Peanut Butter Kiss Cookies (GF) (opt. SF)

I love this take on this traditional cookie because it's so easy (only 5 ingredients).  This is a flour-less recipe, which makes it gluten-free, and it's easily made sugar-free, too, if you like.  Because there isn't flour in this recipe, the texture is a little different than the usual peanut butter kiss cookie--they fall apart much easier.  But the taste more than makes up for the crumbs, believe me.

Plus, all the ingredients are pantry-friendly, so you can keep them on hand and make these cookies any time.

PEANUT BUTTER KISS COOKIES (no flour)

PREP TIME:  10-15 minutes
COOK TIME:  10-12 minutes

INGREDIENTS

• 1 c. peanut butter (regular; not reduced fat or peanut spreads)
• 1 c. sugar or Stevia (cup-for-cup)
• freeze-dried egg equivalent of one egg, rehydrated (original recipe:  1 egg)
• 1 tsp. vanilla extract
• 18-20 milk chocolate kisses, unwrapped (sugar-free also available)

DIRECTIONS

In a mixing bowl, cream the peanut butter and the sugar/Stevia.  Add the egg and vanilla, beating until well-mixed.  Roll into 1-inch balls.  Place 2 inches apart on ungreased baking sheets.  Bake at 350 degrees for 10-12 minutes.  The tops should be slightly cracked.  Remove from oven and press one chocolate kiss onto the top of each cookie.  Cool 5 minutes before removing to wire racks to cool completely.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Hooray!  This blog post was a featured favorite here:

Hot Chocolate Cookies (jar mix)

These cookies are SO good!  Here's the thing:  Hot chocolate is my favorite thing this time of year!  So hot chocolate cookies just hit the spot.  Stay tuned because--like the other mixes I've shared here since May--they make fantastic gifts for neighbors and friends.  

Ask me why I love gifting these jar mixes to neighbors and friends.  Go ahead.  

First, they're easy to assemble, and I can make these mixes weeks and weeks before actually giving them out.  It makes December less busy for me.  Second, people are often inundated with treats this time of year, so I love giving people an option to enjoy my treat in February or April if they prefer. 

And, of course, jar mixes are fantastic to make ahead of time for yourself!  Need to throw a quick meal together?  Pull out the jar of Taco Soup, Chicken Noodle Soup, Turkey & Stuffing, Vegetable Legume Soup, or Hearty Breakfast and whip it up in no time.  Or always have Peachy Oat Bread, Oatmeal Chocolate Pecan Cookies, or these Hot Chocolate Cookies on hand all the time, too.  

I personally love stirring a candy cane piece into my hot chocolate for some delicious mint hot chocolate, which is technically what this recipe is.  But if you don't, you can leave out the candy cane bits.

IMPORTANT NOTES ABOUT THIS JAR MIX:  

• Jar mixes should be used within about a year unless you seal them (like with a FoodSaver and the jar attachment) or use oxygen absorbers.  
• If you decide to gift this the way I have pictured, use a piece of fabric about 6"x6".
• Making these cookies requires oil and eggs in addition to the dry ingredients in the jar mix.  Oil is already pantry-friendly, but there are a few pantry-friend options for eggs, which you can find here. I made these cookies using the pantry-friendly (shelf-stable) dried egg powder, and they turned out great.

HOT CHOCOLATE COOKIES

PREP TIME (making the jar mix):  10 minutes
COOK TIME:  20-25 minutes

JAR MIX INGREDIENTS

In a wide-mouth quart jar, layer in order, tamping down to help the ingredients settle (as needed):

• 1  1/4 c. flour
• 1/4 c. cocoa
• 1 c. sugar
• 1 tsp. baking powder
• 1 tsp. baking soda

In a small baggie, combine:

• 2/3 c. chocolate chips
• 1/2 c. Mallow Bits (or if you want them in bulk to give away as jar mix gifts, try these) 
• 1/3 c. crushed candy canes or Andes Peppermint Crunch Baking Chips (optional)  NOTE: If you use candy canes, they'll stay crunchy after baking.  The Andes chips will melt like the chocolate chips and Mallow Bits.

