pieces
1 small onion, chopped
1/3 cup chicken broth
Salt and pepper

In a large skillet over medium heat, cook the bacon until crisp. Remove bacon from the pan with a slotted spoon, allowing the grease to remain. Add the chopped onion and cook until translucent, about 5 minutes. Add the cabbage and cook for about 10 minutes, stirring occasionally. Add the broth and seasonings and continue cooking until the cabbage is as tender as you like it. Stir in the bacon pieces and serve.

No cornbread mix to come between you and the fabulous taste of this corn concoction! Makes enough for a crowd and stirs up in a heartbeat.

2 cans creamed corn (15 oz. each)
1 can corn kernels (15 oz.)
6 T. butter, melted
¼ cup sugar
4 large eggs
6 T. flour
1 T. baking powder
¼ cup packaged, cooked bacon bits
½ cup diced red bell pepper
Salt, pepper, and parsley to taste

Preheat oven to 350º and spray a 2-quart casserole or 9”x13” pan. In a separate large bowl, combine the 3 cans of corn, sugar, and eggs and stir until blended. Add in the melted butter, then stir in the flour, baking powder, and remaining ingredients. Pour into the prepared casserole and bake about an hour, until top is golden brown and the center no longer jiggles.