I know why some of us struggle with Winter weight gain….. it’s because when it is cold and yucky outside like it is here today (not snowing it is rain and snow mix and then ice and then more rain and it’s all cold) that comfort food desire comes out and I love to bake!  Mmmmmm!  I am going to make these first ones this weekend even though Bill will probably want to shoot me  (maybe a bad term right now with all of the gun talk – LOL) because he worked so hard to lose weight last Summer and is doing great at keeping it off but  he will love them!

Deep Fried Delights

Ingredients

• 1 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon shortening
• 1/3 cup warm water
• Oil for deep-fat frying
• Honey, optional
• Confectioners’ sugar, optional

Directions

• In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles fine crumbs. Gradually add water, tossing with a fork until a loose ball forms (dough will be crumbly).
• On a lightly floured surface, knead the dough for 3 minutes or until smooth. Cover and let rest for 10 minutes. Roll out into a 12-in. x 10-in. rectangle. Cut into 12 squares with a knife or cut into 12 circles using a round biscuit cutter.
• In a deep-fat fryer, heat 2 in. of oil to 375°. Fry sopaipillas for 1-2 minutes on each side. Drain on paper towels; keep warm. Serve with honey and/or dust with confectioners’ sugar if desired. Yield: 6-8 servings.

Beef Barley Soup

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 medium onion, chopped
• 2 cups cubed red potatoes (1/4-inch pieces)
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 cup dried lentils, rinsed
• 1/2 cup medium pearl barley
• 8 cups water
• 2 teaspoons beef bouillon granules
• 1 teaspoon salt
• 1/2 teaspoon lemon-pepper seasoning
• 2 cans (14-1/2 ounces each) stewed tomatoes

Directions

• In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
• Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrots, lentils and barley. Combine the water, bouillon, salt and lemon-pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender.
• Add the tomatoes; cook 2 hours longer. Yield: 10 servings.