Pumpkin White Chocolate Cookies

Pumpkin White Chocolate Drop Cookies

Beat the following together
2 cups butter
2 cups sugar
1 – 16 oz. can of pumpkin
2 eggs

Add to liquid mixture
4 cups flour
2 tsp. pumpkin spice
1 tsp. baking powder
1/2 tsp. baking soda
1 – 12 oz. bag of white chocolate chips
Mix together and drop evenly on cookie sheet. Bake at 375 degrees for 16 minutes or until set. Cool for one minute on a cookie sheet.

Frosting
1 container cream cheese frosting
1/4 cup packed brown sugar
Combine and drizzle over cookies while warm.

This recipe was shared by Sarah Neuschwander of Albany, mom to Maddie and Megan.
It’s a huge hit at Emma Downtown each year during their fall open house. Enjoy!
posted in MOM magazine 2007 holiday issue

Easy Tortilla Soup

Easy Tortilla Soup
Submitted by Lora Christensen
serves 6-8

2 15oz cans black beans
1 15oz can drained pinto beans
2 12.5 oz can chunk chicken
2 15oz cans creamed corn
1 15oz can chopped tomatoes, undrained
32 oz chicken stock
2-3 packets taco seasoning


corn chips
sour cream
shredded colby-jack or mexican mix cheese
chopped green onions
sliced black olives

Pour chicken, 2 taco seasoning packets and black beans into large pot over med. heat. Mash chicken chunks to appear shredded.
Mix and add 1/2 the chicken stock, stir and bring to low simmer. Pour in tomatoes, pinto beans, remaining taco seasoning (1-2 depending on personal taste),
creamed corn and remainder of chicken stock and heat to low boil.
Reduce heat and let simmer for 15-20 minutes.
Can also make in the morning for dinner using a crock pot. Pour all ingredients in and cook on low.

Serve over corn tortilla chips.
Top with a dollop of sour cream, green onions, sliced black olives and shredded cheese

Eat and enjoy!

Broccoli Cheese Soup

Broccoli Cheese Soup
Submitted by Summer Kelly

2 heads of broccoli steamed
1 head of cauliflower steamed
1 clove of garlic minced
1 1/4 cups chicken broth
4 tablespoons butter
1/4 cup flour
1 1/2 cups milk
1 1/2 cups half and half
3-4 cups cheese
Salt and Pepper to taste

Put half of the broccoli and cauliflower in a blender with 1/4 cup chicken broth and garlic and puree. Set aside. Melt butter in large sauce pan and let brown a little bit. Add the rest of the chicken broth, milk, and half and half slowly. Let thicken. Add cheese and mix well. Add pureed mixture and the rest of the broccoli and cauliflower to sauce pan. Let simmer for 5-10 minutes. Enjoy!