Easy Coconut Oatmeal Cookies

Ingredients:

2 c. sugar

3/4 c. butter

2/3 c. milk

1 (3.4 oz) box instant coconut flavor pudding mix

2 1/2 c. quick cooking oats

1 c. sweetened shredded coconut

1/2 tsp. vanilla

Directions:

In a large pan, mix together the sugar, butter and the milk. Bring to a boil. Boil 2 minutes. Turn off the heat, add in the pudding mix, oats, coconut and vanilla. Let stand 5 minutes. Drop by teaspoon onto waxed paper, allow to cool completely and enjoy! Store in airtight container.

Note:

These are very sweet cookies used less sugar and they still tasted good!

NO BAKE ENERGY BITES

Ingredients:

1 cup oatmeal

1/2 cup peanut butter (or other nut butter)

1/3 cup honey

1 cup coconut flakes

1/2 cup ground flaxseed

1/2 cup mini chocolate chips

1 tsp vanilla

Directions:

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Make sure to grind the flaxseed otherwise they get stuck in your teeth really bad! Store in an airtight container and keep refrigerated for up to 1 week.

Recipe from: Chef In Training

Baked Potatoes

Make baked potatoes without all of the tin foil.

Ingredients:

Potatoes (amount will vary depending on size of pan)

Water

Directions:

Get your potatoes (a cake pan fits 9 to 12 potatoes). Scrub the potatoes and put them in the pan. Fill the pan with water. Half way to your first knuckle on your pointer finger will be enough. Cover with tin foil. Bake at 350 for 1 hour.

Note: Leftover potatoes are great for fried potatoes or oven baked fries