Raspberry Chipotle Sauce

I made this for a Thanksgiving pre-meal snack spread over some cream cheese and served with crackers. The family loved it!

2 Tbsp. olive oil
2 large jalapeno peppers, seeded and diced
2 cloves garlic, minced
4 tsp. adobo sauce
2 (6 oz.) containers fresh raspberries
1/2 cup apple cider vinegar
1/2 tsp. salt
1/4 cup brown sugar
1/2 cup white sugar

Heat olive oil in a skillet over medium heat. Stir in jalapenos and cook until tender, about five minutes. Mix in garlic, adobo sauce and bring to a simmer. Stir in the raspberries and cook until soft, about three minutes. Stir in vinegar, salt and sugars. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to heatproof bowl and allow to cool to room temperature before serving, about 20 minutes.

Chocolate White Chip Cookies

I got this recipe from the Pioneer Woman website. It's pretty good.

Cream until light and fluffy:
1 1/4 cup butter (2 1/2 sticks) softened
2 cups sugar

Add one at a time and mix after each:
2 eggs
3 tsp. vanilla

Sift together and add to butter mixture in batches, combining after each addition:
2 cups flour
3/4 cup cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt

Gently blend in:
1 1/2 cups mini semi-sweet chocolate chips
2 cups white chips (or peppermint chips for the holidays)

Scoop or spoon in one tablespoon portions onto cookie sheets lined with parchment paper. Press a few white chips into the top of each cookie just before baking.

Bake at 350* for 9 minutes.  Cool 5 minutes on the cookie sheets and transfer to a wire rack to complete cooling.