Sugar Cookie Cutouts/Cookie Party!

These cookies are a labor of love, but they are beautiful, delicious and well worth the time and energy invested.  

First, gather all your yummy cookie ingredients. . . 

Then enlist the help of a well-qualified (and adorable) sous-chef.

When the dough is finished, roll it out between two pieces of parchment, using 1/4 inch square dowels as a guide.

Once rolled out, freeze the dough for 15-20 minutes to allow it to firm up.

After freezing, cut into desired shapes.

And bake!  You can re-use the parchment paper that you used for rolling.

When the cookies and frosting are ready, invite some friends over to decorate to their little hearts' content!  

Put out cookies, piping and flooding frosting in several colors, sprinkles, toothpicks, and anything else you think might be fun.  It is also not a bad idea to have lots of wine!

Sprinkles!

The finished product!

Sugar Cookie Recipe (adapted from Martha Stewart)

4 C. sifted all-purpose flour
1 t. baking powder
1/2 t. salt
1 C. butter, room temperature
2 C. sugar
2 eggs
1 T. vanilla (I like mexican vanilla)
1 T. water

Combine flour, baking powder and salt in a medium bowl, set aside. In bowl of standing mixer, cream butter and sugar until light and fluffy. Add eggs, vanilla, and water to standing mixer and stir until just combined. Add flour mixture slowly. 

Preheat oven to 325 degrees. Divide finished dough into 2-3 portions. Working with one portion at a time, roll the dough between 2 pieces of parchment paper until it is 1/4 inch thick. I like to place 1/4 inch wooden dowels on either side of the dough as a guide for the rolling pin so that the dough is uniform. Once the sheets of dough are rolled out, pop them in the freezer for 15-20 minutes to firm up. Then, take them out and cut into desired shapes. Bake on a parchment lined baking sheet (you can re-use the parchment you used for rolling out the dough) for 15-18 minutes. Re-roll scraps in the same way.

Simple Royal Icing
4 C. powdered Sugar
3 T. Meringue powder (you can find this at Hobby Lobby or any craft store in the baking section)
1/2 t. almond extract
1/2-3/4 C. warm water
gel food coloring, or white food coloring if you want white icing

Add powdered sugar and meringue powder to bowl of standing mixer, and stir gently with a spoon to combine. Add extract and water and beat on medium high for a few minutes until well combined and glossy. Add food coloring a little at a time to achieve desired color. Add more water (only a tiny bit at a time) or sugar as needed to get the right consistency. You want a thicker icing for piping (think toothpaste), and a thinner icing for flooding (think elmer's glue). I usually make the thick icing first, pour 1/2 of it in the piping bag, and then thin the remaining 1/2 out for the flood icing so that the colors match. One icing recipe makes enough to cover about 3-4 dozen medium sized cookies.

Mrs. Jackson's Applesauce Cake

This is another vintage apple cake recipe.  This one is from my great grandmother, whom I am told was called "Big Mamma."  I never met Big Mamma, but my own mom was quite fond of her.  This is one of the only recipes that I have from her.

This recipe calls for maraschino cherries, which I personally do not care for in baked goods.  A cup or so of raisins or dried cherries soaked in warm water or a little bit of rum and then drained can be substituted for the maraschino cherries if desired.  I don't know how big a "small" package of dates is, so just use your best judgement.

Mrs. Jackson's Applesauce Cake

3 C. applesauce
1 C. melted butter
2 C. sugar
4 C. flour
2 t. cinnamon
2 t. nutmeg
2 t. cloves
3 t. baking soda
1 lb. chopped pecans
1 medium sized jar maraschino cherries (drained and chopped)
1 small package of dates (chopped)

Preheat oven to 250 degrees.  Grease a large tube pan and line bottom with parchment.

Mix together applesauce, butter, and sugar.  In another bowl combine flour, spices, and baking soda and sift well (original recipe says to sift 3-4 times).  Add flour mixture to applesauce mixture and stir until just combined.  Add pecans, cherries, and dates.  Pour into pan.  Bake at 250 degrees for 45 minutes, then raise oven temp to 300 degrees and continue cooking for 1 hour and 15 minutes.

