Sweet Potato Asparagus Soup

Ingredients:

3 sweet potatoes, diced

appx. 15 asparagus spears, chopped

4 cups milk

1/2 onion, chopped

1 tsp minced garlic

2 tbsp olive oil or butter

2 tsp salt

1 tsp cinnamon

Directions:

Boil sweet potatoes in appx. 6 cups of water until soft.

Meanwhile, saute asparagus, onions, and garlic
in pan with olive oil until tender.

Blend sweet potatoes, water from pot, asparagus, and onion 

in a blender or food processor.

Pour into a large pot and cook on low for appx. 30 mins.

Add milk, salt, and cinnamon and cook on low for an hour, stirring occasionally. 

Enjoy!

Wonderful cold weather soup for a winter day!

Chocolate Chip Oat Scones

Ingredients:

1 cup of whole wheat flour

1 cup butter

1 egg

1/2 cup sugar

1/2 cup oats

1/4 cup chocolate chips

1 tsp. baking powder

1/2 cup milk

1/2 tsp. vanilla extract

1/4 tsp. salt

Directions:

Preheat oven to 375.

Mix softened butter and sugar.

Add milk, egg, and vanilla extract, and mix.

Mix remaining dry ingredients and add to wet ingredients.

Refrigerate dough for 2 hours.

Roll out dough onto lightly floured surface.

Dip cutters into flour before each use.

Place on ungreased cookie sheet.

Bake 15 mins or until lightly browned.

Place on cooling rack.

Enjoy!

This is a wonderful snack to serve in the Fall when your friends come over for coffee!