My Grandma's Chocolate Chip Coconut/Pecan Oatmeal Cookies

1 C (2 sticks) Butter, softened
1 C White Sugar
1 C Brown Sugar
2 Eggs
1 tsp Vanilla
2 C Flour
2 C Oatmeal
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1 C Coconut, toasted (**see below)
1/2 C Nuts (I use ** toasted chopped pecans)
1 1/2 C Chocolate Chips

Cream butter, sugars, eggs, and vanilla. Add flour, oatmeal, b soda, b powder, salt and blend all together well. Remove and stir in coconut, nuts, and chocolate chips. Bake on greased cookie sheet for approx 10-11 minutes at 350 degrees. Cool slightly before removing from pan. Yummy!

** Toasting coconut & nuts: I do this before beginning the cookies so they can cool before being stirred into cookies. Place coconut in small pan into 350 degree oven for approx 12 minutes. Remove and stir every 2 minutes or more often toward the end when beginning to brown. Remove and do the same for the nuts except 5-6 minutes stirring every 1-2 minutes.

Monster Cookies-Danette

1/2 C (1 stick) Butter, softened
1 C Brown Sugar (-2T. for elevation)
1 C Sugar (-2 T. for elevation)
3 Eggs
2 tsp Vanilla
1 1/2 C Peanut Butter
2 tsp Baking Soda
4 1/2 C Oatmeal
4 T Flour (for elevation to replace sugars)
1 1/2 C M&M's
1/2 C Semi-sweet Chocolate Chips

Cream butter and sugars. Add eggs, vanilla, and peanut butter mixing well. Then add baking soda, oatmeal, and flour. Stir in M&M's and c. chips by hand. Dough is very heavy and dense. Form into large balls (or hearts, easter eggs, footballs, etc.) and press some M&M's on top. Place on greased cookie sheet. Bake at 350 degrees for approx 11 minutes. Take out and allow to cool slightly before removing so they set up a little. Most often they go into the freezer in a tightly sealed container. When thawed, they'll be soft and chewy. Enjoy!

Frozen breakfast Burritos

Frozen Breakfast Burritos
 
1 dozen Eggs
1/4 C Milk
Salt & Pepper to taste
1 lb Pork Sausage, browned & drained
1/2 Medium Onion
1/2 Green pepper
1/2 Red pepper
2 C Hashbrowns
2 1/2 C Sharp Cheddar Cheese
1- 1 1/2 C Salsa
20-25 Tortillas
 
Wisk eggs, milk, & salt/pepper together and scramble.  Place in large bowl.  Add cooked/crumbled sausage.  Saute onion & peppers with about 2 T. EVOO and add to bowl of goodies.  Add hashbrowns, cheese, and salsa and stir together.  Put approx 1/2 cup of mixture on tortilla and roll burrito style.  Roll into a rectangle of parchment paper, throw about 20 burritos into large Ziploc and freeze.  Microwave each burrito appox 50 seconds each side.
 
** This is our adapted recipe from the original that calls for only eggs, sausage, and cheese.  This is obviously a very forgiving recipe easily adapted to taste.  I've added chopped up sausage links and bacon before : )  The salsa should make the mixture just wet enough to stick together slightly.  We've added more and a few juices will run out of the parchment paper when heated up and make the burrito a little soggy. The trick is extra cheese to hold together : )  My husband loves to eat these before or after a long shift so they don't last long in the freezer.  My 3 year old will also gobble one up.