Recipes to Inspire the Soul

1 large head Escarole Chopped

2 cans Cannellini Beans

1/2 cup parmesan cheese

2 cloves garlic chopped

2 cups chicken broth

1 medium onion diced (optional)

1/4 cup olive oil

In a large skillet saute' onion and garlic until golden. Add chopped escarole. Saute until softened. Add chicken broth and Cannellini beans. Simmer on medium heat uncovered. Smash some beans against the side of the pan to thicken while cooking. Simmer about half hour until beans are tender.. Sprinkle with parmesan cheese.

Preheat oven 400

Line cookie sheet with parchment paper

Cream 2 sticks soft butter

1 c confectionary sugar

2 tsp Vanilla

(optional) 1-1/2 cups finely chopped walnuts 

add 2-1/4 cups all purpose flour

Mix well, roll dough in small balls. Place on cookie sheet a half inch apart. 

Cook 10 minutes, transfer to platter, gently with spatula, right away. Bottoms should be golden brown. Once cool roll in confectionary sugar.

You can switch this recipe up with 2 tsp Almond extract and chopped Almonds 

Preheat Oven 350 line cookie sheet with parchment paper

Beat 1-1/2 stick soft butter

1/2 c granulated sugar

1/2 c brown sugar

Beat separately 

2 eggs 

1 tsp Vanilla

add 1 tsp baking soda

1 tsp cinnamon, add to sugars and beat until smooth (optional) 1c walnuts

1c dried cranberries

1/2c  white chocolate chips

Add 3c of rolled oats

1-1/2c all purpose flour mix well

drop tablespoonfuls on pan, cook 8 min

Preheat Oven to 350 line cookie sheet with parchment paper

In large bowl combine 14 oz shredded coconut and 14 oz can sweetened condensed milk, mix well, drop tablespoons full on cookie sheet bake 20 minutes.