Before you decide what you are making for Thanksgiving, put this on your menu. It's the one thing I cannot live without. Everyone I've made it for, even the skeptics, love it. I promise, make your original and this one too...you can never have enough stuffing!!
Cornbread Stuffing
9 x 13 pan of baked cornbread (I've done homemade and Jiffy, both work just fine can make the day before and let it get dry)
1/2 lb. of pork sausage--mild with sage
1 medium onion, chopped
2 celery stalks, chopped
1 8 oz. can water chestnuts, rinsed, drained, chopped
1/2 c. pine nuts
1 T. finely chopped fresh sage or 1 1/2 tsp. dried
1 1/2 C. turkey or chicken stock
(I have also added craisins, the full pound of sausage and more pine nuts and I love it that way)
Fry sausage in a large skillet until brown. Remove from pan to a large mixing bowl, leaving oil and drippings in pan. Saute the onion over medium heat in sausage pan, add celery after about 2 minutes. Cook until onions are translucent. Add to sausage mixture in bowl. Add baked corn bread, crumbling in pieces, sage, water chestnuts and pine nuts. Add stock. Mix all ingredients. Pour into a greased 9 x 13 baking dish. Cover with foil and bake on top rack for 30 minutes at 350 degrees. Remove foil and bake for another 30 minutes until the top is crunchy and brown.
I always make this salad too!
Happy Thanksgiving!!!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Monday, November 21, 2011
Thursday, November 10, 2011
Halloween and Award Winng Chili Recipe
My goal for Halloween this year was to be able to get through it without missing anything important, survive not thrive was my mantra...and we did it. I provided the games in 2 classroom parties and helped at both in addition to helping at our neighborhood party, attending the ward party where I won first prize in the chili cook off! (see recipe below), and organized our neighborhood parade/trick or treating and remembered to buy candy to hand out at the door.
We made it! Everyone (except me) had recycled costumes that required no effort and would not win a costume contest, we forgot about carving pumpkins (next year!), didn't deliver "boo" treats to our neighbors (next year), did not put up Halloween decorations, didn't even think about a Halloween meal or craft, forgot to get something to gather candy (thanks, mom), didn't record or rent a Halloween movie...hmmm, shall I keep listing my failings?
Amazingly, it was still a fantastic Halloween where everyone had lots of fun and lots of sugar. And, who doesn't love a one month old in just about any costume. He totally cracked us up in each of his little outfits. To see the pics, click here!
Now for the White Bean Chicken Chili...an award winner in 2 chili cook offs, so cheap, easy and one of our family favorites!
3 T. oil
1 large onion, chopped
the meat from 1 rotisserie chicken or equivalent
3 C. chicken broth
3 small cans of chopped green chilis
3 cans of white beans, undrained
3-4 tsp. garlic powder
1-2 tsp. garlic salt
3-4 Tbsp. cumin
1 bunch of fresh cilantro, chopped
1/4 tsp. red pepper flakes (if you like spice, I don't usually use them)
Heat oil and cook onions until translucent. Stir in broth, chilies, chicken and spices and let simmer 15 minutes. Stir in beans, simmer 5 minutes. Taste it...because of differences in chicken, green chilis and broth sometimes it needs more spices. If not flavorful enough, add more garlic, garlic salt and cumin until it tastes just right. Let simmer for a few minutes. Top with cheese, avocados, sour cream and crumbled chips. Makes about 12 cups. For a large crowd I 3x this recipe (still only use 2 chickens). Great to make in the morning then put in crockpot until time to serve, fantastic leftover.
We made it! Everyone (except me) had recycled costumes that required no effort and would not win a costume contest, we forgot about carving pumpkins (next year!), didn't deliver "boo" treats to our neighbors (next year), did not put up Halloween decorations, didn't even think about a Halloween meal or craft, forgot to get something to gather candy (thanks, mom), didn't record or rent a Halloween movie...hmmm, shall I keep listing my failings?
Amazingly, it was still a fantastic Halloween where everyone had lots of fun and lots of sugar. And, who doesn't love a one month old in just about any costume. He totally cracked us up in each of his little outfits. To see the pics, click here!
