Mexican White Bean Soup-Crockpot Version

Makes: 6 servings

ingredients

• 6
  cups water
• 8
  ounces dried navy beans ( 1 1/4 cups)
  
  
• 1
  large onion, chopped (1 cup)
• 2
  stalks celery, sliced (1 cup)
• 2
  medium carrots, sliced (1 cup)
• 3
  cloves garlic, minced (3 tsp of minced garlic in the jar)
• 1
  tablespoon vegetable oil
  
  
• 2
  teaspoons ground cumin
• 1/8 - 1/4
  teaspoon cayenne pepper flakes
• 3
  teaspoons chicken bouillon mixed with 3 cups water
  
  
  
  Right before you serve the soup, add:
• 1
  cup salsa verde or canned tomatillos if that's what you have on hand
  
  
• Topping:
  Dairy sour cream 
  1/4   cup chopped cilantro
  
  
  
  Optional:
  1 orange
• 
  

directions

1.Soak beans overnight in the 6 cups of water. Discard water and rinse beans.

OR

Rinse beans. In a 4- to 5 quart Dutch oven combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain off the water and rinse beans.

2.Add all ingredients, including the 3 cups of water, into a crockpot and cook until beans are tender, approx 8 hours.

3.Scoop about half the soup into a blender and blend slightly. (You can also use a fork or potato masher and just mash the soup until it's the thickness you like.)  Return to crock. Add salsa verde. Top with chopped cilantro and sour cream. 

Optional:

Finely shred 1 teaspoon peel from orange; then juice the orange. Stir in both orange juice and peel.

Makes 6 servings.

Chocolate Moose Cookies

This is an Ann Clark cookie cutter. http://www.annclark.com/product/249/Whats-New

Cookies:

Cream together: 1 1/4 cups softened butter 1 1/2 cups sifted powdered sugar Beat in: 1 egg Mix together then add: 3 cups sifted flour 1/2 cup unsweetened cocoa powder 1/4 Teaspoon salt Chocolate Glaze Ingredients: 2 oz. bittersweet chocolate 1 T vegetable oil Pre-heat oven to 350. Mix until all ingredients are well blended. Divide into quarters and chill for 2 hours. Roll out to 1/4" thickness between two sheets of waxed paper or on a floured board. Cut into shapes and bake for 8-10 minutes. Cookies can be frosted or eaten just plain. I have also used this recipe in a cookie press. Chocolate spritz cookies, mmmmm. Chocolate  glaze directions: Melt the chocolate with oil using double boiler or use a water-filled saucepan and pyrex measuring cup. Make sure to not fill the water too high. If water gets into the chocolate, it will ruin the chocolate. Boil the water and stir the chocolate and oil until all is melted. Spread the chocolate onto the moose feet and antlers. Sprinkle with jimmies.