I had to type us a recipe for a friend today, so I thought I would just go ahead and post it on my blog... along with some yummy cookies that are always a big hit!

Chunky Cheese Soup

2 c. water

2 c. diced peeled potatoes

½ c. diced carrot

½ c. chopped celery

¼ c. chopped onion

2 cloves of garlic

1 ½ tsp. salt

¼ tsp. pepper

1 c. cubed fully cooked ham*

¼ c. butter or margarine

¼ c. flour

2 c. milk

2 c. Shredded Cheddar Cheese (or ½ Monterey Jack)

In a large saucepan, combine the first eight ingredients; bring to a boil.  Reduce heat; cover & simmer until the vegetables are tender.  Add ham.  In another saucepan, melt the butter, stir in flour until smooth.  Gradually add milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in cheese until melted; add to the soup.

* In place of ham, one of the following can be substituted – 6 oz of tuna or salmon; 1 c. cooked ground beef or bulk pork sausage; or 1 lb. of bacon, cooked and crumbled.

Of course I always double or triple this recipe as it just isn't enough soup for the boys...

Dipped Gingersnaps 

2 c. sugar                            4 tsp. baking soda

1-1/2 c. vegetable oil           1 tbsp. ground ginger

2 eggs                                 2 tsp. ground cinnamon

1/2 c. molasses 1 tsp. salt

4 c. flour

Additional sugar

2-12 oz packages vanilla baking chips

1/4 c. shortening

In a mixing bowl, combine the sugar and oil; mix well.  Add eggs, one at a time, beating well after each addition.  Stir in molasses.  Combine dry ingredients; gradually add to creamed mixture and mix well.  Shape into 3/4-in. balls and roll in sugar.  Place 2 in. apart on ungreased baking sheets.  Bake at 350 degrees for 10-12 minutes or until cookie springs back when touched lightly.  Remove to wire racks to cool.  Melt vanilla chips with shortening in a saucepan over low heat.  Dip the cookies halfway; shake of excess.  Place on waxed paper-lined baking sheets to harden. 

Yield:  about 14-1/2 dozen

Enjoy!

Jennifer