Fresh Fruit Tart

Yes- I know it screams USA all the way! and I bet your are saying to yourself, "where was this post for our 4th of July picnic?"  The answer... it was collecting digital dust in the "Food 2013" folder of my desktop, just waiting for me to blog it.  Life has been busy, and I'm running a bit late on posts.  So lets just pretend it's Independence Day and you're thoroughly impressed with my foodie display of patriotism, shall we? :)
So here is a lovely Fruit Tart in memory of the summer days that are all but gone.
I found this one on my cute Sis-in-law, Amy's blog.  It looked too good to pass up.  Maybe it was also because of the cute picture of my precious niece on the post.  I LOVED the crust.  It was SO EASY!  I recently got a food processor and it was a great easy crust recipe, that also tasted good.  I wasn't as crazy about the filling, and I think that was probably a lot my fault.  Hers looked lovely, but I just couldn't get my cream to whip and the cold made the butter chunk up and it was just kind of a runny, fatty mess.  But... it still tasted good and the fresh fruit make just about anything taste good.  It was a real treat... And a pretty one to boot!
Thanks for the recipe, Amy!

Fresh Fruit Tart

Tart Crust:

1/2 C. powdered sugar

1 1/2 C. flour

1 1/2 sticks of butter (3/4 C.)

Filling:

1 (8 oz.) package of cream cheese

1/4 C. brown sugar

1 C. whipping cream

1/2 C. powdered sugar

zest of about half and orange (add more if you want it to be more citrusy)

Topping:

strawberries

raspberries

black berries

fresh pineapple

kiwi

any other kind of fruit you would like (blueberries, peaches, oranges, pears, apples, mango, plums, apricots, etc).

1. Preheat oven to 350 F. Combine the crust ingredients in a food processor until it starts to ball up. Now, just use your fingers to press into a 12 inch tart pan with a removable bottom. If the crust seems a little thick, feel free to use a little bit less of the dough. I have actually halved the recipe before and made a thinner crust. Both ways are good! This crust is sweet and flaky and tasty, so thick or thin is delicious. 

2. Bake for about 12 minutes or until the crust is ever so lightly browned. It may take just a little longer, so just watch it. Let it cool completely before removing it from the pan. 

3. Beat together the cream cheese and brown sugar. Separately beat the whipping cream and powdered sugar together until medium peaks form and you have a nice whipped cream. Fold the whipped cream into the cream cheese mixture until combined. Fold in the orange zest. 

4. Once the crust is cool, top it with the cream topping. Slice up all the fruit and throw it on top. Just throw it on or make a pretty design with it. You will want to eat this fairly soon after you top it. 

 

 

Lip Smackin' Ribs

Who needs a grill when you've got a crockpot to make those ribs tender and juicy!  These ribs were tasty and VERY easy to prepare.  They are a perfect 4th of July picnic dish, because while your slow cooker is doing the work, you have time to prepare some yummy side dishes and visit, PLUS you end up with "Lip Smakin' Ribs" in the end. Yum!
Happy 4th!

(I know this is probably a crime to admit, but I actually don't much care for ribs.  Yes, the meat is great, so much work to get to-- and so messy.  It just seems like a lot of fat, bone, and tendon.  I think when I try this recipe again, I will get a boneless cut of pork and enjoy it a whole lot more.  Mind you, this is just between you and me. :)

Lip Smackin' Ribs (Simple and Delicious)

3 tablespoons butter

3 pounds boneless country-style pork ribs

1 can (15 ounces) tomato sauce

1 cup packed brown sugar

1 cup ketchup

1/4 cup prepared mustard

2 tablespoons honey

3 teaspoons pepper

2 teaspoons dried savory

1 teaspoon salt

In a large skillet, heat butter over medium heat. Brown ribs in batches; transfer to a 5-qt. slow cooker. Add remaining ingredients. Cook, covered, on low 6-8 hours or until meat is tender. Yield: 8 servings.

Nutritional Facts

1 serving equals 474 calories, 20 g fat (8 g saturated fat), 109 mg cholesterol, 1,117 mg sodium, 43 g carbohydrate, 1 g fiber, 31 g protein.

