Archive for the ‘cook it’ Category

This week has been our Spring Break and we had planned a wonderful camping trip to Goblin Valley in Southern Utah.

The weather had other plans.  A large storm, spanning the whole state showed up in the weather forecast on the day we were supposed to leave and showed rain/snow through the weekend.

Being in the middle of slot canyon desert country in a freezing rain isn’t exactly our idea of fun- and can be downright dangerous thanks to flash floods, so we decided to make the best of it and have a “Staycation” instead.

We’ve been to the Zoo, the Aquarium, the movies, and dinner at the kid’s favorite Cafe Rio.  We’ve rented Redbox movies, made cinnamon rolls, played games and even worked in the yard a bit.  Yesterday my girls went for a sleepover at their Nan and Pops, which has given Ben some time to hang out with his mom and dad.

Since it was stormy during the day, we watched Sherlock Holmes together and Ben made his dad’s favorite cookies.

The only trouble is, Oatmeal Scotchies aren’t exactly Ben’s favorite cookie.  He loves chocolate chips.  So he pulled out some of the dough and added chocolate chips for himself.  The rest were for his Dad… butterscotch all the way.  (These are one of my favorite cookies made with Craisins… but I wasn’t about to ask Ben to make a third variety.)

It was so nice just to sit back and take pictures and watch my kiddo make cookies.  He’s really going to be a really good cook someday… he already can make awesome cookies.

Start by adding a cup of both brown and granulated sugar.

Cream together with 1 cup of room temperature butter.

Add in 2 eggs.  Ben is still learning to crack eggs and hates when he breaks the yolks.  I’ve cracked hundreds… heck… probably thousands of eggs and I still break a yolk on occasion.  No big deal especially when it’s going in to cookies.  I’ve taught my kids to crack eggs into a small glass bowl, instead of directly into the cookies.  That way if they have any stray shell in the egg, it’s easy to see and pick out.  It adds a bowl for washing, but it really beats shell in your cookies.

Add two tablespoons warm water.  I love, love, love my shot glass measuring cup for small amounts of liquids.  It measures up to 3 tablespoons at a time.

Add 1 teaspoon of vanilla.  One way I know Ben will be a good cook is he is already willing to experiment a bit.  He said as he was baking that he wanted to see what happened if he added a bit more vanilla, since he loves the flavor.  Ben’s cookies had 1 -1/2 teaspoons of vanilla.  Yum.  Mix it well.

Add 1 teaspoon of baking soda and 1 teaspoon of salt.

Ben added 2 cups of flour.

And three cups of rolled cooking oats.

Here’s what happens when Ben makes cookies.  Wow.  He pulled out about half the dough for his chocolate chip and the rest he added butterscotch chips.  And yes he did clean it all up in the end.

Scoop them out onto a greased cookie sheet.  A cookie scoop really helps kids get more even cookies.  Ben scooped every tray with both types of cookies.

Here’s Ben’s favorite way to eat cookies.  Dough, baby, dough.

Bake at 350 degrees for about 12 minutes, until golden brown.

And Ben’s second favorite way to eat cookies- warm out of the oven.

Enjoy.

Oatmeal Scotchies

Makes 3 1/2 dozen

• 1 cup room temperature butter
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 Tbs. water
• 1 tsp. vanilla
• 1 1/2-2 cups flour
• 1 tsp. salt
• 1 tsp. soda
• 3 cups cooking oats
• 1 1/2-2 cups butterscotch chips
  

Cream butter and both sugars together.  Add eggs, water and vanilla and mix well.  Combine dry ingredients and add to creamed mixture.  Add butterscotch chips (or your choice of chocolate chips, craisins or raisins) and bake at 350° for about 12 minutes, until golden brown.

Click over to my Tasty Kitchen recipe box for the printable recipe.  The recipe says for Craisin Oatmeal, but just replace the craisins for your favorite chip.

Years ago my sister-in-law (who is also one of my favorite people in the whole world) brought this amazing Chilled Rice and Artichoke Salad to our family picnic.

It was unusual, sophisticated in it’s flavor and delicious.  I am so glad I found my way over to her to beg ask for the recipe.

When I asked, she gave me a sheepish, funny face.  “What?  I said, “You’re not going to share?”

“Of course I’ll share,” she said, “but prepare yourself…  it’s made with Rice-a-Roni.”

“Nuh- uh!”

I’m really not that snooty, but it just doesn’t taste like it could come from a box.

Anytime I’ve brought this dish to a potluck or party… I get asked for the recipe and I get the same reaction.

So just between you and me, here’s the secret recipe for Chilled Rice and Artichoke Salad.

Hours before serving, cook your box of Chicken Rice-a-Roni, but reduce the amount of water called for by 1/4 cup. Time it for the shortest cook time suggested on the box… since it’s important not to overcook the rice.

Fluff it with a fork and put it in the refrigerator to chill.

After several hours of chilling the rice, start prepping the vegetables. Chop 1/2 of a green pepper.

Cube a Roma tomato.

Chop up some green onion.

Slice 12 large Pimento Stuffed Olives (Spanish Olives).

And two 6 ounce jars of oil-marinated artichokes. You need the kind marinated in oil since…

You reserve the marinade for the dressing.

Add 1/4 cup mayonnaise.

And my favorite secret ingredient- 1/4 teaspoon curry powder.

Whisk it all together until well blended.

Add 1/2 cup slivered almonds and the rest of the ingredients to a large mixing bowl.

Pour the dressing over and stir until well mixed.

Chill well before serving.  It’s even better made a day ahead.

It’s perfect for a picnic, potluck or brunch.  Whatever the occasion, it’s sure to get rave reviews.

Here’s the recipe:

Chilled Rice and Artichoke Salad

1 8oz. box Chicken Rice-a-Roni

2 green onions chopped

12 large pimento stuffed green olives sliced

½ medium green pepper diced

1 small tomato diced (I like Roma tomatoes)

1 8 oz. can water chestnuts chopped or sliced as preferred

½ c. slivered almonds

2 – 6 oz. jars artichokes marinated in oil chopped (reserve oil for dressing)

¼ c. mayonnaise

¼ tsp. curry powder

Prepare Rice-a-Roni as directed but reduce the water by ¼ cup.  (Do not overcook! Rice-a-Roni should be tender firm.)  Chill rice.  Reserve marinade from artichokes and whisk thoroughly with mayonnaise and curry powder to make dressing.  Add remaining ingredients to rice and toss with dressing.  Chill thoroughly before serving.  May be made a day ahead.  Serves 8.