Grandma's German Apple Cake

This is a recipe from the McKinley side of the family.  My grandma was so sweet and ended up cooking for a crowd quite often.   This was a cake that she enjoyed taking to church events, usually made with freshly shelled pecans from the tree in her backyard.

Velda's German Apple Cake
1 1/2 C. Wesson oil
2 C. sugar
3/4 t. salt
1 t. baking soda
1 1/2 t. cinnamon
1/2 t. nutmeg
1 t. vanilla
3 eggs
3 C. flour
4 C. cubed apples (fresh)
1 C. pecans


Preheat oven to 325 degrees.  Grease and flour a cake pan (the original recipe does not specify type of pan, but I am guessing a bundt pan because of the long baking time).  Mix oil, sugar, salt, baking soda, cinnamon, nutmeg, vanilla and eggs in bowl with beaters on medium for 2 minutes.  Add 1/2 of flour on low speed.  Add rest of flour using spoon to mix.  Add apples and pecans last.  Bake for 1 1/2 hours or until set and toothpick comes out clean.

Becky's Corn and Potato Chowder

This is a hearty dish that is perfect for a cold, dreary day.  My husband loves this chowder.  I sometimes leave out the chicken and add some sliced kielbasa sausage instead.  It is always a hit!

Becky's Corn and Potato Chowder

2 pieces bacon
1 leek, cleaned and chopped
1 large onion, chopped
6 cups chicken broth, fresh or canned
3 red potatoes, diced
2 C. fresh or frozen corn kernels
1 C. cooked, shredded chicken breast
2 T. sugar
1/2 t. salt
2 bay leaves
8 drops tabasco
2 chopped jalapenos
1 C. 1/2 and 1/2 (original recipe specifies fat free 1/2 and 1/2)
2 T. cornstarch
2 T. water

Cook bacon in heavy stock pot until crisp.  Remove bacon and add leeks and onions and sauté until tender.  Add broth, potatoes, bay leaf, corn and chicken.  Cover and simmer until potatoes are tender, about 12 minutes.  Add sugar, salt, tabasco and jalapenos.  Simmer an additional 5 minutes.  Lower the heat to medium and add the 1/2 and 1/2.  In a small bowl, dissolve the cornstarch in cool water.  Whisk the cornstarch mixture into the chowder and allow to thicken.

Serve with grated cheese on top.  This makes 8 generous servings.

Shrimp Paesano

This is a much loved recipe from my Aunt Jamie's family in South Texas.  According to Aunt Jamie, her family often enjoyed this dish at her Aunt Niny's house in Dilley, Texas.  I have had this before, and it is awfully tasty!  It's also quick, easy to make, and great for company or family gatherings.

SHRIMP PAESANO

1 lb. jumbo shrimp

1/2 &1/2 or light cream

Flour

Oil 

1 beaten egg

Juice of 1/2 lemon (I use one lemon)

1 cold stick of butter cut into four pieces

1--2 cloves garlic, minced and lightly sautéed 

Chopped parsley
Salt and pepper to taste

SHRIMP 

SOAK clean deveined shrimp in half & half and beaten egg 10-15 minutes

DRAIN and coat shrimp with flour

SAUTE in oil (I use olive) until lightly browned on both sides

REMOVE from stovetop and place in preheated 300 degree oven to keep warm while preparing sauce
 

SAUCE

MIX lemon juice and garlic in heavy saucepan

ADD the stick of butter and stir over low heat 

ADD a little half & half and stir until butter melts and sauce thickens

ADD parsley and a little salt and pepper

POUR sauce in a shallow dish and place shrimp on top

Caramel Corn in the Microwave

This is a fun recipe from my childhood.  It is pretty easy and it makes a great gift.  Kids will love watching the corn pop in the air popper, and then shaking the bag of yummy caramel corn in between microwave sessions.  This recipe is delicious, but it won't work on a humid or rainy day.

First, you pop up 16 cups of popcorn in an air popper.