Now for the White Bean Chicken Chili...an award winner in 2 chili cook offs, so cheap, easy and one of our family favorites!
3 T. oil
1 large onion, chopped
the meat from 1 rotisserie chicken or equivalent
3 C. chicken broth
3 small cans of chopped green chilis
3 cans of white beans, undrained
3-4 tsp. garlic powder
1-2 tsp. garlic salt
3-4 Tbsp. cumin
1 bunch of fresh cilantro, chopped
1/4 tsp. red pepper flakes (if you like spice, I don't usually use them)
Heat oil and cook onions until translucent. Stir in broth, chilies, chicken and spices and let simmer 15 minutes. Stir in beans, simmer 5 minutes. Taste it...because of differences in chicken, green chilis and broth sometimes it needs more spices. If not flavorful enough, add more garlic, garlic salt and cumin until it tastes just right. Let simmer for a few minutes. Top with cheese, avocados, sour cream and crumbled chips. Makes about 12 cups. For a large crowd I 3x this recipe (still only use 2 chickens). Great to make in the morning then put in crockpot until time to serve, fantastic leftover.
Wednesday, March 9, 2011
Delectably Delicious
Baking is a real chore for me, so when I find an awesome dessert that is foolproof and crazy good, I have to share. This Chocolate Caramel Delights recipe I got from my uncle gets rave reviews every time, and it's fast and easy. Plus, they are best if you make them the day before and all the ingredients can settle in. Enjoy!
Chocolate Caramel Delights
1 1/2 cups flour
1 1/2 cups old fashioned oats
1/4 tsp. salt
1/2 tsp. baking soda
1 1/2 cups brown sugar, firmly packed
1 1/8 cups melted butter or margarine
14 ounce bag caramels (48)--I've also used the little caramel balls
1/2 cup whipping cream
1 12 ounce package milk chocolate chips--use the good ones
In a large bowl combine first 6 ingredients to make mix. Melt caramels and whipping cream in a saucepan over low heat. Sprinkle 1/2 of mix into 9 x 13 ungreased pan. Bake at 350 degrees for 10-15 minutes. Sprinkle chocolate chips over baked mixture and top with melted caramel mixture; sprinkle remaining mix on top. Bake at 350 degrees for 15 minutes. Allow at least a few hours to cool and settle.
Chocolate Caramel Delights
1 1/2 cups flour
1 1/2 cups old fashioned oats
1/4 tsp. salt
1/2 tsp. baking soda
1 1/2 cups brown sugar, firmly packed
1 1/8 cups melted butter or margarine
14 ounce bag caramels (48)--I've also used the little caramel balls
1/2 cup whipping cream
1 12 ounce package milk chocolate chips--use the good ones
In a large bowl combine first 6 ingredients to make mix. Melt caramels and whipping cream in a saucepan over low heat. Sprinkle 1/2 of mix into 9 x 13 ungreased pan. Bake at 350 degrees for 10-15 minutes. Sprinkle chocolate chips over baked mixture and top with melted caramel mixture; sprinkle remaining mix on top. Bake at 350 degrees for 15 minutes. Allow at least a few hours to cool and settle.
Tuesday, February 15, 2011
Best Salad Ever
I love to cook...not bake (too much measuring and no way to fix a mess) and rarely does my stuff look pretty, but it always tastes good...especially salsads. I got this recipe from Aimee Hada and twisted it up a bit and it was a huge hit at the last shower I went to, so I thought I'd share. The dressing is so fun and different, you might want to drink it.
Chopped Salad:
1 head of Romaine, thinly shredded
1 bunch of cilantro, chopped
1 can black beans, drained and rinsed
3 ears of cooked corn, sliced off ear (or 2 cups frozen corn, thawed and drained)
2 avocado, chopped
2 tomatoes, seeded and chopped
1 large mango, chopped
4 oz. feta cheese
1/2 bag of tortilla chips, crumbled
Lime-Cumin Vinegarette:
9 limes, juiced
almost 1 cup of vegetable oil
1/2 c. brown sugar
2 tsp. salt
2 tsp. ground chili powder
2 1/2 tsp. ground cumin
1 tsp. garlic powder
Mix lettuce and cilantro, then top with the rest of the ingredients. Shake the dressing together then toss with the salad. You won't need all the dressing, so save some for later!
