Wednesday, February 25, 2009

Three-Ingredient Sticky Baked Chicken

OK, so mine didn't look like the magazine photo, but it tasted pretty good. Maybe there was too much soy sauce; I'd cut back. It made the sauce look less red and a tad salty. It was very simple and well received by the whole family.

3/4 cup chili sauce or ketchup
6 tbsp soy sauce
6 tbsp maple syrup
12 boneless skinless chicken drumsticks

  1. Preheat oven to 400 F. Line baking dish with foil for easy clean-up.
  2. Whisk ketchup, soy sauce, and syrup together in a small bowl.
  3. Pour sauce over chicken to cover completely.
  4. Bake 25 minutes or until juices run clear.

Inspiration: Canadian Family magazine

My Mom's Spaghetti Sauce

I've been eating this spaghetti sauce my whole life. My mom used to make it in huge batches and freeze it in Tupperware in the chest freezer. She'd probably triple this recipe or more when she made it.

The original recipe calls for diced tomatoes but I find you get a saucier sauce by using at least one can of crushed tomatoes. I also adjust the sugar to taste, to cut the bitterness of the tomato paste. 


1 1/2 pounds ground beef
2 cup chopped onion
1 cup chopped green pepper
1/2 cup chopped celery
6 cloves garlic, minced
2 (28-ounce) cans diced tomatoes, or crushed tomatoes
2 cans tomato paste
2/3 cup water
4 tsp dried parsley
2 tsp dried basil
2 tsp dried oregano
1 tsp dried marjoram
2 tsp sugar
1 tsp salt
1/2 tsp pepper


  1. In a large sauce pot, cook ground beef, onion, green pepper, celery and garlic, drain fat. Add everything else.
  2. Cover and simmer 30 minutes. Uncover and simmer 10 to 15 minutes, or until desired consistency.

Variation: Add red peppers, zucchini, carrots, etc.
Inspiration: Better Homes and Gardens New Cook Book

Monday, February 23, 2009

Oatmeal Raisin Cookies

These are my favourite oatmeal raisin cookies. I got the recipe from the lid of a Quaker Oatmeal container. I stopped using the container long ago to store oats; but I've been reluctant to throw away the container until now, because I didn't want to lose the recipe. The recipe is called "Vanishing Oatmeal Raisin Cookies." They live up to that name.


1 cup butter
1 cup brown sugar
½ cup white sugar
2 eggs
1 tsp vanilla
1 ½ cups flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
3 cups uncooked oats
1 cup raisins


1. Preheat oven to 350 F.
2. Beat together butter and sugars until creamy.
3. Add eggs, vanilla; beat well.
4. Add combined flour, baking soda, cinnamon, salt, and mix well.
5. Drop rounded spoonfuls onto ungreased cookie sheet.
6. Bake 10 to 12 minutes or until golden brown.
7. Cool one minute on cookie sheet before removing.

*For bar cookies, bake 30 to 35 minutes in ungreased 13x9 metal baking pan.

Makes four dozen.

Inspiration: Quaker Oats Oatmeal canister