Gingerbread Man Cookies

3 c. all-purpose flour

1/2 tsp. salt

3/4 tsp. baking soda
1 tsp. baking powder

2 tsp. ground ginger

3 tsp. cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves (SO Important!!)

6 tbsp. (1/4c. + 2 tbsp) c. unsalted butter

1/2 c. granulated sugar
1/4 c. brown sugar

1 large egg

2/3 c. unsulphured molasses

Combine dry ingredients in a large bowl. In a separate bowl, beat together sugar and butter. Add egg ad molasses, gradually add flour mixture.

Roll out.... bake at 350º for 8-12 min.

My Favorite~ Chili with Fritos!

Chili with Fritos!

1/2 onion finely chopped
1/2 lb ground beef
1/2 12-oz can contadina crushed tomatoes
1 can golden sweet corn-- YUMMO!
seasoning: cumin, garlic salt, chili powder, fresh dried rosemary all to taste

I make chili a lot--- but this recipe is SO good. I LOVE LOVE LOVE the seasoning AND the ratio of ingredients. (Not too much of one thing).

Serve with sour cream and fritos!

Really Delicious, Simple Easy Pasta

{Need a picture}
1 small can of tomato paste
1 or 1 1/2 c. water
2 tbsp. Italian seasoning, or

1 tsp. dried oregano
1 tsp. garlic salt
1/2 tsp. celery salt
1 tbsp. dried parsley
1/4 tsp. dried thyme

1 tsp. fresh bunch of basil, chopped

Cook 2 c. any kind of noodles al dente
Top with Sauce, Stir
Add meatballs, and shredded fresh mozzarella
Bake in a 400º oven for 20 min. or until melted

OH my goodness... so good!


Serve with rolls, green beans, and fruit salad

Strawberry Shortcake

Strawberry Shortcake: for the Feast of the Immaculate Conception

For the shortbread, combine in food processor:
1 1/4 c. flour
3 tbsp. sugar
1/2 c. cold butter
add a tiny bit ice water if too dry

bake in a 325º oven for 25-30 min. or until just brown at edges.

cook down a cup or 1 1/2 c. strawberries with 1 c. sugar
strain (save syrup for pancakes!)

Top shortbread with strawberries and real whipped cream!

Asian Fish Stir Fry

This has to be one of the best ways to eat fish! In a delicious stir fry!

Ingredients:

Coconut oil

Hoisin sauce

Sweet soy glaze (or soy sauce)

Dried or fresh diced onion

Rice vinegar

Pineapple slices

Fresh ginger

Brown sugar

Salmon

Sriracha

Green Beans

Brown rice

1. First cook 1 c. brown rice with 1 1/2 c. water.
2. Put sweet soy glaze in a pan with pineapple juice (from the canned sliced pineapple), and fresh grated ginger. Simmer on low.
3. After the juices have combined, add this pineapple juice mixture to brown rice as it cooks. I usually eyeball it, depending on close the rice is to done.
4. Add to the pan diced onion and minced garlic, with some coconut oil. Scrape up the drippings and add to your rice.
5. The pan will be perfect for searing your salmon, now. Add salmon to pan and some chopped green beans.
6. Sear the salmon on both sides, then leave on low to cook green beans for a little while. (You might want to cover the pan at this point).
7. Add pineapple chunks, and more grated ginger. Add other seasonings and toppings as desired (sriracha, hoisin sauce, cayenne pepper, brown sugar, etc). Stir it all together in the pan. .
8. Serve stir fry over rice. YUM!

Beck Family Pumpkin Bread

This is a family favorite. Stephen loves to make it with the kids every Fall.

Ingredients:

1 15. oz. can pumpkin (we use Libby's)

4 eggs

3/4 c. oil

3 c. flour

 1 1/2 c. sugar

1 tsp. baking soda

1 tsp. salt

3 tsp. cinnamon

1 tsp. nutmeg (opt.)

1 tsp. ground cloves

1 tsp. ginger (opt.)

1 c. chocolate chips

Mix dry

mix wet

add dry to wet

Fold in chocolate chips

bake 1 hr. on 350º

 or until toothpick inserted

comes out clean!

It will smell very good in your house all day when you make this!

