Recipe: Baked Spaghetti Squash
Here’s another recipe compliments of Troy, our lead installer. He brought the dish to our cabin last weekend to share. I served it along with some Lemon Caper chicken, seasoned rice, and some Chardonnay. It turned out to be a wonderful combination.
Baked Spaghetti Squash
2 Spaghetti Squash (halved)
2 cloves fresh garlic
Taragon to taste
Basil to taste
4 pats of butter (approximately 1/4 cup)
salt to taste
pepper to taste
Cut squash in half length wise. Place the squash in a baking dish filled with a 1/4″ water placing the cut side down. Bake for 45 minutes at 375 degrees. Remove the pan from the oven and let the squash cool a bit. Take the squash out of the rind with a fork and place in a bowl. Spray a 13 x 9 baking dish with Pam cooking spray. Spread the squash in the pan. Mix in the garlic, taragon, and basil. Season with garlic salt and pepper to taste. Place 4 pats of butter and sprinkle with parmesan cheese. Bake for an additional 20 minutes at 350 degrees.
Enjoy!
Barb
Posted in Cooking in your kitchen on February 26th, 2010 by Barb | | 0 Comments
Recipe: Blueberry Crunch
Here’s a simple recipe to try that is delicious. I made it the other day to share at a company meeting and it definitely was a hit!
Blueberry Crunch
2 cans blueberry pie filling
1 tsp. lemon juice
1 box yellow cake mix
1/2 cup butter (melted)
1/2 cup chopped pecans
Spray the bottom of a 13 x 9″ cake pan with Pam cooking spray. Pour both cans of blueberry pie filling in the pan. Sprinkle the lemon juice over the top. In a separate mixing bowl, mix the cake mix with melted butter. Add the pecans and stir until crumbly. Sprinkle over the top of the blueberries. Bake for 30-35 minutes. Serve warm, or cold. Top with Reddi Wip topping.
Enjoy!
Barb
Posted in Cooking in your kitchen on February 19th, 2010 by Barb | | 0 Comments
Feel At Ease In Your Kitchen With Granite Countertops!
Tonight, as I was cooking in my kitchen, (making stuffed peppers for dinner), I realized how funny some of the granite myths out there really are. We often hear customers in our showroom ask questions about everyday countertop use. Some customers are shocked when we let them know that putting hot pots and pans on their granite countertops will not harm them. I actually do it every time I cook, or bake—including tonight.
As I placed my hot pot of rice, hot frying pan filled with veggies and meat, and hot pot of boiling water with peppers on my granite island, I smiled. With granite countertops, not only do I never worry about having to use a hot plate, I rarely use a cutting board either. Oh—and one more thing…
I forgot to mention they are also beautiful!
Thanks for reading!
Barb
Posted in Cooking in your kitchen, Granite on February 11th, 2010 by Barb | | 0 Comments
Recipe: Decadent Chocolate Peanut Butter Cheesecake
I brought this cheesecake to work yesterday, to share as a birthday treat for Leisa, one of our Customer Service Rep’s. If you like Reeses Peanut Butter Cups, you’ll love this recipe. I found it the other week, in a Better Homes & Garden magazine. It takes a little prep work to make, but is well worth it.
Decadent Chocolate Peanut Butter Cheesecake
- 18 chocolate graham cracker squares, finely crushed (1 1/2 cups)
- 1/2 cup butter, melted
- 2 Tbsp. sugar
- 2 8-oz. pkg. cream cheese, softened
- 1 cup creamy peanut butter
- 1/4 cup sugar
- 3 eggs
- 1-1/2 cups semisweet chocolate pieces
- 2 Tbsp. milk
- 1/2 tsp. vanilla
- Peanuts (optional)
Directions
1. Preheat oven to 300 degrees. Combine crackers, melted butter, and 2 tablespoons sugar. Press into bottom and 1 inch up sides of a 9-inch springform pan; set aside. In bowl beat 1 package cream cheese with electric mixer until smooth. Beat in peanut butter and 1/4 cup sugar until combined. Fold in 1 lightly beaten egg; set aside.
2. In saucepan stir chocolate over low heat until melted and smooth. Remove from heat. Cube remaining cream cheese; add to chocolate. Stir to combine. Stir in milk and vanilla until smooth. Fold in 2 lightly beaten eggs. Spread half the chocolate mixture into pan. Carefully spread all the peanut butter mixture over layer. Evenly spread remaining chocolate mixture.
3. Bake 45 minutes or until top is set when lightly shaken. Outer 2 inches of the top will be slightly puffed and dry-looking; center will look darker and wet. Cool in pan on rack 15 minutes. Use a small sharp knife to loosen crust from sides; cool completely on rack. Cover; chill 4 hours. Let stand at room temperature 15 minutes before serving. Sprinkle with peanuts. Makes 16 servings.
P.S. I added a chocolate topping before serving, so the peanuts would stick better, and of course for more chocolate.
Chocolate Topping
4 Squares Semi-sweet chocolate melted
1/4 cup butter melted
In a micro-wavable bowl, melt the chocolate and butter. Stir and drizzle over the top of sliced cheesecake. Add the peanuts. Serve.
Enjoy!
Barb
Posted in Cooking in your kitchen on February 5th, 2010 by Barb | | 0 Comments
Recipe: Foil Pack Brushetta Chicken Bake
Here’s a good recipe to try that I found on the Kraft Foods website. It is easy to make and tasty.
Foil Packed Brushetta Chicken Bake
HEAT oven to 400ºF.
COMBINE tomatoes, stuffing mix and garlic just until stuffing mix is moistened.
PLACE 1 chicken breast on center of each of 6 large sheets of heavy-duty foil sprayed with cooking spray; top with basil, stuffing mixture and cheese. Bring up foil sides; double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15×10x1-inch pan.
BAKE 30 to 35 min. or until chicken is done (165ºF). Cool 5 min. Cut slits in foil to release steam before opening packets.
Enjoy!
Barb
Posted in Cooking in your kitchen on January 24th, 2010 by Barb | | 0 Comments
