Spinach and Artichoke Breakfast Bake

This would be great to serve for Christmas Breakfast.

Vegetable Mixture

Brush the Baking Dish with Vegetable Oil.
Add Croutons.

Spread Vegetables evenly over the Breadcrumbs.
Sprinkle evenly with Parmesan Cheese.

Mix the Wet Ingredients and Spices.

Pour Liquid Mixture over the Vegetables and Parmesan Cheese.

Sprinkle again with additional Parmesan Cheese.
Cover with Foil and refrigerate at least 3 hours, or overnight.

Spinach and Artichoke Breakfast Bake.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Pan sprayed with a Vegetable Cooking Spray.
Foil to cover the Pan.

2 tsp Vegetable Oil
1 Red Bell Pepper, diced
1 medium Onion, diced
3 cloves of Garlic, minced
1 1/2 C chopped Artichoke Hearts. (1- 14oz. can)
1 Box of frozen Spinach, thawed, squeezed dry and drained.
8 C Croutons ( flavored if you like)
2 C shredded Swiss Cheese
6 Eggs, beaten
2 1/2 C Whole Milk
1/2 tsp Adobo Seasoning or Garlic Powder
1/2 tsp Red Chile Pepper Flakes
1 tsp Salt
1/4 tsp Black Pepper
1 C grated Parmesan Cheese, divided.

In a Skillet on Medium High Heat:
Oil, until Hot.

Add:
Bell Pepper
Onion
Garlic
Cook 5 minutes, until tender.

Add:
Artichokes
Spinach
Blend well and set aside.

Pour croutons into the dish
Spread Vegetables evenly over Croutons.
Sprinkle evenly with 1/2 C Parmesan Cheese.

In a Medium Mixing Bowl:
Eggs
Milk
Adobo Seasoning
Red Chile Pepper Flakes
Salt
Pepper
Swiss Cheese
Whisk well
Pour evenly into the Dish
Sprinkle evenly with remaining 1/2 C Parmesan Cheese.

Cover with Foil
Refrigerate for 3 Hours

Bake Covered for 30 Minutes
Uncover and Bake an Additional 25-30 minutes.
Serve Warm

Enjoy!
Peace in the Kitchen!

Tex - Mex Baked Eggplant

Eggplant, Vegetarian and Texan..... here's my recipe for Tex - Mex Eggplant.

I was just asked by a fellow foodie if I had a recipe for Eggplant that doesn't have a Marinara Sauce.
Although I love most Vegetarian Eggplant Recipes, I like this version as an alternative  to an Eggplant Parmesan or Eggplant Rollatini, two of my favorites.

I grow Parsley and Mint in my garden and always have it on hand.
Typically I would make this with Cilantro instead of Mint but it's a flavor that is not familiar to everyone and I don't always have it in my garden.


1/3 C vegetable oil
3 - 4 eggplants, thinly sliced
3 cloves of garlic, thinly sliced
1/2 tsp red chile pepper flakes
1 tsp salt
pepper to taste
1/4 C chopped fresh parsley
1/4 C chopped fresh mint (or Cilantro)
juice and zest of 1 lime


Heat oil in a cast iron skillet on medium heat.
Cook eggplant in oil for 2-3 minutes on each side, in batches, just until browned
Place eggplant in a 9"X13" baking dish
Sprinkle with garlic and chile pepper flakes
Season to taste with salt and pepper

Bake at 350 degrees for 25 - 30 minutes

In a small bowl:
parsley
mint
lime juice and zest
Combine well

Serve eggplant topped with the lime and herbs

Thanks to my friend and cookbook author, Ellise Pierce ( Cowgirl Chef, Texas Cooking with a French Accent) my recipe for Tex - Mex Eggplant is part of her story about Eggplant in the Dallas Morning News today, 1/8/2014. I highly recommend her book. I took a class from her at Central Market in Southlake and she is so much fun to be around! We have a kindred spirit about France and Texas and the cuisine from both places. Thank you Ellise for including me in the article.

Enjoy!
Peace in the Kitchen!

