Friday, October 31, 2008

Weight Watcher Pumpkin Cake

My friend, Carol gave me this recipe. She has also made it with the crushed pineapple and a white or lemon cake mix. If you're watching your weight, this is a very tasty treat that's low in fat!

1 box spice cake mix
1 can pumpkin (about 2 cups)

Put cake mix in a bowl and add pumpkin. Mix together until blended. Pour into an 8 or 9” greased cake pan. Bake at 350° for 30 minutes or until it tests done with a cake tester or toothpick.

You can use a lemon or white cake mix and substitute a can of crushed pineapple, with the juice, for the pumpkin.

Thursday, October 30, 2008

Pumpkin Cake

Are you "Pumpkined" out yet? Pumpkin Week lasted a little longer than I had planned, but I kept finding so many interesting pumpkin recipes I just had to include them all! We're coming to a finale soon with just a couple more in store. This cake recipe, from Farm Journal's Country Cookbook, sounded pretty good, so here it is!

½ c. shortening
1 c, sugar
1 c. brown sugar
2 eggs, beaten
1 c. pumpkin
3 c. sifted cake flour
4 tsp. baking powder
¼ tsp. baking soda
½ c. milk
1 c. chopped walnuts
1 tsp. maple flavoring

Cream shortening and slowly add sugars, eggs and pumpkin. Sift together flour, baking powder & soda; add alternately with milk to creamed mixture. Fold in walnuts and maple flavoring. Pour into 3 greased 8” layer cake pans. Bake at 350° for 30 minutes. Cool on racks then put layers together with Harvest Moon Frosting. Frost sides, bringing frosting slightly over the top edge. Frost top.

Harvest Moon Frosting

Combine in double boiler, 3 egg whites, 1½ c. brown sugar, packed, a dash of salt and 6 T. water. Beat well; place over rapidly boiling water. Cook 7 minutes, beating constantly, or until frosting will stand in peaks. Remove from boiling water and add 1 tsp. vanilla. Beat until thick enough to spread. Makes enough for a 3-layer cake.

If frosting sounds too difficult or time consuming to make, just frost with a cream cheese frosting. I'm sure that would taste delicious, too!

Wednesday, October 29, 2008

Cream of Pumpkin Soup

This recipe is from Sandy, a client of mine. I haven't tried it yet but will be making it today. It sounds yummy! Let me know how you like it.

4 T. butter
2 medium onions, chopped (or 1 1/2 large)
2 lbs. canned pumpkin
5 cups chicken stock
Salt & pepper, to taste
1 cup light or heavy cream
Dash of hot sauce
Pinch of nutmeg

Simmer onions in butter until tender, but not brown. If you cook them about 15 minutes on low, they sweeten up. Add pumpkin & chicken stock. Season. Simmer, covered about 45 minutes. Cool slightly before adding cream, hot sauce & nutmeg. Serve hot.

I made this soup today and even though I cooked it for a long time the onions didn't seemed cooked enough, so I put it in the blender and pureed it. It tasted pretty good!

Tuesday, October 28, 2008

Pumpkin Cream Pie

1 pkg unflavored gelatine
1/4 c. cold water
1 can vanilla pudding (15.75 oz.)
1 c. pumpkin
1 tsp. pumpkin pie spice
1 container Cool Whip (8 oz.)*

In a metal measuring cup or very small saucepan, put water and add gelatine until it is totally absorbed. On very low heat, stir until gelatine completely dissolves. Cool slightly, then stir into pudding. Add pumpkin and spice and fold in Cool Whip until blended. Pour into a prepared graham cracker pie crust and refrigerate until firm, about 1 hour. Serve with additional Cool Whip, if desired.

I just made this recipe up today and made a pie to serve to friends. Some loved it and said it was perfect just as it was, one person said it wasn't spicy enough and another said it needed more spice. So, use more or less pumpkin pie spice according to your tastes.
*Real whipped cream can always be substituted for the Cool Whip if you so desire. You'd need about 2 cups whipped cream (1 cup heavy cream), which is comparable to 8 oz. of Cool Whip.

