Butternut Squash Macaroni & Cheese

I saw this recipe in the November issue of Parents magazine and thought it would be a great way to eat more butternut squash. It's really mac & cheese with baked butternut squash. I think next time I make it, I'll add breadcrumbs to the top to make a little crust.

2 cups butternut squash cut into cubes (I used a small squash)
2 tsp olive oil
1/4 tsp salt
1/2 lb elbow macaroni
2 Tbsp butter
2 Tbsp flour
1 1/2 cups reduced-fat milk
1 3/4 cups low-fat white cheddar cheese, shredded and divided

Preheat oven to 375 degrees. Toss squash with oil and salt on a foil-lined tray. Bake for 20 minutes or until tender, set aside.

Cook pasta for 2 minutes less than the package directions call for; drain and place in a bowl with squash. Meanwhile, melt butter over low heat. Whisk in flour, cook for 2 minutes.

Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook for 3 minutes, stirring occasionally. Add 1 1/2 cups cheese and stir until melted. Stir cheese sauce into pasta and squash. Season with salt and pepper to taste.

Spoon into a greased casserole dish (or 6 individual ramekins). Sprinkle on remaining cheese. Bake for 10 minutes until cheese on top is melted and browned.

Roasted Red Pepper Hummus

I signed up to bring dip to my daughter's halloween party at daycare and am taking a chance with hummus. My little one loves it and I figured I'd introduce it to other kids in her class.

1 clove garlic, minced

1 - 15 oz can garbanzo beans, drained

1/3 cup tahini

1/3 cup lemon juice

1/2 cup roasted red peppers

1/4 tsp dried basil

In an electric food processor or blender, combine garlic, garbanzo beans, tahini and lemon juice. Process until mixture is smooth. Add roasted red peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to a small bowl and chill until are you ready to serve.

Sweet Potato Hummus

I saw this recipe on Lauren's Kitchen blog and thought it was a great idea to get my daughter to try hummus. I made it today and took it to my in-law's for snacks before dinner and my daughter gobbled it up - good thing it makes a lot!!!!

1 1/2 - 2 pounds sweet potatoes
1 12-oz can chick peas
1-2 cloves garlic
2 Tbsp extra virgin olive oil
2 tsp+ tahini (sesame paste), divided
juice of 1 lemon, divided
1/4 tsp salt
couple of shakes of pumpkin pie seasoning

Peel the potatoes and chop into 1" cubes. Steam for about 10 minutes. Drain water from the can of chick peas into a small bowl and reserve.

In a food processor (or blender), mix together the chick peas with the remaining rest of the ingredients, being careful to add second half of lemon juice and tahini slowly, stopping to taste.

Slowly add some of the reserved liquid from beans and a bit of water for correct consistency,(about 1-2 minutes) until a smooth, slightly fluid paste is formed.

Refrigerate for at least 30 minutes before serving. This changes the taste of the hummus by allowing the flavors to form.

Family-Size Baked Burrito

This recipe is originally from Pampered Chef. It's great to make for parties, need a way to use up some chicken or need a quick dinner one night.

2 plum tomatoes, thinly sliced

3 cups diced cooked chicken

1/2 cup onion, chopped

1/2 lime, juiced

3/4 cup thick and chunky salsa
1 Tbsp southwestern seasoning

1 garlic clove, crushed

1 1/2 cups shredded Colby & Monterey Jack cheese, divided

4 burrito-sized flour tortillas

1/2 can fat free refried beans

Assorted toppings: shredded lettuce, sour cream, diced tomatoes, etc.

Preheat oven to 425 degrees. In a medium bowl, combine chicken, onion, salsa, seasoning, garlic and lime juice. Microwave chicken mixture 3 to 4 minutes or until hot. Stir in 1/2 cup shredded cheese.

Arrange tortillas in an overlapping circular pattern on a large stone/pizza pan covering the entire surface. Tortillas should extend over the end of the pan by 5 inches. Starting in the center, spread the refried beans over tortillas forming a 10x10 inch square. Spoon chicken mixture evenly over the beans. Fold edges of tortillas up over the chicken mixture in an envelope pattern.

Arrange tomato slices in rows over the burrito. Sprinkle with the remaining cheese, covering the burrito completely. Bake 18 to 20 minutes or until cheese is melted an edges are browned. Cut into rectangles and serve with assorted toppings.

Pumpkin Pie Bars

I had some leftover pumpkin and this recipe has been in my "to try" pile for years and I finally got around it.

