Stuffed Acorn Squash

This is a clean eating recipe, inspired by a recipe I read from a Clean Eating magazine.

I never was a squash fan before.  

But the sausage stuffing in this recipe makes the squash not only edible, but delicious.  

I was amazed that my whole family enjoyed it.  Plus, they look so pretty too!

This recipe will make enough to feed a large family or to freeze half of the stuffing for later!

2 acorn squash (for small family and freezing the rest of the stuffing, otherwise use 4 squash)
1 cup diced red onion
1 cup diced celery
2 cloves garlic, minced
4 cups whole wheat bread crumbs
4 roasted red peppers, drained and diced (found in a jar near the pickles/olive section)
6 tbsp chopped fresh Italian parsley
4 tsp dried oregano or Italian seasoning
1 lb mild Italian turkey sausage, removed from casing (that skin like stuff)
2 cups low-sodium vegetable or chicken stock
Olive oil
Salt and pepper to taste

Remove stem of squash.  Wash squash and cut in half from stem down.  Scrape and discard seeds.  On a microwavable plate, place squash face side down and microwave for 10 minutes.  Then flip them over (using hot pads) and cook another 5 minutes until tender when poked with a fork.

While squash is cooking, add approx 2 tbsp oil in a large skillet.  Add onion, celery, garlic, red peppers, and sausage to skillet.  Saute until vegetables are tender and sausage fully cooked.

Add remaining ingredients (bread crumbs, parsley, seasoning, and chicken stock) and cook until bread crumbs are fluffy and moist.  Season with salt and pepper to taste.  Stuff squash and serve!

Double Almond Cookies

This recipe from my friend Tiffany Denison.

She made it at a ward function where I first tasted them, and I just had to have the recipe!

They're different from the normal cookie, but a tasty treat all the same.

2 cups flour (I usually end up using a little more--just until the dough isn't sticky)

1/2 cup finely chopped or slivered almonds

1/4 tsp. salt

1 cup butter, softened

1 cup sugar

1 egg

2 tsp. pure almond extract

Heat oven to 350 degrees.  Mix flour, almonds, salt; set aside.  Beat butter and sugar until creamy.  Blend in egg and extract; gradually mix in flour mixture.

Drop by rounded tablespoons onto ungreased cookie sheet.  Gently press a few slivered almonds on top if desired, it makes it look pretty when baked.  Bake 10 minutes.  Yield 2 dozen.

Butternut Squash Soup

Picture by me

Recipe by Alton Brown here

This is so good.  I made it for my birthday dinner because I love it so much!

• 6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
• Melted butter, for brushing
• 1 tablespoon kosher salt, plus 1 teaspoon
• 1 teaspoon freshly ground white pepper (I like it better with black pepper)
• 3 cups chicken or vegetable stock
• 4 tablespoons honey
• 1 teaspoon minced ginger (I used powdered ginger once and it was just fine too)
• 4 ounces milk
• 1/4 teaspoon nutmeg

Directions

Preheat the oven to 400 degrees F.

Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.

Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

Old Fashion Molasses Cookies

By Jennifer Sherman

I'm not a gingersnappy cookie gal, but THESE are something make me change my mind!

I'm lovin' these.

Mix:

3/4 cup oil

1/4 cup molasses

1 cup sugar

1 egg

Sift or mix all dry ingredients together and then add to the above mixture:

2 1/4 cup flour

2 tsp baking soda

1/2 tsp ginger

1/2 tsp cloves

1 tsp cinnamon

1/2 tsp salt

Roll into small balls and then roll in white sugar.  Preheat oven at 325 F.  Bake on greased cookie sheet or parchment paper for about 10 minutes.  Do not overbake.

Peanut butter chocolate chip cookies

Made by Melody Aanderud,

original recipe from Amy Miner

1 c butter
1 c sugar
1 c brown sugar
 2 eggs 
1 c peanut butter
1 tsp vanilla
1 1/4 tsp baking soda 
1 c quick oats 
2 1/2 c flour
1/2 pckg. dark choc. chips

Cream first 3 ingredients.  Add eggs and mix.  Add remaining ingredients, mix well.  Roll into balls. Bake at 350 for 10 minutes.

Rolled Ginger Cookies

Made by Jennifer Johnson

The girls LOVED these.  It may have to do with just how cute they are, don't ya think?

1 cup shortening
1 cup sugar
1 egg
1 cup molasses
2 T vinegar
4 cups flour 
1 1/2 t soda
1/2 t salt
2-3 t ground ginger (I only used 1 t for my taste...)
1 t ground cinnamon
1 t ground cloves (I only put in 1/4 t)

Cream shortening and sugar.  Beat in egg, molasses, and vinegar.  Sift together dry ingredients;  blend in.  Chill 3 hours.

Roll dough 1/8" thick on lightly floured surface.  Cut in shapes.  Place 1 inch apart on greased cookie sheet.  


Bake at 375 for 5-6 minutes.  Makes about 5 dozen.

Elegant Toffee

Made by Jenny Balmforth

I love toffee!  

With this easy & delicious recipe, I'll be making this every year!

 
1 Cup unblanched whole almonds
1 cup butter
1 cup sugar
1/2 tsp vanilla
1/4 tsp salt
1 12 oz pkg real milk chocolate pieces
1/2 pound walnuts (2 cups finely ground)
 
On a foil lined baking sheet, arrange the almonds in a single layer over an area measuring 12 x 7 in; set aside.