Monday, October 27, 2008

Pumpkin Pudding Cake

This recipe is from the Farm Journal's Country Cookbook. I made it today and it was very tasty and somewhat moist in the center, but there was no "pudding" oozing out of it! I'm not quite sure why they call it a pudding cake since you don't add pudding and no pudding results from baking. My "testers" liked it so I decided to add it to the list of pumpkin recipes. I did use only half the sugar called for, so if you make it and use the entire amount, let me know if you get pudding in the center!

1 2/3 c. sifted flour
1 1/3 c. sugar (try reducing it to ¾ c.)
¼ tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
¼ tsp. ginger
1/3 c. soft shortening
1 c. cooked & mashed or canned pumpkin
1/3 c. water
1 egg
2/3 c. raisins
1/3 c. walnuts or pecans

Sift dry ingredients into mixing bowl. Add pumpkin, shortening & water. Beat 2 minutes on medium speed until well mixed. Add egg, beat 2 minutes longer. Add raisins & nuts. Pour into a well-greased 1½ c. bundt pan that has been dusted with fine breadcrumbs. Bake at 350° for about 45 minutes or until cake tests done. Serve warm with whipped cream or lemon sauce.

Sunday, October 26, 2008

Spiced Pumpkin Mousse Trifle

This is another recipe from "Every Day with Rachael Ray". Susie Lily Ott submitted it in the November 2007 issue.

3 c. heavy cream
1 - 15-ounce can pure pumpkin puree
1 tsp. vanilla
1 tsp. cinnamon
½ tsp. ginger
Pinch ground cloves
Pinch salt
1 - 7.5-ounce jar marshmallow cream
3 c. chopped gingersnaps, plus crushed gingersnaps for sprinkling
3 T. dark rum

1. Using an electric mixer, beat the cream until stiff. Reserve 2 cups whipped cream for serving; refrigerate until ready to serve.
2. In a large bowl, stir together the pumpkin, vanilla, cinnamon, ginger, cloves and salt. Fold in half of the marshmallow cream, then half of the whipped cream. Repeat with the remaining marshmallow cream and whipped cream until combined.
3. In a medium bowl, sprinkle the gingersnaps with rum.
4. Spoon one-third of the pumpkin mousse into a clear glass serving bowl, spreading evenly, and sprinkle half of the cookies on top. Repeat with half of the remaining mousse and the remaining cookies, then top with the final layer of mousse. Cover with plastic wrap and refrigerate until ready to serve, at least 1 hour and up to 4 hours. Just before serving, top with the reserved whipped cream and sprinkle with the crushed gingersnaps.

Saturday, October 25, 2008

Double-Decker Pumpkin-Caramel Pie

I found this recipe in "Every Day with Rachael Ray". It was submitted by Silvana Nardone in the November 2008 Edition. It looked luscious! Let me know how you liked it since I haven't had a chance to make it yet.


24 squares chocolate graham crackers, crushed (1 ½ c.)
5 T. unsalted butter, melted
1 large egg white, plus 3 whole eggs
2 ¾ c. heavy cream
One 15-ounce can pumpkin puree
½ c. light brown sugar
1 tsp. pumpkin pie spice
½ tsp. salt
28 caramel candies
½ c. cream
1 oz. bittersweet chocolate, for grating

Preheat the oven to 350°. In a small bowl, stir the graham cracker crumbs and butter until combined. Press the mixture onto the bottom and up the sides of a 9-inch pie pan; freeze until set, about 15 minutes. In a small bowl, beat the egg white with a fork and lightly brush on the pie shell. Bake for 10 minutes; let cool.
Meanwhile, in a large bowl, mix together the 3 whole eggs, 1 cup cream, the pumpkin puree, brown sugar, pumpkin pie spice and salt until just combined. Pour into the pie shell and bake until just set, 40 to 45 minutes. Let cool slightly, then refrigerate for at least 3 hours or overnight.
In a bowl, microwave caramels with the cream at high power until melted, about 1 ½ min. Stir until smooth, then let cool to room temperature.
Using an electric mixer, whip the remaining 1 ¼ c. cream until soft peaks form. Drizzle in the caramel and beat until well blended. Spoon the caramel whipped cream on top of the pumpkin filling and refrigerate until completely chilled. Before serving, coarsely grate the chocolate on top of the pie.

