Butternut Squash Lasagna

If you don't like butternut squash or basil...you won't like this. However, if you like both of those things then you will LOVE this. D-elightful.

1 tbsp olive oil


1 butternut squash, peeled, seeded and diced

Salt and pepper to taste

4 tbsp unsalted butter

1/2 cup all purpose flour

3 1/2 cups milk

1/8 tsp. ground nutmeg

1/8 tsp ground cinnamon

3/4 cup lightly packed fresh basil leaves

2 1/2 cups shredded mozzarella cheese, divided

1 box 8 oz oven ready lasagna noodles

1/3 cup grated parmesan cheese



In large skillet heat olive oil over medium-high heat. Add squash and toss to coat. Add 1/2 cup water. Reduce heat and simmer, covered, for 20 min or until tender. Cool slightly. Puree squash in food processor. Season with salt and pepper.

In medium saucepan melt butter over medium heat. Add flour, whisking for 1 min. increase heat to high and gradually whisk in milk. Bring to boil. Reduce heat and simmer for 5 min. or until slightly thickened. Whisk in nutmeg and cinnamon. Let cool slightly.

Pour hald of the white sauce into blender, add basil and blend until smooth. Return basil sauce to saucepan and combine with rest of white sauce. Season with salt/pepper.

Heat oven to 350. Reserve 1/2 cup mozzarella cheese. Lightly spray 12/9/2 baking dish with nonstick cooking spray.


Spread 2/3 cup of basil sauce in bottom of baking dish. Place three lasagna noodles crosswise over the sauce. Spread 1/3 of the squash puree over the noodles, followed by 1/2 cup mozzarella cheese. Repeat layering using basil sauce, noodles, squash puree and mozzarella.


Cover with foil and bake for 40 min. removefoil and sprinkle with reserved 1/2 cup mozzarella and parmesan cheese. Return to oven and continue baking 15 min.

Let stand 15 min before cutting.

cheesecake bars

CHEESECAKE BARS

1 1/2 cups graham cracker crumbs

1/2 butter or margarine, melted

16 oz. cream cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

[a] preheat oven to 350 degrees F. mix crumbs and butter, press firmly onto bottom of 8 or 9 inch baking pan. beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. add eggs; mix just until blended. pour over crust.

[b] bake 40 minutes or until center is almost set. cool.

[c] refrigerate for 3 hours or overnight. cut into 16 bars. store leftover bars in refrigerator.

{this recipe is thanks to the philadelphia cream cheese recipe book!}

Banana Pudding

Magnolia Bakery has a "famous" banana pudding. The recipe is extremely easy and I think it is SO good. I made it this past weekend for dessert because we were having our missionaries over for dinner. It was a hit. 

Banana Pudding

Yield: a lot

INGREDIENTS

2/3 cup instant vanilla pudding mix (about 2 boxes)

1 can sweetened condensed milk (14 oz.)

3 cups heavy cream

1 teaspoon vanilla

1 box Nilla waffers

4-5 bananas

DIRECTIONS

In a large mixing bowl add instant vanilla pudding mix. Whisk in 1 1/2 cups cold water and sweetened condensed milk. Once it's whisked together, let it sit 15 minutes. Whisk every couple of minutes as it thickens. 

In a separate mixing bowl, whip heavy cream until soft peaks form. Add vanilla extract. 

Fold whipped cream into pudding mixture until fully incorporated. (avoid overmixing to maintain the "fluff" in the whipped cream)

In a large bowl or 9x13 glass baking dish, layer with 1/3 box Nilla waffers, 1 sliced banana, and 1/3 pudding mix. Continue to layer and finish with pudding on top. Crush the remaining Nilla wafers and sprinkle over the top of the pudding. Refrigerate until served. 

*Pudding is best after resting in the refrigerator for a few hours or overnight. 

Easy Chicken Pot Pie

(not super pretty, but pretty good!)

1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
2 onions, chopped
4 carrots, diced
3 tablespoons all-purpose flour
1/2 chicken broth
2 cups 1 percent milk
1 10-ounce package frozen peas
1 tablespoon fresh thyme
Kosher salt and pepper
1 9-inch store-bought piecrust, thawed if frozen

I added corn as well

Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute
Add the chicken broth and cook about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a shallow 1 1/2- to 2-quart baking dish.
Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

Recipe from Cooking Light

Hoisin Chicken with Mango Salsa

Super easy and good! 


Ingredients: 
2 Boneless skinless chicken breasts 
Hoisin Sauce
2 tablespoons olive oil
Salt and Pepper
Mango Salsa (recipe below)

Heat 2 tablespoons olive oil in a skillet, season chicken with salt and pepper. Drizzle chicken with Hoisin Sauce and let cook in it for a little while. Before serving add a little more Hoisin Sauce on the chicken and top with Mango Salsa. Serve on a bed of greens or rice. 


Mango Salsa

• 1 whole Mango, Diced
• ½ Medium Red Onion, Finely Diced
• 1 Hass Avocado 
• 1 whole Jalapeno, Seeded And Diced (I substituted the jalapeno for a green pepper because Scott doesn't like super spicy things)
• Fresh Cilantro, Chopped

Fresh Rosemary & Lemon Cupcakes

I made these Lemon and Rosemary cupcakes for book club a few months back. They are really moist and the rosemary is faint but still gives it a little bit of flavor. I put more zest in the glaze than it calls for which made it extra tangy but I like it that way. 

Fresh Rosemary & Lemon Cupcakes


Ingredients

* 1/2 cup butter, softened
* 2 eggs
* 1-3/4 cups cake flour
* 2 tsp. finely chopped fresh rosemary
* 1-1/2 tsp. baking powder
* 1/2 tsp. salt
* 1 cup granulated sugar
* 1-1/2 tsp. lemon extract
* 1/2 tsp. vanilla
* 2/3 cup milk
* 2 tsp. finely shredded lemon peel
* 3 Tbsp. lemon juice
* 1 recipe Lemon Glaze (see recipe)

Directions

1. Let butter and eggs stand at room temperature for 30 minutes. Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside. In medium bowl combine cake flour, rosemary, baking powder and salt; set aside.

2. Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium-high for 30 seconds. Add granulated sugar, lemon extract, and vanilla. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl.

3. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture; beat on low after each just until combined. Stir in the lemon peel and lemon juice.

4. Spoon batter in prepared cups to three-fourths full. Bake 22 to 25 minutes, until a wooden pick inserted in centers comes out clean. (Bake 36 mini cakes 15 to 18 minutes; 6 jumbo cakes 25 to 30 minutes.) Cool in muffin cups on rack 5 minutes. Remove from pan; cool completely.

5. Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2-1/2-inch) cupcakes.

6.Lemon Glaze: In small bowl combine 1 cup powdered sugar and enough lemon juice (5 to 5-1/2 teaspoons) for spreading consistency. Stir in 1/2 teaspoon lemon zest.