Place the baggie in the jar on top of the baking ingredients.

Consult the directions below for more accurate directions.

COOKING DIRECTIONS

Attach to the jar using a sticker or tag:

Preheat oven to 350 degrees.  Remove baggie from the jar.  Mix jar contents with 2 eggs and 1/2 c. oil using an electric mixer.  When mixed thoroughly, stir in contents of baggie.  Using a 1-inch cookie scoop, scoop dough onto a cookie sheet.  Bake 7-9 minutes.  Let cool at least 5 minutes on the cookie sheet before removing to a wire cooling rack.  Cookies will be very soft.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Hooray!  This blog post was a featured favorite here:

Oatmeal Chocolate Pecan Cookies (jar mix)

I have loved this cookie recipe for what seems like forever.  The rice crispy cereal adds this great chewiness, and it's so delicious combined with the oats and the nuts.

Originally, this recipe did not have chocolate in it.  I know--I don't get it.  So the chocolate chips are my addition.  *curtsy*  You're welcome!

Fall is my favorite time of year to start thinking about Christmas, particularly what little gift I can give this year to neighbors and friends.  Jar mixes are some of my favorites!  If you missed the meals and breads I have already shared here, click the "jar mix" label in blue at the bottom of this post.  

Jar mixes are perfect to give away as gifts, but they are easy to make ahead for yourself, too.  Pull out a jar for a quick meal or a quick treat, or even in an emergency.  (Hello, snow days.)  Or for a sick friend!

I think giving cookie mixes instead of cookies as Christmas gifts is absolutely perfect.  You let someone know you're thinking of them, but if they've already got SO. MANY. TREATS., this is something they can whip together in February or March!  I love that idea.  Jar mixes are pretty great.

But, of course, if you're making these cookies for yourself you can skip the put-it-in-a-jar step!  😊

IMPORTANT NOTES ABOUT THIS JAR MIX:  

• Jar mixes should be used within about a year unless you seal them (like with a FoodSaver and the jar attachment) or use oxygen absorbers.  
• If you decide to gift this the way I have pictured, use a piece of fabric about 6"x6".
• Making these cookies requires softened butter, vanilla, and eggs in addition to the dry ingredients in the jar mix.  You can find pantry-friendly substitutions here. 

OATMEAL CHOCOLATE PECAN COOKIES

PREP TIME (making the jar mix):  10 minutes
COOK TIME:  15-20 minutes

JAR MIX INGREDIENTS

In a wide-mouth quart jar, layer in order, packing the ingredients in tightly:

• 1 c. flour
• 1/2 c. sugar
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 c. packed brown sugar
• 1/2 c. old-fashioned (not quick-cooking) oats
• 1/2 c. chocolate chips
• 3/4 c. rice crispy cereal
• 1/3 c. chopped pecans

COOKING DIRECTIONS

Attach to the jar using a sticker or tag:

Preheat oven to 350 degrees.  In a large mixing bowl, cream 1/2 c. softened butter until fluffy.  Add 1 egg and 1 tsp. vanilla.  Gradually add jar mix.  Drop by rounded spoonfuls 2 inches apart on baking sheets.  Bake 8-10 minutes until golden.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Hooray!  This post was a featured favorite here:

"Oatmeal Chocolate Pecan Cookies" was the featured post 12/23
Easy Pantry Recipes was the featured blog 1/24

 

Quick Cakes Recipes - makes a great gift!

Most of the recipes I post here are for meals, but you've probably noticed I sprinkle in a few sweet treats now and then, too.  I've got another idea that makes not only a yummy little individual dessert that's made in a minute or two in the microwave, but a great gift idea as well!  It's called:

Quick Cakes!

All the ingredients are pantry-friendly (shelf-stable), of course!

These make great little birthday, Mother's Day, Father's Day, graduation, and Christmas holiday gifts.  I gave these away at Christmastime (as you can see by the poinsettia bow), and they were a HUGE hit!

Plus, they make a fun option for individual cakes at a birthday party!  Just imagine everyone getting to mix up their own.

