Sunday, October 23, 2016


Chinese food isn't something I make often but Gabe had a craving for Moo Goo Gai Pan.

Found the recipe on Pickled Plum .


1 tbsp canola oil
½ pound boneless, skinless chicken breast, sliced into thin bite size piece
2 garlic cloves, finely chopped
1½ cup button mushrooms, sliced in half
1½ cup snow peas
½ cup canned bamboo shoots
¼ cup canned water chestnuts
1 tbsp cornstarch mixed with 2 tbsp water
ground white pepper

For the marinade:
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp cornstarch

For the sauce:
½ cup chicken stock
1 tbsp soy sauce
1 tbsp rice vinegar
½ tsp sugar

1 tsp sesame oil


Add ingredients for the marinade in a medium size bowl.Add chicken, mix well and let sit for 10 minutes.

In a  pan over medium high heat,  heat oil. Remove chicken from marinade and add to the pan. Cook the chicken  till it is cooked through. Transfer chicken on a plate and set aside.

In the same pan that you cooked the chicken, add garlic, mushrooms and snow peas.  Cook on medium high heat for 5 minutes.

Add bamboo shoots, chestnuts and chicken and cook for 2 minutes.

Add ingredients for the sauce in a small bowl and stir. Combine sauce to the vegetable mixture. Add cornstarch and water  in a small dish and mix until well combined. Slowly add to the pan   until sauce thickens.

Turn the heat off, season to taste with ground white pepper and serve immediately.

Sunday, October 16, 2016


I recently made Elsie FLOURLESS PUMPKIN OATMEAL CRANBERRY COOKIES. Her hubby John is a peanut butter cookie lover and I planned to make him Peanut Butter Cookies That Make You Go Wild. He loved those cookies as you can see by the expression on his face but I wanted to try a new recipe.

The recipe is from HERE. John loved them and I hope you do also.


1/2 cup sugar
1/2 cup butter- softened
1/2 cup brown sugar
1/2 cup peanut butter
1 egg
1 1/4 tsp vanilla
1/4 tsp salt
1/2 tsp baking soda
1 cup flour
1 1/4 cup Rice Krispie cereal


Preheat oven to 350 degrees.

 Line cookie sheets with parchment paper and set aside.

Cream butter and sugar together until fluffy.

 Beat in peanut butter, egg, and vanilla until creamy.

 Combine flour, salt, and soda in a separate bowl. Slowly beat in to the wet ingredients. Gently stir in rice krispies.

 Allow the  dough to  chill for 1 hour.

Roll into 1 inch balls and place on cookie sheets.

 Bake for 9-11 minutes or until bottoms start to slightly brown.

 Cool for several minutes on cookie sheet before transferring to cooling rack.

 If you don't chill the  dough it will result in a flatter cookie.

Featured 10/24/16 on  What'd You Do This Weekend?

Saturday, October 1, 2016


I wanted to make something for Elsie. She's on a gluten free diet and I made Flourless Oatmeal Lace Cookies awhile back and she loved them. 

It's pumpkin time and I noticed a recipe on Make the best of Everything. I adapted it a bit and she wanted me to tell you it was delicious!  


1 1/2 cups oatmeal ( used instant)

1 teaspoon of cinnamon

1 teaspoon baking powder

1/2 teaspoon pumpkin pie spice

1 cup of pumpkin puree.

1 egg

6 tablespoons of brown sugar

1/2 cup of dried cranberries

2 tablespoons of canola oil ( next time I would use butter)


Preheat oven to 350 degrees. 

 In a medium size bowl, mix oats, cinnamon, baking powder and pumpkin pie spice together and set aside. 

In a medium sized bowl mix all of the other ingredients together.

Add the oat mixture to the second bowl and mix until everything is combined.

 Roll 1 inch balls and place on  cookie sheet which is lined with parchment paper. Press down the cookie dough down with a fork. 

  Bake the cookies for  18-20 minutes, or until the bottom of the cookies are brown and crisp. Leave the cookies on the cookie sheet after taking them out of the oven for another 2-3 minutes and then remove to a cooling rack.

Featured 10/12/2016 on A Bountiful Love

Monday, September 26, 2016


The trip to Canada was fantastic for Max. He got to meet his Canadian cousin!