Dallas Morning News / Central Market Holiday Cookie Contest

Yesterday was the 18th annual contest. I've only been involved for 6 years. I've had the pleasure of being accepted as a finalist 3 years. I felt honored to have  2 recipes accepted in the competition this year. It's difficult to get 1 recipe in the finals.
The contest involves hundreds of entries. Here are some of the guidelines: You can enter a total of 3 recipes, each one has to be in a different category. There's a nominal entry fee and all of the money raised goes to charity.
Here are the categories:

Easy
Family
Decorated
Bar
Decadent
Cookie Man

Each contestant brings 1 dozen cookies for the judges and a minimum of 1 dozen for sharing. The Cookie Man contestants bring 7 cookies.  We are asked to bring 50 copies of our recipe.There is one finalist chosen in the Cookie Man Category and the cookies entered are amazing.
The Cookie Man Cookie is photographed and featured on the cover of the Taste Section of The Dallas Morning News when the story is published in the paper in December. All of the top three winners in each categories have there recipes and stories published in the paper.

The cookies for sharing are placed on tables in a conference room away from the judges. They are organized by category on the tables.
During the judging the staff from the Dallas Morning News and Central Market entertain the contestants. There are sponsors at the event that give away prizes and there's a drawing with many door prizes.
At check in, each contestant receives a bag of goodies.

After the winning recipes are announced we all rush to the table with our empty containers and a free for all begins as we have the opportunity to get as many cookies as we can. It's truly a friendly frenzy and we all walk away with a ton of cookies!

I photographed the event and you can get an idea of how competitive the contest is when you see the amazing cookies entered.
I was interviewed by the newspaper and when I was asked if I felt that the competition was tough, I told them that the competition is very friendly, everyone involved is so nice that it's not about the win, it's about the fun that we all have and the stories and recipes that we share.

I did win a door prize and I seem to be lucky enough to have won a door prize every year I've been in the contest.
I'll begin working on new recipes for next year and look forward to , hopefully, getting in again next year.

Here are photographs of the event:

These adorable Armadillos were a winner in the Decorated Category.

The contest is covered by the Dallas Morning News.

The tables are emptied when we all take cookies at the end
of the contest.

Another photo of the table after we all fill our containers.

These are my Maple Maple Pecan cookies in the Decadent Category.

This was in the Cookie Man category.

These are my Peppernuts in the Family Category.

This was the winner of the Cookie Man category.

This is what the tables look like after the frenzy of
all of us filling our containers with cookies.

These are filled with Jalapeno Jelly

This is the photograph from the Dallas Morning News on December 11th.
This is when they publish all of the winning recipes.
It's the first time they have published a picture of this part of the event
when we all get to take samples of everyone's cookies.
You may think that's Santa in the picture, but I can guarantee you, it's not!
That's the Hippy in the Kitchen!
I was looking at this post the morning of the 19 Annual contest. November 6, 2014.
I have 2 recipes accepted in this year's contest: Texas Brittle Bars
and Tex - Mex Sugar and Spice.
There's also another major difference to point out as I head out the door
to the contest in 2014, The Hippy in the Kitchen is 70 pounds lighter.
What an amazing year it's been.
I started my quest in March and it took 5 months and a lot of
hard work and discipline to accomplish it.
I won't be eating quite as many cookies this year but Anne and I look forward to
the event today.

Christmas Peppernuts

This is the other one of my recipes that was accepted in the Dallas Morning News / Central Market's Annual Holiday Cookie Baking Contest this year. (2013).  Tomorrow is the judging. I'll have pictures and stories from the competition.

Peppernuts with their unique flavor are a Mennonite family tradition dating back more than two centuries. Original recipes were copied as Mennonite families moved about Europe. The idea came from the fact that they couldn't afford nuts during the holidays. These tiny nut like shapes were baked to represent a Peanut. Some were baked in larger sizes representing walnuts.

This is my mother- in- law's family recipe. My wife was raised on a Mennonite Farm in Kansas and Peppernuts were made every year at Christmas. We have them at our house every Christmas and our daughter has continued the tradition and makes them for her family. We can't remember a Christmas in our family without Peppernuts.

1C granulated sugar
1/2 C molasses
1/2 C corn syrup
1 C shortening
1/4 tsp salt
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1 tsp ground clove
1/4 tsp Anise Oil or 1 tsp crushed Anise Seeds
2 eggs
2 tsp baking powder
1 tsp baking soda
6 C flour

Mix all ingredients well and refrigerate the dough overnight.

On a floured surface: Roll the dough into long thin logs and cut them into small pieces. ( The roll should be the diameter of a pencil and the pieces 1/2") This can be done in several rolls.

