Sausage Stuffed Squash

Fall is definitely in the air. I had this at some friends house and loved it. I've already made it but changed it to what I had in the pantry. I used plain rice, maple sausage and added some Mrs. Dash for flavor. I also cooked the squash in the oven instead of the microwave. 45 minutes for the halves alone in some water and 40 minutes with the stuffing inside.

Sausage Stuffed Squash

Ingredients

• 1 (6 ounce) package broccoli and cheese flavored rice mix
• 1 pound turkey breakfast sausage
• 1 medium acorn squash, halved and seeded
• 1/2 cup chopped apple
• 2 teaspoons crushed coriander seed
• 1/2 cup shredded Monterey Jack cheese

Directions

1. Prepare rice mix according to package directions; cover, and set aside.
2. Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm.
3. In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside.
4. In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture.
5. Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.

I found the recipe here.

Apple Dumplings

Ingredients

• 1 recipe pastry for double-crust pie
• 6 large Granny Smith apples, peeled and cored
• 1/2 cup butter
• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 cups water
• 2 cups white sugar
• 1 teaspoon vanilla extract

I made these this weekend and they turned out great!

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
2. On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
3. With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
4. In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
5. Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

I found the recipe here.

Morning Glory Muffins

Morning Glory Muffins

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/4 cups sugar
• 3 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 eggs
• 3/4 cup applesauce
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1 medium tart apple, peeled and grated
• 1 (8 ounce) can crushed pineapple, drained
• 1/2 cup flaked coconut
• 1/2 cup raisins (I added dates)
• 1/2 cup chopped walnuts

Directions

1. In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

I found the recipe here.

Pumpkin Chocolate Chip Muffins

One of the reasons I love fall is for the yummy fall food. I'm choosing to embrace fall, while ignoring what season comes next:) Enjoy!

Pumpkin Chocolate Chip Muffins (From the Nestle Baking webpage)

• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole-wheat flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon or pumpkin pie spice
• 1/2 teaspoon salt
• 4 large eggs, slightly beaten
• 2 cups granulated sugar
• 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
• 1 cup vegetable oil
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  
• (I'm thinking of trying carob chips next time, but am a little nervous. we'll see!)
  

Directions:
PREHEAT oven to 350° F. Grease thirty-six* 2 1/2-inch muffin cups or line with paper bake cups.

COMBINE all-purpose flour, whole-wheat flour, baking soda, baking powder, cinnamon and salt in medium bowl. Combine eggs and sugar in large bowl. Add pumpkin and oil; mix well. Stir in flour mixture until moistened. Stir in morsels. Spoon batter into prepared muffin cups.

BAKE at 350 for 20 to 25 minutes or until top springs back when lightly touched. Cool in pans on wire racks for 5 minutes; remove from pans.

*this recipe only makes 24 for me.

I found the recipe here.

Quick Roasted Cherry Tomato Sauce with Spaghetti

This was delicious! I used regular tomatoes instead of cherry, left out the red pepper (just because I forgot!) and used soft goat cheese. It was yummy and easy! The directions are written in a way that makes it look complicated-it really isn't! Enjoy!

Quick Roasted Cherry Tomato Sauce with Spaghetti

Ingredients
4 quarts water
1 tablespoon kosher salt
12 ounces uncooked spaghetti
2 pints cherry tomatoes
3 tablespoons extra-virgin olive oil, divided
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper
1/4 cup chopped or torn fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
3/4 cup (3 ounces) crumbled semisoft goat cheese

Preparation
1. Preheat oven to 450°.

2. Bring 4 quarts water to a boil in a large Dutch oven. Add 1 tablespoon salt and spaghetti to boiling water; cook 10 minutes or until spaghetti is al dente. Drain spaghetti in a colander over a bowl, reserving 1/2 cup cooking water. Return spaghetti to pan; set aside, and keep warm.

3. While spaghetti cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, 1/2 teaspoon salt, and pepper on a jelly-roll pan, tossing well to coat. Bake tomato mixture at 450° for 10 minutes or until tomatoes are soft and lightly charred in places.

4. Add tomatoes and any tomato juice to spaghetti in Dutch oven. Add 1/4 cup reserved cooking water to jelly-roll pan, scraping pan to loosen browned bits; carefully pour water mixture and remaining 2 tablespoons oil into spaghetti mixture. Place Dutch oven over medium heat. Add remaining reserved cooking water, 2 tablespoons at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley. Sprinkle with cheese. Serve immediately.



Original found HERE

Peggy's Pesto

4 cups basil
6 cloves of garlic
3/4 cup olive oil
1 tsp salt (+ or -)
1 cup pine nuts or walnuts
3/4 cup Parmesan cheese*

Put all in food processor and blend.

*if freezing, leave out cheese

Asian Ginger Mahi Mahi

I have never made Mahi Mahi, okay I have never even eaten Mahi Mahi! But this was delicious and 4 of the 5 kids even ate it!

Asian Ginger Mahi Mahi

2 mahi mahi fillets
3 T soy sauce
1 garlic clove
3 T balsamic vinegar
3 t olive oil
3 T honey
1 t grated fresh ginger root (just used dried)
salt and pepper to taste

stir honey, soy sauce, balsamic vinegar, ginger, garlic and 2 t of olive oil in glass dish. Season mahi mahi with salt and pepper and place them in dish. Cover and refrigerate for 20 minutes. Heat 1 t of oil in skillet over medium high heat. Remove fish and reserve marinade. Saute fish 4-6 minutes on each side, turning only once, till fish is flakes easily with a fork. Remove fish and keep warm. Pour reserved marinade into the skillet and bring to boil to thicken into glazed consistency. Spoon glaze over fish and serve immediately. Serve over rice.

(from the back of the package!)

YUM!