Peanut Butter Nutella Dip

1 Cp. Peanut butter (Fresh Ground)

1 Cp. Nutella

¼ Cp. Brown sugar

1 Cp. Cream cheese (softened)

1/8 Cp. Milk

In a mixer with the whisk attachment, mix cream cheese, brown sugar and milk until light and fluffy.  

Add Nutella, and peanut butter and mix high speed until desired consistency.  Serve as dip or spread.

Hot Apple Cider

1 Qt.       Apple Cider fresh
1 Ea.       Orange Quartered
1 Stick   Cinnamon
3 Ea.       Whole clove
3 Tb.       Honey
1Tb.        Molasses
1 Tb.       Maple Syrup

Bring to simmer in pan turn heat down and allow too steep for 20 Minutes.  Serve Hot.

Pumpkin Chocolate Chip Cookie

Makes:  5.5 dozen (red scoop = #24 scoop)

1 Lb Brown Sugar
½ Lb Granulated Sugar
1¼Lb Pumpkin Puree
¾ Lb Butter
11/8Cp Whole eggs
1 ½ Lb All Purpose Flour
1 tsp Ground Nutmeg
1 ¼ Tb Cinnamon
1 ¼ Tb. Baking Powder
2 tsp Salt
1 tsp Baking Soda
1 lb Dark Chocolate Chips


Sift the dry ingredients and add the chocolate chips - set aside

Cream together the butter with the sugars, scrape bowl and paddle,
mix again until smooth with no lumps

Add the pumpkin puree and the eggs slowly with the machine working,
scrape again and mix a little longer

Add the dry ingredients and mix well

Spray the paper on sheet pans, scoop the cookies onto pans, refrigerate overnight.

Bake at 350 F for about 11 minutes

Chicken and Poblano chili Soup

2 Quarts Soup

4 Tb. Butter
5 Tb. Flour
1 Qt. Chicken Broth
1 Ea. Diced Medium Yellow Onion
1 Ea. Diced Green Pepper
¾ Cp. Diced Carrot
½ Ea. Diced Red Pepper
¾ Cp. Diced Poblano Peppers Fire Roasted
1 Ea. Small Can Cooked Black Beans (Drained)
3 Ea. Corn Sweet Cob (cut from cob)
1 Tb. Garlic
2 Cp. Diced Cooked White Chicken
1 Tb. Black Pepper
1 tsp. Cayenne Pepper
2 tsp. Cumin
2 Tb. Chili Powder
1 Cp. Cream Whipping
6 oz. Pepper Jack Cheese Grated
To Taste Salt

In a large heavy bottomed pot over medium-high heat, sauté the onions, carrots, green and red peppers in butter until beginning to soften (5-8 minutes). Add the garlic, salt, cumin, chili powder, cayenne and garlic and sauté for a 1 minute.  Add flour and continue to cook for a couple of minutes.  

Add the chicken broth, diced chicken, corn, black beans and chopped Poblanos, bring mixture up to a boil. Reduce heat to medium and simmer for 30 minutes uncovered. |Stir in the, Cream and Monterey jack cheese. Stir until heated and cheese is melted. Taste soup and add some black pepper or adjust additional seasonings as needed.

Cilantro Oil

½ Cp. Extra Virgin Olive Oil
2 Cp. Chopped Cilantro

Blend oil and cilantro together until well mixed, reserve for garnishing.