I purchased a Peppernut Dough extruder at the Market, in town where my wife grew up, in Kansas. It was created especially to make Peppernuts.

Place the small Peppernuts on a parchment paper lined cookie sheet pan and bake at 350 degrees for 8 minutes.

Traditionally a handful of Peppernuts are placed in bags tied with a ribbon and given out to friends during the holidays.

Enjoy!
Peace in the Kitchen!

Creamed Grits Casserole

This is the third Grits recipes I've posted on the blog.
 This is my choice for a Grits Best of the Best Recipe.

Creamed Grits Casserole:

1 1/4 C uncooked regular Grits
2 C Broth ( Chicken, Vegetarian Chicken or Vegetarian)
2 C Whole Milk
1 tsp Salt
1/4 tsp Cayenne Pepper
1/2 C (1 stick)  Butter, cubed
1 (10oz.) piece of Sharp Cheddar Cheese, shredded
1 (4oz.) piece of Smoked Gouda Cheese, shredded
2 eggs, beaten

In a saucepan:
Grits
Broth
Milk
Salt
Cayenne Pepper
Bring to a boil on medium high heat.
Reduce heat to low and simmer, stirring constantly 4 - 5 minutes
Until thickened
Stir in butter and cheeses until melted

Stir about 1/4 of the grits into the beaten eggs then add the mixture back int the grits pan.
Pour into a buttered 3 quart casserole dish.

Bake at 350 degrees for about 40 minutes or until golden brown on top and bubbling around the edges.

Let stand at least 5 minutes before serving.

Enjoy!
Peace in the Kitchen!

Dallas Morning News Taste Section 10/30/2013

I was excited to see the cover story today, Take a Shortcut to Mexico, and then I read the recipes and nothing looked interesting to me. That's unusual for a Texas cook. We love Mexican cuisine and our own creations of Tex-Mex cuisine. However, I was hoping to find something to post. I finally found something that intrigued me,  not Mexican but it sounds like something I would make. I created an original recipe for a Cranberry Rice Stuffing that I serve as a side dish at Thanksgiving ( Wild Rice and Orange Herb Stuffing). It's on the blog. This is similar but a bit different.

Cranberry Rice Stuffing

1/4 C uncooked wild rice
1/2 C uncooked long grain white rice
1/2 C dried cranberries
2 ribs of celery, chopped
2 green onions, finely sliced
1 red bell pepper, diced
1 C toasted, chopped pecans
2 TBS olive oil
2 TBS apple cider vinegar
1 tsp grated orange or lemon zest
1/4 C cranberry juice
1 tsp honey
black pepper

Cook rices separately according to package directions.
Toss together and spread out on a cookie sheet pan to cool to room temperature.
Transfer to a bowl and add cranberries, celery, onion, bell pepper and pecans.

Make a dressing by combining oil, vinegar, zest, cranberry juice and sugar.
Pour over rice and toss well.
Cover and refrigerate at least an hour for flavors to blend.
Taste for seasoning and add salt and pepper as desired.

Enjoy!
Peace in the Kitchen!

Cran - Apple Salsa

1 - 12oz. package of fresh cranberries or frozen  (thawed).
3 medium apples, peel, core, wedge
1 medium red pepper, cut into pieces
1 small onion, chopped
1/2 C sugar
1/3 C unsweetened apple juice
3 TBS fresh cilantro, chopped
2 TBS chopped fresh jalapeno
1 tsp lime zest

In a food processor:
cranberries
apples
red pepper
onion
process in batches until coarsely pureed

Transfer to a serving bowl, stir in:
sugar
apple juice
cilantro
jalapeno
lime zest
Refrigerate

Serve with Tortilla Chips.

Enjoy!
Peace in the Kitchen!

Creamy Macaroni and Cheese

I can't believe I'm posting another Macaroni and Cheese recipe.
I have so many favorite recipes for Mac and Cheese. Some are Simple, some are Gourmet and some are very Traditional. There's a Crock Pot version, a Tex - Mex version and more! I like this one because it's incredibly creamy and it doesn't have a bread crumb topping.  It's my version of Homemade Kid Friendly. There are times when I just want a basic creamy baked Macaroni and Cheese. This is it!
I make it in a Cast Iron Soup Pot.
I'm making it this weekend for a Block Party and I'll post photographs.

