Amanda’s Ultimate Oatmeal Raisin Cookies

Quite a name, quite a cookie. Named after my daughter’s favorite. You’ll need a food processor or blender for these.

1/2 cup raisins
1/3 cup water
1/2 cup white Crisco (not butter-flavored)
1 egg
1-1/2 cups firmly packed brown sugar
1-1/2 tsp. pure vanilla extract
2 cups flour – all purpose
1-1/4 cups old fashioned oats (not instant)
2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. salt
1/2 cup raisins

Preheat your oven to 275 degrees.

In the processor or blender, add the 1/2 cup raisins with the water and blend/blitz on high speed until really smooth. Scrape this out into a large bowl and add the Crisco, egg, sugar, and vanilla. Mix until smooth.

In a separate bowl, with a wooden spoon, mix the flour, oats, baking soda, cinnamon & salt. Pour this into the wet stuff and mix well. Mix in raisins.

Wet your hand and make dough balls (walnut size) and place on the ungreased or parchment lined cookie sheet. Gently press down to slightly flatten. Bake for about 22 minutes. Don’t overcook these. Remove from sheet and set on cooling racks.

Perdue & Old Bay Chicken Cutlets

perdue.jpgMy daughter received these great new Purdue Chicken Perfect Portions as a promotional item and asked me if I wanted to try them. So, browsing my cupboards I came up with this recipe using Old Bay Seasoning and flour. Then, because I had Matzo meal in the house, I substituted it for the traditional breadcrumbs and grated cheese. What a great idea it was! Another dinner gobbled with no leftovers! old-bay.gif

6 (or more) thin chicken breasts, sliced/pounded thin
2 Tbs. butter
3 Tbsp. olive oil (extra virgin is best)
3/4 cup flour
1 tsp. kosher salt
1/4 tsp. ground black pepper
2 eggs
2 Tbs. water
3/4 cup matzo meal
2 Tbs. Old Bay Seasoning

Place the oil and butter in a large non-stick frying pan and turn heat to medium-high. Meanwhile, open each Perfect Portion pack to rinse and pat dry; place on a plate.

On 3 separate plates do the following:

  • Mix flour, salt & pepper on 1st plate;
  • Whisk the 2 eggs and water on 2nd plate;
  • Finally, mix matzo meal and Old Bay Seasoning on 3rd plate. Line them up in that order across your counter next to the stove – it’s easier this way.

With a fork, pierce and pick-up one of the cutlets, dredge in the flour mixture on both sides – gently pat; then dip in the egg mixture coating both sides; finally, dredge in the matzo meal/Old Bay mix and press down gently on both sides to make sure it’s coated well. Do this with about 3-4 cutlets or as many will fit in the pan at a time.

Place in the the pan and cook on medium-high for about 5-6 minutes on each side – we like them crispy – or until done. If you make a couple of batches, you will want to add more butter and oil.