2023 NOTE:  I made these cute Quick Cakes recipe cards a few years ago with a company that has changed its platform and no longer facilitates this kind of flexible creativity.  So you can either just write the recipes I'll share here on a little index card for gifting, or order the new set I've made using my favorite digital scrapbooking program at this link for professional printing! 

My new set is on a thick, glossy 8.5x11 scrap page, 
so you'll just cut them apart like this.  Punch holes
in the corners, then put a clasp right through them all.

If you're going to gift them, gifting with a cake mix is perfect!

All right, now we're ready to have a look at these easy recipes!

First, the Helpful Hints:

• Use Betty Crocker cake mixes for best results.
• Stir batter for 1 minute until smooth.
• All recipes can be made in cereal-size bowls.  20-oz. plastic, paper, and foam bowls are great for easy clean-up.   They can also be made in large (microwaveable) mugs.
• Microwave cooking times can vary.  Adjust time 5-10 seconds if necessary.

M&M FROSTED CAKE

Mix together in a cereal-size bowl 1/2 c. white cake mix, 1/3 c. water, 1/2 tsp. powdered sugar.  Stir for 1 minute.  Microwave about 90 seconds.  Top with prepared chocolate or vanilla frosting and M&Ms.

CARAMEL TURTLE CAKE

Mix together in a cereal-size bowl 1/2 c. yellow cake mix, 1/3 c. water, 1/2 tsp. powdered sugar.  Stir for 1 minute.  Microwave about 90 seconds.  Top with chopped pecans, chocolate chips, and warmed caramel topping.

ROCKY ROAD CAKE

Mix together in a cereal-size bowl 1/2 c. chocolate cake mix and 1/3 c. water.  Stir for 1 minute.  Microwave about 90 seconds.  Top with marshmallows, chocolate chips, and chopped almonds.  Microwave an additional 10 seconds to soften the chocolate chips.

STRAWBERRY SHORTCAKE

Mix together in a cereal-size bowl 1/2 c. white or yellow cake mix, 1/3 c. water, 1/2 tsp. powdered sugar.  Stir for 1 minute.  Microwave about 95 seconds.  Top with strawberry jam (or fresh sliced strawberries).

GERMAN CHOCOLATE CAKE

Mix together in a cereal-size bowl 1/2 c. chocolate cake mix and 1/3 c. water.  Stir for 1 minute.  Microwave about 90 seconds.  Top with coconut, chocolate chips, and chopped pecans.  Microwave an additional 10 seconds to soften the chocolate chips.

MINT CHOCOLATE CHIP CAKE

Mix together in a cereal-size bowl 1/2 c. chocolate cake mix and 1/3 c. water.  Stir for 1 minute.  Microwave about 90 seconds.  Top with mint chocolate chips.

CARROT CAKE

Mix together in a cereal-size bowl 1/2 c. carrot cake mix and 1/3 c. water.  Stir for 1 minute.  Microwave about 90 seconds.  Cool slightly, then frost with prepared cream cheese frosting.

MOLTEN LAVA CAKE

Mix together in a cereal-size bowl 1/2 c. chocolate cake mix and 1/3 c. water.  Stir for 1 minute. Place 5 generous teaspoons of hot fudge topping on top.  Microwave about 90 seconds.  Increase cooking time if fudge topping is cold.

OREO COOKIE CAKE

Mix together in a cereal-size bowl 1/2 c. white cake mix and 1/3 c. water, and 1 crushed Oreo cookie.  Stir for 1 minute.  Microwave about 95 seconds.  Sprinkle with another crushed Oreo and prepared whipped topping (or prepared Dream Whip for pantry-friendly version).

LEMON CAKE

Mix together in a cereal-size bowl 1/2 c. lemon cake mix and 1/3 c. water.  Stir for 1 minute.  Microwave about 90 seconds.  Dust warm cake with powdered sugar.

These little recipes are great for parties, too, where everyone makes their own individual cakes.  

And I love having them on hand just in case anyone I know needs a little treat.  :) 

Pin this image to Pinterest to save and share!

