SaS~ It's time to SQUASH IT!

Happy Thursday Seekers!  It's time to break out those fall recipes and link up with my sissy over at the TANK!  Today's SaS is all about the squash!  I love squash.  I especially love butternut squash!  It reminds me of the fall.  When I was 18 we went out west (Utah) to visit my dad's family.  It was our first family trip back, after moving to Florida when I was 3 yrs old.  While we were there, we took turns eating at my dad's 5 siblings' houses for dinner.  I think every single one of them served us butternut squash!  I had never even heard of butternut squash before then.  It's a good thing we all really liked it!  I've been eating it ever since!    

picture provided by Google images

My favorite way to make butternut squash is cutting it up, drizzling it with olive oil, salt n pepper,  and roasting it in the oven!  Num, num, num!  Nothing better!    But today I'm going to share a recipe I got out of another issue of Woman's Day!  I've been dieing to try it!  It sounds delicious.  No, I haven't tried it yet. . . . but only because I'm a broke-ass-crow!  BUT I will be going grocery shopping this weekend and making it after I get paid!

picture provided by Google images

Butternut Squash Soup 

3 lbs (8 cups) butternut squash soup *peeled and cubed*

1 large onion *chopped*

2 large Gala apples *peeled, cored and chopped*

3 Tbsp butter

1 1/2 in. piece fresh ginger *grated or thinly sliced*

1 32 oz box chicken stock

1 cup apple cider or juice

1/2 tsp kosher salt *to taste*

1/4 tsp freshly ground black pepper

1/2 cup heavy cream

Gruyere Toasts

16 slices baguette *cut 1/2 in. thick*

2 oz Gruyere cheese *finely shredded*

 picture provided by Google images

Melt butter in a 5-qt pot over medium-high heat.  Stir in onion and apples; saute 5 minutes or until onion is translucent.

Add butternut squash, ginger, chicken broth, cider, salt and pepper.  Bring to a boil; reduce heat, cover and simmer 20 to 25 minutes or until vegetables are very soft.  Let cool for 5 minutes.  

Process soup in very small batches in a blender or food processor until smooth.  OR use an immersion blender to puree.  Return soup to pot and add cream.  Season with salt to taste.  Warm over low heat, if necessary.

picture provided by Google images

Heat broiler for Gruyere Toasts.  Place baguette slices on foil-lined baking sheet.  Broil 2 - 3 minutes or until golden brown.  Take toasts out of the oven, turn over and sprinkle each slice with Gruyere cheese.  Broil 2 - 3 minutes until cheese is bubbly and melted.  Serve with soup!

Doesn't this sound AMAZING?  I cannot wait to try it out!  I'm so glad I signed up for a free subscription to Woman's Day.  Who knew it had such awesome recipes?  If you haven't already, you should get a subscription!  And head on over to the TANK and check out all the other "Squash It" recipes!

 

SaS- Chicken Pastys

Happy Thursday Seekers!  If I'm being honest, I was less than thrilled about today's chicken theme.  We eat so much chicken and I get tired of the same ol' same ol'.  But the more I thought about it, the more excited I got.  Because I can't wait to see what everyone else shares today.  So head on over to the tank and link up your chicken recipes with my sissy!

Today I'm sharing my MIL's pasty (pronounced /ˈpæsti) recipe. Pastys are a Cornish meat pie, (a pastry filled with meat and vegetables).  They are so yummy.  Apparently they're really big up North?  The MIL dated some guy from up there and he taught her how to make them.  (William loved them growing up, they were his favorite).  lt's a--- 'inside' family joke. . . the MIL says that about EVERYTHING.   Pastys have become a family favorite around here.  My MIL typically uses steak, but you can use CHICKEN, steak, or pork.  She also makes her dough from scratch.  O.M.G.  Amazing yumminess!  It's my favorite part.