Notes: adding a tiny touch more oil will make it more moist.

Extra chocolate chips also welcome. They make it yummy.

makes 2 loaves

For a healthier alteration, substitute 1/3 c. coconut oil and 2/3 c. applesauce for the oil.

Chocolate Coconut Crunch Cookies

Lower Sugar Chocolate Coconut Crunch Cookies... inspired by the Gaia cookies from Bread and Wine
1 stick butter
1/4 c. coconut oil, softened (maybe a touch more)
2 eggs
1 1/2 c. flour
1 c. rolled oats
a pinch of cinnamon
1/4 c. sugar
1/4 c. honey
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla
1/2 c. chocolate chips
handful chopped walnuts

soften butter and coconut oil, combine with sugar and honey, then add eggs.
add all dry ingredients one at a time. Stir, adding chocolate chips and walnuts at the end.

preheat oven to 350 and refrigerate dough while it preheats.

Bake 14-16 min. or until browned around the edges.

Beef Bourgignon

photo credit*

I finally treated Beef Bourgignon the way I wanted to be treated-- the Golden Rule of cooking. And guess what? If you want a friend (in B.B), then be a friend (to B.B.).

ingreedientos: (Yes, there are a lot of ingredients!)

-bacon 3-4 sliced, chopped
-stew beef (I would cut the pieces even smaller than the way they come from the grocery store)
-mushrooms (optional, but very tasty--- didn't include this time)
-small onion- even half a small onion will do, minced well (minced celery would be a nice touch, but not necessary at all in this recipe)
-flour mixed with seasoning salt
-2-3 c. water
-3-4 beef bouillon cubes-
-1 small can of tomato paste
-carrots, chopped- 2 big carrots will do
-3 cloves crushed garlic
-pinch or two brown sugar
-any red wine
-salt and pepper


Start simmering the bacon on low. Meanwhile, coat the beef pieces in the flour mixture.  Put beef and chopped onion into the bacon grease and fry until browned on both sides. Add crushed garlic and saute another minute or so. Add water, bouillon cubes, dash of wine, carrots.... cook until carrots are tender. Add tomato paste, brown sugar, and a little more wine to taste. (I use red wine vinegar sometimes, too.) Simmer on low until beef is tender.

Serve over mashed potatoes (I make mine yummy with sour cream, pinch of salt, milk, half and half, and butter, of course), rice, or egg noodles.

I recommend mashed potatoes-- it is like the yummiest gravy you ever did taste!

ENJOY-- the yummiest.

**Inspired by this post.

Twice-baked Spaghetti Squash... how do I love thee.

What do you do with two adult palates in need of 

a little 

something more interesting?

Bake on 375 for about an hour--- these squash are big!

Use a fork to put into a baking dish like so....

Dot with butter. Bake again for about 30 minutes on 350 in a baking dish.

Just look at that squash glow.... :)

Mix this with a little sour cream...perfect topping for spaghetti squash.  You don't even need cheese (especially if you are serving it with Annie's Lasagna.... :)  YUM!

Ok.... I put some cinnamon-brown-sugar (OOPSIE) on one corner, for the kiddos.

Put back in the oven until hot... broil on hi for another minute or couple.

Pineapple/Raspberry Upside Down Cake

Ok... this is definitely one you want to try!

First, use whatever fruit you have- it will be yummo.

I had - get this- frozen fruit - strawberries, pineapple, mango... and yes, it was still getting rave compliments at the potluck I took it to.

Grease pan- I alllllways forget to do this.

Everything else you need to know is right...

HERE

I have also made it with raspberries- delish.

Spicy Chicken Noodle Soup!

We boiled a chicken and the steam loosened the chicken right up. Stephen helped pick the meat off the bone... it smelled tasty. We did one canned chicken noodle soup added carrots chopped, I LOVE sriracha so I added it to my bowl.... and voila! Spicy Chicken Noodle Soup... DELISH.

Caramel Icing

Yummy Caramel Frosting

approx. 1 cup light brown sugar

1/2 cup heavy cream

3 tablespoons butter

1 teaspoon vanilla

2-3 c. powdered sugar

In a heavy saucepan, cook sugar and cream over medium heat until mixture begins to simmer. Cover, reduce heat to low, and simmer for two minutes. Uncover and cook, stirring occasionally, until the temperature on the candy thermometer reaches 238 degrees.

