Lazyass Tortilla Soup

Lazyass slow-cooker “recipe” for chicken tortilla soup:

• 4 cups organic chicken stock
• 8 oz green enchilada sauce (Frontera green is particularly good)
• 1 lb frozen chicken (boneless thighs, breasts, etc.)
• 1 can black beans, drained
• 4 oz. frozen fire-roasted onions & peppers
• Tortilla chip crumbs… because we all have them, but if not, use crushed chips or fresh corn tortilla strips or corn flour (masa) mixed with water to thicken the soup (plus extra salt)
• Cheese, cilantro, scallions, sour cream, whatever for garnish

In the morning, put the stock, sauce, and frozen chicken in the slow cooker and set it to low (6-9 hours, but longer is probably ok). One hour before serving, shred the chicken with tongs or two forks and then add the rest of the ingredients. Top with whatever you like for garnish.

"Fruitcake" oatmeal cookies

Amazeballs. Best after completely cooled with a nice cup of tea (or milk tea!). And yes, you can eat them for breakfast because they are oats and fruit!

1 C butter, softened (preferably Kerry Gold)
1 C sugar
1 C packed brown sugar
2 eggs
1 t vanilla extract
2 T dark rum
2 C flour
2 C rolled oats
1 t baking soda
1 t baking powder
1/2 t salt (increase to 1 t if using unsalted butter)
3/4 C golden raisins
3/4 C diced candied fruit, including citrus peel (i.e. https://nuts.com/driedfruit/glazedfruit/mixed-peel.html)
1 C chopped toasted pecans (optional but delicious)

Preheat oven to 350°F.

Cream the butter and sugars together, then the add eggs one at a time, mixing well to incorporate. Mix in the vanilla and the rum. In another bowl, whisk together the dry ingredients. In three batches, mix the dry ingredients into the wet, then fold in the fruit and nuts.

Drop by generous tablespoon onto a parchment-lined baking sheet and bake for 10 minutes.

Makes 4-6 dozen.