Kettle chips, cookies, and progress :)

Peter is just finishing up his two days off and I feel like we got something accomplished while he was off. He finished the shelves we were working on last week, and having them allowed us to clean up a lot of the downstairs.


With another hour or two of tidying / unpacking it will be a great play room for the kids (it will be even better once we've replaced the paneling with drywall and replaced the orange and brown carpet with laminate :) ).

Tonight I decided to make some cookies I haven't made in a while. The recipe is from my friend Sunshine ... hopefully she doesn't mind if I post it.

They are called Crunchy Crisp Cookies and here is the recipe:

1 cup butter
1 1/2 cup brown sugar
1 egg
1 1/4 cup oatmeal
1 cup coconut (next time I will use a bit less - I'm not a coconut fan)
1 1/2 cups flour (next time I will try another 1/4 cup. I find when using butter instead of margarine the cookies are a bit 'greasier')
1 tsp cream of tartar
1/2 tsp baking soda
pinch of salt

I cream the butter and sugar together, add the egg, then all the dry ingredients. I tried using 1/2 cup of whole wheat flour this time and can't notice the difference. I really like these cookies - I think it's the brown sugar :) Cook at 350 degrees F for about 12 minutes.

And more cooking (this actually happened before the cookies):

I had a 'craving' for Saint John Alehouse's loaded kettle chips today so I decided to try making them myself. I sliced potatoes as thinly as I could, then shook them in a ziploc bag with a mixture of 2 Tbsp melted butter and 2 Tbsp olive oil (approximately). I arranged them in one layer on a cookie sheet and sprinkled them liberally with salt. I cooked them at 425 degrees F for about 30 minutes. Next time I will try 400 degrees F as some of the 'chips' burned.

After they were cooked (I flipped them after 20 minutes and removed the ones that were already done), I sprinkled them with cheddar cheese, green onions, and crumbled bacon. Put the plate with everything back in the oven at 325 degrees F to melt the cheese and served with sour cream. Sorry no pictures - they were gone pretty quickly :)

I was very impressed with how closely these imitated the ones from the Alehouse. They were way too much work to have very often, though!

Well, I must go console Peter since Montreal just lost ...