Pastry Crust 

1/2 cup ice cold water

4 cups flour 

1 cup (butter flavored) Crisco 

2 tsp salt 

Pasty Filling 

1 1/2 cups small cubed chicken (any meat)

5 potatoes  (diced)

3 carrots (diced)

1 medium onion(diced)

1 tbsp salt

1 tbsp pepper

In a large bowl combine flour and salt.  Add ~cut-in~ Crisco with a pastry cutter.  Add 'ice cold' water 1 tbsp at a time.  Mix with fingers until the dough just comes together.  Separate into 6 balls.  (I said balls).  Place in a bowl in the refrigerator to chill, approximately 30 minutes. 

(I asked the MIL if this could be done in a food processor, like my sissy does?  She looked at me like I was a total nut-burger).  If it were me, I'd say just buy the ready-made pie crust by Pillsbury and call it a day.  Ha! 

Mean while, cube your chicken and dice your vegetables.  Combine in a large bowl and add salt/pepper.  When the MIL makes her chicken pastys, she adds celery and 1/4 cup of chicken stock.  Your goal is to have 6 cups of filling total, (1 cup per pasty).  You could make these with whatever filling you want.  Traditionally pastys are made with rutabaga.  Um, yeah, no.  Over the weekend we had pork, butternut squash, apples, and onions.  Yum!  

Once the dough is cold (it takes about as long to chill the dough as it takes to dice up all those vegetables and meat) remove from fridge.  On a floured surface, roll each ball of dough out to a 10-inch circle (the size of a plate).  Add 1 cup of filling.  Top with 2 pats of butter.  Moisten edges and fold in half.  Pinch the edges together.  Place on a lightly buttered baking sheet.  Cut two slits in each crust (on top) to vent.  Brush with egg wash.  

Bake at 350 degrees for 45 minutes. 

        

      

The MIL serves hers with ketchup or brown gravy.  I like to top mine off with more butter instead.  DEFREAKINGLICIOUS!!  They're a lot of work, but they are absolutely worth it!  Lucky for me, the MIL makes mine for me!  HA!    

Have you voted for the World's Greatest BFF yet?  If not head on over to our FYL site and check out all the lovely ladies nominated by their BFF's and vote!  I hope you're all following twitter for our Scavenger Hunt clues too!  Seriously cool prizes up for grabs!  

  

SaS- Caramel Apple Cookies

Happy Thursday Seekers!  Ahhhhh. . . . can you feel it?  Fall is in the air.  I woke up this morning and walked outside to cool crisp air!  I took it as a sign from 'The Cookie Gods' that I needed to bake my new fall cookie recipe!  Or maybe it was just because today is my sissy's Cookie Swap themed SaS over at the tank?  Either way, I actually baked home-made cookies!  Oh.Yes.I.Did.  You should feel so honored!  I never bake home-made cookies.  Ever.  For anyone, not even William.  I tried once after much persuasion he begged.  They ended up being more like hockey pucks than anything edible!  Small round HARD discs!  I'm sure we could have used them the play ice hockey.  I've just never really been a baker.  Until recently, I've started to expand my horizons, and ASS!  (LOL, I know, I'm such a dork)!  I'm not exactly sure why I've started baking, other than I like EATING!  Ha!  Whatever the reason, my family is happy!  BUT none of my clothes fit!

I call these my "fall" recipe because they're caramel apple oatmeal cookies.  Seriously, does anything say FALL like CARAMEL APPLES?  My MIL found the recipe in a Cooking Light magazine.  I'm not sure if they're really considered "light" or not?  But in my house they're consider GONE!  Not.Even.Kidding.  

Caramel Apple Oatmeal Cookies

1 1/2 cups all-purpose flour

1 1/2 cups old-fashion rolled oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt 

3/4 cup granulated sugar

3/4 cup packed brown sugar

6 tablespoons unsalted butter (softened)

2 teaspoons vanilla extract 

1 large egg

3/4 cup finely chopped dried apple slices

3/4 cup caramel bits 

or 

16 small soft caramel candies (chopped)

I could not locate the caramel bits in my grocery store.  So I used the caramel candies and chopped them up.  ( I cut them into 3's, then in half, and in half once more).  I placed them in the refrigerator to harden a bit before chopping.  The dried apple slices I used crumbled like potato chips.  A knife was useless, I used my hands.  (I used the 'original' flavored apple slices, but next time I'm going to try the 'granny smith' variety).  