Creamy Macaroni and Cheese:

4 C dried Elbow Macaroni
2 C shredded Sharp Cheddar Cheese (8oz) package
8 oz. Velveeta Cheese, cubed.
4 TBS cold butter, cubed.
1 (12oz.) can of evaporated milk.
2 Large Eggs, beaten.
1 (10 3/4 oz.) can of Cheese Soup.
1/4 tsp black pepper.

Cook macaroni according to package directions, drain.
Transfer to a large bowl
Add:
1 1/2 C Cheddar Cheese
Add:
Velveeta Cheese.
Add:
Butter.
Stir to combine well.
Set aside.

In a separate bowl:
eggs
milk
soup
pepper
Whisk until smooth
Add to Macaroni

Pour into a 3 quart casserole
Cover and bake at 325 degrees for 25 minutes.

Uncover, stir
Sprinkle with 1/2 C shredded Cheddar.

Bake uncovered for an additional 15 - 20 minutes.

Enjoy!
Peace in the Kitchen!

Kool - Aid Pie

I had previously posted a recipe for Kool Aid Pickles and I thought that was bizarre. I made them and I loved them. I've learned not to be critical when I see a recipe that I'm not familiar with. There was such a great story that went with the Kool Aid Pickle recipe that I embraced the concept.
There isn't a story behind this recipe, just another All American Iconic recipe.
This recipe comes from Allrecipes.com

1 (0.13oz) package of any fruit flavored unsweetened Kool Aid drink mix.
1 (14oz.) can of sweetened condensed milk.
1 (8oz.) container of frozen whipped topping, thawed.
1 - 9" prepared graham cracker crust.

Whisk Kool Aid and milk until thick and smooth.
Gently fold in whipped topping until light and fluffy.
Spread into the crust
Refrigerate for at least 1 hour.

Enjoy!
Peace in the Kitchen!

Vegetarian Christmas Mincemeat filled Cookies

This is an original recipe. I wanted to create a mincemeat filled Cookie for Christmas.
I shop at a British Shop in our town and I discovered Vegetarian Mincemeat.
For Non - Vegetarians, you can certainly use traditional mincemeat for the filling.
At the end of this recipe is my Hippy recipe for homemade Vegetarian Mincemeat.

Dough:
2 C sugar
1 C butter
1 tsp salt
2 eggs
6 C flour
1 C whole milk
4 tsp baking powder
2 tsp baking soda
2 tsp vanilla

Filling:
1 (14oz) jar of Norfolk Manor English Traditional Mincemeat, Suitable for Vegetarians.

Dough Preparation:
In a stand mixer with a paddle attachment:
Cream  sugar and butter  on low until light and fluffy
Add:
salt
eggs
flour
milk
Mix until well combined
Add:
baking powder
baking soda
vanilla
Combine well
Transfer to a bowl, cover tightly with plastic wrap and refrigerate for 30 minutes - 1 hour)

Preheat the oven to 400 degrees.
Line 3 baking sheet pans with parchment paper.
Roll out 1/3 of the dough at a time on a floured surface to 1/8" thick.
Use quite a bit of flour, the dough will be soft and sticky.

Use a 2 3/4" round cookie cutter
Place rounds on the sheet pan and spoon 1- 2 tsp of filling on the center of the circle.
Top with another circle of dough
Do not seal them, this will happen when they bake.
Prepare all of the circles for 1 sheet pan then repeat for the other 2.

Bake for 15 minutes
Allow to cool on the pan for 10 minutes.
Transfer cookies to a wire rack and cool completely.

Store in an airtight container up to 5 days at room temperature.


If you don't have access to Vegetarian Mincemeat, here's Homemade Hippy Vegetarian Mincemeat.

1/2 stick (4TBS) butter
2/3 C brown sugar
1 C unsweetened apple juice
2 large apples, your choice, I use Jonagold, peeled, cored and grated.
1/2 C dark raisins
1/2 C golden raisins
1.2 C dried cranberries
1/2 C dried currents
1/2 C dried figs, chopped
3/4 C candied mixed  fruit peel
1/2 C candied cherries
zest of 1 orange
zest of 1 lemon
1/2 C chopped walnuts
1/3 C the best dark rum you can afford
1/3 C Cognac + additional
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt

Melt butter in a large stockpot.
Add brown sugar and apple juice, stir until the sugar is dissolved.
Remove from heat.
Add all remaining ingredients and combine well. Return to heat.
Bring to a boil over medium high heat, stirring often.
Reduce heat to low and simmer for 30 minutes, stirring often.