The Best Red Velvet Cake

I never have quite enough food coloring to make a truly red Red Velvet cake... It's kind of tragic really.  They always end up more of a pinkish hue; however, what they lack in color, they make up for in flavor. :)  Or at least, that is what I like to tell myself.  I was in a hurry, so I didn't want to make the cake completely from scratch, but I also didn't want it to taste like a cake mix.  This one met both demands and turned out pretty good.  I think the addition of these different ingredients really dressed it up.  Just make sure you have enough red food coloring. :)  I thought it would be fun to add blueberries to the mix and make it kind of a festive patriotic dessert.  

Happy Independence Day!

The Best Red Velvet Cake (The Cake Mix Doctor)

Solid vegetable oil shortening, for greasing the pans

Flour, for dusting the pans

1 (18.5-ounce) package plain butter recipe golden cake mix

2 ½ tablespoons unsweetened cocoa powder

1 1/3 cups buttermilk

1 (1-ounce) bottle red food coloring

8 tablespoons (1 stick) butter, melted

3 large eggs

1 teaspoon pure vanilla extract

1 teaspoon baking soda

1 tablespoon distilled white vinegar

Place rack in the center of the oven and preheat oven to 350 F. Lightly grease 3 9-inch round cake pans with shortening, then dust with flour. Shake out excess flour and set the pans aside.

Place the cake mix, cocoa powder, buttermilk, food coloring, melted butter, eggs, vanilla, baking soda and vinegar in a large mixing bowl and beat with an electric mixer on low speed until ingredients are incorporated, 1 minute. Stop machine and scrape down side of bowl with rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping the side of the bowl again if needed. The batter should look well-blended. Divide batter evenly among 3 prepared pans, about 1 ½ cups batter per pan, smoothing the tops with rubber spatula. Place pans in the oven. If your oven is not large enough to hold 3 pans on center rack, place 2 on that rack and one in the center of the rack above.

Bake cake layers until they just start to pull away from the sides of the pans and the tops spring back when lightly pressed with a finger, 17 to 21 minutes. The layer on the higher rack may bake faster so test it for doneness first.

Transfer cake pans to wire racks and cool for 5 minutes. Run a dinner knife around the edge of each layer and give the pans a good shake to loosen cakes. Invert each layer onto a wire rack, then invert it again onto another rack so the cakes are right side up. Let the layers cool completely. Make frosting.

To assemble the cake, transfer one cake layer, right side up, to a serving platter. Spread the top with some of the frosting. Place a second cake layer, right side up, on top of the first and frost the top. Repeat this process with the third layer. Frost the side of the cake with a thin coat just to set the crumbs. Use the remaining frosting to go back over this and liberally frost the side, working with smooth, clean strokes. To make slicing easier, place uncovered cake in the refrigerator until frosting sets, 20 minutes.

Cream Cheese Frosting:

Place 1 (8-ounce) package reduced-fat cream cheese and 1 stick (8 tablespoons) of room-temperature butter in a large mixing bowl and beat with an electric mixer on high speed until light and fluffy, 1 to 2 minutes. Stop machine and scrape down side of bowl with rubber spatula. Add 1 teaspoon vanilla extract and 4 cups sifted powdered sugar; beat on medium speed until well combined. Increase the mixer speed to high and beat the frosting for 1 minute longer.

 

Crispy Easter Nests

First of all: Forgive my absence... I am in the middle of moving and things have been pretty crazy around here!
Second of all...
HAPPY EASTER!!!
Aren't these fun!  We had such an awesome Easter Egg Hunt yesterday and my friend brought these cute treats.  They were a big hit with kids and grown-ups. :)

Crispy Easter Nests

1 (14 oz.) bag sweetened flake coconut

Green food dye

1 (7.5 oz.) jar Marshmallow Fluff

3 cups Rice Krispies

1/2 cup chocolate chips

Cooking spray

24 Jordan almonds (She used jelly beans)

Preparation

Place 1 (14 oz.) bag sweetened flake coconut in a bowl. Use a toothpick to apply and stir in a few drops of green food dye. Let dry. Melt 1 (7.5 oz.) jar Marshmallow Fluff in a pan over medium-low heat, stirring, until soft and pliable. Stir in 3 cups Rice Krispies. Stir in 1/2 cup chocolate chips; remove from heat. Arrange 8 paper cupcake liners on a work surface. Mist hands with cooking spray. Gather a small amount of cereal mixture and shape to fit into a cupcake liner. Add more cereal to make a rim around top. Let cool. Make 7 more. Fill each nest with a bit of coconut and 3 Jordan almonds.

