Sunshine Cookies

Our oldest was asking for cookies the other day, and when I looked in the cupboard to see what we had, I saw that we had none.  Well, we had some, but they had been hiding in the back of the cupboard for a very long time.  So that got me to thinking, geez, when I was a kid, we always had cookies in the cupboards (Dad's Cookies, to be exact).  And then I started wondering, am I depriving my kid of treats?  We are not big treat givers to our kids.  Even juice is a treat - though the oldest does get it more often now than he ever did when he was younger.  So I decided that this weekend I would bake some cookies.  Starting flipping through the big ole binder, and came across these ones for Sunshine Cookies.  I have no reference where the recipe came from, other than there was a note on it saying "Grandad's favourites" (not my Grandad...I call my Grandads "Grandpa").  So I figured, if someone's Grandpa loved them, then we should give them a try!   Here is the recipe:

Sunshine Cookies

1 cup butter

1/2 cup white sugar

1/2 cup brown sugar

2 eggs

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

2 cups crushed corn flakes

1 cup coconut

1 cup raisins

1/2 cup flax seed

1/2 cup sunflower seeds

1/4 cup sesame seeds

1/2 cup chocolate chips

Preheat oven to 325F.

Using your mixer, beat the butter, sugars and eggs.  Add in the flour, baking powder and baking soda.

Mix in the remaining ingredients, mix well (at this point I was hand mixing).

Drop by tablespoon onto cookie sheets.  Bake for 12 - 15 minutes (it was 12 minutes in my oven).  Remove from oven, allow to cool a few minutes, transfer to wire rack.

VERDICT:

These are a totally different cookie for my house.  Lots of seeds.  My hubby's comment when I was reading the ingredient list to him was "that sounds like what I put in the bird feeder".  Lots of seeds.  I know, I said that already!  They are a totally different texture that what I am used to - crunchy but not in an overbake / fried kind of way.  Crunchy and soft, if that makes any sense at all?  And addicting.  I really like them.  So do the kids.  The hubby was scowling because I put chocolate chips in them (he now claims to hate chocolate chips).  Little does he know that I made some without chocolate chips and hid them in his lunch kit for tomorrow :-)

Scrumptious Sunday Recipe Link Party #53

Hello friends! Here we go again with another week of Scrumptious Sunday!  I sure hope that the weekend has been good to you.  Ours has been pretty good - with the exception of our toddler fighting a bug.  Though he's under the weather he has been keeping pretty good spirits.  Some highlights though included getting to spend a little time with one of my best friends and her new baby...my hubby took on a lot of my normal weekend chores, which freed me up to get spend time with the kids and get a few things done (like my NEW RECIPE INDEX!!) and topped off with a date night with our oldest.  He dressed up (in a tie even!), bought me flowers, and took me out for dinner.  It was just awesome to have that one-on-one time with him!

OK, that's enough from me...let's get to the party!!  Here is the link! Can't wait to see what you bring to the party this week!

"Almost" Alphabet Soup

Our kids love soup.  The youngest has loved soup from the first time he tried it, and will eat 2 or 3 toddler-sized bowls of soup in one sitting.  Our youngest is a bit more fussy in terms of what soup he will, but get the right one and he is a happy happy kid.  They both love Vegetable aka Alphabet Soup.  What kid doesn't?  And I figured I could probably make a big batch of homemade soup for the family...enter my search to find alphabet pasta.  No luck (yet) but I did find some great ring pasta and also bug shaped pasta! Perfect!

I made some homemade vegetable soup - my "Almost Alphabet Soup" using this vegetable stock as the base.  Here is what I did:

Ingredients

4 cups vegetable stock
2 large carrots, peeled and sliced
1 stalk celery, sliced
1 cup green beans, sliced and ends removed
1/2 cup frozen green peas
1/2 cup corn kernels
Pepper to taste
3/4 cup "O" pasta

In a large pot, slowly reheat the vegetable stock.  Add in all of the vegetables and allow to simmer for about 15 minutes.  Bring the soup to a slow boil, add in the pasta.  Slow boil for about 5 minutes.  Remove from heat, serve, and enjoy!

VERDICT:
The soup was a hit, especially with the kids.  I'm already thinking about my next version using those bug shaped noodles!  Stay tuned!

Recipe Recap #5

Hello friends! Welcome to this week's Recipe Recap!  Looking back, the week of February 24-March 2 was a busy one for recipes.  Here they are!

Banana Caramel Cream Pie
Must be the time of year, I just made another version of the Banana Cream Pie - the new recipe will be posted very soon :-)

Salmon with Sundried Tomatoes and Capers

Kung Pao Pork
This is one that we just loved.  I'm craving it now...