It's easier than it looks and so good. Enjoy!
Chopped Salad:
1 head of Romaine, thinly shredded
1 bunch of cilantro, chopped
1 can black beans, drained and rinsed
3 ears of cooked corn, sliced off ear (or 2 cups frozen corn, thawed and drained)
2 avocado, chopped
2 tomatoes, seeded and chopped
1 large mango, chopped
4 oz. feta cheese
1/2 bag of tortilla chips, crumbled
Lime-Cumin Vinegarette:
9 limes, juiced
almost 1 cup of vegetable oil
1/2 c. brown sugar
2 tsp. salt
2 tsp. ground chili powder
2 1/2 tsp. ground cumin
1 tsp. garlic powder
Mix lettuce and cilantro, then top with the rest of the ingredients. Shake the dressing together then toss with the salad. You won't need all the dressing, so save some for later!
It's easier than it looks and so good. Enjoy!
Honey Lime Enchiladas
Honey Lime Chicken Enchiladas (Adapted from a recipe by Jenna Lee)
Marinade:
6T honey
5T lime juice
1 T chili powder
1/2 tsp. garlic
1 rotisserie chicken, shredded (or 4 breasts cooked and shredded)
1 lb. Monterey jack cheese, shredded
16 oz. green enchilada sauce
1 c. buttermilk (or cream)
1T honey
10 flour tortillas
Mix marinade ingredients together and toss with shredded chicken. Let sit in fridge all day or at least a few hours. Pour 1/2 enchilada sauce on the bottom of 9 x 13 pan. Fill tortillas with cheese and chicken. Mix remaining enchilada sauce with muttermilk, leftover marinade and 1 more T of honey. Pour sauce on top and sprinkle with more cheese. Bake at 350 for 30 minutes.
Marinade:
6T honey
5T lime juice
1 T chili powder
1/2 tsp. garlic
1 rotisserie chicken, shredded (or 4 breasts cooked and shredded)
1 lb. Monterey jack cheese, shredded
16 oz. green enchilada sauce
1 c. buttermilk (or cream)
1T honey
10 flour tortillas
Mix marinade ingredients together and toss with shredded chicken. Let sit in fridge all day or at least a few hours. Pour 1/2 enchilada sauce on the bottom of 9 x 13 pan. Fill tortillas with cheese and chicken. Mix remaining enchilada sauce with muttermilk, leftover marinade and 1 more T of honey. Pour sauce on top and sprinkle with more cheese. Bake at 350 for 30 minutes.
Canned Salsa
I have a killer homemade, fresh salsa recipe, that i love to make and love to eat...so I've gotten spoiled and so has my family. We like very few store salsas (unless they are over $5). But, my fresh stuff doesn't stay good for long, and I don't like making it daily, so I remembered I loved Lyric's mom's canned salsa recipe, so the other night I canned 10 huge jars of salsa! We love salsa a bit sweet and not too spicy, so we've been plowing through our supply. The best thing about it is that you don't need a canner...the jars seal themselves! Here's the recipe if you want to give it a try.
P.S. You have to have a HUGE pot, buy the tomatoes at Costco, and find a good deal on green peppers (farmer's market) to make it very cost effective.
8 quarts whole tomatoes, blended for a few minutes (I use my hand blender)
9 chopped green peppers (the smaller chopped the better)
3/4 c. dried onions
4 large chopped jalepenos (some seeds removed, can use more if you like it spicy)
1 bunch cilantro, chopped
5 c. vinegar (white distilled)
4 T. salt
2 tsp. pepper
1/4 chopped fresh garlic (sold in jars)
1/2 c. sugar (you can omit this if you don't like it very sweet)
Add all ingredients to a large stock pot. Cook slowly for at least 3 hours (not a big boil, more a light simmer). You will need to stir it often but not constantly. Then pour into jars. They will seal themselves. If they don't seal in 24 hours, refrigerate and eat.
(If you have questions about how to can this, let me know!)