Best Lemon Cheesecake Ever

So Cheesecake is tough to turn down anyway, but throw freshen it up with a bit of lemon and we're in business!  My friend Sabey made this and had us all foundering on it... my mouth is watering all over again just thinking about it.  I enjoyed the glaze!

*She added about 1 tsp more of lemon zest using fresh lemons.  I loved that she added the mixed berries.  It was the perfect balance of sweet and tart- not to mention beauty. :) YUM!

Best Lemon Cheesecake Ever (Sour Cream Cheesecake)

Source: food.com

Ingredients

Crust

2 1/4 cups graham cracker crumbs

6 tablespoons butter, melted

1/4 cup brown sugar

1 1/2 teaspoons cinnamon

Filling

3 (8 ounce) packages cream cheese, softened 8 hours

3 eggs

3/4 cup sugar

3 tablespoons lemon juice, strained

2 tablespoons flour

2 teaspoons vanilla extract, divided

1 teaspoon lemon zest, finely grated

1 pint sour cream

3 tablespoons sugar

Glaze

1/2 cup sugar

4 teaspoons cornstarch

1/2 cup water

2 tablespoons lemon juice

Directions

Preheat oven to 350°F.

Using your hands or the back of a spoon, mix all crust ingredients in a bowl until well combined.

Press into bottom of an 11 to 12-inch spring form pan.

Bake for 5 minutes.

Let cool; refrigerate until needed.

Using an electric mixer, beat cream cheese at high speed until completely smooth.

Add eggs one at a time, beating until smooth after each addition.

Beat at medium speed as you gradually add the sugar, then flour, lemon juice and 1 teaspoon vanilla, mixing until well blended.

Stir in lemon zest.

Pour into crust; bake at 350°F for 35 minutes.

Blend sour cream with remaining teaspoon vanilla and 3 tablespoons sugar; set mixture in warm place.

Remove cake from oven, and gently spread sour cream mixture on top.

Return to oven and bake for another 12 minutes.

Cool on rack for 30 minutes.

Refrigerate until topping is cool, but not completely chilled.

Combine all glaze ingredients and blend until smooth.

Bring to a boil, stirring constantly until thickened (3 minutes).

Chill until cool, but not set.

Spread on top of cheesecake.

Chill overnight.

 

Coconut-Lime Cake

Someone very special to me had a birthday. :)  Now German Chocolate Cake has always been the stand-by for this guy, but he was sweet and let me switch it up.  He loves lime and he loves coconut... so of course you "put de lime in de coconut and drink 'em bot' up." :)
And SWEET would just about cover the description... cloyingly sweet.  It was too much for me, but it was still really fun to try something new- really labor intensive icing- I've never tried the kind where you have to dissolve and melt the sugar and meringue-ish the egg whites etc.  I know this is probably illegal to say, but to me it tasted just like that marshmallow jet puff spread, which could really save some time.  Basically sweet (cake), on sweet (icing), on sweet (coconut flakes).  We had company, and they said it was good, but you never know if they are "just being nice" or if they really liked it. I liked the lime, but the actual cake wasn't very moist... on the whole, this isn't one I plan on making again.  Just not a winner for me, but fun in theory.   And the birthday boy was still happy, although I'm imagine he was dreaming of German Chocolate. :)

Coconut-Lime Cake

For the cake:

3 1/4 cups cake flour

1 Tbs. baking powder

3/4 tsp. salt

1 3/4 cups milk

1 Tbs. vanilla extract

16 Tbs. (2 sticks) unsalted butter

2 cups sugar

1 Tbs. finely chopped lime zest

4 eggs

For the frosting:

4 egg whites

1 1/3 cups sugar

1/2 cup light corn syrup

1/8 tsp. salt

1 tsp. vanilla extract

2 1/2 cups sweetened shredded coconut

Directions:

Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 350°F. Grease and flour three 8-inch round cake pans; tap out excess flour.

