Thursday, November 5, 2009
Spiced Pear Butter via crockpot
This came out sort of thin but so worth it. Very yummy, spicy and just fantastic. Much better than apple butter!
Alright so I caught myself in a bind so don't freak out when you see how I improvised lol. I was out of lemons and lemon juice but had extract and you know it I either couldn't taste it or it was just plain GOOD!
7 large Bartlett Pears, peeled and cored (I just used the pears I had and kept cutting and paring until the crockpot was full.)
1 1/2 cups sugar or Splenda ( I used half of each)
1 1/2 tsp Cinnamon
1 1/2 tsp pumpkin pie spice
2 tsp lemon extract, or lemon juice
1 tsp vanilla extract
4 Tbs water
Core cut the pears into slices (chunky). Cook all ingredients in crockpot for 8-12 hours set on low. I cooked mine all night, got up the next morning and then put in the blender until smooth.
I washed all of my jars, lids and rings in soapy water. I placed them in a hot water bath for 10 minutes.
Store in fridge. This made 7 to 8 small wide mouuth jars.
Alright so I caught myself in a bind so don't freak out when you see how I improvised lol. I was out of lemons and lemon juice but had extract and you know it I either couldn't taste it or it was just plain GOOD!
7 large Bartlett Pears, peeled and cored (I just used the pears I had and kept cutting and paring until the crockpot was full.)
1 1/2 cups sugar or Splenda ( I used half of each)
1 1/2 tsp Cinnamon
1 1/2 tsp pumpkin pie spice
2 tsp lemon extract, or lemon juice
1 tsp vanilla extract
4 Tbs water
Core cut the pears into slices (chunky). Cook all ingredients in crockpot for 8-12 hours set on low. I cooked mine all night, got up the next morning and then put in the blender until smooth.
I washed all of my jars, lids and rings in soapy water. I placed them in a hot water bath for 10 minutes.
Store in fridge. This made 7 to 8 small wide mouuth jars.
Pumpkin Spice Cupcakes & Cinnamon Cream Cheese Buttercream
HEAVENNNNNNNNNNNNNNNN
Pumpkin Spice Cupcakes
SUPER moist, spicy and totally tastes of Fall.
2-1/4 cups All-purpose Flour
1 teaspoon Ground Cinnamon
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2teaspoons Salt
1 Tablespoon Baking Powder
1/2 teaspoons Baking Soda
1/2 cups Butter
1 cup White Sugar
1/3 cups Brown Sugar
2 whole Eggs
3/4 cups Milk
1 tsp vanilla
1 cup Pumpkin Puree
1. Preheat an oven to 375 degrees. Grease 18 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, pumpkin pie spice, salt, baking powder, and baking soda; set aside.
2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
For The Frosting (I had lots of this left and not sure why, so I put it in a container and put it in the freezer for a pumpkin loaf or bundt cake) So you are welcome to cut it in half.
Cinnamon Cream Cheese Buttercream
1 package (8 Oz) Cream Cheese
1/4 cups Butter (I used country crock to make it creamy)
3 cups Confectioner's Sugar
1 teaspoon Vanilla Extract
1 teaspoon Ground Cinnamon
While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 cup butter with an electric mixer in a bowl until smooth. Beat in the confectioner’s sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.
Pumpkin Spice Cupcakes
SUPER moist, spicy and totally tastes of Fall.
2-1/4 cups All-purpose Flour
1 teaspoon Ground Cinnamon
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2teaspoons Salt
1 Tablespoon Baking Powder
1/2 teaspoons Baking Soda
1/2 cups Butter
1 cup White Sugar
1/3 cups Brown Sugar
2 whole Eggs
3/4 cups Milk
1 tsp vanilla
1 cup Pumpkin Puree
1. Preheat an oven to 375 degrees. Grease 18 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, pumpkin pie spice, salt, baking powder, and baking soda; set aside.
2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
For The Frosting (I had lots of this left and not sure why, so I put it in a container and put it in the freezer for a pumpkin loaf or bundt cake) So you are welcome to cut it in half.
Cinnamon Cream Cheese Buttercream
1 package (8 Oz) Cream Cheese
1/4 cups Butter (I used country crock to make it creamy)
3 cups Confectioner's Sugar
1 teaspoon Vanilla Extract
1 teaspoon Ground Cinnamon
While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 cup butter with an electric mixer in a bowl until smooth. Beat in the confectioner’s sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.
Tuesday, September 29, 2009
Apple Dumplins
Apple Dumplins (from pioneer woman but i tweeked it)
You might like the original recipe for your taste tho :
http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/
My version
2 Fuji apples
2 cans crescent rolls
1 stick butter
1 1/2 cups sugar
1 teaspoons vanilla
pumpkin pie spice, or you could just use cinnamon
12 oz Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 pan sprayed with pam. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with spice and bake at 350 degrees for 40 minutes.
Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
Supreme Pizza Pasta
We love supreme pizza but we all pick off different things when we get it. Kyle hates mushrooms, McKenna picks off the green been peppers, Teegan picks off onions and neither of them really care for pepperoni lol.
I am out of spaghetti and had all the ingredients for pizza but didn't feel like making the dough so instead of doing the sensible thing and actually going to the store I decided to just throw a pasta dish togeher. Minus the mushrooms bc Kyle would gag, and we wouldn't want that now would we?
This makes one 9x13 pan full or 2 8x8's. So I made two and I will freeze one for another time.
Supreme Pizza Pasta
1 lb ground beef
1 jar pizza sauce
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
1 garlic clove
1 pkg shredded italian cheese
1/4 cup shredded parmasan cheese
half of a package of elbow macaroni cooked
Brown ground beef, season. I use salt, pepper, cumin and a dash of chilli powder and 2 rounds of the pan of whorchershire sauce. When meat is almost brown toss in veggies and cook until the meat is no longer pink. Add pizza sauce and then fill the jar about half full of water and add to the pan. Simmer while the noodles cook.
