" BUTTER PECAN ICE BOX COOKIES "

2 - 1/4 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon cream of tartar

1 cup butter, preferably salted, softened

1 cup packed brown sugar

1 egg

1 teaspoon vanilla

1 cup coarsely chopped pecans

In a medium bowl, stir together flour, salt and cream of tartar. In a large bowl, beat together butter and brown sugar until light and fluffy. Beat in egg and vanilla. Blend in flour mixture and pecans.

Form into 2 rolls, 8 to 10 inch long. Wrap in plastic warp and refrigerate until firm enough to slice. Over night or 2 to 3 hours.

Preheat oven to 350 F. Lightly grease baking sheet. Slice dough into 1/4 - inch thick rounds. Arrange on greased baking sheet about 1 inch apart. Bake for 8 to 10 minutes or until light golden brown. Cool slightly on baking sheet before removing to wire rack.

Makes: 4 - 1/2 to 5 dozen cookies

Notes: For the best shape cookies, keep dough refrigerated until you start slicing it. Use your sharpest knife. A dull knife will push the dough out of shape. Rotating the roll a quarter turn each time you cut it also will give you a better shape. If your hands are warm, slip a plastic bag over the one that holds the roll to insulate it. Heat from your hand can soften the dough.

" HONEY 'N' OATS BREAD "

1/2 cup old-fashion rolled oats

1 - 1/2 cups whole wheat

1 - 1/2 cups bread flour

1 egg

1 - 1/2 teaspoon salt

1 - 1/2 tablespoons honey

1/4 teaspoon baking soda

1 cup buttermilk (or 4 tablespoons dry buttermilk powder and 1 cup water)

2 teaspoons active dry yeast (or one package)

Place all ingredients in bread machine pan, select Light Crust setting and press Start.

After the baking cycle ends, remove bread from pan, place on a cool rack and allow to cool 1 hour before slicing.

I remove after the second kneading cycle, form dough into a loaf and place in a greased 9 x 5 loaf pan. Let rise for 1 to 1 - 1/2 hours or until doubled in size. Brush with melted butter.

Bake at 350 F for 40 to 45 minutes or until loaf is golden brown and sound hallow when tapped.

Yields: 1 -1/2 pound loaf

Notes: The egg and oats give a wonderful rich, creamy flavor to this bread. Serve it with sweet butter and homemade preserves or with cream cheese.

" SALSA VERDE PORK "

3 - 1/2 pounds bone-in pork shoulder (aka pork butt )

1 bottle (15 0z.) salsa verde

1 medium onion, finely chopped

3 cups chicken broth

1 teaspoon dried oregano

1/2 teaspoon cumin seeds

1/2 teaspoon coriander seeds

1/2 cup chopped fresh cilantro

salt

Trim excess pork fat. Put trimmed pork in a slower cooker ( 5 to 6 quarts ) and turn heat to high. In a pan, bring salsa, onions, broth, oregano, cumin and coriander to a boil. Pour over pork, cover and cook until meat is very tender when pieced and registers at least 165 on a meat thermometer; at least 7 or up to 9 hours.

Remove pork from slow cooker to allow to cool.

Meanwhile, pour juices to a pan. Skim and discard fat. Boil juices, stirring until reduces to

2 - 3/4 cups , 8 to 10 minutes.

With 2 forks, tear meat into large shreds. Add to pan and stir in salt to season and cilantro leaves.

Serve with tortillas, more salsa, sour cream and shredded cheese.

Makes 6 servings.

" SOUR CREAM PEAR PIE "

• 1 - 9 inch unbaked pie pastry
• 4 cups sliced peeled pears
• 1 teaspoon lemon juice
• 1/3 cup sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1 cup (8 ounces) sour cream
• 1/2 teaspoon vanilla extract
• 
  
• TOPPING:
• 1/2 cup all-purpose flour
• 1/3 cup butter, melted
• 1/3 cup brown sugar
• 
  
• In a large bowl, toss pears and lemon juice, add sugar and flour combine until blended.
• In a small bowl combine sour cream and vanilla extract, add to pear mixture, mix until blended. Pour into prepared pie shell.
• In a small bowl, mix topping ingredients until crumby. Sprinkle over pears. Bake at 400 F for 10 minutes. Reduce heat to 350 F. bake 45 minutes more or until the pears are tender.
• YIELDS: 6 to 8 serving

" CHICKEN and CORN CHOWDER "