To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.

In a small bowl, stir together the milk and vanilla; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the sugar and lime zest and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. 

Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

Spoon the batter into the prepared pans, spreading the batter evenly. Bake until the cakes begin to pull away from the sides of the pans and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pans to a wire rack and let the cakes cool in the pans for 15 minutes, then turn them out onto the rack and let cool completely.

Meanwhile, make the frosting: In the bowl of an electric mixer, using a handheld whisk, beat together the egg whites, sugar, corn syrup and salt just until combined, about 30 seconds. Place the bowl over but not touching simmering water in a saucepan and whisk until the sugar dissolves and the mixture is hot, 2 to 3 minutes.

Set the bowl on the mixer fitted with the whisk attachment and beat on medium speed for 3 minutes. Add the vanilla and beat until the outside of the bowl is cool and medium-firm peaks form, 2 to 3 minutes. Using a rubber spatula, fold in 1 cup of the coconut just until incorporated.

Place one cake layer, top side down, on a serving plate. Using an icing spatula or a knife, spread some of the frosting evenly on top. Place a second layer, top side down, on the first layer and spread some of the frosting evenly on top. Place the remaining layer, top side down, on the second layer. Spread the remaining frosting over the top and sides of the cake. Press the remaining 1 1/2 cups coconut onto the top and sides. Refrigerate the cake for 30 minutes before serving to set the frosting.

Serves 12.

From the Williams-SonomaKitchen

 

Almond Chocolate Fudge

MERRY CHRISTMAS!!!
I'm sneaking all these sweets in before our New Year's resolutions. :)  Plus this is a must!  Is Christmas complete without a bit of fudge?  I have made it a couple times, and this has been my favorite recipe so far.  Super easy and I like the texture and richness of the cream cheese.  I made this again with white chocolate and I sprinkled crushed candy-canes on the top.  It was cute.  Got to love a recipe you can play around with.

Almond Chocolate Fudge

1 teaspoon butter

1 package (8 ounces) cream cheese, softened

3-3/4 cups confectioners' sugar

6 ounces unsweetened chocolate, melted and cooled

1/4 teaspoon almond extract

Dash salt

1/4 cup slivered Almonds (or other nut)

Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a large bowl, beat cream cheese until fluffy. (I never noticed it get "fluffy"- I found that a little confusing.  Maybe they meant creamy?) Gradually beat in confectioners' sugar. Beat in the melted chocolate, extract and salt until smooth. 

Spread into prepared pan. Sprinkle and press almonds over the top.  Cover and refrigerate overnight or until firm. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 2-1/2 pounds.

Nutritional Facts:  1 piece equals 49 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 15 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

(A twist on Taste of Home Pecan Toffee Recipe) 

 

Easy Crispy Peanut Butter Balls

 

I went "nuts" with these guys, gained 5 lbs. and now we're through. :)  It was true love while it lasted though.  A happy addition to any holiday goodie plate.  Super easy to make!  The kids had fun helping me shape the balls.  I served some of them chocolate dipped and some not... quite frankly because chocolate and I do not always get along- it is way to finicky.   Most of what I melted was made into fudge because it just wouldn't cooperate even with a double boiler... But I would say that isn't necessarily a bad thing. :)  So loosen that belt and help yourself. :)  Happy Holidays!

Easy Crispy Peanut Butter Balls cooks.com

2 c. crunchy peanut butter

1/2 c. butter

1 lb. confectioners' sugar

3 c. Rice Krispies

Dipping chocolate

(Creamy peanut butter is just as good, but add 1/4 cup more Rice Krispies if you use creamy.)

Combine peanut butter, butter and confectioners sugar in large bowl. Blend well. Add rice cereal. Form into 3/4 inch balls and dip into dipping chocolate. Makes about 75 or more balls. Great for holiday gifts.