Drain noodles, toss in with sauce and toss in pepperoni's. If making 2 casseroles divide between both pans.
Spray pan or pans with pam. Dump in pan and top with both cheeses. Bake until cheese is melted.
I served with salad and garlic bread.
I am out of spaghetti and had all the ingredients for pizza but didn't feel like making the dough so instead of doing the sensible thing and actually going to the store I decided to just throw a pasta dish togeher. Minus the mushrooms bc Kyle would gag, and we wouldn't want that now would we?
This makes one 9x13 pan full or 2 8x8's. So I made two and I will freeze one for another time.
Supreme Pizza Pasta
1 lb ground beef
1 jar pizza sauce
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
1 garlic clove
1 pkg shredded italian cheese
1/4 cup shredded parmasan cheese
half of a package of elbow macaroni cooked
Brown ground beef, season. I use salt, pepper, cumin and a dash of chilli powder and 2 rounds of the pan of whorchershire sauce. When meat is almost brown toss in veggies and cook until the meat is no longer pink. Add pizza sauce and then fill the jar about half full of water and add to the pan. Simmer while the noodles cook.
Drain noodles, toss in with sauce and toss in pepperoni's. If making 2 casseroles divide between both pans.
Spray pan or pans with pam. Dump in pan and top with both cheeses. Bake until cheese is melted.
I served with salad and garlic bread.
Monday, September 28, 2009
What's for supper?
Supreme Pizza Pasta(totally made up in my head just now because I'm out of spaghetti and instead of not being lazy and just hitting up the grocery store, I will just use elbow pasta), minus mushrooms bc kyle is a dud, salad, garlic bread and pioneer womans apple dumplins.
Friday, September 25, 2009
Apple Pie Jam & Biscuits
I made huge biscuits and was a little stingy. Only giving two per jar but hey, if they like it they can make their own biscuits right ;) Plus each family only has 2 people in it.
http://sugardumplins.blogspot.com/2009/09/homemade-biscuits.html
This was a wonderful recipe and although I'd make a few changes to how I prepared, the seasonings I tweaked and added were wonderful. Tastes like a combo of apple sauce, pumpkin pie and apple cider. Perfect for fall and such an easy gift. Next time I will double the recipe tho because it goes fast!
Taco Chicken Cheesy Enchiladas
Super easy and wonderful. Can easily be doubled.
2 large chicken breasts, cooked, shredded
1 jar mild taco sauce
8 corn tortillas
1 bag shredded cheddar cheese
While your chicken is cooking, pour a little bit of oil in the bottom of a skillet and heat until hot. Take each tortilla and cook on both sides about a minute total. This is just to soften them up.
After chicken is cooked, shred and add about 2/3 of the taco sauce with 1/4 cup of the chicken stock left from boiling your chicken. If you didn't boil it then just add water to thin it out. Season with salt and pepper.
Spray 8x8 pan with Pam. Preheat oven to 400
Take a corn tortilla and fill with chicken,
add cheese and roll up. This makes about 8 or so enchiladas.
When finished, pour taco sauce over the top of your enchiladas. I started to worry I wouldnt' have enough sauce so I just added a little bit of water to the bottle and poured over. Sprinkle with cheese and add any leftover chicken you have on top.
Bake until bubbly and cheese is melted.
2 large chicken breasts, cooked, shredded
1 jar mild taco sauce
8 corn tortillas
1 bag shredded cheddar cheese
While your chicken is cooking, pour a little bit of oil in the bottom of a skillet and heat until hot. Take each tortilla and cook on both sides about a minute total. This is just to soften them up.
After chicken is cooked, shred and add about 2/3 of the taco sauce with 1/4 cup of the chicken stock left from boiling your chicken. If you didn't boil it then just add water to thin it out. Season with salt and pepper.
Spray 8x8 pan with Pam. Preheat oven to 400
Take a corn tortilla and fill with chicken,
add cheese and roll up. This makes about 8 or so enchiladas.
When finished, pour taco sauce over the top of your enchiladas. I started to worry I wouldnt' have enough sauce so I just added a little bit of water to the bottle and poured over. Sprinkle with cheese and add any leftover chicken you have on top.
Bake until bubbly and cheese is melted.
Thursday, September 24, 2009
Caramel Apple Slices
I know my kids wouldn't eat an entire caramel apple so I did slices and they loved them! I have also done fruit kabobs with caramel sauce on top with strawberries, grapes, apples and banannas.You just cut up your fruit and toss in your caramel and then put on a bamboo skewer.
This is a big recipe, so for slices you would need to cut it in half or more.
Homemade Caramel Sauce for Apples
1 1/2 tbsp. butter
1 1/2 cups light brown sugar
6 tbsp. water
Popsicle sticks
8 to 10 apples
Melt the butter in a saucepan. Add the brown sugar and water. Stir until it has a smooth consistency. Gently bring to a boil, then cover and simmer for 3 minutes, until the pan's sides get steamy and the mixture is thin but somewhat sticky. Remove from heat. Pierce the center of each apple with a Popsicle stick, then swirl in the caramel syrup until coated. Place apples on a greased cookie sheet to harden. Refrigerate for at least 1 to 2 hours. Serves 8 to 10.
This is a big recipe, so for slices you would need to cut it in half or more.
Homemade Caramel Sauce for Apples
1 1/2 tbsp. butter
1 1/2 cups light brown sugar
6 tbsp. water
Popsicle sticks
8 to 10 apples
Melt the butter in a saucepan. Add the brown sugar and water. Stir until it has a smooth consistency. Gently bring to a boil, then cover and simmer for 3 minutes, until the pan's sides get steamy and the mixture is thin but somewhat sticky. Remove from heat. Pierce the center of each apple with a Popsicle stick, then swirl in the caramel syrup until coated. Place apples on a greased cookie sheet to harden. Refrigerate for at least 1 to 2 hours. Serves 8 to 10.
