Maple-Glazed Acorn Squash

What better way to start the Autumn season than with some delicious acorn squash?

Maple-Glazed Acorn Squash

Ingredients

• 1 medium acorn squash, halved
• 1-1/2 cups water
• 1/4 cup maple syrup
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Directions

• Scoop out and discard seeds from squash. Place cut side down in a 13-in. x 9-in. baking dish; add water. Bake, uncovered, at 350° for 45 minutes.
• Drain water from pan; turn squash cut side up. Combine the syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, for 10 minutes or until glaze is heated through. Yield: 2 servings.

Happy Autumn!

 I want to take this opportunity to wish all my wonderful followers a Happy Autumn and Blessed Mabon!

Apple-Bacon Muffins

This recipe was originally made for a loaf but I thought it would make amazing muffins!

Apple-Bacon Muffins

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup 2% milk
• 2 tablespoons butter, melted
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 1/3 cup crumbled cooked bacon
• 1/4 cup finely chopped apple

Directions

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in the cheese, bacon and apple.
• Spray muffin pans with cooking spray, fill 2/3 full. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 12 regular or 6 Texas-size muffins.

Southern Fried Apples

A good friend of mine shared this recipe with me just this morning. I can just imagine these poured over a big chunk of homemade pound cake, topped with a huge dollop of vanilla ice cream. I'm drooling just thinking about it!

Southern Fried Apples1/4 cup butter)
6 tart apples, cored, peeled and sliced
1 tsp. Lemon juice
1/4 cup brown sugar, packed
1/8 tsp. Salt
Garnish: apple pie spice

Melt butter in a skillet over medium heat. Add apples evenly in a single layer (mine aren't very singular!). Sprinkle with lemon juice, brown sugar and salt. Cover; cook over low heat for 15 minutes, until apples are tender and juicy. Sprinkle with spice and serve warm (with ice cream!!). Serves about 6. 

King Arthur Flour's Favorite Fudge Cake: King Arthur Flour

Sometimes it's just easier to share the link :)

King Arthur Flour's Favorite Fudge Cake: King Arthur Flour

Perfect Panko Chicken With Hummus and Zesty Honey Carrots

Instead of typing out a post for you today, I decided to share this yummy recipe via You Tube. A special thanks to Publix Supermarkets for sharing this link on Facebook today :)

http://youtu.be/OEn1a4uSSPc

No Bake Banana Split Dessert

When you need a quick dessert but you're not in the mood for your everyday banana pudding, try this little twist.  It's simple and yummy!

Banana Split Dessert - No Bake

2 cups graham cracker crumbs

2 sticks butter

2 cups sifted powdered sugar

2 eggs

1 tsp. Vanilla extract

4-5 bananas

1 can crushed pineapples

1 large Cool Whip

1/2 cup chopped walnuts

1. Combine graham cracker crumbs with 1 stick butter. Spread into ungreased pan and refrigerate.

2. Combine powdered sugar with 1 stick butter, eggs* and vanilla. Beat about 5 minutes until fluffy. Spred over first mixture.

3. Slice bananas over the cream mixture.

4. Spread crushed pineapple over bananas.

5. Spread Cool Whip over pineapple. Sprinkle chopped nuts on Cool Whip. Keep refrigerated.

Grilled Eggplant Pepper Sandwiches

Grilled Eggplant Pepper Sandwiches

Ingredients

• 1/2 cup pitted ripe olives
• 2 to 3 tablespoons balsamic vinegar
• 1 garlic clove, minced
• 1/8 teaspoon salt
• Dash pepper
• 1/4 cup olive oil
• 
  SANDWICHES:
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 large eggplant, cut lengthwise into 1/2-inch slices
• 2 large sweet red peppers, quartered
• 8 slices firm white bread (1/2 inch thick)
• 1/4 cup fresh basil leaves, thinly sliced

Directions

• Place the first five ingredients in a food processor; cover and process until pureed. While processing, gradually add oil in a steady stream; process until blended. Set aside.
• For sandwiches, in a small bowl, combine the oil, garlic, pepper and salt; brush over eggplant and red peppers. Prepare grill for indirect heat, using a drip pan. Arrange vegetables on a grilling grid; place on a grill rack over drip pan.
• Grill, covered, over indirect medium heat for 10-12 minutes or until tender. Remove and keep warm. Grill bread over medium heat grill for 1-2 minutes on each side or until toasted.
• Spread olive mixture over toast. Top four slices with vegetables and basil; top with remaining toast. Yield: 4 servings. 
  
  Editor's Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

It's 9/11

It's 9/11.

I remember that day well. I won't go into all the details but I will say that it  had a HUGE impact on my life. For weeks, I was terrified to go to work (and lost my job). I was terrified to send my girls to school. I was terrified to watch my husband pull out of the driveway every morning (I made him call me on a schedule throughout the day...if he missed a call, I went into a panic attack). I was almost hospitalized due to the stress. I watched the videos over and over and over and over and over and...well, you get the idea. I would sit up all night, watching those people fall from the windows of Tower 2 as it was played over and over on the news channels. Just writing about it gives me chills.

