I love all kinds of squash but this lately has become a favorite. Great side dish to any meal. In my opinion, it could be a a dessert. Yes, it’s that good. This would replace sweet potatoes on my table every time.
Preheat oven to 350 degrees. Wash and dry the acorn squash. Carefully cut the squash in half. Use a sharp chefs knife to cut your squash. Easiest way is to the squash in the indentation line. Scoop out seeds and place in a casserole dish.
1 Tablespoon butter for each squash cavity
Brown sugar* enough to fill and pack squash cavity
Put butter in squash cavity. Pack with brown sugar. Bake for one hour. Let rest a few minutes before handling. Eat and enjoy!
You can place the squash next to each other for stability.
*I did use brown sugar Splenda once and it was also delicious.
I must confess, I am obsessed with Chicken Salad Chick. I love chicken salad and this is a new addition to my lineup of chicken salad recipes. Fruity Fran is one of my favorites. I can’t call this a copycat because I do not know what CSC’s secret seasonings are. However, my Fruity Freida is a yummy distant relative of Fruity Fran.
1 rotisserie chicken
1 cup of celery, chopped fine
3/4 cup mayonnaise
3/4 cup sour cream
1 teaspoon Montreal Chicken Seasoning (found in the spice isle)
1 teaspoon paprika
2 cups Large red seedless grapes sliced in half
1 can pineapple tidbits, drained
3 Chopped Fuji Apples, dipped in lemon juice or lemon lime soda (I used soda)
Apples soaking in lemon lime soda before I add it to the chicken salad.
Placed deboned rotisserie chicken in mixing bowl. Mix on low until chicken is finely shredded. Chicken Salad Chick chicken salads are finely shredded and very creamy. You can shred chicken to your liking and add more or less of the mayonnaise/sour cream mixture. Add finely minced celery and combine. Blend in mayonnaise, sour cream, Montreal Chicken Seasoning and paprika. Stir in grapes, pineapple tidbits and apples.
Serve on a bed of lettuce, make a lettuce wrap, a delicious sandwich or serve on a croissant. Anyway you choose, it’s fabulously delicious. Enjoy!
You will definitely find your thrill with this Blueberry Hill Cobbler. So fruity and yummy. This was a family favorite when I served it. It disappeared very quickly as seconds were requested by two people. We love it served hot with vanilla ice cream.
4 quarts of blueberries
1/2 cup plus 1/4 cup sugar, divided
4 heaping Tablespoons of cornstarch
1 1/2 cups of flour
2 teaspoons of baking powder
6 Tablespoons of cold butter, cut into pieces
3/4 cups plus 4 Tablespoons of heavy whipping cream
Vanilla Ice Cream, optional
Preheat oven to 350 degrees. Spray a 9 x 9 pan with nonstick spray. Wash the blueberries in a colander. Combine 1/2 cup sugar with the cornstarch. Gently add that to the berries and combine. Place blueberries in your prepared pan. In a separate bowl, combine flour and baking powder. Add butter to the flour mixture and cut in the butter using a pastry blender, or with two knives or grate frozen butter. It all works. The flour should resemble fine crumbs. Pour in whipping cream and mix to form dough. The dough will be very sticky. Drop by teaspoonfuls on top of the berries. Sprinkle with remaining 1/4 cup sugar. Bake for 50 minutes or until top is brown and the blueberries are bubbling. Serve warm with vanilla ice cream. Enjoy.
I recently did a smoothie recipe using Dole Packaged Foods. I had not made a smoothie for a long time. Now I seem to be in a smoothie kick lately. New year, healthy me. This smoothie can definitely be a meal replacement will all of the healthy ingredients. My secret to a good thick smoothie is using frozen fruit. No need for ice that will water down your drink. Lastly, put liquid (yogurt, milk or juice) in first. Liquid needs to be by the blades of your blender for smooth blending!
1/2 cup milk (use soy, almond, skim, etc)
1 6-8 ounce container of yogurt, I used Greek for protein (or throw in a scoop of protein powder)
1 small banana, fresh or frozen
1 cup of raw baby spinach, I usually grab a handful out of the bag
1/2 cup frozen pineapple*
1/2 cup of frozen blueberries*
Layer the above ingredients in your blender in that order. My blender has a smoothie setting, if you’re does not, blend/pulse till smooth. This recipe makes a delicious recipe and I promise you, you will not taste the the spinach. In fact, this smoothie tastes like a blueberry milkshake. It’s delicious, nutritious and very filling. Hard to believe this has protein, fruit, dairy and vegetables and it hits almost every mark on the food pyramid.
Finished product and no sign of green spinach, which is tasteless in this smoothie.
*If you do not have a smoothie option on your blender, partially thaw your fruit in order not to damage your blender blade.
One thing about deviled eggs that is not easy is peeling cooked eggs. I always knew the older the egg, the easier to peel. Reason being is that the PH in the egg increases as it gets older. I always try to buy my eggs a week before I boil them. That helps, but not always. I have been making deviled eggs all of my life and I admit, I have been making them the wrong way! For this recipe, I used freshly bought eggs, not a week or a day old and they peeled perfectly.
8 eggs (room temperature)
Salt and pepper to taste
3 Tablespoons Mayonnaise
3 Tablespoons Mustard (your choice, yellow, Grey Poupon, grainy, whatever you prefer)
Paprika, or McCormicks Salad Supreme
Bring a quart of water to boil on your stove. Add room temperature eggs to the boiling water. ( in the past I used cold eggs, cold water) boil for 5 minutes, remove from heat and place a lid on the pot for 15 minutes. Drain water and cool eggs in cold water for 15 minutes. Perfect peeling eggs and my eggs were not a week old! I was so happy!
Peel eggs, slice eggs in half and remove yolk, placing in a separate bowl. Mash egg yolks with fork or potato masher. Add salt and pepper. I used about 1/8 teaspoon of each. Add mayonnaise and mustard and mix well. Spoon egg mixture back into egg whites. Top with Paprika or Salad Supreme and chives, optional. *The more eggs you boil and prepare, your mustard and mayonnaise will increase. Easy peeling eggs every time! Enjoy!
I love fresh fruit and watermelon is one of my favorites. This is a recipe for a savory watermelon and it can be made with or without alcohol. What a great treat to enjoy after a day in the sun or poolside.
1/2 seedless watermelon, cut in bite size pieces
2 limes, juiced*
2 generous pinches of kosher salt, or more to taste
4 tablespoons of tequila, optional
1/3 cup chopped cilantro, more for garnish
In a large bowl, add all ingredients. Cover and marinate in refrigerator for a minimum of 2 hours.
*I roll my citrus fruit on the counter with a firm hand and microwave for 15 seconds a piece to achieve maximum juice.
All watermelons do not grow the same size. The quantities in this recipe might need to be adjusted up or down depending on the size of the melon. I actually used a quarter slice when making this recipe. Enjoy!