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!

Layered Mint Chocolate Fudge

2 cups semi sweet chocolate chips
1 can Eagle brand sweetened condensed milk, divided
2 tsp. vanilla extract
1 cup (6 oz.) white candy wafers
1 tbsp. peppermint extract
green or red food coloring

Line and 8 or 9 inch square pan with waxed paper. Melt chocolate chips with 1 cup sweetened condensed milk in heavy sauce-pan over low heat.

Remove from heat; stir in vanilla. Spread half of the mixture into prepared pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.

Melt white candy wafers with remaining sweetened condensed milk in heavy sauce-pan over low heat (mixture will be thick). Add peppermint extract and food coloring. Spread on chilled chocolate layer. Chill 10 minutes longer or until firm.

Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares.

Chocolate Peanut Butter Chip Fudge

2 cups semi sweet chocolate chips
1 can Eagle brand sweetened condensed milk
1 tsp. vanilla extract
1 cup peanut butter chips

Line an 8or 9 inch square pan with waxed paper. Melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring frequently.

Remove from heat. Add vanilla and peanut butter chips. Stir just to distribute chips throughout mixture. Spread evenly into prepared pan.

Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares.

Creamy White Fudge

1 1/2 lbs. white candy wafers
1 can Eagle brand sweetened condensed milk
dash salt
1 1/2 tsp. vanilla extract
1 cup chopped nuts

Line an 8 or 9 inch square pan with waxed paper. Melt white candy wafers with sweetened condensed milk and salt in heavy saucepan over low heat. remove from heat. Stir in anilla and nuts. Spread evenly into prepared pan.

Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares.

Harvest Apple Streusel Squares

2 cups graham cracker crumbs
3/4 cups butter, melted
1/2 cup finely chopped pecans
1 8 oz. package cream cheese, softened
1 14 oz. can Eagle brand sweetened condensed milk
2 large eggs
1 21 oz. can apple pie filing
1/2 cup firmly packed brown sugar
1/2 cup all purpose flour
1/2 tsp. ground Cinnamon
1/2 cup cold butter
1/2 cup dried cranberries
1/3 cup chopped pecans

Heat oven to 350 degrees. Line a 13 x 9 inch baking pan with parchment paper. Combine graham cracker crumbs, butter and pecans in small bowl. Press evenly into prepared pan.

beat cream cheese in medium bowl until fluffy. Add sweetened condensed milk and eggs. Pour over prepared crust. Spoon apple pie filing over cream cheese layer.

Combine brown sugar, flour and Cinnamon in medium bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in cranberries and pecans. Sprinkle over apple layer.

Bake 35 to 40 minutes or until golden brown. Do not over bake. Cool before serving.

Caramel Fudge Cake

Crisco no-stick cooking spray
1 package of chocolate cake mix
1 can Eagle sweetened condensed milk
1/2 cup butter
1 package caramels, unwrapped (14 oz.)
1 11.75 oz. jar caramel topping
1 cup coarsely chopped pecans

Heat oven to 350 degrees.
Spray 13 x 9 inch baking pan with no stick cooking spray.
Prepare cake mix as directed on package.
Pour 2 cups batter into prepared pan; bake 15 minutes.

Melt caramels and butter in heavy saucepan over low heat. Remove from heat. add sweetened condensed milk. Mix well. Spread caramel mixture evenly over cake. Spread remaining cake batter over caramel mixture.

Return to oven, bake additional 25 minutes or until cake springs back when lightly touched. Cool. Mix caramel topping and pecans in small bowl. Spread over cooled cake. Serve.

Fudgy Mocha Brownies

1 1/4 cups all purpose flour
1/4 cup sugar
1/2 cup butter
1 can Eagle sweetened condensed milk
1/2 cup unsweetened cocoa
1 large egg
1 tsp. vanilla extract
1/2 tsp. baking powder
1 tsp. instant coffee
1 tsp. hot water
3/4 cups chopped nuts
1 16 oz. can milk chocolate frosting
powdered sugar

Heat over to 350 degrees.
Combine 1 cup flour and sugar in medium bowl.
Cut in butter until mixture resembles coarse crumbs.
Press firmly into bottom of ungreased 13 x 9 inch pan. Bake 15 minutes.

Combine sweetened condensed milk, cocoa, egg, 1/4 cup flour, vanilla and baking powdered in a large bowl. Dissolve instant coffee in hot water. Add cocoa mixture. Mix well. Stir in nuts. Spread over baked crust.

Bake 20 minutes or until center is set. Cool. Frost or sprinkle with powdered sugar.

Perfect Pumpkin Pie

1 15 oz. can pumpkin
1 can Eagle Brand sweetened condensed milk
2 eggs
1 tsp. Cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 9 inch unbaked pie crust

Preheat oven to 425 degrees. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth.
Pour into crust.
Bake 15 minutes.
Reduce oven temperature to 350 degrees and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool.
Garnish as desired.
Store leftovers covered in the refrigerator.

