Mealplan Monday #51 and freezer cookie dough

Since the holidays, I haven't made up any more cookie dough to freeze - I guess I just forgot about it.  Until last week, when buying cookies for the boys' lunches I wondered why I didn't just make my own.  Homemade cookies take very little time, and if you have a stand mixer, very little work.  They can be store frozen and baked in 10 minutes or so.  Plus, cereal bag liners are *free* storage.  Win, win, win.

Go here for the Toasted Oatmeal cookie recipe I made for my sister.  This go round, I was out of nuts, so I subbed in the last of the coconut in the pantry - about 1/2 a cup, and toasted it along with the oatmeal.  It smelled divine!

It should look like this - a tad browner won't hurt, you just have to be careful not to let it scorch.

Rolled up this way, the dough keeps a few months and is easier to slice and bake.

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Monday - Yucatan Chicken Enchiladas, black beans, salad
 (homemade enchilada sauce from here)
Tuesday - Honey Pesto Salmon, carrots, pilaf
Wednesday - Bacon Jalapeno Popper Quiche, fruit salad
Thursday - Grilled Cheese and pulled pork on Texas toast bread, tomato soup
Friday - Mom off - order pizza!
Saturday - Dad grills
Sunday - Freezer Meal
Dessert this week will be Brownies with Bluebell  coffee ice cream

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The second batch I made was Peanut Butter Brickle

1/2 c. butter
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
Cream those ingredients.  Then mix up and add:
1 1/4 c. flour
3/4 t. baking soda
1/2 t. baking powder
1/4 t. salt
Mix well with creamed mixture, then toss in 1/2 c. butter brickle bits and stir til combined.
Chill well.  Bake at 375, 10-12 minutes.

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Two cookie doughs, wrapped and ready to bake.
This week is Spring Break!  Can't wait to sleep in, eat out, and have fun!