Bubbles are usually a favourite of kids in the summer and my mom used to make her own which produced much larger bubbles then the store bought bubbles. I recently tried to make my own, but all the recipes I came across had a water base and the bubbles didn't seem to work, so I called up my mom and she shared her recipe with me. All the ingredients should be readily available at your local pharmacy. Give them a try and let me know what you (or your kids) think.
Bubbles
1c Dawn or Joy (these brands produce the best bubbles)
1/4c glycerin
1T rubbing alcohol
1/4c oil
Mix together, get your bubble wands and have some fun!
Wednesday, June 30, 2010
Banana Oatmeal Cookies
I freeze overripe bananas in my freezer and since I had quite a few I searched the net looking for a cookie recipe using bananas. I came across one and tried it yesterday and was quite impressed with the results and so were the friends I served them to yesterday. I changed a few things, so I'll copy it over here, but the original recipe can be found here: http://www.recipezaar.com/53832.
Banana Oatmeal Cookies
3/4c shortening (I used butter)
1c sugar (3/4c is enough as the bananas add sweetness too)
1 egg
1 1/2c flour (I used oatmeal flour or you could use 1/2 whole wheat)
1t baking soda
1t salt
1/4t nutmeg
3/4t cinnamon
1c bananas, mashed (about 2)
1 3/4c oats (I use large flake)
1/2c walnuts, chopped (optional)
1/2c chocolate chips (optional)
Cream the shortening/butter and sugar. Beat in egg until well incorporated. In a separate bowl mix together the flour, baking soda, salt, nutmeg and cinnamon. Add to shortening mixture. Alternately add the mashed bananas and oatmeal. Add in nuts and chips if using. Drop by teaspoons full on ungreased cookie sheets and bake at 375 degrees F for 10-12 min, or until the edges are golden brown.
Banana Oatmeal Cookies
3/4c shortening (I used butter)
1c sugar (3/4c is enough as the bananas add sweetness too)
1 egg
1 1/2c flour (I used oatmeal flour or you could use 1/2 whole wheat)
1t baking soda
1t salt
1/4t nutmeg
3/4t cinnamon
1c bananas, mashed (about 2)
1 3/4c oats (I use large flake)
1/2c walnuts, chopped (optional)
1/2c chocolate chips (optional)
Cream the shortening/butter and sugar. Beat in egg until well incorporated. In a separate bowl mix together the flour, baking soda, salt, nutmeg and cinnamon. Add to shortening mixture. Alternately add the mashed bananas and oatmeal. Add in nuts and chips if using. Drop by teaspoons full on ungreased cookie sheets and bake at 375 degrees F for 10-12 min, or until the edges are golden brown.
Spicy Raisin Cookies
Not sure where I copied this recipe from, but I made them again last week and they are yummy.
Spicy Raisin Cookies
3/4c butter, softened
3/4c granulated sugar
1/3c molasses
1 egg
2c flour (try all oat flour or half white, half whole wheat)
2t baking soda
2t cinnamon
1/2t cloves
1/2t ginger
1/4t salt
1c raisins
Granulated or coarse sugar
Cream butter and sugar until light and creamy. Add molasses and egg and beat until well blended. Combine flour, baking soda, cinnamon, cloves, ginger and salt. Gradually add to creamed mixture. Mix well. Add raisins. Cover and chill for about 1 hour for easy handling. Shape into 1" balls. Roll in sugar to coat well. Place on greased baking sheet. Press with fork or the bottom of a glass dipped in sugar to flatten slightly. Bake at 350 degrees F for 10-12 minutes until set.
Spicy Raisin Cookies
3/4c butter, softened
3/4c granulated sugar
1/3c molasses
1 egg
2c flour (try all oat flour or half white, half whole wheat)
2t baking soda
2t cinnamon
1/2t cloves
1/2t ginger
1/4t salt
1c raisins
Granulated or coarse sugar
Cream butter and sugar until light and creamy. Add molasses and egg and beat until well blended. Combine flour, baking soda, cinnamon, cloves, ginger and salt. Gradually add to creamed mixture. Mix well. Add raisins. Cover and chill for about 1 hour for easy handling. Shape into 1" balls. Roll in sugar to coat well. Place on greased baking sheet. Press with fork or the bottom of a glass dipped in sugar to flatten slightly. Bake at 350 degrees F for 10-12 minutes until set.
Japanese Chicken Salad
My sister brought this to a potluck that my mom hosted for their anniversary and her birthday while we were in BC. I forgot how good it was. The recipe was shared after it was served at a school dinner years ago. I made it last night for dinner, but didn't have green onions and it was not as tasty as the one my sister made. Some people don't cook the noodles first, but most find it tastier if you do. Hope you'll give it a try sometime this summer.