Proof of my poor dipping abilities... oh well.  Don't judge a person by how they dip chocolate, please. :)

Make it {Ginger} Snappy... (White Chocolate Dipped GingerSnaps)

I was just about to post a fish taco recipe, and then I started thinking... "HELLO!  It's December!  What am I doing messing with fish?  It's time to get festive!"  So what is more festive than some good old fashioned gingersnaps, I ask you? (Which--for your information--taste even better dipped in white chocolate... doesn't everything? :)  These went on our neighbor plates. (Although I didn't have the patients to dip them all. :)
Fish later. :) Merry Christmas NOW!
*This was a quick and easy recipe that make a bunch, (It says 14 1/2 dozen- SERIOUSLY? Is that a typo? I don't think it made quite that many- maybe I made mine too big... that is A LOT of gingersnaps.  Anyway- I was going to say, this is a good recipe, but I've tasted better... I just can't remember where I put the other recipe, so what you see is what you get. :)

Dipped Gingersnaps (Taste of Home)

2 cups Sugar

1-1/2 cups canola oil

2 eggs

1/2 cup molasses

4 cups all-purpose flour

4 teaspoons baking soda

3 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon salt

Additional Sugar

2 packages (10 to 12 ounces each) white baking chips

1/4 cup shortening

In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well.

Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool.

In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips; allow excess to drip off. Place on waxed paper; let stand until set. Yield: about 14-1/2 dozen.

Nutritional Analysis:

2 cookies equals 128 calories, 7 g fat (2 g saturated fat), 6 mg cholesterol, 93 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

 

Curried Butternut Squash and Rice Casserole

Are you tired of squash yet?  "NEVER!" you bellow, "Keep it coming!"  Well, you won't be after you try this family-friendly dish!  Yay for a meatless meal winner!  This has been by far the best meatless meal/squashful dish I've made yet.  It was delicious!!!  The whole family liked it- and that is saying something.  It was flavorful, had a fun variety of textures- I loved the nuts and cheese on top that add contrast AND protein.  This is a very healthy one, but it taste more like comfort food.  We didn't miss the meat one bit.  Also fairly inexpensive to make.  Could also pass as a side dish.  I was so happy to have stumbled across this one... I know you'll thank me! :)

Curried Butternut Squash and Rice Casserole (Country Living)

2 tablespoon(s) Vegetable Oil

1 cup(s) (about 1 medium) Chopped Onion (I don't usually have "shallots" lying around, so I used a big onion.)

1 Shallot, chopped

1 tablespoon(s) Curry Powder

1 teaspoon(s) Salt

1/2 teaspoon(s) Ground Coriander

1/4 teaspoon(s) Ground Black Pepper

2 cup(s) Reduced-Sodium Chicken Or Vegetable Broth

1 can(s) (14-ounce) Reduced-Fat Coconut Milk 

2 1/2 cup(s) (about 1 1/2 pounds) Butternut Squash, peeled and cut into 1/2-inch cubes

1 1/2 cup(s) Basmati Rice

1/4 cup(s) Sliced Almonds 

Parmesan Cheese

1/4 cup(s) Golden Raisins (I left these out.)

Heat oven to 375 degrees F. In a 4-quart shallow Dutch oven, heat oil over medium heat. Add onion, shallot, curry powder, salt, coriander, and pepper. Sauté until onion has softened — 5 to 7 minutes.

Stir in the broth and the coconut milk. Bring the mixture to a boil over high heat. Cook 1 minute. Remove the pan from heat and stir in the squash, rice, almonds, and raisins. Cover tightly and place in oven. Bake 20 minutes. Carefully remove the cover and bake 10 minutes longer. Serve immediately.

Lyd's Directions: I sauted the onion and squash with the seasonings in a little olive oil.  I also used cook rice from left-overs.  Then I stirred it all together (except cheese and nuts) and heated through, and poured it into a baking dish, added cheese and almonds and covered with foil, following the same cooking time.

Nutritional Information

(per serving)

Calories	310
Total Fat	7.0g
Saturated Fat	--
Cholesterol	4.0mg
Sodium	567mg
Total Carbohydrate	--
Dietary Fiber	5.00g
Sugars	--
Protein	6.0g
Calcium	--

Decadent Pumpkin Muffin

So how was the feast?!  Ours was pretty yummy.  That turkey is powerful stuff- I could hardly wake myself up this morning. :) Well, here is something happy to wake up to.  It is a great, healthy way to use up the other half of that big pumpkin can. (I just made one pumpkin pie, so I had the other half hanging out.)  It doesn't even use oil, and I made it using whole wheat and didn't even put in the 1/2 cup of brown sugar.  It was still great.  These muffins held together really well- a great consistency, and quite pumpkinly-delicious. :)  We ate them for breakfast.