Gather your ingredients:  Butter, brown sugar, light karo syrup, molasses (mom likes to use original Brer Rabbit syrup, but it can be hard to find), salt, and baking soda.

Mush everything (except salt and baking soda) together.  It will look a little bit ugly at this point.

Microwave the caramel, then add the salt and baking soda and stir it up.  Put the popped corn into a large paper grocery sack (I like to double it up for added insurance) and then pour the caramel all over the popcorn.

Fold down the top of the bag(s) so that it will fit into your microwave, and then cook for 1 1/2 minutes.  Then SHAKE, SHAKE, SHAKE!  Cook another 1 1/2 minutes, then SHAKE, SHAKE, SHAKE again.  Then microwave one more time for 1 1/2 minutes for good measure, and SHAKE, SHAKE, SHAKE!

Pour onto a cookie sheet and spread out carefully.  Allow popcorn to dry, and then enjoy!  It is addictive!

16 C. popped corn
1 C. packed brown sugar
1/4 C. white karo syrup
2 T. white Karo, dark Karo, or molasses
1/3 C. butter, salted
1/2 t. soda
1/2 t. salt

Pour 16 cups popcorn into a large paper grocery sack.  I like to double up the sack.  Mix sugar, karo, and butter in microwave safe bowl.  Microwave for 2 min.  Add salt and soda and stir well.  Pour over popcorn in the sack.  Fold down the top of the sack twice.  Shake sack well.  Microwave for 1 1/2 minutes.  Remove and shake well.  Place back in microwave and cook for 1 1/2 minutes.  Remove and shake well.  Repeat one more time.  Shake popcorn out onto cookie sheet and allow to dry.  Microwave is on high.

Moo Moo's Fudge

This fudge is heavenly.  It is very rich, and undeniably fattening.  Fortunately, Christmas is no time to be counting calories!  Moo Moo always has a tin of this decadent fudge waiting for us at Christmastime, and it is impossible to only eat one piece.  This fudge makes an excellent gift and freezes well.


Moo Moo's Fudge

4 1/2 C. sugar
13 oz. Carnation canned milk
9 oz. semi-sweet chocolate
9 oz. bitter (unsweetened) chocolate
7 oz. marshmallow creme
1/2 lb. butter
1 T. vanilla
2 C. nuts

Bring sugar and milk to a boil for 6 minutes.  Remove from stove and add other ingredients.  Beat until firm and pour into a 9 x 13 inch buttered pan.  Makes 5 lbs.

Shrimp Boil

First things first, let's give credit where credit is due.  Alice Hyde shared this recipe with my mom years ago, and it has become a very special event in our family.  I say event because it truly is a spectacle.  After boiling onions, potatoes, corn, chicken, sausage, and shrimp together in a giant pot, everything is poured steaming hot into the middle of a newspaper-covered table.  There are no utensils; you eat with your hands like a caveman.  Additional items that we like to place on the table include hot crusty bread, cocktail sauce, salt (we just put out the entire salt container and let guests pour a tiny pile to take pinches from), and several rolls of paper towels to use as napkins.  The fun, rustic feel of this meal is appealing to adults and especially to kids.  It only takes about an hour to cook once everything is prepped and the water is boiling.  And the best part?  When the meal is done, you can just roll up the paper and throw everything away!

Unless you have a very big pot, I recommend dividing this recipe between 2 separate pots to avoid messy boil-overs.  If you don't like spice, then leave out the cayenne and tabasco.  Be advised that once you add the spices, you will want to have plenty of ventilation.

Shrimp Boil

**Plan to start the shrimp boil 51 minutes before you want to eat (60-65 minutes for high altitude.)   This recipe feeds 8 people comfortably, and more if you have kids or light eaters in your group.

