The soup was a household hit! There were no left-overs.

Broccoli and Cheese Soup

1 lb fresh broccoli

Fresh grated cheddar

3 medium-large sized potatoes

2 white onions

1-2 garlic cloves

2 packages of vegetable stock (made according to package directions)

3 cups water ( and 2/3 cup water for each package of vegetable stock)

Olive oil

Salt

Pepper

Parsley (dried flakes)

1 tsp white sugar

Prepare all vegetables (peal and chop). Place the oil in a large pot and add the oil. On medium heat fry the onion and garlic in the pot until lightly brown. Now add the potatoes. Stir well. Add the prepared vegetable stock and all the water. Also add the tsp sugar and the salt, pepper, and parsley. Stir well. Let the mixture cook for about 10 minutes stirring occasionally. Now add the broccoli and add a little more salt and pepper. Cook for about 6-7 minutes. Now pour or spoon the mixture into a blender or food processor and whiz for a few seconds. Then pour your soup back into it’s pot. Now add your grated cheddar cheese. Heat on low for a few minutes and serve.

I served the soup with some garlic tortilla chips that I made.

The original recipe I used (and greatly morphed) came from this website: http://recipegal.com/pumpkincheesecake/Bon-Appetit-Pumpkin-Cheesecake.htm

The cheesecake turned out divine. The flavor is exquisite. Not too sweet, but sweet enough, and nice and smooth. The crust is also very flavorful. The only recommendation I would make would be to add more margarine to the crust (maybe double) because the crust was a bit crumbly. Other then that, this is a must try cheese cake recipe.

Here is my morphed version.

Pumpkin Cheesecake

Crust

1 ½ cups graham crumbs

1 ½ cups ground pecan

¼ cup of brown sugar (not packed)

¼ cup olive oil margarine (melted)

Filling

13 oz light cream cheese

1 ¼ cup no fat cottage cheese

1 cup brown sugar

1 ½ cups pumpkin pieces

1 tsp ground cinnamon

1 tsp ground allspice

¼ tsp nutmeg

4 large eggs

2 tsp vanilla extract

1 cup sour cream

For the crust:

Preheat oven to 350 degrees F. Place the graham crumbs, ground pecan, and brown sugar in a bowl. Mix well. Add the melted margarine. Press into baking pan. Bake for 5 minutes. Set aside. (makes one crust). Two crust recommended for this recipe.

For the filling:

In a blender place the pumpkin, brown sugar, eggs, and vanilla extract. Blend until smooth. In a large bowl add the cream cheese, cottage cheese, sour cream, cinnamon, allspice, nutmeg. Beat with an electric mixture until combined. Now add the pumpkin mixture to the cheese mixture and blend until smooth. Pour over crust. Bake in your preheated oven at 350 degrees F for about 45 minutes to an hour (depending on your pan(s) and oven). Cool. Refrigerate overnight. Serve.

Herb Dip

½ cup no fat sour cream

1/3 cup plain no fat yogurt

1 tbsp light mayonnaise

½ cup fresh grated parmesan cheese

Fresh minced chives (about 1-2 tbsp)

1 green onion minced

¼ tsp salt

¼ tsp garlic powder

1 tbsp dried parsley flakes

Desired amount of pepper

Combine all the ingredients in a bowl and mix well. Serve immediately or at a later time with your favorite vegetables or breads.

Below is an image of the dip.

Pear Walnut Muffins

1 ¾ cup all purpose white flour

1 cup whole wheat flour

2 tsp baking powder

2 tsp cinnamon

¼ tsp nutmeg

A few shakes of salt

½ cup walnut chopped

1/3 cup plain yogurt

2 large eggs

1 ½-2 cups pealed chopped up pear

¾ cup skim milk

1 tsp lemon juice

1 tsp rum

Combine all dry ingredients in a bowl and mix well. Add the walnuts and mix well. In a blender blend together all the moist ingredients (including the pears). Add the blended mixture to the dry mixture, and mix well. Spoon batter into prepared muffin tins. Bake at 350 degrees F until slightly golden (or a tooth pick comes out clean).

Enjoy

I have been eating salad galore, and got quite tired of it (always eating the same kind of lettuce). I decided to try something different. Here is what I had for lunch.

Green Salad

Romaine Lettuce

Spinach

Low fat grated cheddar cheese

Salsa Ranch Dressing (the zestyness is a nice change).

