Yummy Asparagus Soup

Yummy Asparagus Soup

4 large onions, chopped

1 stick unsalted butter

2 qt. chicken broth

1 Tbsp. thyme

Freshly grounds black pepper

1/2 C. heavy cream

2 o=lb. fresh asparagus, cut into small pieces

Simmer onions in butter until soft, stirring often. Puree in blender or food processor. Add to chicken broth in large pan and bring to a boil. Stir in remaining ingredients and simmer 30 minutes.

Soup it up!

Liz Coffey

Pumpkin Dessert

Pumpkin Dessert

1 29 oz. can pumpkin

4 beaten eggs

1 1/2 C brown sugar

2 tsp. salt

2 tsp. nutmeg

2 tsp. cinnamon

1/2 tsp. allspice

1/2 tsp. ginger

1/2 tsp. cloves

2 13 oz. canned mild

2 Tbsp. melted butter

Mix and pour into greased 9x13 inch pan. Bake for 30 minutes at 350.

1/2 C. butter (do not melt)

1 Pkg. yellow cake mix

Sprinkle on top of pie filling; Sprinkle nuts over topping. Bake 30 minutes longer at 350. Knife come out clean from center when done.

Happy Baking!

Liz Coffey

Pumpkin Cookies

Now that it’s the season of all things “pumpkin” I thought I’d share with you a family favorite. It’s one of those things that if you start eating it you can’t stop. SO…consider yourself warned!

Pumpkin Cookies

Cream together:

2 C Sugar

2 C Crisco

Add:

16 0z. can pumpkin

2 eggs

2 tsp. vanilla

4 c flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. allspice

1 c chopped nuts optional

Drop on greased cookie sheet ad bake at 350 for approximately 10-12 minutes or until done. Cookies are sort of crispy on the outside and soft on the inside. Taste good when frosted with cream cheese frosting. Cool cookies before frosting them

Cream Cheese Frosting

1 ~ 8 oz. pkg cream cheese

2/3 cup margarine softened

1 tsp. vanilla

2 C sifted powder sugar

Enjoy!

Liz Coffey