Angel Chicken Pasta.

I've never understood how people do those low and no carb diets. To each his own, but I love bread, rice, and pasta entirely too much to ever be able to give them up for good. Not too long ago I happened upon an amazing chicken pasta recipe, and it was just too good not to share.

Ingredients: 

6 boneless, skinless chicken breasts

¼ cup/59ml butter

1 (.7 ounce) package dry Italian-style salad dressing mix

½ cup/120 ml cup white wine

1 (10.75 ounce) can condensed golden mushroom soup

4 ounces/113 grams cream cheese with chive and onion

1 pound/450 grams angel hair pasta

Directions: 

1. Preheat oven to 325°F (165°C)

2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over. 

3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta. 

This recipe is not only simple, it is delicious as well. I realized the only thing that could make this recipe better would be bacon bits (because bacon can make anything delicious). The flavors are wonderful and compliment each other beautifully. So grab a friend (or lover), light some candles, pop in a movie and enjoy a quiet night in for two. 

Spicy Black Bean Soup

Are you guys on Pinterest? I recently joined and I am already addicted. It's such a great way to keep track of recipes to test out, crafts to try, and I've even got a board full of tattoo inspiration.

I'm a fan of all things spicy, so I pinned this recipe to try during Lent when I wasn't eating meat. I substituted shallots for onions, red jalapeño for green, and decided to add red bell pepper on a whim to give it a little color. It was absolutely delicious.

Ingredients:
1 tablespoon/15ml olive oil
1 shallot or onion, roughly chopped
1-2 cloves garlic, roughly chopped
1 green jalapeno, seeded and roughly chopped
½ teaspoon/2ml cumin
2 cups/473ml cooked black beans
2 cups/473ml vegetable stock
lime juice, to taste
¼ cup/59ml non-fat Greek style yogurt
2 tablespoons/30ml chopped cilantro for garnish

Directions:

1. Heat a large pot over medium high heat

2. Add the oil and sweat the onion (or shallot) for one minute

3. Add the garlic, jalapeño and cumin and continue cooking for one minute

4. Add the beans, vegetable stock, and yogurt and bring to a simmer (I'm not a fan of Greek yogurt, so I didn't add any to my soup, but use the Greek yogurt to tame some of the spiciness of the jalapeno.)

Please excuse my stove and cookware, everything in my apartment is super old.

5. Let simmer for five minutes and transfer soup to a blender

6. Working in batches, puree the soup until smoothness desired and return to a medium sauce pot on medium heat

7. Season the soup to taste with salt, pepper, and lime juice

8. Ladle the soup into serving bowls, drizzle some yogurt over the soup and garnish with the chopped cilantro.

This recipe alone made me fall in love with Pinterest. Being able to easily share photos, upload recipes and borrow ideas from people all over the world is amazing, and shows just how much social media has grown over the years. If you love spicy food like I do, this recipe is amazing! And even if your taste buds can't handle it, just add the Greek yogurt to tame it down. If you're on Pinterest, let me know in the comments, and find me: Matilda Makes!

90 Second Cookies

I absolutely adore Lauren Conrad. Like every other teenage girl in America I would gather with friends once a week to watch Laguna Beach and later The Hills. She's gorgeous, sophisticated, and she truly shows that nice girls don't finish last. I love that throughout the years she's never compromised her standards, and she's been able to avoid major scandal unlike some of the other celebrities of our day. She's well on her way to becoming the next Martha Stewart.

I check her blog daily, so when I found this recipe for 90 second cookies I knew I had to try it. I don't eat chocolate, so I substituted a few of the ingredients, opting for my beloved butterscotch chips instead. Try her recipe, or my updated version instead.

Ingredients: 
½ cup/100ml butter
¾ cup/87g + 2 tablespoons/30ml brown sugar
2 large eggs
½ teaspoon/2 ml almond extract
1 cup/237ml whole wheat flour
½ teaspoon/2ml baking soda
¼ teaspoon/1 ml salt
½ cup/100ml oats
½ cup/100ml butterscotch chips

Cookie Dough Directions: 
1. In a medium bowl, whisk together the butter and brown sugar until smooth.
2. Mix in eggs and almond. Continue to whisk.
3. Add in flour, baking soda, and salt. Stir well.
4. Lastly, add in oats and butterscotch chips and mix.

Cooking Directions:
1. Heat waffle iron. (Note: I suggest waiting until you've mixed up the batter since waffle irons can get too hot if left heating for too long, which will burn the cookies!)
2. Coat griddle with cooking spray.