Remove from heat and drop butter on top, but do not stir. Let sit for about an hour or until mixture is approximately 110 degrees. Add vanilla and powdered sugar. Beat until frosting reaches a spreadable consistency. (If the frosting does not thicken, chill briefly and beat again. If you lost track of time–as I have many a time!–and the frosting has chilled too much, warm slightly and beat again.)

Store in a container until ready to use, placing plastic wrap directly against surface. Keep at room temperature for up to one week or in the refrigerator for up to three weeks. If refrigerated, bring to room temperature and stir prior to frosting your cake.

This recipe will make about three cups, plenty to frost a two-layer cake.

Chicken Broccoli Casserole

4 skinless, boneless chicken breast halves

1 lb broccoli florets, cooked

1 can cream of chicken soup

1 c. swedish farmer's cheese

1 c. breadcrumbs ( i used day-old french bread cut up into bite-size pieces)

Cook the chicken breasts in the cream of chicken in a slow cooker. Add broccoli and cheese and bake in casserole for 20 min. Add breadcrumbs, or bite-size pieces of french bread.

Very simple, serves 6 easily. 

Balsamic-Cherry Braised Pork

This was sooo good!

1 lb sour cherries in light syrup
1 tbsp. ground ginger
2 tbsp. balsamic vinegar
2 crushed garlic cloves
dash of brown sugar
4 lb pork tenderloin
2 tsp. salt or soy sauce
ground or cracked pepper

1. Combine ALL ingredients EXCEPT cherries in light syrup.

2. Cook on High in a slow cooker for 3 1/2 hours.

3. Add cherries at the end, turn to low, cook 30 more minutes.

This was VERY tender and delicious!

Serve with polenta, or rice.  Sides: we had peas.

Adapted from a recipe I tore out of Ladies Home Journal.

Butternut Squash Casserole

Butternut Squash Casserole

adapted from The New Moosewood Cookbook, "Arabian Squash Casserole" recipe.

I love Butternut Squash Soup. In fact I have a recipe, "Creamy Ginger Butternut Squash Soup."  Thusly, I wanted to try a yummy-looking squash casserole recipe from a tried and true cookbook.

I love the fact that the moosewood casseroles never call for Mayonaise. Why? Because my husband detests basically anything that has mayo in it! (I like it on a good sandwich, and usually in potato salad, but otherwise, not so much.)

So here is an excellent mayo-free squash casserole. I dare you to try it! It's yummy!

4 c. cooked squash or pumpkin, mashed or pureed
1 tbs. olive oil
1 1/2 c. chopped onion
2 small bell peppers, minced
4 or 5 cloves garlic, minced
1/2 c. plain yogurt
1 c. feta (i used parmesan) cheese
opt: sunflower seeds, chopped walnuts, and/or cinnamon/allspice for the topping

1. Bake your butternut squash on 400 for 40-50 min. (Cut in half long-ways).
2. Scoop into bowl and mix with yogurt and cheese.
3. Meanwhile, cook bell peppers, onions and lastly the garlic in olive oil on hot skillet. Be careful not to burn.
4. Spread into small baking pan, bake for 25 min. on 375 ...or until bubbly.

Mama's Meatloaf

A simple weeknight dinner with leftovers! Serve with cooked carrots or steamed sweet potatoes, corn muffins, salad, and fruit.

ingredients:

1 1lb ground beef

1 small onion, diced

1/2 green bell pepper, finely diced

1/2 c. breadcrumbs

1 egg

1/2 - 3/4 c. milk

garlic salt

salt and pepper

dash soy sauce

1 tbsp. spicy mustard

ketchup, mustard, and BBQ sauce

1. combine all ingredients except last 3.

2. Bake on 350 for 1-1 hr and 15 min.
3. Spread ketchup, mustard, and BBQ sauce on top and broil until it looks brown around the edges.

Excellent!

Adapted from the recipe on the Progresso Breadcrumbs canister.

