Black Bean sliders w/ Mango Sauce and Guacamole

I found this recipe on chefchloe.com
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-Ingredients

1 small yellow onion, finely diced

1 14 oz. can black beans, rinsed, drained and mashed

1/2 cup carrots finely diced or shredded

1/2 cup corn meal

1/2 cup breadcrumbs

1 Tablespoon chili powder

1 teaspoon sea salt

1/4 bunch cilantro-chopped fine

1/4 cup water

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Spicy Mango Sauce:

1 mango-peeled and cut 1/2 cup sundried tomatoes-whole or sliced

1 garlic clove

1 Tablespoon Vinegar

1/8 teaspoon sea salt

Combine all in blender, blend until smooth

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Guacamole

3 ripe Haas avocados, halved pitted and mashed

1/2 lime-juiced 1/4 cup salsa fresca

salt and pepper

Mash together, fold in salsa fresca

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Directions:

1. Saute onions in sprayed pan, over medium heat until caramelized, about 20 minutes.
2. In a large bowl mix together all the ingredients with the caramelized onions.
3. Using your hands form into mini patties to match the size of your bun. Brown in greased pan. Let each patty get brown before flipping about 3 minutes.
4. Slice each roll or bun in half.
5. Spread a couple teaspoons Mango sauce on bottom bun.
6. Add the black bean slider and about 1 Tablespoon Guacamole.
7. Put top on the slider.
8. If you have and mango sauce left, dip fries in sauce.

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Comments from Verna's Kitchen:

1. I browned the shredded carrots with the onions, as I find the carrots do not get cooked otherwise.
2. I used Panko Bread crumbs as I wanted them really fine.
3. I put 1/4 cup of water and cilantro in food processor and processed until fine.
4. I used Bragg's Apple Cider Vinegar.
5. in the Mango sauce and no salt.
6. I did not use any salt or the salsa fresca in the guacamole.
7. I had some small buns, cut the bun in thirds, and did not use the middle of the bun. I toasted my buns before assembling.
8. The sliders were really good but desperately needed the Mango sauce and Guacamole, as they tended to be dry. I had 6 medium sliders which I will be freezing.

I would assemble the sauce and guacamole in advance next time. I made this for breakfast and was doing it all at once.

I thought they where really good and would do it again with the changes.

Salsa Fresca:

Recipe from Tyler Florence

4 ripe tomatoes, chopped

1/4 red onion, chopped 1 jalapeno, minced

8 cilantro sprigs, chopped 3 garlic cloves, minced

juice of 1 lime

1/4 cup olive oil

1/2 teas salt

Toss everything together. Leave stand for 15 minutes before serving.

I would love your comments or any ideas you may have.

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Enjoy!!!

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Have a super day.

Sweet Potato Fries

I came home from my sister's funeral this afternoon and felt like some healthy comfort food. They had lots of unhealthy comfort food at the funeral. I did mostly relish tray foods. I guess I surprised myself as there was lots of naughty food there that looked really tempting.

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I decided to make some Sweet Potato Fries as they are quick and so very good.

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Ingredients:

2-3 sweet potatoes or as many as you like.-peeled and cut into 1/4 " size pieces

1 Tablespoon oil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Cayenne pepper to taste

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Directions:

1. Put the sliced sweet potatoes in a gallon sized bag.
2. Add about 1 tablespoon oil and shook really well.
3. Add seasonings -Go easy you can always add more after they are baked.
4. Shake well
5. Put on a parchment lined baking sheet.
6. Make sure they are not overlapping and not to close together.
7. Bake at 425 degrees for about 15 minutes,
8. Turn with spatula, and bake about another 10-15 minutes, Watch so they don't burn.

Comments from Verna's Test Kitchen:

1. Use any seasonings you may like. I actually didn't measure, just guessed.
2. Cajun Seasoning is also good on these.
3. For a dipping sauce, I made a tarter sauce with Vegenaise .
4. Also had some CHUN'S authentic Asian, Sweet and Sour Sauce. Really liked the latter. I know sometimes sweet potato fries are served with a Ranch Dressing in the restaurants, but it is to high in sodium for me.
5. They are so easy to make, give ithem a try.

