blondies

you probably have all of these things in your pantry already. serves an 8” square pan but I recommend doubling and using a 9x13” pan.

• 1 stick butter

• 1 cup lightly packed brown sugar

• 1 egg

• 1 tsp vanilla extract

• 1/4 tsp salt if the butter is unsalted

• 1 cup all-purpose flour

• optional: 1/2 cup chocolate chips, nuts (I like pecans), shredded coconut

Preheat the oven to 350º. Line an 8” square pan with parchment paper or tinfoil; parchment paper works better but let’s be honest, you don’t have that.

Melt the butter in the microwave in 20 second intervals. Once melted, add the brown sugar and mix well until it no longer separates. If you are using a mixer, now is the time. Add egg, vanilla, and salt, and mix well.

Add the flour, and mix the crap out of it. If you are mixing by hand, aim for 50 strokes. If using a mixer, mix on low for 3-5 minutes until the batter all comes together.

Fold in your add ins, if using. Pour into the lined pan and bake 20-25 minutes, until the centers look slightly raw with golden brown edges. Allow to cool in the pan.

garlic peas

Do you ever just feel like you need to eat a vegetable? Makes 4 side dish servings.

• 2 tbs butter/margarine

• 1/2 onion finely chopped

• 2 tsp sugar

• 1/4 tsp salt

• 4 cloves minced garlic

• 3 cups frozen peas, do not thaw

• 1/2 tsp dried thyme

• Black pepper to taste

Melt the butter in a saucepan over medium heat. Add the onion, sugar, and salt, and cook until the onion is softened - about 2 minutes. Add the garlic and cook for an additional minute.

Stir in the peas and thyme, and cook until heated through. Season with pepper to taste.

snickerdoodles

These have the most addicting texture. Makes about 24 though I am a horrible cookie measurer.

• 2 sticks unsalted butter, softened

• 1 1/2 cups sugar

• 2 large eggs

• 1 tsp vanilla

• 2 3/4 cup flour

• 1 1/2 tsp cream of tartar

• 1/2 tsp baking soda

• 1 tsp salt

• for cinnamon sugar: 1/4 cup sugar, 1 1/2 tbs cinnamon

Preheat oven to 350º. In a large mixing bowl, cream together butter and sugar for about 5 minutes or until fluffy. Scrape down the sides of the bowl and add eggs and vanilla; mix well. Add baking soda, salt, and cream of tartar, and mix until combined. Mix in the flour in parts.

If you have time, chill the dough for 30 minutes - optional.

Combine the cinnamon sugar in a small bowl. Form 1 inch balls of dough, and roll them in cinnamon sugar. Place on the cookie sheet and gently press down.

Bake for 9-10 minutes or until barely golden on the bottoms. Remove from cookie sheet immediately.

chicken tortilla soup

Perfect for a cold day when you feel the sniffles coming on. Serves 4 but easily doubled based on the size of your Crockpot.

• 2 boneless skinless chicken breasts

• 1/2 onion, diced

• 15 oz. canned black beans, drained/rinsed

• 1 cup frozen corn (fresh or canned/drained works too)

• 14.5 oz. can diced tomatoes (do not drain)

• 3 cloves minced garlic

• chili powder to taste

• red pepper flakes to taste

• 1 1/2 cups chicken or vegetable broth

• 1/2 cup water

• to serve: tortilla chips, shredded cheddar cheese, sour cream, diced avocado

Combine all ingredients in the Crockpot. Add the chicken last so you can stir the soup. Cook on high for 3-4 hours or low for 6-8 hours.

When there is about 30 minutes left of cooking time, remove the chicken and shred with two forks. Return to Crockpot, stir, and finish cooking.

shrimp stir fry

cheaper and quicker than ordering Chinese. Serves 4.

• 1 pound raw shrimp (any size but the smaller ones are easier to work with)

• 1 tbs olive oil

• salt and pepper to taste

• 4 cloves minced garlic

• 1/2 onion, diced

• 12 ounces frozen vegetable mix (carrots, corn, peas)

• 1/2 cup water

• 1/2 cup low-sodium soy sauce

• 2 cups uncooked quinoa

• 2 scrambled eggs

In a large skillet, cook shrimp in olive oil, salt, and pepper until pink - about 2 minutes on each side.

Remove shrimp from pan. Add garlic and onion, and saute until onion is translucent. In the meantime, scramble the eggs in a separate pan.

Add vegetables, water, quinoa, and soy sauce. Bring to a boil. Simmer 15-20 minutes or until the quinoa absorbs most of the liquid.

Add eggs and shrimp back to the pan. Stir to combine.