Friday, October 24, 2008

Pumpkin Bread

Did you know that pumpkin seeds, known as pepitas, are loaded with magnesium? And canned pumpkin is one of the best sources of beta-carotene!

Topping:
1/3 c. pumpkin seeds
2 T. brown sugar
2 tsp. oil

Bread:
1 can (15 oz.) pumpkin puree
1 c. soy (or regular) milk
1/2 c. oil
4 large eggs
1 c. brown sugar, packed
3 1/2 c. whole wheat pastry flour*
1/4 c. ground flaxseed
4 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. freshly ground nutmeg
3/4 tsp. salt

Preheat oven to 350 degrees. Coat two 4x8-inch loaf pans with cooking spray. In a small bowl, stir together topping ingredients. Set aside. In medium bowl, combine pumpkin, milk, oil, eggs & brown sugar. In a large bowl, combine the remaining dry ingredients. Make a well in the center of large bowl and add pumpkin mixture. Stir just until blended. Pour into pans and top with pumpkin seed mixture. Bake 50 minutes or until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes. Remove from pans and cool completely.

*You can substitute regular or whole wheat flour, but pastry flour will give you a more tender result.

Thursday, October 23, 2008

Pumpkin Muffins

This recipe is from Silvana, whose husband raves about them!

3 cups flour
1 1/2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
3 eggs
2 cups sugar (I'd try 1 1/2 c.)
1 1/2 cups pumpkin
1/2 cup water
1/2 cup oil
1 1/2 cups raisins
1/2 cup coconut
1 cup chopped walnuts

Stir and set aside flour, baking powder, salt, baking soda, cinnamon, cloves & nutmeg. In another bowl beat eggs, sugar, pumpkin, water & oil. Add to dry ingredients, mixing well. Stir in raisins, coconut and chopped nuts.
Bake in muffin papers at 400 degrees for 15 min or until done.

Wednesday, October 22, 2008

Easy Pumpkin Bread

Today's pumpkin recipe comes from Betty Crocker's
Bisquick Cookbook.

1/3 c. vegetable oil
1 c. canned pumpkin
3 eggs
2 1/3 c. Bisquick
1-1 1/4 c. sugar (I use 1 c.)
2 tsp. cinnamon
1/2 c. raisins*

Heat oven to 350 degrees. Grease bottom of loaf pan, 9x5x3 inches. Stir all ingredients except raisins in a large bowl until well blended. Stir in raisins and pour into pan. Bake 50-60 minutes until cake tester inserted in center comes out clean. Cool 10 minutes; loosen sides & invert onto wire rack. Cool completely, about 1 hour, before slicing.
*I soak raisins in hot water to "plump", then drain before adding to batter. Remember to put a strip of parchment paper on bottom on pan to prevent sticking. If using smaller pans, decrease baking time to 35 minutes; then test.

I made this recipe for the first time today and just tasted it. I must say, it's not only quick & easy to make but light, tender and delicious!

Tuesday, October 21, 2008

Libby's Great Pumpkin Cookie

4 c. flour
2 c. quick or old fashioned oats, uncooked
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 1/2 c. butter
2 c. brown sugar, packed
1 c. granulated sugar
1 egg
1 tsp. vanilla
1 can (16 oz.) Libby's Solid Pack Pumpkin
1 c. chocolate chips

Preheat oven to 350 degrees. Combine flour, oats, soda, cinnamon & salt; set aside. Cream butter; gradually add sugars, beating until light & fluffy. Add egg & vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chips. Drop dough by spoonfuls onto greased cookie sheet. Bake at 350 degrees about 20 minutes until cookies are firm and lightly browned. Remove cookies from sheet and cool on racks. Dough may be frozen in airtight containers, thawed in refrigerator and baked as directed.

Pumpkin Cookies

This recipe is from Farm Journal's Country Cookbook.

