Ha, well maybe not, but it’s a big day for me as I reveal to you the recipe for my famous chocolate dipped macaroons.
Here you go!

Coconut Macaroons
- 1 bag of shredded sweetened coconut or 3 cups
- 4 egg whites
- 4 TBSP all purpose flour
- 1/4 tsp salt
- 1 1/3 cup sugar
- 2-3 tsp vanilla extract

Take your egg whites and beat them on high until they stand in stiff peaks

Add the sugar, vanilla, salt, and flour to the egg whites and mix until combined.

Add the entire bag of coconut or 3 cups of shredded sweetened coconut.

Stir until combined.
Take a cookie scoop and fill it until rounded and full with the coconut mixture.

Place on a cookie sheet with parchment paper. If you do not have parchment paper, do not attempt this recipe.
Macaroons are very sticky and will either stick to the pan or fall apart when you try to remove them.

Bake them at 325 for 12-14 minutes.

You are looking for them to get slightly golden brown on the top and a little golden brown color on the bottom edges.

Remove them from the pan and let them cool on the parchment paper on your counter.

While they are cooling, melt some semi sweet chocolate in a double broiler.

After it’s melted, use a spoon to help dip half the macaroon into the chocolate. Place back on parchment paper and let it cool.

I always pop the freshly dipped chocolate macaroons into my refrigerator. It will harden the chocolate a lot faster then if they sit at room temperature.

Then serve!

I store mine, covered or bagged, in the refrigerator and then bring them to room temperature before serving.
I hope you enjoy. This recipe is tried and true and took me countless times to perfect.
When you eat these cookies, think of me.

Chop up one onion (either red or yellow) and add to a pan with about 6 TBSP of extra virgin olive oil
Add 4-6 cloves of garlic, peeled
Let it saute for a bit.
Add fresh or dried basil, oregano, salt, pepper, and touch of sugar. (I use around 2 tsp. of the salt and herbs, but never ever measure. It’s all in the wrist)
Add a large can of whole tomatoes (106 ounces). I use the can from Costco. You could also use 3-4 cans from your local grocery store.
Pour it in and blend with an emersion blender.
Add a good bit of balsamic vinegar, about 1/4 cup
Season with salt if it needs it.

Done and done. You have a lovely, bright tomato sauce.
From this point, you can add meatballs to slowly simmer and cook, or spread on a pizza and top with your favorite toppings!!!

Enjoy!

So today I thought I would give you my recipe and pass on the love to your family.

Here are the ingredients
- half red onion, chopped
- bunch of cilantro
- 2 chicken breast or precooked chicken either rotisserie or TJ’s grilled chicken (I used a rotisserie chicken and only used the white meat)
- 1 avocado
- 2 cups grated sharp cheddar cheese
- 2 cans rotel
- 4 TBSP tomato paste
- 60 or so ounces chicken broth
- cumin, chili powder, and garlic powder
- sour cream, optional
- your favorite brand of tortilla chips

Let’s get started.
Put your soup pot over the stove on med heat.
Add some extra virgin olive oil, about 3 TBSP.
Add 1/2 red onion, chopped and let it saute for a minute
Add 1 tsp each of cumin, chili powder, and garlic powder (use less chili powder if you want it mild, my recipe has a little zip to it)
Add half the bunch of cilantro, chopped
Add the two cans of rotel tomatoes
Add your precooked chicken, shredded
Add 4 TBSP of tomato paste

The smell in your kitchen will be divine at this point.

Add the chicken stock and bring to a low boil.
Turn off the heat and start preparing your add ins.

Grate some sharp cheddar cheese, about 2 cups worth.
Chop up some more cilantro
Slice and chop the avocado.

Ladle the soup in the bowl, add avocado, a dollop of sour cream (if you choose), sprinkling of cheddar cheese, and some cilantro on top.
YUMMY!!!!!
I crunch up my chips and put them in the soup while I eat. It’s just the best soup on earth!
I hope you enjoy it as much as I do. Cheers!!!!

Here is my recipe for lentils. It is easy, simple, and oh soooo good

Soak a small bag of lentils in warm water for 3 hours.
Drain and rinse and put the lentils in a crock pot

Add chicken broth to the lentils. I use 48 ounces of chicken broth, or one and a half quarts. If I don’t have homemade chicken stock, I use Trader Joe’s free range organic chicken broth.

Then add
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- some black pepper.
- 2 bay leaves

Set your crockpot to cook for either 4 or 6 hours.

I always add Frank’s sauce to my bowl of lentils when I eat them, but they are great just like this.
You can always add sliced veggies to your lentils while they cook if you like. I’ve added zucchini, squash, carrots, and celery at different times when I want to mix it up a bit. I try to make a big crockpot once a week and eat a cup a day.

I hope you enjoy this lentil recipe as much as I do!

It went from 55 degrees here in Kansas City to 8 degrees within 24 hours. We are all needing something warm for our tummies.

Broccoli Cheese Soup
- 30 oz frozen broccoli
- 3 cans chicken broth (the small ones)
- 6 TBSP butter
- 1 chopped onion
- 1/2 cup flour
- 2 cans coconut milk
- 1 1/2 lbs velveeta cubed
- pinch of pepper

Simmer the broccoli in the chicken broth, just until the broccoli softens.
Melt butter in a soup pot.
Saute onions for about 2 minutes.
Add flour and make a paste by combining it with the onions and butter.
Slowly whisk in the coconut milk, until thick and bubbly.
Add chicken broth and broccoli, stir together.
Add the cheese and melt. (Do not boil)

Use an immersion blender to thoroughly mix the soup and break up some of the broccoli chunks. I like to leave some bigger pieces of broccoli though.

Serve warm with some hot, toasty bread, and a salad if you like.
Cheers to a nice, delicious, winter meal!