On my to-do list for this summer is to clean out my pantry (actually, cleaning the pantry was on my to-do list this past spring, and I just never got to it!) Since I am a coupon user and like to shop on a budget, I usually stock up on certain items when things go on sale. That works great for my family, but sometimes I get a huge stockpile in my pantry and if I'm not careful, certain things expire that I've never used. So I try to go through my pantry in search of items close to expiration and put them on my counter so I know to use them soon.
To help me clean my pantry, I want to try to look up different recipes that will let me use as many of my soon-to-be expired items. Plus I wanted to practice with my photography, so I thought I could combine both missions and share with my blog readers some yummy recipes and how my creation turned out!
This first recipe I found was perfect since I love the mixture of peanut butter and chocolate! The items from my pantry and fridge that were expired or close to expiring:
1 Pouch Betty Crocker® Peanut Butter Cookie Mix
Quick-Cooking Oats
Whipping Cream
Here is the full recipe courtesy of Betty Crocker. Enjoy!
| 1 pouch Betty Crocker® peanut butter cookie mix | ||
| 1/3 cup butter or margarine, softened | ||
| 1 egg | ||
| 1 cup quick-cooking oats | ||
| 1 cup semisweet chocolate chips | ||
| 1/2 cup whipping cream | ||
| 1/2 cup honey roasted peanuts |
Step 1:
Make cookie dough by blending cookie mix, butter, egg and oats until soft dough forms. Reserve 1-cup cookie mixture for topping. Press remaining dough in bottom of ungreased 9-inch square pan.
Step 2:
Microwave chocolate chips uncovered on High 1 to 2 minutes or until melted. Stir in whipping cream until blended. Spread chocolate mixture evenly over crust. Top with reserved cookie mixture. Sprinkle with peanuts.
Step 3:
Bake at 375°F 25 to 30 minutes or until light golden brown and center is soft. Cool completely, about 1 hour.
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