Chocolate Chip Cookies

Ingredients

2 eggs
2/3 c. shortening
2/3 c. butter
1 c. brown sugar
1 c. sugar
1 t. vanilla
Mix together.

1 t. salt
1 t. baking soda
3 1/2 c. flour
Mix together.

Directions

1. Combine two mixtures and add 16 oz. bag of chocolate chips &/or m&ms. Spoon heaping tablespoonful onto greased cookie sheet. Bake at 350 for 13 minutes.

Makes about 30 big cookies.

Recipe from Kommunicated

Zuppa Toscana

Ingredients

2 Tablespoons extra virgin olive oil
1 large yellow onion, chopped
2 {32} ounce containers organic chicken broth
4 medium potatoes, peeled and diced into 1-inch cubes
4 cups kale, chopped, stems discarded
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
pinch of red pepper flakes
3/4 lb. mild Italian sausage links, casings removed -- I use turkey sausage because pork is gross!
1/2 cup heavy cream

Directions

1. In a large pot, saute onion in olive oil over medium heat until onion becomes translucent–about 10 minutes. Add broth, potatoes, kale, sea salt, pepper, and pepper flakes then bring to a boil. Reduce heat and simmer for 15 minutes.
   
2. Meanwhile, cook the sausage until browned in a pan over medium heat, breaking up with the back of a wooden spoon. Once cooked thoroughly, add the sausage and cream to the soup.
   
3. Heat to desired temperature and serve with grated Parmigiano-Reggiano on top. Enjoy!

Serves 8

Southwestern Chicken Soup

Ingredients

1 12-ounce jar salsa verde
3 cups cooked chicken
1 15 oz can Cannellini beans, drained
3 cups chicken broth
1 teaspoon ground cumin
2 green onions, chopped
tortilla chips, optional
shredded cheese and sour cream for toppings

Directions

1. Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin. Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
2. Top each bowl with a sprinkling of onions, a dollop of sour cream, shredded cheese, and some tortilla chips (if desired).
   

Serves 4