Twice Baked Butternut Squash with Quinoa and Gorgonzola

When I saw this on Pinterest I knew I had to try it. I changed a few things. But it is pretty close to the original recipe. It is DELICIOUS!
1 large butternut squash
1 tablespoon olive oil (I used Jalapeno Olive Oil for a little kick)
1 tsp minced garlic
1/2 cup quinoa
1 cup water
1/2 cup gorgonzola cheese

Preheat oven to 400˚.

Slice butternut squash in half and scoop out seeds and pulp. Place each half cut side down on a foil lined jelly roll pan. Place in oven and bake until tender, about 60 minutes. Once done, remove and set aside.

In a medium pan heat olive oil over medium low heat. Add garlic to oil. Stir in quinoa and water. Bring to a boil, cover and reduce to a simmer let cook until water is absorbed, 12-15 minutes.

Scoop out butternut squash. Place squash in a small casserole dish (I used a 6 x 8.) Mash with a fork. Stir in 1/2 of the gorgonzola cheese. Once quinoa is done mix it into the butternut squash. Sprinkle remaining gorgonzola cheese on top.

Bake an additional 15-20 minutes or until cheese is melting and top is beginning to brown.

Slow Cooker Buffalo Potato Soup

1 bag shredded hashbrowns

1/2 block 2% velveeta, cubed

1 can cream of celery soup

1 carton vegetable broth

1 can creamed corn

1/2 to 1 cup Franks Red Hot Sauce (depending on how hot you like it)

Combine above ingredients in crock pot. Cook on low 8 hours. Puree with immersion blender.

Butterscotch Toffee

I used to love Heath bars! Since I don't eat chocolate anymore I haven't had one in over five years. I got a recipe email for English Toffee earlier this week. I had a great idea! I decided to make it with butterscotch chips instead of chocolate. YUM! I made it for a party. I am not sure between everyone in our house if there will be any left by 5 today!
1 cup butter
1 cup sugar
1 tablespoon light corn syrup
2 tablespoons water
1 bag butterscotch chips

Line a jelly roll pan with foil. Spray foil with cooking spray.

In a heavy saucepan melt butter over medium high heat. Stir in remaining ingredients except butterscotch chips.

Stir constantly until candy thermometer reads 300 degrees or until candy is thick and golden.

Spread on prepared pan, and then sprinkle with butterscotch chips. Spread chips evenly until melted and top is completely covered.

Refrigerate to set. Break into pieces before serving.

Dipped PB Pretzels

When I saw this on foodgawker I knew I had to make it! I couldn't find the holiday pretzels. So I went with square and holiday sprinkles.
1 cup creamy peanut butter
2 tablespoons softened butter
1/2 cup powdered sugar
3/4 cup brown sugar
Pretzels

Vanilla Bark
Chocolate Melts
Sprinkles

Line a baking sheet with wax paper and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter and butter until combined. Scrape down bowl, add sugars and beat until combined.

You should be able to roll the mixture into balls without sticking to your hands. If needed, add more powdered sugar until you reach a consistency that is easy to roll. If it gets dry and a little milk at a time until it is easy to roll.

Roll the mixture into small balls, about 1/2 teaspoon of mixture for each ball, and place on prepared baking sheet. Sandwich the balls between two pretzels and place in the freezer for 30 minutes.

Melt the almond bark and chocolate melts according to package directions. Dip half the pretzel in the melts. Roll in sprinkles. Place on wax paper to set.

Store in airtight container.

Ginger Snaps Cookie Balls

I love Kraft Food & Family Magazine! When I saw this yesterday I knew it would be perfect for our holiday party. I modified it a little though since I don't eat chocolate.
1 pkg. (8 oz.) cream cheese, softened

2-1/2 dozen ginger snaps (I used homemade but you the original recipe says used boxed cookies)

2 pkg. vanilla bark, melted

Crush two dozen of the cookies. Mix cream cheese and cookie crumbs until well blended.

Shape into balls using a cookie scoop; place in single layer in shallow pan. Freeze 10 min.

Crush remaining six cookies.

Dip in vanilla; place in single layer in shallow waxed paper-lined pan.

Sprinkle with remaining crumbs.

Refrigerate 1 hour or until firm. Keep refrigerated.

Spiced Nuts

Andrew and I went out to The Wine Shop last weekend. They served great spiced nuts. I tried to remember everything she told me was in them.

4 tablespoons butter

1/2 cup brown sugar

1/4 cup water

1/4 teaspoon ground cumin

1/4 teaspoon turmeric

1/2 teaspoon cayenne
1/2 teaspoon cinnamon

1 teaspoon salt

1 tablespoon fresh diced rosemary.
6 cups mixed nuts

Line a pan with foil.

Toast nuts in a skillet over medium heat. Place nuts on lined pan.

Melt butter in skillet. Stir in brown sugar and spices. Stir until a glaze forms. Stir in nuts. Continually stir for 2-5 minutes until nuts are well coated and there isn't much glaze left in the pan.

Spread glazed nuts on pan. Break apart any clumps. Cool until sugar sets. Store in air tight container.

Microwave Almond Butterscotch Brittle

1 cup brown sugar

1/2 cup light corn syrup
1 cup almonds
1 tablespoon butter
1 teaspoon vanilla extract

1/2 cup butterscotch chips

1 tablespoon baking soda

Line a cookie sheet with foil. Spray the foil with cooking spray.

Combine brown sugar and corn syrup in a large bowl and microwave on high 4 minutes.

Stir in almonds and microwave on high 3 1/2 minutes more.

Stir in butter, butterscotch chips, and vanilla and microwave for 1 minutes.

Stir in baking soda until light and foamy.

Pour onto cookie sheet and spread thin.

Cool completely and break into pieces.