Recipe: Butternut Squash Au Gratin
If you like squash, here’s a good seasonal recipe to try from Kraft Foods. It is easy to make and very good.
CUT squash lengthwise in half; discard seeds. Cut each half crosswise into thin slices; remove peel. Place in large saucepan. Add enough water to cover squash. Bring to boil on high heat; simmer on medium-low heat 8 to 10 min. or until squash is tender.
MEANWHILE, cook bacon in skillet until crisp, stirring occasionally. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add onions to reserved drippings; cook and stir 5 min. or until crisp-tender. Stir in flour and pepper; cook and stir 1 min. Gradually stir in broth; cook and stir 2 to 3 min. or until thickened. Remove from heat. Stir in 1 cup cheese.
DRAIN squash. Arrange half in 8- or 9-inch square baking dish; cover with half the sauce. Repeat layers; top with bacon and remaining cheese.
BAKE 25 to 30 min. or until squash mixture is heated through and cheese is melted.
Enjoy!
Barb
Posted in Cooking in your kitchen on August 26th, 2011 by Barb | | 0 Comments
Recipe: Aunt Bernice’s Pretzel’s
Here’s a good recipe I tried at Pipe’s son’s graduation party this summer. (Pipe is our bridge saw operator/fabricator and has been a PGC team member for 8 years!) This recipe is from his mother. It is easy to make, but be cautious. It is very addicting, so you will need to use self control.
Aunt Bernice’s Pretzels
1 pkg. Hidden Valley Ranch Seasoning
1 bottle popcorn oil
1 Tbsp. Dill
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cayenne
2 qty. 1 lb. bags Snyder’s Pretzels
In a large roasting pan, empty the 2 bags of pretzels. Empty the Hidden Valley Ranch seasoning package over the top. Add the other seasonings. Pour 3/4 of the popcorn oil over the top and mix thoroughly. Add remaining oil if needed. Continue to mix and stir for the next 24 hrs. or so and serve.
Enjoy!
Barb
Posted in Cooking in your kitchen on August 5th, 2011 by Barb | | 0 Comments
Recipe: Chocolate Coconut Bars
If you like both chocolate and coconut, you will probably like this recipe that I found in the July, 2011 issue of Family Circle magazine . I am going to give them a try this weekend.
Chocolate Coconut Bars
1 cup (2 sticks) butter
4 squares (1 ounce each) unsweetened chocolate, broken up
1 1/2 c. sugar
1 1/2 c. flour
4 eggs
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp coconut extract
1 c. sweetened flake coconut
1/2 c (1 stick) unsalted butter, softened
2 c. confectioners’ sugar
2 1/4 tsp coconut extract
Heat oven to 350 degrees. Line a 8 x 10 baking pan with foil. (9 x 13 can be used). Spray the pan with nonstick cooking spray.
Make Bars:
Combine butter and chocolate in a microwave-safe bowl and microwave for 1 minute. Stir. Microwave another minute and stir. Microwave for 30 seconds more and stir until smooth. Stir in sugar, flour, eggs, baking soda, salt and coconut extract. Pour into prepared pan; smooth top. Bake for 30 minutes. Watch carefully and check often so that you do not over bake the bars. Remove pan and sit on a cooking rack.
Prepare Topping:
Spread coconut on a baking sheet and bake at 350* for 10 minutes or until golden. In a large bowl, combine butter and powdered sugar. Beat until smooth. Beat in coconut extract and 2 tbsp water. Stir in up to 1/4 c. extra powdered sugar to make a thick icing. Spread over partially cooled bar and top with toasted coconut. Cover with plastic wrap or a tight fitting lid. Refrigerate until completely cooled. Set the bars on the counter 15 – 30 minutes before serving . Cut into small squares.
Enjoy!
Barb
Posted in Cooking in your kitchen on July 22nd, 2011 by Barb | | 0 Comments
Recipe: Easy Turkey Taco Dip
If you like Mexican dips, here’s a good recipe to try. It is easy to make and works great for gatherings with family, or friends.
Easy Turkey Taco Dip
1 lb ground turkey
1 pkg Ortega Taco Seasoning
1 can black beans drained
1 small can green chilies
1 small pkg shredded cheddar cheese
Tortilla chips
Brown turkey in frying pan. Add the taco seasoning and water according to the package directions. Add the black beans and chilis and stir. Pour mixture in a bowl and top with cheese. Serve warm with chips. Add your favorite guacamole recipe as a side, and salsa if desired.
Enjoy!
Barb
Posted in Cooking in your kitchen on July 15th, 2011 by Barb | | 0 Comments
Recipe: Spicey Fried Rice
I don’t know about you, but I love fried rice. Here’s a quick, easy recipe I came up with that is getting rave reviews.
Spicey Fried Rice
1 cup cooked rice (Rice Select Royal Blend)
2 eggs
1 package Ortega Jalapeño & Onion Taco Seasoning
Olive oil
Cook rice according to directions on container. When cooked, add the rice to a large frying pan coated with olive oil and stir. Add the taco seaoning and stir. Scrape the rice to one side of the pan. On the other side, add the 2 eggs and scramble. When they are thoroughly cooked, mix them with the rice and serve warm.
Note: For added variety, you can also add stir in some fresh, or canned peas.
Enjoy!
Barb
Posted in Cooking in your kitchen on June 17th, 2011 by Barb | | 0 Comments
