Praline Toppepd Butternut Sqaush Casserole

It's hard to believe that Thanksgiving is just a few days away and the kick off to holiday baking and celebrating is here!  My mouth is watering at the thoughts of all the goodies that we gather around the table to enjoy, although my doctor would probably have a heart attack at the amount of calories that will be consumed over the next month! (But hey- it's all about moderation and in our house if we eat heavy at a family dinner we usually go light on supper and try to be "good" the rest of the week ;))  I will try my best to share some of our go-to holiday favorites and be better about posting more than once every 6 weeks!

Praline Topped Butternut Squash Casserole

Since I live in the land of Sweet Potato goodness, as North Carolina has ranked first in the nation in Sweet Potato production for over 40 years (since 1971), we enjoy the sweet golden tuber throughout the year and not just on special holidays, which is why I love to whip up this easy casserole dish as an alternative to a traditional sweet potato casserole.  Because of the butter and sugar, a spoonful goes a long way and it is a perfect for pot lucks and feasts since it's so rich!  (Plus it is gluten-free which is perfect for those members of our family that suffer with Celiac!)  I hope that you and yours enjoy them as much as we do!

My first try at this dish- circa 2009

2         Butternut squash, peeled and cubed (or 2 prepared bags)
7 Tbs. Butter, divided
1/2 t.   Salt
1/8 t.   Pepper
2         Eggs, beaten
1/2 c.  Brown Sugar, packed
1/2 c.  Walnuts, chopped
1/2 t.   Cinnamon (ground)
1/8 t.   Nutmeg (ground)

Boil squash in water to cover until soft; drain.  (Or prepare squash as directed on the bag in the microwave)

Process squash in a blender until smooth.  Transfer to a saucepan; stir in 4 Tablespoons of butter, salt and pepper.  Heat thoroughly; remove from heat. Stir in eggs; spread into a greased one-quart baking dish.  Set aside.  Combine brown sugar, walnuts, cinnamon, nutmeg and remaining 3 tablespoons of butter; sprinkling over squash mixture.  Bake at 350 degrees for 30 minutes.   (Serves 8)

Honey Lime Chicken with Simple Sesame Noodles

As an Ag teacher I get to wear many hats- from teacher, coach/advisor, event coordinator and sometimes even chef!  I must confess that sometimes my goals far outweigh what I actually accomplish!  I was reminded of one of those hats this week when one of my students mentioned that she was looking for a recipe for the Simple Sesame Noodles I made for them over the summer-  this chicken is awesome (but make sure you give it enough time to marinade and is best grilled- the smoke flavor adds just the right touch to send it over the edge). Hope you enjoy this simple and delicious Asian inspired meal!  (Round plot out with oven roasted broccoli for an amazing meal!)

Honey Lime Chicken Skewers

prep

15 minutes

wait

overnight

cook

20  minutes

serves

4

 

ingredients

3 Tbsp	Soy Sauce
2 Tbsp	Honey
1 Tbsp	Vegetable Oil
1	Lime (Juice)
2	Garlic cloves, minced
1-2 t	Siracha
	Red Pepper Flakes (to taste)
2 Tbsp	Cilantro
1 lb	Chicken Thighs
Opt.	Avocados

 

directions

In a small bowl, combine your ingredients through the cilantro.  Mix thoroughly.  Pour marinade over chicken and turn to coat.  Cover and marinate for at least an hour or more for stronger flavor.  Grill on medium high heat for 6-8 minutes per side, until juices run clear.

Simple Sesame Noodles ​   recipe from:  The Pioneer Woman

prep

10 minutes

wait

None

cook

10 minutes

serves

8

 

ingredients

 

12 oz.	Thin Noodles, cooked & drained
¼ c.	Soy Sauce
2 Tbsp	Sugar
4	Garlic cloves, minced
2 Tbsp	Rice Vinegar
3 Tbsp	Sesame Oil
½ tsp	Hot Chili Oil
4 Tbsp	Canola Oil
4	Green Onions, Sliced Thin

 

directions

Cook noodles according to package directions.  Meanwhile, whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.  Pour sauce over warm noodles and toss to coat.  Sprinkle with green onions and toss.

Maryland Crab Cakes with a Mixed Green Salad with Citrus Vinaigrette

 

Although today marks the first day of fall, I wanted to share one of my favorite summertime meals that our family enjoys!  This weekend I was sharing with my sister about this great salad with this amazing dressing that we had found online at Allrecipes.com and have enjoyed several times over the summer- this is a perfect light meal with crusty bread that is easy to pull together and is delicious! 

