Thursday, September 29, 2022

Simple Baked Butternut Squash

            Butternut squash is so good.  I love it and my husband who usually does not like any type of squash will eat this.  It tastes remarkably similar to sweet potatoes so if you like sweet potatoes, you’ll love this too. 

 

·        2-3 lbs. butternut squash

·        ½ c. butter, melted

·        ½ tsp. cinnamon

·        ¼ tsp. salt

·        1/8 tsp. pepper

·        1/8 tsp. nutmeg

·        Parsley (optional, to garnish)

 

Preheat your oven to 375 degrees.  Grease a 9”x13” cake pan and set aside.

Wash your butternut squash and peel it using a potato peeler.  Slice the squash vertically down the center.  Scoop out the seeds.  Now slice each squash half into about ½”- 1” pieces. Put the squash pieces into a large bowl.

In a small bowl, combine the butter, salt, pepper, cinnamon and nutmeg together.  Pour over the squash and stir well to make sure all the squash is coated.  Place the coated squash into the cake pan and bake for 45-50 minutes or until the squash is done.  It will be fork tender when it is done.  Remove, sprinkle with some parsley, if desired, and enjoy. 

 


 Serves 6 with each serving having about 30 carbs.

This lovely side dish goes with just about anything.  I have served it with Dr. Pepper Shredded Chicken Sandwiches, with BBQ ribs and with Pineapple Glazed Ham.  You can’t go wrong serving it with any meal. 

 

 

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Sunday, July 17, 2022

Homemade Butterfinger Ice Cream

 


    I love homemade ice cream.  I have shared several ice cream recipes and this one I really love because it utilizes one of my favorite candy bars…Butterfingers!  It turns out rich and creamy and has yummy bites of Butterfinger in each bite. So perfect!

 

3 pt. half and half

5 lg. Butterfinger candy bars, crushed

2 c. sugar

6 eggs

Milk (see directions)

 

            Beat together the sugar and the eggs until fluffy.  Mix in the half and half.  Pour the mixture into your ice cream can.  Add in whole milk to the milk line of your ice cream freezer.  Add in the crushed Butterfingers and follow your ice cream freezer’s directions.

 


              Makes 1 gallon. 

 


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Saturday, July 16, 2022

Scrumptious Super Rich Chocolate Peanut Butter Pie Recipe


        Just as the name says, this is a scrumptious but super rich tasting pie. Cut the pie into small slices and enjoy.  So worth every bite!

 

  • ·        1 graham cracker or chocolate cookie style pie crust
  • ·        2 oz. semi-sweet baking chocolate (or 2 squares)
  • ·        8 oz. whipped topping (homemade or Cool-Whip)
  • ·        14 oz. sweetened condensed milk
  • ·        ¼ c. creamy peanut butter
  • ·        ½ - 1 c. semi-sweet mini chocolate chips, optional

 

In a large microwavable bowl, melt chocolate in the microwave until melted, being sure to stir every 30 seconds. Once the chocolate is completely melted, stir in the peanut butter.  Stir well.  Now stir in the sweetened condensed milk and then fold in the whipped topping.  Spoon this mixture into the pie crust.  Sprinkle the chocolate chips if you so desire.  Or right before serving, drizzle on a bit of homemade hot fudge or chocolate syrup.  

 

 

Freeze for at least 6 hours.  Keep frozen.  And just 15 minutes before you are ready to serve it, place it on the counter top to let it soften just slightly. Serve and enjoy.  

 


 

Some other no bake desserts you will love include: my No-Bake Strawberry Kool-Aid Pie, No-Bake Peanut Butter Cheerios Bars, or my No-Bake Marshmallow Pumpkin Pie

 





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Simple Baked Butternut Squash

            Butternut squash is so good.   I love it and my husband who usually does not like any type of squash will eat this.   It taste...