Lyd's Tip:  I like to keep an eye out for discounted yogurt at the grocery store.  Sometimes they mark it down and it still has some time left before expiration.  It is great in pancakes and muffins.  It adds flavor and moisture.

Decadent Pumpkin Muffin (allrecipes)

3 1/2 cups all-purpose flour (I made this recipe twice and used whole wheat the second time.  It turned out great.)

2 teaspoons baking soda

2 teaspoons salt

1 teaspoon baking powder

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

2 cups canned pumpkin puree

1 1/2 cups white sugar

1/2 cup light brown sugar (I just left this out.)

1/2 cup applesauce

1 cup fat free vanilla yogurt

4 egg whites (I just put in 4 eggs- though I'm sure it would be healthier with the whites.)

1 egg

2/3 cup water

1 cup raisins (optional)

Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.

In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.

Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.

Butternut Squash and Sausage Bake

Butternut Squash is my new best friend!!!  I'm trying to convince my family of it's wonders, but they just weren't buying it... until this dish!  It was SO GOOD!  You know it is getting bad when after your 6 year old would ask, "What we are having for dinner," it was immediately followed by, "Does it have squash?"  And it was't a happy, "I'm looking forward to that!" kind of question.  I must admit that it has been showing up in MANY of my dishes lately. :)  But this was a dish to celebrate, because everyone liked it, it was quick and easy to prepare, it packed lots of yummy comfort-food flavor, but was lite on the meat and heavy on the veggies.  You could almost go meatless, but I think the sausage really adds some flavor.  A definite winner in my book!

Meat Lite: Butternut Squash and Sausage Bake

Joy Manning, Serious Eats

1/4 pound Italian sausage (I used regular.)

1/4 cup olive oil, divided

3 onions, quartered and sliced

5 thyme sprigs (I just used dried, ground thyme and sage.)

2 teaspoons dried sage

 salt and pepper

1 small butternut squash, peeled and chopped into 1/2 cubes, (about 6 cups) seeds and scrapings reserved

(I also added 1 or 2 yellow summer squash I had.  They went well in it.)

1/4 cup flour

1/2 cup shredded smoked mozzarella

3/4 cup chicken stock

3 slices white sandwich bread, cut into cubes (Just used bread crumbs- saved myself some time.)

2 tablespoons melted butter, optional, plus a little extra to prepare baking dish (Didn't need it.)

Preheat oven to 350 degrees Fahrenheit. Butter a 9-by-12 inch baking dish.

Remove sausage from its casing and cook in a large skillet over medium heat until just browning, breaking up sausage with a wooden spoon as it cooks. Remove cooked sausage and refrigerate until ready to use.

Add enough olive oil to the rendered fat in the skillet to equal two tablespoons, and then add the onions, thyme and sage. Season liberally with salt and pepper. Cook over medium heat for 20 minutes, stirring occasionally, scraping the bottom of the skillet to loosen brown bits. When onions are thoroughly soft, remove and set aside.

While the onions cook, simmer the squash seeds and scrapings in the chicken stock for 10 minutes, strain and keep the stock warm over low heat.

Add the remaining two tablespoons of olive oil to the skillet. Toss the squash with the flour and arrange in a single layer in the skillet. (If the skillet isn't big enough, you'll need to do this in two batches.) Let the squash brown, undisturbed, for 4 minutes then stir the squash as it cooks for the next 4 minutes. Season liberally with salt and pepper and set aside.

To assemble the casserole, layer the onions in the buttered baking dish. Dot the onions with the sausage bits evenly, and then top with the squash. Sprinkle the smoked mozzarella over the top, and the pour the stock into the baking dish. Press the top of the casserole with a spatula to evenly distribute the liquid. Cover tightly with aluminum foil and bake for 30 minutes.

While the casserole bakes, pulse the bread crumbs with the melted butter (if using) in a food processor until you have coarse bread crumbs.

After 30 minutes, pull the baking dish out of the oven, remove the foil, top casserole evenly with breadcrumbs and bake uncovered an additional 20 to 30 minutes, until the liquid is absorbed and the top is nicely browned.

