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.

Cream Cheese Frosting

Recipe Courtesy of Cathy Lowe food network

Great amount of frosting for 1/2 box cake or 8 cupcakes.

Ingredients

• 4 ounces butter, softened
• 4 ounces cream cheese, softened
• 11/2 - 2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract

Drop NY Times Sugar Cookies to try

INGREDIENTS

• 1/2 cup flour
• 1/8 teaspoon salt
• 1/8 teaspoon baking powder
• 4 tablespoons unsalted butter, plus 1 tablespoon for greasing cookie sheets
• 1/3 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 tablespoon grated lemon rind
• 1 tablespoon milk

PREPARATION

1.

Preheat oven to 325 degrees. Mix the flour, salt and baking powder. Set aside. Grease 2 cookie sheets with 1 tablespoon of the butter. Cream the remaining butter. Gradually add the sugar and continue beating until blended. Add the egg, vanilla, lemon rind and milk. Add the flour mixture all at once and beat until smooth.

2.

Drop teaspoonfuls of dough onto the cookie sheets, spaced 1 inch apart. Bake until golden brown, about 10 to 15 minutes. Set aside to cool.

YIELD

Two dozen cookies

• Originally published with FOOD; A Jolt of Cool
• By Molly O'Neill, June 28, 1992

Olive Cheese Bread

Prep Time 10 Minutes Cook Time 25 Minutes

Servings 12

Difficulty Easy

Ingredients

• 1 loaf French Bread
• 6 ounces, weight Pimiento-stuffed Green Olives
• 6 ounces, weight Black Olives
• 2 stalks Green Onions (scallions)
• 1 stick Butter, Room Temperature
• ½ cups Mayonnaise
• ¾ pounds Monterey Jack Cheese, Grated

Preparation Instructions

Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

Checker Board Cookies

• 
  
  
  
  
• 
  
• 
  
• 1 cuo unsalted butter, softened
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon pure lemon extract
• 1/4 teaspoon salt
• 2 1/2 cups sifted all-purpose flour
• 3 tablespoons Dutch-process cocoa powder
• 1 large egg

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until well blended, 1 to 2 minutes. Add vanilla extract, lemon extract, and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl.
2. Turn dough out onto a clean work surface; it will be loose and crumbly. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Divide dough in half. Sprinkle cocoa powder over one of the halves. Knead until cocoa has been fully incorporated.
3. Place each half of the kneaded dough between two sheets of plastic. Using a rolling pin, shape dough into two 7-inch squares, about 3/8 inch thick. Using a sharp knife and a ruler, slice each square into nine 3/4-inch-wide strips.
4. Whisk together the egg and 1 tablespoon water. Cover work surface with plastic wrap. Place three strips of dough on plastic, alternating white and chocolate strips. Brush tops and in between the strips with egg wash. Gently press strips together. Repeat, forming second and third layers, alternating colors to create a checkerboard effect. Wrap assembled log in plastic. Repeat process for second log, reversing color pattern. Refrigerate 30 minutes, or freeze 15 minutes.
5. Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat or parchment paper. Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.

White Texas Sheet Cake

    

Source: AllRecipes via Life as a Lofthouse
Serves 24

                       

                                                                         

Ingredients:
1 cup butter
1 cup water
2 cups all-purpose four
2 cups white sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon salt

Frosting:
1/2 cup butter, cubed
1/4 cup milk
4 cups powdered sugar
1/2 teaspoon almond extract

Instructions: 
Preheat oven to 375 degrees.


In a medium saucepan bring butter and water to a boil. Meanwhile, in a large bowl add flour and sugar and mix. Then add in eggs, sour cream, extract, baking soda and salt. Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth.  No need to use an electric mixer. Batter will be very thin.

Pour into a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at 375 for 18-22 minutes or until golden brown. Your cake will be flat and not very tall (it's a sheet cake). Cool for about 10 minutes. You still want your cake a little warm when you add the frosting so that it spreads well.

For the frosting: In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in the powdered sugar and extract. Stir until smooth and all combined. Spread immediately over warm cake. Decorate cake with sprinkles, if desired.