Sweet Exchange 12/6/2012

Sweet Exchange

    

               December 6, 2012

It was so fun to exchange sweets with the other sisters!  Not only were the treats delicious, the conversation was entertaining and spiritual.  I guess just having so many sweet treats around, it reminded us of the primary children and how  wonderful they are.   We talked about how sweet, smart, and spiritual they are!  And let’s not forget technologically advanced.  Sister Welch spoke about her 2 year old grandchild who was teaching her how to operate an i pad.  Sister Platus spoke of the senior primary, when she asked everyone to pull out their scriptures, their faces lit up……with the light of their i pods! Everyone had a great time and went home with lots of sweets to share!

Macaroon Kiss Cookies

 

Made by Ellen Welch        

Sister Welch is always experimenting with new recipes. She made these for the very first time for our sweet exchange, perfectly chewy and delightful to the last bite!

2 1/2 C. Flour               

 1 T. plus one tsp. baking powder            

 1/2 tsp. salt

2/3 C. butter                   

6 oz. cream cheese                                   

1/2 C. sugar           

 2 egg yolks

1 T. plus one tsp. Vanilla                 

 1 T. plus one tsp. juice of an orange

10 C. shredded coconut - divided into 6 C. and 4 C. portions

1 bag Hershey Kisses

In a bowl beat the butter, cream cheese and sugar until light and fluffy.  Add egg yolks, vanilla and

orange juice.  Beat til smooth.  Stir in dry ingredients until mixed.  Stir in 6 C. Coconut.  Refrigerate

for 1 hour.   Preheat oven to 350.  One at a time form dough into walnut size balls.  Roll each one

in the 4 C. coconut and place on ungreased baking sheet.  Bake 12-14 minutes or until cookies are

puffed and lightly browned.  Remove from oven and press Hershey Kiss in center.  Return to over and

cook for 1 minute.  Remove and set for a few minutes.  Remove to rack and let cool. set.

Reindeer Feed

    Made by Ellen Welch

The kids love this!

6 C. Rice Chex Cereal

12 oz. White Chocolate Chips or Vanilla Candy coating bark

Peppermint candy canes, crushed.  About 1/2 C.

Pour Chex into large container.  Melt White chocolate and pour over the Rice Chex.  Stir in half of the

crushed candy canes.  Stir to combine well.  Spread out on cookies sheet or waxed paper and sprinkle

rest of peppermint over all.  Let set and break into pieces when cooled.

Chocolate Peanut Clusters

             Made by Ellen Welch

1 bag Semi-sweet chocolate chips

1 bag Butterscotch chocolate chips

2 cans Spanish peanuts (12 oz. size)

2 C. miniature marshmallows

Melt chips.  Stir in peanuts and marshmallows.  Drop by spoonful onto waxed paper.  Let

Pressed Sugar Cookies

   

      Made by Pam Klein

Ingredients

1 cup (2 sticks) butter, softened

1/ ½ cup granulated sugar

1 egg

1 tsp salt

1 ½ tsp vanilla extract

2 ¾ cup all-purpose flour

Directions

Preheat oven to 350 degrees.  In a large bowl, beat butter and sugar with electric mixer at medium speed until well blended.  Beat in egg and extract and mix well.  Combine flour and salt; add to butter mixture.  Beat until well blended.  Press dough into cavities, filling 2/3 full.  Back 10 minutes or until light brown around the edges.  Cool in pan 5 minutes.  Turn pan over, lightly tap to remove cookies.  (I just lift them out carefully)  Cool completely.  Makes about 3 dozen cookies.

Pizelles

                        Made by Pam Klein

These light, crispy, delightful, Pizelles were made in a specialty iron.  How fancy!  Love it!

Ingredients

1 ½ cup sugar

½ cup butter melted

3 eggs

1/8 tsp salt

1 tsp vanilla

2 cups flour

½ cup tsp baking powder

Directions

Beat together sugar, butter, eggs and vanilla.   Blend until smooth enough to drop from a spoon.  Heat the pizelle iron to a point there a drop of water skitters about.  Drop 1 tablespoon of batter on iron and close.  Bake until pizelle is golden brown and crisp. Do not overcook.  Cool and serve dusted with powdered sugar or plain.

Dulce De Leche Shortbread 

                        Made by Mia Gomez

Mia improvised and made this at the last minute just prior to coming to the sweet exchange.  How creative and delicious!