Wednesday, September 23, 2009
The taste of fall..Apple Pie Jam
Much thanks and props to my buddy over at Mommy's Kitchen 
for the Original idea she posted about apple pie jam. I searched and found a recipe (because I was too impatient to wait on hers haha) and tweeked it a bit.
I'm a little worried that its a bit thin so next time I plan to boil it longer and hope that works. This is my first attempt to make Jam so we will see what happens.. I haven't tried it yet because its still has to sit a while and I then need to decorate the jars to give away.
Apple Pie Jam
4 cups apples, chopped, I used Fuji because thats our favorite
1 1/2 tablespoons lemon juice
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
4 cups sugar
1 cup brown sugar, packed
1 (1 3/4 ounce) box dry pectin
1 tbs butter
Wash your jars in hot soapy water or if your lucky and have a dishwasher (my kitchen doesn't have a spot for one) then wash them in it. I used 8 small jars.
While peeling and chopping your apples, start a big pot of water (enough that it covers your jars about 3/4 the way to the top) Bring it to a boil
Measure apples in a measuring cup, now add in the same measuring cup water to fill up to the 4 cup line (with the apples in it).
Add pectin and the butter and spices, lemon juice.
Bring to a boil.
Add sugars and bring back to a full rolling boil, boil 1 minute and 30 seconds.
Stir constantly.
Remove from the heat.
Skim if there is any foam, I didn't have any.
Ladle into hot jars leaving 1/4-inch headspace.
Put on lids.
Process in water bath 10 minutes.
for the Original idea she posted about apple pie jam. I searched and found a recipe (because I was too impatient to wait on hers haha) and tweeked it a bit.I'm a little worried that its a bit thin so next time I plan to boil it longer and hope that works. This is my first attempt to make Jam so we will see what happens.. I haven't tried it yet because its still has to sit a while and I then need to decorate the jars to give away.
Apple Pie Jam
4 cups apples, chopped, I used Fuji because thats our favorite
1 1/2 tablespoons lemon juice
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
4 cups sugar
1 cup brown sugar, packed
1 (1 3/4 ounce) box dry pectin
1 tbs butter
Wash your jars in hot soapy water or if your lucky and have a dishwasher (my kitchen doesn't have a spot for one) then wash them in it. I used 8 small jars.
While peeling and chopping your apples, start a big pot of water (enough that it covers your jars about 3/4 the way to the top) Bring it to a boil
Measure apples in a measuring cup, now add in the same measuring cup water to fill up to the 4 cup line (with the apples in it).
Add pectin and the butter and spices, lemon juice.
Bring to a boil.
Add sugars and bring back to a full rolling boil, boil 1 minute and 30 seconds.
Stir constantly.
Remove from the heat.
Skim if there is any foam, I didn't have any.
Ladle into hot jars leaving 1/4-inch headspace.
Put on lids.
Process in water bath 10 minutes.
Tuesday, September 22, 2009
Blueberry Nana Pie
This is one of Kyle's absolute favorites so I make it just for him.
Graham Cracker Crust
3 small or 2 large nana's
1 21 oz can Blueberry Pie Filling
1 cntr extra creamy cool whip
Layer nana's on bottom and around side of crust. Pour blueberry filling on top and cover with cool whip. Put in fridge for a few hours and then dig in!
Graham Cracker Crust
3 small or 2 large nana's
1 21 oz can Blueberry Pie Filling
1 cntr extra creamy cool whip
Layer nana's on bottom and around side of crust. Pour blueberry filling on top and cover with cool whip. Put in fridge for a few hours and then dig in!
Garlic Herb Pork Tenderloin via Crockpot
1 (4 pound) boneless pork loin, with the fat left on
1/2 tablespoon of salt
Pepper
2 Tbsp of olive oil
4 cloves garlic, minced
1 tsp of dried thyme or 2 tsp minced fresh thyme leaves
1 tsp of dried basil or 2 tsp fresh basil leaves
1 tsp dried rosemary or 2 tsp fresh rosemary
1 cup chicken stock ( or enough to basically cover just the bottom of the crock pot )
Pour chicken stock or water in bottom of crockpot. Rub your tenderloin with oil, garlic and herbs. Place in crockpot and cook on High for 4 hours or low for 6 hours.
If it falls apart like mine did, shred it and eat it anyway. It was really yummy!
Loaded Smashed Taters
I intended to use red taters but I forgot to buy any :(
Loaded Smashed Potatoes
3 pounds potatoes, peeled and cubed
1/2 cup sour cream
1/4 cup milk
3 tablespoons butter
Seasoned Salt and pepper to taste
1/2 cup cubed cheddar cheese
6 slices of bacon, cooked, drained and chopped
1 scallion
Boil your taters until fork tender. Drain. Smash with potato masher while adding milk, sour cream and butter. Once smashed to your desired consistency (i like mine chunky,kyle likes his creamy and the kids will eat any kind of potato) toss in bacon, cheese, seasonings and scallion. Serve.
Loaded Smashed Potatoes
3 pounds potatoes, peeled and cubed
1/2 cup sour cream
1/4 cup milk
3 tablespoons butter
Seasoned Salt and pepper to taste
1/2 cup cubed cheddar cheese
6 slices of bacon, cooked, drained and chopped
1 scallion
Boil your taters until fork tender. Drain. Smash with potato masher while adding milk, sour cream and butter. Once smashed to your desired consistency (i like mine chunky,kyle likes his creamy and the kids will eat any kind of potato) toss in bacon, cheese, seasonings and scallion. Serve.
What's for dinner?