Onion Soup Chicken

Onion soup chicken with rice, broccoli, and grapes

Recipe:

1. Put 5 breasts of chicken in slow cooker.

2. Add 1 packet onion soup mix and 2 c. boiling water.

3. Cook until chicken is tender, turning chicken once.

4. Remove chicken and strain soup mixture so that the onions are separated from the broth.

5. Cook rice. Use 1 c. of rice and 1 1/2 c. strained broth+water mixture.

6. Steam broccoli, at the end add lemon pepper. (my brother Eric's favorite - a must-have!)

Enjoy with some grapes or a salad!

Now I want to try this recipe.

There are a lot of ideas in the comments, including using different types of cheese. Yum!

New Recipe Wednesday

Well, in my June Goals post, I mentioned that I want to try a few new recipes this summer.

I decided to make Wednesdays my "New Recipe" day.

So for the remaining Wednesdays in June, I'm going to make a new recipe and blog about it here.

Wednesday, June 12--- Crispy Noodles with Scallop Stir Fry-- from Bon Appetit

Wednesday, June 19--Almond Biscotti

Wednesday, June 26-- Homemade Pizza with recipe from Cooks Illustrated

For Stephen's birthday--- Chocolate Peppermint Icecream Cake

Barbara Kingsolver's Pizza Crust Recipe

3 tsp. yeast
1 1/2 c. warm water
3 tbsp. olive oil
1 tsp. salt
2 1/2 c. white flour
2 c. whole wheat flour

Dissolve the yeast into the warm water and add oil and salt to that mixture. Mix the flours and knead them into the liquid mixture. Let dough rise for 30 to 40 min. Once the dough has risen, divide it in half  and roll out two 12-in. pizza crusts on a clean, floured surface. Bake with toppings at 425 for aabout 20 min. until crust is browned on the edges and crisp in the center.

Meal Plan Sunday vol. 1

Here is my meal plan for the Week of Sunday, May 5.

Sunday- Leftover Chicken Sausage Jambalaya
Monday-  Slow Cooker Chicken Soft Tacos
Tuesday- Leftover Chicken over Egg Noodles with mixed veggies
Wednesday- Santa Fe Chicken Ole Casserole
Thursday- Bacon Carbonara with Angel Hair pasta
Friday-  Shrimp Scampi with side salad
Saturday- breakfast for dinner- Egg, Ham and Cheese Casserole

Meal Plan Sunday Guidelines:

1. Today’s link-up will stay up for one week. The next Meal Plan Sundays link up will be Sunday, May 12.

2. Link the unique URL of your post, not your blog's home page. 

3. Please include the Meal Plan Sundays button or mention you're linking up to Meal Plan Sundays at Tacy's Recipes.

Here's the button:

Easy Taco Salad

Tacy's Taco Salad

Ingredients:

1/2 lb. ground turkey

1/3 small onion, chopped

Taco shells, broiled and broken into pieces

Spinach

Mexican shredded cheese

Taco Seasoning

Taco Sauce

Brown your ground turkey in a little bit of olive oil, with chopped onions. Add taco seasoning and taco sauce. Melt cheese over the meat.

Meanwhile, put your broiler on LOW and let the taco shells get crispy, 1-3 min. Keep watch!

Serve with rice, spinach and fruit salad.

Buttermilk Biscuits with Cinnamon Roll Variation

3 1/4 c. Southern biscuit mix
1 1/4 c. buttermilk

makes 24 2-in. biscuits or 8 3-in. biscuits

Preheat oven to 450.
Stir biscuit mix and buttermilk together using as few strokes as possible, just mix until completely combined.
Turn the dough onto a lightly floured surface
Gently roll to 1/2 in. thick

Using biscuit cutter, cut and place on baking sheet so sides are lightly touching.Bake 10-12 minutes or until lightly browned. Brush the top with butter for added richness.

Alternate route: roll out into a rectangle. Brush with butter and sprinkle with cinnamon sugar. Roll jelly-roll style. Slice into rolls. If desired, add a simple frosting of powdered sugar + warm milk.

Banana Bread {Pinterest Challenge}

I found this recipe from The House of Smiths, via Pinterest.

I have a lot of recipes saved to my Pinterest board, Yum (mostly desserts and snacks).

This particular recipe caught my eye, since I already had buttermilk in the fridge from my buttermilk scones I made earlier in the week.