Remove from heat.
Add 4 additional TBS of cognac, stir well
Cool completely.
Transfer to a covered container and refrigerate 24 hours.
 If you're planning to refrigerate it longer than a month, every week add 4 additional TBS of cognac.

Use the Mincemeat in your favorite recipe for tarts, pies, or cookies.

A Vintage Recipe from Aunt Faye's collection!

Enjoy!
Peace in the Kitchen!

Crock Pot Cranberry Punch

The Holidays will be here sooner that you think.
Here's a perfect Hot Punch

2 - 16oz. cans of jellied cranberry sauce
2 quarts water
2 C frozen orange juice concentrate
1 quart pineapple juice
1/2 stick of butter
3/4 C firmly packed brown sugar
1/2 tsp cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
1/4 nutmeg
1/4 tsp salt

Mix all ingredients together in a slow cooker
Heat covered on high until boiling
reduce heat to low and simmer covered for 4 hours.
Serve hot ladled into holiday mugs.

Enjoy!
Peace in the Kitchen!

Harvest Fruit Stuffing

This is a Vegetarian Stuffing that's a great side dish for Thanksgiving.

1 3/4 C vegetarian Chicken Broth or Vegetable Broth, of course, non vegetarians can use Chicken Broth.
1/4 C Apple Juice
1 C chopped mixed Dried Fruit
1 Stalk of Celery, chopped
1 small onion, diced
5 - 6 C Pepperidge Farm Herb Seasoned Stuffing Mix

In a saucepan, on medium heat:
Broth
Juice
Fruit
Celery
Onion
Bring to a boil
Reduce heat to low
Cover and simmer 5 minutes

Remove from heat
Add stuffing
and stir gently to mix well
Spoon into a buttered 1 1/2 quart casserole
Bake at 350 for 20 minutes

Enjoy!
Peace in the Kitchen!

Polly Harlan's Fall Spiced Dump Cake

There are so many pumpkin recipes available this time of year and I've posted many of my favorites.

This is a Fall version of the All American Dump Cake from my friend Polly in Dell City, Texas. For those that aren't familiar with Dump Cake, it's one of the easiest American Iconic Recipes made in the famous 9"X13" pan.
Last February I posted the recipe for Polly's basic Dump Cake.You can search it under Dump Cake.
There are so many versions of this recipe available. Thank you Polly for introducing me to these recipes in 1976.
This is truly a Best of the Best Recipe.
I will make this several times during the Holidays. Our family and friends love it!

Polly's Fall Spiced Dump Cake:

1 - 15 oz can of Pumpkin
1- 12 oz can of Evaporated Milk
3 Eggs
1 C sugar
1 TBS of Pumpkin Pie Spice or Apple Pie Spice Mix (whatever you have available)
1/2 tsp Salt
1 box of Spice Cake Mix
2 sticks of Cold Butter, thinly sliced
1 1/2 C finely chopped Pecans

In a large mixing bowl:

Pumpkin
Milk
Eggs
Sugar
Salt
Spice
Whisk until smooth
Pour into a 9"X13" pan that's been buttered

Sprinkle evenly with the Cake Mix over the Pumpkin Mixture
Sprinkle evenly with Pecans
Cover the Cake evenly with Butter.

Bake at 350 degrees for 1 Hour
Cool completely and serve with Vanilla or Pumpkin Ice Cream.
You can also simply dust the Cake with Confectioners Sugar and serve with Whipped Cream.


Enjoy!
Peace in the Kitchen!

Baked Pumpkin Spice Doughnuts

I previously posted recipes for baked doughnuts, you can search them.
Here's one for Halloween or Thanksgiving.
This recipe comes from Duncan Hines.

