Butternut squash and apple soup
• 1 (2 to 3 pound) butternut squash, peeled and seeded – best is to buy already peeled and seeded and cut from Costco or Central market
• 1 granny apple cored and cut into small pieces
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 6 cups chicken stock
• 1 evaporated small can
• Nutmeg
• Salt and freshly ground black pepper
Directions
Cut squash and apple into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash, apple and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Add the evaporated milk. Stir and season with nutmeg, salt, and pepper. Serve.

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 pound pork tenderloin
2 teaspoons each snipped fresh-sage and rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 teaspoon fennel seeds, crushed
4 tablespoons extra-virgin olive oil (divided in two parts)
1 crusty baguette load

Trim fat from pork. In bowl combine sage, rosemary, salt pepper, garlic, and fennel; set aside. Heat 1 tablespoon olive oil in large skillet over medium-high heat until hot. Add tenderloin to skillet. Cook 8 to 10 minutes or until evenly browned, turning often. Remove pork from skillet; cool slightly. Rub entire surface with herb mixture; set aside.

Halve baguette horizontally. Remove bread from inside of crusts, forming a thin shell. Brush inside of shell with remaining olive oil. Place pork on baguette bottom; cover with top. Trim ends of loaf. Tie at 1 to 2-inch intervals with kitchen string. Place on baking sheet; bake, uncovered, in 375 degree oven 30 to 35 minutes, until an instant-read thermometer inserted into thickest part of meat registers 155 degrees to 160 degrees Fahrenheit. Let stand 10 minutes. Slice and serve.

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.