  

Preheat the oven to 350 degrees.

Lightly spoon flour into dry measuring cup, level with knife.  Combine flour, oats, baking powder, baking soda, and salt in a bowl, stir well.

Place sugars and butter in a LARGE bowl.  Beat with a mixer at medium speed until light and fluffy.  Add the vanilla and egg.  Beat well.  

Gradually add flour mixture, beating on low speed until just combined.  

Fold in apple and caramel pieces. (I left my caramel pieces in the fridge until just before adding, so they would stay cool and not stick together).

Drop dough by 2 teaspoons 2 inches apart onto baking sheet.  Flatten balls slightly with hand.  

  (coolest kitchen tool ever for baking cookies)

I used one of these!  It made life simple!  If you don't have one, and you like to bake cookies, do yourself a favor and buy one!

Bake at 350 degrees for 9 minutes.  Cool on pans for 3 minutes.  Remove cookies from pans and cool completely on wire racks.  (Um, yeah, if they last that long)!

FYI~ these cookies DO NOT turn golden brown.  They stay very light in color.   

These are delicious and a new family favorite!  If for some reason you don't like caramel/apples, I've also substituted white chocolate chips and craisins for the caramels and apple chips before. They too were DELICIOUS!  But who in their right mind doesn't like caramel apples??  Freaks, that's who!

Don't forget to check out my first ever giveaway!  Awesome chance to win!  

SaS- mmm mmm good!

Happy Thursday Seekers!  It's time to get out your spoons, for real yo!  Go visit my sissy and link up for her SaS at the tank!  This week's theme, this is my theme, (and I'm taking it back, I'm taking them all back. . . . sorry. . . . I was having a "Goonie" moment)!  Where was I?  Oh yeah, this is my theme and it's my favorite theme so far.  Hmmm, I do love me some sweet treats, (wishing I was eating a tasty Rice Krispies Treat right about now)!  So this week's theme is tied for my favorite theme!  I love soup, stews, bowls of yummy goodness.  We don't even wait until fall around my house.  We make soup all year round!  Especially when someone's feeling under the weather. . . . I mean really?  Is anything as comforting as a warm bowl of homemade soup?  

My husband's favorite place to go out to eat is Carrabba's Italian Grill.  We both love their Spicy Sausage and Lentil Soup.  We used to live about 2 minutes away from our restaurant and would stop in just for the soup.  That's where the idea for this soup came.  I figured I could make it at home and we could have it when ever we wanted.  I would love to give credit where credit is due, but I've been making this for SO LONG, I honestly couldn't tell you where I found the recipe.  But it was somewhere online.  I have, however, "tweaked" it to suit my (family's) tastes.

I didn't make my soup this time, because we just had it, right before my soup theme was picked.  Sorry!  But I've been waiting to share this recipe and didn't want the lack of pictures to prevent that!  So bare with me and my borrowed pictures.  

(picture courtesy of Google pictures)

Spicy Sausage and Lentil Soup 

3 spicy sausage links 

(I take 3 out of the package)

1 1/2 cups of dried lentils  

(I never measure, I just pour some in a bowl)

2 carrots finely diced

3 stalks of celery finely diced

1 medium onion finely diced

1-2 cloves of garlic

2 14.5 cans petite diced tomatoes

(I like the ones that come "in sauce" by Hunts)

2 32 oz cartons of chicken stock

1 teaspoon of salt

3/4 teaspoon of black pepper

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon fennel seeds

1 bay leaf

***I don't really measure the spices, but that's what I have written down.  I pour some in the palm of my hand and then dump them into the pot.  I know I tend to add more fennel seeds and red pepper to mine.

First pour the lentils into a bowl and cover with hot water.  (This step isn't necessary, but it reduces the cooking time).  Next saute the onion, carrot, celery, and garlic in olive oil until tender.  I like to add all of the dry spices while sauteing the vegetables.  Remove from pot.  