I decided to  take the Pinterest challenge and make it exactly as it says in her recipe. I didn't have the six tiny loaf pans, but I had three 8x 3 7/8x 2 15/32 in loaf pans to use.

It turned out fantastic.

Because of the different loaf size, I baked mine for 45 min.

Oh, and P.S.-- Add cinnamon! ;)

Cucumber Hummus Salad

I ate a version of this salad when I went to Emory University with my husband for the weekend. It was such a satisfying lunch, with a little granola bar for dessert. Enjoy with ginger ale or some kind of fizzy beverage. Or iced tea. Or whatever!  

Cucumber Hummus Salad

bed of romaine lettuce, chopped or torn

1/2 cucumber, peeled and sliced

2 dollops of really good hummus~ I used Sabra Roasted Pine Nut flavor

grated sharp white cheddar cheese

...and that's all folks! Or serve with your fave dressing. It tastes fine without! We ate this particular salad as a side with homemade vegetable beef soup!

Shepherd's Pie

Shepherd's Pie 

I used to order this whenever I went out for Irish food. Now I can make a casserole, and eat on it for lunch-leftovers the next day or two (so now when we go out, I just get the burger).  A lot of times when I'm making this casserole, I brown the beef earlier in the day, add the soup, and stick it in the fridge. Then all you have to do at dinnertime is the mashed potatoes and pop it into your oven.


Shepherd's Pie

1 lb. ground beef or ground turkey
1/4 diced onion
1 can cream of mushroom soup
(I use 1/2 26 oz. can, meaning approx. 13 oz.)
Frozen Mixed Veggies- corn, peas, carrots, and green beans
3-4 Large Russet Potatoes, mashed
Milk to taste
Salt and pepper
Garlic powder
Mozzarella or Cheddar, shredded
Parmesan, grated


1. Preheat oven to 350.
2. Brown your ground beef, and as the grease cooks out, add your diced onion.
3. Drain, and add cream of mushroom soup.
4. Put in casserole.
5. Thaw mixed veggies in the microwave, add salt and pepper and layer onto your beef mixture.
6. Wash and peel potatoes. Cut into large slices and boil for about 8-10 minutes, until just soft.
7. Drain water, add milk and butter, garlic powder, salt and pepper to taste. Mash as you stir this in.
8. Layer your potatoes, top with cheese, and pop into oven for 30 minutes.
9. Before taking it out of the oven, turn on the broiler to get your cheese a tiny bit browned.

I think my fave thing about this recipe is that it is good for all ages. Our one-year-old just gobbles it down. And serve it with a slice of multigrain bread, and that's it. (Ok, maybe some pudding for dessert). Enjoy!

Rosemary + Garlic Bread

This is classified in my recipe book as "Quick and Easy French Bread," and I love this recipe! I have made it so many times, and it always turns out delicious. I also love coming up with creative add-ins! I have done tomato-basil bread, and it was great. I have also made it as a round loaf instead of two long loaves.

Rosemary + Garlic French Bread

1/4 c. warm water
1 pkg. dry quick-rise yeast
pinch of sugar
3 1/2- 4 c. flour
1 tbsp. sugar
1 tsp. salt
1 c. plus 2 tbsp. warm water
handful fresh (or it could be dried) rosemary
1 1/2 tsp. garlic powder
1 egg white + 1 tbsp. water


Combine water, yeast, and sugar in a small bowl; let stand 5 minutes. Add sugar, salt, and water. Mix well. Gradually add flour, mix well, and knead 5 minutes. Let rise 15 minutes in a warm place.

On a lightly floured surface, roll out dough with a rolling pin to get air bubbles out. Then roll up jelly-roll style and turn ends under and smooth out. Place on a greased cookie sheet. Cut 3 diagonal slashes across loaves. Combine water and egg white and brush on loaves.

Preheat oven to 300. Boil kettle of water. Pour boiling water in a shallow pan on lower rack of the oven. Turn off oven. Set sheet on rack above. Let rise until double- about 15 minutes- and then take the pan of water out. Turn oven to 425 degrees and bake for 10 minutes. Reduce heat to 375 degrees and bake 8 minutes longer. Makes 2 loaves.

