Almost Guilt Free Oatmeal Cookies

I have created an Oatmeal Cookie Recipe using Splenda Brown Sugar and Wheat Flour.  The cookies are delicious, and yes, I use butter!  As stated, in my last post, I use salted butter.

I hope you enjoy!  You know the secret, you hear it time and time again, Let’s Have Some Fun!

1 cup butter – room temperature
½ cup of Splenda Brown Sugar - packed
¼ cup regular granulated sugar
2 Eggland Best Eggs
1 teaspoon salt
1 teaspoon baking soda
2 heaping teaspoons of cinnamon
2 teaspoons vanilla
1 cup raisins
½ cup cranraisins
1 cup sliced pecans
3 ½ cups of oatmeal
1 ¼ cup of wheat flour
½ cup of flour

Mix in a large bowl all ingredients.  The recipe works best if you add the ingredients step by step, mixing by hand.  Do not use a mixer.  You can place the cookie dough in the refrigerator for about an hour.  Scoop and roll into a ball, about 1 inch size balls.  Bake in a 350 degree oven  for  10 to 15 minutes.  Do not over bake.  Cool on wire racks and enoy!  They are almost guilt free!

A Revision and Extra’s Added to my Recipes from, Let’s Have Some Fun!

Hello!  This portion is for you, the customer; whether you are family, friend, or someone who has purchased my cookbook, you are important to me.  My cookbook is filled with recipes that I share with you honestly and sincerely.  The recipes represent an important part of my life.  Having fun with family and friends and making memories are priceless.

I have to explain a revision which should be made in my cookbook.  First and foremost please understand self publishing this book was a complete experience.  There were many joys and heart aches in order to have my cookbook in hand September 8.  I have learned a great deal and my experiences will help make book number 2 a smoother process.  Page 122, under the Graham Cracker Crust I noted 6 teaspoons of butter, this should state 6 tablespoons.  I want to convey this to you, in order for you to make the change in your cookbook.  I do apologize for the inconvenience.

Please note all cheesecake recipes will need a 9” diameter and 4” deep sides to make my cheesecakes.  I am researching to find a place for you to order the spring form pans.  Having this size of spring form pan is mandatory in order to make these cheesecakes.

I would like to update you weekly on added tid bits on my recipes in order to give you additional ways to make my recipes the best they can be.  I would love to have the opportunity to offer cooking classes in order to teach you all there is to know about techniques I use to make so many of my recipes.  You never know, I may be offering cooking classes.  Stay tuned…………………………………….

Page 16 Cheese Olive Balls, you can use these at a baby shower or wedding shower, adding a bit of cayenne pepper to the cream cheese mixture before rolling in pecans.  The cayenne pepper will turn the cream cheese pink without having to use food coloring.  You could also add little bit of chili powder to enhance the color pink without a lot of heat.  For the holidays or Saint Patty’s Day you can roll the olive balls in dried parsley and pecans.

Page 24 Party Punch, make an ice ring with lemonade.  The lemonade will add flavor as the ice ring melts.  If you are having an adult party, add rum or vodka to the punch.  You could also add a bottle of dry champagne instead of ginger ale. Excellent!  If you use a clear vanilla you can color your punch green, purple, pink, apricot, whatever you’re fancy.  The recipe was created when homemakers only had brown vanilla.  Now we have clear vanilla and the sky is the limit on the color.  The red does not have to be used in order to cover the tan color from the brown vanilla.

If you watch the food channel they continuously inform us not to use salted butter.  The mere fact that we can over salt our cooking when using salted butter.  Having unsalted food is not as pleasing as well.  I always purchase salted butter, especially when baking, unless a recipe seriously refrains from the salted butter.  There has to be a balance of sugar and salt.

Stay tuned, I will continually send you ideas to enhance all my recipes.  My thoughts are always  on cooking and baking and I truly enjoy the kitchen.  The main thing is, just have fun!!!!!!

Au Gratin Potatoes Let's Have Some Fun Cooking with Sandy

Okay, my husband and I have ate at a couple of restaurants which prepare this wonderful potato dish.   One restaurtant is a great steak house downtown and a great seafood restaurant in Galveston.  There is this dish of paper thin sliced potatoes stacked perfectly, moist and delicious and has a precision cut showing all layers.  These potatoes go well with steak, seafood, chicken or with a salad, and a great bottle of red wine.  One kitchen tool I encourage you to use is the Mandolin Slicer.  Please be careful with the use of this kitchen tool, I sliced the slide of my finger Sunday, preparing these potatoes.  The main thing to do is just have fun!
 

