Gorp Cookies

I remember in high school, a friends mom made some Gorp and it was wonderful.  It was not a cookie but more like a trail mix.  I can not remember for the life of me what was in it, so I was never able to duplicate it.  When I saw this recipe in a magazine, I was intrigued.  All of the ingredients I loved so I knew it would be an amazing cookie.  And it was!

Gorp Cookies


2 cups all purpose flour
2 1/2 cups rolled oats
1 tsp kosher salt
1 tsp baking soda
1/2 tsp cinnamon
2 sticks unsalted butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
8 ounces bittersweet or dark chocolate chunks
1 cup pecans, coarsely chopped
1/2 cup raisins
1/2 cup dried cranberries

1. Preheat oven to 350
2. In a medium bowl stir together four, oats, salt, baking soda and cinnamon and set aside
3. In a stand mixer bowl cream together butter and sugars.
4. Beat in the eggs, one at a time, then add vanilla
5. Add flour mixture and beat on low speed until just combined
6. Add chocolate, pecans and dried fruits on low speed until combined
7. Bake cookies for 12-15 minutes.

*This recipe makes about 3 dozen cookies.  You can always freeze the dough and use it later if needed.

Baked-Eggplant Parmesan

I love eggplant, but my husband does not.  He says it is too mushy.  Since I had gotten some eggplant from the farmers market, I had to use it, so I decided to try this recipe.  I made a few modifications based on what I had in the fridge.  Needless to say, my hubby ate it and wanted more.  He even ate the leftovers the next day.  So in my book, this recipe is a keeper.

Baked-Eggplant Parmesan

parchment paper for baking sheet
2 large eggs
3/4 cup italian breadcrumbs
3/4 cup parmesan cheese 
2 medium eggplant
1 small to medium jar spaghetti sauce (I used Prego Heart Smart Ricotta Parmesan)
3/4 cup shredded mozzarella
10-12 slices provolone

1. Preheat oven to 375 and line baking sheet with parchment paper (makes or easy clean up)
2. In 1 bowl whisk together 2 eggs and 1 tbsp water and set aside
3. In another bowl add breadcrumbs
4. Peel eggplant and slice into 1/2 inch thick rounds or thiner, dip in egg, then coat in the breadcrumbs and place on baking sheet.
5. Bake until golden brown, about 20-25 minutes.
6. Remove from oven and raise the oven temperature to 400.
7. In a 9x9 square dish, layer the eggplant, a thin layer of sauce, 1/4 of mozzarella, 4 slices of provolone and 1/4 parmesan.  Continue this process for 3 layers and then you should be done.
8. Bake until sauce is bubbling and cheese is melted, about 15-20 minutes.