Mexican Wedding Cookies


1 cup butter room temp

1/2 cup powdered sugar

1 tsp vanilla
2 1/4 cup sifted flour

1/2 teaspoon salt

3/4 cup finely chopped pecans

additional powdered sugar for rolling.

Instructions: Mix butter sugar and vanilla  until light and fluffy  add flour and salt until well mixed  stir in the pecan. Chill the dough, then roll  into balls about an inch in diameter. Place on cookie sheet and bake at 350 for about 12 minutes--watch carefully they need to be done but not browned.  Remove and as soon as cool enough to handle roll in additional powdered sugar.  Store airtight--use wax paper between layers of cookie.

submitted by Susan Thornbury


As requested here is the recipe for my artichoke dip.

Pre-heat oven to 350 degrees.

Spray an 8"x8" square baking dish with your choice of a non-stick spray


2 8 oz packages of Neufchatel cheese or Philadelphia cream cheese

One small red bell pepper

1 14oz can of Artichoke hearts

1/2 cup of mayo

Salt and pepper to taste.


Let cheese sit out to soften.

Dice the red bell pepper.

Drain and chop the artichoke hearts.

Mix all the ingredients thoroughly.

Place mixture into the 8"x8" dish.

Bake for 25-30 minutes or until you see it bubble around the edges.

Serve with your favorite crackers or celery sticks.

You can sprinkle parmesan cheese on top to for an added flavor.

Fennel, cherry tomato and crumble gratin

Ok, I know I'm putting too many Ottolenghi recipes in here, but this London restaurant and their cookbooks have AWESOME vegetable recipes. Here is one of my favorites:
Fennel, cherry tomato and crumble gratin (serves 6-8)
2 ¼ lb fennel bulbs
3 tbsp olive oil
1 tbsp thyme leaves, plus a few whole sprigs
3 cloves garlic, crushed
1 tbsp coarse sea salt
1 tsp freshly ground black pepper
Scant 1 c. heavy cream
1/3 recipe crumble (see below)
3 ½ oz Parmesan cheese, freshly grated
10 ½ oz cherry tomatoes, on the vine
1 tsp flat leafed parsley

Preheat the oven to 400 degrees. Trim off the fennel stalks and cut each bulb in half lengthwise. Cut each half into slices 2/3 inch thick. Place in a large bowl with the olive oil, thyme leaves, garlic, salt and pepper and toss together. Transfer to an oven proof dish and pour the cream over the fennel. Mix the crumble with the grated Parmesan and scatter evenly on top.

Cover the dish with foil and bake for 45 min. Remove the foil and arrange the tomatoes on top. You can leave some on the vine and scatter some loose. Scatter a few thyme sprigs on top. Return to the oven and bake for another 15 min. By now the fennel should feel soft when poked with a knife and the gratin should have a nice golden color. Remove from the oven and allow to rest for a few minutes. Sprinkle the chopped parsley over and serve hot or warm.

Crumble: 2 ½ c all purpose flour, ½ c superfine sugar, ¾ c plus 1 tbsp cold unsalted butter, cut into cubes. Mix with hands or pastry blender until uniform crumb consistency.

Coconut Bacon Kale Side Dish

Coconut Bacon Kale Side Dish



3 Tablespoon shredded coconut

4 strips of bacon

1 Bunch kale

3 Tablespoon coconut milk

juice from 1/2 of a lime

Pinch sea salt and pepper, to taste



In a large, dry skillet, toast coconut over medium heat until lightly browned; watch closely, as the coconut can burn quickly. Remove coconut and set aside. Place bacon in the hot pan and cook until crispy. Set aside on a plate lined with a paper towel. Crumble when cooled.

Give the kale a good rinse and either pat dry or spin in a salad spinner to get rid of excess water. Rip the leaves from the tough inner rib and tear into bite-size pieces. There should be enough bacon grease left in the pan; if not, add a little bit of coconut oil to coat the pan. Add kale and sauté over medium heat until it begins to soften. Add the coconut milk, lime juice, and salt and pepper, stirring until kale is coated. Cook about 3-5 minutes, or until kale is nicely wilted. Move to a serving bowl and top with toasted coconut and bacon crumbles. Serve hot.


Submitted by Debbie Brooks