Green Bean Casserole - Lexie

- 2 cans cream of mushroom soup

- 1 cup milk

- 2 tsp soy-sauce

- 1/8 tsp pepper

- 2 pkgs 16oz green beans frozen, cooked and drained

- 1 can (6oz) french fried onion divided

1) In a bowl, combine soup, milk, soy sauce, pepper. 

2) Then fold in gently the cooked green beans. 

3) Spoon half mixture into 13"x9" dish. Sprinkle with 1/2 onions. Spoon remaining bean mixture.

4) Bake at 350 for 30mins or until heated through. 

5) Sprinkle with the remaining onions. Bake 5 minutes longer.

Serves: 

Lavender Lemon Tea Cookies - Lexie's

1 cup sugar

Grated zest of one lemon

3 tsp lavender

1 cup (2sticks) unsalted butter, softened
1 large egg

3 Tbs lemon juice (squeeze into separate bowl then measure out)

1 Tbs vanilla extract

1 tsp baking powder

Pinch of salt

2 1/2 cups flour

Cream together sugar and lemon zest. Add lavender, rubbing between palms to crush. Cream in butter. Add egg, mix. Add lemon juice and vanilla, mix. 

Combine dry ingredients. Mix with wet ingredients. Divide dough into logs, wrap in wax paper and refrigerate for 12 hours. 

Cook at 350 F until edges are browned. (8-10 mins)

Black Bean Soup - vegan

2 Tbs olive oil

1 small onion, finely chopped

1 Tbs chili powder

1 tsp ground cumin

2 1/2 cans black beans, drained

3 cups water

1/4 cup tomatoes, finely diced

2 cloves garlic, finely chopped

1/4 cup green pepper, finely chopped

1/4 tsp salt

1Tbs lime juice

4 Tbs sour cream at serving

1. Heat oil in large saucepan. Cook onion in it for 2-3 min. Add chili powder, cumin, peppers, tomatoes and garlic for 1 min. Add water, beans and salt. Bring to boil then reduce heart to summer for 10 mins. Remove from heat and add lime juice. 

2. Purée half of soup in blender. Stir back into saucepan. Serve with sour cream and chopped fresh cilantro.