Peanut Brittle

2 C sugar
1 C light corn syrup
1/2 C water
1 C butter
2 C unsalted roasted peanuts
1 teas baking soda
candy thermometer

Combine 1 st 3 ingredients in a large pan.  Measure the rest of the ingredients out and have ready to add to boiling sugars.  Butter two cookie sheets.  Cook & stir sugars until dissolved.  When syrup boils, blend in the butter.  Stir frequently after 230 degrees, add nuts at 280 degrees and stir constantly until 305 degrees.  Remove from heat, quickly stir in baking soda. Pour onto 2 buttered cookie sheets.  I'm not sure if my thermometer is off, but I didn't get to 305 degrees before I saw scorching on bottom of pan....I went as long as I could, stirred in the baking soda and dumped on cookie sheets.  It is good to have another person in the room for help pouring if needed, the brittle gets hard very quickly.  I remember why I haven't made this too often.....it's tricky :)

Molasses Cookies

1 C shortening (or coconut oil)

1/2 C softened butter (1 stick)
2 C sugar
2 eggs beaten
1/2 C molasses
Mix this first part together in a mixer.  Plug your nose, it stinks.

4 C flour (1/2 white, 1/2 whole wheat or all white)
1 1/2 tablespoon ginger
4 teas baking soda
2 teas cinnamon
1 teas salt
Mix the dry ingredients together, then add to the moist mixture above

Roll the dough into balls in your hands, then roll in white sugar.  At Christmas, I use colored sugar. Place the cookie on a greased cookie sheet or parchment paper.  Bake in 350 degree oven for 10-12 minutes.

makes about 4 dozen

Black Bean, Corn and Chicken Soup

• 1 Tb olive oil
• 2 C or 2 large onions diced
• 2 Tb minced garlic
• 2 large celery stalks diced (1 C)
• 2-3 cups cooked chicken (I used a rotisserie chicken from the store)
• 6C chicken broth
• 1 teas dried thyme
• 2 (16 ounce) cans black beans
• 1 (10 ounce) package frozen corn or small can
• 1 (14.5 ounce) can diced tomatoes
• 1 jalapeno pepper, stemmed, seeded and minced or small can diced chilies
• 2 tablespoons ground cumin
• 2 teaspoons chili powder
• 1/2 cup chopped fresh cilantro
• Salt and freshly ground black pepper
• Serve with tortilla chips
• Add grated Monterey Jack cheese on top
• Optional fresh lime wedges as garnish

Directions

1. Add oil to large soup pan, then onions and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring
2. Add beans, corn, tomatoes, pepper, cumin and chili powder.  Do not drain any of the cans.  Simmer for 30 minutes or more.
3. Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
4. Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.