3. Using an ice cream scoop, scoop the dough onto each waffle square.
4. Close iron and cook for about 90 seconds (The first batch took about 90 seconds, but as the griddle got hotter they needed less and less time!)
5.Using a pair of tongs, carefully remove the waffle cookie from the iron and transfer onto an iron rack to cool.
6. Repeat, let cool, and enjoy!

These will keep for about 2-3 days in an airtight container. They are delicious with a glass of milk or even a big bowl of vanilla ice cream! I made these for a work function, and everyone devoured them up. They truly are divine. You can never go wrong with butterscotch (or chocolate) chips. So heat up your waffle iron and give them a try.

Rigatoni with Yellow & Green Zucchini

Seriously, Gordon Ramsay's Healthy Appetite is starting to become one of my favorite cookbooks. After last week's blueberry muffins I was eager to try out an entree. Not only are the recipes healthy and delicious, they're also super easy to make. I will admit some of the ingredients are a little hard to find, but if you can it's totally worth it. I made this zucchini rigatoni recipe and served it with a spiced pork chop, and honestly. . .I can't wait to make it again. This recipe makes about four to five servings, but since it's just me I cut in in half to have a serving that night and leftovers again for lunch.

Ingredients: 
8 ounces (250g) dried rigatoni or other pasta shapes
sea salt and black pepper
2 large green zucchini, trimmed
2 large yellow zucchini, trimmed
3-4 tablespoons (45-60ml) olive oil
1 garlic clove, peeled and finely crushed
handful or basil leaves
Parmesan, to grate

Directions: 
1. Add the pasta to a pot of boiling salted water and cook according to the package directions until al dente.
2. Meanwhile, halve the zucchini lengthwise and slice thickly. Heat a large skillet and add the olive oil. Tip in the crushed garlic and sauté for just less than a minute.

3. Add the zucchini with a pinch of salt and a grinding of pepper. (If your pan is not large enough, cook the zucchini in two batches.) Pan-fry over high heat for 3-4 minutes until the zucchini are just tender and lightly golden brown around the sides. Take off the heat.

4. When ready, drain the pasta and immediately toss with the zucchini and basil. Taste and adjust the seasonings as you please. Divide among warm plates and grate over Parmesan to serve. 

Spiced Pork Chop Ingredients: 
2 thin cut, boneless pork loin pork chops
½ teaspoon (2ml) mild chili powder, to taste
1 teaspoon (5ml) sweet paprika
sea salt and black pepper
1 tablespoon (15ml) olive oil
2 cloves garlic, minced
½ teaspoon (2ml) coriander seeds, crushed

Directions: 
1. Cut off excess fat around pork chop. Mix the chili powder, paprika, salt, pepper, garlic and coriander seeds in a small bowl. Using a basting brush, baste both sides of the pork chops. Put the pork chops in a wide baking dish, cover and let marinate for at least thirty minutes or in the refrigerator overnight.

2. Heat a large skillet over medium heat, add olive oil, and fry pork chops for 3-4 minutes on each side, or until the meat is just firm when lightly pressed.

The pasta was amazing, and the pork chop was its perfectly complimented counterpart. Paired with a crisp chardonnay, this would be the perfect dish to serve at a simple dinner gathering with close friends or family. 

And if you still haven't, pick up Gordon Ramsay's Healthy Appetite from your local bookstore now!

Whole Wheat Blueberry Muffins

If you know me, or have ever followed me on twitter (@matilda_makes), then you've probably realized I have an obsession with all things Gordon Ramsay. Hell's Kitchen, Master Chef and Kitchen Nightmares are all on on my must-watch list. He's mouthy, brilliant, Scottish (*swoon*) and extremely talented. The man has like twelve television shows, numerous published cookbooks and currently holds 14 Michelin stars. And this past January he was inducted into the culinary hall of fame.

I recently purchased one of his latest books Healthy Appetite, and was delighted to find an amazing, healthy version of a breakfast classic, blueberry muffins.



Ingredients: 
2 large, very ripe bananas
scant 2 cups/ 300 ml whole wheat flour
1½ teaspoons/7 ml baking powder
1 teaspoon/5 ml baking soda
pinch of fine sea salt
½ cup/100 ml light brown sugar
scant 1¼/284 ml buttermilk
1 large egg, lightly beaten
⅓ cup/75 ml light olive oil (or melted butter, which I used) 
7 ounces/200 g blueberries rinsed (I like to rinse with apple cider vinegar) and drained
1 tablespoon/15 ml raw brown sugar



Directions:
1. Heat the oven to 350°F (180°C). Line a 12 hole muffin pan with muffin cases. Peel the bananas and mash in a bowl using a fork.

