scandinavian almond bars

I love almond flavoring and it has been on my mind ever since my friend Julie asked if I've ever had a steamed milk with almond syrup (sugar free syrup of course, for me).  I haven't but I should!  These cookies are great- just ask my family.  They were eaten right up.  I made half with sliced almonds and half without which was a good idea.

scandinavian almond bars (5 star recipe at allrecipes.com)
1/2 cup butter
1 cup white sugar
1 egg
1/2 teaspoon almond extract
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sliced almonds
2 tablespoons milk

Preheat oven to 325 degrees.  In a medium bowl, cream butter and sugar.  Add egg and almond extract; mix until fluffy.  Stir in flour, baking powder and salt; mix well.
Divide dough into 4 pieces; and roll each one into a log about 12 inches long.  Place 2 logs per cookie sheet 4 to 5 inches apart (but not too close to the side of the pan so you can get them out easily after they are baked).  Flatten each roll by hand (I used my palm) until it is about 3 inches wide.  Brush flattened roll with milk and sprinkle with sliced almonds.
Bake in a preheated oven 12 to 15 minutes or until edges are slightly browned.  While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide.  When cool, drizzle with almond icing.

almond icing
1 cup confectioners' sugar
1/4 teaspoon almond extract
1/4 cup milk

In a small bowl, stir together powdered sugar, almond extract and milk until smooth.  Drizzle over the cookies.

mexican confetti rice

I made diego chicken last night, one of our favorites and needed some rice to go with it so made this and it was fantastic.  Now I have two favorite Mexican rices- cilantro lime and this confetti rice.

mexican confetti rice (pass the peas, please)
1 teaspoon olive oil
1 cup dry brown basmati rice (yes basmati- I buy it in bulk so I use it for everything- love the flavor)
2 cups chicken broth
1/2 teaspoon cumin
1/2 teaspoon salt
1 heaping teaspoon minced garlic
1/2 cup minced onion
1/2 cup minced green bell pepper
1/2 cup minced fresh tomatoes
1/2 cup minced carrots
1/2 cup tomato sauce

In a large saucepan with a lid, heat olive oil.  Add onion, bell peppers, tomatoes and carrots until tender.  Add salt, cumin, garlic, rice and broth.  Bring to a boil.  Cover and let simmer until rice is done (depends on the kind of rice you use).  Should you choose to use a different kind of rice, use the amount of rice and water the recipe calls for.  When rice is done, stir in tomato sauce and serve.  It's delicious with a dallop of fat free sour cream on top.

potato cheese soup

No need for me to go looking for a better potato cheese soup recipe- this soup was a hit for lunch today.  I think the best part of winter is how good soup tastes going down.  I was sure glad I doubled this recipe so there's enough for a few more bowls later on in the day.

potato cheese soup ( slightly adapted from allrecipes.com)
4 potatoes, peeled and diced (I used red potatoes)
1 small carrot, finely chopped
1/2 stalk celery, finely chopped
1 small onion, minced
1 1/2 cups chicken broth
1 teaspoon salt
2 1/2 cups milk
3 tablespoons butter, melted
3 tablespoons all-purpose flour 
1 tablespoon dried parsley
1/2 teaspoon ground black pepper
1 1/2 cups shredded cheddar cheese

In a large saucepan, bring potatoes, carrots, celery, onion, broth and salt to a boil.  Reduce heat; cover and simmer until potatoes are just tender.  Do not rinse; mash mixture slightly.  Stir in milk.
In a small mixing bowl, blend butter, flour, parsley and pepper; stir into potato mixture.  Cook and stir over medium heat until thickened and bubbly.
Remove from heat; add cheese and stir until cheese is almost melted.  Let soup stand for 5 minutes.