Squash Soup!


Squash Soup is perfect for a cold fall day! If you have never tried you need to. You’ll be amazed how tasty and soothing it, especially after a long day. You won’t regret trying it!



tablespoons butter or margarine
medium onion, chopped (1/2 cup)
butternut squash (2 lb), peeled, cubed
cups water
teaspoon dried marjoram leaves
teaspoon ground black pepper
teaspoon ground red pepper (cayenne)
chicken bouillon cubes
package (8 oz) cream cheese, cubed


  • 1 In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.
  • 2 In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.
  • 3 Cover; cook on Low heat setting 6 to 8 hours.
  • 4 In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth.

Fall Dinner!

images-1   Fall is for warm, relaxing, yummy meat and potatoes.  Super simple and easy. Try it out!



  • 4 -5lbs beef roast (cut of your choice)
  • 1(1 1/4 ounce) envelope onion soup mix
  • 1 12teaspoons garlic powder
  • 1teaspoon Accent seasoning(optional)
  • 1teaspoon salt, to taste
  • 1teaspoon ground black pepper, to taste
  • 8ounces washed peeled baby carrots
  • 5medium russet potatoes
  • 1medium yellow onion
  • 1 12-2cups hot water
  • 1beef bouillon cube


    1. combine onion soup mix, garlic powder
    2. Stab beef with a fork over all surfaces of the meat. Rub dry spice mixture over meat.
    3. Slice the onion and put on the bottom of the crock pot.
    4. Place beef on top of the onions
    5. Cut potatoes into large chunks and put into slow cooker. salt and pepper to suit your taste.
    6. Dissolve a beef bouillon cube in 1 1/2 to 2 cups hot water and pour over the vegetables, surrounding the meat.
    7. Cook on medium high heat in slow cooker for first two hours, then reduce heat to low-medium for an additional three hours. 5 hours cooking time usually does the trick for me, but 6 hours is fine too!
    8. **Key: If it ain’t fallin’ apart, it’s not ready yet! You should not even be able to slice this — the servings are literally pulled apart with a fork straight to the plate.**.