Zuppa Toscana Soup

Ingredients
1 to 1.5 lbs ground pork sausage. I like to use the spicy or hot sausage.
1 medium onion diced
6-8 medium potatoes cubed (I like to use red potatoes)
6-8 cups of chicken broth (I use better than bouillon)
3/4 teaspoon salt
3/4 teaspoon pepper
red pepper flakes (optional)
3 cups of heavy cream
6 cups raw kale (remove the leaf from the stock) washed and chopped into bite sized pieces

Directions
Brown sausage and onion in a large soup pot until sausage is a little crispy. Drain sausage and return to pot.
Wash and cut potatoes (leave skin on).
Add potatoes, chicken stock, salt and pepper  to the pot and the heavy cream. (It is important to add this while the broth is still cool or it will curdle and not look very pretty)
Bring to a boil over medium heat, stirring every few minutes so the cream does not scald. Once it is boiling, turn the heat down to medium low and simmer for 20 minutes. (You may add red pepper flakes if you would like it spicier)
While the soup is simmering wash your kale really well. Dirt likes to hide in the leaves. Remove kale leaves from the stock and chop into bite size pieces (about 6 cups).
After the soup has simmered for 20 minutes, add the kale and simmer for another 20-30 minutes. You soup will have an orange tint to it from the sausage grease but this adds a yummy flavor.

Serve with a crusty baguette or other bread.

Oatmeal, Peanut Butter, Chocolate Chip Cookies

1 1/2 cups all purpose flour (spoon and level it)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup granulated sugar-1/2 cup packed brown sugar (I use dark for everything)
2 large eggs (room temperature)
1 cup peanut butter (you know what Jesse taught us about peanut butter in cookies, give it a bit extra. Using a natural peanut butter will make the cookies too crumbly use a brand like Skippy or Jif)
2 teaspoons vanilla extract
2 cups old-fashioned whole rolled oats (use the good stuff people)
2 1/2 cups Nestle dark chocolate chips (they are larger and really good or semi sweet is fine)

Directions
Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.

In a large bowl (or stand mixer bowl) beat butter, on medium-high for approximately one minute until smooth. Add the sugars and beat on medium-high speed until creamed (about 2 minutes). Add the eggs, peanut butter, vanilla and beat on high speed until combined about 1 minute. Scrape down sides and bottom of the bowl as need and beat again as needed.

Slowly add the flour mixture and mix on low until combined. While mixing add the oats and then the chocolate chips. Mix until combined.

Cover and chill for at least 20 minutes. If chilling for more than an hour, allow to sit at room temperature for 30 minutes before baking.

Preheat oven to 350 degrees. Line baking sheets with parchment paper or a silicone baking mat. Scoop balls of dough using a medium scoop or 2 Tablespoons. Place 3 inches apart on baking sheet and bake for 12-14 minutes until lightly browned on the edges. The centers will look soft and that is okay because they will continue cooking on the pan.

Remove from oven and allow to cool for 5 minutes. Transfer to a cooling rack and allow to cool until set.

Green family favorite chocolate chip cookie recipe

Ingredients:

1 cup butter (softened)
2 Tablespoons canola oil
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon salt
2 teaspoons vanilla
2 Tablespoons cornstarch
3 1/4 cup all purpose flour
2 cups Nestle dark chocolate chips

Directions

In a small bowl combine salt, flour, cornstarch, and baking soda. In a large mixing bowl, (I use a stand up mixer), cream together butter, oil, and sugars until light and fluffy. Add eggs, vanilla, and mix until combined. Slowly add in the flour mixture and mix until just combined. Stir in chocolate chips. Cover and chill for one hour.

Preheat oven to 350 degrees. Using a small scoop, one ball of dough on to baking sheet and a second one right on top and press down slightly. Continue this process to fill up the baking sheet. If using a spoon, spoon the dough in a tall shape. This will keep your cookies thick. Bake 7-8 minutes for medium cookies and 10 minutes for larger cookies. Remove them from the oven when the edges are slightly golden and the centers are barely done. Let stand on baking sheet for 2-5 minutes. Remove from baking sheet and place on cooling rack. Let cool until completely set.

