I told myself I wouldn’t eat much of it but I am such a bad bad girl. Now I need to find some real good appetite suppressant so I can make up for all those cookies I have eaten.

Okay do you wanna try to make it too? I’ll share you my recipe but do give credit to me alright?

INGREDIENTS:

* 1 cup butter, softened
* 1/2 cup white sugar
* 1 cup packed light brown sugar
* 21eggs
* 1 teaspoon vanilla extract
* 1/2 cups all-purpose flour
* 1/2  teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1 1/2 cups rolled oats
* 1 cup raisins

DIRECTIONS:

1. Preheat your oven to  190 degrees C ( 375 degrees F).
2. In large bowl, cream together the butter, brown sugar  and white sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Ingredients:
4 cups cooked rice
1/2 cup cooked shrimp, halved
1/2 cup cooked fish or squid
1/2 cup green onions, chopped
1 tbsp soy sauce
1 tbsp Worcestershire Sauce
1 clove of garlic, minced
1/2 tsp salt
3 tbsp canola oil
1/4 cup fresh parsley, snipped
1/2 snap peas
1/2 cup carrots, chopped

Method:
In a wok, sauté onions in oil, add the carrots and parsley for about 2 minutes. Vegetables should be tender, but still be crunchy. Add the remaining ingredients and stir until well combined. Cook until the rice is hot.

Enjoy this delicious meal. You would need appetite suppressants to stop your self from eating !

The trick here is to return the drained potatoes back to the saucepan for a few minutes to dry them a bit over medium-low heat before mashing. Trust us, it makes a difference!

* 4 mediumpotatoes, peeled, cut into 1-inch chunks

* 1 1/4 teaspoons salt, divided

* 2 tablespoons butter or margarine, softened

* 1/4 to 2/3 cup hot milk or cream

In large saucepan, combine 5 cups water, potatoes and 1 tsp. of the salt; bring to a boil. Reduce heat to medium; cover and cook 10 minutes or until potatoes are tender when pierced with a fork. Drain potatoes thoroughly in colander. Return to saucepan; heat over medium-low heat 1to 2 minutes to dry potatoes, stirring occasionally. In saucepan, mash potatoes with potato masher or fork, or beat with electric hand mixer until chunky. Stir in butter, remaining ½ teaspoon salt and ½ cup of the hot milk. Add additional milk, a little at a time, if necessary, for desired consistency. Season to taste with additional salt, if desired. Serve immediately.

Makes 4 servings.