Leftover Hambone and White Bean Soup (slow cooker)

Ingredients:
1 leftover ham bone
2 cups leftover ham, diced
2 cloves garlic
1 onion, diced
3 carrots, peeled and diced
2 celery stalks, diced
2 15oz cans white beans, drained and rinsed
1/2 tsp oregano
1/4 tsp dried rosemary
2 bay leaves
Salt and pepper to taste
2 tsp chopped fresh parsley

Directions:
Place hambone, garlic, onion, carrots, celery, beans, oregano, rosemary, and bay leaves into slow cooker. Stir in 6 cups water until well combined. Season with salt and pepper.
Cover and cook on low for 7-8 hours or high for 3-4 hours. Remove and discard hambone.
Serve immediately, garnish with parsley if desired.

Turkey Shepherd's Pie

Ingredients:
1 tbs olive oil
2 cloves garlic
1 small onion, chopped (1/2 cup frozen)
1 lb. ground turkey
1/2 tsp ground thyme
2 tbs ketchup
1 cup beef broth
2 tsp flour
1/2 bag of frozen peas and carrots
1 pouch instant garlic mashed potatoes
1/2 cup shredded sharp cheddar
Nonstick cooking spray
Salt and pepper

Directions:
Preheat oven to 425.
Heat oil in a medium skillet over med-high heat. Add garlic and onions; cook until tender and starting to brown.
Add turkey and thyme, continue to cook, breaking turkey up with spoon until turkey is browned. Stir in ketchup and cook until carmelized.
Stir broth and flour together in a small bowl until smooth; pour into skillet. Cook until thickened, about 2 minutes. Stir in peas and carrots and season with salt and pepper.
Meanwhile, prepare potsotoes. Stir in cheese while hot.
Spoon turkey mixture into a baking dish and top with potatoes. Bake for 12-15 min or until hot and bubbly.

Soft Batch Double Chocolate Chip Cookies

INGREDIENTS

• 6 ounces cream cheese, softened
• 12 tablespoons (3/4 cup) butter, melted and cooled slightly
• 3/4 (5 1/4 ounces) cup packed light brown sugar
• 1/3 (2 1/3 ounces) cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cup (1 3/4 ounces) unsweetened cocoa powder
• 1 1/2 cups (7 1/2 ounces) cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces (1 cup) chocolate chips, semisweet or bittersweet

1. Preheat the oven to 325 degrees F and line baking sheets with parchment or silpat liners. 
2. In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. 
3. Mix in the vanilla. Add the cocoa powder, flour, baking soda and salt and mix until mostly incorporated with just a few dry streaks remaining. Add the chocolate chips and mix until combined and no dry streaks remain.
4. Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, you don't need to flatten it all the way). 
5. Bake the cookies for 12-14 minutes until the edges are set but the middles are still soft and gooey. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.