I am lucky to be marrying someone who is very easy-going when it comes to food. He literally will eat anything I put in front of him. With that said, the very rare times he does request something, I feel like I should be accommodating.
After casually mentioning he was craving his favorite oatmeal-raisin cookies, I decided to put my kitchen aid to good use on Sunday.
Vanishing Oatmeal Raisin cookies
- 1/2 cup (1 stick) plus 6 tablespoons butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt (optional)
- 3 cups Quaker® Oats (quick or old fashioned, uncooked)
- 1 cup raisins
- 1/2 cup cranberries (optional)
- 1/2 cup chocolate chips (optional)
Heat oven to 350°F. In large
bowl, beat butter and sugars on medium speed of electric mixer until
creamy. Add eggs and vanilla; beat well. Add combined flour, baking
soda, cinnamon and salt; mix well. Add oats and raisins; mix well. (I added cranberries and chocolate chips to the last dozen I placed in oven - delicious!)
Drop dough by rounded tablespoonfuls onto parchment-lined cookie sheet.
Bake 8 to 10 minutes or until
light golden brown. Cool 1 minute on cookie sheets; remove to wire rack.
Cool completely. Store tightly covered.
Khaner was tremendously happy with the adjusted recipe :)
It seems like everyone loves pumpkin - pumpkin pie, pumpkin bread, pumpkin-spiced lattes, pumpkin-carving, etc. I am not an overwhelmingly big pumpkin fan, but in the fall, I don't mind them as muffins once in a while. Khaner is of the group that adores everything pumpkin.
My girlfriends and I covet this incredible pumpkin mix from Trader Joe's - it's easy, quick, and delicious. My friend Sarah actually substitutes applesauce for the oil, and it turns out just the same!
1. In a mixing bowl, combine mix, two large eggs, 1 cup water and 1/2 cup oil
2. Pour into muffin cups up to 2/3 full
3. Bake at 400 degrees for 18 minutes
Ta-da!
I have never been one that is good at making salads - usually I find them tastier at restaurants than any I can create at home. Awhile ago, we had diner in Charlotte with some of Khaner's oldest friends. Monica had made a delicious salad she paired with dinner, and since then, I make this over and over again.
1. Bag of baby spinach leaves
2. 1/4 red onion,sliced
3. 1 avocado, cubed
4. 1/4 cup dried cranberries
5. 1/4 cup slivered, unsalted almonds
6. Goat cheese, crumbled
7. 1 bosc pear, peeled and cubed
8. Champagne dressing (I used Trader Joe's Champagne Pear)
Goes well with fish or chicken!
My friend Sarah has always been one that is ahead of everyone - she knows about the latest books, makeup, fashion, interior design, food, etc.
She got me onto this great soup recipe by a blog she follows (she knows about all blogs!) This weekend was an optimal time to make it, with the weather being so cold and gray.
Chicken and Bacon Potato Chowder
3 slices thick cut bacon, chopped
1/2 medium onion, chopped
salt & pepper
2 cloves garlic, minced
1 large chicken breast, cut into bite-sized pieces and seasoned with salt & pepper
1/2 small can diced green chilies
1 cup frozen shredded hashbrowns
2 1/2 cups low-sodium chicken broth
1/4 cup all purpose flour
1 cup skim milk
1 1/2 cups shredded sharp cheddar cheese
dash of hot sauce
1. Sauté chopped bacon in a large soup pot over medium heat until brown and crispy. Remove bacon to a towel-lined plate to drain, leaving drippings in the pot.
2. Turn the heat down to low, add the onion into the pot, season with salt & pepper, then sauté until soft, ~ 8 minutes. Add garlic and sauté for an additional minute, stirring constantly.
3. Turn the heat up to medium-high, add chicken pieces to the pot and cook until done. Add in green chilies and cook for an additional minute, then add in hashbrowns, chicken broth and more salt & pepper. Turn the heat to high and bring the soup to a boil. Cover the pot with a lid, turn the heat down, and simmer for 10-15 minutes, or until hashbrowns are soft.
4. Meanwhile whisk flour and milk together. (I opted to make a rue with some butter in a saucepan, whisked in the flour, then milk). Slowly stir the mixture into the soup and cook, stirring frequently, until soup is thick.
5. Turn the heat off then stir in the cheese until melted. Add in bacon and hot sauce, then stir to combine.
1/2 medium onion, chopped
salt & pepper
2 cloves garlic, minced
1 large chicken breast, cut into bite-sized pieces and seasoned with salt & pepper
1/2 small can diced green chilies
1 cup frozen shredded hashbrowns
2 1/2 cups low-sodium chicken broth
1/4 cup all purpose flour
1 cup skim milk
1 1/2 cups shredded sharp cheddar cheese
dash of hot sauce
1. Sauté chopped bacon in a large soup pot over medium heat until brown and crispy. Remove bacon to a towel-lined plate to drain, leaving drippings in the pot.
2. Turn the heat down to low, add the onion into the pot, season with salt & pepper, then sauté until soft, ~ 8 minutes. Add garlic and sauté for an additional minute, stirring constantly.
3. Turn the heat up to medium-high, add chicken pieces to the pot and cook until done. Add in green chilies and cook for an additional minute, then add in hashbrowns, chicken broth and more salt & pepper. Turn the heat to high and bring the soup to a boil. Cover the pot with a lid, turn the heat down, and simmer for 10-15 minutes, or until hashbrowns are soft.
4. Meanwhile whisk flour and milk together. (I opted to make a rue with some butter in a saucepan, whisked in the flour, then milk). Slowly stir the mixture into the soup and cook, stirring frequently, until soup is thick.
5. Turn the heat off then stir in the cheese until melted. Add in bacon and hot sauce, then stir to combine.
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