Double Identity Vegetable Crockery pot Soup

Okay, okay it is hard to believe that fall is upon us and soon it will be winter. It is time to warm up your insides so that your outsides are toasty warm. So enjoy the great soup that can be spicy depending on how much soul season you add.

Prep 20 min

Cook 4 hours low or 2 hours high

Serves 6 or more

Ingredients

3 cans of vegetable, chicken, or beef broth

2 tablespoons Italian Seasoning

1-tablespoon rosemary (dried)

1 tablespoon soul seasoning (adjust to taste)-

2 1/2 tablespoons minced garlic

Pepper and salt (adjust to taste)

2 zucchini (chopped)

3 carrots (chopped)

2 yellow squash

1 small head of cabbage (chopped)

1-cup mushrooms (sliced)

1 1/2 cups cauliflower (chopped)

1 1/2 cups broccoli (chopped)

1 (8ounce can tomato sauce)

1 med onion (chopped) you add if you want

Directions

1. Clean and chop up all the vegetables.

2. Pour all the ingredients into the slow cooker and mix all ingredients well.

3. Cook on low for 4 hours, or on high 2 hours in slow cooker. Time may vary depending on slow cooker.

Tip: You can freeze soup for up to one month.

Optional: You can add 2 chicken breasts or 2 pounds beef cut up. Add 1 hour cook time if using meat.

Pumpkin Pie Muffins

Just in time for all the fall celebrations, I bring you a sweet for all those sweet tooth’s out there. Making these muffins a part of your celebrations is sure to bring a big smile to all those big and little kids in your life.

Prep 20 min
Cook 25 min
Serves 20

Ingredients:
2 cups dehydrated cranberries
2 1/2 cups flour all-purpose
1/2 cups milk
1 3/4 cups pumpkin (canned)
2 large eggs
2 egg whites
1/2 cups sugar
1/2 cup brown sugar (firmly packed)
7 Tablespoons butter, unsalted (room temperature)
2 teaspoons vanilla extract
2 teaspoons cinnamon
11/2 teaspoons ginger
3/4 teaspoon cloves (ground)
1-teaspoon baking soda
1-teaspoon baking powder
3/4 teaspoon salt
Pinch Black pepper

Directions

1. Preheat oven 350 degrees
2. Line muffin pan with 20 paper cups or spray with cooking spray.
3. Mix baking soda, salt, baking powder, black pepper, cinnamon, ginger, cloves, vanilla, butter, and sugar in a large mixing bowl. Using a mixer on medium speed to mix well.
4. Mix in eggs, and egg whites then pumpkin; mix well after each ingredient
5. Add flour and milk mixing well, stir in cranberries last.
6. Pour 1/4 cup into each muffin cup .Bake for 30 min or until toothpick comes out clean. Let cool 5 min

Tip: Use a 1/4 measuring cup to fill each muffin cup.

Optional: Add your favorite frosting.