Per request... Fall favorites (recipes, that is)

           Like I said in my previous post, I have been busy in the kitchen these past few days cookin' up some yummy fall recipes! Most of them I can't take credit for, but I'm totally taking credit for the butternut squash soup ;)

Butternut Squash soup

Ingredients:

1 medium butternut squash prepared

2 tbsp butter

8 tbsp light sour cream (or half of the small container)

fresh basil leaves to taste

2 tsp minced garlic or to taste

2 tsp ground ginger

1 small onion

salt and pepper to taste

1. Prepare the butternut squash, peel, and cut it into about 8 pieces.

2. melt butter in a pot, and sautee onions in the pot.

3. Place the squash in the pot.

4. When squash starts to soften add 4 cups of water and bring it to a boil. Allow it to simmer for about 10 minutes.

5. Add sour cream, basil leaves, garlic,and ginger, then allow it to simmer for about 20 minutes or until squash easily breaks apart.

6. Blend the ingredients in a blender or food processor and add salt and pepper to taste.

Simple as that and delicious!

Caramel-Apple Muffins (weight watchers recipe)
Ingredients:
2 large apples (i used granny smith)
1 tsp lemon juice
1 large egg
3/4 cup sugar
1/2 cup reduced fat sour cream
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
6 pieces caramel candies (I used Kraft caramel candies)
2 tsp vanilla extract
 
1.Preheat oven to 350ºF. Prepare a 12-hole muffin tin with paper cupcake liners. 
2.Cut each apple into 8 slices and cut each slice in half; place in a bowl and toss with lemon juice.  
3.Using an electric mixer, in a large bowl, beat egg and sugar until fluffy and sugar is completely dissolved. Add sour cream and blend thoroughly. Add flour, baking powder, baking soda, salt, cinnamon and nutmeg; combine well but do not over beat.  Fold in apples.   
4.Fill each muffin liner about two-thirds full with batter.* Bake until a toothpick inserted in center of a muffin comes out clean and the top turns lightly golden, about 29 to 33 minutes. Flip muffins out of pan onto a wire rack to cool. (I only needed to bake mine for 15 minutes!! so keep an eye on them)
5.Meanwhile, to prepare icing, in a small saucepan, combine caramel and vanilla extract; place over low heat and stir to melt and combine. While icing is warm, drizzle over tops of cooled muffins. Yields 1 muffin per serving.

Chocolate Marshmallow bark 
Ingredients:
8 oz bittersweet chocolate 
2 tsp regular butter
3 cups mini marshmallows


1. line a 8x8 or 9x9 inch pan with aluminum foil.
2.  melt chocolate and butter in a bowl. (I did it in the microwave just be careful not to burn the chocolate!)
3. mix the marshmallows into the melted chocolate.
4. Scrape the mix into the pan and spread into an even layer.
5. Refrigerate about an hour or until the chocolate hardens.
6. Cut into about 12 pieces and serve.