Curried Sweet Potato, Butternut Soup

1 Qt Chicken Broth
1 Large Onion, Chopped
3 Cloves Garlic
4 C butternut squash. Peeled and seeded and chopped
4 C  sweet potatoes. Peeled and chopped
1/2 - 1 can coconut milk
1 tsp salt
1-2 tbsp curry powder
1-2 tsp Tumeric.

Throw everything in a pot except for the spices and coconut milk and cook until soft.
Throw into a blender and then add the spices and the coconut milk. Adjust the spices as needed.
Then enjoy!

Clairie's Potato Soup

2 large russet or red potatoes ( peel if russet, I leave skins on for red)cooked and mashed. I use left    over baked potatoes, or could use left over mashed potatoes
1 med onion diced or 4 green onions sliced
small dab of butter
splash of olive oil
1 can cream of chicken soup
1-2  cans chicken broth (add 1 and then the other if thinner consistency desired. Or can add little bullion and water)
1 8 oz cream cheese
6 slices bacon cooked and crumbled
8-10 slices pepperoni chopped small
Cajun or creole seasoning to taste approx. 1tsp. Go light and adjust
handful of grated cheese

Saute onion in butter and olive oil until soft
add soup, cream cheese, and broth. mix until combined well
add mashed potatoes,crumbled bacon, and chopped pepperoni and mix.
add seasoning to taste, and handful of cheese
Serve

Lime Sugar Scrub

1 C Sugar
1/2 C Coconut oil
juice and zest from 1 lime

mix all together and put in airtight container.
sometimes softening coconut oil in microwave helps mix

works wonderfully in the shower or at sink on just hands to leave them luxuriously soft.
(be sure to rinse off)

Zucchini-Carrot muffins

4x             3x           2x          1x
8               6            4            2       eggs
2            1 1/2          1          1/2    C  sugar
2            1 1/2          1          1/2    C  br sugar
1 1/3          1           2/3        1/3     C  oil
1 1/3          1           2/3        1/3     C  unsweetened applesauce
5            3 3/4        2 1/2     1 1/4    C  all purpose flour
4               3             2           1     tsp baking powder
4               3             2           1     tsp baking soda
4               3             2           1     tsp cinnamon
2             1 1/2         1          1/2     tsp salt
2             1 1/2         1          1/2     C  crushed pineapple drained
4               3             2           1     C  grated carrots
4               3             2           1     C  grated zucchini

Beat eggs and sugar until frothy.
Gradually beat in oil
Add dry ingredients, and beat on high 4 minutes
Stir in carrots, zucchini, and pineapple
fill muffin pans 2/3 full and bake 18-20 minutes for regular muffins,
15 minutes for mini muffins
Great alone or with cream cheese frosting

Frosting:
3 oz cream cheese softened
3 TBSP butter
1 tsp vanilla
dash salt
2 C powd sugar

Horchata

Quart Milk
1/2 can evaporated milk
1/2 can sweetened condensed milk
    rice milk
1 tsp vanilla
 lots of ice
cinnamon for on top

blend all together and sprinkle cinnamon on top

Cherry Almond Jelly

3 1/2 C Tart Cherry Juice (can use cherry Juicey Juice, but will be sweeter)
4 1/2 C sugar
1 box pectin
1 tsp vanilla
1 1/2 - 2 tsp almond extract

Bring 1 C juice, vanilla and Almond to a boil. Boil 1 minute. Add rest of juice and pectin and bring to a boil. Boil 1 minute. Add Sugar, stir well and bring to a full rolling boil. Boil for 1 1/2 minutes. Pour into jars, seal and process 10 minutes in hot water bath.

makes 7 1/2 pint jars

Cranberry Grape Jelly

3 1/2 C Concord Grape Juice
3 1/2 C Cranberry Juice- unsweetened
9 C sugar
2 boxes pectin

mix in large pot
3 1/2 C  Concord grape juice*
3 1/2 C unsweetened Cranberry Juice
9 C sugar
Bring to a boil and add:
2 boxes pectin
Bring to a rolling boil for 1 minute take off heat
Add 1 tsp butter to get rid of foam
put in pint or 1/2 pint jars and process in water bath 10 minutes

makes 14 1/2 pint jars

*make sure to strain grape juice through cheese cloth and sieve to remove sediment so crystals will not form in jelly (grape juice should be made day before or older)