In a heavy 2 quart saucepan combine butter. sugar, vanilla and salt. Cook over high heat, stirring constantly with a clean, dry, wooden spoon till butter is melted. Continue cooking and stirring for 5 to 7 minutes or till candy is the color of unblanched almonds.

Immediately pour candy, without scraping pan, over almonds, covering all nuts. Use a spatula to help the toffee cover all the almonds. Immediately sprinkle milk chocolate chips over toffee while still hot. Wait for them to melt, then spread with spatula or flat side of knife to cover surface of toffee.

Sprinkle 3 chopped walnuts on top of chocolate. Cool completely. (To speed cooling process, put in fridge for 15-30 minutes) You will know they have cooled when the chocolate hardens. Using a knife, chop toffee into 1 inch pieces.

Mint Capped Brownie Cookie Cups

Made by Ruth Gough

These taste as good as they look!

36 Hershey Kisses Brand Mint Truffles

2/3 cup butter softened

1 1/4 cup granulated sugar

1 T water

1 t vanilla

2 eggs

1 1/2 cup flour 

1/2 cup dutch process cocoa

1/2 t salt

1/4 t baking soda

powdered sugar

Preheat oven to 350 degrees. Line 36 small muffin cups with mini muffin liners. Remove wrappers from chocolates. Cream butter, sugar, water, and vanilla. Add eggs and beat until combined. 

In a separate bowl, whisk together flour, cocoa, salt, and baking soda. Gradually add to creamed mixture, beating on low just until combined. Shape dough into one inch balls and place in prepared uffin tins. 

Bake 11-13 minuted until cookie surface is set. Cookies will appear soft and moist. Do not over bake. Cool about 5 minutes on wire rack. Press kisses into the surface of each cookie cup. Cool completely on a wire rack. Sprinkle each cookie with powdered sugar. Yield- 3 dozen cookies. 

Oreo Truffles

By Jamie Lott & Leah Tobey

Anyone who is an Oreo lover will want to make these!

Trevor devoured them.

8 oz. cream cheese

1 pound Oreos
1 pound milk or dark chocolate
1/2 pound white chocolate

Grind Oreos to find powder in food processor. With a mixer, blend cookie powder and cream cheese until thoroughly mixed (there should be no white traces of cream cheese). Roll into small or large balls and place on wax-lined cookie sheet. Chill 45 minutes.

Line two cookie sheets with wax paper. In double-boiler, melt milk or dark chocolate. Dip balls and coat thoroughly. With slotted spoon or fork, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.

In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
Store in airtight container, in refrigerator.

Caramel Puffcorn

Made by Leah Tobey

I couldn't stop nibbling on these at our cookie exchange.

These are a must for anyone who loves caramel corn but hates the hulls!

This is carefree munching at it's finest!

1 (8 ounce) bag puff corn (hull-less, like Cheetos without the cheese)
1 cup butter (do not substitute)
1 cup brown sugar
1/2 cup light corn syrup
1 teaspoon baking soda

1. Place puff corn in a large roaster pan.
2.  In 2 quart sauce pan bring the butter, sugar & corn syrup to bring to boil, then cook for 2 minutes.
3.  Add the baking soda - this will cause the caramel mixture to foam up.
4. Stir well and remove from heat.
5. Pour over puff corn in roaster and bake in 250* oven for 45 minutes, stirring every 10-15 minutes.
6. Remove from oven, spread out onto wax paper to cool.

EXCELLENT fresh from the oven!

Pumpkin Pie Cookies

Made by Jennie (me),

original recipe from my friend Charmaine Figgins.

this recipe is pretty much the same as this one here, 

The main difference is the impact that the cinnamon chips has.  AMAZING!
(I've stocked up on the cinnamon chips sold at my Kroger/Fry's store)

1 box Spice Cake Mix

1 can pumpkin puree (14oz) not pumpkin pie

1 bag Hershey's cinnamon chips (I've only found these sold seasonally at Christmas)

1/2 cup pecans, chopped

Empty dry cake mix into a bowl. Add canned pumpkin puree. That's it! Do NOT add the other ingredients on the box to make a cake. Mix well with a mixer. With a spoon/spatula, stir in cinnamon chips and pecans. Using a ice cream/cookie scooper, drop onto cookie sheet and bake for 18 minutes at 350 F.

Chocolate Snowballs

Made by Jennie (me)

Recipe from Hershey's.

These are delicious and different from any other cookie I've had before.

I've found a new favorite cookie!!

1 cup butter

2/3 cup sugar

1 tsp vanilla

1 2/3 cup flour

1/4 cup cocoa powder

1 cup finely chopped pecans

1 bag Hershey's Kisses

Beat butter, sugar and vanilla in a large bowl until creamy.  Stir together flour and cocoa; gradually add to butter mixture, beating until blended.  Add pecans; beat until well blended.  Refrigerate dough about 1 hour or until firm enough to handle.

Heat oven to 375 F.  Remove wrappers from chocolates.  Mold scant tablespoon of dough around each chocolate, covering completely.  Shape into balls.  Place on ungreased cookie sheet.

Bake 10-12 minutes or until set.  Cool about 1 minute; remove from pan to wire rack.  Cool completely.  Roll in powdered sugar.  Roll in powdered sugar again just before serving, if desired.

The shortcut version:

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2	cup butter or margarine, melted
1	egg
1/4	cup Gold Medal® all-purpose flour
1/4	cup unsweetened baking cocoa
1/2	cup finely chopped almonds
1	teaspoon almond extract
60	Hershey's® Kisses® Brand milkchocolates, unwrapped
3/4	cup powdered sugar Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms. Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes. Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.