Butternut Squash Souffle'

Kerrie Gomez brought this side dish to the Christmas Bishopric dinner and it is so good!
Rob seriously won't even know there is mayonaise in the dish.

1 large butternut squash (poke holes using a fork in several places and cook in microwave for about 5 minutes or until a fork easily pierces through the skin and the squash is soft)

1/2 c. butter, soften
4 T. flour
1/2 c. sugar
3/4 c. mayonaise
3 eggs
1 tsp. vanilla

Gut the squash from the shell and put into a bowl. Add butter and the remaining ingredients and mix or puree on low until ingredients are smooth. Pour into a souffle' dish that has been sprayed with cooking oil. Cook at 350 degrees for about 60 minutes or until a knife comes out clean.

Orange-Butter Coconut Rolls

Tonight we are having a recipe exchange for enrichment...I wanted to take a recipe that was a little different and yummy but one I could make the night before...so last night I made these:  Mike had a morning doctor appointment and got a warm treat for breakfast . . . they are pretty looking, fun with the coconut and the glaze makes them super moist.  By the time I got home for work, this is all that was left...sorry the photo isn't the best!

Orange Butter Coconut Bread                   by Joy Candrian

2 pkg. yeast dissolved in ¼ c. warm water, add ¼ c. sugar and let the yeast foam for 2-3 minutes.

2 whipped eggs                                ½ c. sour cream

½ c. butter                                          1 tsp. salt

2 ¾ - 3 ¼ c. flour                                1 c. coconut

Grate one orange into zest

Stir into foamy yeast water: eggs, sour cream, butter & salt. Stir in 2 ¾ c. flour. Knead in enough flour so that the dough is soft.  Place the dough in a greased bowl and let rise for about an hour or until doubled. Punch down. Divide dough into 2 balls. Roll each half into a 12” circle.  Blush dough with about 1 T. butter. Sprinkle with sugar, ¾ c. coconut, and orange zest.  Cut each circle into 12 wedges.  Roll up wedges, starting at wide end. Arrange rolls, pinwheel fashion into 2 greased 9-10” round pans. Cover and let rise until double.  Bake in 350˚ for about 22 minutes. Top with glaze.  Sprinkle remaining coconut onto the top.

Glaze: In a sauce pan combine ¼ c. sugar, ¼ c. orange juice & 2 ½ T. butter.  Stir over medium heat until sugar dissolves.  Boil for 3 minutes.  Stir in ¼ c. sour cream.  Pour over the warm rolls. 

Country-Style Pork and White Beans (Slow Cooker)

This isn't something I thought I would like based on the ingredients (I'm not usually a bean person), but the picture looked so good and I had most of the ingredients, so I thought I'd give it a shot. In my opinion, it was delicious (and it made a TON, so I froze half of it and we just ate it the second time around, which is why I am finally remembering to post this)! Brian just thought it was so-so, but James DEVOURED it! He even started licking his plate and tried to bend down to lick the rice off his tray. I even told him he was being super dramatic, because it was tasty but it wasn't "lick your tray" tasty. But if you want something healthy and comfort foodish, it's worth it to try something a little different. Don't be afraid to try the turkey kelbasa. I had no idea what that was but it was surprisingly easy to find (I think I used Hillshire Farms brand) and it ended up being my favorite part of this dish. This recipe requires some planning ahead since you have to soak the beans the night before, but it's worth it!

1 pound dried great northern beans (I used Navy beans)

3 pounds country style pork ribs (I used half of this), trimmed of excess fat

Salt and ground black pepper

2 tablespoons canola oil

1 medium onion, chopped

6 medium garlic cloves, finely minced

3 cups low-sodium chicken broth, divided

2 tablespoons tomato paste

½ teaspoon celery seed

1 teaspoon dried thyme

1 bay leaf

1 pound chicken or turkey kielbasa sausage, cut into 1-inch chunks (I used turkey and loved it!)

2 (14.5 ounce each) cans diced tomatoes

1/4 cup chopped fresh parsley

Eight to 24 hours before assembling in the slow cooker, rinse the white beans and place them in a large bowl with cold water to cover by at least 2 inches. Let the beans soak anywhere from 8 to 24 hours.

Eight to 9 hours before eating, drain the beans and transfer them to the slow cooker. Dry the pork ribs thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium heat until the oil is hot and rippling. Add half of the ribs and brown on all sides, 4-5 minutes. Transfer them to the slow cooker. Return the skillet to medium heat and heat 2 more teaspoons oil until hot and rippling. Brown the remaining ribs and transfer them to the slow cooker.