2. Mix the flour, baking powder, baking soda, salt and brown sugar together in a large mixing bowl. Make a well in the center and add the buttermilk, egg, olive oil and bananas. Quickly fold the ingredients together until just incorporated, taking care not to over mix. Tip in the blueberries and give the batter one or two stirs.

*note: I added a teaspoon of vanilla extract and  ½ teaspoon of cinnamon to my flour mixture. Just because it tastes yummy*

3. Spoon the batter into the muffin cases and sprinkle with the raw brown sugar. The cases will be quite full. Bake in the over for about 20 to 25 minutes until well risen and golden brown on top; a toothpick inserted into the center of the muffin should emerge clean.


Let cool in the pan for a couple of minutes, then transfer to a rack to cool completely.


These are delicious with a glass of milk and some fresh picked strawberries. I shared these with my best friend and he descried it as "an explosion of blueberry in your mouth". The best part about this recipe is that it's not only great tasting, but good for you! In my eyes Chef Ramsay can do no wrong. If you haven't already, pick up a copy of Gordon Ramsay's Healthy Appetite in bookstores now!

Spinach & Mushroom Chimichangas

In keeping with yesterday's post, I decided to stick with a Spanish theme for today's recipe. After reading this post from one of my favorite blogs I've been cutting back a little on the meat lately (although there's no way I could ever give it up entirely) and I was inspired to make one of my favorite chimichanga recipes. These crisp, deep-fried little guys are loved all over the world and are totally easy to make.

Ingredients: 
2 tablespoons olive oil
1 large onion, thinly sliced
8 ounces/225 grams small mushrooms, finely sliced
2 garlic cloves, finely chopped
5½ cups spinach leaves, torn into pieces if large
6 ounces/175 grams Cheddar cheese, grated 
6 flour tortillas, warm
vegetable oil, for deep frying

Directions:

1. Heat the oil in a large, heavy-bottom skillet. Add the onion and cook over medium heat for five minutes or until softened. 

2. Add the mushrooms and garlic and cook for five minutes, or until the mushrooms are lightly browned. Add the spinach and cook, stirring for one to two minutes or until just wilted. Add the cheese and stir until just melted.

3. Spoon an equal quantity of the mixture into the center of each tortilla. Fold in the opposite sides of each tortilla to cover the filling, then roll up to enclose it completely.

4. Heat the oil for deep frying in a deep-fryer or large, deep pan to 350°-375°F (180°-190°C). Deep fry the chimichangas two at a time, turning once, for five to six minutes until crisp and golden. Drain on paper towels before serving. 

These chimichangas are perfect served with a spoonful of Guacamole and some sour cream. Garnish with some chopped tomatoes and onion and a side of Mexican rice. Add some tequila and you're in for an amazing supper.

Gussie's Fried Chicken and Sautéed Peaches

You ever have those days when you have no idea what to cook or eat? Yeah, yesterday was one of those days for me. Then it hit me: why not do a taste of home? 

You see, I'm originally from Georgia, but I moved to Louisiana for school. Although both Georgia and Louisiana are in the south (and in sorta close proximity to each other) the cooking styles are completely different. Don't get me wrong, I adore Cajun cooking and have adopted many ways as my own, but there's nothing like good 'ol Georgia food.

If you know me, you know I idolize Martha Stewart and Paula Deen. So when I saw this recipe on Paula's Home Cooking I knew I had to try it. 

Gussie's Fried Chicken with Pecan-Honey Glaze

Ingredients: 

• 1 (3 ½-pounds) frying chicken, cut up, or your favorite chicken parts
• 2 large eggs
• Pepper
• Cajun seasoning (everyone who is anyone in Louisiana uses Tony's, although I also like Slap Ya Mama)
• Garlic powder
• Vegetable shortening or vegetable oil
• 2 cups self-rising flour
• 1 cup (2 sticks) butter
• ½ cup honey
• 1 cup coarsely chopped pecans
• Brown paper bag

Directions: 

1. Rinse the chicken and pat it dry. Beat the eggs in a 9 by 13-inch dish. 

2. Lay the chicken pieces in the dish, and sprinkle with Cajun seasoning, pepper, and garlic powder. Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated.

