Tricks and Treats
October 31, 2009 at 10:29 am | In Dessert | 5 CommentsTags: cookies, kid friendly
Happy Halloween!
To celebrate I made these caramel apples and
peanut butter sandwich “cookies”.
The caramel apples were fun to try and tasty to eat. I decorated with melted chocolate and Reese’s Pieces.
The Peanut Butter Sandwich “Cookies” were inspired by a couple of friends. These are a great combination of sweet/salty-creamy/crispy! Thanks M and G!
Peanut Butter Sandwich “Cookies”
- chocolate chips
- peanut butter
- Saltines crackers
- Crisco shortening
Melt the chocolate chips in a double boiler, stir in 1 tsp of shortening (this makes the chocolate smooth and thin). Spread some peanut butter between two Saltines crackers. Dip into the melted chocolate.
Technique for dipping sandwich crackers:
- Drop cracker into the bowl of melted chocolate.
- Using a fork, flip it over until chocolate covers the cracker.
- Lift the cracker out of the chocolate with the fork and carefully shake.
- Lay on a cooking rack to dry.
Have a safe night everyone!
Chicken (and spaghetti squash) Enchiladas
October 25, 2009 at 9:39 pm | In spaghetti squash | 3 CommentsTags: budget friendly, family friendly, spaghetti squash
In an effort to re-invent the left over chicken and spaghetti squash, I decided to make enchiladas. The spaghetti squash extended the chicken, making this a budget friendly meal.
Chicken (and spaghetti squash) Enchiladas
- 1 cup cooked spaghetti squash
- 1 1/2 cup cooked chicken, shredded
- 1/2 cup shredded cheese
- corn tortillas
- prepared enchilada sauce
Pour 3/4 cup enchilada sauce in the bottom of an 11×13 baking dish.
In a bowl mix spaghetti squash, chicken and most of the cheese. Heat tortillas in the microwave or dip them in hot oil (you want them to be bendable so they don’t crack when you roll them). Scoop chicken mixture onto the middle of one tortilla. Roll and place seam side down in baking dish. Continue until you have used all of your filling (I got 9). Sprinkle with remaining cheese.
Bake at 350 degrees for 15-20 minutes. Enjoy!
This enchilada sauce from Trader Joe’s is pretty good. A real time saver!
Spaghetti Squash Quiche
October 17, 2009 at 7:58 pm | In spaghetti squash | 2 CommentsTags: Family Meals, kid friendly, Quiche, spaghetti squash
There’s a reason why it’s called spaghetti squash…
Just cut in half and bake at 400 degrees for an hour. Once the squash is cool enough to handle, use a fork to remove the flesh and you’ve got spaghetti squash. The possibilities are endless with this versatile vegetable. Here’s how I used it today…
Spaghetti Squash Quiche
- 1 prepared pie crust
- 3/4 cup spaghetti squash
- 3/4 cup shredded cheddar cheese
- 3/4 cup ground chicken sausage
- 1/4 cup caramelized onions
- 1 Tbsp flour
- 3 eggs
- 1 1/2 cups non-fat milk
Bake pie crust. Combine squash, cheese, sausage, and onions with flour. Scoop into bottom of still warm pie shell. Whisk eggs and milk in a bowl and pour over squash mixture. Bake at 325 degrees for 40 minutes.
Fall Harvest: Butternut Squash
October 11, 2009 at 9:38 am | In butternut squash puree | 2 Comments
It’s true that Butternut Squash tops my family’s list of favorite winter squashes. Here’s my no-fail, even-my-pickiest-eater-will-like-it Butternut Squash recipe.
Butternut Squash Bake
- Butternut Squash Puree (from 1 whole squash, about 2 cups)
- 3 T melted butter
- 2 eggs
- 3 T flour
- 3 T brown sugar
- 1/4 tsp cinnamon or pumpkin pie spice
Prepare an 8X8 baking dish with Pam.
Mix all of the ingredients well (I use a hand whip). Pour into pan. Bake at 350 for 30-40 minutes. Cool to room temp. Enjoy!
*** Fall Harvest Basket compliments of my dear friend M. Thanks You! This was a wonderful surprise!
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