Recipes of the weekend

Friday night we made Huevos Rancheros. DELICIOUS, and lots of good stuff.


1 package Soy Chorizo
6-8 eggs
1 Tomato chopped
Some chopped onion (we like white)
Some Jalapeño minced super small
A little pepper minced super small 
1 package (flour, wheat, or corn)
1 cup Shredded Mexican Cheese Blend
1/2 small can Green Chiles 
1 can Pinto beans-mashed up and heated on stove


Remove the casing of the soy chorizo and brown over medium heat in a large skillet. Mix the tomato, onion, jalapeño & pepper with the chorizo. Crack the eggs, one at a time, and scramble up with the chorizo and vegetables. Let cook. While eggs are cooking, warm tortillas.
Top tortillas with the egg and chorizo mixture, then sprinkle with cheese and add a dollop of mashed/cooked pinto beans. Enjoy.


(Serves: 4-6; Cooking Time: 10-15 minutes)




Autumn Cookies (seriously taste like Autumn)


1 cup softened butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1 teaspoon baking soda
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 teaspoon salt
1 cup dried oatmeal (not a ton. just a taste)
2 1/2 cup flour

Preheat oven to 350. Cream butter and sugars until well combined. Add egg, vanilla, baking soda, salt, nutmeg, cinnamon,  mix well. Stir in flour a third at a time. Stir in oatmeal. Shape into 1 1/2 inch balls, place on cookie sheet. Bake for 7-9 minutes or until lightly browned around edges, but still soft. Let them cool and settle on a rack for a few minutes. 


(Makes about 36)


Open the windows and let the crisp autumn breeze in. Snuggle up in a blanket with your best friends. Watch some Halloween movies or read some Halloween books. We're currently reading BEASTS by Joyce Carol Oats.