Maryland Crab Cakes

Ingredients:

2 tablespoons olive oil 6 green onions, chopped 3/8 cup olive oil 1 (16 ounce) can canned crabmeat, drained 1 egg 1 tablespoon mayonnaise 1 teaspoon dry mustard 8 ounces buttery round crackers,

crushed 1/2 teaspoon ground cayenne pepper 1 teaspoon garlic powder 1/4 teaspoon Old Bay Seasoning TM salt to taste ground black pepper to taste 1 cup panko (Japanese bread crumbs) or regular dry bread crumbs

Directions:

1.	Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
2.	Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
3.	Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.

Old Bay Garlic Aioli

ingredients

2-3 Garlic cloves, minced

1 tsp Kosher Salt

½ c Mayonnaise

2 tsp Lemon Juice, fresh

1 Tbsp Olive Oil

2 tsp Old Bay Seasoning

¼ tsp Black Pepper

. *Adjust seasonings to taste

directions

On a cutting board finely mince garlic using a broad blade knife. Sprinkle with Kosher Salt and use the flat edge of the knife to create a garlic paste. Mix garlic mixture and mayonnaise with a whisk until well blended. Slowly add Olive Oil and Lemon Juice to mixture, whisking to make a smooth creamy consistency. Add Old Bay and Pepper and whisk again. (Adjust seasonings to personal taste) Serve over crab cakes. Store in air tight container for up to a week.

Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette

Ingredients:

3/4 cup walnut halves 10 ounces mixed salad greens with arugula 2 large navel oranges, peeled and sectioned 1/2 cup sliced red onion 1/4 cup olive oil 1/4 cup vegetable oil

2/3 cup orange juice 1/4 cup white sugar 2 tablespoons balsamic vinegar 2 teaspoons Dijon mustard 1/4 teaspoon dried oregano 1/4 teaspoon ground black pepper 1/4 cup crumbled Gorgonzola cheese

Directions:

1.	Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
2.	In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
3.	In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
4.	Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.                                                                                              This dressing is WONDERFUL as a marinade as well!

Hot Pumpkin Hot White Chocolate

Shhh.... don't tell Starbucks but their pumpkin craze has NOTHING on this fall beverage!  Rich and creamy- it is perfect to serve on a cool fall evening around a fire, or with friends or just because!  A friend shared this recipe with me several years ago and it has become a tradition to make at least once before the hustle and bustle of the holidays!  Cheers!

 

Hot Pumpkin Hot White Chocolate

Ingredients:

• 4 cups of milk 
• 1 (15 oz.) can of pumpkin
• 1 (14oz.) can of sweetened condensed milk 
• 1 tsp. pumpkin pie spice 
• 8 oz. of finely chopped white chocolate
• 1 tsp. vanilla 
• Garnish: whipped cream, pumpkin pie spice, cinnamon stick

Directions:

In a large pot, combine milk, pumpkin,condensed milk, pumpkin pie spice, chopped white chocolate and vanilla. Stirring frequently until chocolate is melted and mixed well. Ladle into mugs and Garnish.

Pumpkin Crunch Cake

The cool weather the last few days have really gotten me in the mood for all things fall- especially mouth watering desserts and drinks that feature the tastes of the season!  Today one of my friends asked that I share one of my favorite pumpkin recipes and I immediately thought of this cake!

As an Agriculture Teacher and FFA Advisor, fall also means that National Convention is just around the corner!  It is an amazing site to see 56,000 of our nation's best and brightest gather in their blue corduroy jackets- and the pride and enthusiasm they have for the agriculture industry!  Several years ago, while walking through the FFA Career Show, I picked up a handout from an Indiana Egg Cooperative that had the following recipe featured in it, and had to try it when I got home!  It was love at first bite!  I was so proud and excited that I made one to take to my Grandma (who is a wonderful cook and fabulous baker) who laughed and pulled out the same recipe from her recipe box that she had discovered the week before!  I hope that you and your family enjoy this easy dessert as much as we have!

