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.

Microwave Cashew Brittle

1 cup white sugar

1/2 cup brown sugar corn syrup
1 cup cashews
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

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

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

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

Stir in butter and vanilla and microwave for 1 1/2 minutes.

Stir in baking soda until light and foamy.

Pour onto cookie sheet and spread thin.

Cool completely and break into pieces.

Oeey Gooey Butterscotch Bars

1 box french vanilla cake mix

1 box sugar free butterscotch pudding

1 stick of butter

1 box powdered sugar (4 cups)

1 8 oz. bar cream cheese

4 eggs

2 cups shredded coconut

1 cup butterscotch chips

Preheat oven to 350.

Combine cake mix, pudding, butter and 1 egg until well blended. Press into the bottom of a 9 x 12
pan.

Mix softened cream cheese & eggs until smooth. Slowly add sugar until thoroughly mixed. Fold in coconut and butterscotch chips. Pour mixture over the crust in the pan.

Bake 45 minutes.

Butternut Squash Cinnamon Streusel Pancakes

When I saw this recipe on foodgawker I knew I had to try it! I changed around a few things. It was DELICIOUS!

For the cinnamon streusel:

1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks

To make the pancakes:
1-1/4 cup all-purpose flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup milk
1/2 cup pureed butternut squash (can also use pumpkin)
1 large egg
2 tablespoons apple sauce
1 teaspoon vanilla extract

First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.

In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside. Add in milk, egg, butternut squash, apple sauce, and vanilla extract. Mix until well combined.

Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto heated skillet. Add 1-2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown.

Serve pancakes with syrup.

Baked Butternut Squash Oatmeal

Original recipe found on foodgawker

2 cups butternut squash puree (or pumpkin as original recipe calls for)

1/2 cup brown sugar

2 eggs

1 tsp pumpkin pie spice

3/4 tsp baking powder

1/2 tsp vanilla

1-1/2 cups milk

2-1/2 cups multigrain hot cereal

Preheat the oven to 350 degrees.

In a large bowl, whisk together the butternut squash puree, brown sugar, eggs, vanilla, pumpkin pie spice, and baking powder until smooth. Whisk in the milk.

Mix the dry oats into the squash mixture. Coat an 8x8 baking dish with non-stick spray. Pour in the squash oat mixture. Cover with foil and bake in the preheated oven for 45 minutes, removing the foil after the first 30 minutes.

Serve hot right out of the oven or refrigerate until ready to serve. Can be eaten cold or reheated. Top with milk, maple syrup, whipped cream, or nuts.

Cheesy Taco Corn Chowder

I love the cheesy taco corn on the cob so much I decided to try to turn it into a soup.
8 ears corn, corn sliced from cob
1 bag frozen hashbrowns
1 can green chilis
3 tbsp taco seasoning
2 cups vegetable broth

3 limes, zested and juiced

Combine above ingredients in slow cooker. Cook on low 6 hours.

Add in:
1 cup sour cream
2 cups queso fresco, crumbled or shredded

Stir in sour cream. Use an immersion blender to blend to desired consistency. Stir in cheese. Cook an addition 1-2 hours on low.

Serve. Top with additional cheese.

Cheesy Taco Corn on the Cob

6 ears corn, cooked

1/4 cup canola mayonnaise

1 lime, zested & juiced

1 tsp taco seasoning

1/2 block Mexican crumbling cheese, crumbled

Combine mayo, lime zest, and juice in a small bowl.

In a separate bowl (large enough to roll corn in) combine taco seasoning and cheese.

Brush cooked corn with mayo mix. Roll in cheese mix. Serve immediately.

Lauren's Texas Cavier

I went to visit my roommate from college over the weekend. She put a twist on Texas Caviar that I have never had before. It was delicious. Andrew even liked it. I made it yesterday. YUM!

1 can corn, drained

1 can black beans, drained

1 can tomatoes with chilies, drained

1 jalapeno, seeds and ribs removed, diced

1 cup Italian dressing

1 container feta cheese

Combine above ingredients in a bowl; stir. Chill until ready to serve.

Chilled Strawberry Soup

On our trip to Florida last week we went to dinner at 1900 Park Fare at Disney. I had chilled strawberry soup. It was DELICIOUS. Here is my lightened up version.

2 1/2 lbs Frozen Strawberries (thawed with juice)

16oz Fat Free Half & Half

2oz Light Sour Cream (Regular)

3oz Fat Free Vanilla Yogurt

1/2 lb fresh strawberries, halved

Mix frozen strawberries, half and half, sour cream, and yogurt in a blender. Blend until it has a smooth consistency. Chill and then mix well before serving. Add fresh strawberries halves as garnish.

Ooey Gooey Coconut Lemon Bars

1 lemon cake mix
1 stick of butter
1 box powdered sugar (4 cups)
1 8 oz. bar cream cheese
4 eggs
2 cups shredded coconut

Preheat oven to 350.

Combine cake mix, butter and 1 egg until well blended. Press into the bottom of a 9 x 12 pan.

Mix softened cream cheese & eggs until smooth. Slowly add sugar until thoroughly mixed. Fold in coconut. Pour mixture over the crust in the pan.

Bake 45 minutes.

Let cool completely. Dust with powdered sugar if desired before serving.

Vegan Bean Dip

1/2 package soy cheese
1 can fire roasted diced green chilies
1 tub better than cream cheese
1 can vegetarian chili

Preheat oven to 350.

Spread cream cheese evenly in the bottom of an 8x8 dish.

Mix together diced green chilies and chili. Spread over cream cheese.

Top with soy cheese.

Bake 20 minutes.

Slow Cooker Smoky Corn Chowder

6 ears fresh corn, sliced from cob

1 bag frozen hashbrowns, broken apart

1 can vegetable stock

1 can evaporated milk

1 can fire roasted green chiles

1 tsp smoked sea salt

1/2 tsp smoked spanish paprika

1/2 tsp fresh ground black pepper

8 oz block gruyere cheese, shredded

Combine above ingredients in slow cooker (everything but cheese) Cook on high 3 hours, puree using an immersion blender. Cook on low 2 more hours. Add cheese during last 1 hour of cooking if desired.

Slow Cooker Granola

Original Recipe
5 cups oats

1 cup mixed nuts, chopped
1 cup dried fruit
1/2 cup honey
1/2 cup sunflower seeds
1/4 cup almond butter
1 tbsp cinnamon

Place all ingredients in slow cooker and set to high for 3-4 hours. Place a wooden spoon or other utensil under the lid so it doesn’t close all the way. Check and stir the granola around every 30 minutes, or when it becomes fragrant. Once it looks a bit browned and toasted, it’s ready to go. Turn off slow cooker, let granola cool, then store in airtight container.

Peanut Butter & Jelly Bread

1 loaf frozen bread dough

1 egg, beaten
1/4 cup peanut butter

1/4 cup jelly

Let dough rise according to package directions.

Roll dough into a rectangle.

Spread peanut butter evenly on dough leaving a one inch border. Spread jelly on top of peanut butter. Fold in sides about one inch.Roll dough into a loaf shape.Put back in loaf pan.Brush egg on top.

Bake according to bread dough package directions.