Mexican Wedding Cakes

These are my very favorite christmas cookie, and they are so easy to make

Ingredients

1 c. butter
1/2 c. powdered sugar
2 c. flour
1/2 T. vanilla
1/2 c. chopped walnuts
extra powdered sugar

Instructions

Cream the butter and sugar. Mix in flour and vanilla. Add nuts and mix by hand. Roll into small balls and place on a cookie sheet. These do not spread so you can place them close together. Bake for ~20 minutes at 350. They are best when they are just barely done, so watch them closely. Let them cool for a minute to let them solidify, and then transfer them to a bag of powdered sugar. Gently move them around to give them a good coating of sugar. Let them sit in the bag for around 10 seconds so the steam from the cookies can combine with the coating of sugar. Remove and transfer to a wire rack to cool.

I like these best refrigerated the next day.

Red Beans and Rice

Ingredients

• 1 pound dry kidney beans
• 2 T olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons minced garlic (yes, that's a lot of garlic)
  
• 2 ribs celery, chopped
• 6-8 cups water
• 2 bay leaves
• not quite 1/4 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 tablespoon dried parsley
• 2 teaspoons Cajun seasoning (World Market sells $0.99 packets that are excellent!)
  

Directions

Soak the beans overnight. To prepare, sautee veggies in olive oil for 3-4 minutes. Combine veggies, beans, seasonings, and water in a pot. Bring to a boil and then simmer on medium-low for and least 1 hour covered and then 1/2 hour uncovered. Mash some of the beans at the end to improve the texture. Add salt to taste. Serve over rice.

Brownies

2 eggs
3/4 cup of sugar
1 tsp. vanilla extract
1/2 cup butter, melted
3/4 cup Ghirardelli sweet ground chocolate and cocoa powder or hot chocolate mix
2/3 cup all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt

Mix the eggs and sugar, then add the butter (so you don't cook the eggs). Mix it up with everything else and bake it for 20-25 minutes at 350

(2245calories for the whole pan)

Peanut Butter Dog Treats

Hey! Our fluffy friends need recipes, too!

Ingredients


3 c. flour
1/2 c. oats
2 tsp. baking powder
1-1/2 c. milk
1-1/2 c. peanut butter
2 T. molasses


Mix everything together, kneed slightly, and roll out to 1/2 inch thick. Cut into shapes with a cookie cutter (preferably, bone shaped). Bake at 350 for 20 minutes or until lightly browned. Then, turn off the oven and leave the bones in there until cool. If you're making multiple sheets, take the first ones out after their 20 minutes and then put them back in when it's time to turn the oven off. they will not be sticky and you can stack them if you need the space.

Asparagus and Spring Pea Soup

Both Panera and Corner Bakery used to have asparagus and pea soup, which was SO good. Now, they don't have it, but I really wanted some tonight. I made my own version, which isn't the same but was still quite tasty.

Ingredients
1 bunch of asparagus
1 lb bag of frozen peas (or fresh if you're lucky enough to get them)
3 cups of vegetable broth
1/2 onion
1/2 c half & half

Directions

Cut the tips off the asparagus and set aside. Cut the stems into 1 inch chunks. I cut the woodiest part of the bottom and use it in my stock instead of making it part of the soup.

Sautee the onions lightly in olive oil until transluscent. Add peas, asparagus stems, peas, and broth. Bring to a boil and then reduce the heat and simmer for 15 minutes. While the soup is cooking, cook the tips until tender (steam, microwave, broil - whatever).

Add the soup to a blender and blend until smooth. The next step is straining. I strain about 80% of the soup. You may want to do more or less depending on the texture you like. Add the asparagus tips and half & half to the strained soup, add salt & pepper to taste, and reheat until it's simmering.

Serve!