Butternut Squash Soup!!

Mmm! Mmm! Fall is in the air and our crock pot is getting dusted off :) A friend of mine shared this one with us and Hubby said "It tastes like fall" Yummy!!!

I brown the onions in the EVOO or butter (whichever one I use for the recipe).  Then I add the seasonsings.  Then add the water/stock and the squash- cook until tender.  Remove from heat, place in food processor and blend until thick, soupy mixture. 

Ready to serve.  Add a dash of raw cinnamon on top for decoration.

• 1 (2 to 3lbs) butternut squash (chopped into blocks, no seeds)
• 2 tablespoons butter (or 2 tbsp EVOO)
• 1 large onion, chopped
• about 5-7 cups of either water or veggie stock
• Nutmeg, Cinnamon, and a less than a tsp of Cardamom
• Salt and pepp to taste

Trina's Smoothie!!

What You’ll Need:

1 Handful Fresh Spinach
2 Cups Orange Juice
2 Cups Milk
1 Banana
8 Frozen Strawberries (frozen)
1/2 Cup Blueberries (frozen)
8  oz. Yogurt
Optional: 1 tsp. Agave Nectar or Sugar:)

What You’ll Do: 
Blend spinach, orange
juice and milk together first. Once
 the spinach has blended well, add all other ingredients and blend. If
 using fresh fruit, you can add in some ice cubes for more of a frozen
consistency.Enjoy!"

Amy's Blueberry Scones!

5 cups flour

3/4 cup sugar

2 tsps baking powder

1 tsp baking soda

2 sticks of butter

2 to 2 1/2 cups half and half

1 container blueberries

In large mixing bowl combine flour, sugar, baking powder, and baking soda.  Cut in butter with a pastry blender.  Gently mix in half and half, just till mixed.  Fold in berries.

On a lightly floured surface, pat dough into a 2 inch thick rectangle.  Cut into 16-20 squares.  Place on cookie sheet keeping 2 inches apart as they will spread.  Bake 10-15 minutes in a preheated 400 degree oven.

I am Ready For Crock Pot Season :)

THIS is definitely one to try!!!

Ultimate Vegetarian Chili

Ingredients (use vegan versions):

    3 tablespoon olive oil
    3 chopped onions
    1 tablespoon chili powder
    1 tablespoon ground cumin
    1/4 teaspoon cayenne pepper
    2 peppers, chopped
    3 garlic cloves, chopped
    3 tablespoon unsweetened cocoa powder
    1 large can, undrained, of tomatoes, chopped
    1 cup water
    1 can red kidney beans, rinsed & drained
    1 can black beans, rinsed and drained
    2 cups fresh or frozen corn
    1/2 cup bulgur
    salt and pepper
    cilantro (optional)

Directions:

In a large pan, saute the onions and spices.  Add peppers and garlic for 1 min. Add cocoa, tomatoes, and water; bring to a boil. Add kidney and black beans, corn and bulgur.  Reduce heat to low and simmer, uncovered, for 15 min. or until bulgur is cooked.  Add salt and pepper to taste.  To serve, sprinkle with  cilantro.