Monday, November 15, 2010
Things You'll Need:
* Large knife
* Butternut squash
* 9-by-13 cake pan
* Pot holders
* Large spoon
1.Preheat the oven to 350 degrees and cut the squash in half. Place your squash on a cutting board and make sure to cut lengthwise so you have two long pieces.
2.Scoop out the seeds and stringy bits with your spoon. The seeds and stringy parts are located on both sides of the squash halves. Feel free to discard the scooped out portion.
3.Spray a cake pan with non stick cooking spray and place your squash halves face down. The cut edge should touch the bottom of the cake pan.This will prevent the sliced side from getting dry and rubbery while baking in the oven.
4.Fill the cake pan with 1/4 cup water. This will prevent drying of the squash as well. You want your squash to be moist when you take it out of the oven.
5.Bake the squash for 1 hour. The time may vary depending on the size of your squash. In general, however, 1 hour should work for most average sized butternut squashes
6.Test the squash after an hour to make sure you can easily stick a fork through it's flesh. If your fork can puncture the flesh without any problem or effort, your squash is ready. If there is still some resistance on the fork, close the oven door and wait another 10 minutes.
7.Remove from oven and let cool for 10 minutes before scooping out the flesh. The Squash will be very hot, so you will want to wait before handling one. Once it has sat for 10 minutes, pick one side up with a pot holder and scoop out the flesh. Do this for both sides of the squash.
8.Place the butternut squash flesh into a serving bowl. When you have all the squash scooped, grab a fork or potato masher and go to work. If you need more moisture, add 1 tbsp. of butter to the bowl. Serve and enjoy.
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Wednesday, October 6, 2010
Tuesday, September 21, 2010
1 tbs Extra Virgin Olive Oil
1 lb Ground Beef
1 tbs dried Parsley
2 tbs dried Oregano
8 Fresh Tomatoes
(if you dont have fresh you can use 2 cans of tomatoes just wont be as yummy)
2 Cans of Beef Stock
1/2 Cup Water
Heat up your EVOO and add your diced onion. Saute.
Add your Ground Beef and cook until browned
Add your dry Spices
After meat is cooked slice and add your tomatoes along with Beef Stock and Water.
Let that come to a boil and add your Pasta
Make sure the Pasta is covered, if not add more water.
Cook until Pasta is al dente and serve
This recipe came from my a combo of recipes and my own mind :) it would not have been so delicious if it wasn't for the tomatoes heather give me from her very own garden. she cant eat them because shes pregnant and it gives her heart burn :) I feel sorry for her but I sure am grateful for them!
Friday, September 17, 2010
I just wish I would have let it sit a little longer, but it was very good!
- 1 cup vegetable oil
- 1/2 cup soy sauce
- 1/3 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 3 tablespoons Worcestershire sauce
- 1 tablespoon freshly ground black pepper
- 2 tablespoons Dijon-style prepared mustard
- 1 onion, sliced
- 2 cloves garlic, minced
Friday, August 27, 2010
What You Need
COOK pasta as directed on package.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
DRAIN pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.
Wednesday, August 25, 2010
4 skinless, boneless chicken breast
4 slices Swiss or Provolone cheese
4 thin sliced smoked ham
1/4 cup all-purpose flour
1 egg; beaten
1 cup Italian seasoned bread crumbs
4 tablespoons butter
1/2 cup chicken broth
1 cup whipping cream
Bake at 350°F for 35 minutes until juices run clear. Meanwhile, in a saucepan, combine broth and whipping cream; season to taste (salt, pepper, garlic, oregano). Simmer on low stirring until thickened; Pour over chicken.
Monday, August 9, 2010
The Pizza Dough I got a mix from Winco that we used and it was wonderful!
We used a Sweeter BBQ Sauce
Then added Chicken that I had cooked and shredded
Topped it all off with Mozzarella Cheese
and that's it!
My Tip: We had some extra dough left over so I made it the same way as a pizza but rolled it up and cut it like a cinnamon roll! my mom calls them Pizza Rolls and they are my FAVORITE!
Thursday, August 5, 2010
Best part about it... its DISHWASHER SAFE!
so no clean up at all!
Wednesday, August 4, 2010
What You Need
LAYER lettuce, 1 cup cheese, mushrooms, onions, tomatoes and peas in 3-qt. bowl.
MIX mayo, sour cream and basil; spread over salad, completely covering top of salad.
TOP with remaining cheese and bacon. Refrigerate 5 hours.
Kraft Kitchens Tips
Tuesday, July 20, 2010
3 Flour tortillas (10 inch)
TOP tortillas evenly with lettuce, chicken, tomato, avocado and onion.
MIX barbecue sauce and dressing; drizzle evenly over tortillas.
ROLL-UP tortillas. Secure with toothpicks.
Tuesday, June 29, 2010
1 Cup of Herdez Salsa
1/2 Cup of Sour Cream
2 tbs Lemon Juice
1 Tbs Lime Juice
Salt and Pepper to taste
Cut and peal the avocados in a larger bowl. Mash with a fork until you get the consistency you like. Add all other ingredients and mix together. Serve with chips!
Monday, June 28, 2010
1 lb. lean ground beef
BROWN meat in large saucepan; drain.
ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.
COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.
Sunday, June 27, 2010
HEAT oven to 375°F.
TOSS potatoes with dressing.
SPREAD onto lightly greased baking sheet.
BAKE 1 hour or until potatoes are tender, turning after 30 min. and sprinkling with cheese the last 5 min. Top with parsley.