1 1/3 cup flour

1/2 cup firmly packed brown sugar

3/4 cup sugar, divided

1 1/2 sticks cold butter

1 cup old fashioned oats, uncooked

1/2 cup chopped walnuts (pecans is called for in the original recipe)

1 pkg (8 oz) cream cheese, softened

3 eggs

1 can (15 oz) pumpkin puree

1 tsp ground cinnamon

1 tsp nutmeg

1 tsp allspice

Preheat oven to 350 degrees. Line 13x9 inch baking pan with foil, making handles on the end. Grease foil lining.

Mix flour, brown sugar, and 1/4 cup of white sugar in medium bowl, cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in oats and nuts. Reserve 1 cup of the oat mixture, press remaining mixture into the bottom of the pan. Bake for 15 minutes.

While the crust is baking, beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and spices in a small bowl with a mixer on medium speed until well blended. Pour over cooked crust and sprinkle the pumpkin mixture with reserved crum mixture.

Bake for 25 minutes. Lift from pan using foil handles and cool completely. Cut into 25 bars.

Exciting News!

I wanted to share some exciting news with everyone - I'm a Watkins associate!!! I joined about a month ago and am working to get everything moving. Some of your may already know of Watkins or have never heard of it, but it's a great company whose products focus on natural living.

Watkins has been America's pioneer in natural living since 1868. As America's original natural apothcary manufacturer, Watkins uses only the finest natural ingredients in its diverse lines of personal care, home care, remedies and organic flavorings.

For local people, I will be placing orders twice a month (15th & 30th) and can deliver your products to you. For everyone else, you can visit www.watkinsonline.com and order directly from the website - be sure to use my associate number #385972 when placing your order. I'll be creating a separate blog for Watkins, but in the meantime, feel free to contact me with any questions!

Thanks,
Heather

Apple Streusel Bars

It's apple picking time. We haven't had a chance to go to the orchards to pick apples but I stopped at our local orchard's store and picked up a couple huge jonagold apples. This recipe calls for almond extract in the glaze and of course I didn't have any! I substitued it with vanilla extract, but I'm sure the almond extract would be much better. I guess I'll be ordering that with my next Watkins order!

Pastry:

2 cups flour

1/2 cup sugar

1/2 tsp baking powder

1/2 tsp salt

1 cup butter, softened (no substitutions)
1 egg, beaten

Apple filling:

1/2 cup sugar

1/4 cup flour

1 tsp cinnamon

4 cups sliced, peeled baking apples

Glaze:

2 cups powdered sugar

about 3 Tbsp milk (I used 4 Tbsp of 2% milk)

1 tsp almond extract

To prepare crust, mix flour, sugar, salt and baking powder in a medium bowl. Cut in butter with a pastry blender until you have pea-sized crumbles. Gently mix in beaten egg.

Spray a 9x13 baking dish with non-stick cooking spray. Gently pat 2/3 of the crumb mixture onto the bottom of the dish. Preheat oven to 350 degrees and set dish aside.

To prepare the apple filling, combine flour, sugar, and cinnamon. Toss with apples and spread apples out on the prepared crust. Sprinkle reserved crust mixture over apples evently and bake in preheated oven for 40 minutes. When finished, allow to cool completely.

To prepare glaze, whisk together powdered sugar, extract and enough milk to achieve desired consistency. Place glaze in a ziploc bag and cut off a very small portion of one of the corners. Drizzle glaze over the cooled pastry and allow to harden. Cut into bars and serve.

Recipe from Our Best Bites

Cheddar Chicken & Potatoes

I saw this recipe in the Fall 2009 Kraft Food & Family magazine. My husband and I loved it - but no luck with my daughter.

4 slices bacon

4 small boneless chicken breast halves (I used boneless chicken tenders and cubed them)

4 cups frozen diced potatoes with peppers & onions, thawed

1 cup shredded sharp cheddar cheese

Cook bacon in a large nonstick skillet on medium heat for 5 minutes or until crisp. Remove bacon from skillet to paper towel, discard drippings in skillet.

Add chicken to skillet, cook 5 minutes on each side or until done. Remove chicken from skillet, cover and keep warm.

Crumble bacon. Add to skillet with potatoes, cook and stir 5 minutes or until heated through. Place chickenover potatoes and top with cheese. Cover and cook for an additional 2 minutes or until cheese is melted.

Here's a tip from my husband from his days of working in a restaurant - use a little bit of paprika to "brown" your potatoes.