Hooray!  This blog post was a featured favorite here:

 

Cherry Cordial Cookies

These cookies!  Ah!  I'm in love with this combination of chocolate and cherries.  I also love how simple they are to make while still being elegant enough to give away at Christmastime. 

Add in some pantry-friendly twists and you've got the perfect recipe.

When I think of cherry cordials, I think of a maraschino flavor.  This cherry flavor is different--the cherry here comes from cherry preserves and dried cherries.  So delicious!

See the dried cherries in the cookie itself?  That decadence in the middle is cherry preserves mixed with melted chocolate chips.   By the way, you'll have a little bit of it left over.  I suggest putting it over ice cream, but I'm not saying you can't just eat it with a spoon.

CHERRY CORDIAL COOKIES

PREP TIME:  15-20 minutes
COOK TIME:  10-12 minutes

INGREDIENTS

• 1 package (17.5 oz.) sugar cookie mix
• 3/4 c. chopped dried cherries (about 4 oz.)
• 1/2 c. butter flavor shortening (original recipe:  1/2 c. softened butter)
• equivalent of 1 powdered or freeze-dried egg, rehydrated (original recipe:  1 egg)
• 3/4 c. cherry preserves (about 8-9 oz.)
• 1  1/2 c. chocolate chips

DIRECTIONS

Combine in a large mixer bowl the cookie mix, cherries, butter flavor shortening, and egg.  Beat until well-mixed.  Shape into 1-inch balls.  Place 2 inches apart on ungreased baking sheets.  Bake at 350 degrees for 10-12 minutes.  While baking, make the cherry chocolate centers by microwaving the preserves in a medium bowl for 1 minute, then stirring the chocolate chips in until melted.  Remove the cookies from the oven when ready, then make an indentation in the center of each warm cookie using the back of a tablespoon.  Fill the indentations with the chocolate-cherry mixture.  Cool completely.  Makes about 2 dozen.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Hooray!  This post was a featured favorite here:

Grandma's Lemon Cake Cookies

This was my grandmother's recipe, and it's now my youngest son's favorite cookie.  If you love lemon, you have to try these cookies!

With so few ingredients, they are quick and easy to make.  I mean about-20-minutes "easy."

I only had to make one swap to make this recipe pantry-friendly, too.  And, in my opinion, it makes these cookies just that much easier to make.

GRANDMA'S LEMON CAKE COOKIES

PREP TIME:  about 15 minutes
COOK TIME:  6-7 minutes

INGREDIENTS

• 1 box lemon cake mix
• 1/3 c. oil
• 1 Tbsp. lemon juice
• equivalent of 2 freeze-dried eggs, reconstituted (The original recipe calls for 2 eggs.  There are other options for egg substitutions besides freeze-dried if you want to try them.  Find them here.)
• powdered sugar, optional

DIRECTIONS

Place the eggs, oil, and lemon juice in a large mixer bowl.  Mix in the cake mix on low speed until it is blended and sticky.  Place the dough in 1-inch balls on cookie sheets about 1 inch apart.  Bake at 375 degrees for 6-7 minutes.  Do not overbake!  Dust with powdered sugar, if desired.  

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Hooray!  This recipe was a featured favorite at:

Chocolate-Peanut Butter No-Bake Cookies

These classic no-bake cookies are entirely pantry-friendly!  All the ingredients are things you can have on hand in your pantry.  Since they're mostly oats, this is a fairly hearty treat, too.

CHOCOLATE-PEANUT BUTTER NO-BAKE COOKIES

PREP TIME:  15 minutes
CHILL TIME:  2 hours

INGREDIENTS

• 1/2 c. butter-flavor Crisco  (original recipe:  margarine)
• 1/3 c. unsweetened cocoa
• 14 oz. can sweetened condensed milk
• 1/2 c. peanut butter
• 1 c. peanuts (optional)
• 2  1/2 c. quick oats

DIRECTIONS

In a saucepan over medium-high heat, melt the butter-flavor Crisco.  Whisk in cocoa, then bring to a boil.  Remove from heat.  Whisk in the sweetened condensed milk.  Whisk in the peanut butter.  Stir in the peanuts and oats.  Drop by tablespoons onto waxed paper.  Chill 2 hours.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Protein Peanut Butter Treats with Chocolate Chips (GF)

You'll never guess the main ingredient in these treats.  Go ahead, guess.