Comments appreciated.

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Enjoy!!!

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Hope you are having a wonderful day!!!!

Citrus Salad

I found this recipe in December's Better Homes and Garden Magazine

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Ingredients:

3 oranges

1 Tablespoon Dijon Mustard

1 Tablespoon fresh snipped tarragon

1/4 cup EVOO

2 heads Bibb lettuce, torn

1 large pink grapefruit, peeled and thinly sliced

2 clementines, peeled and separated into segments

1/2 cup unsweetened flake coconut, toasted

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Directions:

1. Squeeze juice from one orange and put in bowl. Whisk in tarragon, mustard and oil.
2. Toss lettuce with dressing, add citrus, top with coconut.
3. Serve immediately.

Comments from Verna's test kitchen:

We had a very nontraditional Thanksgiving meal at my son's home. My kids are all into gourmet cooking, and wasn't real sure what the meal would consist of. I decided to try this recipe, 'cause if it didn't turn out, I would not have to eat it by myself all week.

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1. I used mixed dark baby greens instead of Bibb lettuce.
2. I used about half that amount of oil.
3. I did add 1 Tablespoon of Agave Nectar as I felt the dressing was a little bitter.
4. I mixed the citrus and dressing together, but I did not mix citrus and dressing with the greens before hand, as I did not want my greens to get soggy.
5. When ready to serve, I put the greens in individual containers, added citrus mixture and then topped with toasted coconut.
6. Next time I may leave out the grapefruit and add bananas at the last minute, also grapes would be good in this.

Give it a try. Quick and easy!!

Enjoy!!!

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Have a super wonderful day.

Secretariat

My 19 year old granddaughter and her family are visiting from Kansas.

Amanda and I had the enjoyment of seeing the movie the Secretariat. It is a movie based on a impossible true story, about a housewife named Penny, who refuses to let her daddy's Horse Ranch go under after his death.

Coming into a man's world, and rekindling the love she had of horse racing, she overcomes many obstacles from family and the world at large, trying to make her dream happen to save the ranch.

I absolutely loved the story, as it is a story about determination, not giving up your dream, no matter how much opposition you may get.

It so reminded me of us CHIP People. The opposition is intense sometimes from the ones you love the most. It is a program that is so misunderstood by the community at large. I mean after all, where do you get your protein, a so often asked question.

We are the fish swimming upstream. In the process of going against the norm in can become difficult, maybe even seem impossible some times.

But little by little, our determination, and hanging on to our dream, (becoming and staying healthy) will change the world around us. Most of all it will change us, and help us to fulfill our dream.

Remember anything worth fighting for is going to have its challenges.

After those Thanksgiving temptations, let's get back on track as another big Holiday is right around the corner. We have a month to watch it closely, then the upcoming holidays won't find us with a weight gain, and feeling lousy and discouraged.

We can do it!!

Hang on to that dream and let's all stay healthy. Remember it is one day at a time. Sometimes one hour at a time.

Have a super healthy, stick with it, CHIP day!!!

I am here if you need a friend and encourgment. Email me at verna.v@att.net

I Appreciate You!