Monday, February 14, 2011
Home-made Laudry Detergent
I'm all of a sudden becoming a pioneer woman. We learned how to make our own laundry soap (thanks Alyson) the other night and it actually works really well. It's crazy cheap, we made all those bottles for about $8. They should last us all a good long time. It's kind of exciting and empowering learning how to do things for yourself. If you are intersted, here is the recipe. We added Lemon Grass essential oil to ours, and I love the way it smells.
Homemade Laundry Soap
One batch (about $2) equals 180 loads for top loading machine or 640 loads for front loading high efficiency machines:
You'll need:
4 cups hot water
1 bar of Fels-Naptha bar soap ( I found it in the laundry isle @ Fry's & Safeway)
1 cup Arm & Hammer washing soda (can find it in the laundry isle @ Fry's) ** Looks like baking soda box but read the label carefully as you want the washing soda **
1/2 cup Borax (I use the brand 20 Mule Team)
1) Grate bar of soap in water. Stir on med-low heat continually until dissolved & melted .
2) Fill 5 gal bucket 1/2 full of water. Add melted soap, washing soda & borax. Fill bucket to the top with more water. Stir until all powder is dissolved. Put a lid on it & let it sit overnight. to thicken. If you like a scent to your soap use apprx 30 drops of essential oil. I use lavender.
3) Once mixture is thick, stir again & fill a clean laundry soap dispenser (I use my used Tide one which has a spout).
3) Fill fill dispenser 1/2 full with soap mixture & the rest with water. Shake well before each use. Mixture will gel into laundry soap consistency.
I put a lid on left overs and store it in a closet in my laundry room. You may want to cut the recipe in 1/2 if you don't want or have the room to store left overs. One batch goes a long, long way.
Top loaders: Use 5/8 c per load (for a total of 180 loads)
Front loading high efficiency machine: 1/4 c per load (for a total of 640 loads)
One batch (about $2) equals 180 loads for top loading machine or 640 loads for front loading high efficiency machines:
You'll need:
4 cups hot water
1 bar of Fels-Naptha bar soap ( I found it in the laundry isle @ Fry's & Safeway)
1 cup Arm & Hammer washing soda (can find it in the laundry isle @ Fry's) ** Looks like baking soda box but read the label carefully as you want the washing soda **
1/2 cup Borax (I use the brand 20 Mule Team)
1) Grate bar of soap in water. Stir on med-low heat continually until dissolved & melted .
2) Fill 5 gal bucket 1/2 full of water. Add melted soap, washing soda & borax. Fill bucket to the top with more water. Stir until all powder is dissolved. Put a lid on it & let it sit overnight. to thicken. If you like a scent to your soap use apprx 30 drops of essential oil. I use lavender.
3) Once mixture is thick, stir again & fill a clean laundry soap dispenser (I use my used Tide one which has a spout).
3) Fill fill dispenser 1/2 full with soap mixture & the rest with water. Shake well before each use. Mixture will gel into laundry soap consistency.
I put a lid on left overs and store it in a closet in my laundry room. You may want to cut the recipe in 1/2 if you don't want or have the room to store left overs. One batch goes a long, long way.
Top loaders: Use 5/8 c per load (for a total of 180 loads)
Front loading high efficiency machine: 1/4 c per load (for a total of 640 loads)
Monday, February 7, 2011
Salad, Pasta, Books, TV
Once in awhile I find things that solve my own problems and I just have to share...