• 2 slices bacon, chopped
• 1 onion, chopped
• 3 tablespoons flour
• 1 pound Yukon Gold potatoes, peeled and chopped
• 6 cups reduced-sodium or homemade chicken broth
• 4 cups shredded cooked chicken (from a 2 1/2- to 3-lb. roasted chicken)
• 3 cups corn, frozen or kernels cut from 3 ears corn
• 1/4 to 1/2 cup heavy whipping cream
• 2 medium tomatoes, seeded and chopped
• 1 avocado, pitted, peeled, and chopped
• 1 cup loosely packed cilantro leaves
• 2 limes, cut into wedges
• Freshly ground black pepper

1. In a large, heavy pot over medium-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to medium, and cook until soft, about 3 minutes. Sprinkle with flour and cook, stirring, until flour smells cooked (you should get a whiff of baked piecrust) but hasn't started to brown, about 3 minutes.

2. Add potatoes and broth. Bring to a boil. Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to a boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve in soup bowls, garnished with tomatoes, avocado, cilantro, a squirt or two of lime juice, and pepper to taste.

Yields: 6 servings

" SPICY SHREDDED BEEF "

2 - 1/2 pounds boned beef chuck

1 can ( 14 -1/2 oz. ) chopped tomatoes

1 can ( 7 oz. ) chipotle sauce, or 7 ounces salsa

1 can ( 4 oz. ) diced jalapeno, drained

1 onion, chopped

3 cloves garlic, minced

2 tablespoons ground dried New Mexico chile or regular chili powder

1 tablespoon honey

2 - 1/2 teaspoons salt

3/4 teaspoon ground cumin

2 cups beef broth

Rinse beef and trim off excess fat. Put in a slow-cooker (at least 5 qt.). Add tomatoes (with juice), chipotle sauce or salsa, jalapeños, onion, garlic, ground chile, honey, salt, and cumin; pour broth over the top.

Cover and cook on low until beef is very tender when pierced, 8 to 10 hours. If desired, remove lid for last 30 minutes to allow sauce to reduce and thicken.

With a heavy fork, transfer meat to a rimmed board or plate. Shred with two forks. Ladle out half the sauce and reserve (see notes). Return shredded beef to the remaining sauce in slow-cooker, cover, and let warm. Serve in sandwiches.

Notes: A little like a Mexican sloppy Joe, this juicy dish is best sandwiched in crusty French rolls and topped with shredded cabbage, red onion, sliced tomato, cilantro, and sour cream. Save extra sauce to top Mexican rice or cooked pinto beans.

Yields: 6 to 8 servings

" ORANGE-LEMON CHIFFON CAKE "

2 - 1/4 cups sifted cake flour

1 - 1/2 cups sugar

1 teaspoon salt

1 tablespoon baking powder

1/2 cup oil

6 egg yolks, room temperature

1 cup orange juice

2 tablespoons grated orange peel

1 teaspoon vanilla

1 tablespoon lemon juice

8 egg white, room temperature

1/2 teaspoon cream of tartar

Preheat oven to 325 F.

Sift flour, sugar, salt and baking powder into a medium size bowl. Make a well in center. Add oil, egg yolks, orange juice and peel, vanilla and lemon juice. Beat until satiny smooth.

In a large bowl, beat egg whites and cream of tartar until stiff peaks form. Whites should be stiffer than for angel food cake.

Using a rubber spatula, gently fold egg whites, 1/4 at a time, into yolk batter just until blended. Pour into a ungreased 10 - inch bundt pan.

Bake in a preheated oven for 55 minutes. Increase temperature to 350 F. Bake 10 minutes more or until lightly browned and springs back when lightly touched. Invert pan into a cooling rack until cake is cooled.

Makes: 1 - 10 - inch bundt cake.

Notes: It is important to use correct measurements of eggs in this recipe. If using eggs other than large eggs, should measure 1 cup egg whites and 1/2 cup plus 1 tablespoon egg yolks. Separate eggs white cold; let stand until room temperature before mixing.

A 10 - inch tube pan can be used.

My New Award!

Thanks Emily @ Marvelous Recipes

My sweet friend Emily over at Marvelous Recipes just gave me this beautiful award! Thanks Emily! Just like the name of her blog she's always posting marvelous eats & sweets that the whole family will enjoy.

Neno's Award—-Rules and Regulations

1. As a dedication for those who love blogging and love to encourage friendships through blogging.

2. To seek the reasons why we all love blogging.

3. Put the award in one post as soon as you receive it.

4. Don’t forget to mention the person who gives you the award.

5. Answer the award’s question by writing the reason why you love blogging.

6. Tag and distribute the award to as many people as you like.

7. Don’t forget to notify the award receivers and put their links in your post.

I started my blog six months ago and never really thought it would be this much fun or that anyone would be interested in it. I believe that what you do with all your Heart n' Soul is done with Lots of Love and should be shared with others. Sharing recipes that my family loves with all my blog friends to share with their family is fun and exciting.

