Sunday, January 27, 2013

Oatmeal Raisin Cookies

Apparently Baby Dumonster  has a MAJOR sweet tooth because I can't get enough of cookies, cakes, pies (oh my!). I'm not going to lie my sweet tooth was bad before I was prego, but now when I want something sweet I HAVE to have it.  So being fully aware of  this uncontrollable craving I purposely didn't buy any sweets at the grocery thinking that would deter my cravings (duh!). Well I was wrong, because I immediately had a craving after dinner for something sweet.  After 30 seconds of staying strong, I stormed up from my couch and went to my  cookbooks on a mission to find the fastest and easiest thing I could make.  And there staring back at me was my saving grace, an oldie but goodie...Oatmeal Raisin Cookies. Both my mom and I use the same Quaker Oats recipe and they come out perfect every time...enjoy!

Quaker Oats: Vanishing Oatmeal Raisin Cookies

(makes 4 dozen)

1/2 cup (1 stick) plus 6 tbsp butter softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1/ teaspoon vanilla
1 1/2 cups of all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups of Quaker Oats (quick or old fashioned, uncooked)
1 cup of raisins

1. Heat oven to 350. In large bow, beat butter and sugars (brown and granulated) on medium speed of electric mixer until creamy.
2.Add eggs and vanilla; beat well
3. Add combined flour, baking soda, Cinnamon and salt, mix well.
4. Add oats and raisins; mix well.
5. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
6. Bake 8-10 minutes or until light golden brown. Cool 1minute on cookie sheets; remove to wire rack and cool completely.

Wednesday, January 23, 2013

Fried Chicken

I know it has been a "wicked" long time since my last post, but that is due to good reason:

1. I was taking classes finishing up my last semester to obtain my Masters in Elementary Education at UMass Boston

2. A large part of my time during my last semester was devoted to Student Teaching at a local Boston Public School (tear I miss those little munchkins!).

3.Along with student teaching, in the evenings I was also working my sales job.

Phew...I am exhausted thinking about it!  All of these factors contributed to my lack of time and energy to devote to my blog. :( Not only was my energy used up by school, teaching and working but during this time I found out my husband and I are expecting our first child come July. :)  Therefore, I was finding it difficult to find time to write and cook when I was falling asleep on the couch drooling on myself at 7:30 at night. Simple put, I was wiped.

However, I am now 14.5 weeks along in my pregnancy and feeling great! I have finished my Masters program and I am back on my regular schedule of work and devoting time to cooking and uploading recipes to share with you all!

It seemed fitting my first post would be about a pregnancy craving I had the other day...FRIED CHICKEN!!! I served it up with some homemade honey mustard sauce, biscuits and sweet potato fries. This meal not only satisfied my own taste buds, but it satisfied baby Dumonster as well, YUM!

1.5 lbs of skinless boneless chicken tenders
1 egg beaten
1 cup buttermilk
1 1/2 teaspoons of garlic powder
1 teaspoon of paprika
1 cup of all-purpose flour
1 cup of seasoned bread crumb
1 teaspoon of salt
1 teaspoon of baking powder
1 quart of oil for frying

1. Place chicken strips into a large, resealable plastic bag. In a small bowl mix egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal and refrigerate for 2 to 4 hours (this is VERY important, it really kept the chicken moist).

2. In another large, resealable plastic bag, mix together the flour, bread crumbs, salt. paprika and baking powder. Remove chicken from refrigerator and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal and shake to coat.

3. Heat oil in large heavy dutch oven or pot until 375 degrees.

4. Carefully place coated chicken in hot oil (don't over crowd only do a few at a time!). Fry until deep golden brown and juices run clear (about 5 minutes). Drain on paper towels.

**tip I kept the thermometer in the oil, as the temperature dipped after chicken was added**

(I took and slightly altered this recipe from one I found on under Breaded Chicken Fingers)