I am posting this for everyone, but especially to the CHIP Alumni.
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I just want to tell you how very much I appreciate you, and how special each and everyone one of are to me. I basically share this with the CHIP Class the last class, but want to share it with you again. For the most part, the greater majority of you come to the first class and I do not know you. By the last class you have become very special to me! You come in, some of you embracing CHIP and some of you not liking it at first. But then I see you make wonderful choices in your life, which means the world to me. You turn your health around and lots of you, lose weight in the process.
That is so exciting for me to witness!!!! I have the best job in the world, helping to facilitate CHIP, and seeing these miracles happen.
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I share this with you, because especially again today, those feelings are very strong. about how I feel toward each and every one of you.
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I lost my older sister today. She had heart problems about the same time I did, but chose a different route to go with her life. How I thank God that Dr. Kay Theyerl, gave me the option of the CHIP Program. I know that I would not be on the face of this earth if it were not for CHIP.
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To all of you precious Alumni people, keep up the good work. If you stumble, which we all do from time to time, tomorrow is a new day. Just as long as you don't stay down, you are a winner!!!!
Falling from time to time, may actually make us stronger, as we can evaluate why we fell and next time make better choices.
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With tomorrow being Thanksgiving, we all have so much to thank God for.
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Go and enjoy the good food, do your best, and remember, it's not just the food, but treasure all of your loved ones that you will see. None of us know just how long we will be on the face of this earth.
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Stay on the program, 'cause I want you here for a very long time.
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Again, you are all very special to me, keep up the good work.

Cranberry Sweet Potato Bake

My friend Jean gave me this recipe. She says it is really great.

Ingredients:
2-3 large sweet potatoes, scrubbed, cubed and cooked for 20 minutes
1 cup fresh or frozen cranberries
1 large apple peeled and cut into 1/2 inch cubes
1/2 cup raisins
1/4 cup Apple Butter
1/2 cup Cranberry Juice Cocktail Light
1/3 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees
2. Combine sweet potatoes, cranberries, apples, and raisins.
3. Toss the potato mixture with the apple butter
4. Place in a shallow 9" by 9" baking dish. Pour cranberry juice over the top.
5. Bake for 20 minutes or until dish begins to set.
6. Add pecans and cook an additional 10 minutes.
   Enjoy.
   
   I have not made this yet, but plan to in the future.
   Hope it's not to late for the Thanksgiving Celebration.

Stuffed Acorn Squash

I just made this and it is really very tasty. When you get to the cooked squash and get a spoonful of that with the crunchy filling it really is good.

I so bad wanted to put cubed bread in this recipe instead of the rice, to make it more like a stuffing ( you can see were my taste buds are), but decided against it because of more carbs and sodium. BUT--it sure would have been good.

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Ingredients:

One Acorn Squash cut in half.

Put on a sprayed baking sheet. Bake at 350 degrees for 15 minutes with cut side down.

2 cups cooked Wild Rice-I used my home made broth in place of the water.

1/4 cup dried cranberries

1/2 cup walnuts

1 teaspoon Wylers sodium free Chicken Instant Bouillon.

2 stalks celery-cut into chunks

1 small onion-quartered

2-3 apples -remove core and cut in half

1/2 teaspoon curry powder

1/2 teaspoon Cinnamon

Ground Black Pepper to taste-I like lots

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Directions:

1. Cut squash in half remove seeds and fiber. Make sure to cut the stem end off both sides so the squash sits flat.
2. Put cut side down on a sprayed baking sheet.
3. Bake at 350 degrees for 15 minutes.
4. Cook rice according to package directions
5. In food processor put celery, onion and apples.
6. Twirl just until chopped-don't over chop.
7. Saute in sprayed pan, 3-5 minutes
8. Remove from heat, add cooked rice, cranberries, walnuts and all seasoning.
9. Stuff cavity of the squash, continue to bake 15-20 minutes.

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Comments from Verna's test kitchen:

I am going to try this sometime with cubed bread in place of the wild rice. It probably will need some added broth.

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You could cut the top off of a pumpkin and stuff it with this mixture. Put the top back on the pumpkin, while it is baking. I would probably increase the heat to 375 degrees.

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-Enjoy!!!!

Chocolate Mint Ice Cream

I promised the CHIP Class that when the 6 weeks of class were finished I would post my ice cream recipes back on my blog.

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Ingredients:

1 pint Silk French Vanilla Soy Creamer-you will find this in the refrigerated case by the soy milk.