Garlic Herb Pork Tenderloin (or maybe Brown Sugar Pork Tenderloin) via crockpot
Loaded Mashed Red Taters
Fresh Broccolli
Blueberry Bananna Pie for dessert
Loaded Mashed Red Taters
Fresh Broccolli
Blueberry Bananna Pie for dessert
Sunday, September 13, 2009
Revisiting Broccoli/Rice Casserole
Oldie but goodie!
http://sugardumplins.blogspot.com/2008/05/broccoli-rice-casserole-my-girls.html
http://sugardumplins.blogspot.com/2008/05/broccoli-rice-casserole-my-girls.html
Sliced Lemon Chicken
Jacey's Lemon Chicken
4 boneless/skinless chicken breasts
1 lemon, juiced, zested
1 lemon, sliced
lemon pepper
1/2 cup chicken stock
Spray 9x13 with pam. Preheat oven to 400 degrees.
Season both sides of chicken breasts with lemon pepper. Add stock, lemon juice and zest. Mix with spoon until combined. Add in lemon slices. Place Chicken breasts in juice and bake for 25 minutes or until cooked thru. Slice and serve with spooned sauce over top. You can also make a corn starch slurry and make a gravy with the sauce if you want.
Blueberry/Apricot Muffins
Blueberry Apricot Muffins
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1 cup sugar
3/4 cup buttermilk
1 large egg
3 tbsp butter, melted and cooled
1 1/2 tsp vanilla extract
1 cup blueberries, fresh or frozen
1 cup dried apricots, diced
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners. Spray each one with pam.
In a large bowl, whisk together flour, baking powder, salt and sugar and cinnamon.
In a medium bowl, whisk together buttermilk, egg, melted butter and vanilla extract. Pour into dry ingredients and stir until mixture is almost fully combined, then add in the blueberries and apricots -divide batter using a 1/2 cup measurment cup evenly into muffin cups.
Sprinkle about a tsp of brown sugar on each muffin and try not to make a mess like I did ok?
Bake for 18-20 minutes, until a toothpick inserted into the center of each muffin comes out clean.
Turn muffins out of the pan onto wire rack to cool.
Makes 12
Cakey Brownies
We all like brownies different ways in our family so I alternate between cakey, fudgy and chewy a lot. We also don't like nuts in ours so I usually don't put any in but I decided to add just a tad for texture in these.
Cakey Brownies
before being cut:
Cakey Brownies
3/4 cup butter, I used country crock spread because i am out of stick butter
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
1 tsp peanut butter
1/8 tsp cinnamon
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 tsp salt
1 cup milk
1/4 cup chopped pecans
Preheat oven to 350F degrees.
Grease a 15x10x1-inch baking pan with shortening and dust with cocoa powder
Melt the butter in a saucepan over medium heat.
Remove saucepan from heat and stir in sugar and cocoa powder until well combined.
Add eggs and vanilla, peanut butter and beat lightly with a wooden spoon until just combined.
In a separate small bowl, combine flour, baking powder, and baking soda and salt. Whisk.
Add flour mixture to the chocolate mixture, stir in milk until well blended.
Stir in nuts, if using.
Pour batter into prepared pan and spread evenly.
Bake for 15 to 18 minutes or until a wooden toothpick inserted near the center comes out with a cross between crumbs and a thick batter.
Cool on a wire rack and then cut.
Cakey Brownies
before being cut:
Cakey Brownies
3/4 cup butter, I used country crock spread because i am out of stick butter
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
1 tsp peanut butter
1/8 tsp cinnamon
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 tsp salt
1 cup milk
1/4 cup chopped pecans
Preheat oven to 350F degrees.
Grease a 15x10x1-inch baking pan with shortening and dust with cocoa powder
Melt the butter in a saucepan over medium heat.
Remove saucepan from heat and stir in sugar and cocoa powder until well combined.
Add eggs and vanilla, peanut butter and beat lightly with a wooden spoon until just combined.
In a separate small bowl, combine flour, baking powder, and baking soda and salt. Whisk.
Add flour mixture to the chocolate mixture, stir in milk until well blended.
Stir in nuts, if using.
Pour batter into prepared pan and spread evenly.
Bake for 15 to 18 minutes or until a wooden toothpick inserted near the center comes out with a cross between crumbs and a thick batter.
Cool on a wire rack and then cut.
What's for Supper?
Lemon Chicken, Corn on the cob and McKenna's Favorite Broccoli & Rice Casserole.
Dessert, brownie pie.
Recipes, pics and reviews coming SOON!
Dessert, brownie pie.
Recipes, pics and reviews coming SOON!
Saturday, September 12, 2009
Grilled BBQ Chicken using homemade sauce
3 cups Ketchup
¾ cups Brown Sugar
2 Tablespoons Garlic Powder
2 Tablespoons Paprika
2 Tablespoons Liquid Smoke
2 Tablespoons Worcestershire Sauce
1 Tablespoon Honey
1 teaspoon Cayenne
Combine all the ingredients in a sauce pan and heat it for just a few minutes on LOW. Cook for 10 minutes.
Brush on chicken and grill or bake.
Homemade Biscuits
You can thank my "bible" which is my betty crocker book for this recipe~!!
2 cups flour
1 tbs baking powder
2 tsp sugar
1/2 tsp cream of tartar
1/4 tsp salt
1/4 cup shortening
1/4 cup butter (I used country crock since it was already soft)
2/3 cup milk
In bowl, whisk flour, baking powder, sugar, cream of tartar and salt. Cut in shortening and butter with pastry cutter until it resembles coarse crumbs. Make a well in the center, add milk and stir JUST UNTIL DOUGH CLINGS TOGETHER. Do not over mix!
Knead on a floured service for about 8 strokes. Roll, cut and bake at 450 for 10 minutes until golden. Brush with melted butter.
Makes 14 or so.
2 cups flour
1 tbs baking powder
2 tsp sugar
1/2 tsp cream of tartar
1/4 tsp salt
1/4 cup shortening
1/4 cup butter (I used country crock since it was already soft)
2/3 cup milk
In bowl, whisk flour, baking powder, sugar, cream of tartar and salt. Cut in shortening and butter with pastry cutter until it resembles coarse crumbs. Make a well in the center, add milk and stir JUST UNTIL DOUGH CLINGS TOGETHER. Do not over mix!
