Archive for June, 2008

I really enjoyed this dish since I love Thai food. Husband is not so sure if he liked it and after 4 bites H decided she didn’t like it. The next night however when we had it for leftovers she did enjoy it!  Husband…still not so sure!

Coconut Thai Rice

1 tbsp – vegetable oil
1 tsp – chopped or minced fresh ginger
1 – onion, chopped
1 cup – jasmine rice
3/4 cup – coconut milk
1 1/2 cups – water

In pot heat oil over med-high heat; cook onion and ginger stirring occasionally for 3 minutes or until softened. Add rice; cook stirring for 1 minute.

Add coconut milk & water; bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until all liquid is absorbed. Season to taste & fluff with fork.

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After a few requests for this recipe I am finally posting it! I always have to double the recipe because my family loves these cookies. The other fun thing to do with these cookies (for kids big and small), is find two of similar size, put a big scoop of ice cream on one, top it with the second cookie and voila you have an ice cream cookie sandwich!

Taking it one step further is to roll the ice cream portion of the cookie in sprinkles, chocolate chips or anything you have that is yummy and will stick to ice cream! This recipe comes from a cookbook by the name of “Wanda’s Pie in the Sky”, by Wanda Beaver (no kidding)! I don’t have a picture of them because they never last long enough!

Oatmeal Raisin Cookies

3/4 cup – butter
1 cup – brown sugar
1/2 cup – white granulated sugar
1 – egg
1 tsp – vanilla extract
1 1/2 cups – white flour
1/2 tsp. – baking soda
1/4 tsp. – salt
3/4 cup – quick-cook rolled oats (not regular or instant)
1 1/2 cups – raisins

Preheat oven to 350F. Line two baking sheets with parchment paper or use pam.

Using an electric mixer or a wooden spoon, cream the butter and sugars until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking soda, salt, rolled oats and raisins. Stir into the butter mixture. Try not to eat too much of the dough and scoop it into tablespoon sized drops on the cookie sheets…about 2 inches apart.

Depending on your oven bake for 12-15 minutes, until golden brown. (start checking after 10 minutes as that’s all they take in my oven). Cool before removing from sheet. Hide because they don’t last long!

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Sticky Finger Squares

These are very yummy and pretty healthy for the most part (just forget about the corn syrup)! They are also great to take camping or hiking! (just make sure you have wipes)

Sticky Finger Squares

3/4 cup – corn syrup
2/3 cup – smooth peanut butter
1/2 cup – coconut
1/2 cup – dried cranberries
1/2 cup – raisins
3 cups – shreddies

Microwave corn syrup and peanut butter together in dish on med high for 1-1.5 minutes, stir until well blended. Meanwhile mix all dry other ingredients together in a bowl. Pour peanut butter/corn syrup mixture over top dry ingredients and mix well until evenly coated. Spread into lightly greased 8 inch square baking pan or glass dish.

Refrigerate for minimum 1 hour or until firm.

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