Sugar-Free Breakfast Cookies

3 mashed ripe bananas

1/3 cup applesauce

1/4 cup vanilla rice or almond milk

1 teaspoon cinnamon

2 cups rolled oats

1/2 cup raisins or dried cranberries

1 teaspoon vanilla extract

Mix all ingredients together in a large bowl.

Drop onto greased baking sheet and flatten slightly. Bake at 350 for 15-20 minutes or until lightly browned and set.

Remove and cool on wire rack.

Store in fridge.

These cookies don’t store well and should be eaten within 1-2 days.

They are really good for breakfast with a bowl of plain or vanilla yogurt!

Salted Caramel Ice Cream

I loved salted caramels, so this ice cream was pretty yummy! With some mini caramel cups stirred in, it was perfect!

1 1/2 cups whole milk

3/4 cup brown sugar

1 1/2 cups heavy cream

1 teaspoon vanilla

1 teaspoon kosher salt (or to taste)

Dissolve brown sugar in whole milk with whisk. Stir in vanilla, salt and cream.

Pour into ice cream maker and prepare as directions instruct.

Fold in mini caramel cups, if desired.

Coconut Butter Mochi

For my group supper at Bible Camp this year, I did a Hawaiian theme. Since I wanted to be somewhat authentic and have two gluten free friends, this recipe was just the thing!

Much denser and richer than a cake, this dessert is pretty rich but super delicious! Be sure to cut the squares on the smaller side… Store it in the fridge to keep longer.

1 pound mochiko (rice flour)

2 1/2 cups sugar

1 teaspoon baking powder

1/2 cup melted butter

1 can coconut milk plus enough whole milk to equal 3 cups total

5 eggs

1 teaspoon vanilla extract

1 cup sweetened, flaked coconut

Preheat oven to 350.

Mix dry ingredients (minus coconut) in large bowl. Beat together milks, eggs and vanilla. Pour liquid ingredients into the dry ingredients. Mix in melted butter and coconut.

Pour into greased glass 9x13 baking dish.

Bake for 50 minutes – 1 hour. The top and edges will be light golden brown.

Cool on baking rack and cut into squares when completely cooled.

Store it in the fridge to keep longer.

Omelet in a Bag

Second only to my boil in bag cooking, this is the best camping recipe ever! It turned out so well, that I even made them at home after our trip to Yellowstone! You can make these for 1 to 20, all you need is more eggs and a bigger pot!

Beat desired number of eggs with a splash of milk. I make our omelets with 3-4 eggs each, but you can make them smaller.

Divide the egg mixture evenly into heavy duty freezer bags. I use pint-sized Ziploc brand freezer bags. Don’t use cheap bags, they’ll melt!  At this point you can freeze the eggs in the bags for camping. Just throw them into the cooler frozen and use them after they’ve thawed.

Prepare your favorite omelet fillings. I sautéed onions, mushrooms and peppers. Then threw in crumbled bacon and grated cheese.  For camping, I froze all my fillings in a bag that were thawed when I was ready to use them.

Add your fillings into your egg bags. Squeeze out as much of the air as you can from the bags before sealing. Gently squeeze bags to mix up your fillings into the egg mixture.

Place bags into a large pot of boiling water.

Return water to a boil. Reduce heat to a simmer. Cover and simmer for 10-15 minutes or until eggs are no longer runny. They may not take as long if you use fewer than 3 eggs per bag. You can check them and return them to the pot if they aren’t done yet.

They will probably float to the surface, but don’t worry they’ll still cook.

You can eat them from the bag…

Our omelet in Yellowstone

Or remove it onto a plate…

Our omelet at home