Ingredients

1 can Dulce de Leche (Nestle Le Lechera)

1 tsp orange extract

Shortbread cookies (Lorna Dune)

Cinnamon and Cocoa powder for dusting

Directions

Add 1 tsp of orange extract to Dulce de Leche.  Assemble cookies with flavored Dulce de Leche and dust with cinnamon and cocoa powder.

Chocolate Mint Crisps Recipe

Made by Janette and Keri Silva

Sister Silva melted the peppermint Andes candies on top of these crisps for a Christmas look.  I was told that Sister Silva used to make these for Anna Burke when she was a little girl and Anna loved these so much, it has become a regular Burke Family recipe!

Ingredients

• 1-1/2 cups packed brown sugar
• 3/4 cup butter, cubed
• 2 tablespoons plus 1-1/2 teaspoons water
• 2 cups (12 ounces) semisweet chocolate chips
• 2 eggs
• 2-1/2 cups all-purpose flour
• 1-1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 3 packages (4.67 ounces each) mint Andes candies

Directions

• In a heavy saucepan, combine the brown sugar, butter and water. Cook and stir over low heat until butter is melted and mixture is smooth. Remove from the heat; stir in chocolate chips until melted.
• Transfer to a bowl. Let stand for 10 minutes. With mixer on high speed, add eggs one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to chocolate mixture, beating on low until blended. Cover and refrigerate for 8 hours or overnight.
• Roll dough into 1-in. balls. Place 3 in. apart on lightly greased baking sheets. Bake at 350° for 11-13 minutes or until edges are set and tops are puffed and cracked (cookies will become crisp after cooling).
• Immediately top each cookie with a mint. Let stand for 1-2 minutes; spread over cookie. Remove to wire racks; let stand until chocolate is set and cookies are cooled. Yield: 6-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 149 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 114 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Chocolate Mint Crisps in Country Woman Christmas Annual 2003, p45

Butterscotch Fudge

        Made by Carol Platus

This recipe came with Sister Platus’ very first microwave.  This sweet treat was made in 10 minutes.  How easy is that!

 Ingredients

3 cups sugar

¾ cup butter

5-oz can evaporated milk

1 10 oz package butterscotch chips

1 7 oz jar marshmallow crème

1 cup chopped nuts

1 tsp vanilla

Directions

In a 2 ½ quart dish, combine sugar, butter, and milk.  Microwave on high 9-10 ½ minute, or until sugar is dissolved; stir twice.  Add remaining ingredients and stir until butterscotch is melted.  Turn into a well-greased oblong baking dish.

Coconut Crunch Cookies Recipe

                Made by Vickie and Anna Burke

Sister Burke is what you call an amazing “adaptable cook”.  She is without a working full sized oven at this time.  She was able to make these yummy, satisfying cookies in her toaster oven!

Ingredients

• 1 cup butter, softened
• 3/4 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups flaked coconut
• 1 package (11-1/2 ounces) milk chocolate chips
• 1-1/2 cups finely chopped almonds

Directions

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the coconut, chocolate chips and almonds.
• Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks. Yield: about 4-1/2 dozen.

Nutritional Facts 1 cookie equals 138 calories, 8 g fat (4 g saturated fat), 17 mg cholesterol, 94 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Originally published as Coconut Crunch Cookies in Taste of Home October/November 2008, p60

Shortbread Meltaways

Made by Vickie Burke

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2/3 cup cornstarch

Directions

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour and cornstarch; gradually add to creamed mixture and mix well.
• Drop by 1/2 teaspoonfuls onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks. Yield: 7 dozen.

Variation:  Add a colorful spoonful of cream cheese frosting to make it extra special!

Nutritional Facts 1 serving (4 each) equals 125 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 89 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

Originally published as Shortbread Meltaways in Quick Cooking July/August 2003, p63

Chocolate Covered Snow Peaks

            Made by Amy Noble

Ingredients

• 4 large egg whites at room temperature
• 1 teaspoon cream of tartar
• 1 cup plus 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 cups dark chocolate or semi-sweet chips

Directions

Preheat oven to 225 degrees F and line 2 baking sheets with parchment paper.

In the bowl of an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn speed up to medium, beating until just fluffy. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes.

Place meringue mixture into a piping bag with a medium-sized nozzle attached. Pipe 24 bite-sized "kiss"-shaped meringues onto the trays and place in the oven. Bake for 1 hour undisturbed then turn off heat and leave in the oven overnight to really dry out.

Melt chocolate over a double-boiler or in the microwave on medium power for 30 seconds. Holding each meringue by the peak dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drop off before placing on a cookie sheet lined with wax paper. Allow to set at room temperature - do not put in the fridge. Once set, store in an airtight container.

