Yummy!

Ambrosia Oatmeal Chocolate Chip Cookies
Ingredients:1 cup butter or margarine, softened1 cup brown sugar1/2 cup sugar1 teaspoon vanilla2 eggs2 cups flour1/2 teaspoon salt2 teaspoons baking powder2 cups quick oats1 package (12 oz. size) chocolate chips
Directions:
Heat oven to 350. In a large mixing bowl, cream butter and sugar until light and fluffy. Mix in eggs and vanilla. Sift together flour, baking powder and salt. Add to creamed mixture. Blend thoroughly. Stir in quick oats and chocolate chips; mix well. Drop by tablespoons onto ungreased cookie sheets. Bake 10-12 minutes. Cool one minute before removing from cookie sheet and placing cookies on cooling rack.
Hot Breakfast Couscous
*we will be making this at the campsite*
2 cups skim milk 1/3 cup dried, chopped apricots
2 tablespoons honey 1/3 cup raisins or dried cranberries (we prefer cranberries)
3 tablespoons ground cinnamon 1/2 cup slivered almonds
2 cups dry couscous
In a saucepan over medium heat, combine the milk, honey, and cinnamon. As soon as it comes to a boil, stir in the couscous. Turn off the heat, cover and let stand for 5 minutes. Stir in dried fruit and almonds.
Herb Oyster Crackers
2 (12 oz) packages oyster crackers
1 (1 oz) package ranch dressing mix
1/2 tsp dried dillweed
1/2 tsp garlic powder
1/2 tsp lemon pepper (I substituted paprika, cuz I don't like lemon pepper very much)
1 cup vegetable oil
Place crackers in a large plastic bag. Season with dressing mix, dill weed, garlic powder and lemon pepper. Pour in the oil, close bag and shake vigorously until the crackers are covered with seasoning.