Japanese Chicken Salad
Combine in large bowl:
2c cubed cooked chicken
1 small white cabbage, shredded
2 packages instant noodles, cooked, rinsed and drained (ie Mr. Noodle)
2 green onions, chopped
In a small bowl combine and pour over the salad 3-4 hours before serving:
1/2c oil
3T vinegar
1T sugar
1/4t pepper
1 1/2T chicken mix (the 2 packages that came with the noodles)
Note: Tastes best if made the day before
Japanese Chicken Salad
Combine in large bowl:
2c cubed cooked chicken
1 small white cabbage, shredded
2 packages instant noodles, cooked, rinsed and drained (ie Mr. Noodle)
2 green onions, chopped
In a small bowl combine and pour over the salad 3-4 hours before serving:
1/2c oil
3T vinegar
1T sugar
1/4t pepper
1 1/2T chicken mix (the 2 packages that came with the noodles)
Note: Tastes best if made the day before
Shredded Cabbage Casserole
We visited my sister Rita's family yesterday for dinner and her daughter Leanne made a yummy cabbage casserole that I just had to share with you all. It's actually Rita's recipe that was passed down to Leanne (don't all the best recipes come from our mom's?). I'm not a huge fan of cabbage, but I'll definitely be making this one soon. It was great to see everyone again, especially since it will be the last time before Rita, her husband Albert and clan will be moving to Alberta. We'll sure miss you guys!
Shredded Cabbage Casserole
1 small cabbage, shredded
1/2t salt
1/4c milk
1/4c chopped onion
2T butter
1/8t nutmeg
1/2c shredded cheddar cheese.
Mix all but the cheese in a 2 qt casserole dish. Cover and microwave on high for 5 minutes. Stir. Cook 5 minutes longer or until tender crisp. Stir in cheese. Cook 2 minutes. Let stand covered for 2 additional minutes. Serves 6.
Shredded Cabbage Casserole
1 small cabbage, shredded
1/2t salt
1/4c milk
1/4c chopped onion
2T butter
1/8t nutmeg
1/2c shredded cheddar cheese.
Mix all but the cheese in a 2 qt casserole dish. Cover and microwave on high for 5 minutes. Stir. Cook 5 minutes longer or until tender crisp. Stir in cheese. Cook 2 minutes. Let stand covered for 2 additional minutes. Serves 6.
Mango Salad
This salad was introduced to me by my former roommate Annette. It has since become one of my favourite summer time salads just because it is so refreshing. If you don't like seafood (and how can you not like seafood), you can omit the shrimp, but I don't know what kind of flavour it would have if you skipped the fish/oyster sauce. It makes quite a bit, so you could half it if you like.
Mango Salad
2 large mangoes (look for ones that are fairly firm)
1T lime juice
1T oil
1 chicken breast, finely chopped
1T Thai fish sauce, or oyster sauce if you can't find the fish sauce
1 1/2t sugar
shrimp (as much or as little as you like; 1/4 of a shrimp ring is sufficient)
some red onion, finely chopped
some red pepper, finely chopped
fresh cilantro (optional)
cashews
Peel, pit and julienne the mangoes. Place in a large bowl and sprinkle with the lime juice. Set aside. Fry the chicken in the oil until no longer pink. Add the fish/oyster sauce, sugar and shrimp. Mix well. If there is a lot of liquid, spoon the mixture onto a paper towel lined plate and let drain and cool. Once cool, add to the mangoes, along with the red onion, red pepper and cilantro. Toss gently. Just before serving add the cashews.
Note: Supposedly this can also be made with Granny Smith Apples (or other tart apples), but I've never tried it.
Mango Salad
2 large mangoes (look for ones that are fairly firm)
1T lime juice
1T oil
1 chicken breast, finely chopped
1T Thai fish sauce, or oyster sauce if you can't find the fish sauce
1 1/2t sugar
shrimp (as much or as little as you like; 1/4 of a shrimp ring is sufficient)
some red onion, finely chopped
some red pepper, finely chopped
fresh cilantro (optional)
cashews
Peel, pit and julienne the mangoes. Place in a large bowl and sprinkle with the lime juice. Set aside. Fry the chicken in the oil until no longer pink. Add the fish/oyster sauce, sugar and shrimp. Mix well. If there is a lot of liquid, spoon the mixture onto a paper towel lined plate and let drain and cool. Once cool, add to the mangoes, along with the red onion, red pepper and cilantro. Toss gently. Just before serving add the cashews.
Note: Supposedly this can also be made with Granny Smith Apples (or other tart apples), but I've never tried it.
Date Krispies
Date Krispies
1/2c butter
1/2c granulated sugar
1 1/2c chopped dates
3 1/2c Rice Krispies
6oz bakers chocolate
Put butter, sugar and dates into a large saucepan. Cook gently until sugar is melted and dates are soft. Remove from heat. Add Rice Krispies and stir well to mix. Press into a greased 9X13 pan and smooth the top. Cool. Melt the chocolate with 1T of butter in a double boiler (or in microwave). Pour over Krispies mixture, spreading evenly. When cool, cut into 18-24 pieces, remove from tin and store in an airtight container.
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