Cookies For?

I came home from a long, hard day at work (yeah right, I work at a scrapbook store) and what do I find waiting for me? A plate of cookies right in the foyer on the side table. Not just any cookies, mind you, my favorite cookies prepared in the way that I love. Oreos with the middles scraped out. Now I know why the tradition of leaving cookies for Santa has lasted so long. It really made me happy. I would have taken a picture, but they are my favorite cookies lol.



We have been having cold weather here lately and I am loving it. Maybe this year we will get some of the white stuff. I have my fingers crossed. Anywho, I have been making soup and for those that know me, I love, love, love Martha Stewart! I found this simple chowder in her everyday food mag and am adding it to this recipe binder that I created.

Broccoli Chowder with Corn and Bacon

• 4 slices bacon, cut into 1" pieces
• 1 med onion, chopped
• 1/4 c all purpose flour
• 2 cans (14.5 oz ea) reduced sodium chicken broth
• 1 lg baking potatoe, peeled & diced
• 1 head broccoli (about 1 lb) cut into bite sized florets, stalks peeled & thinly sliced
• 1 pkg (10 oz) frozen corn kernels
• 1/2 tsp dried thyme
• 1 c whole milk
• coarse & ground pepper

1. In a large pot, cook bacon over md-low, stirring occasionally, until crisp, 8-10 minutes. Using a slotted spoon, transfer to a paper towel lined plate. Increase heat to medium. Cook onion, stirring, until it begins to soften, 6 to 8 mins.


2. Add flour; cook, stirring constantly, 30 seconds. Add broth and potatoe; bring to a boil. Reduce to a simmer; cook until potatoe is tender, about 10 minutes. Add broccoli, corn, thyme and milk; cook until broccoli is crisp-tender, 8-10 minutes. Season with salt and pepper. Serve topped with bacon.

*since we don't believe in dieting in this house, I added a little cheese along with the bacon on top.