Knead on a floured service for about 8 strokes. Roll, cut and bake at 450 for 10 minutes until golden. Brush with melted butter.
Makes 14 or so.
Wednesday, September 9, 2009
PMS Crunch..Better than Midol
Can't take credit for this one!! I found a new blog that I just LOVE! She is such a witty, funny writer and such a great cook.
http://asouthernfairytale.com/
If your like me when your pms'ing you want chocolate, sweet and salty and this is the perfect combo. So easy and even my kids are diggin it!
So here goes :)
YOUR HUSBAND WILL THANK YOU.......
PMS Crunch
1 bag butterscotch chips
1 bag milk chocolate chips
1 box rice chex cereal
1/2 bag pretzel twists ( i use these for my salt.. you could use peanuts but, I don’t like them in this)
Melt the chocolate chips and butterscotch chips over low heat on your stove.
I spread my cereal and pretzels in my big 10 x 13 baking dish.Spoon, drizzle, pour the chocolate over your cereal and pretzels.
Mix it well (I use my hands, it’s messy but, it works)
Spread the mixture out on parchment paper to cool
http://asouthernfairytale.com/
If your like me when your pms'ing you want chocolate, sweet and salty and this is the perfect combo. So easy and even my kids are diggin it!
So here goes :)
YOUR HUSBAND WILL THANK YOU.......
PMS Crunch
1 bag butterscotch chips
1 bag milk chocolate chips
1 box rice chex cereal
1/2 bag pretzel twists ( i use these for my salt.. you could use peanuts but, I don’t like them in this)
Melt the chocolate chips and butterscotch chips over low heat on your stove.
I spread my cereal and pretzels in my big 10 x 13 baking dish.Spoon, drizzle, pour the chocolate over your cereal and pretzels.
Mix it well (I use my hands, it’s messy but, it works)
Spread the mixture out on parchment paper to cool
Cinnamon Toast
This was a staple growing up and def a staple for my kiddos!
white bread (we use sara lee whole wheat white)
1 teaspoon butter per slice
1 tablespoon sugar per slice
sprinkle with ground cinnamon
butter bread, sprinkle with sugar (can add more) and then cinnamon and then put under broiler until nice and toasty :)
white bread (we use sara lee whole wheat white)
1 teaspoon butter per slice
1 tablespoon sugar per slice
sprinkle with ground cinnamon
butter bread, sprinkle with sugar (can add more) and then cinnamon and then put under broiler until nice and toasty :)
Tuesday, September 8, 2009
*~Western Burgers~*
Ok I usually don't justify the way I cook or what I like but this is one of those things that people look at me like I'm flat out crazy for loving. So for the following reasons I will justify this recipe.
1) It's a very very special family recipe handed down from my great grandmother. She made it for me, my nana made it for me and my mom taught me how. My great granny was a cafeteria lady for many many years and towards the end of the year when they had a lot of condiments left, they had to find a way to utilize them since they couldn't throw them out. So they came up with this. I love the story, love the smell and the sentimental memories that come with it.
2) Never trust a skinny cook :) Since I am not one then you should trust me.
3) TRY IT. Because I SAID SO..
Western Burgers
1 lb ground sirloin
1/2 small onion
1/2 small green bell pepper
2 turns of the pan, worchishire sauce
salt, pepper, cumin, garlic powder to taste (for meat)
sauce
1 cup ketchup
1/2 cup mayo, we use miracle whip in our house but use what you like
1/4 cup plain jane yellow mustard.don't even try to be a mustard snob and bust out the grey poupon. not only would it not taste right it would just be wrong. hear me!
1/4 cup worschishire sauce
salt and pepper to taste
1 to 1 1/2 cup shredded cheddar cheese
3 large hamburger buns, you will use each the top and bottom giving you 6
Saute hamburger, season and add onion and bell pepper. Cook until no longer pink.
Meanwhile, mix together your "special sauce"
Take all 6 halves of the hamburger buns and lay on cookie sheet. Add a teensy bit of cheese on bottom.
Preheat broiler
Mix meat with sauce and spoon, or use an ice cream scoop and take a dollup of your meat sauce mixture and place on top of bun. Top with cheese and repeat until all 6 are full.
Place under broiler and broil until cheese is melted and edges of buns are crisp and the western burgers are bubbly.
These are also WONDERFUL eaten cold out of the fridge.
Trust me...
1) It's a very very special family recipe handed down from my great grandmother. She made it for me, my nana made it for me and my mom taught me how. My great granny was a cafeteria lady for many many years and towards the end of the year when they had a lot of condiments left, they had to find a way to utilize them since they couldn't throw them out. So they came up with this. I love the story, love the smell and the sentimental memories that come with it.
2) Never trust a skinny cook :) Since I am not one then you should trust me.
3) TRY IT. Because I SAID SO..
Western Burgers
1 lb ground sirloin
1/2 small onion
1/2 small green bell pepper
2 turns of the pan, worchishire sauce
salt, pepper, cumin, garlic powder to taste (for meat)
sauce
1 cup ketchup
1/2 cup mayo, we use miracle whip in our house but use what you like
1/4 cup plain jane yellow mustard.don't even try to be a mustard snob and bust out the grey poupon. not only would it not taste right it would just be wrong. hear me!
1/4 cup worschishire sauce
salt and pepper to taste
1 to 1 1/2 cup shredded cheddar cheese
3 large hamburger buns, you will use each the top and bottom giving you 6
Saute hamburger, season and add onion and bell pepper. Cook until no longer pink.
Meanwhile, mix together your "special sauce"
Take all 6 halves of the hamburger buns and lay on cookie sheet. Add a teensy bit of cheese on bottom.
Preheat broiler
Mix meat with sauce and spoon, or use an ice cream scoop and take a dollup of your meat sauce mixture and place on top of bun. Top with cheese and repeat until all 6 are full.
Place under broiler and broil until cheese is melted and edges of buns are crisp and the western burgers are bubbly.
