Butternut Squash Soup

Butternut Squash Soup

1 butternut squash
1 small onion
2 tablespoons olive oil
15 ounces pumpkin puree
2 cups vegetable broth
1 1/2 cups apple cider
1 1/2 cups heavy cream
2 tablespoons honey
1/4 teaspoon curry powder
1/2 teaspoon cinnamon
2 teaspoons salt
1/2 teaspoon black pepper

Directions:
Preheat over to 450 degrees.
Peel and see squash and cut into chunks. Peel and quarter onion. Toss squash and onion in olive oil and salt and pepper to taste. Cook for 20 minutes.

Allow to cool at least 10 minutes.
Puree in blender or food processor.

In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream. Bring to a low boil over medium heat. Add honey and spices and simmer for 10 minutes.

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos

1/3 cup cream cheese
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic
3 tablespoons chopped cilantro
2 tablespoons chopped green onions
2 cups cooked, shredded chicken
1 cup shredded pepper jack cheese
6-inch corn or flour tortillas
2 tablespoons vegetable oil, optional
Nonstick cooking spray
kosher salt

1. Heat oven to 425 degrees. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.
2. Heat cream cheese in the microwave for 20-30 seconds so it's soft and easy to stir.  Add green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic.  Stir to combine and then add cilantro, green onions, chicken and pepper jack cheese.
3. Wrap 3 tortillas at a time in damp paper towels and microwave for 20-30 seconds so they are soft and pliable.  If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.
4. Place 2-3 tablespoons of the chicken mixture on the lower thirds of each tortilla, keeping it about 1/2 inch from the edges, and then roll it up.
5. Place seam-side down on the baking sheet in a single layer.  Spray the tops lightly with cooking spray or brush with vegetable oil.  Sprinkle with a pinch of kosher salt on top.  Place pan in the oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve with sour cream and Guacamole.

Healthy Energy Balls

1 cup oatmeal
1 cup coconut
1/2 cup chocolate chips
1/2 cup peanut butter
1/2 cup flax seed
1/3 cup agave
1 tsp vanilla
1/2 cup craisins
1/2 cup nuts

Mix all ingredients together, form into balls, and chill.

Pumpkin Cookies with Caramel Frosting

Ingredients

1. 1 cup sugar
2. 1/2 cup oil
3. 1 tsp milk
4. 1 large egg
5. 1 cup canned pumpkin puree
6. 1 tsp vanilla
7. 2 cups flour
8. 1 1/2 tsp cinnamon
9. 1/2 tsp salt
10. 2 tsp baking powder
11. 1 tsp baking soda

Caramel Frosting

1. 3 Tbsp butter
2. 1/4 cup heavy cream
3. 1/2 cup packed light brown sugar
4. Pinch of salt
5. 2 cups powdered sugar
6. 1 tsp vanilla

Instructions

1. With an electric mixer, beat together sugar and oil. Add egg, milk, canned pumpkin and vanilla and blend well. In a separate bowl, mix together the dry ingredients. Add the dry ingredients to the wet ingredients and mix, just until incorporated. Drop batter by spoonfuls onto a greased cookie sheet.
2. Bake at 375 degrees F for 10-12 minutes. Allow to cool before frosting.

For the frosting

1. In a medium saucepan, combine the butter, cream, brown sugar and salt, and cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in vanilla and 1 cup powdered sugar. Let the frosting cool to room temperature and then stir in enough additional powdered sugar to make a good frosting consistency (you may not use the whole extra cup.) Spread the frosting over the cooled cookies.

Kale, strawberry, and Avocado Salad with Lemon Poppy Seed Dressing

Salad:
4 cups chopped kale, stems removed
pinch of sea salt
1 cup sliced strawberries
1 avocado, chopped
1/3 cup sliced almonds
1/4 cup feta cheese

Lemon Poppy Seed Dressing:
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon poppy seeds
1/8 teaspoon salt
1/8 teaspoon black pepper

Put the Kale in a large bowl.  Sprinkle a pinch of sea salt over the kale and massage the leaves with your hands until the leaves are darker in color and tender.
Add the strawberries, avocado, almonds, and feta cheese. Toss gently

In a small jar, combine the olive oil, lemon juice, honey, poppy seeds, salt, and pepper.  Shake until mixed well.
Pour the dressing over the salad and toss to coat.  Serve

Cream Cheese Spread

Cream Cheese Spread

1 stick butter,
8 ounces cream cheese
some fresh minced garlic
seasonings of your choice
dried parsley
freezed dried shallots

Monster Cookies

Monster Cookies

2/3 cup butter
2 cups plus 2 tablespoons peanut butter
1 1/2 cups brown sugar
1 1/3 cups sugar
1 teaspoon vanilla
4 eggs
2 1/2 teaspoon baking soda
1 cup chocolate chips
1 cup peanut m & ms
6 cups oats

Cream together butter and peantu butter.  Add sugars and beat until combined.  Beat in vanilla and eggs.  Beat in baking soda.  Stir in chocolate chips, m&ms, and oats.

Drop 1/4 cup of dough on cookie sheet.  Bake at 350 degrees for 10-12 minutes.