Are you always on the run? Try these ingredient-packed recipes that are easy to eat when on the go.
Jumbo Breakfast Cookies
Prep Time:15 min
Start to Finish: 45 min
Makes12 to 15 cookies
1 1/4 cups sugar
1/2 cup butter or margarine, softened
1/2 cup peanut butter
1/4 cup water
1 tablespoon vanilla
1 1/2 cups Gold Medal® all-purpose or whole wheat flour
1 cup old-fashioned or quick-cooking oats
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios® cereal
1.Heat oven to 375°F.
2. In large bowl, stir together sugar, butter, peanut butter, water, vanilla and egg. Stir in remaining ingredients except cereal. Gently stir in cereal. On ungreased large cookie sheet, drop dough by rounded 1/2 cupfuls (rounded 1/3 cupfuls for 15 cookies) 4 inches apart. Flatten dough to about 1 inch thick. (Bake these crispy cookies as soon as the dough is mixed. Letting the dough stand awhile or refrigerating the dough will make the cookies softer.)
3. Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.
Tip: It's important to let these cookies cool on cookie sheets before removing--they can easily break into pieces while warm.
Toss it or Keep it: A tasty change to the morning routine these cookies were gobbled up by the little monsters in our house. Definitely a keeper.
Bacon Quiche Biscuit Cups
Prep Time: 35 min
Total Time: 1 Hr 5 min
Makes: 10 servings
5 slices bacon
1 package (8 oz) cream cheese, softened
2 tablespoons milk
2 Eggland's Best eggs
1/2 cup shredded Swiss cheese (2 oz)
2 tablespoons chopped green onions (2 medium)
1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
1. Heat oven to 375°F. Spray 10 regular-size muffin cups with CRISCO® Original No-Stick Cooking Spray. In 8-inch skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.
2. Meanwhile, in small bowl, beat cream cheese until smooth. Gradually add milk and eggs, beating at low speed until smooth. Stir in Swiss cheese and onions. Set aside.
3. Separate dough into 10 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit round in each muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Place half of bacon in bottom of dough-lined muffin cups. Spoon cheese mixture evenly into cups.
4. Bake 21 to 26 minutes or until filling is set and edges of biscuit cups are golden brown. Sprinkle each with remaining bacon; lightly press into filling. Remove biscuit cups from pan.
Toss it or Keep it: The cheese and egg mix was fluffy and light. At first I was worried that these wouldn't be easy to eat on the run, but they are full meal in a grab and go package. I dare you to eat just one!
Photos: Heather Witherspoon