I have a few new recipes for you to try out using your Augason Farm’s products! These swirl cookies were a huge hit at my house, and not too tricky to make.
1 package basic sugar cookie mix
Start by mixing the cookie mix to the specifications listed on the package, then add in a cup of flour. If your dough is still super sticky, add more flour until you have a firmer consistency. Divide your dough. Roll half the dough out as if you were making cut out cookies. Try to keep the shape as uniform as possible, so it is easier to work with later. I did a rectangle.
Take the remaining dough, add a few drops of food coloring (your choice-pink is pretty cute too), and mix it until the dough is uniform in color. Then roll it out on wax paper so the shape and size are as close to the other dough as possible. Flip the dough off the wax paper on top of the other dough, then go over it one more time to seal the two dough together seamlessly. Trim off any excess or irregularities.
Roll the dough up as though you were making cinnamon rolls. Put lots of sprinkles on a cookie sheet and roll your dough log in them until the sides are covered. Take dental floss, hold one end in each hand, slide it under the dough and cross the ends over the top to slice through the dough. You can use a knife, but floss works better. Lay your cookies out on a baking sheet.
I pressed each of mine down on the pan to help any roughness from the slicing smooth out, and also so the cookies didn’t start out too thick. Bake them for 8-10 minutes at 350 degrees, and enjoy!
My next recipe is for Breakfast Muffins. These are a great goodie to serve at brunch, and easy to transport if you need to take them somewhere. It is also very easy to change the serving sizes- just add more of the ingredients- you can’t wreck it.
Augason Farm’s Scrambled Egg Mix prepared for as many people as you hope to serve.
Bread (cubed in 1 inch cubes)
Get all of your ingredients prepped. Mix everything but the bread together in a big bowl. Line your muffin pan with cupcake wrappers. The foil type works better than the paper, but either will work. Fill the bottom of each muffin wrapper with bread cubes- about 5 for each one. Then pour the egg mixture into the muffin wrappers until it is about 1/2 inch to the top. Bake these at 350 for about 30 minutes, or until the egg mixture is fully set. Depending on how much cheese you use, it make take more or less time. We like it cheesy, so it takes a little longer. When they are done, pop them out of the pan and serve.
With kids getting out of school and busy summer schedules, no one really wants to heat up their kitchen cooking major meals. Augason Farms has a variety of great drinks to keep you hydrated and easy, every day sized soup mixes. Try the Southwest Chili Mix over your next grilled hot dog for a perfect Chili Cheese Dog- without the work that chili from scratch requires!
For a quick dessert that is sure to please, try out this microwave cake:
Easy Black Forest Cake
1/2 cup flour (3/4th if you are in high altitude)
1 cup of sour cream (sour cream powder works too)
1 can of cherry pie filling
Mix all of the ingredients together and put in a greased, microwave safe cake pan (I like to use a stoneware bundt pan for this one). If you don’t mind heating up your kitchen, then cook it according to the directions on the cake mix. If you want to use your microwave, put the pan in the microwave and cook on high for 12-18 minutes. I am giving a wide range here because microwaves often cook at different speeds. Our last unit took 13 minutes, our new one takes 16. Basically, keep an eye on it after 12 minutes and when a knife comes out clean, your cake is ready.
Allow the cake to cool, then drizzle chocolate frosting over the top and serve!