I am sharing this award with the following blogging friends:

Go visit:

Sara @ cookwithsara!

Tiffanee @ onecrazycookie!

Jennie @ awelcomingheart!

Amanda @ faith,foodandfamily!

Mandy @ homeismyparadise!

Dawn @ lifeofadomesticdiva!

Lucy @ lucyskitchen!

Brook @ savingmynickels!

Dawn @ swiminjello!

Alison @ myvintagekitchen!

I have made many many wonderful friends in six months and would really like to give each one this AWARD. I just want to say a GREAT BIG THANK YOU to all of you.

" COCONUT MACAROON PIE "

CRUST: 9 - inch single crust

1-1/3 cups all-propose flour

1/2 teaspoon salt

1/2 cup butter flavored shortening

3 tablespoons ice cold water

FILLING:

2 eggs

1/2 cup water

1 - 1/2 cups sugar

5 tablespoons all-purpose flour

1/4 teaspoon salt

1 - 1/3 cups lightly packed moist flaked coconut

1/2 cup butter, melted and cooled

1 teaspoon vanilla

1 egg white

3 ( 1 ounce ) baking chocolate, melted

Preheat oven to 350 F.

Prepare dough for crust. In a medium bowl, combine flour and salt.

Cut in shortening using a pastry blender or a fork, until flour is blended to form pea-size chunks.

Sprinkle with water, one tablespoon at a time. Toss lightly with a fork or with fingertips until dough forms a ball. DON'T over work dough. For a double crust divide in half.

Roll dough out on a lightly floured surface, in a circle 3 inches larger than the pie plate you plan on using. Fold dough into quarters. Unfold and press into pie plate.

For a single pie crust, trim 1/2 inch beyond edge of pie plate. Fold edge under and flute edge.

For filling, in a medium bowl, beat eggs, water, sugar, flour and salt together 2 to 3 minutes, until very well blended. Stir in coconut, butter and vanilla.

Brush unbaked pie shell with unbeaten egg white. Pour filling into pie shell. Bake on the bottom oven rack about 45 minutes or until filling is set and very lightly browned. Cool on a wire rack and drizzle with melted chocolate before serving.

Makes: 1 ( 9-inch ) pie, 8 servings.

Note: Butter-flavored shortening can be substituted for butter and add 1/4 teaspoon more vanilla.

Due to the filling being moist I brush the unbeaten egg white to prevent the filling from soaking into the crust and help keep it crisp.

Because this pie is baked in a slow oven, to brown the bottom crust you must place the pie on the bottom rack where the temperature is higher.

" BLUE CORNMEAL MUFFINS "

1 - 1/4 cups blue-cornmeal

1 cup all propose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup sugar

1/2 cup butter, melted

1 cup buttermilk

2 eggs, lightly beaten

Preheat oven to 400 F. Grease twelve 3 x 1-1/2 inch muffin cups.

In a large bowl, stir together blue-cornmeal, flour, baking powder, salt and sugar.

In another bowl mix together butter, buttermilk and eggs. Add butter mixture to flour mixture and mix lightly. Spoon mixture evenly into prepared muffin cups.

Bake for 20 minutes, or until a cake tester inserted into one muffin comes out clean.

Yields: 12 muffins

" GREAT HOMEMADE HALLOWEEN RECIPES "

" DEVILISH CHORIZO CHILI with HOMINY "

served with " CHEDDAR WITCH'S FINGERS "

Devilish Chorizo Chili w/Hominy

2 - 1/2 pounds uncooked chorizo sausages

1 pond ground beef

2 large onions, chopped

5 cloves garlic, minced

2 cans ( 7 oz. each ) diced green chiles

1/4 cup chili powder

1 teaspoon ground chipotle chiles

2 teaspoons chopped fresh oregano

1 teaspoon ground cumin

1 can ( 28 oz. ) crushed tomatoes

1 -1/2 cups ( 12 oz. ) ale or any hearty beer

2 cans ( 15 oz. each ) hominy, drained and rinsed

salt

SERVES: 8

Squeeze sausage from casings into a 6 to 8 qt. pan over high heat; discard casing. Add beef, onions and garlic. Stir occasionally over high heat, breaking sausage and beef into small pieces, until meat is browned and onion is soft, about 10 minutes. Spoon off and discard fat.

Add green chiles, chili powder, chipotle chiles, oregano and cumin. Cook, stirring 1 minute.