To a large stock pot (or 2) add:

2 gallons water

1 cup salt

2 T. Zatarans liquid seasoning

2 t. Zatarans dry seasoning

1 t. red cayenne pepper

2 t. Tabasco

2 lemons cut in half and juiced into the water

2 bell peppers quartered

12 small boiling onions

2 lbs. sausage cut into small pieces  (Ekrich type)

-Bring all of this to boil for 20 minutes (probably 30 to 35 minutes for high altitude folks)

Add to the pot:

12 pieces of chicken of your choice

12 small new potatoes

-Boil for an additional 15 minutes- then add or until potatoes are done

Add to the pot:

 12 ears of small frozen corn

-Boil for 12 minutes add

Add to the pot:

2   1/2 pounds of shrimp with shell on

- Boil for only 4 minutes or less or until they are bright pink

Pour into a colander to drain and serve in the middle of a table covered with a thick layer of newspaper.

Moo Moo's Meatloaf

This is just a basic, old fashioned meatloaf.  It is yummy and satisfying, and exactly what meatloaf should be!


Moo Moo's Meatloaf

1 lb. lean ground beef
1 small can tomato sauce
1/2 C. chopped onion
1/2 C. Egg Beaters (or 2 eggs)
1/2 C. bread crumbs
1 T. brown sugar
Salt and pepper to taste
1/4 C. ketchup
Bell pepper rings

Preheat oven to 375 degrees.  Combine all ingredients except ketchup and peppers.  Shape like a football and place in a 9 x 13 inch pan sprayed with Pam.  Add potatoes if using (see recipe below)  Drizzle top with ketchup and place pepper rings on top for garnish.  Bake uncovered for 1 hour, or until a meat thermometer reads 160 degrees.  Lightly cover meatloaf with foil and allow to rest for 10-15 minutes before slicing and serving.

Roasted Potatoes (optional)


Before baking meatloaf, quarter several red new potatoes.  Place around the perimeter of the meatloaf before it is baked.  Spray potatoes with Pam and sprinkle with Lawry's Season Salt.

Jalepeno Artichoke Spinach Dip

This dip is rich and cheesy, and would be a perfect to serve during a football game.  You can prepare this dish up to 1 day ahead and put it in the fridge until you are ready to bake it.


Jalepeno Artichoke Spinach Dip


13 oz. can artichoke hearts, drained and chopped
10 oz. package frozen chopped spinach, thawed, squeezed dry, and finely chopped
1 C. low fat mayonnaise
1 C. grated parmesan cheese
2 1/4 C. grated jalepeno jack cheese

Preheat oven to 350 degrees.  Combine artichokes, spinach, mayo, parmesan, and 1 3/4 C. of the jalepeno jack cheese and stir until combined.  Pour this mixture into a 1 quart baking dish and sprinkle with remaining 1/2 cup of jalepeno jack cheese.  Bake the dip for about 15-20 minutes or until hot and bubbly.  Serve with crackers, bread, or tortilla chips.

Jo Jo's Sand Tarts

Jo Jo was Aunt Jamie's wonderful mother.  Everyone loved Jo Jo, and she loved everyone!  This was a favorite treat that Leia remembers making in Jo Jo's kitchen.

Sand Tarts


Cream together:
1 cup margarine
5 Tbsp powdered sugar


Add:
2 Cups Flour
2 tsp Vanilla
1 cup Pecans, chopped


Mix, roll out and cut in crescent shape or round. Bake at
300-degrees until brown. While still hot, roll in powdered sugar.
5 dozen cookies.

Fried Okra and Potatoes

Hands down, this is my favorite dish ever.  I realize that okra is out of season, but I came across this recipe and had to share.  File this away for next summer--it is to die for!

Fried Okra and Potatoes

1 lb. okra
4 red skinned potatoes with skin
1 sweet onion
1 egg
1/2 C. milk
1 t. salt
pepper to taste
1 t. Lawry's Season Salt
1 C. yellow corn meal
1/2 C. flour
oil to fry (enough to fill skillet about 2 inches deep)

Wash okra and drain well.  Remove stem and cut into 1/2 inch pieces.  Cube the red potatoes in 1/2 inch pieces, and chop the onion into 1/2 inch pieces.  Place okra, potatoes, and onion together in a bowl.  Stir egg and milk together and toss with the okra mixture to coat well.  In a separate bowl, stir together the corn meal, salt, pepper, seasoned salt, and flour.  Pour over the okra and egg mixture.  Toss until well covered.