Easy Pumpkin Cupcakes... and other SPOOKY Stuff!

I have an October birthday at my house, and it makes for some fun, festive parties!  Thought I would share a few ideas from the "spooky" feast...

I was pretty busy with party preparations, so I needed a fast and easy recipe for cupcakes.  This was perfect.  I didn't have a spice cake mix, so I used yellow cake mix, and added pumpkin spice.

Quick and Easy Pumpkin Cupcakes (verybestbaking.com)

1 package of spice cake mix

1 (15 oz) can pumpkin puree

3 large eggs

1/3 cup oil

1/3 cup water

*Cream cheese frosting

Mix all ingredients for about 2 minutes.  Pour batter into prepared muffin tins.  Bake 350 for 18-23 minutes (I would recommend at least 25.)

"Mummies" 

*Hot-dogs wrapped in pizza or crescent dough. Use ketchup for the eye, although most of the kids had them eaten before we got to that part. :)

The party guest each made their own. (Very convenient. :)

Bloody Spider Bath

Red Jello and plastic spider rings. This was a favorite! (I was happy because this was one I cam up with on my own. :)

  

Monster Mouths (hubpages)

Apple slices, cream cheese or peanut butter, and mini-marshmallows.

All of this added up to a very happy Halloween birthday girl! :)
 

Quick & Easy Pumpkin Pancakes

I love a good home-made pancake, but I must confess that on a busy morning, those mixes can really come in handy.  This recipe takes the "convenience" of a mix and gives it some holiday flare in a hurry.  I was happy to find that they no longer tasted like pancakes "from a mix". :)

Quick & Easy Pumpkin Pancakes (about.com)
·           2 cups dry boxed pancake mix
·           1 1/2 cups water
·           3/4 cup canned pumpkin
·           1/2 teaspoon cinnamon
·           powdered sugar

Spray non-stick cooking spray onto griddle or frying pan and preheat on medium high heat.

In a large bowl, mix dry pancake mix and water until well blended. Add pumpkin and cinnamon and continue to mix until thoroughly blended. If mix is a little too thick add water, one tablespoon at a time. If mix is too thin, add dry pancake mix, one tablespoon at a time.

Pour onto griddle or frying pan to desired size. When mix begins to bubble at the top, flip and continue to cook until golden brown on both sides.

Once pancakes are done, sprinkle with powdered sugar, if desired, or use syrup of choice.

Sausage-Stuffed Acorn Squash

Oh- I love Autumn and the yummy comfort food that comes with it!  I've made this a couple times (Stuffed Squash & Stuffed Squash for Two), but I always felt like it took too long, so I added my own practical tip (found below) to really speed things up.  Plus it is always fun to try out different versions.

*I was also thinking this could make a good meatless meal-just saute some extra veggies and leave out the sausage... and then come up with a new name. :)

Lyd's Tip:  Turn this 70 minute meal in to a 30 minute meal!  If you're short on time for cooking your squash, you can really speed up the process by slicing it in half, and putting the squash cut side down on a glass baking dish in just a little bit of water in the microwave for about 10 minutes.  You could even do what I did...  I'm kind of a cheater, but I microwaved my squash and prepared the stuffing, put it inside and served it.  I skipped the baking process altogether.  And nobody knew but me... until now. :)

SAUSAGE - STUFFED ACORN SQUASH

2 (1 1/2 lb.) acorn squash, halved lengthwise and seeded 3/4 lb. pork sausage 1/2 c. sliced celery 1/2 c. chopped onion 1 egg, beaten 1/3 c. grated Parmesan cheese 3 tbsp. brown sugar 1 sm. apple, chopped Place squash, cut side down, in a large baking pan. Bake in a 350 degree oven for about 45 minutes or until just tender. Meanwhile, in a large skillet, cook sausage, celery, and onion until meat is browned and vegetables are tender. Drain well. Combine egg, cheese, brown sugar, and apple; stir into sausage mixture. Turn squash halves, cut side up. Mound sausage mixture into squash shells. Cover and bake for 20 to 25 minutes more or until sausage mixture is heated through. Makes 4 servings.

(Recipe from cooks.com)