Feel free to play with chocolate chips. The Nestle dark chips are larger than semi sweet chips and our family loves them. We have also used semi-sweet and mini chocolate chips, as well and milk chocolate with mini semi sweet. You can also do peanut butter chips and chocolate, or toffee bits and chips.

Cinnamon Twists (aka: Cardamamas)

Mom (Clista) used to make these and take them to family camp when we were younger. I remember her reheating them at camp by placing the pizza pan over a big kettle of boiling water and covering with foil. Aunt Patti nicked named it cardamamas. Uncle Ron was particularly fond of them and especially liked the middle part. Mom would stay up really late the night before to make them. It got too labor-intensive while trying to get the family ready for camping.

Recipe makes two larger ones on12-inch foil pizza pans or 4 smaller ones on 8-inch foil pizza pans. If using the 8-inch pans you do not need to make the center hole and only cut 12 slices. You can purchase pans ar a dollar store. you may freeze by covering with foil. to bake after freezing; let thaw and rise before baking. She got this recipe from her friend Naomi Christensen

Ingredients:
For the dough
1/2 cup shortening
2 cups milk
2 tsp. salt
1/2 cup sugar
1/2 cup warm water with 2 Tbsp. yeast
7 cups flour
2 tsp. vanilla
2 eggs
1/4 tsp cardamom
1 cube margarine, melted

Filling mixture (makes a single batch you will need 2 batches one for each twist.)
1 cup brown sugar
1 tsp. maple flavoring
1 tsp. cinnamon
1/2 cup walnuts, finely chopped

Frosting (this is enough for both twists).
3 cups powdered sugar
1/2 tsp. maple flavoring
6 Tbsp. canned milk.

On the stovetop in a saucepan cook shortening, milk, salt, and sugar on high until shortening melts; let cool (very important). Then combine with the remaining ingredients (except melted margarine) and mix well. Let rise; then punch down the dough and separate into six balls equal in size. Then flatten the dough on a greased 12-inch pizza pans. With one doughed pan spread melted margarine and then top with 1/3 of the filling mixture. Continue this process until there are three layers. Cut the center with a cup and then cut the rest into 16 pieces. Twist each piece approximately three times. Bake at 350 degrees for 25 minutes. Remove from oven and drizzle frosting over the top of the twist. Makes 2 twists with 16 pieces plus the center for 17 pieces total.

Grandma Schwab's Christmas Punch

In a saucepan Heat 1 cup of sugar, 1 cup of water and 1/4 teaspoon ground cloves until dissolved. Stir while heating. 

In a punch bowl add water and clove mixture, 1-gallon cranberry juice, 1 6 oz can (or 1/2 can) frozen pineapple juice and a 2-liter bottle of 7-UP and ice to fill a punch bowl. 

Notes: depending on the size of the punch bowl or dispenser your juice might not all fit. Adjust cranberry and 7UP amounts to accommodate the size of the punch bowl to taste.

Butternut Balls

Cream: 

1/2 cup powdered sugar

1 cup butter

1 tsp vanilla

Add: 

2 1/4 cup flour

1/4 tsp. salt

3/4 cup chopped walnuts

Roll dough into 1 inch balls and place on ungreased cookie sheet. Bake at 400 degrees for 6-8 minutes. Roll in powdered sugar while still warm

Snickerdoodles

Cream together: 1 cup shortening
1 1/2 cups Sugar
2 eggs

Add: 2 1/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

Roll dough into 1 inch balls. Roll in *cinnamon & sugar mixture. Place on cookie sheet and bake at 400 degrees for 8-10 minutes
*2 Tbl sugar and 2 tsp cinnamon mixed