These are also WONDERFUL eaten cold out of the fridge.
Trust me...
Wednesday, September 2, 2009
Crunchy Ranch Chicken Tenders
I realize there are 2 back to back ranch recipes and yes I'm serving them together. It's close to grocery day and I'm out of everything. These chicken tenders are using ranch on purpose, the potato casserole was not suppose to have ranch dip but its all I had and the kids were napping so I couldn't make it to the store. So we might be all ranched out tonight but thats ok because my kids eat Ranch with everything!
I didn't notice any ranch flavor so I reccomend marinating it for about 30 mins in the ranch ( i added that to the recipe )
Crunchy Ranch Chicken Tenders
2 large boneless/skinless chicken breasts
3/4 cup ranch dressing
1 tbs water
1 1/2 cups mashed potato flakes
pinch of salt and pepper
Mix ranch and water together (the water is only to thin out the ranch), add salt and pepper. Let set in the refrigerator for 30 mins or so to let the ranch soak in.
Dip chicken in ranch then roll in potato flakes.
Spray 9x13 with pam. This made 14 chicken strips for me.
Bake at 400 for 25 minutes until golden brown and cooked thru.
I didn't notice any ranch flavor so I reccomend marinating it for about 30 mins in the ranch ( i added that to the recipe )
Crunchy Ranch Chicken Tenders
2 large boneless/skinless chicken breasts
3/4 cup ranch dressing
1 tbs water
1 1/2 cups mashed potato flakes
pinch of salt and pepper
Mix ranch and water together (the water is only to thin out the ranch), add salt and pepper. Let set in the refrigerator for 30 mins or so to let the ranch soak in.
Dip chicken in ranch then roll in potato flakes.
Spray 9x13 with pam. This made 14 chicken strips for me.
Bake at 400 for 25 minutes until golden brown and cooked thru.
Ranch Baked Potato Casserole
6 medium to small russet potatoes (i would prefer red potatoes but i didn't have any)
6 Bacon, Cooked & Crumbled
1 1/2 cups Shredded Cheddar Cheese, probably could use more but i ran out, hey its close to grocery day!
1 cup Green Onions, Sliced
1/4 cup Mayonnaise
1/4 cup Ranch Dip (i was out of sour cream so i used this instead)
1/4 cup butter (i used country crock since it was already soft so i could mix it)
1 teaspoon Salt
½ teaspoons Black Pepper
Preparation Instructions
Peel, cube and cook potatoes until just tender. Drain and place in a large bowl to cool slightly if making the casserole right away. If you are going to make this to reheat later, let the potaotes cool thoroughly. Combine the remaining ingredients and mix into the potatoes. Transfer to a 4-1/2 quart baking dish. Bake, uncovered for 30 mins or until bubbly and brown at 400°F. Add 15 minutes to the cooking time if the casserole has been refrigerated.
Tuesday, September 1, 2009
Cheesy Chicken & Broccoli Mac
This is on the menu for 9/2
Modified Rachael Ray Version
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound chicken breast tenders, chopped
Salt and pepper, cumin, garlic powder
1 small onion, chopped
1 pound macaroni elbows
2 1/2 cups frozen broccoli florets, (thawed)
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
3 cups shredded Cheddar
Directions
Place a pot of water on to boil for macaroni.
Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
To boiling pasta water, add pasta and salt to season the cooking water. Cook until pasta is done according to package directions.
While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, salt and pepper and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.
Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.
Add cheese to milk sauce and stir to melt it in, about a minute or so. Pour sauce over chicken and broccoli and cooked pasta and stir to combine.
Serve
Modified Rachael Ray Version
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound chicken breast tenders, chopped
Salt and pepper, cumin, garlic powder
1 small onion, chopped
1 pound macaroni elbows
2 1/2 cups frozen broccoli florets, (thawed)
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
3 cups shredded Cheddar
Directions
Place a pot of water on to boil for macaroni.
Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
To boiling pasta water, add pasta and salt to season the cooking water. Cook until pasta is done according to package directions.
While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, salt and pepper and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.
Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.
Add cheese to milk sauce and stir to melt it in, about a minute or so. Pour sauce over chicken and broccoli and cooked pasta and stir to combine.
Serve
Made this again.. Strawberry Cobbler
We have some strawberries that were too green and just didn't have much flavor so this is the perfect way to utilize them instead of just eating from the carton. So yummy!
http://sugardumplins.blogspot.com/2008/05/strawberry-cobbler.html
http://sugardumplins.blogspot.com/2008/05/strawberry-cobbler.html
Chilli Cornbread Casserole
Chili CornBread Casserole
This was super yum but my cornbread made too much. If you like more cornbread than chilli then its perfect. If you cut it to serve and then mix it all up then you don't notice. But next time I will probably not make as much cornbread. Up to your personal taste. My kids and hubs ate it up!
1 lb. hamburger, browned
1/2 of an onion, chopped
1/2 of a bell pepper, chopped
1 clove garlic, minced fine
1 can diced tomatoes (do not drain)
1 can chili beans(do not drain)
Worschishire (like i've told you plenty of times, i do not pretend to know how to spell or say that word nor do i plan to google the proper spelling)
salt & pepper
pkg of chilli seasoning
1/4 cup water
1 cup shredded cheddar cheese
1/2 cup additonal cheddar cheese for batter (optional)
Homemade cornbread, recipe as follows OR you can buy the jiffy mix, i just always forget to buy it.
Mix Brown hamburger with onion, pepper and garlic. Add Tomatoes, chili beans and seasonings. Simmer for 10 minutes. Put into greased 9x13 pan and sprinkle cheddar cheese on top. Mix corn bread mix according to directions. (I add some cheese to the corn muffin mix before pouring it on top) Pour corn muffin mix on top of the chili and cheese cover completely. Bake at 400 degrees for 20 minutes or until golden brown.