1 cup Silk Very Vanilla Soy milk-divided

2 Tablespoons arrowroot powder-or tapioca powder-this is a thickener

1 teaspoon powdered Stevia

1/4 cup Carob Powder or cocoa powder-go easy

1 -1/2 Tablespoon Vanilla Extract-please not imitation

1/2 Tablespoon Peppermint Extract

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Directions:

1. In a small container mix well 1/4 cup soy milk and arrowroot powder.
2. In a medium kettle, put in soy creamer, 3/4 cup soy milk, Stevia, carob powder and chips.
3. Stir over low to medium heat until it comes to a boil.
4. Remove from heat immediately.
5. Cool mixture and put in covered container in refrigerator for 3 hours or overnight.
6. Freeze according to your ice cream maker's directions.

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Comments from Verna's Kitchen:

I have a Cuisinart Ice Cream Maker and all I do is plug it in, put in the frozen drum, add ice cream batter, turn it on, and it is finished in 20 minutes.

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The Vanilla Ice Cream Recipe is with the Pumpkin Ice Cream Pie Recipe.

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Oh and so very good.

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Enjoy!!!!

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Comments appreciated!!!

Any questions email me at verna.v@att.net.

CHIP Graduation

Heidi and I just finished another CHIP Class this evening. The last evening is graduation, which is hard to see the people leave as I know I won't see some of them again.

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It was wonderful to see so many that did such a wonderful job in turning their lives around; on top of that many lost large amounts of weight in just 6 weeks.

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Of course the last night we have a pot luck. Oh my gosh!!! we had so much healthy, scrumptious food.

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This was our largest class ever. The people in class were just awesome. I will miss them so very much. Hope they all come to the Alumni Meetings. The next one being Wednesday, December 1, Of course it will be our Christmas pot luck. Hope to see you all on Dec. 1 in the Ironwood Room at 6:30.

Thanks Heidi, for another great class. It is so nice to have the privilege to facilitate the class with you. Enjoy the time off with your girls.

Cooking Classes

It's Mike doing his thing!

My friend Jean!! Isn't she just too cool!

Intereted in learning more about cooking healthy!

Your's truly!
Mike and Penny Some of my kids that were a huge help.

Some of the guest's that came.

I did two cooking classes at my son's Mike and his wife Penny's home this last year.

Both cooking classes were extremely enjoyable!!!

Just found the pictures and wanted to share them with you. These pictures were taken down stairs around the bar. It was suppose to be a Patio-Party- but the rain kept us from doing that.

Everything was moved inside at the last minute.

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Thanks to Mike and Penny it was a huge success.

Pumpkin Corn Pudding

This was really good. I had made quite a few changes in the original recipe. I think it would be great if just before baking , add some grated cheese of choice with a crumb topping. I would add just a bit of Earth Balance on top of the crumbs to get it golden brown.

Ingredients:

1 cup chopped onion
3 cups corn, fresh or frozen
pinch of Stevia
pinch of salt
Lots of freshly ground black pepper-or to taste
1/2 teaspoon ground Thyme
2 Tablespoons of Whole Wheat Pastry Flour
2 eggs-I used Egg Replacer
1 1/4 cups plain soy milk
1/2 cup pumpkin-I used fresh pumpkin and pureed it, in the food processor.

Directions:

1. Saute the onions in sprayed pan for about 3-4 minutes.
2. Turn off the heat. Add corn, Stevia. salt and pepper, Thyme, and flour.
3. Whisk together egg replacer (that has been sitting for 5 min,) soy milk and pureed pumpkin.
4. Mix with corn mixture.
5. Pour into a sprayed 1 1/2 casserole dish.
6. As I mentioned on top, at this point I would add some grated cheese of choice and top with bread crumbs-maybe Panko and dot with some Earth Balance.
7. Bake at 325 degrees until center is set and golden brown around the edges.
   
   This was really good but was on the bland side. If you like more spicy as I do, I would add just a touch of Cayenne pepper to the mixture and maybe a touch more Thyme.
   
   Would be interested in your comments, and if you tried it. It is truly a comfort food.
   
   
   Enjoy!!
   