Return the skillet to medium heat and heat the remaining 2 teaspoons oil until shimmering. Add the onion and ¼ teaspoon salt; cook, stirring occasionally, until beginning to brown, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add 1 cup of the chicken broth, tomato paste, celery seed, thyme and bay leaf, scraping up the browned bits from the bottom of the skillet. Turn the heat to high and bring the mixture to a boil. Transfer the onion mixture to slow cooker.

Add the kielbasa, tomatoes and chicken broth to the slow cooker. Cover and cook on either low or high, until the meat is tender, 7 to 8 hours on low or 5 to 6 on high. Before serving, discard the bay leaf, stir in the parsley, and season with salt and pepper to taste. Serve over hot, steamed rice, if desired.

APPLE BRICKLE DIP

APPLE BRICKLE DIP

Anna Loye Vance

1 8 oz. pkg. Cream Cheese, softened                   ½ Cup Brown Sugar

¼ Cup White Sugar                                               1 teaspoon Vanilla

1 -7½ oz. pkg. Almond Brickle chips (Use half of the package.)

                             OR

1 -8 oz. pkg. English Toffee Bits (Use half of the package.)

3 medium tart apples, unpeeled and sliced (treat with fruit fresh to avoid going brown.)

We had this dip at book club Thursday night and it was really good.

Zucchini Coins with Marinara and Parmesan

 

From The Love Of Cooking. She states that this is her new favorite appetizer, and I have to agree. It will make you want to eat your veggies. Super fast, easy, and tasty. 

• Olive oil
• 2 zucchini, sliced into thick slices
• Sea salt and freshly cracked pepper, to taste
• Marinara
• Parmesan cheese, shredded
• Italian seasoned panko crumbs

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Slice the zucchini into thick slices. Toss the zucchini coins with a drizzle of olive oil, sea salt and freshly cracked pepper, to taste, until evenly coated. Place the coins on the baking sheet then spoon a bit of marinara on top, followed by Parmesan cheese, and a bit of panko crumbs. Place into the oven and bake for 15-20 minutes or when the zucchini is just tender and the panko is golden brown. Serve immediately. Enjoy.

Pantry Pasta for Two

Found this on The Pioneer Woman. See that blog for full photo instructions that will make your mouth water. It was pretty simple, all pantry ingredients, and packed with good flavors. I think this is my favorite home made pasta sauce. I think it's all about a good, sweet cooking wine.

Prep: 15 mn 

Cook: 20 mn

Ingredients

• 2 Tablespoons Olive Oil
• ½ whole Red Onion, Diced
• 3 cloves Garlic, Minced
• 1 can (14.5 Ounce) Diced Tomatoes With Juice
• ⅓ cups Assorted Olives, Pitted And Roughly Chopped
• ⅓ cups White Wine
• 2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Thickness
• Kosher Salt
• Freshly Ground Black Pepper
• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• Grated Parmesan Cheese
• ½ pounds Linguine, Cooked Al Dente And Drained
• 1 teaspoon Olive Oil

Preparation Instructions

Heat medium skillet over medium-low heat. Add olive oil. When warm add diced red onion and stir. Cook slowly for five minutes, stirring occasionally. Add garlic, then stir and cook for one minute. Pour in diced tomatoes with their juice. Add chopped olives. Stir and cook for a minute or two.
Splash in wine, then stir and simmer over low heat for 15 minutes, stirring occasionally.
While sauce is cooking, sprinkle salt and freshly ground black pepper over the chicken breasts. Heat 1 tablespoon olive oil and 1 tablespoon butter in a separate skillet. Cook on both sides until golden brown and done. Set aside.
Toss cooked linguine in olive oil and arrange on a small platter. Spoon 3/4 of the sauce over the pasta. Place chicken on top, then spoon remaining sauce over the chicken. Sprinkle on grated Parmesan and serve immediately.
Serves 2 - 3.

Bloomin' Onion Bread

Mmmm. This bread was tasty! I served it last night with dinner and everyone loved it. I didn't have poppyseeds (I'm not really sure what that would add to it), but I don't think it needed them. I will definitely be making this again.



1 unsliced loaf (round is preferable) sourdough bread.
1/2 pound Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion, with tops
2-3 tsp poppy seeds

Directions:
Cut the bread lengthwise and widthwise - without cutting through the bottom crust. Place on a foil-lined baking sheet. Insert cheese between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake 10 more minutes, or until cheese is melted.