Simple Roasted Butternut Squash

1 medium butternut squash*

2 T. olive oil

garlic, minced

salt and pepper to taste

*The easiest way to peel butternut squash is to poke/stab holes in it and place it in the microwave on high for 3 minutes. After it cools, you can easily cut the peeling off , scoop out the seeds and pulp, and cut it into cubes. (The skin may change color a little bit but it doesn't affect the flavor.)

Preheat oven to 400 degrees. Combine butternut squash cubes with oil & garlic. Toss to coat. Season with salt and pepper. Arrange on baking sheet in a single layer. Roast in oven until tender when pierced with a fork (about 20-30 minutes).

May also use frozen precut butternut squash from the grocery store. 

Top with shredded cheese and pomegranate seeds if desired. This makes a colorful dish for the holidays.

Crockpot Taco Tortellini

1 lb. ground chuck, cooked and drained

1 small onion, diced, cooked with beef

1 pkt taco or fajita seasoning

10 oz. can Rotel, drained, (I used 1 can diced tomatoes & 1 can chilies, drained)

1 c. beef broth

1 c. heavy cream

36 oz. bag refrigerated cheese tortellini

1 1/2 c. shredded Mexican cheese

green onions, sliced, optional

Place beef and onions in bottom of lined crockpot. Add taco seasoning, rotel, beef broth, and cream. Cover and cook 3 hours on low. Stir in tortellini, cover, and cook additional 30 minutes until warmed through. Add cheese and stir until melted. Top with green onion if desired. I served with Caesar salad.

*tortilla chips or fritos taste good with this as well.

Strawberry Pie Cake

1 box strawberry cake mix*

21 oz. can strawberry pie filling*

1 t. strawberry extract*

2 eggs

1/4 c. milk

Frosting:

1 c. sugar

5 T. butter

1/3 c. milk

1 c. while chocolate chips

Preheat oven to 350. Spray 9x13 pan. Combine all ingredients until just combined. Pour batter into pan. Bake 25-30 minutes until toothpick comes out clean. Cool. In a small saucepan, combine butter, sugar, and milk. Bring to a boil. Continue boiling for 2 minutes, stirring constantly. Remove from heat and stir in whute chocolate chips until smooth. Immediately pur over cooled cake. Cool completely before slicing and serving. This is a moist cake. Store in refrigerator.

*Other flavors can be used for different flavor cake mixes. Use vanilla extract or a comparable flavor for some cakes.

Easy Balsamic Glaze

1 c. balsamic vinegar

2 T. light brown sugar

Place in a light colored saucepan over medium-low heat for 10-20 minutes, until sugar is completely dissolved and glaze is thick. Glaze will thicken as it cools. Store in refrigerator for up to a month.

*I like to serve with roasted eggplant with fresh mozzarella, rice, and teriyaki chicken.

**This is one of my daughter's favorite meals.

Petticoat Tails

1 c. butter, room temperature

1 c. powdered sugar

1 1/2 t. vanilla or almond extract

2 1/2 c. plain flour

1/2 t. salt

food coloring

1/2 t. mint or almond flavor, optional

Combine butter and powdered sugar. Mix until fully combined and smooth. Add 1 1/2 t. extract. Add four and salt. Mix well. Add additional flavoring if desired. Roll into two logs 2.5" in diameter. Cover lightly with plastic wrap and place in freezer for 90 minutes. Preheat oven to 375. Line baking sheet with parchment paper. Slice logs into rounds, 1/4" thick and arrange on sheet. Bake 7-9 minutes until edges are brown. Cool.

*These are the same as shortbread with slightly different flavors as an option. These cookies may also be dipped in chocolate coating or a light sugar glaze applied, if desired. Many people just like them plain.

**The original petticoat tail cookies were in a triangle shape with the round edges crimped to resemble lace, as in the lacy petticoat tail seen under many ladies dresses in the 1800's.