   Have a great day!!!

Lamp Shade Swags

These are some of the items I have been selling at my Craft Shows. They are a great gift for someone, when you don't know what too buy them. I have all different kinds. This is just a sampling. The cardinals are a huge seller. Nice gift for loved ones in the nursing home.

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Decided to share this as so many wanted to know what I sell at the craft shows. Also I have been doing Garden Ornaments which are on a previous blog, If interested email me at verna.v@att.net

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Have a super great day.

My Life

Last Thursday I went down to Pewaukee to attend the National Speakers Convention. Having spoken nationally, I find it exciting to learn from others who do the same thing.

The last couple of years I have had the privilege of traveling with Dr. Diehl around the country, sharing my story, on how CHIP turned my life around, It has been so humbling to see how people respond to what I share. There are so many hurting people out there, I thank God that hopefully I can be part of the healing process.

Anyway I got back really late on Thursday evening, got up at 4 in the morning to take off to a craft show by 4:45 in Wausaw with my daughter.

Arrived home late Friday evening. Saturday morning I was at Good Shepherd Church on East College Ave, as I shared a healthy life style with two different groups.

If you are looking for a speaker for your organization, work or church, I would be very interested. Please contact me at verna.v@att.net

Thanks a lot.

Lentil Soup

I was making Lentil Soup for 50 people in class. Put in waaaaay too many lentils.

Oops!

Looks more like a casserole. So I nicely added more tomatoes, water and a jar of salsa.

Hmmm!

Turned out better than the original recipe.

Who says we can't learn from our mistakes!!!

Sometimes our biggest mistakes--end up being our greatest accomplishments!!!


Have a wonderful mistake turning around day!!!

Law of the Garbage Truck

This is a story I found and I thought it was really cool, so I wanted to share with you.

"One day I hopped in a taxi and we took off to the airport. We were driving in the right lane when suddenly a black car jumped out of a parking space right in front of us. My taxi driver slammed on his brakes, skidded and missed the other car just by inches. The driver in the other car whipped his head around and started yelling at us. My taxi driver just smiled and waved at the guy. And I mean he was really friendly. So I asked, Why did you just do that? The guy almost ruined your car and sent us to the hospital!!

This is when my taxi driver taught me what I now call, The Law of the garbage Truck. He explained that many people are like garbage trucks. They run around full of garbage, full of frustration, full of anger and full of disappointment. As their garbage piles up, they need a place to dump it, and sometimes they dumped it on you. Don't take it personally. Just smile, wave, wish them well and move on. Don't take their garbage and spread it to other people at work, at home or on the streets.

The bottom line is that successful people so not let garbage trucks take over their day. Life is to short to wake up one morning with regrets, so----Love the people who treat you right. Pray for the ones who don't. Life is ten percent what you make it and ninty percent on how you take it. "

Have a Garbage Free Day!!!!!

I just love the above and wanted to share it.

from Jim Brunner Ministries

Pumpkin Ice Cream Pie

Crust:
10-12 Gingersnap Cookies-2" in diameter-broke in half
1 cup pecans
1/4 cup Brown Organic Sucanat Sugar-Or some other "healthy" sugar --Next time I am going to eliminate sugar entirely.
3 Tablespoons candied ginger-break into small pieces if large. ,

Directions:

• Put all ingredients in food processor, process until nice and crumbly.Transfer to a medium size bowl.
• Add 3 Tablespoons softened Earth Balance "Butter".
• Mix well with hands. Save 1/2 cup for top of pie.
• Press well, remainder of crumbs on bottom and sides of a lightly sprayed 9" pie plate.
• Bake crust and extra crumbs (place in a small oven -proof container) in a 425 degree oven, 8-10 minutes.
• Watch so the crust does not burn.
• Stir the crumbs in the small container several times so they break up. (For the top of the pie).
• Cool completely, before putting ice cream in. I made the crust several hours before.
  
