Cranberry Jalapeno Relish

12 oz fresh, uncooked cranberries
1/4 cup green onion
1-2 fresh jalapeño peppers
2 Tbsp. cilantro (optional)
3/4 Cup sugar
1 Tbsp. lemon juce
1/8 tsp. salt
8 oz. cream cheese
Ritz crackers

Hand-chop the cranberries. (This process is a bit time consuming, but it is best to not use a food processor to chop these as the cranberries liquify too much. I use my Pampered chef chopper)
Chop green onion, jalapeño peppers and cilantro & add to chopped cranberries.
Add sugar, lemon juice and salt on top of cranberry mixture and stir gently until blended.

Cover with plastic wrap and place in refrigerator overnight (not necessary).

Take cranberry mixture out of the refrigerator and stir all ingredients together. Strain out liquid using a collander with small holes.

Serve by spreading 1/2 t cream cheese on a Ritz cracker & top with 1 t cranberry relish.

Cream cheese frosting

8 oz. cream cheese, softened {not reduced fat}
7 T. unsalted butter, softened
4 c. confectioners' sugar
3/4 vanilla
Pinch of salt

Double chocolate chip cookies

1 cup butter, softened
1 1/2 cup sugar
2 eggs
2 t vanilla
2 c flour
2/3 c cocoa
3/4 t baking soda
1/4 t salt
1 3/4 c chocolate chips
1/2 c chopped nuts, optional

Preheat oven to 350 degrees. Beat butter, sugar, eggs and vanilla in large bowl until light and fluffy. Stir together flour, cocoa, baking soda and salt; Add to butter mixture, beating until well blended. Stir in chocolate chips and nuts if desired. Drop by tablespoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or just until set. Cool slightly. Remove from cookie sheet to wire rack.
Yield: about 3 1/2 dozen cookies or 15 jumbo cookies (bake 13 min)

Copycat Campbell's Tomato soup

2 28 oz. cans of whole or diced tomatoes
1/2 cup water
1/4 cup brown sugar
1 Tbsp. tomato paste
1 tsp. seasoning salt
1 tsp. xanthan gum
dash ground black pepper
2 bay leaves

Fresh basil, optional

In a blender, combine all ingredients except for the bay leaves. Blend on high for several minutes, until very smooth and creamy.The xanthan gum will make the soup sort of frothy. Never fear though, it will clear when heated.Transfer to a medium saucepan, add the bay leaves, and heat over medium-low for about 10 minutes, until the soup turns a dark red and the froth goes away.
Serve with fresh basil if desired. Serve hot!