From the moment I watched Nancy Fuller make these cookies in her idyllic farmhouse kitchen I knew that I was going to replicate them in my pretend farmhouse kitchen. No-bake cookies are a family favorite, and the toffee addition just seemed like a stroke of genius! Of course I also tend to gravitate towards treats that I can make with my kids. So even if my garden is in reality a pool, and my cows and chickens are actually neighbors in my subdivision; by golly, I can eat like a fuller farmer! (I didn’t make that up, it’s the name of her blog 😉 )
The original recipe can be found on FoodNetwork.com
As organic as possible:
3 cups quick-cooking oats
1 cup peanut butter
1/2 cup bittersweet chocolate chips
1/2 cup semisweet chocolate chips
1/2 cup toffee bits, plus more for sprinkling
2 tablespoons softened unsalted butter
1/2 teaspoon kosher salt
Line a baking sheet with wax paper. Combine the oats, peanut butter, bitter and semisweet chocolate chips, toffee bits, butter and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the chocolate chips melt, 3 to 5 minutes.
Scoop heaping tablespoons of batter onto the baking sheet and sprinkle each cookie with extra toffee bits. Freeze for 15 minutes before serving. The cookies can be stored in the refrigerator in an air-tight container for 1 week.
Recipe courtesy of Nancy Fuller
Read more at: http://www.foodnetwork.com/recipes/nancy-fuller/chocolate-toffee-no-bake-cookies.html?oc=linkback
I love fried chicken as much as the next girl, who loves fried chicken, who’s not from the South… but my grandma was, so it’s in my blood, right there with biscuits, and gravy. And I’m a fan of soaking your chicken in buttermilk, so it’s moist and juicy. However, many of you know that one of my children has a dairy allergy, so what is one to do? Enter Paula Deen, who is from the South- so that’s legitimate. She has given us a fantastic recipe, which we (a.k.a. my sister the chef) have adapted, full of juiciness and flavor… (BTW do not be dismayed by the cup of Sriracha, it’s really not spicy.)
As organic as possible:
1/3 cup Water
1 cup Sriracha sauce
2 cups Flour
1 tsp Pepper
1 – 1 1/2 to 2 lb Chicken
Oil for frying, preferably Peanut
In a medium size bowl, beat the eggs with the water. Add the Siracha and stir. In another bowl, combine the flour and pepper. Generously sprinkle the chicken with season salt. Dip the seasoned chicken in the egg/Siracha mixture, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. (Using a deep fry thermometer if you have one.) Do not fill the pot more than 1/2 full with oil. Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
You can find the Paula Deen’s original recipe from Food Network here.
I like to start diets at the most inopportune times, like two days before Thanksgiving or on Christmas eve. I don’t know what my problem is. If I had to psychoanalyze myself, I’d probably say I was setting myself up for failure. But that is not how it feels at commencement; it feels very earnest as in “I don’t care what tomorrow is, I’m starting today!” But you can imagine how it ends.
So the past couple days, I’ve been contemplating, let’s just call it, healthy eating. The list of reasons why is boring, and redundant, so I’ll spare you and me. Then I’m reading this article from Food Network magazine about how much activity you need to do to burn off certain popular summer treats. And some of it is not relatable; I don’t row or play tennis. I don’t play basketball or jump rope (that’s actually a hilarious thought), and on a plus side I don’t eat lobster rolls… which means I just spared myself an hour of swimming, awesome! I do have the yard work thing under lock down which means I burned off two pieces of fried chicken last night (that’s like the same as a reuben sandwich right?) Anyway I put down my bag of honey mustard pretzels and said ok. Let’s do it. There’s not even a holiday scheduled for weeks so there’s that, momentum.