Split Pea Soup

2 tbls olive oil
1 onion
2 cloves garlic
1 ham hock (about 1 1/2 lbs)
1 lb green split peas, rinsed and picked over
3 carrots, chopped
2 celery stalks, chopped
6 cups chicken broth
1 tsp thyme
1 tsp salt
1/2 tsp pepper
1/2 cup fresh parsley, chopped

In a skillet, saute the onion and garlic in the olive oil over medium heat.

Place ham hock in center of slow cooker and spread peas around it. Add the onion and garlic, carrots and celery. Then pour in broth, thyme, salt, and pepper. Cover and cook on LOW for 8-10 hours or on HIGH 4-5 hours.

Finish soup by removing ham hock. Allow to cool for about 15 minutes. Remove the meat from the bone and stir back into the soup (discard bone). Stir in parsley and serve.

Serves 6-8

Breakfast Loaf

1 sourdough shephards loaf (the big one)
butter
6 eggs - scrambled (add as much milk, salt and pepper as you like)
grated cheddar cheese
cubed ham

The night before you want to serve....
Scramble eggs. Cut top off of sourdough loaf, clean out bread from inside to form a shell. Butter inside completely. Fill with scrambled eggs. Top with ham and cheese. Place the "lid" back on the loaf and wrap the entire thing in tinfoil.

Next morning. Bake straight from fridge (leave it wrapped in tinfoil) at 350 for 1 hour. Slice and eat. Serves about 6.

This is great for company. It's quick the night before and it NO WORK in the morning.

Lemon Drop Cookies

After many requests, here it is..... Thanks Rachel!!

4 cups flour
1 1/2 teaspoon soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 cups sugar
1 1/2 cups butter-flavored shortening
3 eggs
2 teaspoons vanilla
1 teaspoon lemon extract
Finely chopped zest of one lemon
1 pkg. (6 oz.) lemon drops, crushed
Glaze:
1 cup powdered sugar
Juice of the lemon

Cream sugar, shortening and eggs, add flavorings. Stir in dry ingredients, lemon zest and crushed lemon drops. Roll into balls, flatten slightly and bake on parchment-lined baking sheets at 350 for 10- 12 minutes. Let sit on pan 1 -2 minutes then brush lightly with powdered sugar glaze and cool immediately.

-Makes 4 - 5 dozen.

I usually 1 1/2 times the glaze using lemon juice. I like more on the cookie! Please note, because of the candy in the cookies, parts may stick a little if you don't use the parchment.

Chicken Avocado Tortilla Soup

Prep and Cook Time: About 30 minutes
Makes: 6 servings

1/3 cup chopped onion
3 cloves garlic, peeled and chopped
3/4 teaspoon ground cumin
3/4 teaspoon dried oregano
1/4 teaspoon chilipowder
1/4 teaspoon pepper
8 cups fat-skimmed chicken broth
1 can (14 oz) diced tomatoes
1 can (4 oz) diced green chilies
10 corn tortillas (6 in. wide)
1 1/2 pounds boned, skinned chicken breasts
1 firm-ripe avocado (1/2 lb.)
2 tablespoons chopped fresh cilantro
Salt
About 1/4 cup shredded sharp cheddar cheese

1. In a 5- to 6-quart nonstick pan over medium heat, stir onion, garlic, cumin, oregano, chili powder, and pepper until spices are fragrant, about 1 minute. Add broth, tomatoes (including juice), and green chilies. Cover and bring to a Boilover high heat.

2. Meanwhile,stack tortillas and cut into 1/8-inch-wide strips. Add to boiling broth. Reduce heat, cover and simmer for 15 minutes, stirring occasionally.

3. Rinse chicken and cut into 1/2 inch pieces. Peel the avocado, pit, and thinly slice.

4. Add chicken to broth and return to a boil over high heat. Reduce heat, cover, and simmer until chicken is white in center(cut to test), about 5 minutes. Stir in cilantro and salt to taste. Ladle into soup bowls, garnish with avocado, and add cheese to taste.

** We put sour cream and hot sauce on top or ours and served with cornbread.

BoterKoek (Dutch Cookies)

2 cups flour
1 1/3 cups sugar
2 (1 cup) cubes butter or margarine

Cut butter into flour and sugar.

Beat 1 egg. Add half to flour mixture.

Add:
½ tsp lemon extract
½ tsp almond or vanilla extract

Press into 9x13 pan. Put a whole almond on top of each piece to be cut (about 5 down and 5 across). Smear top with ½ egg over top with fingers.

Bake 275 (250 for glass pan) for 45 minutes to 1 hour.