Sun dried tomato turkey breast (from the deli)

Mix it together in a bowl and enjoy.

Below is an image of the salad.

Pear Pie

2 cups all purpose flour

2 tbsp sugar

¼-½ tsp baking powder

¼ tsp salt

6 tbsp cold olive oil margarine

½ cup skim milk

2 tsp white vinegar

2 cups peeled sliced pears

1/3 cup sultana raisons

½ cup brown sugar

¼-½ cup all purpose flour

¼ tsp nutmeg

2 tsp cinnamon

¼ tsp ground cloves

2 tbsp dark rum

In a bowl combine the flour, sugar, baking powder, and salt. Cut in the margarine. Add the milk and vinegar. Mix/knead dough until a soft ball forms. Divide ball into two pieces. Roll one half out for the bottom crust. Place in pie pan/plate. Roll out the other half. Save for the top of the pie.

Combine all filling ingredients in to order listed in a bowl. Mix well. Then add on top of bottom of pie crust (in pie pan.

Place the top half of the crust on top of the filling/ Bake in a preheated oven at 350F for about 40 minutes or until slightly golden.

Enjoy

The result, below is an image of the pie. It was super yummy. I had it warm out of the oven. It is not too sweet. The proportion of crust to filling is perfect. The crust is soft, and tender, and a little bit flakey. I don’t think you could find a better combination for pear pie!

Oatmeal Chocolate Chip Cookies

2 cups all purpose flour

1/8 tsp salt

1 tsp baking soda

¾ cup margarine

1 ½ cups brown sugar

3 eggs

¾ cup unsweetened shredded coconut

½ cup semi-sweet chocolate chips

2 cups uncooked rolled oats

2 tsp vanilla extract

1 tsp Kahlua liquor

Preheat oven to 350 degrees. In a bowl combine flour, salt and baking soda. Blend. Add the margarine and brown sugar (cream this mixture). Add vanilla, eggs, Kahlua, and beat well. Add rolled oats, and mix well (you may need to knead the dough). Once the dough is well formed knead the coconut and chocolate chips into the dough. Drop the cookie dough onto cookie sheets and bake until slightly golden in color (about 12 minutes). Makes about 36 medium sized cookies.

The cookies turned out well and were a household hit.

Below is an image of one of the cookies.

Here is the recipe I created.

Coconut Yogurt Scones

2 cups all purpose flour

4 tsp baking powder

2 tbsp white sugar

¼ cup margarine

½ cup of yogurt (I used cherry)

½ cup unsweetened shredded coconut

2 medium-large eggs

½ cup sultana raisins

Milk (enough to make a slightly sticky dough)

2 tbsp Kahlua

Preheat oven to 350 degrees Celsius. In a large bowl combine the flour, sugar, baking powder, and coconut. Cut in the margarine (or use a pastry blender). Add the yogurt and eggs, and Kahlua. Mix well. Add enough milk to make a moderately sticky dough. Mix well. Add the raisins. Bake until lightly golden (or a tooth pick comes out clean). Enjoy.

Below is an image of the scones.

Cappuccino Coconut Muffins

2 cups all purpose flour

½ cup sugar

2 ½ tsp baking powder

3 tsp instant coffee powder

A few shakes of salt

1 tsp cinnamon

¼ tsp nutmeg

1 cup milk

1 tsp Kahlua

½ cup margarine melted

1 egg beaten

1 tsp vanilla extract

½ cup semi sweet chocolate chips

½ cup unsweetened shredded coconut

Preheat over to 350 degrees. Combine all the dry ingredients in a large bowl. Mix well. Add all the wet ingredients. Mix well. Fold in the chocolate chips. Place in 12 medium sized muffin tins. Bake for about 15 minutes (or until a tooth pick comes out clean).

Enjoy.

Below is an image of the muffins.

Mixed Berry Muffins

2 cups all purpose flour

4 tsp baking powder

A few shakes of salt

¼ cup granulated sugar

1 large egg

1 ½ cups milk

¼ cup margarine melted

¾- 1 cup mixed berries

(raspberry, blackberry, blueberry, strawberry)

Combine dry ingredient in a large bowl. Mix well. Add wet ingredients. Mix well. Bake at 350 degrees until lightly golden (toothpick comes out clean). Enjoy.

The muffins turned out very well. The mixed berries gave the muffins a lovely melody of flavors in each bite. I would definitely make this recipe again.

Below are a few images of the muffins.