Baked Pumpkin Spice Doughnuts:

1 C canned Pumpkin (Not Pumpkin Pie Pumpkin)
1 box of Duncan Hines Spice Cake Mix (1 package if there are 2 in the box)
2 Eggs
1 C cold Water

Glaze:
1/4 C warm Water
3 TBS Lemon Juice
1/4 C Confectioner's Sugar

Preheat the oven to 325 degrees
Spray Doughnut Pans with vegetable cooking spray

Combine the first 4 ingredients
Mix Well

Evenly fill the well of the pan (this recipe makes 24 doughnuts)
Bake for 16 minutes
Remove from oven
Cool in the pan for 2 minutes
Remove the doughnuts to a wire rack to cool completely

Mix glaze ingredients until thickened
Dip one side of each doughnut into the glaze.
Place doughnuts on a wire cooling until set, about 15 minutes
Dust with additional confectioner's sugar to serve

Enjoy!
Peace in the Kitchen!

Overnight Crunchy Top Apple Cinnamon Baked Oatmeal

This recipe is from The Fountain Avenue Kitchen, a Blog that I follow. Ann is well known for her amazing Oatmeal recipes. It's the one favorite food that I struggle with, so I've become a fan of Ann's Oatmeal recipes.
They're the only Oatmeal recipes that I will make. This recipe won First Place in a competition sponsored by Smart Balance, "a company that makes butter, oils, peanut butter, and other products aimed at avoiding trans fats naturally and reducing saturated fats, total fats and cholesterol".
This recipe sounds amazing and for my loyal readers, you know that I will make this in a 10" Cast Iron Skillet.

• 2 eggs, lightly beaten
• 1/4 cup pure maple syrup or honey
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1/4 cup melted Smart Balance Original Buttery Spread (butter, coconut oil, and canola oil work well, too)
• 1/2 cup unsweetened applesauce (keep a pack of the individual serving cups on hand–they are the perfect size)
• 1 small apple, grated (fine to leave skin on)
• 1 1/4 cups milk (I use non-fat, any kind would work)
• 3 cups old-fashioned oats (use certified gluten-free oats if necessary)
• 1/3 cup brown sugar

1. Combine all ingredients except the oats and brown sugar in a large bowl. Add oats and mix well.
2. Transfer mixture to a buttered baking dish. (You may use a 9-inch pie plate or an 9-inch square pan–or really any 2-quart baking dish–depending on how thick you would like your oatmeal. A 10-inch cast iron skillet works well, too.) Cover and refrigerate overnight or for at least 4 hours.
3. When ready to bake, let the baking dish sit on the counter while the oven pre-heats to 375 degrees. Uncover the oatmeal and bake for 27-30 minutes or until just firm in the center. Remove oatmeal from oven, set oven to broil, and sprinkle brown sugar over top of oatmeal. Broil for a minute, watching very closely, or until the topping is melted and lightly browned.
4. May serve with warmed milk, slivered almonds, chopped walnuts or pecans, and sliced bananas, if desired. My kids eat it plain, like a muffin; I load it up. Cover and store leftovers in the refrigerator. May reheat gently in the microwave.

Enjoy!

Peace in the Kitchen!

Halloween Oatmeal Cookies

I'm making these Halloween Cookies today for a few events. I found this vintage recipe in my wife's recipe card file. You know, the old fashioned wooden box with either hand written 5" X 7" cards or recipes glued to the card.
I find all of these recipes fascinating. They are the recipes of my Aunt Faye that inspired me to create this blog.

Halloween Oatmeal Cookies:
1 C ( 2 sticks) butter, softened
1 C granulated sugar
1 C brown sugar
2 eggs
2 tsp vanilla
3 C Quick or Old Fashioned Oats
2 C flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 C Rice Krispies Cereal
1 C M&M's ( I used Pumpkin flavored)
1 C chopped pecans
Halloween Candy Corn (those little white, orange and yellow triangle candies).

Preheat the oven to 350 degrees

Line cookie sheet pans with parchment paper

In a stand mixer:
Butter
Granulated Sugar
Brown Sugar
Beat until creamy

Add:
Eggs
Vanilla
Beat Well

In a bowl:
Oats
Flour
Baking Soda
Baking Powder
Salt
Mix Well and add to to wet ingredients.

By Hand, fold in:
Rice Krispies
M&M's
Pecans


Use a 1 1/2 " cookie scoop.
Place cookies 2" apart
Bake for 12 - 15 minutes.
Immediately after removing from the oven press 2 - 3 pieces of Candy Corn onto the tops of each cookie.
Leave them on the cookie sheet to cool for 1 minute before removing to a wire rack to cool completely.

Boo!
In the Kitchen!