TOTAL TIME: (bake and prep)~ about an hour


adapted from a recipe from Cooks.com that no longer exists.

Falafel + Yogurt Cucumber Dipping Sauce

 Falafel

This is a family favorite and it is vegetarian, to boot!

1 15 oz. can chickpeas, drained

1 onion, chopped

1/2 c. fresh parsley

2 cloves garlic, pressed

1 egg

2 tsp. ground cumin

1 tsp. ground coriander

1 tsp. salt

1 dash pepper

1 tsp. baking powder

1 tbsp. olive oil

1 c. dry bread crumbs or crackers, crushed

olive oil for frying

1 container plain yogurt

1/2 cucumber peeled and chopped

1 tsp. dry dill weed

salt and pepper to taste

1 tbsp. mayonnaise

1. In a large bowl, mash chickpeas until thick and pasty. In a blender, process onion, parsley, and garlic until smooth. Stir into mashed chickpeas.

2. In a small bowl, combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice, and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs or crushed crackers until it is not sticky but will hold together, add more or less crumbs/crackers as needed. Form 8 balls and then flatten into patties.

3. Heat 1 in. of oil in a large skillet over med-hi heat. Fry until brown on both sides.

4. In a small bowl combine yogurt, cucumber, dill, salt, pepper, and mayo. Chill for 30 min.

Adapted from All Recipes.

• 
  
  Serve with romaine lettuce, tomatoes, and red onions!
  
  
  
  
  We used Ranch Dressing for dipping sauce! I'm embarrassed to admit it because I definitely LOVE cucumber yogurt sauce and would have made it, but Ranch works as a tasty substitute in a pinch!

Homemade Pizza

Homemade Pizza

You should really try making homemade pizza sometime. It's a lot of fun, kids can help, and the process IS part of the experience. I once did a can crust for a party, and we all decorated our own pizzas. That can be fun as well! Molly helped me make it this time, and it truly turned out delicious!

For the crust:

2 1/4 tsp. or 1 pkg. active dry yeast rapid rise
3 1/2-4 c. unbleached flour (You can use half whole wheat and half white flour- delicious!)

1 1/4 c. very warm water
3/4 tsp salt
sprinkle of sugar

2 tbsp. olive oil

1. 1 3/4 c. warm water- pleasantly warm on your wrist, sprinkle yeast and let activate 10 min., sprinkling in a pinch of sugar to help activate

2. Put salt and 2c. of the flour into food processor, pulse, then add yeast/water and pulse five times. Add olive oil. Add remaining flour 1 c. at a time, scraping sides as you go. Add the rest of your water, and if it is too runny, add a bit more flour. Empty out and knead 15 turns until dough is elastic, adding flour as needed. It should not be sticky.

3. Allow dough to rise in greased covered bowl for 45 min. (alternatively, preheat/set oven to 170. Turn off oven. Allow dough to rise 30 min). Punch down and divide in half- each half will make a 12 in. pizza.


You can wrap it in Saran Wrap at this point and leave it in the fridge overnight, or as long as you need to. (If there are any hard spots on your dough from refrigeration, just pick them off and throw them away). 

Form the dough into a circular disk. Stretch the crust in a round, spinning pattern, turning as you go.  Keep flattening and stretching until it is the size you want. (Might need kitchen gadgets for this;) 
For the Pizza:

Add a dollop of sauce with spoon, using the back of the spoon to spread on your crust.
Add toppings of choice, and lots of shredded mozzarella and fresh parmesan.

Ideas for toppings....
Good Marinara sauce
(could be mixed with sour cream or mayo/cream cheese~this is a Paula Deen fave)
Barbecue Sauce
Pesto

pepperoni, bacon, italian sausage, (spicy) chicken, (fresh) mozzarella, feta, parmesan cheese, fresh tomato, black olives, ground beef, shredded basil, grapefruit, pineapple, bell pepper, red pepper flakes. Add shredded basil/cilantro at the end to keep it from over-baking.