1/2 c. shortening
1 1/4 c. brown sugar, packed
2 eggs
1 tsp. vanilla
1 1/2 c. pumpkin
2 1/2 c. flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp nutmeg
1 c. raisins
1 c. chopped nuts

Cream shortening & sugar. Add eggs; beat thoroughly. Mix in vanilla & pumpkin. Sift dry ingredients & blend into creamed mixture. Stir in raisins & nuts. Drop dough by heaping teaspoonfuls about 2" apart onto greased cookie sheet. Bake in 375 degree oven about 15 minutes until lightly browned. Remove cookies and cool on racks. Makes about 5 dozen.

Pumpkin Drops

I promised you pumpkin recipes and pumpkin recipes you're going to get! I have about 4 recipes for pumpkin cookies and I don't remember which one I liked best, so I'll give you all of them and let you decide. If you make one of them and really like it, let me know in a comment. The first one is from Family Favorites.

1/3 c. shortening
1 c. sugar
1 c. pumpkin
2 eggs
1 tsp. lemon juice
1 tsp. vanilla
2 1/2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. alspice
1/2 tsp. salt
1/4 tsp. ginger
1 c. raisins
1/2 c. coconut
1/2 c. chopped nuts

Cream shortening & sugar. Add pumpkin, eggs, lemon juice & vanilla. Sift four with spices and salt. Add to creamed mixture. Fold in raisins, coconut and nuts. Drop onto greased cookie sheet and bake in 350 degree oven for about 12 minutes.

Monday, October 20, 2008

Impossibly Easy Pumpkin-Pecan Pie

This recipe comes from Betty Crocker's Bisquick Cookbook. It's easy to make and a treat to eat!

1 c. canned pumpkin
1 c. evaporated milk
1/2 c. Bisquick
1/2 c. sugar
1 T. butter, softened
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla
2 eggs
1/2 c. chopped pecans
Spiced topping
8 pecan halves, if desired

Heat oven to 350 degrees. Grease a 9" pie pan. Stir all ingredients except pecans & topping until blended. (I put ingredients in the blender). Bake 35-40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Cut pie into slices and serve with spiced topping and pecan.

Spiced Topping

1 1/2 c. thawed whipped topping
1/4 tsp. pumpkin pie spice

Stir ingredients until smooth.

Sunday, October 19, 2008

Pumpkin Bread

2 c. flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 c. brown sugar, packed
1/3 c. butter
2 eggs
1 c. pumpkin puree (canned pumpkin)
1/4 c. milk
1/2 c. chopped nuts
1/2 c. raisins or craisins (opt.)
1/2 c. chocolate chips (opt.)

In a medium mixing bowl, sift together ingredients from flour to cloves; stir. In large mixing bowl, cream the butter and brown sugar until light. Beat in eggs, add pumpkin & milk & mix well. Add flour mixture and mix just until blended. Stir in nuts, raisins or chips.
Pour batter into greased 9x5x3 inch pan. (Remember to put a strip of parchment paper on the bottom to prevent sticking.) Bake in 350 degree oven about 1 hour or until it tests done with a cake tester or toothpick. Cool in pan about 10 minutes. Remove from pan and cool on wire rack. Wrap & store overnight before slicing. You can sample it if you like, but it slices better the next day.

Saturday, October 18, 2008

Pumpkin Roll with Cream Cheese Filling

Pumpkins, Pumpkins everywhere! This is the season to savor tasty pumpkin desserts! I found this recipe on the back of the Libby's 100% Pure Pumpkin label. Another friend, Carol, made it for a party and it was absolutely delicious!

Cake:
Powdered sugar
3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp salt
3 lg. eggs
1 c. sugar
2/3 c. Libby's 100% Pure Pumpkin
1 c. chopped walnuts, (opt.)

Filling:
1 pkg. (8 oz.) cream cheese, softened
1 c. powdered sugar, sifted
6 T. butter, softened
1 tsp. vanilla
Powdered sugar

FOR CAKE: PREHEAT oven to 375 degrees. Grease a 15" x 10" jelly-roll pan; line with wax paper. Grease & flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, soda and salt in a small bowl. Beat eggs & sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into pan and sprinkle with nuts, if desired.

BAKE for 13-15 minutes until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake & towel together, starting with narrow end. Cool on rack.

FOR FILLING: BEAT cream cheese, powdered sugar, butter & vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap & refrigerate for at least one hour. Sprinkle with powdered sugar before serving.

