Candied Fruit Cookies

We have had two major computer crashes in the last month and I can't think of a better way to combat the frustration than to bake cookies! So, if there is any leftover candied fruit in your pantry from the holidays, why not give these cookies a try? They are easy and delicious. I've not tried any other kind of fruit, but I would think that chopped dried apricots or craisens would work as well.
The picture above also shows frosted sugar cookies for which I will post the recipe at a later time.

Recipe:
1 cup powdered sugar
1 cup butter, softened
1 egg
2-1/4 cups flour
1/4 teaspoon cream of tartar
1 cup chopped candied fruit
1/2 cup chopped pecans

Beat powdered sugar, butter and egg in a large mixing bowl until light and fluffy. Mix in flour and cream of tartar until well blended. Add fruit and nuts.

Divide dough into halves. Shape each half into a roll 1-1/2 inches in diameter and wrap in plastic wrap. Refrigerate for 4 hours or more.

Heat oven to 375 degrees. Cut rolls into 1/8-inch slices. Place slices 1 inch apart on ungreased cookie sheets. Bake until set, about 8 minutes. Immediately remove from cookie sheet to wire racks to cool.

Yield: about 6 dozen cookies.

Easy Cran-Raspberry Spinach Salad

Here's another very easy salad recipe for one of those busy weekday evenings when everyone's hungry and you need something fast.

Recipe:
1 6-ounce package fresh baby spinach or the amount needed for your family
1/4 cup dried cranberries, more or less to your taste
1/4 cup broken pecan pieces, more or less to your taste
Raspberry Pecan Fat-Free Salad Dressing or your favorite

Tear spinach leaves into bite-size pieces, if desired. (I prefer to do this because I don't like spinach stems hanging out of my mouth.)
Add desired amount of cranberries and pecans and toss salad with dressing. Adding other kinds of lettuce to the spinach also makes for a wonderful variation.

Packaged honey glazed almond slices or candied pecans also work great, and drained mandarin orange slices in place of the cranberries are a nice addition.

Pinto Bean Soup

In these challenging economic days soup meals can be a terrific help to the budget, and soup is enjoyed by almost everyone. In fact, I can't honestly remember anyone ever saying, "no, thank you" to a dinner invitation because soup was being served. I usually serve salad, bread and dessert when I'm serving guests, but for just my family, I will serve salad or bread, not both, but always dessert, even if it is only fruit. Flour tortillas or French bread go great with this recipe.

It is so important to remember to connect with friends and family during challenging times, even times of unemployment, because we draw strength from others and we can be an encouragement to someone who may be hurting. I remember many meals shared with others during the days my husband and I were going through difficult financial times due to unemployment. And we ate this soup often, in fact, once when we had guests share this soup with us, my friend asked for the recipe for her recipe file. Won't you share a bowl of warm soup and a kind word with someone today? You will be rewarded for your kindness...

Recipe:
1 cup dry pinto beans
8 cups water
1 tablespoon salt
pepper to taste
1/4 teaspoon oregano leaves
1 cup chopped onion
1-6 ounce can tomato paste
grated medium cheddar cheese
tortilla chips

About 5 hours before serving:
1. Rinse beans. In a soup kettle over high heat, heat beans, water, salt and pepper to boiling; boil 2 minutes. Remove from heat; cover and let stand 1 hour.
2. Stir in oregano, onions and tomato paste; heat to boiling. Reduce heat to low; cover and simmer for 1-1/2 hours or until beans are tender, stirring often so beans don't stick.
3. Remove kettle from heat, uncover, and let soup cool for 1-2 hours.
4. Using a blender or food processor, puree soup in small batches and return mixture to a soup pot. Reheat and serve with grated cheddar cheese and broken tortilla chips sprinkled on top, if desired. Yummy!

Serves 5 or 6
108 calories per cup without cheese

Christmas Vacation to California

My husband and I went to California for Christmas so that we could be with family and friends, of course, but especially to celebrate with our newest family member, baby Peyton. She will be 1 year on Jan. 29 and we knew that we could not go at that time, so this trip worked out perfectly for us. We had a wonderful time. What a joy she is, and how very special to be able to spend her first Christmas with her. She sent me home with a special gift, a "bug" that became a sinus infection, so now you know the two reasons why I haven't posted anything since before Christmas! We spent every minute possible with the people we love and ate, ate, ate...

I hope this new year is especially kind to you and your family and that you find many reasons to gather often with those you know and love. Blessings...