Marbled Chocolate Fudge

3 cups semi sweet chocolate chips
1 14 oz. can Eagle brand sweetened condensed milk
dash salt
1 1/2 tsp. vanilla extract
1 10 oz. package deluxe white baking pcs, coarsely chopped

In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt.
Remove from heat; stir in vanilla then white baking pcs. Stir just until blended.
Spread evenly into wax paper lined 8- or9-inch square pan.
Chill 2 hours or until firm.
Turn fudge onto cutting board, peel off paper and cut into squares.
Store leftovers in refrigerator.

Chocolate Truffles

3 cups semi sweet chocolate chips
1 14 oz. can Eagle Brand sweetened condensed milk
1 tbsp. vanilla extract
coating options: finely chopped toasted nuts, flaked coconut, chocolate sprinkles, unsweetened cocoa, confectioners' sugar, colored sugar

In a large saucepan, over low heat, melt chocolate chips with sweetened condensed milk. Remove from heat, stir in vanilla.
Pour in medium bowl. Cover and chill 2 to 3 hours or until firm.
Shape into 1 inch balls. Roll balls in desired coating.
Chill 1 hour until firm.
Store leftovers in refrigerator.

7 layer cookie bars

1 1/2 c graham cracker crumbs
1/2 cup (1 stick) butter melted
1 can (14 oz.) Eagle Sweetened condensed milk
2 cups semi sweet chocolate chips
1 1/3 cups coconut
1 cup chopped walnuts

Preheat oven to 350 degrees.
Combine graham cracker crust and butter in bowl. Mix well.
Press crumb mixture firmly on bottom of 13 x 9 inch baking pan.
Pour sweetened condensed milk evenly over crumb mixture.
Layer evenly with remaining ingredients, pressing down with fork.
Bake 25 minutes or until lightly browned.
Let cool.
Cut into squares and serve.
Enjoy!

"Shipshewana Amish Backroads" recipes

These yummy treats are from the LaGrange County Convention & Visitor's Bureau guide. Learn more at http://www.visitshipshewana.org/

Peanut Butter
10 lb. Peanut Butter
9 qt. marsh mellow cream
6 c. brown sugar
6 c. white sugar
6 c. water
1 lb. butter
2 tsp.maple flavoring

Heat the sugars and water until just about boiling. Melt the butter and mix remaining ingredients together.

credit to: LeAnne Yoder, M&L Acres Homestyle Banquets

Chocolate Chip Pudding Cookies
2 eggs
1/4 c. white sugar
3/4 c. brown sugar
1 tsp. vanilla
1 c. oleo
1 tsp. baking soda
2-1/2 c. Gold Medal flour
1 sm. box vanilla instant pudding
1 c. chocolate chips

Mix all ingredients and drop by spoonful onto greased cookie sheet. Bake at 350 degrees for 10-12 minutes.

credit to: Freida Rober, Davis Mercantile

Apple Butter
2 qts. applesauce
2 c. karo syrup
2 tbsp. vinegar
6 c. sugar
1 tsp. cinnamon

Combine all ingredients. Bake at 250 degrees for 2-3 hours stirring every 1/2 hour. Put into jars and seal.

credit to: Edna Hochstetler, Kids Kreation

"Home Remedies:

Bee Sting: moisten salt and soda for a bee sting. Place on spot!

Insect Bites: A little dab of toothpaste will take itching and swelling out fast.

Sunburns: Cider vinegar splashed on sunburns is cooling and soothing."

Janet's Vegetarian Samosas

You Need:
3 potatoes
1 package frozen peas
1 small package sesame seeds
1 package cranberries
1 package raisins
1 cup lentil beans
1 tsp cumin
1 tsp curry
1 tsp ginger
1 pinch chili powder
philo dough
1 egg, beaten
a large bowl, potato masher, oil, frying pan, spatula

To Do:
1. Boil, peel and mash the potatoes in the large bowl.
2. Boil the lentils and peas. Add them to the bowl.
3. Mix in the sesame seeds, cranberries, and raisins.
4. Add the cumin, curry, ginger and chili powder. Mix well.
5. Fold the philo dough into triangular pockets. Brush on beaten egg to hold the dough in desired shape.
6. Fill the philo pocket with the mixture from the bowl.
7. Seal the dough by brushing with beaten egg and closing.
8. Fry the samosa in oil until light golden brown on both sides.
9. Let cool to enjoy. Serve with hummus or yogurt sauce.

Note:
This recipe wasn't spicy enough for my taste. Add more spice as desired!

"It should have a better name than this" fruit dessert

You will need:
sugar cookie dough
raspberries, strawberries, kiwis
cream cheese flavored frosting
baking pan

To do:
Spread the cookie dough out flat over the bottom of the pan.
Bake the cookie dough.
Once cooled, frost the dough with the frosting.
Slice the strawberries and kiwis, and place them in the frosting, covering all of the frosted cookie.
Cut into squares, serve and enjoy!