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Showing posts from October, 2016

gingered carrot soup

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4 tbsp. margarine/butter 8 cups shaved carrot 4 stalks chopped celery 1 chopped red onion 2-4 tbsp. gingerbread seasoning or 8 tbsp. fresh grated ginger Melt butter in large saucepan on medium. Add the rest of the ingredients. Cook for 5-10 minutes, stirring occasionally until onion is softened. 12 cups vegetable stock 4 tbsp. honey 1 tsp salt 1tsp pepper Add remaining ingredients. Bring to a boil Reduce heat to medium/low Simmer covered for 50 minutes stirring occasionally Process with hand blender until it is the desired consistency ** you can puree in blender until smooth. 1 cup whole grain rice Boil to desired doneness Add to soup Stir well and serve NOTE: This recipe called for me to add the rice to the soup with the salt and pepper using the soup to cook the rice and then puree EVERYTHING. I have changed the instructions for the likes of our family. I partly pureed the soup and will add the rice before serving. "Bon Appetit!"

pumpkin pie cheeseball

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1 brick cream cheese 3/4 cup of pumpkin pie filling 1 cup powdered sugar blend together well chill well! overnight if possible. roll in crushed cookie crumbs serve with sliced apples, or small cookies. Bon appetite!