• Jason Smith

Hog-Trough Cookies--PIG OUT!!

Lord Honey, y'all know what's in a hog's trough?--leftovers and scraps that get thrown out--and a lot of other gross stuff that adds up to a meal--for a pig that is. Well, my "Hog-Trough Cookies" are gonna help y'all use up bits of leftovers and scraps and feed all your li'l piggies--delicious cookies, that is--No slop here!

Hog Trough Cookie

Jason Smith, FNS

southerncountrybling.com

Makes 22-24

Ingredients:

¾-cup butter, room temp (I use ½-cup butter and ¼-cup bacon grease)

½-cup brown sugar, packed, light or dark

½-cup white sugar

1-egg

2-tsp vanilla

1 ¾-cup all-purpose flour

1-tsp baking soda

1-tsp salt

Hog-Trough Mix-Ins:

This is where you get to be creative--choose 4-6 mix-in items--I recommend approximately 1/2 cup per item.

Mix-ins can be whatever you like--left over crushed chips (any kind) or cereal in the bottom of the bag, your favorite morsel chip, nuts, dried fruit, candy bits, leftover bacon bits, marshmallows, etc...etc...etc...--there's no limit to the possibilities. This is a great way to get rid of the little extra bits that's always left over.


The cookie pictured contains 1/2 cup each of the following ingredients:

crushed potato chips

crushed corn chips

chocolate chips

butterscotch chips

dried cranberries

Directions:

· Preheat oven to 350°, line a cookie sheet.

· In a mixing bowl add the butter, brown sugar and white sugar; cream together.

· Add the egg and vanilla; mix, scraping down the sides of the bowl frequently.

· Add the flour, baking soda and salt mix to combine.

· Fold in your mix-ins: scoop dough balls that’s about the size of a walnut onto baking sheet; I recommend 6 dough balls per baking sheet.

--Bake in preheated oven for 12-15 mins.

· Remove and let cool for a few seconds and remove to cooling rack or plate.

· Repeat until all dough is gone.

Tip: Start putting all your leftover bits from the bottom of bags and containers in a zip-top bag and save until you are ready to make this recipe.

ENJOY!!!

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Jason Smith, FNS / All Rights Reserved