Merry Christmas!!

Christmas Stuff is going on here!!

I put up my Christmas tree!! That hasn't happened in a long time!!

Made Grandma's Cranberry Cookies Found the recipe HERE

Yields 4 dozen
 Soft Cranberry Sugar Cookies
 Ingredients
10 oz. Craisins or other sweetened, dried cranberry
 1 1/2 cup sugar (plus extra for rolling)
 1 cup Crisco
 2 eggs
3 1/2 cup flour
 1 tsp baking soda
1 tsp vanilla
Instructions Preheat oven to 350. Combine Craisins and 1 cup of water in a saucepan and bring to a boil. Reduce to a simmer and cook until all of the liquid has been absorbed. Remove and let cool. Combine flour and baking soda in a bowl. In a separate bowl, combine sugar, Crisco, eggs and vanilla, and mix until smooth. Add Craisins and flour mixture alternately. Mix well. Shape into small balls (about 1 1/2" big) and roll in sugar until the ball is thinly coated. Bake 10-15 minutes until edges are slightly browned. Notes You can use raisins in place of Craisins if you prefer.

I'm adding the recipe here too cause some people are deleting their recipe or closing their blogs up. So this way I don't have to scramble around to try and find it again.
I have just had this happen on a recipe, LOL an anonymous commenter told me to delete my dead recipe post!! 


Than I celebrated Winter Solstice with some comfort food...

Playing with food!!

Made Street Tacos

Played with my griddle pan, fun!!

Made breakfast tostitos with turkey bacon, yumm

Black beans and Baby Bella Mushroom burgers

• Cooking Time: 10 minutes
• Servings: 2
• Preparation Time: 15 minutes
• 1 cup baby bella mushrooms, chopped
• 1 cup cooked black beans, rinsed and divided
• 1 Large eggs, beaten
• 1/2 cup plus 2 Tbl Panko or Gluten Free Panko
• 2 Tbl minced garlic
• 3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
• Olive oil

DIRECTIONS

1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
2. Next, add in the mushrooms and garlic
3. Mix just until coated.
4. Add in the egg, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
5. Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
6. Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
7. Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.

Rainbow Carrot Salad From The Crepes Of Wrath

5-6 carrots, peeled and thinly sliced 
4-5 stalks spring garlic or large scallions, thinly sliced 
3 tablespoons red wine vinegar 
2 teaspoons sugar 
¼ teaspoon kosher salt, plus more to taste 
freshly ground black pepper, to taste 
zest of ½ a lemon 

Thinly slice your carrots and your spring garlic or scallions. 
Toss them together in a bowl, then in a smaller bowl, whisk together your red wine vinegar, sugar, salt, pepper, and lemon zest. 
Pour the mixture over the vegetables and toss to combine. 
Allow to sit in the refrigerator, covered or preferably, in an airtight container, for about an hour. 
Serve chilled or at room temperature, alone, with a protein, or on top of salad greens. 
This will keep well, and just start to taste better and better, for up to one week.