Chocolate Crinkle Cookies

With the holidays fast approaching, cookies are soon to start flying out of the oven! This is one of my favorite cookie recipes to give as a gift, or simply to share with family at home with a tall glass of milk! Happy Eating!

Ingredients

• 1/2 cup vegetable oil
• 4 ounces unsweetened baking chocolate, melted, cooled
• 2 cups granulated sugar
• 2 teaspoons vanilla
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup powdered sugar

Directions

• In large bowl mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
• Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.                           
• Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.     
• Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.
• Eat and Enjoy!

 

 

 

 

Gluten Free Veggie Soup

Here is a veggie recipe I made yesterday that is hearty and delicious! You will be full for hours! Try it with a dollop of sour cream and some sharp cheddar cheese sprinkled on top. Happy eating!

Veggie Soup

2 tbs unsalted butter
1 medium yellow onion, chopped
1 medium jalapeno, finely chopped
4 stalks celery, chopped
10 oz chopped carrots
1 15oz can white hominy, drained
1 15oz can diced tomatoes with green chilis
1 15oz can diced tomatoes, zesty chili style
3 small zucchinis, diced
5 cups fresh green beans, snapped to bite size pieces
6 cups fresh kale
4-5 cups water or broth
1 tbs cumin
3 tbs chili powder
1 tsp paprika
2 large bay leaves
salt & pepper to taste

optional:
cilantro
sour cream
cheddar cheese

Saute butter, onion, carrots, celery, and jalapenos over medium/high heat until tender. Add remaining ingredients. Simmer on low for about 3-4 hours. 

Freeze or refrigerate remaining soup.