Easy Butternut Squash Shells and Cheese

Do you remember last year when that one amazing soup totally sent me on butternut squash kick for awhile?

Welllll...I think it's started again. There is just something so irresistible to me about that creamy orange, mildly flavored squash. And when you pair it with ooey gooey cheese? Don't even get me started.

This recipe is no exception. It is very similar in flavor and texture to the awesomely delicious pumpkin macaroni and cheese and fairly easy to prepare. Tackling the squash is, as always, the most difficult part. You'll need a good sharp knife and some elbow grease to slice your way through the tough skin and firm flesh- but it's definitely worth it!

Easy Butternut Squash Shells and Cheese

(printable version)

by How Sweet It Is

serves about 6

3 cups uncooked whole wheat pasta shells

4 cups cubed uncooked butternut squash (about 1 medium)- peeled and seeds removed

2 TB olive oil

1/2 tsp salt

1/2 tsp pepper

1/4 tsp nutmeg

3/4 cup chicken or vegetable stock

1 1/2 cups milk

6 oz. shredded cheese (I used Gruyere- fontina was recommended)

4 oz. shredded Parmesan cheese

2 TB brown butter (for "how-to" click here)

2 TB fine bread crumbs

chopped fresh herbs for garnish (I used sage)

Preheat oven to 375. Prepare water for pasta and cook according to package directions. Drain.

While pasta is cooking, heat a large skillet over med-low heat. Add oil, then toss in squash with salt, pepper and nutmeg. Add stock and cover skillet, cooking for 15-20 min., stirring occasionally, until squash is soft and can be easily mashed. Remove cover and reduce heat to low. Mash squash with a potato masher or fork, smoothing it out with a spoon to remove all the chunks.

Add in milk, 4 oz. of the Gruyere or fontina and all of the Parmesan, stirring until melted and smooth, about 5 min. If needed, add more milk a little at a time, stirring until smooth. Stir in brown butter, again mixing for a minute or so until incorporated. Taste and add more seasoning, if desired.

Fold shells into the sauce, coating completely. If not using an oven safe skillet, transfer shells to a casserole dish. Top with remaining cheese and breadcrumbs and bake for 15 min. If a bubbly, golden topping is desired, broil 1-2 min. after cooking. Sprinkle with fresh herbs and serve!

Whole Wheat Apple Cinnamon Pancakes {with Cinnamon Syrup}

It's Saturday, y'all! You know what that means in our house...breakfast for dinner!

Last weekend I made a batch of these whole wheat apple cinnamon pancakes from Two Peas and Their Pod and man, were they yummy! But let me tell you straight up: the syrup is the best part.

Oh wow. Really. It's like, so amazing. You'll want to put it on everything (after you send your pancakes drifting out to sea on it, that is). Like more apples. Or maybe some peaches. Toast or oatmeal, anyone? Leftover apple cider waffles? Grab anything you can find (including your own fingers of course) and dunk it in this syrup, because yeah, it's that good.

But back to the pancakes. Hearty wheat taste, bursts of fresh apple chunks, hints of spice...I'm pretty much convinced that the "whole wheat" and "apple" parts of the title are just to trick us into thinking we're being all healthy while simultaneously pouring on copious amounts of spicy, sugary syrup that is basically like liquid gold .

The edible kind.

But there I go about the syrup again. Gee. Anyways. Do yourself a favor this weekend and make a batch of syrup. Er. Pancakes.Whatever.

Whole Wheat Apple Cinnamon Pancakes with Cinnamon Syrup

(printable version)

by Two Peas and Their Pod

serves 3-4

For pancakes:

1 cup whole wheat flour

2 1/2 TB brown sugar

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/4 tsp allspice

1 cup buttermilk, plus 2 TB

1 TB canola oil

1 lg. egg

1 tsp vanilla

1 cup diced, peeled apple

For syrup:

1/2 cup white sugar

1/2 cup brown sugar

2 TB flour

1/2 tsp cinnamon

1 tsp vanilla

1 cup water

In a med. bowl, whisk together flour, sugar, baking powder, baking soda, salt and spices. Set aside.

In a small bowl, whisk together buttermilk, oil, egg and vanilla. Pour wet ingredients over dry ingredients and whisk until combined. Do not overmix. Gently fold in apples.

Heat griddle or non-stick skillet over med. heat. Spray with cooking spray. Pour about 1/4 cup of batter onto the hot griddle pan, spacing out pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until lightly browned.

