Brown sugar oatmeal cookies
INGREDIENTS
- 1 cup salted butter, softened
- 2 cups packed dark brown sugar
- 2 tsp. vanilla extract
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1 tsp. Salt
- 1/2 tsp. baking soda
- 3cups old-fashioned oats
METHOD
1. Preheat the oven to 350˚F.
2. In the bowl of an electric mixer (or using a hand mixer), beat together the butter and brown sugar until fluffy. Beat in the vanilla. Add the eggs, one at a time, beating after each addition and scraping the bowl as needed.
3. In a medium bowl, whisk together the flour, salt, and baking soda. Add the flour mixture to the butter mixture in 2 to 3 parts, mixing until just combined after each addition. Mix in the oats until just combined.
4.Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12 to 13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer!
5.After removing them from the oven, let the cookies cool slightly on the pan, then transfer the cookies onto a plate for serving.
CHICKEN GRIED RICE
INGREDIENTS
- 1 large egg
- 1 tablespoon water
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cups cooked white rice, cold
- 1 cup cooked, chopped chicken meat
- 2 tablespoons soy sauce
- 1 teaspoon ground black pepper or to taste
METHOD
- Gather all ingredients.
- Beat egg and water together in small bowl. Melt butter in a large skillet or wok over medium-low heat; add egg and cook without stirring, 1 to 2 minutes. Remove egg from skillet and cut into shreds; set aside.
- Heat oil in the same skillet. Add onion; cook and stir until soft, about 3 minutes. Stir in rice, chicken, soy sauce, and pepper. Cook and stir for about 5 minutes; stir in shredded egg. Serve hot.
Smothered Chicken Breasts
This classic comfort meal is simple to prepare yet full of hearty flavour, making it perfect for both busy weeknights and relaxed family dinners. This recipe brings rich, comforting flavour straight to your table.
INGREDIENTS
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon lemon-pepper seasoning
- 1 tablespoon canola oil
- 8 bacon strips
- 1 medium onion, sliced
- 1/4 cup packed brown sugar
- 1/2 cup shredded Colby-Monterey Jack cheese
METHOD
- Sprinkle chicken with salt and lemon pepper. In a large skillet, heat oil over medium heat; cook chicken until a thermometer reads 165°, 6-8 minutes per side. Remove from pan; keep warm.
- In same skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels; pour off all but 2 tablespoons drippings.
- In drippings, saute onion with brown sugar over medium heat until tender and golden brown. Top chicken with bacon, onion mixture and cheese.
