butternut squash casserole

Ingredients

• Servings: 15
• 1 butternut squash
• 1 cup white sugar
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons all-purpose flour
• 3 eggs
• 1/4 cup margarine, melted
• topping
• 1/2 (16 ounce) package vanilla wafers, crushed
• 1/2 cup margarine, melted
• 1 cup brown sugar

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 425 degrees f (220 degrees c).
• put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. cut in half, scoop out seeds and cube. bring a large pot of water to a boil. add squash and cook until tender, about 15 minutes. drain and mash.
• in a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
• bake in preheated oven for 45 minutes, or until set.
• in a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. crumble over top of cooked casserole and return to oven to brown.

chocolate balls ii

Ingredients

• Servings: 3
• 3 (1 ounce) squares unsweetened baking chocolate
• 1 cup almonds
• 1 (3 ounce) package cream cheese
• 1 cup confectioners' sugar
• 1 teaspoon instant coffee granules
• 1/4 cup
• 1/2 cup chocolate sprinkles (jimmies)

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in the microwave or in a bowl over simmering water, melt chocolate, stirring occasionally until smooth.
• process the almonds in a food processor. transfer to a medium bowl and stir in the cream cheese, confectioners' sugar, instant coffee and . blend in the melted chocolate. if dough is too soft to form balls, chill for 1 hour.
• roll dough into 1 inch balls. roll the balls in the chocolate sprinkles. store in a covered container in the refrigerator until serving time.

Lemon Pepper Dill Fish

Ingredients

• Servings: 4
• 1 pound haddock fillets
• 1/2 cup butter
• dried dill weed to taste
• lemon pepper to taste
• 3 tablespoons fresh lemon juice

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 20 mins


• place fish filets in a microwave-safe dish. cut butter into pieces and place all over fish. sprinkle with dill weed and lemon pepper. drizzle fresh lemon juice all over the fish.
• cover and cook on high for 3 to 5 minutes or until the fish turns white.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

salted caramel and toasted pecan truffles

Ingredients

• Servings: 2
• 1/2 cup chopped pecans
• 1/2 cup granulated sugar
• 6 tablespoons heavy cream
• 9 (1 ounce) squares semi-sweet baking chocolate, divided
• 1/8 teaspoon diamond crystal® kosher salt or coarse sea salt
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 8 mins Cook Time: 10 mins Ready Time: 4 hrs


• toast pecans in a dry skillet over medium heat until golden and fragrant, about 1 minute. set aside to cool.
• heat sugar over medium-high heat in a heavy pan or dutch oven, stirring constantly. when sugar begins to melt, stir and cook until sugar turns a rich golden color. if color is too light, caramel flavor will be too faint.
• remove caramelized sugar from heat; stir in cream. return to heat and reduce heat to low. cook and stir until caramel is well-dissolved into the cream. remove from heat and stir in salt, vanilla, and half of the chocolate. stir until chocolate has melted. stir in toasted pecan bits.
• transfer mixture to a bowl and cool slightly. cover and refrigerate until set, about an hour.
• form/roll into 24 small balls, about 3/4- to 1-inch, and arrange on a parchment-lined baking sheet. chill 1 hour.
• place the remaining chocolate in a microwave-safe bowl; microwave on high for about 15 seconds; stir; continue to microwave in 15-second intervals until chocolate is melted.
• using a fork, roll the balls in the melted chocolate and place back on the parchment-lined bake sheet. quickly sprinkle truffles with a few grains of diamond crystal® kosher salt or coarse sea salt. chill to set, about an hour.

Caramel Nougat Bar Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 3 eggs
• 1/3 cup vegetable oil
• 1 1/4 cups water
• 8 ounces caramel candy
• 1 (8 ounce) package cream cheese
• 1 (16 ounce) package milk chocolate frosting

Recipe

• preheat oven to 350 degrees f (175 degrees c) grease and flour a bundt pan.
• melt caramel candy in a small saucepan or a microwave oven.
• add 1/2 of the box of pudding to the cake mix, then prepare according to instructions on box. pour 1/2 of the batter into a bundt pan.
• drizzle melted caramels over batter, then pour the remaining cake batter over the caramel.
• bake at 350 degrees f (175 degrees c) for 30 to 35 minutes or until a toothpick inserted into the middle of cake comes out clean. cool completely, then frost.
• to make the frosting: beat milk chocolate frosting, cream cheese and remaining 1/2 of the pudding mix. frost cake. chill cake at least 1 hour and serve with a big glass of milk. yummy!

easiest homestyle macaroni and cheese

Ingredients

• Servings: 20
• cooking spray
• 1 teaspoon salt
• 1 teaspoon vegetable oil
• 2 (16 ounce) packages elbow macaroni
• 2 (15 ounce) jars alfredo sauce
• 1 (1 pound) package processed cheese (such as velveeta®), cubed
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 (16 ounce) package shredded sharp cheddar cheese, divided
• dry bread crumbs

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 10 1/2x13 1/2-inch baking dish with cooking spray.
• bring a large pot of water to a boil; stir 1 teaspoon salt and vegetable oil into boiling water. gradually stir macaroni into the boiling water and cook, stirring occasionally, until macaroni are tender but still slightly firm, about 10 minutes. drain well and pour macaroni into prepared baking dish.
• pour alfredo sauce into a 3-quart microwave-safe bowl and stir processed cheese into sauce; microwave on 60 percent power for 6 minutes. stir sauce mixture and microwave for 5 more minutes on 60 percent power. season with black pepper and paprika. stir 1 cup shredded sharp cheddar cheese into mixture until cheese has melted and sauce is thick and smooth.
• pour half the cheese sauce over macaroni and stir to coat; pour in remaining cheese mixture and stir again. spread remaining shredded sharp cheddar cheese over macaroni. top casserole with bread crumbs.
• bake in the preheated oven until the casserole is bubbling, 45 minutes to 1 hour. broil casserole under oven's broiler for 3 to 4 minutes if you like a browned top. let macaroni and cheese stand for 10 minutes before serving.

butterbeer

Ingredients

• Servings: 2
• 2 cups
• 1 teaspoon butter
• 1 tablespoon brown sugar
• 1/4 teaspoon cinnamon

Recipe

Preparation Time: 5 mins Cook Time: 1 min Ready Time: 6 mins


• place the in a 2-cup microwave-safe measuring cup, and microwave on high until the soda is hot but not boiling, 1 to 2 minutes. gently stir in the butter to melt, then stir in the brown sugar and cinnamon. don't stir too vigorously to avoid the soda fizzing up. pour the drink into mugs, and serve.