Super Hearty Oat Cookies

These cookies are so delicious and hearty. And they make a lot. This is a great recipe if you’re serving a large number of people.

Super Hearty Oat Cookies (makes 50 cookies)
~ adapted from The Eat-Clean Diet

1 – lb tub + 2/3 C margarine, non-hydrogenated
2 C brown sugar, packed
3 eggs
3 Tbsp honey
1 Tbsp vanilla extract
1 – 1/2 tsp salt
5 C large flake oats *
3 C quick oats *
4 C all-purpose flour, unbleached
1 C semi-sweet chocolate chips
1 C dried cranberries

* if only using one type of oats, just measure out 8 C oats in total.

1. Preheat oven to 350 degrees F. Line baking sheets.

2. Cream margarine and brown sugar.

3. Add eggs and beat.

4. Beat in honey, vanilla and salt.

5. Using a strong wooden spoon or spatula, stir in oats and flour.

6. When almost fully combined, add chocolate chips and cranberries and combine well (may need to use hands but work quickly so that the chocolate doesn’t melt onto hands).

7. Roll cookie dough into balls (around 40-50 balls). If baking them right away, place on prepared baking sheets and press down to flatten. Bake each sheet for 15 minutes or until desired brownness. If freezing, flatten balls  and freeze separated for an hour, then throw into a plastic baggie. When baking frozen cookies, just put onto a prepared baking sheet and put into preheated 350 degree F oven for 15 minutes, but will most likely need a longer baking time. Check for desired doneness.

Cross-Border Shopping

PPGs!!!! Re-unite.

My girlfriends and I went cross-border shopping yesterday. What an adventure! We had lots of fun and shopped ‘til we dropped. Oh! I can’t leave out that we also went to The Cheesecake Factory for a late lunch. Wow! That was amazing. It was my first time and totally not what I was expecting. A wonderful atmosphere and a grandiose feel. The menu was amazing too.

Some places we hit:

• The Fashion Outlet near Niagara Falls border. The stores of main interest: Coach, Lindt, Corningware, Under Armour, Nine West, Solstice, Nike, The Bath and Body Works
• Walden Galleria: The Cheesecake Factory, Solstice, Sephora, Victoria’s Secret, The Bath & Body Works, Loft by Ann Taylor, Teavana, Geox
• Sam’s Club.

Now, I know that sounds like a lot of places, but I didn’t spend that much. I think I got off easy – total bill was $250. Half of it was actually groceries from Sam’s Club and $35 was for lunch at The Cheesecake Factory and for gas. I also got 2 t-shirts (bogo 50%), hand-sanitizers ($5 for 5), swimsuit and a pair of sunglasses.

Thanks, hubby, for watching the children! I know it wasn’t easy with a 4, 2, and 1 – year old, especially when #2 had a bad cold.

Just Shake and Bake It Drumsticks

Literally!!! Dinner is served in 45 minutes with only 5 minutes of which  you are actually doing the work. And the best part is that everyone loves them. Now that’s my kind of dinner!

Just Shake and Bake It Drumsticks ~ serves 5

10 chicken drumsticks
1 C corn flake crumbs
2 - 3 Tbsp seasoning **(your choice)

1. Preheat oven to 400 degrees F. Line a baking sheet with foil and set aside.

2. Put corn flake crumbs and seasoning in plastic baggie and toss contents lightly.

3. Rinse chicken drumsticks.

4. Place one drumstick into crumb mixture and shake until coated. Place on baking sheet. Repeat with remaining drumsticks.

5. Place baking sheet into oven and bake until juices run clear at thickest part of drumstick, about 40 minutes. In the meantime, you can prepare your side dishes.

** My favorite seasoning is lemon pepper. Some other seasoning suggestions are Italian seasoning, Montreal Chicken Spice, Garlic Plus, dried herbs (stick to 1 - 2 Tbsp). Just use any seasoning that you have on hand or that you think would go well with chicken. The picture below was really cheating:  because I had some Shake and Bake mix sitting in the cupboard for over 6 months I decided to mix in 1 pouch Shake and Bake seasoning with 1/2 C corn flake crumbs.

