Blueberry shortbread cookies

Bella and I couldn't resist making these today, one of the most delicious cookies we have ever made. Try these today, and you won't be disappointed!!!!

YieldMakes 36

Ingredients: 1 and 1/2 cups flour 2/3 cup sugar 1/4 cup cornstarch 1 tablespoon finely shredded orange zest 1/4 teaspoon salt 3/4 cup cold butter, cubed 2/3 cup dried blueberries

Preparation1. Preheat oven to 350°. In a food processor, pulse together flour, sugar, cornstarch, orange zest, and salt. Add butter, then pulse until fine and crumbly. Remove bowl from food processor and stir in dried blueberries.

2. Measure 2 tbsp. mixture into each of 36 mini muffin cups*, pressing down firmly.

3. Bake until golden brown, about 15 minutes. Let cool at least a few minutes before serving.
*If you don't have mini muffin pans, press 1/4 cup mixture into each of 18 regular muffin cups and bake about 20 minutes.

Note: Nutritional analysis is per shortbread.

Nutritional InformationCalories:82 (43% from fat)Protein:0.7gFat:3.9g (sat 2.4)Carbohydrate:11gFiber:0.3gSodium:56mgCholesterol:10mg

Something GOOD to eat Tonight.

Spagetti squash with jalepeno cream. Why not make it tonight? This was so delicious, and can serve a crowd!

Time: 1 1/4 hours. We've tossed spaghetti squash with a spicy cream sauce and baked it, mac-'n'-cheese-style, for a warming, hearty side dish that doubles easily and reheats beautifully. Keep this one in mind for Thanksgiving.

Yield
Serves 8

Ingredients
1 spaghetti squash (about 3 lbs.)
2 cups milk
2 to 3 jalapeños, stemmed, seeded, and chopped
2 tablespoons butter, plus more for pans
3 tablespoons flour
1 teaspoon salt
1 cup shredded jack cheese
Preparation

1. Preheat oven to 375°. Cut squash in half lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 40 minutes. Or poke several holes in skin of squash with a fork and microwave it on high 10 minutes. Squash should be tender when pierced with a fork; if it isn't, microwave on high in 1-minute intervals until tender. Let sit until cool.
2. Meanwhile, in a medium saucepan over medium heat, warm milk and jalapeños until bubbles form along the edge of the pan. Remove mixture from heat and let sit 15 minutes. Strain and discard jalapeños.
3. When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.
4. In a medium saucepan over medium-high heat, melt 2 tbsp. butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust), about 3 minutes. Slowly pour in jalapeño-infused milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes. Pour mixture over squash and stir to combine. Transfer mixture to a buttered 2-qt. baking dish. Sprinkle with jack cheese and bake until bubbling and brown on top, about 30 minutes.