BUTTERNUT AND CARROT SOUP
Servings: Makes 6 servings
Prep: 30 mins
Total: 55 mins

Ingredients
3 cups peeled, diced butternut squash (about 1 small squash)
2 cups thinly sliced carrot (4 medium)
1 diced green apple
3/4 cup thinly sliced leek or chopped onion
1 tablespoon butter or margarine
2 14-ounce cans reduced-sodium chicken broth ... I USE FRESH BROTH
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
ADD A DASH OF CURRY
1/4 cup half-and-half or light cream...I USE EVAPORATED MILK
Creme frache or dairy sour cream (optional)
Toasted pumpkin seeds (optional)
Fresh tarragon sprigs (optional)

Directions
1. In a large covered saucepan cook squash, carrot, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.
2. Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of mixture to saucepan. Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with creme frache, pumpkin seeds, and/or fresh tarragon.
3. Makes 6 servings (6 cups)

Nutrition Facts
Calories 82, Total Fat 3 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 9 mg, Sodium 364 mg, Carbohydrate 12 g, Total Sugar 4 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 14%, Calcium 5%, Iron 4%. Exchanges: Vegetable .5, Starch .5, Fat .5.

Rashmi

"Be the change you wish to see in the world" Gandhi

Yummy Cocoa Brownies

1 2/3c sugar
¾ c butter (this equals 1 ½ sticks but you can use 2 full sticks)
2 tbsp water
2 eggs
2 tsp vanilla extract
1 1/3c flour
¾ c Nestle baking cocoa
½ tsp baking powder
¼ tsp salt
¾ c chopped nuts (optional)

Cream butter and sugar together in large bowl with water. Stir in eggs and vanilla.

In separate bowl combine flour, cocoa, baking powder and salt. Stir into sugar mixture. If desired add nuts at the end.

Spread into greased 13 x 9 baking pan.

Bake in preheated oven at 350F for 18 to 25 minutes or until toothpick comes out slightly sticky. Cool in pan.

Jennifer Riley
Senior Loan Officer
214-675-1160

1/2 cup powdered nondairy creamer
1/2 cup buttermints, lightly crushed
1/4 cup sifted powdered sugar
2 cups nonfat dry milk powder
2/3 cup instant coffee crystals
Peppermint sticks or round hard candies

Stir together nondairy creamer, buttermints, powdered sugar, and milk powder. Layer with coffee crystals, dividing among two 2-cup mug jars. Insert peppermint sticks or candies as necessary to fill jars snugly. Makes 2 jars.

Gift Tag Directions: For each mug, place 1/4 cup of mix in a mug and add 1/3 cup boiling water. Stir till mix dissolves. Serve with a peppermint stick or candy, if desired.

3/4 cup oil
1 cup sugar
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
3 tsp. cinnamon
1/4 cup honey

Mix oil, honey, sugar, flour and spices and soda using mixer. Add 1 egg (well beaten) and 1 cup pecans. Press mixture into greased 8 x 12 pan and bake at 350 degrees for 15 to 20 minutes. Spread with frosting.

Frosting:
1 cup powdered sugar
2 Tbsp. Mayonnaise
1 tsp. vanilla

Mix well and spread over cookies. Cut into bars.

4 eggs
1 cup white Karo Syrup
1 cup sugar
1 stick of butter
1 cup of pecans
1 teaspoon vanilla flavoring

Melt sugar, butter and Karo syrup together stirring constantly until the sugar is dissolved completely. Do not let the sugar and butter mixture boil. Melt it over medium heat. Stir constantly until the mixture is not gritty from the sugar. Remove from heat and set aside to cool.

When cool, lightly beat eggs, vanilla, and a pinch of salt together in a small bowl. Add the egg mixture to the cooled sugar, Karo and butter mixture. Blend well by hand and pour into a 9 inch pie crust. Put pecans on top. Bake at 325 degrees for 55 to 60 minutes.

Remove from oven and cool to serve.