Butternut Squash and Apple Soup

From Richard Simmons

Serves 8

You Need:
2 Tb Butter
1 Onion (minced)
1/2 tsp Nutmeg
1 tsp Fresh chopped ginger
1 tsp Cinnamon
1 Tb Chopped garlic
2 Apples (peeled cored and chopped)
1/2 Cup apple juice
5 cups low sodium chicken stock or vegetable stock
2 Pounds butternut squash, peeled, seeded and cut into 1" cubes 1 tsp Salt
1 tsp Pepper
1 Cup fat-free sour cream

To do:

1. Melt butter in large pot over a medium heat and sauté onion until it starts to brown.
2. Add nutmeg, ginger, cinnamon, garlic, apples, apple juice, chicken stock, and squash. Bring to a boil.
3. Lower heat to a simmer and cook uncovered until apple and squash are tender, 30-45 minutes.
4. Puree in small batches in a blender until smooth, and return to pot. Add salt and pepper.
5. Serve with sour cream garnish.

Additional Tips

Squash can be microwaved for 3-4 minutes to make it easier to cut.

Nutritional Information:
148 Calories, 5.4 gm Protein, 24 gm Carbohydrate, 4.2 gm Fat, 8.2 mg Cholesterol, 825 mg Sodium

FoodMover windows to close:
1 1/2 Starch, 1 Fat

Buckeyes

You Need:
3/4 cup creamy peanut butter
1/2 cup butter, softened
1/2 tsp. salt
2 cups confectioners' sugar
1 1/2 cups semisweet morsels
1 tbsp. vegetable shortening
Wax paper
cookie sheet
double boiler
wooden toothpicks

To Do:
Blend everything except the shortening and chocolate together until mixture is stiff.
Line cookie sheet with wax paper.
Roll peanut butter into small bite-sized balls.
Refrigerate until set, may take 30 minutes.
Put chocolate morsels and shortening in top of double broiler. Melt ingredients over medium low heat, blend well.
Insert wooden toothpick into top of chilled peanut butter ball. Dip ball into melted chocolate, leaving only top 1/4 of peanut butter uncovered.
Place coated side on sheet pan. Refrigerate until chocolate is set, may take about 30 minutes.
Keep refrigerated until ready to serve.

Janet's 5 Cheese Spinach Quiches

You Need:
2 - 6 count "big"refrigerated crescent rolls
2 cups of Eggbeaters
1 box frozen chopped spinach
2 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
1 cup "Mexican" shredded cheese
1 8 oz. package of lite softened cream cheese

To Do:
1. Heat oven to 350°F. Use silicon muffin cup pan or no-stick spray on a traditional metal pan.
2. Put 1 large crescent dough roll into each muffin cup. Place the large part of the triangle into the cup, tear off the smaller points, and use that dough to fill in gaps. Use the remaining dough from that triangle to twist out into a long twisted "snake". Pinch that around the top of the cup so that each cup looks like Big Bird's nest.
3. In large bowl, mix the softened cream cheese, 2 cups of Eggbeaters, and the three different shredded cheeses.
4. Thaw the spinach, rinse, and drain. Add it to the cheese and egg mixture in the bowl. Mix well.
5. Fill each crescent dough nest to the top with mixture.
6. Bake 15 to 20 minutes or until edges of dough are golden brown and fork inserted in center comes out clean.
7. Remove from pan.

Serve warm and enjoy!

Home Made Applesauce Pie

You Need:
18 small apples
1/4 cup light brown sugar
2 tbsp. cinnamon
2 tbsp. nutmeg
Pillsbury Refrigerated Pie Crusts

To Do:
1. Cut 10 apples into chunks w/the skin on. Discard the core w/seeds, top w/stem, and bottoms.
2. Put the remaining chunks in a large pot.
3. Fill the pot with water.
4. Boil the apples in the water for approx. 10 minutes or until the apples appear mushy.
5. While those apples are cooking, peel and slice the remaining 8 apples.
6. Let the boiled apples cool.
7. Drain the water from the pot.
8. Remove the skin from the chunks.
9. Mash the apple meat in the pot with a potato masher.
10. Add the nutmeg, cinnamon, and brown sugar.
11. Stir until well mixed.
12. Add the slices to the applesauce.
13. Put the Pillsbury Pie Crust into a pie pan.
14. Pour the applesauce and apple slices onto the crust.
15. Place another Pillsbury Pie Crust on top of the mixture.
16. Press the edge of the two crusts together with a fork or your fingers to seal it all the way around the pan.
17. Cut six 1 1/2 inch slices into the top crust around the center of the pie (like the rays from the sun, if the center of the circle was the sun). Do not let the slices touch the center or the edge of the top pie crust.
18. Bake the pie at 400 degrees for 50-60 minutes.

Let cool, serve (with a scoop of vanilla ice cream) and enjoy!
Serve and enjoy!

Fresh Home Made Applesauce

You Need:

6-12 apples
1-2 tbs. cinnamon
1-2 tbs. nutmeg
1/4-1/2 cup brown sugar

To Do:
1. Cut the apples into chunks. Throw away the core w/seeds, the top w/stem, and bottom.
2. Put all of the chunks of apples into a large pot.
3. Fill the pot w/water.
4. Bring the water to a boil. Let the apples boil in the water for 10 minutes or until they appear mushy.
5. Let the pot cool. Drain out the water.
6. Take the skin off of the apple chunks.
7. Mash the apples with a potato masher.
8. Add in the brown sugar, nutmeg, and cinnamon to taste.
9. Stir.

Serve and enjoy!

Loveless Cafe in Nashville, TN

Yummy recipes from the famous Loveless Cafe in Nashville, TN. My favorite place to eat!

http://www.lovelesscafe.com/extras.html#recipes

Kisses Peanut Butter Blossoms

48 Hershey's Kisses Chocolates
1/2 cup shortening
3/4 cup creamy peanut butter
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tbsp. milk
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
granulated sugar

Heat oven to 375 degrees. Unwrap Kisses.
Beat shortening and peanut butter in large bowl until well blended.
Add 1/3 cup granulated sugar and brown sugar. Beat until fluffy.
Add egg, milk and vanilla. Beat well.
Stir together flour, baking soda and salt. Gradually beat into peanut butter mixture.
Shape dough into 1 inch balls. Roll in granulated sugar and place on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned.
Press a kiss into the center of each cookie. Cookie should crack around the edges.
Remove from cookie sheet to allow to cool completely.
Makes 4 dozen cookies.
Enjoy!