Remove sausage from casings and brown in the same pot used to saute the vegetables.  (Drain the lentils, they will have plumped by now).  Once the sausage is browned, add tender vegetables, spices, tomatoes, chicken stock and lentils to the pot.  (You can substitute water for the chicken stock).  Bring soup to a boil then reduce heat and simmer, about 30-40 minutes, or until lentils are tender.  If you want the soup to be a bit thicker, remove about a 1/3, puree, and return it to the pot.  I have one of those nifty hand held immersion blenders. They work perfect for this job!

We top ours with Italian cheese, either Parmesan, Romano, or Asiago.  Depends on what I have in the house.  And I always serve it with some good ol' crusty bread!  Yumminess in a bowl!

Now, head on over to our Friends You Love site and check out all of the AMAZING things we have going on!  I have the pleasure of working with some truly wonderful women who have been working endlessly to make this month a fun filled celebration of friendship!  Go, be our friend, check it out!

       (click here for more information)            

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SaS- Sweet treats with your BFF's

Meets

Happy Thursday Seekers!  Yesterday we announced Friends You Love!  Today begins our first contest.  Our World's Greatest BFF Contest!  Since it's Thursday, and my sissy, (who just so happens to be my BFF), is hosting her Share a Spoon, I decided to combine my posts!  Besides is there anything better than sharing sweet treat recipes with your girlfriends?  Actually, now that I think about it, just going to visit my sissy and eating her sweet treats is better than making my own!  LOL!  Less work and she's so much better at the baking thing than me!  So head on over to the tank and link up your recipes and then head on over to our new FYL site and post your entry for our World's Greatest BFF contest! 

I totally started blogging because of my sissy.  She was blogging and she loved it.  Unlike me, my sissy is a writer, an honest to God author.  I had never really even thought about blogging.  I didn't think I'd be any good at it.  It wasn't until Brandee became a "new" mother again, by surprise, that I really thought about it doing it.  I saw the friends she had made through blogging, rally behind her and show her so much love and support.  I thought it was absolutely incredible.  Not longer after that, her blogging BFF, Daffy, lost her sister.  And again, I saw so many bloggers come together, to show their love and support, during her time of need.  I was blown away.  It was something I wanted to be a part of.  I never knew how close it would bring me and Brandee.  She's my blogging BFF, my sister by birth, but my friend by choice.  And I owe a great deal of that to blogging.  She reads and comments on my every post, and most of the time, she's the only one!  I love her for that!  She supports me and is there for me more than I could ever tell you!  She's the best blogging BFF a sister could ask for!  Click here to read from another post! 

I'm not really a baker.  So, I decided to research recipes, and try to find a "bar" recipe to make or perhaps an easy cake to bake.  I had a cake recipe that I was going to share.  I honestly did.  It was a cake I used to love.  But last weekend my mom made it and it wasn't what I remembered.  Not because my mom didn't make it the right way, it still tastes like I remember.  But I think my taste buds have changed since the last time I ate it.  I used to LOVE it, and now, um, not so much.

When looking up recipes I found this big-bright-apricot-bars.  OMG!  They look A-M-A-Z-I-N-G!  They are exactly what I was looking for.  Well, I didn't want to steal her post!  (I did think about it)!  LMAO!  Just kidding, I'm not that kind of girl!  But I promise in the near future, I will make these and post about them.  Or maybe I'll just bug Brandee until she makes them for us!  (I already showed her the link, maybe she'll make them for "us" when Kristin comes next week)!  HINT HINT!

I did make a sweet treat and it includes the word bar!  You even serve it in little squares!  LOL!  Brandee's gonna kill me for this one!  Dead.  Murdered.  Kristin, send me a postcard to hell and let me know how the apricot bars were!