While the pancakes are cooking, make the syrup. Stir together dry ingredients in a small saucepan. Then add water and vanilla. Bring to a rolling boil, stirring often. Continue boiling and stir until mixture thickens to syrup consistency, about 5-8 min. Remove from heat and let stand a few minutes before serving.

Serve the pancakes with warm syrup. Enjoy!

Upside-Down Mexican Pot Pie

You know how a pot pie is just this delectable thing with veggies and tender meat in a creamy, rich sauce topped with a flaky pastry crust?

Well, what if pot pie went Mexican?

What if you had some cheese joining the party...tomatoes and veggies hanging out with some tender ground beef spiced with seasonings and peppers topped off with moist cornbread? That would be all right, wouldn't it?

Oh wait.

Turn that upside down.

Yep, the whole thing.

Now you've got it. If you're gonna turn the whole pot pie idea upside down, you might as well go ahead and turn the whole pot pie upside down.

Right?

At least that's how I explain to myself why this pie is upside down. Besides the fact that it's fun. To say. And to eat.

Upside-Down Mexican Pot Pie

(printable version)

adapted from the Gooseberry Pot Pie Cookbook

serves 6

1 lb. ground beef

1 onion, chopped

2 cloves garlic, minced

1 green pepper, chopped

1 zucchini, chopped

1 can diced tomatoes

1 can corn, drained

1 tsp chili powder

1 tsp salt

1/2 tsp cumin

1 (8.5 oz.) pkg. cornbread mix (will need egg and milk)

1 cup shredded Mexican blend cheese

Preheat oven to 350. Lightly grease a 2 qt. casserole dish.

In a skillet over medium heat, brown beef with onion, garlic, green pepper, and zucchini. Drain. Add tomatoes with juice, corn and seasonings (adjust to taste). Simmer about 5 min.

Meanwhile, prepare cornbread mix according to package directions.

Pour batter into prepared dish. Spoon beef/vegetable mixture over batter. 

Cover with foil and bake 25 min. Uncover and sprinkle with cheese. Return to oven and bake 5-10 min. more or until cheese is melted and bubbly and pie is heated through.

Peaches & Cream Oatmeal

I don't know about you, but I have fantastic childhood memories revolving around those itty bitty packets of Quaker Oats instant oatmeal. We LOVED those as kids. In fact, I still love them.

For our family, those were usually a special treat reserved for our annual camping trip (other special treats included Spam, Svenhard's Danish pastries, sugary cold cereal from those fun little boxes, Dinty Moore stew, etc.). They were also a staple breakfast item at my great-grandma's house. She kept strictly to the Apples & Cinnamon flavor. I've loved just about every flavor I've tried, especially the "& Cream" varieties (with perhaps the exception of "Bananas & Cream").

Recently when Hubby and I took our own camping trip, I couldn't help but snag a box of the "& Cream" instant oatmeal packets. They were of course fantastic (I avoided the banana). One day when I was enjoying the "Peaches & Cream" variety, I stirred in a few chopped ripe peaches (a great idea, by the way) and that got my wheels turning.

So back at home, I created my own homemade version of "Peaches & Cream" oatmeal. It isn't instant, mind you, but it is delicious. No powdered "cream" or dehydrated peaches here- this is the real stuff. And boy, is it good. I used peaches that I had previously peeled, sliced and frozen (no thawing necessary), but I think it will work equally as well with fresh or canned peaches. Another bonus to making your own is that you can adjust the portion size! This recipe makes a pretty hearty 2 person meal and is perfect for these chilly fall mornings!

Homemade Peaches & Cream Oatmeal

(printable version)

by Jenn

makes 2 hearty servings

3 cups water

dash salt

1 1/2 cups old-fashioned oatmeal

1 cup chopped peaches

1/2 tsp cinnamon

1/4 tsp nutmeg

3 TB brown sugar

2 TB heavy cream or half and half

Bring water and salt to boiling in a small saucepan. Stir in oats and peaches and reduce to medium heat. 

Cook 5-8 min., stirring occasionally, or until most of the liquid is absorbed (or until it reaches desired consistency- remember the oatmeal will thicken somewhat as it cools). 

Remove from heat and stir in spices and brown sugar. Stir in cream.

Funfetti Cookies {Happy Birthday to Me!}

Just thought I'd make sure you know that today is my birthday! Hooray!

And just in case you're wondering, no, I really don't care that I'm going to be 26 this year- I still love birthdays! As long as they include forms of chocolate, coffee, cake and presents, I will always LOVE birthdays. I don't really care whose birthday it is. But mine is always nice, cause then the presents are for ME.

