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.