Heath "Bar" Rice Krispies Treats 

3 Tablespoons butter 

(I used 5)

1 10 oz package of regular marshmallows

(I used 1 and 1/2)

 6 cups of Rice Krispies 

(I used one box, about 8 cups)

 half a bag of Heath Bar Bits 

(Found in the baking isle)

I just followed the regular directions.  Melt the butter on low heat.  Add the marshmallows, stir on low heat until melted.  Remove from heat.  Add the Rice Krispies.  Stir until completely coated with melted butter/marshmallow mixture.  Using a buttered spatula spoon into a 13x9x2-inch pan coated with butter (or cooking spray).  Top with Heath Bar Bits.  I placed mine into the oven under the broiler so the chocolate would melt!   

So it's not a cake or a "bar" but we loved them!

Here's how to enter the The World's Greatest BFF Contest:

~Write a post about your BFF.

How do you know her? How has she been there for you? Tell us about the things you've been through together, through thick and thin. Why is YOUR BFF The World's Greatest BFF?

~Come back here or go to FYL and link your post up

Entries accepted 9/2 - 9/19

On 9/23, we will post our Top 5 favorite BFF posts.

~Beginning 9/24, the public can go to FYL and vote for their favorite!

~Voting will close at 5 p.m. CST on 9/29

~The winner will be announced at Twitter Gala on 9/30 and receive an extensive prize package

 for herself AND her BFF!

So join the challenge! Write about your BFF, come back, link up, and win!!!

SaS- Bread and Butter

Happy Thursday Seekers!  Too bad you're not sitting here with me as I type this up!  Seriously, it's a shame we don't have smell-a-puter!  Ha!  My zucchini bread is in the oven baking and it smells fantabulous!  So if you haven't already, break out your favorite bread recipes and link on up with my sissy over at the tank!  I lurve me some Thursdays!  All thanks to Brand and her SaS!   

Growing up my mom always made zucchini bread and banana nut bread.  She didn't bake that much, at least not that I can remember?  But I do remember loving her zucchini bread.  It was my favorite.  Until this summer, I had never even attempted to make zucchini bread, or any other kind of bread for that matter.  I'm not much for baking unless it comes out of a box.  Pillsbury, Duncan Hines, Betty Crocker, now that's my kind of baking!  But I came across a recipe for some zucchini bread and was dying to try it.  

About a week later I was over at my mom's house and out of the blue she asked me if I wanted some zucchini!  It was fate!  I went home that night and baked it!  Of course I totally screwed up and ended up having to bake 4 loaves instead of 2.  (I added the sugar to the dry ingredients instead of beating it in with the eggs.  So I doubled the recipe so I could beat the eggs with the sugar).  But it worked out perfectly and I ended up having a loaf for my momma (who gave me the zucchini), a loaf for Brandee's family, and 2 for mine.  We love eating to my house!  (Yes, I know that sounds funny, but we talk like that around here, get over it)!

Zucchini Bread

2 cups grated zucchini

(about 2 1/2 to 3 medium sized zucchinis)

3 eggs

1 cup vegetable oil

2 cups sugar

2 tsp vanilla extract

3 cups all-purpose flour

3 tsp ground cinnamon

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

pinch of fresh ground nutmeg

Preheat oven to 325 degrees.  This yields 2 loaves or 4 minis.  Bake 1 hour for 2 loaves (mine took about 1 hour and 20 minutes on the larger loaf) or 45 minutes for the mini loaves.  It should turn golden brown and begin to crack. 

First grate the zucchini.  I used the small side of the grater, I don't know if it really matters or not?  Set aside.

In a large mixing bowl mix dry ingredients.  Set aside.

In a medium size mixing bowl beat eggs and sugar until thick.  Add oil and vanilla, continue mixing until incorporated. 

Add zucchini and wet mixture to the dry ingredients and mix thoroughly. 

The recipe said to use parchment paper.  I didn't have any, so the MIL taught me how to use brown packaging paper.  She had a roll of it.  Apparently that's what they used back in the day before parchment paper.  Anyway, she said to spray the inside of the bread pans really well and then spray the brown packaging paper as well.  You can see by the pictures it works perfectly!  It pulls right out and peals away nice and clean!

Like most breads I love this warm with butter!  Yum-o!  I hope you enjoy this as much as all of my families did!