Add 2 inches of oil to a deep skillet over high heat.  You will know the oil is ready when you drop a small amount of cornmeal in the skillet and it sizzles.  Carefully add half the okra mixture with a large slotted spoon or spider.  Reduce the heat to medium high.  Cook for about 6 minutes on one side and then turn over to finish cooking.  When browned, drain on a paper towel lined pan and serve hot.

Leia's Sweet Potato Casserole

Thank you to Leia for sharing this recipe!  Leia developed this award-winning recipe when she was a little girl, and our family has enjoyed it at every Thanksgiving dinner since.  It is sugary and delicious, and since it is served with the main meal, you don't have to count it as dessert!

Leia's Sweet Potato Casserole

(Double for Thanksgiving!)

4 C mashed canned sweet potatoes (2-29oz)
1 C sugar
1/2 C melted margarine
2 eggs, beaten
1 tsp vanilla
1/3 C milk


Topping:
1/2 C brown sugar
1/4 C flour
3 Tbsp melted margarine
1 C chopped nuts


Mix together potatoes, sugar, margarine, eggs, vanilla and milk; pour
into a 2 quart greased casserole.

Toppings:  Mix brown sugar, flour, margarine, and nuts; sprinkle on
top of potato mixture.  Bake at 350 degrees for 30 to 40 minutes.

Aunt Dorothy's Taco Soup

This is a recipe that my brother sent me.  It comes directly from my Uncle Art, who has a penchant for typing in all caps.  I haven't tried this recipe yet, but I plan to next time it is cold outside!

AUNT DOROTHY’S TACO SOUP

THE COLD WEATHER IS UPON US AND IS CASE YOU HAVE LOST IT I WILL INCLUDE A RECIPE .

2 POUND OF GROUND MEAT TURKEY OR BEEF

1 CHOPPED ONION AND

 1 CHOPPED GARLIC

SAUTEE IN LARGE (2 GAL) PAN

COMBINE ALL WITH JUICE FROM:

2 CANS STEWED MEXICAN TOMATOES--  OR JUST CANNED TOMATOES

1 CAN ROTEL TOMATOES

1 CAN RANCH STYLE BEANS

1 CAN KIDNEY BEANS

1 LARGE CAN HOMINY CORN

1 CAN CORN

1 CAN CHOPPED GREEN CHILES

1 PACKAGE OF DRIED RANCH DRESSING - -IN PACKAGE

2 CUPS WATER

COMBINE ALL INGREDIENTS JUICE AND ALL AND SIMMER ONE HOUR

AFTER YOU ENJOY THE FIRST BOWL JUST PUT THE REST IN THE REFRIG AND SCOOP OUT A BOWL FOR THE MICROWAVE ANY TIME YOU

NEED A WARM UP

FRANCES MADE ME A BATCH TODAY - - -AND YUM YUM

LOVE AND ENJOY          FRANCES MAKES TEXAS CORNBREAD OUT OF BOX.. WONDERFUL WITH BUTTER

Becky's Tortilla Soup

This soup is easy to make and so satisfying on a cold evening.  This is the first soup that I ever learned how to make, and I make variations of this basic recipe frequently.  If you are in a hurry, you can shred a rotisserie chicken instead of cooking and shredding the chicken breasts.


Becky's Tortilla Soup

4 chicken breasts, with bones and skin
2 bay leaves
1 tsp. salt
6 C. chicken broth
1 large can green chiles
1 can rotel tomatoes and chiles
1 can chopped tomoatoes
1/4 C. picante sauce
1 chopped onion
1 can yellow hominy, drained
1 can whole kernel corn, drained
6 t. chicken bouillon base, or 6 bouillon cubes

In a large stock pot, cover chicken breasts with water.  Add salt and bay leaves.  Bring to boil, and then reduce to simmer until chicken is cooked through.  Remove chicken and bay leaves from broth.   Shred chicken, discarding bones and skin.  To the broth add remaining ingredients and shredded chicken.  Simmer until the onion is soft.  Serve with shredded cheese, crushed tortilla chips, cilantro, and avocado slices, if desired.