Butterscotch Chewies

3 c. dark brown sugar

3 eggs

3 1/4 c. SR flour

3 sticks butter, melted

1 T. vanilla

2 c. butterscotch chips

Preheat oven to 350. Spray 9x13 pan. Add brown sugar and melted butter to a large bowl and stir until smooth. Add eggs and vanilla. Mix until combined. Add flour. Stir in butterscotch chips. Pour in sprayed pan and spread evenly. Bake 45 minutes. Then, cover with foil and bake 10 minutes more. Do not overbake! Allow to cool completely before slicing, or you can slice immediately with a plastic knife and they will not tear.

Yummy!

Crockpot Lemon Spoon Cake

15.25 oz. yellow or lemon cake mix

3 eggs

1/2 c. water

1/2 c. melted butter

2 lemons, zested

1/4 c. fresh lemon juice

Swirl:

8 oz. cream cheese, softened

1/4 c. powdered sugar

1 t. lemon zest

1/2 t. lemon extract

Glaze:

1 c. powdered sugar

2-3 T. fresh squeezed lemon juice

Whisk together first 6 ingredients until creamy. In a separate bowl, beat next 4 ingredients until creamy. Place liner in crockpot. Pour in batter and spread evenly. Drop cream cheese mixture by the spoonfuls on top of batter. Swirl gently into the batter with a butter knife. Don't fully mix. Cover and cook on high 2 1/2-3 hrs, or 5-6 hours on low, until the edges are set and the center is just barely cooked through. Remove the lid and let the cake cool for 10-15 minutes to firm up slightly. Stir together the glaze ingredients and drizzle over warm cake before serving. Makes 6-8 servings.

Crockpot Beer Bread

3 c. SR flour

3 T. sugar

12 oz. beer, room temperature, or club soda

2 T. butter, melted

Place liner in 6 qt. crockpot. Spray liner if desired. In large bowl, whisk together flour and sugar until evenly combined. Pour beer or club soda into the flour mixture. Gently stir with a wooden spoon, until flour is moistened, do not overmix. Scrape the batter into the lined crockpot and spread evenly. Batter will be thick and sticky. Place a clean kitchen towel over the crockpot before adding lid to absorb excess moisture. Cook on high 2-2 1/2 hours until top is set, edges are browned, and steam is seen when a tear is made. The center should look soft and porous, not wet. Carefully lift out and set on cutting board. Immediately brush with melted butter, letting it soak in the top and down the sides. Cool 15-20 minutes before slicing. Serve warm, tearing or cutting into thick pieces. For a sweeter bread, increase sugar to 1/4 c. Store leftovers well wrapped in foil at room temperature for a day or two. Warm slices briefly in a skillet or toaster oven to bring back fresh baked softness.

Lemon Blueberry Cake Bars

1 1/2 c. graham cracker crumbs

1/4 c. butter, melted

3 T. + 1/3 c. sugar, divided

8 oz. cream cheese, softened

1 egg

1/3 c. heavy whipping cream

lemon zest from 1 lemon

1 c. fresh blueberries

Preheat oven to 300. Spray 9x9 dish. Mix graham cracker crumbs, butter, and 3 T. sugar together. Stir to combine. Press in pan. Beat cream cheese, 1/3 c. sugar and vanilla. Add egg and beat 1 minute. Stir in whipping cream and lemon zest. Pour filling in pan. Sprinkle blueberries over batter. Bake 25-30 minutes. Remove from oven when center is set and cool completely. Store in refrigerator.

Blueberry Pie Bars

Crust:

1 1/2 c. plain flour

3/4 c. sugar

1/4 t. salt

1 1/2 sticks butter, cubed

1 t. vanilla

Filling:

2 eggs, room temperature

3/4 c. sugar

1/2 c. sour cream

1/3 c. plain flour 

1/4 t. salt

3 c. fresh blueberries

Preheat oven to 350. Spray 9x13 dish. Beat crust ingredients together until crumbly. Set aside 1 c. Press remaining in bottom of dish. Bake 15 minutes. Make filling by beating eggs until frothy. Add all other ingredients, except blueberries, until combined, then add blueberries. Spoon onto crust. Top with reserved crust. Bake until top is golden 45-55 minutes. Cool before serving.