Oatmeal Sandwich Cookies

1 cup shortening

3 cups brown sugar

4 eggs

2 tsp cinnamon

1 tsp nutmeg

1 tsp soda

3 cups flour

3 cups oatmeal

Cream shortening, sugar and eggs. Add remaining ingredients. Roll into small balls and flatten on cookie sheet. Bake at 350*F. When cool, put 2 cookies together with filling.

Filling:

2 egg whites

2 tsp vanilla

4 Tbsp milk

4 cups icing sugar

1 cup Crisco

Beat egg whites until foamy. Add vanilla, milk and 2 cups icing sugar. Beat thoroughly and add remaining icing sugar and Crisco. Beat until smooth and fluffy.

(I realize that this isn't the most detailed recipe ever, but I just copied it the way it's written. I recommend not over-baking the cookies.)

Butternut Squash and Sage Soup

This soup sort of evolved out of several different recipes so you might need to tweak amounts.

1 med. butternut squash, peeled and cubed

2 potatoes, peeled and cubed

1 small onion, diced

2-3 cloves garlic, minced

Add just enough chicken broth (or water and bouillon - I used the Helmuth's chicken soup base) to cover the vegetables and simmer until they are soft.

Meanwhile, over med-low heat, saute 4ish Tbsp roughly chopped fresh sage in 3-4 Tbsp butter, just until the butter begins to brown. In another skillet (or the microwave) fry 3-4 strips of bacon. Drain on paper towel and chop into bacon bits. (I prefer to chop them with my kitchen scissors when they are raw and then fry them up.) Set the bacon aside.

Add butter and sage to cooked vegetables, along with 1/4-1/2 tsp pepper and salt to taste. (It might be better to add the salt at the end?)

Puree in your blender, taking the usual precautions with hot soup. :) Return to the pot and add 1/4 - 1/2 cup plain yogurt, and milk to make the soup the consistency you like. Stir in the bacon bits and serve with some fresh bread. Mmmmmm.