Tyler Florence-Foodnetwork.com

Ribbon or Swirl Cookies

                Made by Amy Noble

Ingredients

Vanilla Dough:

• 1/2 cup granulated sugar
• 2 tablespoons confectioners' sugar
• 1/4 teaspoon fine salt
• 1 large egg
• 1 to 1 1/4 teaspoons mint extract (optional)
• 1 cup unsalted butter, (2 sticks), room temperature
• 2 cups all-purpose flour 

Chocolate Dough:

• 1 1/4 cups granulated sugar
• 3/4 cup natural cocoa powder
• 1/4 teaspoon fine salt
• 1 cup unsalted butter, (2 sticks) room temperature
• 1 large egg
• 1 1/2 cups all-purpose flour

Directions

For the vanilla dough: Mix the 2 sugars and the salt together in a medium bowl. In another small bowl, whisk the egg and mint extract and set aside. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy, about 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg mixture and beat until smooth. Gradually add the flour, mixing slowly until blended.

Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 10 minutes.

For the chocolate dough: Whisk the sugar, cocoa, salt in a medium bowl. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg and beat until smooth. Gradually add the flour, mixing slowly until blended.

Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 10 minutes.

For a spiral cookie: Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment. Put the Vanilla dough on top.  Let it warm up on counter, then roll.  Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.

Slice the dough crosswise into 1/4-inch thick cookies. Lay about 1/2-inch apart on parchment-lined baking sheets.

For a ribbon cookie:  Roll and layer the two doughs into 15 by 18-inch rectangles, and 1/4-inch thick in the same way as the Spiral Cookies. Put 1 of the chocolate doughs on the work space and remove the top sheet of parchment.. Place 1 of vanilla doughs on the work space. Remove top sheet of paper, and use the bottom piece of the paper to lift the dough onto the chocolate dough. Take care to lining up the edges of the dough. Lightly press to smooth and seal the doughs together. Remove the top parchment.

Trim the edges on the layered doughs with a pizza cutter using a ruler or other straight edge as a guide. Working with the short edge facing you, cut the layered dough in half vertically. Set 1 piece on top of the other and then turn the dough, to have the long side facing you. Cut the dough in half again and set 1 piece on top of the other. Wrap in plastic wrap, and refrigerate for 2 hours before slicing.

Trim any uneven edges with a sharp knife. Slice blocks into 1/8-inch thick rectangles and bake until the white dough is just beginning to brown, about 16 to 18 minutes.

Evenly position racks in the oven, and preheat to 325 degrees F.

Bake until just golden - not too dark you'll lose the definition of the spiral, about 14 to 16 minutes.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