3. Put enough shortening or oil in a cast iron pan or electric skillet to come just halfway up the sides of the chicken parts. Heat the shortening or oil just until smoking, about 375°F (190°C). 

4. Put the flour in a paper bag, add the chicken pieces, a few at a time, and shake to coat well. Remove the chicken with tongs and place it in the hot fat. Cover the pan, leaving a crack for steam to escape, lower the heat to 325°F (163°C)  for electric skillet, and cook for 10 minutes. Turn the chicken with tongs, cover again (leaving the lid open just a crack), and cook for 10 minutes longer. Very large pieces may need to be cooked a little longer. 

5. Drain the chicken on paper towels and transfer to a platter.

Honey-Pecan Glaze: 

To make the glaze, melt the butter in a saucepan over low heat. Whisk in the honey until well blended. Bring to a simmer and add the pecans. Simmer for 10 minutes, stirring occasionally. Ladle the glaze over the hot fried chicken and serve.

Like I mentioned before I'm from Georgia: the peach state and I didn't think this meal would be quite complete if it didn't include my favorite fruit. This recipe for sautéed peaches is super simple (only 5 ingredients) and tastes delicious. 

Sautéed Peaches 

Ingredients: 

1 20 oz. can sliced peaches

2 tablespoons butter

2 tablespoons packed dark brown sugar

⅛ teaspoon cinnamon 

¼ teaspoon vanilla extract

Directions: 

1. Melt butter in a nonstick skillet. 

2. Add in the peaches and stir around. Cook for about 7 minutes or until softened. 

3. Mix in brown sugar all at once. Cook until the sugar begins to caramalize. 

4. Stir nutmeg and vanilla extract and cook for an additional 3-4 minutes. 

This ended up  tasting quite amazing. The sautéed peaches turned out really well, and the hint of vanilla makes all the difference. As far as the chicken goes, Paula Deen could cook a phone book and it would taste delicious! If you're ever in Savannah you should stop by her resturant Lady & Sons. And if you can't try this recipe; it won't disappoint!

Meatloaf with Mashed Potatoes

Many people don't care for meatloaf, but growing up it was a staple in our household. This recipe is a different, slightly sweeter take on the "typical' meatloaf. Serve a slice of this meat for pure comfort, especially when accompanied with mashed potatoes.

Ingredients: 
2 eggs, beaten
¾ cup milk 
⅔ cup finely crushed peanut butter crackers
¼ cup finely chopped onion
2 tablespoons snipped fresh parsley
1 teaspoon salt
½  teaspoon dried leaf sage, basil, or oregano, crushed
⅛ teaspoon black pepper
1½ pounds lean ground beef, ground lamb, or ground pork. 
¼ cup ketchup
2 tablespoons packed brown sugar
1 teaspoon dry mustard

Directions: 
1. Preheat oven to 350°F (176°C)
2. In a medium bowl combine eggs and milk; stir in crackers, onion, parsley, salt, sage, and pepper. Add ground meat; mix well. Lightly pat mixture into an 8x4x2-inch loaf pan. 

3. Bake in a 350° (176°C) oven for 1 to 1¼ hours or until internal temperature registers 160° F (71°C) on an instant-read thermometer. Spoon off fat. In a small bowl combine ketchup, brown sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into 8 slices. 

Sour Cream & Chive Mashed Potatoes: 

Ingredients:

1½ pounds baking potatoes (i.e. russet or Yukon gold), peeled and quartered

½ teaspoon salt

2 tablespoons butter or margarine

½ cup sour cream

3 to 5 tablespoons milk

2 tablespoons snipped fresh chives or 1 teaspoon crushed chives

Directions:

1. In a medium saucepan cook potatoes and the ½ teaspoon salt, covered in enough boiling water to cover for 20 to 25 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Add the 2 tablespoons butter. Season to taste with additional salt and black pepper. Gradually beat in enough milk to make potato mixture light and fluffy. Stir 2 tablespoons snipped fresh chives into the potatoes just before serving. If desired, sprinkle with additional snipped fresh chives and butter. 

This isn't that meatloaf your grandmother forced you to eat, far from it. This meatloaf is sweet, juicy and delicious. The peanut butter crackers add a bit of flair in the way only I can, and combined with the mashed potatoes this dish is sure to become tradition at your house too!

Deep Dish Turkey Pot Pie

With Thanksgiving just one short week away, you're probably gonna be scrambling to figure out what to do with the rest of those turkey leftovers. Since I celebrated my Thanksgiving this week (as next will be my vacation) I've come up with a delicious recipe for turkey pot pie that will be sure to have you craving more of this classic comfort food.

