Butternut Bowties

Ingredients
1 butternut squash, halved and seeds removed
1 tablespoon EVOO - Extra Virgin Olive Oil
Salt and freshly ground pepper
1 box of bowtie pasta
2 tablespoons butter
2 tablespoons flour
2 cups milk
A pinch of nutmeg
A pinch of cinnamon
5 to 6 sage leaves, thinly sliced
1 cup grated cheddar cheese
1 cup grated Parmigiano Reggiano
A handful toasted almonds, to garnish (optional)
Yields: 6 to 8 servings

Preparation
Preheat oven to 400°F.

Place squash halves on a baking sheet and drizzle them with 1 tablespoon EVOO, salt and pepper. Place them cut side down and transfer to the oven. Roast until tender, about an hour. Remove from oven and cool. Once cool enough to handle, scoop the flesh out of the squash and transfer it to a food processor. Process until smooth.

Place a pot of water over high heat for the pasta. Once at a boil, add some salt and the pasta, and cook to al dente according to package directions. Drain the cooked pasta and return it to the pot it was cooked in.

While the pasta water is heating up, place a small skillet over medium-high heat with the butter. Once melted, add the flour and cook about a minute. Whisk in the milk and cook until the liquids come up to a bubble and the sauce thickens, 2-3 minutes. Add the squash puree, nutmeg, cinnamon and sage, and season with salt and pepper to taste.

Add the sauce to the pot with the reserved cooked pasta and toss to coat. Turn everything out into a baking dish and sprinkle the top with both cheeses. Transfer to the oven and bake until the cheese is brown and bubbly, 10-15 minutes.

Garnish casserole with the toasted almonds and serve.

*Notes: I skipped out on the garnish and used ground sage and my whole family absolutely loved it. Thanks Rachel Ray!

Mississippi Mud Cake

Mississippi Mud Cake

Cake Ingredients:
2 sticks butter
2 cups sugar
2 Tb cocoa
4 eggs
1 t vanilla
1 1/2 cup flour
1 1/2 cup coconut
1 1/2 cup nuts

1. Mix and bake 30 min at 350 degrees
2. While warm, spread with 1 jar marshmallow creme
3. Frost when cool

Frosting Ingredients:
1 box powdered sugar
1/3 cup cocoa
1 stick butter
1/2 cup evaporated milk

Oreo Truffles

1 package Oreos
1 package cream cheese, softened
Chocolate chips or dipping chocolate
Optional- White Chocolate


Blend package of Oreos in food processor until fine. With hands combine softened cream cheese and Oreos. Shape into 1-inch balls and freeze. When frozen, dip in melted chocolate and let chocolate set. Drizzle with white chocolate for decoration.

Taco Soup

Taco Soup

2 c. chopped carrots
2 c. chopped celery
1-2 potatoes, diced
1 onion, chopped
1 lbs. ground beef
2-3 cans beef broth
1 15.5 oz can red beans
1 14.5 oz. can chopped tomatoes (Mexican spice)
1 14.5 oz. can diced tomatoes
½ c. frozen corn
1 8 oz. can tomato sauce
1 package taco seasoning

Cook vegetables in beef broth for about 20 minutes, then add remaining ingredients. Simmer 30 minutes. Serve with grated cheese, sour cream and tortilla chips.

Simple Chicken Mozzarella

6 (1 1/2 pounds) skinless and boneless chicken breast halves
2 eggs, beaten
1 cup Italian-seasoned bread crumbs
2 Tbs. olive oil
1 (28 ounce) can crushed tomatoes
1 cup chopped green bell pepper
1 cup sliced mushrooms
1 1/2 cups shredded mozzarella cheese

Preheat oven to 375 degrees. Dip the chicken breast in egg and coat with breadcrumbs. Heat oil in a large skillet on medium-high heat. Brown chicken on both sides and drain.

In a bowl combine crushed tomatoes, green bell pepper and mushrooms. In an 11x7-inch baking dish, evenly spread 1/2 of the tomato mixture. Arrange chicken on sauce, and top with remaining tomato mixture. Sprinkle with cheese.

Bake the chicken for 25 minutes or until chicken is no longer pink.

BBQ Chicken Chop Salad

2 boneless, skinless chicken breasts
1 cup favorite barbecue sauce

Marinate chicken in barbecue sauce, then bake at 350 degrees for 30 minutes, or cook chicken covered in barbecue sauce in crock pot. Chop/shred chicken into pieces and refrigerate.

1/2 head iceberg lettuce chopped
1/2 head Romaine lettuce chopped
3 to 4 Roma tomatoes, chopped
1 jicama, peeled and diced
1/2 cup cilantro, chopped
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen, sweet corn, thawed
1/2 pound Monterey Jack cheese, grated

Combine with chicken in large salad bowl with salad ingredients and toss. Serve with Ranch Dressing, additional BBQ sauce and crispy corn tortilla chips.

Rice Pilaf

Use vidalia onions or other sweet onions in season to add a nice flavor.

Ingredients:
2 TBS. butter
1 large sweet onion chopped
1 cup brown rice
2 1/2 cups vegetable broth
1 tsp. salt
1/4 tsp. pepper
dash cinnamon

Preparation:
Melt butter in a large skillet over medium heat. Saute onion in butter until tender and it begins to turn golden in color. Add rice and saute, stirring, until onions begin to brown. Add chicken broth and bring to a boil. Stir in salt, pepper, and cinnamon. Transfer to a covered baking dish or leave in the skillet if it is ovenproof. Cover and bake at 350 degress for 1 hour, or until rice is tender.

Notes: The original recipe calls for seasoned chicken broth, I prefer vegetable broth to have at least one dish at my house my brother-in-law can eat, and I think it always takes more than an hour to get the rice tender. The soup broth adds enough extra flavor that my kids don't mind eating brown rice, yummy and healthy.

White Chicken Chili

Saute: 1 lb. chicken, 1 medium diced onion, 1/2 tsp. garlic powder, 1 TBS. vegetable oil.

Add: 2 cans great northern white beans, 1 can chicken broth, 2 cans chopped green chilis, 1 tsp. salt.

Simmer 30 minutes to 2 hours.

Near end add 1 tsp. cumin, 1 tsp. oregano, 1/2 tsp. pepper.

Just before serving add 1 c. sour cream, 1/2 c. whipping cream.