Watch for more pumpkin recipes!

Friday, October 17, 2008

Cod Fish with Tomato Sauce

1 T. olive oil
2 c. chopped tomatoes
2 medium potatoes, sliced
1 lb. cod fish
Salt & pepper to taste
Garlic pepper, if desired

Put oil in frying pan and add tomatoes. Simmer for a couple minutes, then add potatoes. Cook until almost tender and add fish. Cover and simmer about 4 or 5 minutes until the fish "flakes" (comes apart easily). Season to taste and serve.
My Mom used to make this dish and it was a real treat! Use a slice of Italian bread to soak up any left over sauce.

Watch for pumpkin recipes coming soon!

Thursday, October 16, 2008

Ratatouille

My friend, Sue brought me some ratatouille she had made and it was delicious! Therefore, I'm passing the recipe on to you.

Ratatouille

1 onion, chopped
1 eggplant, cubed
1 zucchini, cubed
1 sweet pepper, cut up
1 hot pepper, cut up (opt.)
1 can diced tomatoes
1 c. fresh or 1 small can sliced mushrooms (opt.)
A few leaves of fresh basil (opt.)
Salt & pepper, to taste

Spray your frying pan with olive oil spray or use one "squirt" of oil.* Put your veggies in the pan and simmer until tender. Add tomatoes and continue cooking for about 15 minutes.
Eat & enjoy! Double the batch for a healthy, low fat treat all week long!
* I use a 2 oz. plastic bottle with a flip-top lid for my oil. It’s easier to do a squirt at a time.

Wednesday, October 15, 2008

Zucchini Tomato Bake

Sometimes I feel like a recipe & food magnet because I seem to attract both of them! My friend Sara (with no h), wrote how she uses leftover zucchini and tomatoes. Her recipe sounds a lot like my Mom used to make but she put grated Italian cheese on top instead of mozzarella. I had forgotten all about that recipe. Thanks for sharing, Sara! Check out Sara's blog, www.sarawithnoh.com. She's really funny!


Slice onion, separate rings and put on baking sheet with sides
Slice zucchini and put on top of onion
Sprinkle with salt & pepper
Roast at 400 until zucchini and onions start to wilt
Top with sliced tomato; return to oven until tomatoes soften
Put sliced mozzarella cheese on top and return to oven
When cheese starts to bubble and brown remove & cool.

If you must, eat the entire pan!

Tuesday, October 14, 2008

Another Delicious Banana Bread

I go "Bananas" when I see them on sale and usually buy a bunch! Then, if I don't eat them all, I have to make banana bread when they get ripe. After all, you can't throw them out! In my cookbook, I have a recipe for Banana Bread, p.46, and Double Chocolate Banana Bread. p.50. Both of them are very good and I alternate between the two. However, I discovered another good recipe I'd like to share with you. It calls for ingredients you probably have in your house, so you don't have to run out for yogurt or sour cream, etc. I hope you'll like it!

Another Delicious Banana Bread

½ c. butter
1 c. sugar
2 eggs
1 c. ripe bananas (about 3), mashed
1 tsp. lemon juice
2 c. flour
3 tsp. baking powder
½ tsp. salt
1 c. nuts or chocolate chips*

Cream the butter & sugar, Add the eggs and beat until combined. Add bananas & lemon juice. Stir in dry ingredients and mix just until blended. Add the nuts or chips. Put in a greased loaf or bundt pan. Bake at 350° for 1 hour or until it test done. Remove and cool. I put a strip of parchment paper on the bottom of the pan so it doesn't stick and comes out easily.

*The last time I made it I didn't have chocolate chips, so I chopped up dried apricots and tossed in a few craisins. It was delicious!

Monday, October 13, 2008

Pork Chop & Potato Casserole

My little Italian neighbor, Angie, always calls me over to have a "taste" of what she's made. She's a really good cook, so I don't usually miss an opportunity to try out her delicious creations. This is her recipe. (She usually doubles it!)

