
Can you believe that Thanksgiving is next week! Wow where does time go. I better get on the ball and think about what I am going to make. Mom always does the turkey, but me and my sisters handle the rest. Of course, Mom does the stuffing -it wouldn’t be Thanksgiving any other way.
But I make my favorite Butternut Squash Casserole. It’s to die for ,ask my kids. Actually everyone fights over the last piece that’s why now I have to make a backup for leftovers. And you know what,that never makes it to left overs either.
I got the recipe when I was taking Foods 1 at Seton Hill College back in 1999. That is when I thought I wanted to be a home economics teacher. I have to say that was my favorite course, Foods!!!
I love this recipe it was so different and so good. After I left Seton Hill I must have lost the recipe so I emailed my old teacher Mrs. Voytek and she went out of her way to find it.
Make sure you never skimp on the ingredients because you have to leave it fattening that’s the best part. What the heck its Thanksgiving and one day of fattening buttery foods is not going to kill you. Well let’s hope not anyways.
Here is the recipe; I love to share rumming food.
You can cheat and get a can of swash or yams I tried it last year. What I do is make both it’s less time. But if you want to knock the socks off your guest, buy the Butternut squash whole and cook it in the microwave and soften it up. It’s easy to peel so don’t fret.
Helpful Hint:
Bake the casserole half way the night before, and bake the rest right before dinner is served..
Enjoy!!
Butternut Squash Casserole
Ingredients:
Butternut Squash 2 cups
Eggs 3
Sugar ¾ cup
Butter ½ cup
Sour Cream 1/3 cup
Milk ¼ cup
Ginger, ground 1tsp.
Topping
Crunchy Cereal Crumbs 1 ½ cup
Brown Sugar ¾ cup
Walnuts ½ cup
Butter ¼ cup
Instructions
Preheat oven to 350 degrees Fahrenheit. Combine the first seven ingredients in a medium sized mixing bowl, adding the mashed butternut squash last. Mix thoroughly. Pour into a greased casserole dish. Bake at 350 for 35 minutes.
Combine ingredients for crunchy cereal topping in a small mixing bowl using a wooden spoon. Mix until mixture crumbles. After cooking the casserole for 35 minutes, remove from oven and sprinkle topping evenly over casserole. Bake at 350 for an additional 10 minutes. Remove from oven. Serve hot.
Note: Be sure squash is well drained before mashing.
This recipe my kids devour
It’s so easy!!
Brutzel Bars
Ingredients
1 tube of any cracker(saltines, townhouse, graham)
1 cup of butter
1(12-oz) pkg. milk chocolate(any works , I even used hershey bars and put the microwave on defrost and sprinkled the chocolate on )
Cooking Spray
1 cup of sugar
Preheat over to 350 line on standard cookie sheet (upside down) with foil foil, spray lightly. Arrange saltine in single layer over the foil and set aside. In medium saucepan , combine butter and sugar, bring to brutzel boil(bubblly). As soon as reaches a bubbling, boil, remove from heat and slowly pour over the crackers. Bake 10 minute. Remove from oven and rearrange any crackers that moved. Scatter chocolate chips over the top, spread evenly over the top. Cool and refrigerate a few hours. Remove from refigerator 15 minutes before cutting.
They remind me of health bars.