Pumpkin Bread

Ingredients:

1 1/2 cups all-purpose flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1 heaping T ground cinnamon
1 stick unsalted butter
1/2 cup firmly packed dark brown sugar
1 cup granulated sugar
3 eggs
1 cup pumpkin puree

Directions

Preheat to 350°F and grease a loaf pan.

Cream butter and sugars. Add eggs and pumpkin and mix 2-3 minutes.
Add in dry ingredients and mix until smooth.

Pour the batter into the prepared pan and bake at 350 until a toothpick inserted into the center
comes out clean, about 55 minutes.

Transfer the pan to a wire rack and let cool for 15 minutes.

Makes 1 loaf, 16 slices, 200 calories per slice.

Split Pea Soup

Ingredients

10 cups of water
1 cup dried split peas
1 T. dijon mustard
1 medium potato, cubed
1 c. baby carrots (whole or diced)
3 ribs celery, sliced
2 cloves garlic, crushed
salt and pepper to taste

Directions
Mix peas, water, and mustard. Boil for 30 minutes. Add in the rest of the ingredients and cook over medium heat until the desired thickness is reached (about 30-45 minutes). I usually make this very thick, and you may want to use more water for a thinner soup.