Get Cho Cookie On!

 Cookie Bake 2010 was a quiet affair this year, but a winner nonetheless. We ended up with a low cookie count, but all the dough was baked which doesn't always happen.

As usual we had one attendee who was sick...A petite attendee to try all the goods...and the rest of us baked and drank until we were Mary, I mean merry.

 Also this year we opted for a random gift exchange with $15 limit instead of buying for everyone. It was a hit and somehow we all chose the number of the most appropriate gift for ourselves. Weird.

 Sadly, there are no pics of our sick friend or our honorary Cattee (love you Megan). We were also short one member this year, but I can't wait to see her back when life gets on track. I also heard the Pfuhn's are getting down on New Year's and TCK was invited. Should be a hoot. And on that note we look forward to seeing you in 2011. Faith will be a farmer, Jenn is trying a new schedule, I turn 30, Jenna will earn her Master's degree and Mel will be a mommy. It's a big year.

XOXO,

The Catty Kitchen

Let's Trade

Time to pull out those old decorations you don't want anymore. Or maybe you just need to revamp them. That is what we did Thursday night amidst some great food (we stuffed ourselves).
Dearest Faith is getting an early head start on her Christmas gift making. All we know is that vodka and lemons are involved.

Fabulous Chicken Tortilla Soup (above)

Toppings (below)

The soup was amazing. We took a little tour through the garden to mark progress. I did some painting on a Halloween decoration that needed some help and we all went home with our arms full. On top of all that Melissa made lemon pistachio cookies that were heavenly. As a gift, we have included the recipe for Chicken Tortilla Soup to liven up your chilly autumn days.

Chicken Tortilla Soup:

1 onion, chopped (I use ½ large red onion)
3 cloves garlic, minced (or more if you like)
1 tablespoon olive oil
2 teaspoons chili powder (more like a palm full)
1 teaspoon dried oregano
1 teaspoon cayenne
2 teaspoons cumin (more like a palm full)
1 (28 ounce) can crushed tomatoes (I use two reg. cans of petite diced w/green chilies)
1 (10.5 ounce) can condensed chicken broth (feel free to add stock to taste)
1 1/4 cups water (no water needed)
1 cup whole corn kernels, cooked (or one can)
1 cup white hominy (or 2 if you like) 1 (4 ounce) can chopped green chile peppers (not needed if you use tomatoes w/ green chilies)
1 (15 ounce) can black beans, rinsed and drained (or 2 – I usually don’t rinse)
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked (or 4 – dice before cooking)
Optional Toppings (but totally a must)
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
sour cream
cilantro

Directions:
1. In a medium stock pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano – then add tomatoes, corn, hominy, green chilies, beans, cumin, cayenne and cilantro. Add the chicken and simmer. Salt and pepper to taste.

*Note from Faith: I never really measure any of this but this is a good start. Play around with it until you love it. You really can’t go wrong.

Happy 4th of Jooly!

Faith's little veggie patch is doing so well. And she started everything from seed! We're talking corn, tomatoes, carrots, asparagus, broccoli, lettuce, squash, zucchini, and very soon...pumpkins!!

She threw together some homemade salsa and it was really good for her first attempt without any recipe. We ate the mess out of it.

The weather was fantastic. Breezy, balmy, high seventies........We couldn't beat it. Although we did rock out to some Michael Jackson while roasting our butts off trying to cook our hot dogs.

Jenn, the food weirdo, prefers ketchup on her dog while Faith enjoys a mixture of both ketchup and mustard and I stay with the yellow line.

Sweet kisses for BarleyDoo who tried to drink our beers.

Enjoy a safe holiday!