Ingredients:
Pie crust or one recipe pastry topper (listed below)
1 cup chopped onion
1 cup sliced fresh mushrooms
¾ cup sliced celery 
½ cup chopped red sweet pepper
2 tablespoons butter or margarine
⅓ cup all-purpose flour

1 packet General Tso's chicken seasoning mix

¼ teaspoon salt

¼ teaspoon black pepper

1½ cups turkey broth

1 cup milk

2½ cups chopped cooked turkey

1 cup frozen peas and carrots

1 egg, beaten

Directions:
1. Preheat oven to 400 degrees.

2. Prepare pastry topper; set aside. 

3. In a large saucepan cook onion, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, chicken seasoning mix, salt and black pepper. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in turkey, peas and carrots. Pour into a two quart baking dish. 

4. Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg. 
5. Bake, uncovered, in a 400°F oven (205°C) for 32-35 minutes or until crust is golden brown. Let stand for 20 minutes before serving.

Pastry Topper Recipe: 
In a medium bowl stir together 1¼ cups all-purpose flour and 1¼ teaspoon salt. Using a pastry blender, cut in ⅓ cup butter until pieces are pea sized. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Sprinkle an additional 5 tablespoons cold water over remaining flour mixture, 1 tablespoon at a time, tossing with a fork, until all dough is moistened. Form into a ball. Form in pastry dish. 

This recipe will be sure to have your family craving more, I know mine did. Plus it's a great way to get rid of some of your leftover. The General Tso's seasoning mix adds a delicious sweetness to the flavor of the turkey while at the same time giving it a little southern kick. I haven't let you down yet, so just give it a try. I promise you'll love it!

Chicken Fettuccine Alfredo

Have I ever told y'all how much I love doing my own twist to recipes? Well, if I haven't already now you know. I took a turn for the interesting when I turned a recipe for a simple fettuccine Alfredo into something completely extraordinary.

Ingredients:
1½ cups chopped cooked chicken
8 ounces dried fettuccine
2 tablespoons butter
1 cup whipping cream
8 ounces cream of mushroom
¼ cup drained oil-packed snipped dried tomatoes
½ teaspoon creole seasoning
⅛ teaspoon black pepper

½ cup freshly grated Parmesan cheese

Directions:
1. Cook chicken. Season with ⅛  teaspoon black pepper, garlic powder, and cayenne respectively.

2. Cook pasta according to package directions.
3. Meanwhile, in a large saucepan melt butter. Add cream, cream of mushroom, salt, and pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 3 to 5 minutes until mixture begins to thicken. Remove from heat. Stir in 1½ cups chopped cooked chicken and ¼ cup drained oil-packed snipped dried tomatoes. Add Parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss to combine. Transfer to warm serving dish. Serve immediately. If desired, sprinkle with additional Parmesan cheese.


A classic Italian dish with a little Matilda flair! Hopefully I did Mr. Di Lelio proud.

Sour Cream Pound Cake

I'm absolutely head over heels for a delicious cake. Pound cake is not only easy to make with simple ingredients, but it's also amazingly delicious! This sour cream pound cakes tastes great with a bottle of St. James strawberry wine.

Ingredients:
½ cup butter
3 eggs
1½ cups all-purpose flour
¼ teaspoon baking powder

⅛ teaspoon baking soda

1 cup sugar

½ teaspoon vanilla

Directions:

1. Allow butter, eggs, and sour cream to stand at room temperature 30 minutes. Grease and lightly flour a 9x5x3 inch loaf pan; set aside. In a medium bowl stir together flour, baking powder, and baking soda. Set aside. 

2. Preheat the oven to 325°F (162° C). In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating about 10 minutes or until light and fluffy. Beat in vanilla. Add eggs one at a time, beating 1 minute after each addition and scraping bowl frequently. Alternately add flour mixture and sour cream mixture to butter mixture, beating on low to medium speed after each addition just until combined. Spread batter evenly into the prepared pan. 

3. Bake for 60 to 75 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove from pan; cool thoroughly on rack. 

This cake tasted yummy, especially after I frosted it with strawberry frosting. Pound cakes are a timeless classic that anyone can enjoy. Go ahead and make it, you won't regret it!

