Thursday, December 31, 2009
Barntsen Christmas
Sinclair Christmas
Monday, December 28, 2009
Multitude Monday
Tuesday, December 22, 2009
White Chicken Chili Soup
- Ingredients -
4-5 cans great northern beans (drained and rinsed)
2 large onions, chopped
2 sticks unsalted butter plus 2 T
3/4 cup all-purpose flour
8 cups chicken broth
2.5 cups fat-free half-and-half (I substituted one of the cups with milk)
3 teaspoons Tabasco, or to taste
4 teaspoons chili powder
3 teaspoons ground cumin
1 teaspoon pepper, or to taste
3 4-oz cans mild green chilies, drained and chopped
7 cups chicken, cooked and cut into 1/2" pieces (2-3 rotisserie chickens)
Garnish with Colby Jack shredded cheese and sour cream
- Preparations -
In a skillet, cook onions in 2 T butter over moderate heat until softened.
In a large pot, melt 2 sticks butter over moderately low heat and whisk in flour. Cook roux, whisking constantly for 3 minutes. Stir in onion and gradually add broth and half-and-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes or until thickened. Stir in Tabasco, chili powder, cumin and pepper. Add beans, chilies and chicken and cook mixture over moderately low heat, stirring 20 minutes. Makes a ton of soup! Garnish with cheese and sour cream.
Monday, December 21, 2009
Multitude Monday
Thursday, December 17, 2009
Chocolate Hazelnut Cookies
Ingredients
- 4.5 ounces all-purpose flour (about 1 cup)
- 1 cup powdered sugar
- 1/3 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 2 large egg yolks
- 1 teaspoon instant espresso (optional)
- 1/2 teaspoon vanilla extract
- 2/3 cup finely chopped hazelnuts, toasted (I skipped those)
- 1/3 cup hazelnut-chocolate spread (such as Nutella)
Preparation
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.
3. Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350° for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon hazelnut-chocolate spread into center of each cookie.
4. Enjoy with a glass of milk!
Wednesday, December 16, 2009
I wish...
I also wish Shannon was alive to celebrate his birthday today. I can only imagine the party he's having in Heaven, but I know a lot of people miss him desperately here on earth.Just two small wishes...
Tuesday, December 15, 2009
Chocolate Chunk Hot Cocoa Mix
- 2 cups unsweetened cocoa powder
- ¾ cup sugar
- 8 ounces chopped semisweet chocolate (I used chocolate chips to simplify my life.)
- Airtight jars of your choice





