Finally Fall...

There is a crisp coolness these days here in Wisconsin.  The days are sunny and warm showing off the deep blue skies and the gorgeous colors of the leaves and the evenings are cool and crisp allowing me to once again appreciate football, fall golf and brisk walks!  It is the time of year I love the most.  Shorts and tanks are replaced with leggings, boots and sweaters!  Ahhhhh...

It is also the time of year when my little knitting shop begins buzzing with orders for scarves and hats!  I become busy, busy, busy and am reminded of exactly why I knit during the heat of the summer. 

This year has been no different.  Past customers emerge looking for new designs and new colors of old designs AND new customers stop in happy to discover my little shop in the big Etsy world.  It makes me realize how very happy I am that it is... Finally Fall! 

Sunday Sampler ~ Spicy Crab and Corn Chowder

One of my favorite things about fall (besides the gorgeous color display, the chance to put on my favorite comfy sweatshirt and giving my neck a nice warm hug with one of my hand knit scarves) is that it is the perfect time of year to make homemade soup.  Soup just tastes so much better when there is a chill in the air. This unique take on thick chowder will not disappoint as it is absolutely delicious. It is a perfect meal after a day of raking leaves or following a Sunday afternoon of football and/or napping.  And, it makes a nice big batch meaning lunches this week are going to be awesome! 

Spicy Crab and Corn Chowder

• 6 Tablespoons Butter
• 1 Cup Onion, Finely Diced
• 1 Cup Celery, Finely Diced
• 1 Cup Red Bell Pepper, Finely Diced
• Salt and Pepper
• 2 Cloves Garlic, Minced
• 4 Tablespoons Flour
• 2 Cups Chicken Stock
• 3 Cups Skim Milk
• 2 Cups Frozen Southern Style Cubed Hash Browns
• 1 Cup Frozen Corn
• 1 Cup Fat Free Half&Half
• 3 Cups Shredded Pepper Jack Cheese
• 2 Cups Imitation Crabmeat, Chopped

In a soup pan melt butter.  Add onion and celery and cook on medium heat about 3-4 minutes or until tender.  Add the chopped red pepper and continue cooking another 3-4 minutes.  Season as desired with salt and pepper.  Add garlic and cook about 1 minute, stirring constantly.  Stir in flour stirring constantly to evenly coat your vegetables.  Add chicken stock and 3 cups skim milk.  Bring to a boil, whisking often.  When it starts to boil and begins to thicken, turn heat to medium and stir in potatoes. Add the 3 cups of cheese slowly whisking until cheese is melted.  Stir in crabmeat, corn and one cup fat free half&half.  Stir until heated through.  Serve with crusty french bread.  Enjoy!



Hand Knit Stripes Have Arrived...

Pumpkins, raking leaves, Friday night football, steaming homemade soup, hot cocoa with mini marshmallows floating on top... Fall, my favorite season, is here!

There is such comfort in putting on a sweatshirt and your favorite blue jeans and taking a walk soaking up the bright blue sky with warm sunshine illuminating down on a gorgeous palette of changing color.  The colors seem so much more vibrant this time of year! 

These fall colors (some of my favorite) and the cool evenings entice me to sit down with my favorite knitting needles, soft colorful yarns by my side, and knit scarves.  This year I've added a gorgeous line up of vertical stripes using favorite color combinations.  Colors that remind me of something or just make me smile. And, like a bowl of my favorite homemade soup comforts me and warms up my belly on a cool evening - wrapping up in a favorite comfy scarf warms up my soul! 

Perfect as a gift for you, a treasured friend or a special loved one!

Blueberry Bran Muffins

In less than 3 weeks my youngest will be heading off to college and I will officially become an “empty nester”. When that day comes (and after I clean the pantry and fridge) I have promised myself to: lose weight ~ get active ~ eat healthier!

In my attempt to prepare for this I discovered this recipe and it is delicious!

Blueberry Bran Muffins

1 ½ cups wheat bran
1 cup nonfat milk
½ cup unsweetened applesauce
1 egg
2/3 cup brown sugar
½ tsp. vanilla
½ cup flour
½ cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 cup blueberries

Preheat oven to 375. Grease 12 muffin cups. Mix wheat bran & milk in small bowl and allow to stand while mixing other ingredients. In a large bowl mix all other ingredients EXCEPT the blueberries. Stir in wheat bran & milk. Fold in blueberries. Bake 15-20 minutes or until done in the center. ENJOY!