Basil Pan Burgers

I have loved Rachael Ray for as long as I can remember, and her release of her new book yesterday, The Book of Burger, had me craving a good ol' fashioned burger. Like I mentioned before, I don't own a grill, so I try to find other creative ways to do barbecue classics. Luckily for me, my trusty Better Homes & Gardens New Cookbook  has a tried and true recipe for the most amazing burgers. And all that's required is your stove top!

Ingredients:
1 egg, slightly beaten
¼ cup chopped onion
¼ cup grated Parmesan cheese
2 tablespoons fine dry bread crumbs (I like to use smashed up graham crackers)
2 tablespoons snipped fresh basil OR 1 teaspoon dried basil, crushed
2 tablespoons ketchup
¼ teaspoon salt
¼ teaspoon black pepper
1 clove garlic, minced
Nonstick cooking spray

Directions:
1. In a medium bowl combine egg, onion, Parmesan cheese, bread crumbs, basil, ketchup, salt, pepper, and garlic. Add beef; mix well. Shape beef mixture into for ¾-inch thick patties. 

2. Lightly coat a heavy skillet with cooking spray (or use a heavy nonstick skillet). Preheat skillet over medium-high heat until hot. Add patties. Reduce heat to medium or until temperature registers 160° on an instant-read thermometer, turning patties once halfway through cooking. If patties brown too quickly, reduce heat to medium low. Serve patties on buns with basil leaves (if desired) and tomato slices. 

These burgers taste amazing, and cooking them on the stove doesn't alter their taste one bit! As always, you should make sure that the burgers are fully cooked before serving them by checking their temperature with a meat thermometer. Try these out and don't to pick up a copy of Rachael Ray's book The Book of Burger on shelves now!

Mexican Wedding Cookies

It is said that the Mexican wedding cookie (also known as Russian tea cakes) originated with the Medieval Arab cultural and eventually made its way to the European and Spanish cultures where it was brought to Mexico from there. These cookies, with it's simple ingredient list and rich taste are a staple at traditional Mexican weddings. They are eaten as at the end of a wedding reception with the thought that the butters, sugars, and oils would bring about a happy life and a successful marriage.

Because the few ingredients included in this recipe are all items you probably have just laying around your house these cookies are the perfect thing to make when you're suddenly hit with a sweet tooth. Below is a simple recipe for these traditional cookies.

Ingredients:
1 cup unsalted butter, room temperature
½ cup confectioners' sugar, plus more for coating baked cookies
1 teaspoon vanilla extract
1¾ cups all-purpose flour, plus more for dusting hands
1 cup pecans, chopped into very small pieces



Directions: 
1. Preheat oven to 275°F (135°C). Line cookie sheets with parchment paper.
2. Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake 40 minutes.

3. When cool enough to handle but still warm, roll in additional confectioners' sugar. Cool on wire racks.



These cookies are simple and sweet without being too overbearing. The hardest part step when it comes to making these is waiting 40 minutes for it to bake in the oven! Perfect for serving at a gathering of friends, or even just snacking on a few while curled up with a good book, these Mexican wedding cookies are great for any occasion - not just weddings!

Off the Beaten Path's Doggie Treats

I don't like to cook for just myself; Wilfred is an integral part of our little family and I like to treat him as much as I treat myself. On a trip to Bass Pro Shops in Denham Springs I picked up a few toys for Wilfred, one of which was a squeaky duck. He's always had some sort of odd fascination with ducks, I try to get him as many duck toys as I can possibly find.

"Save me!" said the duck

Anyhow, included with the duck toys were some cookie bone shaped cookie cutters and a recipe for dog treats. I was most pleased. So as soon as I got home I went right to Work making these for Wilfred.

Ingredients:
2½ cups whole wheat flour
½ cup powdered dry milk
½ teaspoon each salt and garlic powder
6 tablespoons margarine, shorting, or meat dripping (I used margarine)
1 egg, beaten
1 teaspoon brown sugar
½ cup ice water

Directions
1.Preheat oven to 350° F. Combine flour, dry milk, salt, garlic powder, and sugar. Cut in shortening until mixture resembles cornmeal. Mix in egg. Add enough water so that mixture forms into a ball.
2. Pat out dough ½" think with your fingers on a lightly oiled cookie sheet. Cut with doggie bone and heart cutters. Bake for 25-30 minutes. Remove from oven and let cool. Do not store treats in sealed container.




Wilfred was hesitant at first, but he ended up loving them! In my opinion the best part about these treats is that they don't contain any artificial coloring or preservatives. I promise your pup will like them better than any treats you could find in stores!