Stuffed Cherry Pepper

put following in a food processor

hard provolone or parmesan cheese
prociotto from deli
salt and pepper
little bit of olive oil

stuff in pepper and bake 350 until hot

Swirl Sugar Cookies

3 cups flour
1 tsp baking powder
1/2 tsp salt
2 sticks soften butter
1/1/2 cups white sugar
2 eggs
2 tsp vanilla

bake 350 for 8 minutes

to make pinwheel swirl do the following

color half of the dough blue green or red

wrap up both doughs and refridgerate about 1 hour or even freeze

roll out dough on heavily floured surface and flour the dough heavily

lay out one roll over the other, can use water to wet bottom later so it sticks as you place top later

then cut the dough into a rectangle shape cutting off the uneven edges

roll the dough into a log and cover with round sprinkles

freeze or refridgerate until hard

cut into slices using floss, a knife will squish the dough

enjoy after baking with some yummy eggnog

Corn and Cheese Chowder

Ingredients:

• 4 Tablespoons butter (1/2 stick)
• 1/2 sweet onion, diced
• 3 slices bacon, diced
• 1 red bell pepper, diced
• 1 can corn, drained (Can also use creamed corn)
• 1/4 cup All-purpose flour
• 3 cups chicken broth (I used Swanson 100% natural, 99% fat free, no MSG, 14oz cans)
• 2 cups half-and-half
• 2 cups shredded Monterey Jack cheese
• 1/4 cup green onion, sliced
• Bread Bowls (1 per person)

Instructions

1. In large pot, melt butter over medium-high heat.
2. Cook onions for a few minutes, then add in bacon and diced bell peppers. Cook until soft. Add in corn and cook another couple minutes.
3. Sprinkle flour over mixture, and stir. Then add in broth and simmer for 3-4 minutes.
4. Reduce heat to low, then stir in half-and-half, and cover to thicken. Simmer about 15 minutes.
5. Stir in cheese and green onion (I saved a few to garnish).
6. Once cheese is melted, salt and pepper to taste.
7. Serve in bread bowls and enjoy!