Wednesday, August 6, 2014

Kitchen Sink Cookies

While my posts have definitely been far and few between, my cooking has not! Sometimes I throw together what's in the fridge, other days I defrost from the freezer, and when I have time I actually plan and shop for and prepare our meals. The same goes for baking-if I have time to search Pinterest and google recipes then I will buy the ingredients I need for Pumpkin Chiffon Cake or Banana Bread or S'mores bars. Then there are the days where my kids request cookies and I reach in the fridge to take out the butter, and....oh, there's none left! 1/2 stick of margarine won't get me very far, and neither will a scant half bag of milk chocolate chips. Luckily enough batches have been baked in my kitchen that throwing together this recipe wasn't too difficult, and luckily was super delish! It's also a winner when the recipe can be made in one bowl-less to wash!! Good to know we can always improvise with what we have on hand, and when made with love the results are always yummy!


1 cup oil (canola, coconut, vegetable, grapeseed)
3/4 cup white sugar
3/4 cup light brown sugar, packed
2 eggs, room temp
1 generous tsp vanilla extract
2 cups flour
1 tsp kosher salt
1 tsp baking soda
1 1/2 cups rolled oats (not steel cut; I use Trader Joe's)
1 cup white chocolate chips
1 cup milk chocolate chips

**optional: 1/2 cup shredded coconut and 1/2 cup chopped walnuts


  • Preheat oven to 350 degrees and place a sheet of parchment/baking paper on each of 2 cookie sheets. 
  • Combine oil, sugars, eggs and vanilla and mix well with a wooden spoon, using the back to break up the lumps of brown sugar until mixture is smooth. Add flour, salt and baking soda and mix well. Add oatmeal and chocolate chips and stir to combine, getting an arm workout at the same time! 

**At this point, you can bake as is (and they are fabulous!) or you can empty your pantry more and add the coconut and walnuts, both or either. You can substitute pecans if you like.

  • Use a medium size cookie scoop or drop by tablespoons on the baking sheets, 12 per sheet. Bake 10-12 minutes depending on your oven, rotating halfway. Let cool for 2 minutes on baking sheet then remove to wire cooling rack. Repeat on both sheets. This batch will make 4 dozen cookies, depending on the size of your cookie scoop.
  • Store in a covered container, cookie jar of zippered food storage bag for up to a week, though they won't last that long!
  • Eat and enjoy!

Tuesday, April 8, 2014

Baked Chicken Schnitzel

Who doesn't love crispy fried chicken? Chicken fingers? Well you can love it that much more when it's baked and not fried! A traditional Eastern European dish, schnitzel is now as common in Israel as falafel!  Crispy, yummy, fried with bread crumbs and sesame seeds. There are so many different ways to make it. I often use Panko that I season with salt, pepper, garlic powder, onion powder, paprika and sesame seeds. Sometimes I use fresh or dried bread crumbs that I season up, and sometimes I use the Pereg classic schnitzel bread crumbs from a kosher market. Whatever you have or like to use will work great for this. It's more a method than a recipe!


1 lb Boneless, skinless chicken breast sliced thin or pounded flat (about 5 pieces)
2 Eggs
1 teaspoon Dijon mustard, optional
1 cup flour 
2 cups bread crumbs of your choice, see above
Olive or grapeseed oil 
Lemons, optional 

Preheat oven to 375 and prepare a baking pan drizzled with 1-2 tablespoons oil. Place pan in oven. 

Prepare 3 dishes or pie plates and fill 1 with flour seasoned with salt/pepper, 1 with eggs beaten with Dijon and 1 tablespoon water, and 3rd dish with bread crumbs 

Dredge chicken in flour (shake off excess), then egg mixture then coat well on bread crumbs 

Repeat until all pieces are coated and set aside on wax paper. 

Remove pan from oven and arrange chicken on pan. Spray top with cooking spray or olive oil using a mister. 

Bake in preheated oven 7-8 minutes let side until brown and crispy. I like to put it on a cooling rack when it's done so it stays crispy. Serve with lemon wedges. 

Eat and enjoy! Our favorite way to enjoy schnitzel is with pita, hummus, rice and Israeli salad. 

Monday, March 3, 2014

Crazy good carrot cake

As we were sitting down to Shabbat dinner last week, I realized I forgot to make dessert. So when that happens, of course you throw together carrot cake from scratch, from memory. And just hope and pray it comes out delicious for you to serve to your guests! And when it does, you can't stop eating it.