Healthy Receipes 11/15/12

Healthy Recipes November 15th 2012 Parchment Baked Salmon Made by Vickie Burke A salmon fillet is steamed in parchment paper with lemon and basil for a light, quick meal for two Ingredients: 1 (8 ounce) salmon fillet salt and ground black pepper to taste 1/4 cup chopped basil leaves olive oil cooking spray 1 lemon, thinly sliced Directions: 1. Place an oven rack in the lowest position in oven and preheat oven to 400 degrees F (200 degrees C). 2. Place salmon fillet with skin side down in the middle of a large piece of parchment paper; season with salt and black pepper. Cut 2 3-inch slits into the fish with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top. 3. Fold edges of parchment paper over the fish several times to seal into an airtight packet. Place sealed packet onto a baking sheet. 4. Bake fish on the bottom rack of oven until salmon flakes easily and meat is pink and opaque with an interior of slightly darker pink color, about 25 minutes. An instant-read meat thermometer inserted into the thickest part of the fillet should read at least 145 degrees F (65 degrees C). To serve, cut the parchment paper open and remove lemon slices before plating fish. ALL RIGHTS RESERVED © 2012 Allrecipes.com Parchment-Cooked Fish with Morels, Spring Garlic, and Thyme Made by Vickie Burke "Firm, white-fleshed halibut fillets cook with garlic scapes and fresh morel mushrooms in this gourmet dish. The fish and mushrooms are wrapped in parchment paper bundles to seal in all the flavor." Ingredients: 1 pound fresh morel mushrooms salt and ground black pepper to taste 4 (6 ounce) Pacific halibut fillets 1 1/2 teaspoons butter 1/2 cup chopped garlic scapes 5 sprigs fresh thyme, leaves stripped and chopped 1 tablespoon canola oil, or as needed 4 12x20-inch pieces of parchment paper Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place morel mushrooms in a dry skillet over medium heat and sprinkle with salt and black pepper. Cook, stirring often, until the mushrooms release their juice and the juice evaporates, about 5 minutes. 3. Sprinkle halibut fillets with salt and black pepper on both sides. 4. Heat butter in a large skillet over medium-low heat and cook the halibut fillets until golden brown on the outside, about 2 minutes per side. Remove fish from skillet and set aside. 5. Cook and stir garlic scapes in the same skillet used to cook fish until fragrant, about 1 minute. Remove pan from heat and stir morel mushrooms and thyme with the garlic scapes until combined. 6. Fold a piece of parchment paper in half crosswise. Use scissors to cut a very large valentine-like heart shape out of the folded paper, as large as possible. Repeat with remaining parchment to make 4 large heart shapes. 7. Open the heart shapes; brush right sides of the hearts with canola oil. 8. Place 1/4 morel mushroom mixture in the left (unoiled) half of each heart. Place a halibut fillet on the mushroom mixture. Sprinkle fish with salt and black pepper. 9. Fold the oiled right half of the heart over the fish. Fold about 1/4 inch of parchment paper over, starting at the rounded end, and work your way down to the point, folding as you go. Fold the edge over a second time to enclose fish and mushrooms in a bundle with a double-folded, sealed edge. 10. Leave about 1/4 inch of the bottom point unfolded. 11. Use a straw inserted into the open bottom to blow air into the bundle, making it puff up like a small balloon. Twist the bottom closed to enclose the air. 12. Place parchment bundles on 2 baking sheets; don't let the bundles touch each other. 13. Bake in the preheated oven until fish is no longer translucent in the center, about 15 minutes. 14. To serve, plate each portion and carefully cut open the parchment to reveal the fish, mushrooms, and juices. Bundle will release hot steam when opened.                        Greek Quinoa and Avocados                                       Made by Vickie Burke Ingredients 1/2  cup uncooked quinoa, rinsed and drained* 1  cup water 2  roma tomatoes, seeded and finely chopped 1/2  cup shredded fresh spinach 1/3  cup finely chopped red onion (1 small) 2  tablespoons lemon juice 2  tablespoons olive oil 1/2  teaspoon salt   Spinach leaves 2  ripe avocados, halved, seeded, peeled, and sliced** 1/3  cup crumbled feta cheese Directions 1. In a 1-1/2-quart saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. 2. Transfer quinoa to a medium bowl. Add tomato, spinach, and onion; stir to combine. In a small bowl, whisk together lemon juice, oil, and salt. Add to quinoa mixture; toss to coat. 3. Place spinach leaves on 4 salad plates. Arrange avocado slices on spinach leaves. Spoon quinoa mixture over avocado slices. Sprinkle with some of the feta. 4. *Note: Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds. 5. **Note: Brush avocado slices with additional lemon juice to prevent browning. Nutrition information Per serving: Calories 332, Total Fat 24 g, Saturated Fat 5 g, Cholesterol 11 mg, Sodium 457 mg, Carbohydrate 27 g, Fiber 8 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 37%, Calcium 11%, Iron 18%. Exchanges: Vegetable .5, Starch 1.5, Fat 4.5. Percent Daily Values are based on a 2,000 calorie diet Honey Whole Wheat Bread                                                    Made by  Ellen Welch Sponging your wheat flour will soften the bran, resulting in a much lighter loaf of bread. Kneading your dough longer will develop more gluten, also ensuring a lighter loaf and less stickiness in handling the dough. 