Ji Mai Lo ~ Sai Mai Lo with Purple Rice

As you know I love Sai Mai Lo. I also like to experiment by adding different ingredients to make variations on this favorite. A popular addition is purple rice, which really is black glutinous rice.

Ji Mai Lo

1 C black glutinous rice
18 C (4.5 liters) of water
3/4 to 1 C rock sugar (I use about 3/4 of a box)
1 C tapioca pearls
2-3 C water
1 can coconut milk (approx 400 mL)
1 can evaporated milk (approx 370 mL)
mango pulp (optional)

1. In a large pot, bring 4.5 L of water to a boil.

2. While waiting for water to boil, rinse rice and drain. Once water boils, add rice to pot. Turn heat to medium-low and cover. Occasionally check to make sure pot does not boil over and give a stir.

3. After 30 – 40 minutes add rock sugar. Stir occasionally.

4. Meanwhile, bring the 2-3 C of water to a boil (I do this in a kettle). Place tapioca pearls in a medium-sized heat-proof bowl. Pour the 2-3 C of boiling water over the tapioca and stir lightly. Let soak for approximately 5 minutes. This starts the cooking process for the pearls and may help in preventing clumps (I still get a lot of clumps though). Though I've never tried, this step may be skipped. If you do opt out of this step omit the 2-3 C of water.

5. Test the sugar mixture to see if it is sweet enough. You will still be adding 4 more cups of liquid to this so if it is a little more on the sweet side, it is okay. Also, if you are serving this chilled, I would recommend that you make it on the sweeter side. Add tapioca to the pot and cook on medium-low heat. Cook and stir until tapioca becomes clear. If the tapioca is clumpy, use a wooden spoon or potato masher to break them up. DO NOT cover the pot as it will boil over (I learned that the hard way and that was with the stove turned off!).

6. Remove from heat and if you want, you can put the pot in an ice bath (I'm usually in a rush to eat it and I like this dessert chilled). Stir in the coconut milk and evaporated milk to the pot. It is ready to eat. Serve hot, warm, or chilled.

Simple Potato Skins – My Interpretation

 

Ever since my first tasting of potato skins at the neighborhood family restaurant (Bo Peep), I’ve been in love with them. My family, especially my grandfather, loves them too. In the past 2 years I’ve made them a few times. Although they’re delicious they should be made every once in a while as these are not nice on the hips.

Simple Potato Skins

3 large Russet potatoes or 6 small Russets   
1 C double cheddar
1/2 – 3/4 C crumbled bacon
1 Tbsp butter
2 Tbsp vegetable oil
1/2 C sour cream (optional)
3 green onions, chopped (optional)

1. Scrub potatoes with a brush under water. Rinse and pat dry. Pierce potatoes with a fork. Microwave potatoes one at a time  for 5-8 minutes until a fork can go through it easily. Another way you can cook the potatoes is by baking for 40-50 minutes in a 350 degree oven or even try boiling them for 30 minutes until a fork can go to the center of the potato easily.

2. Once all potatoes have been cooked through, cut them in half lengthwise. Take care if potatoes are hot. Scoop out the flesh leaving about  5 mm of flesh on the skin. You can use the flesh to make mashed potato or perhaps a Shepherd's Pie (that’s what I usually do).

3. Set oven rack to level below broiler conductors. Set oven to broil on 400 – 450 degrees F (I set mine to 400 as my smoke alarm is very sensitive – that and I’m in denial that the oven could use a cleaning).

4. Melt butter. Stir in oil. On a broil pan or lined cookie sheet, lay the potato skins skin-side up. Using a brush, lightly brush butter mixture over the skin. Place in oven for 5 minutes or until skins are lightly crisped.5. Remove potato skins from oven and turn over so that the flesh side is facing up. Brush lightly with butter mixture and return to the oven and broil for 5 minutes. This will lightly crisp up the skin . 

6. Remove from oven. Top each skin with bacon crumbles and shredded cheese.7. Return to oven and broil until cheese is melted or slightly bubbly.   8. Remove from oven and let sit for a couple of minutes to allow the cheese to set before serving. 9. To me this is delicious as is but sour cream and green onions is a popular topping for this beloved pub fare appetizer. Just stir the chopped green onions into the sour cream and put a dollop on top! Enjoy.