Problem 1: I need an impressive winter salad to take to a get together
Problem 1: I need an impressive winter salad to take to a get together
Here is the best winter salad I make...spinach, bacon, pears, a delightful vinaigrette dressing. I promise, everyone will want this recipe:
Spinach Salad with pears and blue cheese
just a note, this is great for company because everything except the pears can be prepared the day before and put into little bags in the fridge if you are making it on a busy day. You can also add rotisserie chicken to it to make it a main dish salad
I just kind of decide how much I want of everything but I'll try to give you an idea:
One large bag of spinach (almost all of a Costco size bag)...enough to fill a very large bowl of salad (you can also use Romaine or green leaf lettuce if you prefer)
1 yellow pepper, cut into very small pieces
1/2-3/4 medium red onion, cut into very small pieces
About a pound of bacon, cooked crisp and crumbled (I'm not afraid of microwave bacon...I actually like how crisp it gets)
2 ripe d'anjou pears (I think having this type of pear is important, they take awhile to ripen so buy early) cut into smallish pieces
Crumbled blue cheese, to taste (I don't like really big chunks)
Sugared almonds, the more the better :) about 1 larger bag of slivered almonds
To sugar the almonds put the bag of almonds into a pan on the stove, add about 1/2 to 3/4 C of sugar...cook over medium high heat until the sugar starts to dissolve and becomes liquid and the almonds begin to brown. When they are coated, pour onto a pan or plate, let them dry and cool and then crumble into salad.
Here is the dressing recipe: 1/4 C red wine vinegar, 1 TBSP. Dijon mustard, 1/4-1/3 C sugar, 1/2 cup plus 2 TBSP oil, a dash of salt and pepper. Shake! (I like to make the dressing the day before and let it sit in the fridge. Shake it up and make sure it tastes just right.) Don't dump it all on to the salad...pour some, toss, taste, pour some more, etc.
Problem 2: I'm taking dinner to a friend's family but I want something that is easy to transport, makes double for my family, won't break the bank and her picky kids will eat
This meal is a new one, but recently got rave reviews from my family and another! And, for all of you who don't cook, I promise, making a white sauce is simple (but don't use cannery flour)!
Cheesy Rigatoni
1 lb. rigatoni noodles
36 oz. Ragu Sun-dried tomato and basil spaghetti sauce (about a jar and 1/2--I think this kind and flavor is best)
1 lb. mozzarella cheese
1/2 c. Parmesan cheese
1 zucchini, grated
2 cups fresh spinach, chopped
4 T. butter
4 T. flour
2 c. milk
Cook and drain noodles according to package. Grate the zucchini and saute over med-hi heat in a little butter (if you must have meat, this is a good time to saute the beef or sausage too), when almost cooked, throw in the spinach and pour the spaghetti sauce over the mixture . Cover and let simmer. Make a white sauce by melting the butter into a saucepan, when melted, whisk in flour and then whisk in milk until smooth. Stir until it thickens a bit.
In a deep 9 x 13 pan, Layer 1/2 the noodles, 1/2 the white sauce (it won't completely cover), 1/2 the spaghetti sauce and 1/2 of both cheeses. Repeat layers. Bake 30-40 minutes at 350 degrees until hot and bubbly.
I promise no one even notices the spinach or zucchini...you can't taste it at all. Serve with french bread and an easy Cesar salad.
Problem 3: It's winter and I'm inside all the time...what should I read?
If you want to better yourself: The Anatomy of Peace (The Arbinger Institute)
Incredible. This is technically a "self-help" book, which I usually can't stand, but this one was the greatest. For one, it was written in allegory, which made it much more interesting...it's like I was reading someone else's life experience but gleaning all the advice and help I needed from it. For two, it was so full of "truth" that I was constantly nodding my head, smiling and wondering why I hadn't already seen things the same way. It talks about having a heart at peace with everyone around you and I've had multiple situations in the last few months where I have used the strategies and philosophies and feel so much better about the way I have handled difficult situations. This book made me so self-reflective that at times I was uncomfortable with what I was realizing about myself and what I need to change. It was an easy, quick read and I'd recommend it to anyone who wants to better their relationships or who is struggling with something or someone in particular. I'm planning on re-reading it often.If you want to learn about another culture and be devoured by great writing and an unforgettable story: Shanghai Girls (Lisa See)
Oh man I loved this book. I could not put it down. I loved the way the author included so many different viewpoints in her novel. I loved main character and watching her grow, mature and become a mother. I loved reading how so many survived serious hardship. People and children are amazingly resilient. It was a historical fiction (a combination of many real stories with fictional characters). It made me look at people and the world differently and wonder what they had been through to be where they are today. I loved how it showed that your life doesn't have to be perfect to find happiness and contentment...oftentimes you must create that peace and fulfillment within yourself in spite of your circumstances. Most lives don't go according to plan. The Chinese culture is so different from mine, that I always find it fascinating to learn more about it, especially to hear what America was like for them. I have to admit, I hated the ending though...I mean really hated it, so I'm ignoring that it ended the way it did because aside from the last 10 pages, it was truly amazing. Overall, it was pretty clean though there were some difficult and very real things that happened in the book. Problem 4: Everything on television is complete junk. What can we watch that is actually interesting and appropriate?
