Sorry Christina!

I'm trying to get to your photos!!!   I love the vibrancy in this set...the rich green against the deep blue sunny ski from their roof top patio!!!

Oatmeal Raisin Cookies

So tonight for dessert..Paige made Oatmeal Raisin cookies...her absolute favourite at Subway!   What a cookie to live up to....however, she did it!!!  They were moist, chewy flavourful, "and even Taeya....who only eats chocolate chip cookies ate one mommy"..Paige Rippel!!   Once again we went 'healthy' and it worked!!  We used all whole wheat flour and organic cane sugar by SWEETCANE...they turned out soft, chewy, flavourful, and in my words.."they taste like my Nan's cookies!"

The final photo is with my 'antique, milk jug'  it is a part of Kelowna history! ;-))


Enjoy, with a cold glass of milk!


Ingredients/Procedure:

Preheat oven: 350 BAKE

COMBINE IN LARGE MIXING BOWL

1 C softened butter
1 C packed brown sugar
1/2 C White Sugar * - Or sweetcane
2 eggs
1 tsp vanilla sugar

Mix on Medium Speed until smooth and creamy!

COMBINE IN MEDIUM MIXING BOWL

1 1/2 C All purpose flour ( I used whole wheat)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt

Stir together,

Then add to sugar mixture, stir into mix well

Stir in
3 C rolled Quaker Oats
1 C Raisins.

After all is mixed well, spoon mixture in TBSP or (for perfect cookies...use melon baller)  Do not press down - this will lead to a more moist cookie.

Bake for 8 min ( no longer....as oatmeal will burn)  re-grease and wipe cookie sheet in between each batch.

Perogies!


So we are back on individually picked and inspired themed dinners....This is something I do with the girls to teach them about the foods they love!!  They are encouraged to research receipes, facts, traditions, music and decor, and then apply as many elements as they can.

Taeya was first up, and as my eldest daughter is a total CARB FEENE!!  This is her dish!   Flour pasta filled with potato and cheese!!,

So I tried to do a healthy twist...and I'm not one to admit when I have pushed the envelope...however, I think if you choose to make your own perogies...use white flour!   I loved them, but the reviews were that they 'although amazing...and not as gluey as white floured peorgies...they were missing something!'

So have fun..add whatever you like...spinach. ricotta, try a batch of each white and whole wheat!!!...mushrooms, sundried tomato?  The world is your Perogy!!

Have Fun!!!

Taeya, did not have time to research and execute decor ideas so she found 'fun' facts...although 'she found it hard!!'  and if any are incorrect - please excuse...this is just for fun!!

1.  They have to pay to use the restroom in public
2.  The capital city is Kyiv (Kiev)
3.  Summer temp is 17' to 25' C
4. Winter Temp is -8' to 2' C
%.  They don't smile at you or say Hello when walking around.


Thanks T!!!!





Ingredients:

-Cut & peeled 4 lbs (10 lg) potatoes
- 2 shallots diced
-2 cloves of garlic diced
- Cheddar cheese to taste (we used Strong, reduced fat)
-3 C all-purpose flour (Your choice...do the challenge..you are in it already...try both)
- 1 tsp salt


Procedure:

Filling:

Dice garlic and shallots, add to pot with boiling water.
Peel and dice potatoes and add.....boil until soft.   Drain (save 2 cups of water for filling)

WHILE BOILING>>>MAKE DOUGH

Dough:

On clean surface pour out 3 cups of flour add 1 tsp of salt...make volcano like mound and slowly (while mixing) pour in luke warm water...1.5 C in total (or until ball sticks together, and is easy to roll)  White flour, will most likely take less water.
Place covered with plastic wrap in fridge...while preparing Saute, and boiling filling

PREPARE SAUTE & CUBE CHEESE

Saute:

Slice onions, and garlic sausage (or bacon)...saute until flavours combine...and get ready to add in your hand made perogies!!!

BRINGING IT ALL TOGETHER!

After draining potatoes, add cubed cheese...and mash until smooth.

Creation:

Roll out lengths of dough, wide enough - '4"' to fold over filling mounds.

scoop out filling, spaced.

Fold over dough, and cut using shot glass, or other small circular object.

Drop perogies, into boiling, salted water.  Once floating, remove and place into saute mixture.

Serve hot, with sides of sour cream (we used plain greek yogourt, grated cheese, and green onions.


Great recipe for kids to help and learn many cooking techniques!!!