2 1/3 c. room temperature water 1/3 c. vegetable oil 1/3 c. honey 5-6 1/2 c. whole wheat flour, divided 1 T. salt 1 T. Vital Wheat Gluten 2 T. active dry yeast In a large 4.5 mixing bowl, combine first 3 ingredients. Stir til honey is dissolved. Put 5 cups of whole wheat flour on TOP of wet ingredients. Do not stir. Sprinkle salt, gluten and yeast on top. Mix until no flour is visible. Lumps are o.k. Cover and let mixture sponge for 30 min. Add rest of wheat flour, 1/2 cup at a time until dough clings to hook and sides are almost clean. Touch dough lightly. It should feel wet, but not overly sticky. (A little tiny bit of dough stuck to your fingers is o.k.) Knead for 7-10 minutes. Oil top of dough and cover with plastic wrap. Let rise in warm draft free place for 20-30 min., till double in size. Turn dough out onto clean, lightly oiled surface and divide into 2-3 piles (2 for large loaves, 3 for medium loaves). Shape into mounds, cover with plastic wrap and let rest for 5-10 minutes. Shape dough for loaf pans. Cover with plastic wrap and allow to rise in warm draft free place for 20 minutes, or until dough reaches almost 1" above the pan. Bake at 350* for 30-35 minutes, covering the loaves loosely with aluminum foil during last 10 minutes of baking. Immediately turn out onto cooling rack. Lo-Fat Lo-Sodium Hibachi Soup Made by Neicy Frandsen Ingredients: 1/2 Stalk Celery, Chopped 1 small onion, chopped 2 carrots, chopped 2 Tbs ginger, chopped 3 garlic cloves, minced 1 C thinly sliced mushrooms 2 C lo-fat lo-Sodium Chicken broth ( or granules + h2o) 3C lo-fat lo-Sodium Beef broth ( or granules+ h20) 3 C water French Fried onions Place celery,onion,carrot, ginger, garlic and a few mushrooms in a pot.  Add broth and water.  Place over high heat, and bring to a rolling boil.  when it is boiling, cover, reduce heat to medium and cook for 45 min. Add the last of mushrooms and french fried onions just before serving. Lentil and Bulgur Pilaf with Green and Yellow Squash Made by Melanie Johnson The family gave this only 3 stars, but almost all had seconds.  Seemed like a winner to me. 4 C chicken broth (or 4 c water and 4 boullion cubes) 1 c bulger (or rice) 1 c lentils 1 onion 1 bay leaf 1 tsp salt 1/2 tsp allspice 1/4 tsp pepper 1 TBS lemon juice 1 TBS olive oil 1 zucchini, sliced 1 yellow squash, sliced 1 clove garlic, minced 1 tsp grated lemon zest 1 TBS parsley 1 TBS cilantro garnish of lemon wedges Combine broth, bulgar (or rice), lentils, onion, bay leaf, salt and allspice.  Bring to a boil.  Reduce to low and cover, and cook until liquid is absorbed and lentils are tender.  Meanwhile, in a skillet, saute the vegetables and garlic in the olive oil.   Stir in parsley and cilantro and lemon zest.  Season to taste.  Combine together.  Makes 8 cups for 6 servings.  From Eating Well magazine, March/April 1997, pg. 53.  Each serving:  250 calories, 13 grams protein, 3 grams fat, 43 grams carbs, 740 mg sodium, 3 mg cholesterol, 10 grams fiber. FRUIT SALAD Made by Maeve Lynch  INGREDIENTS: 4 Apples, diced but not peeled 4 Pears, diced but not peeled About 50 grapes cut in half 1 cup pecan halved  DIRECTIONS: Mix in bowl lemon juice on the pears/apples to keep them from turning brown.  Mix ½ tsp cinnamon in 1 6-8 ounce tub of vanilla yogurt  Pour yogurt mixture over fruit and mix until it covers evenly Healthy Brownies Nut Butter Squash Brownies Made by Vickie Burke Prevention Magazine 1 Cup nut butter (peanut, almond, cashew, pecan, etc) ½ cup honey ½ tsp baking soda 1 egg 3 Tbsp cocoa ½ cup cooked butternut squash 1 cup chopped walnuts or pecans Preheat oven to 350.  Mix ingredients well.  Pour into greased baking pan bake for 25-30 min.  These are the healthiest brownies you will ever eat! (You can freeze left over butternut squash in half cups for next time) Cowboy Cookie Mix Recipe Made by Renee Sorensen Ingredients 1-1/3 cups quick-cooking oats 1-1/3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup chopped Diamond of California® Pecans 1 cup (6 ounces) semisweet chocolate chips 1/2 cup packed brown sugar 1/2 cup sugar Additional Ingredients: 1/2 cup butter, melted 1 egg, lightly beaten 1 teaspoon vanilla extract Directions Pour oats into a wide-mouth 1-qt. glass container with a tight-fitting lid. Combine the flour, baking powder, baking soda and salt; place on top of oats. Layer with pecans, chocolate chips, brown sugar and sugar, packing each layer tightly (do not mix). Cover and store in a cool dry place for up to 6 months. Yield: 1 batch. To prepare cookies: Pour cookie mix into a large bowl; stir to combine ingredients. Beat in butter, egg and vanilla. Cover and refrigerate for 30 minutes. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 350° for 11-13 minutes or until set. Remove to wire racks to cool. Yield: about 3-1/2 dozen. Nutritional Facts 1 serving (2 each) equals 187 calories, 9 g fat (4 g saturated fat), 22 mg cholesterol, 157 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.