Ingredients

1 ½ pounds of red potatoes, do not peel until you ready to assemble the potatoes.  I used 3 red potatoes which were about the size of a closed fist.  If you peel too early they will brown, these potatoes should not be soaked in water until ready to use. 
4 tablespoons of butter, cold and sliced
6 tablespoons of olive oil – place the olive oil in a small bowl, such as ramekin
2/3 to 3/4 cup Asiago grated cheese
Black pepper to taste
¼ cup of heavy cream
 

Spray a Teflon coated 7 ½ X 3 ¾ X 2 ¼ loaf pan with a non stick spray

Peel and slice the potato one at a time, paper thin with your Mandolin Slicer.  Place a thin layer of the potatoes and brush the layer of potatoes with the olive oil, sprinkle the layer with the Asiago cheese and black pepper.  Keep layering the potatoes as indicated, always adding the Asiago between the layers, but trading off with the butter and olive oil each time you layer. 

Approximately,  every 3^rd layer add 2 tablespoons  of the heavy cream.  Note this recipe is not overflowing with oil, butter, and cream.  You want the layers to be moist but not soggy.  Layer as many potatoes as you can until you can longer add additional potatoes.  End your last layer brushing the potatoes with the olive oil, black pepper, and Asiago cheese. 

Bake at 350 degrees until tender. Place on cookie sheet.   I covered my potatoes until the last 15 minutes of cooking time.  Bake approximately about an hour, no longer.  Once they are tender, let your potatoes cool and then drain the excess liquid.  You can slice in the pan and serve. 

The potatoes slice better when they have been cooled somewhat.  This is a small amount to make, but it can be a way to figure out what you will want to do next as far as amount and dish.  I would use a dish with high sides, the more layers the better. For color you can add parsley on top.  This recipe will serve 3 to 4.

Getting Ready for the Holidays

Tips to get through the holidays, so Let's Have Some Fun!

October is a time to plan for the holidays which will be here as soon as you blink your eyes.  Make the most of October and get ahead of planning and shopping.  Yes, shopping, is good when it comes to purchasing gifts for family and friends.  Planning those special family holiday dinners can be a chore as we all get closer to Thanksgiving and the Holiday Season.

Right now, start writing down all the foods you will be preparing for Thanksgiving and Christmas/the Winter Holidays and New Years.  I like to purchase the items such as canned goods in order to purchase and have on hand.  Perhaps you may want to chop your celery, onion and bell pepper, place in a freezer zip lock bag and freeze until ready to use.  This will save you a huge amount of time and money if vegetables are purchased on sale.

As a young girl, I had always gone grocery shopping with my mother, and I remember her telling me, "before Thanksgiving you will notice all kinds of items to buy on sale".  Once Thanksgiving is over, the month of December you will pay for those sales.  Most of your holiday grocery shopping will increase in cost.  One such item I have noticed as long as I can remember is celery.  Watch the sales before Thanksgiving, definitely the grocery stores will make up the sales cost in December.

So, start planning, and making a list of items you will need.  Watch for sales and purchase all you need on sale.  Do you get tired of purchasing items that are heavy and bundle some such as canned good items.?  Start making those lists and whenever you go to the grocery store, place 3 to 4 of those items now.  Purchasing these heavy items will help you during the rush.  I personally get extremely tired of buying all these items in a 2 week period before needed.  You have to shop and place in your basket, unload for checking, unload to your car and then unload again into your home and then to the cabinet/pantry  where they belong.  A lot of work, but if you plan ahead and time manage shopping can be enjoyable and you can have more fun during the special holidays to come.

Come on, make the most of your time, enjoy, and Let’s Have Some Fun!

Another Book Signing

I welcome you to another Book Signing!
Saturday, October 15, 2011
5:00 till 8:00 pm
Allegria Wine Bar
Nasa/Clear Lake
15210 Hwy 3 Suite 105
Webster TX  77598

Taste Testers from my Cookbook will be Offered

Come on Let's Have Some Fun!

Creme Brulee French Toast NOLA Style

Crème Brulee French Toast NOLA Style
A friend asked me if I had a French Toast recipe, because she wanted to help to make her boyfriend feel special for his birthday, offering him a comforting birthday breakfast in bed.  I was confirmed by my friend, this recipe offered a warm and friendly good morning darling, you are special!
Custard Batter
5 eggs
1 ½ cups of half and half
2 teaspoons vanilla
5 tablespoons salted melted butter
Pinch of salt
2 teaspoons vanilla
½ teaspoon butter flavoring extract
½ teaspoon of almond extract
1 teaspoon cinnamon
1 teaspoon all spice
½ cup brown sugar
2 teaspoons of grated orange rind
¼ Grand Mariner or rum, and if have not either add bourbon or whiskey
Whisk by hand the above ingredients until well blended.  You can use a blender or food processor if you so wish.
1 loaf of stale French Bread thickly sliced
Dip bread completely in custard batter.  Place in a Teflon coated skillet which has about a couple of tablespoons of butter melted in the skillet.  Brown until golden brown on both sides.
Pre heat oven to 350 degrees and line a cookie sheet which has sides with parchment paper.  Single layer your bread dipped in custard batter and bake in the oven until golden brown. 
Sprinkle with powdered sugar if you would like to and serve with maple syrup.
You can also garnish the French Toast with blueberries and raspberries.
Enjoy with a cup of hot coffee, cream, and a splash of Grand Mariner you added to the pancakes.
Bacon or ham on the side goes well also.