  Vanilla Ice Cream
  
  1 cup vanilla soymilk-I like using Very Vanilla Silk Soymilk
  2 Tablespoon Arrowroot Starch/flour, This is a Bob's Red Mill Product. or 2 Tablespoons Tapioca Starch
  2 cups Soy Creamer-You will find this in the grocery store by the refrigerated soy milk.
  1 teaspoon Stevia Powder-please don't substitute
  1 1/2 Tablespoons Vanilla Extract-please not imitation
  
  Directions:
  
• In a small container combine 1/4 cup soymilk with the arrowroot powder.
• Mix very well.
• Set aside.
• In a medium kettle mix soy creamer, stevia and remaining 3/4 cup soy milk.
• Cook over medium low heat, stirring frequently.
• Once mixture starts coming to a boil, remove from heat immediately.
• Stir in arrowroot cream. This will cause the mixture to thicken noticeably.
• Add Vanilla Extract.
• Refrigerate 3 hours or more.
• I like making it the night before, and leave it covered in fridge overnight.
  
  Pumpkin Filling:
  1 cup fresh pumpkin-cooked
  1/4 cup Brown Organic Sucanat Sugar -go easy
  1 teaspoon ground cinnamon
  1/2 teaspoon ground ginger
  1/4 teaspoon ground nutmeg.
  
  1-Put all ingredients in a food processor.
  Mix well. Refrigerate covered until ready to use.
  
  To Assemble:
• Put ice cream batter in ice cream machine. Follow directions on your machine. Mine takes about 20 minutes to make ice cream. After ice cream starts to get thick (after about 15 minutes)
• Gradually add pumpkin mixture.
• Make sure it is mixed well.
• Spread in pie crust. Sprinkle crumbs over the top.
• Freeze, leave sit out 15 minutes before serving.
• Using a large knife, dipped in hot water will making slicing easier.
  
  Comments from Verna's Test Kitchen:
  
  I think the next time I make this I would put 1 teaspoon of ground ginger in my crust, rather than the candied ginger. The candied ginger just adds a lot more sugar.
  
  I will be making this for the CHIP pot luck on Thursday. Seeing the class is quite large, I will double the recipe and put in a 13" by 9" glass pan. I will probably also make for the CHIP Alumni Pot Luck on December 1.
  
  Any questions email me at verna.v@att.net
  
  Enjoy!! This would be a great recipe for Thanksgiving, or anytime as you can make it ahead.

Chocolate Mint Teeccino

This is a really nice substitute for coffee. This flavor as you can tell is Chocolate Mint.

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The ingredients are organic carob, organic barley, chicory, organic dates, almonds, natural choc. flavor, organic cocoa powder, organic peppermint leaves and peppermint oil. So you can see that it is a nice substitute for coffee.

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It comes in many different flavors such as Hazelnut, Amaretto, etc. I put 2 Tablespoons in my French Press and leave it steep for 4-5 minutes. A coffee pot would work just fine also.

You can purchase Teeccino at Festival Foods in the Natural Food Aisle, top shelf between the soy milks on the shelf and the refrigerated soy milks.

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Stoegers on Northland also has it as well as Red Radish on Commercial Street in Neenah.

Consider giving it a try. Tastes great on these cold damp nights.

I have a little Hazelnut Powdered Creamer in mine on the picture.

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Have a great evening.

Pumpkin Butter

WallMart by the Fox River Mall has pie pumpkins for 25 cents a lb. That comes to about 55-60 cents a pumpkin. This fall I bought several at a farmers market and paid 2-3.00 dollars a piece for them.



Stock up. Bake the pumpkins, seeds and pulp removed, in the oven, cut side down. at 375 until fork tender. After cooled, I freeze the pumpkin, 2 cups per freezer bag. Be sure to label contents and date.



Pumpkin Butter:



Being fresh pumpkin, I put everything in the food processor first to blend. Than transfer to a small kettle.