We LOVE NBC's Parenthood. Great, fun, realistic and uplifting. If you haven't watched it yet, we'd recommend getting caught up...it's halfway through the second season right now. Of course there are a handful of other things we watch, but this is our favorite (so I'm sure it will get cancelled), and between Mike's studying and my reading, there isn't a ton of time for TV.
What are you cooking, watching and reading to keep your winter moving?
Tuesday, January 4, 2011
Soup, Dessert, Books
What's for dinner?Butternut Squash Soup. The best recipe I've ever had. I took a really simple one and tweaked it a few years ago and it's one of my favorite things about the fall season. Plus, it's so good for you!
3 Tbsp. butter
2 1/2 C. chopped onion
3 1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
3 T. brown sugar
6 C. chicken broth (I used Swanson)
1 tsp. salt
3/4 tsp. pepper
5 1/2-6 C. cooked, mashed butternut squash
2-3 C. milk
Slice the butternut squash (about 3 med. size) in half, remove seeds, wrap it in foil and cook at 400 degrees for 45 minutes or until soft. Scoop it out, mash a bit and place in a bowl (you can do this the day before). You can also buy cubed squash at the store...I'd say about 3 lbs. of cubed squash.
Put butter, onion, sugar and seasonings in a saucepan and cook over med-hi heat until onion is soft. Stir in broth and squash. Bring to a boil and cook for about 10 minutes. Remove from heat and puree in blender or food processor (or I use my hand blender and it works great). Return to saucepan and stir in milk (add 2-3 cups depending on thickness desired) and reheat. (When you reheat the next day, add a little more milk to thin it out a bit).
Sometimes, depending on the squash, my soup needs a bit more salt or pepper. Taste it and feel free to stir in more salt, pepper or spice.
What's for dessert?world's easiest Pumpkin Chocolate Chip Cookies1 small can of pumpkin
1 spice cake mix
3/4 bag of milk chocolate chips
I'm serious. Mix the cake mix and pumpkin together, add chocolate chips. Place by spoonfuls onto a cookie sheet and bake at 325 for 12 minutes. We love them and they can't be too bad for you, right? (Unless you eat 10 at a time like I do). Also, if you can only find the big cans of pumpkin, just use 2 cake mixes and more chocolate.
What should I read?Still Alice: Lisa GenovaThis book was amazing. I read it in about 3 days because I couldn't stop. It's about a woman who gets Alzheimer's in her mid 50s. It was just...everything. The writing fantastic, the characters perfect and the experience so real. It was frightening, loving, emotional, hopeful and hopeless all at the same time. I loved the length too...just right. I'd recommend it to anyone.
Outliers: Malcolm Gladwell
This book was absolutely fascinating. It's a non-fiction book but I couldn't wait to pick it up and I never wanted to put it down, which is rare for me and non-fiction. It explores why some of the most successful people in the world are so successful. It creates a compelling argument for a success formula (which also involves a heavy degree of luck...so sorry if you were going to follow it step by step). It delves into elite hockey players in Canada, Chinese math students, the Beatles, Bill Gates, and oh so many other fascinating characters. It turns out each of the success stories has the exact same properties. It talks a lot about education of children and what works best. It also talks about why people just need to be "smart enough," not necessarily geniuses. It lays out reasons for having your child be "older" for his age and how your upbringing and culture are big predictors of how successful you will be. This is an outstanding read and I gleaned so much inspiration from it.Pope Joan: Donna Woolfolk Cross
Absolutely, positively fantastic. I loved this book for so many reasons. First, the writing was just the way I like it...descriptive enough to get a point across but not too flowery. It was historical fiction written by a woman who usually writes only non-fiction, so she did her homework. It is about a woman in the 800s (yes, the 800s). I love how it explores the crusades and the Catholic church during the dark ages. I loved watching the heroine fight for light, truth, and knowledege. I love the way they bring in ancient great thinkers and try to reconcile logic and faith. I was amazed by what life was like then. The author also did a wonderful job of really giving us an actual setting...what they ate, how they cared for the ill, how they socialized. It was just so good. At the end the author gives evidence for what she has written and it felt so satisfying. The best part though? I couldn't put it down. I was hooked during the first chapter. Oh, and it's clean which is always a bonus.
