Megan Petersen Hall Profile - (1315065)

cook's profile

Megan Petersen Hall

Megan Petersen Hall
Home Town:
Living In:
Member Since: May 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Dessert, Kids, Quick & Easy
Hobbies: Scrapbooking, Walking, Photography, Music
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Oatmeal Banana Raisin Coconut Cookies
About this Cook
My cooking tragedies
It was called "crap" for a reason.
Recipe Reviews 4 reviews
Oatmeal Banana Raisin Coconut Cookies
These are yummers! I'm not a huge fan of banana flavored foods, but I was looking for an alternative to banana bread. I'm very excited to have found this recipe! I made a few changes: I used stick butter because that's what I had on hand; I didn't beat the egg because I was lazy; I used Pampered Chef Cinnamon Plus instead of cinnamon/nutmeg/cloves; I didn't slice my bananas; I used half the suggested raisins and used butterscotch chips for the other half; I used a 7 oz. bag of coconut because that's what I had. My ripe/black bananas had been frozen and they mixed in just fine once thawed. I cooked them on my stone for 13 minutes and they were a nice golden brown. Someone went as far as labeling these "healthy"... With the amount of butter and sugar, I wouldn't call them that! I did, however, double the recipe as someone else suggested and I'm glad I did. Thanks!

0 users found this review helpful
Reviewed On: Apr. 19, 2008
Easy Peachy Cobbler Bake
I took others' recommendations and made some mistakes but it still came out great! I used 2 29 oz cans of peach halves (they were in heavy syrup) and drained them. I used 4 T butter and used non-fat milk. I forgot to blend the milk with the Bisquick mixture and had to blend it together in the 9x13 (with the peaches and all). It still came out fabulously! I wish it had a little crunchier texture and a little more taste, but it's quick and easy...and tastes good!

2 users found this review helpful
Reviewed On: Sep. 23, 2007
Super easy to make and bake! I cooked mine for about 10-12 minutes and they were perfect. I used just a tad less unsifted flour and added some vanilla and the flavor is great! I also used homemade triple berry jam on them. I used a stone to cook them on and the Pampered Chef melon baller to size them. Then I made the thumb print with a baby spoon. Each cookie received about 1/4 t jam and very few had spills. I got about 36 cookies from the recipe.

1 user found this review helpful
Reviewed On: Aug. 25, 2007

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