These protein-filled treats are a little like a cookie, but the consistency is quite different--almost more like cookie dough than a baked cookie!

There's no refined sugar and no flour in these treats, and all the ingredients are pantry-friendly, of course!

Still guessing what the main ingredient could be?  Look at this picture, then keep guessing.

PROTEIN PEANUT BUTTER TREATS WITH CHOCOLATE CHIPS

PREP TIME:  15 minutes
COOK TIME:  10 minutes

INGREDIENTS

• 1 15-oz. can garbanzo beans (also called chickpeas), rinsed, drained, and dried for about an hour
• 2 tsp. vanilla
• 2/3 c. peanut butter, scant (meaning not all the way full)
• dash salt
• 1/4 c. honey (or agave)
• 1 tsp. baking powder
• 1/2 c. chocolate chips

DIRECTIONS

Preheat oven to 350 degrees.  In a food processor, combine all the ingredients except the chocolate chips.  Process until very smooth, scraping down the sides as needed.  Add chocolate chips and pulse once or twice.  The mixture will be very thick and sticky.  Using a cookie scoop, place 1" balls of dough on a cookie sheet lined with parchment paper.  Bake for 10 minutes.  Immediately after removing from the oven, flatten the balls with a fork.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Chocolate Peanut Butter Fudge (2 Ingredients!)

Two ingredients!  Just the thing in a pinch, and rich and velvety, too.

I supposed this probably isn't technically fudge, but who cares!?  Because chocolate + peanut butter = yes, please.

CHOCOLATE PEANUT BUTTER FUDGE

PREP TIME:  3-5 minutes
CHILL TIME:  10-20 minutes

INGREDIENTS

• 1 c. chocolate chips
• 1/2 c. creamy peanut butter

DIRECTIONS

Prepare an 8x8 pan lined with wax paper.  Put the chocolate chips in a microwave-safe bowl.  Microwave 1 minute.  Stir.  Microwave 30 seconds more.  Stir in peanut butter until smooth.  Pour mixture into the wax paper-lined pan.  Freeze for 10-20 minutes or until firm enough to cut.  Cut into squares.  Store leftovers in the fridge.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Karen's Chocolate Cherry Bars

I should let you know right up front:  these are to die for.  I got this recipe from a friend about 10 years ago, and every single time I make it for guests, I have a request for the recipe.  The chocolate-cherry combination will always be one of my favorites, but the hint of almond flavoring just does me in.

I decided to give myself a challenge:
Q.  Can this decadent dessert be made using pantry-friendly substitutions and still qualify as "to die for"? 
A.  Absolutely!

For this challenge, I tried powdered egg (which I've tried in baking before and loved) for the cake bars, and powdered butter and milk for the topping.  You could try other substitutions, too, depending on what you have.  I'll let you know what I used, what the original recipe calls for, and some other pantry-friendly substitution possibilities, too.

KAREN'S CHOCOLATE CHERRY BARS

PREP TIME:  15-20 minutes
COOK TIME:  20-25 minutes

INGREDIENTS

• 1 box devils food cake mix*
• 21-oz. can cherry pie filling
• 1 tsp. almond extract
• equivalent of 2 beaten eggs, reconstituted with water** (original recipe:  2 beaten eggs)
• 1 c. sugar
• 1/3 c. evaporated milk or reconstituted powdered milk*** (original recipe:  1/3 c. milk)
• 5 Tbsp. powdered butter, reconstituted**** (original recipe:  5 Tbsp. butter)
• 11.5-oz. package chocolate chips

DIRECTIONS

In a large mixing bowl, combine the cake mix, pie filling, extract, and eggs.  Stir until well-blended.  Spread in a greased 10x15 jelly roll pan and bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.  While the bars are baking, make the chocolate topping by combining sugar, milk, and butter in a medium saucepan over high heat, stirring constantly.  Bring to a boil.  Boil one minute, stirring constantly.  Remove from heat and stir in chocolate chips until smooth.  When done, remove the bars from the oven.  Pour the topping over.  Enjoy warm or cooled.

