Butternut & Pear Soup recipe

Serves 8 to 10

4 T (1/2 stick) unsalted butter

2 Large onions, diced

1 Medium butternut squash, peeled, seeded and cut into 1-inch pieces

4 Medium fragrant Bosc, Anjou or Comice pears, peeled; 3 chopped into 1-inch pieces, and one diced finely for garnish

1 Qt. Reduced-sodium chicken or vegetable stock

2 Rosemary sprigs

½ Cup heavy cream


Freshly ground black pepper


Heat butter in a large pot over medium heat until melted and bubbling.  Add onions and cook until softened and starting to turn translucent.  Add squash and pears and cook 5 minutes.  Add stock.  Ingredients should be submerged in liquid.  If not, add just enough water to do so.  Add rosemary; bring to a simmer and cook until squash and pears are very tender, about 45 minutes.  Remove rosemary sprigs.  Puree right in the pot with an immersion blender until smooth, or in batches in a blender or food processor.  Season with salt, pepper and sugar to taste.  Place a heap of diced pear in the middle of each serving bowl, then surround with soup.

Mulligatawny Soup recipe

(Food Network Recipe Modified by Maggie Botelho)

Yields 4 – 6 servings

1 Cup diced onion (I used Vidalia, but storage would be fine)

6 Carrots, diced

4 Celery stalks

½ Cup butter

3 Tablespoons flour

2 Teaspoons curry (I halved this, as the prescribed 4 teaspoons was very spicy)

8 Cups chicken stock

2 Granny Smith apples, peeled, cored & diced

1 Cup cooked white rice

1 Cup cooked diced chicken

1 Teaspoon salt

¼ teaspoon dried thyme

½ teaspoon ground black pepper

1 cup cream – hot


In a large stockpot, over medium heat, add the onions, carrots, celery stalks & butter.  Cook until tender.  Stir in flour & curry and cook for 3 minutes.  Add the remaining ingredients, except the cream.  Let simmer for 15 minutes & add the cream.

Can’t Decide Apple Pie recipe

cake-236793_1920Filling 1

In a roomy skillet:

½ C brown sugar, firmly packed

1 T corn starch

½ t cinnamon

¼ t salt

1 t vanilla extract

1/3 C water

2 T butter

Bring to a boil, until thickened, then put 3 C of sliced McIntosh apples (sliced about 1/8 inch thick) – about 3 apples.  Cook over medium heat for 4-5 minutes.  Pour into the pie crust, and set aside.


Filling 2

In a mixing bowl, whisk together ¾ C pumpkin, ¾ C evaporated milk, 1/3 C sugar, 1 egg beaten, ½ t cinnamon, ¼ salt

Blend, and pour over the apple mixture.  Bake at 375 for 50 minutes, or until the knife comes in clean.


Pumpkin Pie Crunch recipe

1 (18 oz) package yellow cake mix

1 (16 oz) can solid pack pumpkin

1 (12 oz) can evaporated milk

 3 eggs

1 ¼ cups sugar

4 teaspoons pumpkin pie spice

½ teaspoon salt

1 cup pecans, chopped

1 cup butter or margarine, melted

Preheat oven to 350 degrees. Grease bottom of 13x9x2 inch pan.  Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.  Pour into pan.  Sprinkle dry cake mix evenly over pumpkin mixture.  Top with pecans.  Drizzle with melted butter.  Bake at 350 F for 50 to 55 minutes or until golden.  Cool completely.  Serve with whipped topping.

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