Before I go...Addicted to Recipes is in the running for the Top Food Blog 2013 at voiceBoks.com.  Would love your vote...just two little clicks and you don't need to register for anything...thanks!  Here is the link! (or click on the image below)




See you next week!

Vegetable Stock

Alrighty, here we go with what might be a new phase...soup!  Our oldest son has informed us that he "no longer likes sandwiches for lunch"...and that he "only wants soup."  Eeks.  I know it's just him testing us, but I've also been wanting to make some fresh soups.  Our kids loves "Alphabet Soup" so I have been thinking about how to make our own homemade version.

Enter last week, when my Mother-in-Law came to visit.  She came bearing gifts, specifically a new cookbook for me.  Hello, awesome!  Started to flip through the book, and one of the first recipes I came across was "Vegetable Stock".  Perfect for my quest to make the kids a homemade alphabet soup. Here is the recipe:

Vegetable Stock (Source: My Father's Kitchen)

1 large onion, peeled and chopped
2 carrots, peeled and chopped
1 stalk celery, chopped
1 leek, chopped
3 cloves garlic, peeled and whacked with a knife
4 sprigs fresh parsley
2 teaspoons thyme (original recipe called for 4 sprigs fresh thyme, but fresh thyme was hard to find)
1 teaspoon tarragon (original recipe called for 2 sprigs fresh tarragon, but again, hard to find)
1 bay leaf
1 teaspoon coarse salt
1 teaspoon peppercorns (I used a 4 Pepper Blend from Epicure)
12 cups of cold water

Fill the pot with the water.  Add in all of the vegetables and spices.  Heat to boiling, reduce heat and simmer for 45 minutes.  Remove from heat and cool.  Strain and portion into storage containers (in portions).   The stock can be frozen for up to 6 months, or keep in your fridge for no more than 2 weeks.

Stay tuned to see what recipes I use the vegetable stock for!

Thanks for visiting today...I hope you have a great day!

Scrumptious Sunday Recipe Link Party #52

It's my ONE YEAR ANNIVERSARY for hosting Scrumptious Sunday!  Woohoo!  I can't believe that this is my 52nd link party.  Each week it gets better and better.  THANK YOU for joining me in my addiction!

This weekend my hubby and I are also celebrating our 7th wedding anniversary - our anniversary was a few days ago, but we are celebrating this weekend.  Yay!

Before we get to this week's party, I'm celebrating my link party anniversary by giving away a few prizes - premium ad space here on my blog for 30 days and wall vinyl "Welcome to our Home"  Enter via the rafflecopter below!  (CAN/US only - please read the terms and conditions)


a Rafflecopter giveaway

Scrumptious Sunday Recipe Link Party #52 is now live!  Here is the LINK to get you over to the party!

Thanks so much for stopping by, sharing your recipes, and checking out some of the fabulous recipes already posted at the party!

Scrumptious Sunday #51 - Features

Hello everyone! Welcome to Feature Friday (part 2)! (Did you check out the features, part 1?) I hope your week has been fantastic.  We've been busy as ever - last weekend we had company and there was lots (and lots) of hockey going on.  It was great fun all around!  This week my husband and I celebrated our 7th wedding anniversary!  At work, things are ramping up...everywhere, all around, life is busy but good!

Did you catch my posts this week?

7th Anniversary Gift

Kellogg's Canada - New Product Giveaway!

Recipe Recap - Baked Egg Cups and Chicken Asiago Dijon

Carrot Spice Muffins

Here are the features from Scrumptious Sunday #51:

If you are featured this week, please grab a BUTTON from my button page! 

My little family has been titled "Honourary Greeks" in our Greek friends' community...and since I love almost all Greek food, this feature is a given for me :-)
Traditional Greek Pita Bread from Half Baked Harvest

I love lasagna, it's one of my favourite foods.  This sounds good.  And since it's from Tara, I am pretty confident it will be!
Lasagna Soup from Noshing With The Nolands

I'm on a bit of a homemade soup kick right now (stay tuned to the blog...you will see!).  And I also love chicken pot pie.  This sounds delicious!
Chicken Pot Pie Soup from Sunflower Supper Club

And we can't forget dessert!  And that I am a total cookie monster...
Peanut Butter Nutella Oatmeal Chocolate Chip Cookies from My Favorite Finds

Thanks so much everyone for all your fabulous recipes!

This week's party marks my ONE YEAR ANNIVERSARY hosting a link party!  What a ride it has been!  Thanks everyone for your continued support and participation!  

Don't forget, Scrumptious Sunday will be back starting this Saturday night at 8 pm! Can't wait to see all the goodness you bring next week!