* If you don't have a box cake mix, you can use:  2 c. flour, 2 c. sugar, 1/2 c. unsweetened cocoa, 1 1/2 tsp. baking soda
** I've had a lot of success using dried eggs in baking.  I get mine here, but you can also get them here.  Just follow the directions on the can to reconstitute.
*** I used Nido powdered milk, mixed with water as directed on the can.  You can see Nido here, but I just buy it in the Mexican section of my local grocery store.
**** I was really happy with the powdered butter!  I just followed the directions for mixing with water (and a little oil, optional) on the package.  You could use butter flavor Crisco if you prefer.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Jam Flower Biscuits

No, "flowers" isn't one of the ingredients.  These yummies just look a little like flowers, that's all.

This cute little recipe can be served as a light dessert or as a breakfast food since it's a little like a muffin.  But not quite.  (The biscuit isn't nearly as sweet.)

I tend to differentiate the dessert version by drizzling it with a little chocolate. *a-hem*

This recipe only required a couple of adjustments to become a pantry-friendly recipe--a recipe you can make with ingredients from your pantry.  I'll share the original ingredients, too.

JAM FLOWER BISCUITS

PREP TIME:  10-15 minutes
COOK TIME:  20-25 minutes

INGREDIENTS

• 1 1/2 c. flour
• 1/2 c. butter flavor shortening (original recipe:  softened butter)
• 1/4 c. powdered sugar
• 1/2 tsp. baking powder
• 1-2 Tbsp. powdered milk, mixed according to package directions (original recipe:  milk)
• 6-9 Tbsp. jam or all-fruit spread
• 1/4 c. chocolate chips, melted* (optional)

DIRECTIONS

Heat oven to 375 degrees.  In a medium bowl, mix flour, shortening (or butter), powdered sugar, and baking powder.  When well-mixed, add enough milk until dough forms.  (Add more milk 1 tsp. at a time if dough is too dry.)  Divide the dough into 6 equal parts.  Roll each one into a ball.  Flatten the balls slightly, then press a deep indentation into the middle using the back of a soup spoon.  Fill each indentation with about 1 - 1 1/2 Tbsp. jam.  Bake until the edges begin to brown, about 20-25 minutes.

* Melt chocolate in a glass bowl in the microwave for 30 seconds at a time, stirring after each 30 seconds.  Be careful not to overheat as chocolate will seize (making it unusable).

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Pantry-Cooked Apple Crisp

You wouldn't believe that all the ingredients for this delicious apple crisp come straight out of the pantry.  And like most other pantry recipes, there's not a lot of prep work involved like chopping.

Win-win.

And in case you missed it, this apple crisp is *delicious*!  No one would ever guess that you hadn't peeled and sliced all those apples yourself.

PANTRY-COOKED APPLE CRISP

PREP TIME:  10-15 minutes
COOK TIME:  40-50 minutes

INGREDIENTS

• 2 c. water
• 4 c. dried apple slices* (available here and also here)
• 1/2 c. whole wheat flour
• 1 c. rolled oats
• 3/4 c. packed brown sugar
• 1 tsp. cinnamon
• 1/2 c. butter flavor shortening
• 1/2 c. chopped nuts, optional

DIRECTIONS

Preheat oven to 375 degrees.  Put apple slices in an 8x8 baking dish.  Bring water to a rapid boil in a pot, then pour over the apples, stirring a little to make sure all the apples get watered.  Let apples stand in water while mixing the topping.  For the topping, combine shortening and wheat flour with a fork (or pastry cutter) until crumbly, then stir in the remaining ingredients.  Sprinkle the topping evenly over the apples.  Tap the baking dish to settle the crumbs.  Bake 40-50 minutes or until golden.  

* These can actually be eaten plain as a snack, too!  If kept in a cool, dry place, these can last in your pantry for up to 30 years!

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.