My go to cornbread recipe from my Betty Crocker BIBLE
1 cup flour
1 cup cornmeal
1 cup milk
1/4 cup canola oil, melted
2 eggs
2 tbs sugar
1 tbs baking powder
1/2 teaspoon salt
Whisk dry ingredients in bowl. Mix eggs and oil in milk mixture with fork and then add into dry ingredients. There you have it folks, easy cornbread.
This was super yum but my cornbread made too much. If you like more cornbread than chilli then its perfect. If you cut it to serve and then mix it all up then you don't notice. But next time I will probably not make as much cornbread. Up to your personal taste. My kids and hubs ate it up!
1 lb. hamburger, browned
1/2 of an onion, chopped
1/2 of a bell pepper, chopped
1 clove garlic, minced fine
1 can diced tomatoes (do not drain)
1 can chili beans(do not drain)
Worschishire (like i've told you plenty of times, i do not pretend to know how to spell or say that word nor do i plan to google the proper spelling)
salt & pepper
pkg of chilli seasoning
1/4 cup water
1 cup shredded cheddar cheese
1/2 cup additonal cheddar cheese for batter (optional)
Homemade cornbread, recipe as follows OR you can buy the jiffy mix, i just always forget to buy it.
Mix Brown hamburger with onion, pepper and garlic. Add Tomatoes, chili beans and seasonings. Simmer for 10 minutes. Put into greased 9x13 pan and sprinkle cheddar cheese on top. Mix corn bread mix according to directions. (I add some cheese to the corn muffin mix before pouring it on top) Pour corn muffin mix on top of the chili and cheese cover completely. Bake at 400 degrees for 20 minutes or until golden brown.
My go to cornbread recipe from my Betty Crocker BIBLE
1 cup flour
1 cup cornmeal
1 cup milk
1/4 cup canola oil, melted
2 eggs
2 tbs sugar
1 tbs baking powder
1/2 teaspoon salt
Whisk dry ingredients in bowl. Mix eggs and oil in milk mixture with fork and then add into dry ingredients. There you have it folks, easy cornbread.
Monday, August 31, 2009
Taco Casserole
This is a wonderfully easy dish and my kids just eat it up!
I serve it with homemade ranch dip but you could just use sour cream and it would be great. Served with a side of pinto beans ( in Texas we use Ranch Style Beans ) and a salad your good to go!
Taco Casserole
1 pound ground beef
3/4 Cup Pace Picante Sauce, extra chunky(this also eliminates having to add onions and bell peppers saving time)
1 pkg taco sauce
1/2 cup water
2 cups shredded cheddar cheese, or monterey jack blend would work great
1/2 bag tortilla chips, we use Santinos
1 can fat free cream of mushroom soup
Saute hamburger and then add taco seasoning, water and pace and cook down the liquid. Stir in soup and turn off heat.
Spray 8x8 pan with Pam and crush chips and cover the bottom. Layer meat and then add cheese. Repeat one more time and then you will have cheese on the top. Spray the top of the foil that you will use to cover it with Pam.
Bake at 400 for 20 minutes until cheese is melted and dish is bubbly.
I serve it with homemade ranch dip but you could just use sour cream and it would be great. Served with a side of pinto beans ( in Texas we use Ranch Style Beans ) and a salad your good to go!
Taco Casserole
1 pound ground beef
3/4 Cup Pace Picante Sauce, extra chunky(this also eliminates having to add onions and bell peppers saving time)
1 pkg taco sauce
1/2 cup water
2 cups shredded cheddar cheese, or monterey jack blend would work great
1/2 bag tortilla chips, we use Santinos
1 can fat free cream of mushroom soup
Saute hamburger and then add taco seasoning, water and pace and cook down the liquid. Stir in soup and turn off heat.
Spray 8x8 pan with Pam and crush chips and cover the bottom. Layer meat and then add cheese. Repeat one more time and then you will have cheese on the top. Spray the top of the foil that you will use to cover it with Pam.
Bake at 400 for 20 minutes until cheese is melted and dish is bubbly.
Thursday, August 27, 2009
Hot Fudge Cake
YUMMMMMMMMM
Hot Fudge Cake
1 cup Flour
¾ cups Granulated Sugar
2 Tablespoons Cocoa
2 teaspoons Baking Powder
sprinkle of cinnamon
¼ teaspoons Salt
½ cups Milk
2 Tablespoons Vegetable Oil
1 teaspoon Vanilla
1 cup Brown Sugar
¼ cups Cocoa
1-¾ cup HOT TAP WATER
Preparation Instructions
Heat oven to 400 degrees. Mix first six ingredients (flour through salt) in an ungreased square 9 x 13 pan. Mix in milk, oil and vanilla and stir with whisk until smooth. It will look like brownie batter. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup of cocoa. Pour the hot tap water over the top. Bake for 20 to 25 minutes until center is almost set. Let rest about 10 minutes. While still warm, spoon into dishes and top with ice cream. Spoon sauce from the pan over the cake and ice cream.
Hot Fudge Cake
1 cup Flour
¾ cups Granulated Sugar
2 Tablespoons Cocoa
2 teaspoons Baking Powder
sprinkle of cinnamon
¼ teaspoons Salt
½ cups Milk
2 Tablespoons Vegetable Oil
1 teaspoon Vanilla
1 cup Brown Sugar
¼ cups Cocoa
1-¾ cup HOT TAP WATER
Preparation Instructions
Heat oven to 400 degrees. Mix first six ingredients (flour through salt) in an ungreased square 9 x 13 pan. Mix in milk, oil and vanilla and stir with whisk until smooth. It will look like brownie batter. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup of cocoa. Pour the hot tap water over the top. Bake for 20 to 25 minutes until center is almost set. Let rest about 10 minutes. While still warm, spoon into dishes and top with ice cream. Spoon sauce from the pan over the cake and ice cream.
Tuesday, August 25, 2009
Taco Meatballaroni
Lol! This is a combo of my taco macaroni but with meatballs like spaghetti and meatballs.