1 cup oil (canola, vegetable, grapeseed)
1 cup sugar
2 eggs
1 tsp vanilla
2 cups shredded carrots
2 cups flour
1 tsp kosher salt
1 tsp baking powder
1/2 cup chopped walnuts, optional


Preheat oven to 350 degrees F and grease a bundt pan or 9 x 13 baking pan. 

In a large bowl mix oil and sugar. Add eggs and vanilla. In a separate bowl combine dry ingredients and then add to wet mixture. Fold in carrots and walnuts.

Bake for 50-60 minutes until golden brown. Let cool in pan at least 30 minutes before inverting onto plate.

Optional glaze:
Combine 1 cup powdered sugar with 1-2 tbsp milk (cow, almond, soy, non-dairy) and spoon glaze over top of cake.

Eat and enjoy! 

Wednesday, October 23, 2013

Someone said strawberry salad?

I am not a menu planner. I try to plan meals for the week while I am walking the aisles, but in reality I end up buying some chicken and some salmon and some vegetables and some grains and then each afternoon I open the fridge and figure out what I am in the mood for. Or really, what I have time for. Sometimes nothing sounds good. And sometimes, especially on those hot summer days, just a big salad sounds good. I make Chinese chicken salad, BBQ chopped chicken salad, and taco salad. Lately I started making this, and I am addicted. I started out making it for myself for lunch with leftovers, but now I make it for dinner and it's a winner! This is one of those put-whatever-you-have-in-the-house-or-you-like salads. So use this as a method not a strict recipe. Obviously you can use more or less of anything to suit your needs. My mom hates fruit in salad. Weird right? So if you are her, or you are like her, leave it out. But something about the strawberries with the balsamic and all the other yummies is super delish. Try it and tell me what you think!


  • 1 head romaine or butter lettuce, chopped
  • 1 avocado, diced
  • 1 cup strawberries, sliced
  • 1/2 cup cashews halves or pieces, or chopped
  • 1/4 cup green onions (optional)
  • 1 cup sliced or diced chicken breast (this was leftover grilled chicken-you can use rotisserie chicken and shred it, you can grill some up, you can poach it...whatever you have/like)
  • Balsamic Dressing (you can use bottled dressing or sesame dressing, but I make my own with balsamic glaze, honey, olive oil, lemon juice, Dijon mustard, salt and pepper)
  • Chop all ingredients and combine! Don't be overwhelmed by all the steps in this recipe :).
  • Eat and enjoy!


Melissa's Most Delish Mac & Cheese

Who doesn't like mac & cheeses? Well, my friend J doesn't. But really, who doesn't? And Kraft is good. So is Annie's. They all will do, but there is truly nothing like homemade mac and cheese! My mom and I have a recipe we have used for years from someones old synagogue Sisterhood cookbook, and it is fabulous, but then this came along. My very dear and too-far-for-comfort friend Melissa shared this top secret recipe with me years ago, and I have been making it and sharing it in her honor ever since. It is one of those recipes that you can make with your eyes closed, but when people ask you what is in it you are slightly embarrassed to tell them. I try to cook healthy, almost all the time. Except for desserts. And this. Try it once, and you will know why. Bring it to a potluck, deliver to a friend for dinner, or make for your family. Everyone will love it, every time!


  • 16 oz Velveeta (block), cubed
  • 1 stick butter, cubed
  • 1 can evaporated milk (nonfat, low fat or whole)
  • 1 lb pasta (macaroni or shells are best but any shape works)
  • 8 oz shredded cheddar cheese
  • Preheat oven to 350 degrees
  • Boil pasta in salted water, then drain
  • Grease a 9 x 13 baking dish or use disposable tinfoil pan
  • Combine pasta, butter, milk and both cheeses. Pour into prepared pan and bake at 350 for approximately 20-30 minutes, stirring every 10 minutes. If you like it crispier on top, let it bake longer. 
  • Be prepared for gooey deliciousness.
  • Eat and enjoy!

Saturday, September 14, 2013

My Yummy in Your Tummy: A Steaming Bowl of Tortilla Soup!

My Yummy in Your Tummy: A Steaming Bowl of Tortilla Soup!: Well, it's been a while. So sorry. I have been busy cooking and eating and baking and eating and eating and eating and cooking and eatin...

My Yummy in Your Tummy: Best Corn Chowdah Evah!!

My Yummy in Your Tummy: Best Corn Chowdah Evah!!: It's hard to believe that I have not shared a recipe for far too many months now. I could tell you I have been busy cooking, but it'...