Key Lime Cheesecake

This is my favorite cheesecake of all time!  It sounds a little weird, but it is fabulous and very easy to make.  I like to serve it with fresh strawberries.  It is very rich, creamy, and tangy.  You can buy key lime juice by the bottle in most grocery stores.  I do not recommend squeezing your own juice from lots of itty bitty keylimes, but feel free if you are feeling ambitious.

You will want to bake this cake at least 1 day before you plan to eat it.  It needs to cool in the oven for at least one hour, then go into the fridge to cool completely.  Resist the urge to open the oven while the cake is baking or cooling.  Be sure to put a baking sheet under your springform pan while the cake is baking to catch any dripping butter.  This recipe does not call for a water bath, but you can try using one if you like.

Key Lime Cheesecake

Crust
1 1/2 C. graham cracker crumbs
1/2 C. sugar
1/2 C. melted butter

Preheat oven to 350 degrees.  Mix all ingredients together and press into the bottom of a 9 or 10 inch springform pan.  Bake for 8 to 10 minutes.

Filling
2 lb. softened cream cheese (Philadelphia cream cheese tastes best)
2 C. sugar
6 room temperature eggs
1 cup butter, melted
2 T. vanilla
2 T. flour
1/4 C. key lime juice
2-3 drops each of yellow and green food coloring (optional)

Preheat oven to 325 degrees.  Add cream cheese and sugar to work bowl of mixer and cream together well.  Add eggs and butter, mix until blended.  Add remaining ingredients and mix until well blended and creamy.  This takes about 5 minutes.  **Optional step**  Add 2-3 drops of green and yellow food coloring to make a nice key lime color.

Pour filling mixture into cooked crust.  Bake at 325 for 30 minutes.  Reduce heat to 250 degrees and continue to bake for 1 hour, then turn off the oven and allow the cake to cool with the oven door shut for at least one hour.

Topping
2 C. sour cream
1/4 C. sugar

Mix together and smooth over the top of cooled cake.  Put in fridge and cool for at least 24 hours, or freeze at this point.  To serve, run a knife around the sides of the pan and remove.  Cut cake with a knife that has been dipped in very hot water, and run hot water over knife between each cut.  You can decorate the cake with sliced kiwi and strawberries, and serve with sliced sweetened strawberries.

Becky's Beef Stroganoff

This was a dinner staple at my house when I was growing up.  My brothers and I loved it!  I don't think my mom ever made it exactly the same way twice, but this recipe is a good starting point.  This is a lighter version of the classic recipe.

Becky's Beef Stroganoff

2 lbs. sirloin steak, thinly sliced
1 tsp. olive oil
1 lb. sliced mushrooms
1 onion, roughly chopped
1 tsp. garlic salt
1 can Campbell's Healthy Request cream of mushroom soup
1/2 C. beef stock
1 tsp. Lawry's seasoned salt
1/2 tsp. pepper
4 T. ketchup
2 T. Worcestershire sauce
6 drops Tabasco sauce
1 C. light sour cream

Heat a large skillet over medium heat.  Add oil, steak, mushrooms, onion, and salt.  Cook until meat is no longer pink and onions are translucent.  Stir in soup, stock, and all remaining ingredients except for sour cream.  This can be done up to 2 days ahead of time.  Before serving,  heat thoroughly and stir in sour cream.  Serve over rice or egg noodles.

Moo Moo's Pralines

Moo Moo's pralines are divine.  She once gave Leia and me a praline making lesson at Aunt Jean's house on Horseshoe Bay.  Apparently, finding the appropriate hardware (an 8 cup glass pyrex measuring cup) in Marble Falls was quite the adventure.

This recipe makes lots of pralines.  Scoop them out onto waxed paper (you can give it a quick spray with pam for some added stickiness insurance.)  Work quickly--they set up fast.

Moo Moo's Pralines

1 cup white sugar

1-cup brown sugar

½ cup water

½ cup white karo

Dash salt

Mix and micro on high for 4 minutes

Take out and stir

Return and cook 7 minutes and 41 seconds (this is Moo Moo's exact time suggestion based on her own microwave, but your microwave might vary)

Remove and add

 2-½ cups frozen pecans

½ stick frozen oleo (margarine)

1 ½ t. vanilla

Scoop by small spoonfuls onto greased waxed paper.  Allow to set up until firm, then store in an airtight container.  Will store well for a week or two, if they last that long!

