Italian Lemon Cookies

1/2 c. butter (1 stick), softened
1/2 c. sugar

3 eggs

1 tsp. vanilla
1 tsp. fresh lemon juice

2 & 1/2 c. unbleached flour
1 TBS baking powder

2 TBS milk, + 1 TBS additional if needed

Glaze:
2 c. powdered sugar
2 TBS fresh lemon juice
1 TBS milk

colored jimmies

Preheat oven to 350. Line a cookie sheet with parchment*.

In large mixing bowl, cream butter & sugar until light. Add eggs, one at a time, mixing well after each addition. Mix in vanilla & lemon juice.

In separate bowl, mix flour & baking powder. Add to butter mixture in 3 batches, alternating with milk (dry, wet, dry, wet, dry, wet). Use additional milk if necessary. Batter will resemble brownie batter.

Using spring action melon baller/scoop, plunk dough on parchment. Bake for 10-12 minutes. Do not overbake, edges of cookies will not brown. Remove to wire rack & cool completely.

Mix all glaze ingredients until smooth. Glaze cookies, setting on wire rack over wax paper, & sprinkle with colored jimmies.

Allow glaze to harden (set in fridge to speed this step up). Store in airtight containers.

*I use wax paper to line the cookie sheet, it smokes a little, but doesn't affect the taste!

Great White Chili

2 TBS olive oil
1 & 1/3 lb. boneless, skinless chicken breasts, diced

1 medium onion, chopped
2 cloves garlic, minced

1 large banana pepper (or 2 medium), sliced into thin strips & cut into 1/2 inch pieces
2 jalapenos (or 3 small), sliced into thin strips & cut into 1/4 inch pieces

2 c. organic chicken broth, warm (or 2 c. water & good boullion base)
2 cans Great Northern beans, rinsed & drained
1 c. white corn

1/4 tsp cumin
1/2 tsp oregano

1 tsp. fresh lime juice

Heat olive oil in large saucepan or Dutch oven; add chicken & cook until no longer pink. Add onion & saute until just translucent. Add garlic & saute 2 minutes more. Add peppers & saute lightly for 1 - 2 minutes.

Pour in chicken broth; bring to a simmer. Add beans & corn; return to simmer. Stir in cumin & oregano. Simmer for 25 minutes.

Stir in lime juice. Simmer an additional 5 minutes.

Top with shredded Monterey Jack. Serve with a mixed green salad & corn muffins or tortillas.

White Chocolate Macadamia Cookies

3/4 c. butter (1 & 1/2 sticks), softened
3/4 c. light brown sugar
1/3 c. granulated sugar

1 tsp. vanilla
1 egg

1 & 2/3 c. unbleached flour
3/4 tsp baking powder
1/2 tsp baking soda

2 c. quality white chocolate chips
3/4 c. macadamia nuts, chopped

Combine butter & sugars in large mixing bowl; mix well until creamy. Beat in vanilla & egg. Stir in dry ingredients in 3 batches to incorporate gradually. Stir in white chocolate chips & nuts by hand.

Turn dough out onto plastic wrap, form into flattened disc & wrap tightly. Refrigerate for at least 1 hour, but no more than 3.

Preheat oven to 375.

Drop dough by rounded tablespoon onto ungreased cookie sheet. For more uniform cookies, use spring action melon baller/scoop. Bake for 8 - 11 minutes or until edges are lightly browned. Allow to cool on baking sheet for 2 minutes; remove to wire rack & cool thoroughly. Store in tightly covered containers.

Vegetable Beef Barley Soup (Quick & easy for a busy day!)

2 TBS olive oil
1.25 lbs. lean beef stew meat, cut into very small pieces (less than 1/2 inch)
1 medium onion, diced
2 cloves garlic, minced

6 c. warm organic beef broth (or 6 c. water & good boullion)
fresh ground pepper
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/4 tsp. ground ginger

1 stalk celery, diced
1 - 16 oz package frozen mixed vegetables
2 baking potatoes, washed, peeled & diced

1/2 c. quick cooking barley
1/2 c. alphabet noodles

Heat oil over medium high heat in large Dutch oven or soup pot. Add meat & brown well. Add onion & garlic & cook, stirring often, until onion just begins to be translucent.

Pour in warm broth & seasonings; bring to a boil. Reduce heat to simmer & add celery, mixed vegetables & diced potatoes. Cover & simmer for 25 minutes, stirring occasionally.

Add barley & alphabet noodles. Cover. Continue to simmer for an additional 10 minutes until barley & noodles are done, stirring often.

Serve with a nice crusty bread.