Stir in tomatoes, ale and hominy. Bring to a boil; reduce heat, cover and simmer 30 minutes, stirring occasionally. Add salt to taste.

Cheddar Witch's Fingers

5 tablespoons butter

1/4 pound ( about 1 cup packed ) shredded extra-sharp cheddar cheese

3/4 cap all-purpose flour

2 tablespoons cornmeal

1 large egg

salt

30 sliced almonds

In a food processor or bowl, whirl or combine butter, cheese, flour and cornmeal until the mixture has the texture of wet sand. Add egg and whirl or stir with a fork until dough holds together.

Scrape dough onto a sheet of cooking paper or parchment, 12 to 14 inch wide and about 14 inch long. Top another equal-sized sheet of paper and pat dough into 1/2 - inch thick circle. Whip with plastic and freeze minutes, or refrigerate up to 3 days.

Preheat oven to 375 F.

Peel off top paper and use a shape knife to cut the dough into 30 strips, each about 1/2 - inch think and 5 - inches long. Place each strip on a large baking sheet. Sprinkle with salt to taste, then use your finger to round the top of each strip into a fingertip shape. Use a sharp knife to score shallow " knuckle " lines in each finger, then press an almond " nail " into the tip. If you like, bend each finger in places to make it look knobby.

Bake the fingers until an even light brown, about 15 minutes. Transfer to a rack to cool.

MAKES: 30 ghastly little cheesy fingers

" TURKEY and HOMINY CHILI "

1 onion, chopped

1 red bell pepper, seeded and chopped

6 cloves garlic, minced

1 fresh jalapeno chili, seeded and minced

1 tablespoon chili powder

1 teaspoon dried oregano

1 teaspoon ground cumin

2 or 3 turkey thighs ( about 3 lb )

1 can ( 15 oz. ) hominy, rinsed and drained

1 can ( 28 oz. ) crushed tomatoes

Shredded jack cheese

canned sliced black ripe olives

thinly sliced green onions

salt and pepper

In a 4 - 1/2 quart or larger slow cooker, mix onions, bell pepper, garlic, jalapeno, chili powder, oregano and cumin.

Pull off and discard skin from turkey thighs, trim off and discard fat. Rinse thighs and lay on vegetables in cooker. Pour hominy and tomatoes with juice over turkey.

Cover and cook until turkey pulls easily from the bone, 6 to 7 hours on low, 4 to 5 hours on high.

With a slotted spoon, transfer turkey to a plate. Skim and discard fat from liquid. When turkey is cool enough to handle, in about 10 minutes, remove from bone and tear into chucks. Return meat to cooker, cover and until hot, 10 to 15 minutes.

Spoon turkey chili into wide bowls. Top portions as desired with cheese, olives and green onion. Add salt and pepper to taste.

Serves: 6 to 8

Notes: crushed tomatoes can be substitute with 2 cans of Rotel tomatoes and omit minced jalapeno.

Serve with warm cornbread.

HALIBUT TOSTADAS w/YOGURT-LIME SAUCE

• 1 1/2 pounds halibut pieces
• 5 tablespoons lime juice
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• Vegetable oil
• 6 corn tortillas
• 1 cup nonfat plain yogurt
• 1 teaspoon sugar
• 1/8 teaspoon chili powder
• 1 firm-ripe avocado (8 oz.)
• 3 cups finely shredded cabbage
• 1/4 cup lightly packed rinsed fresh cilantro leaves
• Fresh salsa

Rinse halibut and place on a plate. Pour 4 tablespoons lime juice over fish; sprinkle with 1 teaspoon salt and the pepper. Cover and chill for 20 minutes.

Meanwhile, pour 1/2 inch oil into a 10- to 12-inch nonstick frying pan with sides at least 2 inches tall over medium-high heat. When surface looks rippled, gently lower a tortilla into oil and cook, turning once, until crisp, 1 to 2 minutes total. Transfer to paper towels to drain briefly. Repeat to fry remaining tortillas. Discard oil and wipe pan clean.

In a small bowl, stir together yogurt, sugar, chili powder, and the remaining 1 tablespoon lime juice and 1/2 teaspoon salt.

Set pan over medium-high heat. When hot, add fish to pan along with lime juice, cover, and cook until opaque in the center (cut to test), 10 to 12 minutes. Break fish into flakes with a fork.

Pit, peel, and slice avocado. Place a fried tortilla on each plate and layer equally with shredded cabbage, flaked halibut with its juices, yogurt sauce, avocado slices, cilantro leaves, and fresh salsa.

Notes: corn tortillas can be warmed in the oven a low-fat substitute.