Cream Cheese Pound Cake

Cream Cheese Pound Cake...mmmmm.  The cake is really good, but the batter is the most delicious batter on the face of the earth.  My mom made this cake often when I was little, and my brothers and I always waited eagerly to get a spoonful of batter.  Incidentally, it is not advisable to eat raw batter, but I don't care! This cake is wonderful all by itself, but I prefer to enjoy it with fresh strawberries and whipped cream.

Cream Cheese Pound Cake


1 8-oz. package of cream cheese
1 stick butter
3 sticks margarine
3 C. sugar
1 t. salt
2 T. vanilla
6 eggs
3 C. flour

PReheat oven to 325 degrees.  Cream together cream cheese, butter, margarine and sugar until light and fluffy.  Add salt, vanilla and eggs and continue to beat at medium speed.  Add flour a spoonful at a time until just blended.  Do not over beat.  Pour into a greased and floured bundt pan.  Bake for 1 1/2 hours.  Do not open the oven door during baking.  Remove and let cool before turning out onto a plate.  This cake will keep well for up to a week, or may be frozen for up to 6 months.

Chicken Masa Soup

I first had this soup in a wonderful restaurant somewhere north of Dallas.  I can't remember the name, but it was good!  My mom and I searched and created a simpler version to make at home. Don't be daunted by the long ingredient list; this soup comes together much more easily than it looks.  You can usually find powdered Masa in the mexican section of the grocery store  (it is called Maseca).  Do not substitute corn flour or corn meal. 
This soup is served in a unique way.  You scoop the "garnish" into a soup bowl (I like to use a measuring cup to make it look nice and rounded), and then pour the creamy soup around it and sprinkle cilantro and tortilla strips on top.  It looks beautiful, and it tastes fantastic!  I plan to make this soup next week--I will be sure to add some photos when I do.

Chicken Masa Soup

Soup Base

3 tb Canola oil

1 lg Carrot - peeled and chopped

2 sm Onions - peeled and chopped

2 Stalks of celery - chopped

6 Cloves of garlic - peeled and chopped

2 Bay leaves

1 ts Black peppercorns

1 ts White peppercorns

1 ts Coriander seeds

1 ts Cumin seeds

12 oz Mexican beer

12 c Chicken stock (or broth)

1 lg Red bell pepper

1 lg Yellow bell pepper

1 lg Poblano pepper

8 oz Masa (1-1/2 cups)

6 oz Jalapeno jack cheese, shredded

2 ts Cornstarch

2 ts Water

2 c Heavy cream

2Fresh limes, juice of

Cayenne pepper to taste

Black pepper to taste

Salt to taste

Garnish

1 bunch Cilantro (optional)

¾ c Cooked black beans

Corn tortillas

2 rotisserie Chickens, shredded

Roasted corn or 2 cans corn

Chopped scallions

Red, yellow, and poblano pepers diced (from above)

In a large pot saute in oil carrot, onions, celery and garlic until medium brown. Add bay leaves, peppercorns, coriander, and cumin seeds. Saute until toasted. Deglaze with beer. Add chicken stock. Bring to a boil and simmer. Add pepper scraps from dicing red, yellow and poblano peppers (no seeds or membranes) to stock.  Retain diced peppers for garnish. Simmer for 1 hour. Strain vegetables and spices out of stock, leaving only liquid. Put stock in a large pot and return to heat. Whip in masa and jalapeno jack cheese. Thicken slightly with cornstarch and water mixture. Add cream. Season with lime juice, cayenne pepper, black pepper and salt. (steep cilantro for 10 minutes if desired) Cut tortillas into strips and fry or bake until crisp. Warm black beans, chicken, corn, scallions, diced red, yellow, and poblano peppers. Serve soup in bowl, add garnish and top with crisp tortillas (makes 8 servings)