French Lentil Soup

An easy, delicious vegetarian soup that is full of nutritious vegetables,hearty lentils, and
spiced with salt and pepper:)
complements to the recipe on the  back of the lentil  bag- lol!
2 tbsp butter or olive oil
1 small onion, chopped
1 small stalk celery, chopped
1 small yellow or green zucchini, chooped
4 fresh plum tomatoes, chopped
1 cup dried French Green Lentils, rinsed
4 cups vegetable broth
2 springs fresh thyme
1 bay leaf
kosher salt and freshly ground black pepper
melt the butter or olive oil in a heavy saucepan or Dutch oven. Add the onion, celery and carrot and cook over medium heat for 5 minutes, stirring frequently. Add the zucchini and tomato and cook for 5 more minutes. Add the lentils, vegetable broth, thyme, and bay leaf, season well with salt and pepper, and cook at a slow boil for 20- 25 minutes or until the lentils are tender. Adjust seasoning to taste( I like a lot of pepper on mine, so I usually toss some more on after it's cooked)
this is a great soup- it lasts for a week or more and is so filling and good for you:)
Enjoy!

Creamy Pumpkin Cheesecake- From Pinterest

So, I've always loved cheesecake ever since I had my first slice of strawberry at the Cheesecake Factory in January 2012, on a date with my grandma and Mom. Needless to say, the cheesecake factory is now my #1 favorite restaurant, in addition to the fact that they have really good food besides cheesecake. I found this recipe on pinterest, after wanting to try out a pumpkin one for a really long time- and being disappointed by the fact that it is only available from October through the holidays.:0 but the creamy, delis' smooth texture of this sweet piece of heaven can be concocted any time of year.
It's also really easy and fast- if you're willing to wait overnight for the cheesecake to cool in the fridge:)
I've already eaten almost 5 pieces of it- I know, I know, I will be saving the rest for the company coming. Another reason why I only bake once a month:) :0


Here's the recipe:
Crust: 1 1/2 c. graham cracker crumbs 1/4 c. granulated sugar 1 tsp. ground cinnamon 1/3 c. butter, melted Cheesecake: 3 (8 oz.) packages cream cheese 1 c. granulated sugar 1/4 c. light brown sugar 2 eggs 1 (15 oz.) can 100% pure pumpkin 2/3 c. evaporated milk 2 T. cornstarch 1 1/4 tsp. ground cinnamon 1/2 tsp. ground nutmeg Topping: 1 (16 oz.) container sour cream 1/3 c. granulated sugar 1 tsp. vanilla extract Directions Prepare the Crust: 1.  Combine graham cracker crumbs, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and melted butter.  Press into the bottom of a 9" springform pan lined with parchment paper. 2.  Bake for 6-8 minutes.  Do not let it brown. Prepare the Cheesecake: 3.  Make sure your cream cheese and eggs are at room temperature (this is important!).  Beat cream cheese, 1 cup granulated sugar, and brown sugar together until fluffy.  Beat in eggs, pumpkin, and evaporated milk.  Add cornstarch, 1 1/4 teaspoons ground cinnamon, and nutmeg.  Beat well. 4.  Pour into prepared crust.  Bake at 350 degrees for 55-60 minutes.  The edge should be set and the middle still moves slightly. Prepare the Topping: 5.  Combine sour cream, 1/3 cup granulated sugar, and vanilla.  Spread over cheesecake.  Bake for 5 minutes more.  Refrigerate cheesecake over night. 
Read more at http://www.thekitchenismyplayground.com/2011/11/creamy-pumpkin-cheesecake.html#yJZMlGmZqOllfKVb.99