caramel apples

A yummy way to welcome Fall!

The other day, I was in a lovely little market where they were selling caramel apples... for $13.50 a piece! Now, I love apples, and I love caramel, but I'm not about to pay that much for something I can make at home for one tenth of the price. So I didn't. I went home and made my own.

I made four scrumptious flavors: caramel, peanut butter caramel, chocolate peanut butter caramel and caramel gingersnap. Although it was a messy endeavor, it cost less to make ten of my own than to buy one from that market! I've given them as gifts, shared with coworkers and eaten quite a few myself. (Now my pants feel a little snug... so maybe it's time for a crisp walk in the Autumn leaves!)

Next up on my Fall festivities... pumpkin carving!

creamy butternut squash soup

Creamy & Delish!

Ingredients

1/2 cup chopped onion

6 Tbsp butter

6 cups (1 large) butternut squash

3 cups chicken or vegetable broth

1 (8 oz) pkg light cream cheese

1/4 tsp cumin

1/4 tsp ground black pepper

1/4 tsp coriander

Directions

• Preheat oven to 350 degrees and cover a cookie sheet with lightly greased aluminum foil.
• Slice squash in half lengthwise and remove seeds. Place squash sliced-side down and bake for 30 minutes in preheated oven.
• Allow squash to cool completely, then peel off skin and chop into cubes.
• Saute butter and onion in large sauce pan until onion is tender and transparent.
• Add squash, broth, cumin, pepper and coriander. Bring to a brief boil, stirring occasionally.
• In a food processor or blender, puree squash mixture and cream cheese in batches until smooth.

- - -

I'm not a huge fan of sweet butternut squash soup, so I love this creamy take on one of my Fall favorites. If you're looking for a good starter to a nice meal, or a comforting lunch on a chilly day, this soup is sure to please!