Potato Soup, Spicy and Broccoli

4 lbs. Potatoes, peeled and cubed
2 cans of Chicken Broth, low sodium

Boil the Potatoes in the broth until tender, DO NOT DRAIN!!!

8 oz of Pepper Jack Cheese, grated
(for not as spicy: 4 oz of Pepper Jack and 4 oz Monterey Jack)

Add to the potatoes and let melt.

1 can Cream of Celery
1 can Cream of Onion
1 c. sour cream
1 pint 1/2 and 1/2 (can use fat free)

Stir in until hot, Serve immediately. If you have leftovers and used just pepper jack, it will be very spicy the next day but is still good.

or...add the following after the potatoes are cooked and not drained...

8 oz of Monterey Jack cheese

1 can Cream of Celery
1 can Cream of Mushroom
1 c. sour cream
1 pint 1/2 and 1/2 (can use fat free)

then...chop up a bunch of broccoli and add to the soup. Cook for about 5 more minutes until the broccoli is about half cooked and still slightly crunchy.

super yummy with sourdough bread!
Stir in until hot, Serve immediately. If you have leftovers and used just pepper jack, it will be very spicy the next day but is still good.

Penne with Salsa Verde, Mozzarella, and Cherry Tomatoes

¼ cup lightly packed flat-leaf parsley w-thick stems removed

2 cloves of garlic, smashed

1 ½ tablespoons drained capers

½ teaspoon anchovy paste (which I never use)

6 tablespoons olive oil

¾ teaspoon red-wine vinegar

¾ teaspoon salt

¼ teaspoon fresh-ground black pepper

¾ pound penne rigate (or any other kind you like)

¾ pound fresh mozzarella, cut into ¼-inch cubes

2 cups cherry (or grape) tomatoes, cut into quarters

1. In a blender or food processor, puree the parsley, the smashed garlic, the capers, and the anchovy paste with the olive oil, the wine vinegar, and the salt and pepper.
2. In a large pot of boiling, salted water, cook the penne rigate until just done, about 13 minutes. Drain.
3. In a large bowl, toss the pasta with the parsley mixture, mozzarella, and tomatoes.

Mom's Chocolate Christmas Cookies

1 (10 oz.) jar maraschino cherries (about 48)
1 1/2 c. flour
1/2 c. unsweetened cocoa powder
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. butter
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1 (6 oz.) pkg. semi sweet chocolate pieces
1/2 c. sweetened condensed milk

Drain cherries and reserve juice. Stir together flour, cocoa, soda, powder and salt. In a large mixer bowl beat butter until soft. Add sugar and beat until fluffy. Add egg and vanilla; beat well. Add flour mixture and blend well.

Shape dough into 1" balls. Place about 2" apart on ungreased cookie sheets. Press down center of each with your thumb. Place a cherry in each cookie.

In small saucepan combine chocolate chips and sweetened condensed milk. Cook over low heat until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice. Spoon 1 teaspoon frosting over each cherry, swirling to completely cover cherry.

Bake at 350 degrees for about 10 minutes. Remove to racks and cool. Makes about 48.