On the first anniversary of 9/11, I was watching the memorial on television with my mother and she made the most profound statement, one that has stuck with me since then..."Why do they continue to show these pictures? Don't they know the families who lost their loved ones in those attacks are devastated enough without having to watch it all over again?" Then she made me turn it off.

Since then, I've put a lot of thought into it and realized just how right she was. If I had lost a loved one in those attacks, the last thing I would want to do is relive it every year. Having a memorial for someone is one thing but reliving it is completely different. If your loved one was killed in a car accident, would you want to watch a video of that accident every year on the anniversary of the day it happened? Not me.

So, as for 9/11. I DO remember those who lost their lives on that dreadful day. I DO pray for those who's live were horribly alerted due to the cruelty of a group of people with no care or concern for others. I DO feel a heaviness on this day every year. However, I DO NOT watch the memorials. I DO NOT look at the still photos. I DO NOT read the 'where are they not' articles in the news. I DO NOT let myself get stressed or anxious knowing the date and what COULD happen.

Those are my feelings about this day.  

Pineapple-Cherry Dump Cake

When I was growing up, my mother always kept some sort of yumminess around the kitchen for us to 'snack on'. One of my favorites was her Pineapple-Cherry Dump Cake. When she passed away, I took all her handwritten recipes and typed them out (with the hopes of one day publishing a recipe book). Unfortunately, the Dump Cake recipe was never found.

Thanks to a wonderful friend, I now how this amazing recipe again! Once again, a friend has brought a little bit of my mother back to me.  Thank you, Linda <3

Pineapple-Cherry Dump Cake

1 (15 ¼ ounce) can crushed pineapple, undrained
1 (20 ounce) light cherry pie filling
1 (18.25 ounce) package white cake mix
1 cup water
1/4 cup canola oil
1/4 cup chopped pecans

Spread crushed pineapple evenly into a lightly greased 13 x 9 inch
Baking dish. Spread cherry pie filling over pineapple,

Stir together cake mix, 1 cup water and ¼ cup oil just until blended.
(Batter will be lumpy.) Pour over cherry filling. Sprinkle with
Pecans.

Bake at 350F degrees for 40-50 minutes or until cake is golden.

Cranberry Chicken Salad

This recipe reminds me of my Chicken-Craisin Salad. I haven't tried it yet but if it's served at The Foley House in Savannah, Georgia, it's got to be good!

Cranberry Chicken Salad 

Ingredients:

4 Cups cubed, cooked chicken beast
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecan
1 teaspoon seasoning salt
Ground black pepper to taste

Directions: 

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

Pineapple Upside-Down Cupcakes

Looking for an easy recipe for today's family cookout? Look no further! This recipe is sure to please even the smallest party-goers!

Pineapple Upside-Down Cupcakes

• 20 ounce can pineapple chunk, drained and 1/2 cup juice reserved
• 1/3 cup brown sugar, packed
• 1/3 cup butter, melted
• 1 cup all purpose flour
• 3/4 cup sugar
• 1/2 tsp baking powder
• 1/4 cup butter, softened
• 1 egg, beaten
• Garnish: maraschino cherries

Pat pineapple dry with paper towels. In a bowl, combine brown sugar and melted butter, divide evenly into 12 greased muffin cups. Arrange pineapple chunks over brown sugar mixture. In a bowl, combine flour, sugar and baking powder. Mix in softened butter and reserved pineapple juice; beat for 2 minutes. Beat in egg. Spoon batter over pineapple, filling each cup 3/4 full. Bake at 350 degrees for 30 minutes or until toothpick tests clean. Cool in pan for 5 minutes. Place a wire rack on top of muffin tin and invert cupcakes onto rack so pineapple is on top. Cool completely and top with a cherry. Makes one dozen. 

"Welcome Baby" Dinner

While cruising one of my favorite recipe websites, I found this great idea for new parents. Since my daughter is expecting her first baby and due this month, I thought it would be a great way to welcome Mommy, Daddy and Baby home!


With adorable recipes like 'Special Delivery Chicken' and 'Bringing Home Baby Carrots', it's sure to put an extra smile on the new parent's faces!

"Welcome Baby" Dinner

Banana Cigars

These banana burritos make a great after-school snack for the kids! Try serving them with a scoop of vanilla ice cream :)


BANANA CIGARS


8 egg roll wrappers

3 tbs Nutella, a chocolate hazelnut spread
2 tbs melted butter
3 bananas, sliced into 1/2" rounds

Confectioners Sugar, for dusting


With point of wrapper facing you, place 4 banana slices in center. Top with 1 tsp Nutella.


Brush edges with butter, roll up like a burrito. Brush with butter.


Cook in buttered skillet for about 8 minutes.


Dust with Confectioners Sugar and serve.


Makes 4 servings. (This recipe may be doubled)