 

 Pumpkin Crunch Cake

1. 1 can Pumpkin Puree (15 ounce)
2. 1 can Evaporated Milk (12 ounce)
3. 4 Eggs
4. 1 1/2 cups Sugar (white)
5. 2 teaspoons Pumpkin Pie Spice
6. 1 teaspoon Salt
7. 1 pkg. Yellow Cake Mix (18.25 oz)
8. 1 cup Chopped Pecans
9. 1 cup Butter, melted
10. 8 oz  Cool Whip

Instructions

1. Preheat oven to 350 degrees and lightly grease a 9x13 baking pan.
2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt.  Mix well and spread into the prepared pan.
3. Sprinkle dry cake mix over the top of the pumpkin mixture, and pat down.  Sprinkle with the chopped pecans evenly over the cake mix and drizzle with the melted butter.
4. Bake 60-80 minutes, or until done.  Top with whipped topping when ready to serve. 

Makes 1 9x13 cake

Carmel Apple Nut Pound Cake

There are so many great reasons to celebrate fall- with the harvest season upon us it's no wonder why so many family gatherings occur this time of year!  We recently celebrated my husbands great aunt's birthday with a potluck dinner and this was just the excuse I needed to pull out this great recipe! (Am I the only one who wants to impress their sweetie and his family of their culinary talents?)

This cake, from the Paula Deen magazine, is perfect for fall!  No one will ever guess the secret ingredient in this scrumptious cake :).  I will say there was more than enough icing to make two cakes- so you may want to cut the icing ingredients in half to keep a diabetic coma from occurring at the first bite ;) (This recipe is not friendly for those who suffer from sugar issues- and a little bit goes a long way so it's best to not make giant sized pieces :)). Hope you enjoy it as much as we do!

1. 1 cup peeled, cored, and diced Granny Smith apple (about 1 large)
2. 1 cup chopped walnuts
3. 3 1⁄4 cups all-purpose flour, divided
4. 2 cups butter, softened
5. 2 cups sugar
6. 6 large eggs, at room temperature
7. 2 teaspoons vanilla extract, divided
8. 1 (3.4-ounce) package instant butterscotch-flavored pudding mix
9. 1 (10.75-ounce) can Campbell’s® Cheddar cheese soup
10. 1 teaspoon baking powder
11. 1⁄2 cup butter
12. 2 cups firmly packed dark brown sugar
13. 2 tablespoons heavy whipping cream

Instructions

1. Preheat oven to 325°. Spray a 15-cup fluted pan with nonstick baking spray with flour.
2. In a medium bowl, combine apples, walnuts, and 1⁄4 cup flour.
3. In a large bowl, beat 2 cups butter and sugar at medium speed with an electric mixer until creamy. Reduce speed to low. Add eggs, one at a time, beating well after each addition. Increase speed to high, and add 1 teaspoon vanilla; beat for 2 to 3 minutes, or until mixture is fluffy. Reduce speed to low, and add pudding mix and soup; beat for 1 minute. Increase speed to medium, and beat for 1 minute longer.
4. In a medium bowl, sift remaining 3 cups flour and baking powder together. Gradually add to butter mixture, and beat until mixture is well combined, about 2 to 3 minutes. Fold in apple mixture.
5. Pour batter into prepared pan. Drop pan lightly on counter to release any air bubbles. Bake for 1 hour and 30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Place wire rack over a large piece of aluminum foil.
6. In a small saucepan, melt 1⁄2 cup butter over medium heat. Stir in dark brown sugar and remaining 1 teaspoon vanilla. Add cream, stirring constantly until combined. Pour mixture over cooled cake.

Makes 1 10-inch fluted cake

Fall is in the air!

Where has the last few weeks gone?  It seems like the first few weeks of school is always the hardest- striving to do the best in the classroom, trying to set a new routine, tweaking things for the new year and of course the exhaustion of getting back into the swing of things!  

We have been celebrating at our house as well!  The youngest just turned two and the oldest is getting ready to be four Friday!  We celebrated with family and friends with a joint birthday party last night- we did a Cars theme and had a great time!  (Although I am going to stay off Pinterest for their party next year, simple may be better ;)). 

This time of year marks another celebration and milestone in our family- the two year anniversary of the scariest moments of our married life as we almost lost our 9 day old baby- in someways I celebrate his survival more than his birth and am humbled by God's healing grace!  

(More on his story to come- I want to dedicate a post to how we see God each and every day!)

Okay- enough of the rambling but it is good to post again--- I promised a dear friend I would share a cake recipe, so be on the lookout for this knockout of a fall dessert!

Blessings!