Butternut Squash Soup

So late posting this!

2 onions chopped
oil or butter for sauteing
1 butternut squash
4 cups broth
1/2 cup skim milk
salt and pepper
dash nutmeg
dash cloves
dash cinnamon

Quarter the squash and de-gut. Spray baking sheet. Place squash face down and cook 20 minutes at 425.
Saute onions. Peel squash (I hate this part because I don't have the patience to wait for it to cool and I always burn my fingers!) Add squash and onions and broth in a big pot. Add spices. Cook 10 minutes. Puree in blender (it usually takes a few batches). I always get a big bowl out too so I can pour the soup into it until the big pot is empty.

Pizza Twist

Pepperoni Pizza Twist 1 package (3.5 ounces) pepperoni slices, diced 1 can (3.25 ounces) pitted ripe olives, drained and chopped  5 fresh mushrooms (optional) 2 tablespoons snipped fresh parsley (optional) 1/2 cup (2 ounces) shredded mozzarella cheese 2 tablespoons all-purpose flour 1 garlic clove, pressed 2 packages (11 ounces each) refrigerated French bread dough 1 egg 1 teaspoon Italian Seasoning 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese 1 can (15 ounces) pizza sauce, warmed (optional) 1. Preheat oven to 375ºF. Food process pepperoni, olives, mushrooms, and parsley (or diced it all up). In a bowl, combine pepperoni, olives, parsley, mozzarella cheese, flour and garlic; mix well. 2. Place bread dough, seam sides up, on smooth side of a cutting board. Using a knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough. Using a baker's roller, roll dough crosswise to a 4-inch width, creating a well down center of each loaf. 3. Spoon half of the pepperoni mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an "X" pattern on a rectangle stone. Crisscross ends of dough to form a large figure "8," keeping ends of dough 1 inch from edge of stone and leaving two 1 1/2-inch openings in center of twist. 4. Separate egg over small bowl. (Discard yolk or set aside for another use.) Beat egg white and seasoning mix; lightly brush over dough. Using serrated bread knife, cut a 3-inch slit in each of the top sections of the twist to reveal filling. 5. Grate Parmesan cheese over loaf. Bake 30-32 minutes or until deep golden brown. Remove to cooling rack; cool 10 minutes. Cut into 16 slices. Serve with warm pizza sauce, if desired.  For Pizza Sauce 28 oz. can tomatoes olive oil garlic salt You can blend sauce in a blender to make it smooth. Heat up and flavor with garlic salt and olive oil to taste.

BROCCOLI SALAD

2 bunches fresh broccoli (about 1 lb) cut into small flowerets

1 medium purple onion, finely chopped

1 cup grated cheddar cheese

6 strips bacon, cooked until crisp and crumbled

1/2 c. sunflower seeds or raisins (optional)...i think Emily used craisins- yum!

1 recipe Broccoli Salad Dressing (see below)

In a large bowl combine broccoli, onion, and cheese. Refrigerate. Just before serving, stir in bacon. Add sunflower seeds or raisins or craisins if you wish. Pour desired amount of dressing over salad. Stir briefly. Serve the same day.

Broccoli Salad Dressing

1 c. mayo

2 Tbsp. red or white wine vinegar

1/2 c. sugar

1/2 tsp salt

Mix ingredients. Chill at least 1 hr before tossing with salad. Makes 6 servings.

score card gets a makeover

Hey Ladies - I updated our good buddy here. Seriously when have we ever played 6 rounds and why did you need like 3 inches of space to log all your millions of Bunkos? This is more realistic and for me we could have left off the space for Bunkos (with how I've been playing lately - I know just toss me in the hat)

Anyway, it's here on the blog if your ever in a pinch and need it or if you know anyone who starts a new group and needs a freebie (don't even think about leaving this group for another - I will stalk you and throw dice at you house) okay. That being said - please feel free to post when and whatever useless info you can think of... oh and Nikki, Jessie, and broccoli salad please post your recipes. I think there was other yum stuff but I'm drawing a blank.

The Vanilla Cupcake by Daryl Lee

Ingredients:

2/3 c. butter, soft

1 3/4 c. sugar

2 eggs

1 1/2 tsp. vanilla

3 c. flour

2 1/2 tsp. baking powder

1 tsp. salt

1 1/2 c. milk

Directions:

Preheat oven to 350'. Line a muffin pan with cupcake liners. In a large bowl mix butter, sugar, eggs, and vanilla until light and fluffy. Beat eggs in one at a time. Combine dry ingredients. Stir into batter alternately with milk. Spoon into prepared muffin cups. Bake for 15 to 20 minutes in preheated oven, until the top of the cupcake springs back when lightly pressed.

Libby's Pumpkin Roll

Cake:

1/4 cup powdered sugar (to sprinkle on kitchen towel)
3/4 cup all-purpose flour or wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

Filling:
1 pkg.  (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract

Directions:

FOR CAKE: Preheat oven to 375' F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with (1/4 c.) powdered sugar.
COMBINE: flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and granulated sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE: for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool.
FOR FILLING: BEAT cream cheese, 1 cup powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. 

SPREAD cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Apple Cider Reduction Sauce:

3 cup apple juice or cider
1/4 cup sugar
2 Tb. corn starch
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. allspice
1/4 tsp. salt
 

Combine dry ingredients and mix well. In a sauce pan heat apple juice or cider. Slowly add dry ingredients, stirring as you add. Bring to a boil. Boil for 1 minute. Lower heat & simmer until desired thickness. Serve immediately. I made this to drizzle over the top of the Pumpkin Roll. If it is too thick you can whisk in water to get it to drizzling consistency.

a favorite of mine - Jason's Rum Cake

Jason’s Rum Cake

1 yellow (or white) cake mix

1 3.5 oz. Vanilla Jello instant pudding

½ c. rum

½ c. water

½ c. oil

4 eggs

Mix all ingredients together on medium (hand mixer) for 2 minutes.

Spray bunt pan with pam. Bake at 325’ for 50-60 minutes.

1 c. sugar

½ c. butter

¼ c. rum

¼ c. water

Boil ingredients in a sauce pan for 2-3 minutes. Cut the bottom (top) off the rum cake while it is still in the bunt pan and pour liquid over cake. Cool. And flip over to release from cake pan.