Soft Molasses Cookies

A new favorite around here. From a church cookbook.

1/2 c softened butter
1/2 c shortening
1 1/2 c sugar
2 lg eggs
1/2 c molasses
1/2 tsp salt
2 1/4 tsp ground ginger
4 c flour
2 1/4 tsp baking soda
1 1/2 tsp ground cloves
1 1/2 tsp ground cinnamon

In a large bowl, cream together the butter, shortening, and sugar until light-colored and fluffy. Beat in molasses and eggs. Set mixture aside. In another large bowl, combine flour, salt, baking soda, ginger, cloves, and cinnamon. Blend thoroughly with a wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth. Roll dough into 1 1/2 inch balls. Dip tops in granulated sugar. (I forgot to do that and they were still perfect.) Place 2 1/2 inches apart on greased cookie sheet. Bake at 350 degrees for 11 minutes. Do not overbake. Cool on wire rack. Store in tightly-covered container to maintain softness. Makes 3 dozen. (I got 4 dozen out of it. Maybe I don't measure well.)

Neiman Marcus Chile Con Queso Tortilla Soup

1 large onion -- finely chopped (I used frozen prechopped)
6 tablespoons unsalted butter (I used 4 Tbsp)
3 cans mild green chiles -- drained, seeded, and finely chopped (4-oz each)
4 cans plum tomatoes -- drained seeded and finely chopped, (14 -- 1/2-oz each)
4 packages cream cheese -- cut into bits (3-oz each) (I used 1/3 less fat)
2 cans chicken broth -- (14 1/2-oz each)
3 cups half-and-half (I used fat free)
8 teaspoons fresh lemon juice -- or to taste
cayenne pepper -- to taste
salt -- to taste
julienned tortilla strips (I cut up corn tortillas instead of using chips to save fat grams)
finely chopped green onions
chopped monterrey jack cheese, grated
**I added 1 lb browned ground turkey to make it an entree**

Cook onion in butter over moderately low heat in a saucepan, stirring occasionally until onion is softened. Add chiles and tomatoes. Cook mixture 8 to 10 mi nutes over moderate heat until liquid evaporates, stirring occasionally. Stir in cream cheese. Maintain moderate-to-low heat until cheese melts. Stir in ch icken broth, half-and-half, lemon juice, cayenne, and salt. Heat soup over mod erate heat until hot, but do not boil. Sprinkle tortilla strips, green onions, and Monterrey jack cheese over individual servings.

Makes 8 cups. (This looked like quite a bit more than 8 cups!!)

Slow Cooker Chili

* 2 pounds coarsely ground beef round or chuck (I used 1 lb extra lean ground beef and 1 lb ground turkey)
* 1 cup chopped onion
* 2 (15 oz.) cans red kidney beans, drained
* 2 (14 1/2 oz.) cans tomatoes, drained (one of the cans had chopped jalapenos, on the recommendation of one of the people who reviewed this recipe online)
* 1 green pepper, seeded and coarsely chopped (I used frozen prechopped to save time; same with onion)
* 2 cloves garlic, peeled and crushed
* 2 to 3 tbsp. chili powder
* 1 tsp. black pepper
* 1 tsp. ground cumin
* salt, to taste

Preparation:
In a large skillet, brown ground beef with the chopped onion. Put the ground beef, onions, and other ingredients in a 3 1/2 to 5-quart slow cooker. Stir well. Cover and cook on low for 9 to 11 hours. Serves 8.