4. Bake with toppings on 450 for 16-18 min. adapted from Paula Deen's Pizza Recipe, Paula Deen Celebrates c. 2006
*I tried this pizza crust recipe, since it called for sugar unlike Paula Deen's recipe. I found it a bit too dry. I'm going to keep trying crust recipes.
~SEE ALSO: Barbara Kingsolver's pizza crust recipe

Creamy Ginger Butternut Squash Soup

I found this  Fun recipe for butternut squash soup, but decided to tweak it just a little bit. My primary alteration was the addition of a tablespoon and a half of ginger.  This was finely minced ginger, but grated might be preferable.
The recipe I came away with was this:

Creamy Ginger Butternut Squash Soup

1 butternut squash cut in half vertically
1 onion diced
2 tbsp. of butter
1 1/2 tbsp. ginger
2 tsp. olive oil
2-3 cloves garlic
2 c. vegetable stock
1 c. heavy cream
salt and pepper to taste

Bake the squash on 400 degrees for about 40-50 minutes. Meanwhile, brown the onion in butter, add garlic and oil and half of the ginger and simmer for a good while. Add chicken stock and cream and simmer until squash in the oven is soft and can be scooped out of its skin.

Scoop it into your soup, then blend in a blender or with a stick blender. Simmer a bit longer to get the juices really cooked in.

If you like fresh ginger, this recipe is gold!

adapted from this recipe

Santa Fe Chicken Casserole~ a la Wendy

Santa Fe Chicken Ole Casserole

(My Mom's recipe~ so good!)

2 boneless, skinless chicken breasts
1 can cream of mushroom soup
1 packet onion soup mix or 1 finely chopped onion
1 can stewed tomatoes
1 15 oz. can black beans
1 5oz pkg. brown rice (she often uses instant)
1/2 c. water
1 c. Mexican blend shredded cheese

1. Spray 2 qt. casserole with cooking spray and put in chicken and onion soup.
2. Sprinkle with lime and garlic and bake for 30 min. at 350 or until chicken is done.
3. Cut up then add rest of ingredients except cheese.
4. Mix, then cover tightly and bake at 350 for 45 min. or until rice is done.
5. Sprinkle with cheese, cover and let sit until cheese melts.

This is delicious!
Add salsa, sour cream, or cilantro if desired!! Serve with warmed tostadas or chips!

Healthy Yummy Pancakes with Walnuts

I made the mix the night before, to simplify the process the morning of.

Walnut & Blueberry Flaxseed Pancakes
1 1/2 c. flour
2 tbsp. flaxseed
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 3/4c. milk
2 eggs
1 tbsp. canola oil
1 tbsp. honey or brown sugar
1 c. chopped walnuts
Combine your dry ingredients. Add wet ingredients and cook in butter! Serve with molasses or blueberry syrup (and butter).

Bacon Carbonara Pasta

You have to try this if you've never had Carbonara. This is like a slightly more complicated Alfredo. It is one of our staples. We love it!

Bacon Carbonara

• 1 pound pasta, I used farfalle
• butter
• 6-7 strips bacon
• 2-3 cloves garlic, chopped or pressed
• 1/2 cup dry white wine or cooking wine (opt)
• 2 large egg yolks, butter, and heavy cream, egg yolk (opt) 

• Handful of finely chopped fresh flat-leaf parsley, (I use dried parsley) for garnish
  Parmesan, grated

Directions:

1. Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 11-12 minutes.

2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and chopped bacon. Brown bacon for 3-4 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.

3. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

4. Drain pasta well and add it directly to the skillet with pancetta and (bacon-if you want) oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, heavy cream, butter, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated fresh Parmesan.

Serve with Spinach Salad. Yummy!

Buttermilk Chocolate Chip Scones!

chocolate chip scones!

Once I discovered the recipe for Shortcake on the back of the Bisquick box, I went hogwild with ideas. 

Adding sugar to a biscuit recipe makes it dessert? Sign me up.

I recently went grocery shopping in search or Bisquick, but couldn't find it.  I am sadly dependent on the box mix, as opposed to dicing butter for the perfect biscuit.

I found a great alternate plan, and these AMAZING chocolate chip scones were born.

Recipe:

3 1/4 c. Southern Biscuit Flour (with shortening flakes)

1 1/4 c. buttermilk

1 c. mini chocolate chips

3 tbsp. sugar

butter for brushing

drop biscuit style- and bake on 450 for 10 minutes! 

Enjoy! 

....for a snack, for dessert, or for breakfast!