Rose Cupcakes

• 12 mini cupcakes
• White icing
• Scissors
• 6 rolls of fruit leather in red
• 1 roll of  fruit leather in Green Color

How to make the roses

1. Frost 12 mini cupcakes with white icing.
2. To make a rose, unroll a piece of the cherry or strawberry fruit leather and
   divide it in half along the wavy perforated middle line. Take one of the halves
   and roll up about 5 inches to form the flower's center. Set the rolled strip
   wavy side up in the middle of a cupcake and continue to loosely wrap
   the remaining fruit leather around the center at a slight angle until the flower
   is completed.
3. Repeat this process for the remaining flowers. (You should be able to get 2
   mini roses out of each roll of fruit leather.)
4. Cut leaf shapes from the wavy edge of the Color by the Foot strip as shown,
   then tuck the leaves under the roses.
5. Adapted from http://familyfun.go.com/recipes/rose-cupcakes-686747/

Spicy Sweet Potato Soup with Chicken

A winter treat.

Serves: 4
Prep: 13 min
Cook: 32 min
Total: 45 min
Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons ground curry powder
• 1 teaspoon ground ginger
• 4 carrots, sliced   HINT (use 2 1/2c baby carrots to save time.
• 1 pound sweet potatoes peeled and cut into 1" chunks
• 32 ounces chicken broth
• 12 ounces cooked chicken breast, shredded (about 3 cups)
• 7 to 9 ounces baby spinach
• OPTIONAL  stir in some red or green hot sauce for spice.

Directions
1. Heat the oil in a large saucepan over medium-high heat. Cook the onion for 5 minutes, stirring occasionally, until lightly browned. Stir in the garlic, curry powder, and ginger. Cook for 1 minute or until fragrant.
2. Stir in the carrots, sweet potatoes, and 3 cups of the broth. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes or until the carrots and sweet potatoes are tender.
3. Transfer to a food processor, working in batches if necessary. Puree the hot mixture until smooth. Return to the saucepan and add the spinach and the remaining 1 cup of broth. Bring to a simmer.
4. Remove from the heat. Divide among 4 bowls and top with the chicken. Sprinkle with freshly ground pepper to taste.
Nutritional Facts per serving
Calories     367.6 cal
Fat     11 g
Saturated fat     2.3 g
Cholesterol     67.6 mg
Sodium     334.9 mg
Carbohydrates     37.7 g
Total sugars     11.4 g
Dietary fiber     8.7 g
Protein     30.5 g
Courtesy of the Rodale Recipe Finder.