3 Tbsp. butter
2 1/2 C. chopped onion
3 1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
3 T. brown sugar
6 C. chicken broth (I used Swanson)
1 tsp. salt
3/4 tsp. pepper
5 1/2-6 C. cooked, mashed butternut squash
2-3 C. milk
Slice the butternut squash (about 3 med. size) in half, remove seeds, wrap it in foil and cook at 400 degrees for 45 minutes or until soft. Scoop it out, mash a bit and place in a bowl (you can do this the day before). You can also buy cubed squash at the store...I'd say about 3 lbs. of cubed squash.
Put butter, onion, sugar and seasonings in a saucepan and cook over med-hi heat until onion is soft. Stir in broth and squash. Bring to a boil and cook for about 10 minutes. Remove from heat and puree in blender or food processor (or I use my hand blender and it works great). Return to saucepan and stir in milk (add 2-3 cups depending on thickness desired) and reheat. (When you reheat the next day, add a little more milk to thin it out a bit).
Sometimes, depending on the squash, my soup needs a bit more salt or pepper. Taste it and feel free to stir in more salt, pepper or spice.
What's for dessert?world's easiest Pumpkin Chocolate Chip Cookies1 small can of pumpkin
1 spice cake mix
3/4 bag of milk chocolate chips
I'm serious. Mix the cake mix and pumpkin together, add chocolate chips. Place by spoonfuls onto a cookie sheet and bake at 325 for 12 minutes. We love them and they can't be too bad for you, right? (Unless you eat 10 at a time like I do). Also, if you can only find the big cans of pumpkin, just use 2 cake mixes and more chocolate.
What should I read?Still Alice: Lisa GenovaThis book was amazing. I read it in about 3 days because I couldn't stop. It's about a woman who gets Alzheimer's in her mid 50s. It was just...everything. The writing fantastic, the characters perfect and the experience so real. It was frightening, loving, emotional, hopeful and hopeless all at the same time. I loved the length too...just right. I'd recommend it to anyone.
Outliers: Malcolm Gladwell
This book was absolutely fascinating. It's a non-fiction book but I couldn't wait to pick it up and I never wanted to put it down, which is rare for me and non-fiction. It explores why some of the most successful people in the world are so successful. It creates a compelling argument for a success formula (which also involves a heavy degree of luck...so sorry if you were going to follow it step by step). It delves into elite hockey players in Canada, Chinese math students, the Beatles, Bill Gates, and oh so many other fascinating characters. It turns out each of the success stories has the exact same properties. It talks a lot about education of children and what works best. It also talks about why people just need to be "smart enough," not necessarily geniuses. It lays out reasons for having your child be "older" for his age and how your upbringing and culture are big predictors of how successful you will be. This is an outstanding read and I gleaned so much inspiration from it.Pope Joan: Donna Woolfolk Cross
Absolutely, positively fantastic. I loved this book for so many reasons. First, the writing was just the way I like it...descriptive enough to get a point across but not too flowery. It was historical fiction written by a woman who usually writes only non-fiction, so she did her homework. It is about a woman in the 800s (yes, the 800s). I love how it explores the crusades and the Catholic church during the dark ages. I loved watching the heroine fight for light, truth, and knowledege. I love the way they bring in ancient great thinkers and try to reconcile logic and faith. I was amazed by what life was like then. The author also did a wonderful job of really giving us an actual setting...what they ate, how they cared for the ill, how they socialized. It was just so good. At the end the author gives evidence for what she has written and it felt so satisfying. The best part though? I couldn't put it down. I was hooked during the first chapter. Oh, and it's clean which is always a bonus.
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