2 cups fresh cooked pumpkin
1/2-2/3 cup Brown Organic Sucanat Sugar
1 Tablespoon lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon ground allspice
1/4 teaspoon ground Cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

Cook for 15-20 minutes until pumpkin turns brown, stirring frequently.

Will keep in the refrigerator for two weeks.

Enjoy!!

Hope your doing wonderful!!!!!!

I just made a Pumpkin Ice Cream Pie. Would be great for Thanksgiving. Will post it probably tomorrow.

Who Are You?

Just a thought for today.

You are either making your life happen-or letting life happen to you!

You are either the Champion of your life-or a victim of your life!

When the way you think or feel about yourself is dependent on outside sources-you are not in charge of the direction of your life.

Remember--YOU ARE SPECIAL!!!!

Of over a billion people in this world, there is no one just like you. Be glad that you are you!!!!!

Pumpkin-Chocolate Bread Pudding

I made this last evening and shared with friends. I thought it was really good.

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Ingredients:

1 can coconut milk

15 oz. fresh pie pumpkin-cooked

1/2 cup brown sugar-organic

1/2 teaspoon salt

1 1/2 teaspoons Cinnamon

1 1/2 teaspoons nutmeg

1/2 teaspoon ginger

1/2 teaspoon cloves

10 cups cubed day old bread-make sure it is good bread

3/4 cup semisweet chocolate chips

3/4 cup chopped walnuts

2 Tablespoons Dark Brown Sugar-this will carmalize the top

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Directions:

1. Preheat oven to 350 degrees. Spray a 9 by 13 glass baking dish.
2. In a blender, process coconut milk, pumpkin, mixture over the bread cubes.
3. Add chocolate chips and nuts.
4. Mix until all bread is coated, and choc.chips and nuts mixed throughout.
5. Press mixture into the prepared glass pan.
6. Sprinkle with 2 Tablespoons brown sugar.
7. Bake for about 30 minutes or until golden brown, at 350 degrees.

Serve warm.

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Enjoy!!!

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This freezes really nice also. Cut into serving size pieces, froze on cookie sheet and then put in freezer bag that I marked and dated.

Flower Lady

Look for me at future craft shows.

I have some really cool stuff.

Thanks

Butternut Squash Soup with Gremolata

I found this recipe in Nov. Better Homes and Garden Magazine and it is really good.

Ingredients:

2 lbs. Butternut squash, peeled seeded, cut into 1" pieces.

2 cups Vegetable Broth-I used my home made broth and added 2 Teaspoons Wylers sodium

free Chicken Bullion

1 14 oz. can unsweetened coconut milk

1/4 cup finely chopped onion

1 Tablespoon packed brown sugar-- I used an organic sugar

1 Tablespoon fish sauce-I used 1 Tablespoon Bragg's Liquid Amino's

1/2-1 teaspoon Asian sauce or Siracha Sauce-I used Siracha sauce

2 Tablespoon Lime Juice.

1 recipe for Thai Gremolata

Mix together:

1/2 cup fresh chopped basil

1/2 cup chopped salt free peanuts-I roasted them

1 Tablespoon finelly shredded Lime Zest

Directions:

1. In slow cooker, mix together squash, broth, chicken bullion, onion, Bragg's Liquid Aminoe's.
2. Cook on low 4-5 hours or on high 2-2 1/2 hours.
3. Add Coconut Milk, Lime Juice, Siracha sauce. Mix with an Immersion Blender.
4. Serve warm with Gremolata on top.
   

Soup is always better the second day.

Enjoy!!!

Garden Ornaments

If you need an unusual gift for Christmas, Birthdays or whatever. Please email me at verna.v@att.net.

I have many different colors and sizes ranging in price from $20.00-$35.00. If interested you can stop by and see them, just let me know.

Enjoy your day!!

Clowning Around

This is my 3 year old Grandson, Vincent. He wasn't real sure that he liked his Nana looking like a clown. But Nana sure has lots of fun doing this.

His little sister Charlotte who is not a year old yet, came to me immediately. She plays strange with people, but had no problem with a silly clown.