1 pkg. pork chops (about 3#)
1 T. olive oil for frying
Salt & pepper to taste
1 can cream of mushroom soup
2 small cans mushrooms, drained
1 potato per person


Using a roasting pan, brown the pork chops in the oil. Season with the salt & pepper. Add the soup and mushrooms, cover & put in the oven at 350 for about an hour. Peel and slice potatoes, then add to roaster. Cook until potatoes are tender. Serve with love!

Green Beans with Hot Pepper Sauce

Yesterday I roasted 3 sweet red peppers with 3 red jalapenos (So hot my fingers are still burning! Remember to wear rubber gloves!) This morning I cooked up some green beans, added a little olive oil, salt & pepper and a dollop of pureed roasted peppers. What a delicious treat! Since I also had some cauliflower, I made roasted cauliflower with red pepper sauce. You can find the recipe for it in my book, page 23.

Sunday, October 12, 2008

Zucchini Overload

When zucchini over run your garden!
Ten ways to use them!

1. See Veggie Scramble
2. Fry up onions and zucchini, quartered & sliced & put in spaghetti sauce.
3. Simmer onions, zucchini and a pkg. of home fried potatoes. Sprinkle with shredded cheddar cheese.
4. Cook up zucchini, onions, a can of crushed tomatoes and ½ cup of rice in a slow cooker.
5. Make zucchini bread. (See chocolate zucchini bread in cookbook.)
6. Just onions & zucchini simmered in a little oil & butter, seasoned to taste, are really delicious!
7. Make zucchini appetizers or Zucchini pancakes (Also in my cookbook)
8. Zucchini Cornmeal Spoonbread.
9. Stuff it! Scoop out and chop inside of zucchini. Add chopped onion, mushrooms, breadcrumbs & seasonings. Stuff and bake at 350° until tender. (About 45 min.)
10. Add ground beef & rice to the stuffing and top with tomato sauce and grated cheese.


Veggie Scramble

1 T. olive oil
1 T. butter
1 small onion
1 red, yellow or green pepper
1 small zucchini, cut into ¼ ‘s and sliced
1 c. mushrooms, sliced
1 potato, cooked & cubed
1 egg, beaten
½ c. shredded cheese (your choice)

Chop onion & pepper. Simmer in oil & butter with zucchini & mushrooms until tender. Add egg and scramble until cooked.

Zucchini-Cornmeal Spoon bread

Be sure to thoroughly drain the shredded zucchini so the spoon bread is creamy, not watery. Serve it with grilled meats or fish.

3 cups shredded zucchini (about 3 medium
zucchini)
3 eggs
1 cup sour cream
1 cup grated cheddar cheese
1/2 cup chopped onion
1/2 cup melted butter or vegetable oil
1/4 teaspoon salt
1 1/2 cups cornmeal

1. Heat oven to 400°F. Spray 1 1/2-quart gratin or baking dish with cooking spray. Place zucchini in large strainer set over bowl; let stand 10 minutes. Press or squeeze zucchini to remove excess liquid.

2. Whisk eggs in large bowl until blended. Stir in sour cream, cheese, onion, butter and salt until combined. Stir in zucchini and cornmeal until blended. Pour into gratin dish.

3. Bake 25 minutes or until edges are golden brown and knife inserted in center comes out clean.

8 servings

Spaghetti Squash with Cheese

My neighbor, Diane, brought me some of the spaghetti squash she had baked and it was delicious! I asked her for the recipe and here it is:

Spaghetti Squash with Cheese

1 spaghetti squash, cut in half with seeds removed
2 T. butter
2 T. chopped onion
Salt & pepper
1 c. grated cheddar cheese

Put squash, cut side up on a baking sheet. Salt and pepper each and divide the butter and onions in each half. Bake at 350 for 45 min. to an hour, until tender. Remove from oven, put 1/2 c. cheese in each and return to oven. When the cheese melts, use a fork to scoop it out, forming the "spaghetti". Serve hot. It's the best spaghetti squash I've ever tasted!

Saturday, October 11, 2008

How to Order a Cookbook

Interested in purchasing a cookbook?
(It's written like that so spammers don't find it!)


or call 716-833-1726



All proceeds will go towards educating children in Nicaragua.
For every 2 books sold, 1 child will be able to attend elementary school for an entire year!