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.