Split Pea Soup in the Crockpot

16 oz pkg split peas

2 cups chopped cooked ham

1 1/2 cups diced or 1 cup shredded carrots

1 cup chopped onion

2 cloves minced garlic

1 large bay leaf

1/2 t salt

1/4 t pepper

5 cups boiling water

1 cup warm milk

In a crockpot, layer (no stirring) the first 9 ingredients. Cover and cook on high 4 to 5 hours. Stir in milk. Enjoy!

I use a package of Hormel's ham lunchmeat (with no nitrates), chopped in 1/2-inch squares. Works great and I can enjoy one of my favorite soups without the preservatives!

Blueberry Pie (One Crust)

1 cup organic evaporated cane sugar
1/4 cup cornstarch
1/8 t salt
1 cup water
6 cups fresh or frozen blueberries
1 T butter
1 (9-inch) baked pie crust

Mix sugar, cornstarch, and salt in a 3-qt saucepan. Stir in water and 2 cups of blueberries. Cook over medium heat, stirring constantly with a wisk until mixture thickens (5-10 minutes). Remove from heat, add butter and cool for 3-5 minutes. Stir in the other 4 cups of blueberries and pour into the baked pie crust. Refrigerate for a couple hours before serving.

Easy Marinated Vegetable Salad

15 oz can green beans
8 oz frozen white corn
8 oz frozen peas
15 oz can white beans
4 oz can sliced olives
1 tomato, diced small
1/2 to 1 cup thinly sliced carrots
1/2 cup finely chopped onion

Dressing: 1/4 cup organic cane sugar
1/3 cup vinegar
1/4 cup olive oil
Salt and/or garlic salt to taste

Mix all ingredients and dressing. Refrigerate at least an hour before serving, more if possible.
I like to add chopped cooked chicken just before serving--makes it a meal!