A few Quick Recipes from Breakfast Cookies to Appetizers etc.

by | Apr 20, 2012

Sorry for the duplicate emails today – I have had technical difficulties some of which have been brought on by the “operator” (me).  :O I am so looking forward to traveling with Bill next week and having the opportunity to see our friends out East!  It will give me a break from daily routines so I can focus in on getting some serious studying done!!!  You would think as we get older it would get easier for me to break away but it seems to almost get tougher.  I love our time together though.  I was looking for some recipes that can make life a little easier on the run so here goes:

Breakfast Cookies (with some help from Pillsbury)


1/2 cup Chopped Pecans
1 package Pillsbury® Big Deluxe refrigerated oatmeal raisin cookies
1 cup finely shredded carrots
2 1/2 cups toasted whole wheat flake cereal, crushed to 1 cup
1/2 cup flaked coconut
1 tablespoon grated orange peel
1/2 teaspoon salt
3/4 teaspoon Ground Cinnamon
1 1/2 cups powdered sugar
2 tablespoons fresh orange juice
3 orange slices, if desired
3  large strawberries, if desired


1  Heat oven to 350°F. To toast pecans, spread in 15×10-inch pan with sides. Bake 6 to 10 minutes, stirring occasionally, until brown. Line 2 cookie sheets with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.
2  In large bowl, break up cookie dough. Add carrots, cereal, toasted pecans, coconut, orange peel, salt, and cinnamon. Mix with wooden spoon or knead with hands, until well blended. Divide dough into 12 equal portions (rounded 1/4 cup each). Place 6 portions of dough on each cookie sheet. Flatten each to 2 3/4-inch round.
3  Bake 14 to 17 minutes or until edges are set and bottoms are golden brown. Cool on cookie sheets 3 minutes. Remove to cooling racks. Cool completely, about 15 minutes.
4  In small bowl, combine powdered sugar and orange juice; blend well. Spoon glaze over cookies. Place cookies on serving platter; garnish with orange slices and strawberries. Store in tightly covered container.
Chicken with Rosemary Butter Sauce


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 4 tablespoons butter, divided
  • 1/2 cup white wine or chicken broth
  • 1/2 cup heavy whipping cream
  • 1 tablespoon minced fresh rosemary


  • In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.
  • Add wine to the pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter until blended. Serve sauce with chicken. Yield: 4 servings.
And here is another great one from Pillsbury:
Guacamole Appetizer Triangles


2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 container (8 oz) pineapple cream cheese spread
1 container (8 oz) guacamole
1/2 cup diced seeded plum (Roma) tomatoes
1/4 cup cooked real bacon pieces
1/4 cup sliced ripe olives
1/4 cup chopped fresh cilantro


1  Heat oven to 375°F. Separate dough into 4 long rectangles. Press rectangles to make crust in bottom of ungreased 15x10x1-inch pan, firmly pressing perforations to seal. Sprinkle with cumin and chili powder.
2  Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
3  In medium bowl, mix cream cheese and guacamole. Spread evenly over crust. Cover with plastic wrap; refrigerate 1 to 2 hours.
4  Just before serving, top with tomatoes, bacon, olives and cilantro. Cut into 6 rows by 5 rows. Cut each square diagonally to make 60 small triangles.
If you don’t care for pineapple cream cheese, regular cream cheese can be used instead.
Make your own guacamole by mashing up a fresh avocado and adding chopped garlic, lime juice and chili powder.
Have an incredibly blessed day!
Janet Scott