I think I might possibly get this crazy love of birthdays from my family, where a birthday is looked upon as practically a national holiday. So mark your calendar, peeps. This one's mine.

I usually don't make myself anything special for my birthday...the last couple of years Hubby and I have gone out to dinner and he has made me a cake, sweet, thoughtful husband that he is.

But when I found out that I was going to need to bring the cookies for our church's "Cookie Fellowship" I decided it was time for some "Happy Birthday to Me" cookies. Not that I broadcasted that to everyone at church. But for my part, I gave myself some besprinkled cookie love. For a dreary, rainy fall day, these color-popping, irresistibly happy looking funfetti cookies were just perfect.

So whether or not it's your birthday (or anyone else's for that matter), have some sprinkles!

Funfetti Cookies

(printable version)

slightly adapted from Two Peas and Their Pod

makes about 3 dozen

1 cup butter, room temp

1 1/4 cups sugar

2 tsp vanilla

1 tsp almond extract

1 egg

2 cups flour

1/4 cup cornstarch

3/4 tsp baking soda

1/2 tsp salt

1/2 cup mulit-colored sprinkles

Preheat the oven to 375.

Cream the butter and sugar with a mixer for about 2 min., or until fluffy. Add vanilla, almond, and egg. Beat until well combined.

In a separate bowl, combine flour, cornstarch, baking soda and salt and whisk together.

Slowly add flour mixture to butter mixture, beating at low speed until all is incorporated. Gently stir in sprinkles (do not overmix or they will begin to bleed into dough).

Form dough into 1-1/2 in. balls and place on cookie sheet. Slightly flatten each ball using the palm of your hand.

Bake 8-10 min. or until just set. Do not overbake or cookies will be crispy. Cool completely on wire rack.

Sweet Potato Breakfast Biscuits

Every once in awhile, it's fun to have breakfast for dinner. We don't do big breakfasts a lot- usually only on Mondays when it's Hubby's day off and we have a leisurely morning. Otherwise, it's a bran muffin and greek yogurt for me and cold cereal for him. Aren't we exciting?

So anyway, that's why I've decided Saturdays are now "breakfast for dinner night". There are just too many great breakfast foods to pass up, so they're moving to the night shift!

Our first in the Saturday breakfast series this month is a recipe from one of my favorite blogs, How Sweet It Is- she always cracks me up and leaves me drooling with her quirky humor and drop-dead-gorgeous photos. This recipe was no exception! Stuff a little bit of sweet potato in a fluffy, tender biscuit, top with pristine poached eggs, bacon (of course), cheese and whatever else your little heart desires, and you've got yourself a mighty tasty breakfast sandwich.

Putting the amazing flavor and texture of a sweet potato in a biscuit is pure genius, and of course, I am a little bit obsessed with poached eggs these days so we know that was a major attraction. There is just something so totally irresistible about those pretty little white packages that spill forth golden goodness at the slightest invitation. Sigh.

Sweet Potato Breakfast Biscuits

(printable version)

adapted slightly from How Sweet It Is

makes 10 biscuits

1 medium sweet potato, cooked and mashed

1 1/2 cups flour

1/2 TB sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

6 TB butter, cold and cut into small pieces

1/2 cup milk

To make breakfast biscuits add poached eggs, bacon, cheese and spread of choice

Preheat oven to 425.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt and whisk to combine. Add butter and use a pastry blender to cut in till mixture resembles coarse crumbs. Stir in milk and sweet potato, using your hands if necessary, to blend dough together. 

Roll dough out on a lightly floured surface to 1/2 in. thickness. Cut using a floured glass or biscuit cutter and place onto a baking sheet. Bake 10-12 min. or until biscuits are puffy and golden. While biscuits are baking, prepare your breakfast sandwich ingredients. Assemble and enjoy!

Happy Pumpkin Day!

Today is pumpkin day!! Hooray! I couldn't be happier than to devote a whole day to celebrating the creamy sweet goodness of that delightfully round orange squash. You can't turn around this time of year without bumping into something (edible or no) that is either bedecked, bedazzled or bestuffed with pumpkin and this post is no exception. I present for your inspection and culinary enjoyment, 6 scrumptious pumpkin recipes. Do you have a favorite to share? Please leave me a link (or the recipe!) in the comments! Have fun!

Pumpkin Snickerdoodles

Pumpkin Macaroni and Cheese

Crock-Pot Pumpkin Applesauce

Penne with Creamy Pumpkin Sauce

Pumpkin Molasses Cookies

Pumpkin Gingerbread