My kids love any kind of macaroni and cheese and when I add taco meat they eat it up. I thought it would be fun to make little meatballs and toss in my usual :)
Taco Meatballaroni
Meatballs
1 lb ground sirloin
1/4 cup mild pace CHUNKY picante sauce
1/4 cup mild taco sauce
10 crushed ritz crackers ( or can use bread crumbs )
salt, pepper, cumin, garlic powder (season to taste)
Mix all together in a bowl and make little mini meatballs. Drizzle the pan with canola oil and saute until COOKED THRU or you can do like I did and brown really good on each side and then put in warm oven until ready to serve.
Ez, no bake Mac & Cheese
1/4 cup (1/2 stick) butter
1 cup milk
8 oz. VELVEETA cut into cubes
2 cups elbow macaroni, cooked, drained
seasoned salt and pepper to taste
1/4 cup shredded cheddar cheese (for this recipe i used a colby/montery jack combo shredded cheese)
While macaroni is boiling, mix together butter, milk, seasonings and velveeta in glass bowl. Microwave until cheese is melted and then stir. Toss in your macaroni and the shredded cheese and stir.
Then to make the taco meatballaroni, toss in your meatballs into the bowl and EAT!
My kids love any kind of macaroni and cheese and when I add taco meat they eat it up. I thought it would be fun to make little meatballs and toss in my usual :)
Taco Meatballaroni
Meatballs
1 lb ground sirloin
1/4 cup mild pace CHUNKY picante sauce
1/4 cup mild taco sauce
10 crushed ritz crackers ( or can use bread crumbs )
salt, pepper, cumin, garlic powder (season to taste)
Mix all together in a bowl and make little mini meatballs. Drizzle the pan with canola oil and saute until COOKED THRU or you can do like I did and brown really good on each side and then put in warm oven until ready to serve.
Ez, no bake Mac & Cheese
1/4 cup (1/2 stick) butter
1 cup milk
8 oz. VELVEETA cut into cubes
2 cups elbow macaroni, cooked, drained
seasoned salt and pepper to taste
1/4 cup shredded cheddar cheese (for this recipe i used a colby/montery jack combo shredded cheese)
While macaroni is boiling, mix together butter, milk, seasonings and velveeta in glass bowl. Microwave until cheese is melted and then stir. Toss in your macaroni and the shredded cheese and stir.
Then to make the taco meatballaroni, toss in your meatballs into the bowl and EAT!
Sunday, August 23, 2009
BBQ Bisquits
9 years ago my husband came up with this and its a favorite esp once we had kids!!
BBQ Bisquits
2 cans bisquits (one can yields 10 but you will have meat left over so if you use 2 cans, you will have bisquits left over which is ok because I fry them up for donuts or use them the next day for breakfast)
1 lb ground sirlion or turkey
1 can corn
2/3 cup your fav bbq sauce, we use stubbs
1/4 cup water
1/4 small onion
1/4 small green bell pepper
seasoned salt, ground black pepper, cumin, garlic powder
2 tbs worchishier sauce (won't ever learn how to spell that or say it right)
shredded cheddar cheese
Saute meat and season well. When almost cooked add your onion, bell pepper and worchishier sauce.
While thats cooking, spray your muffin tin ( I used one 12 and one 6 but you can cut this down, we freeze leftovers) and place a bisquit in each hole. press down and around sides just a bit. Sprinkle a tiny bit of cheese on bottom.
Once meat is cooked add in bbq sauce, water and corn and cook until combined and not runny.
Fill muffin pan with meat/corn mixture and the top with shredded cheese. Bake at 400 until cheese is melted and the bisquit is browned ( you won't be able to tell if it is until you remove with a spoon and see if its brown ) Takes about 10 to 12 minutes.
BBQ Bisquits
2 cans bisquits (one can yields 10 but you will have meat left over so if you use 2 cans, you will have bisquits left over which is ok because I fry them up for donuts or use them the next day for breakfast)
1 lb ground sirlion or turkey
1 can corn
2/3 cup your fav bbq sauce, we use stubbs
1/4 cup water
1/4 small onion
1/4 small green bell pepper
seasoned salt, ground black pepper, cumin, garlic powder
2 tbs worchishier sauce (won't ever learn how to spell that or say it right)
shredded cheddar cheese
Saute meat and season well. When almost cooked add your onion, bell pepper and worchishier sauce.
While thats cooking, spray your muffin tin ( I used one 12 and one 6 but you can cut this down, we freeze leftovers) and place a bisquit in each hole. press down and around sides just a bit. Sprinkle a tiny bit of cheese on bottom.
Once meat is cooked add in bbq sauce, water and corn and cook until combined and not runny.
Fill muffin pan with meat/corn mixture and the top with shredded cheese. Bake at 400 until cheese is melted and the bisquit is browned ( you won't be able to tell if it is until you remove with a spoon and see if its brown ) Takes about 10 to 12 minutes.
Cheesy Squash
This is a super easy dish that is super creamy and yummy! We have an abundance of squash this year so this is a great way to utilize it.
Cheesy Squash
2 to 3 medium squash cut into half moons
4 oz velveeta
1/4 of a small onion
3 tbs butter
1 drizzle of the pan of canola oil
salt & pepper to taste
Add your squash and onion to the pan you've drizzled with canola oil. Salt and pepper it to taste. Place little pinches of butter all around the top of your squash. Sautee until soft and tender. When cooked add your cubes of velveeta and stir until melted. Serve.
Cheesy Squash
2 to 3 medium squash cut into half moons
4 oz velveeta
1/4 of a small onion
3 tbs butter
1 drizzle of the pan of canola oil
salt & pepper to taste
Add your squash and onion to the pan you've drizzled with canola oil. Salt and pepper it to taste. Place little pinches of butter all around the top of your squash. Sautee until soft and tender. When cooked add your cubes of velveeta and stir until melted. Serve.
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