Brown-Sugar-Glazed Winter Squash

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Brown sugar and butter blazed over winter squash – absolutely delicious.

Every year I look forward to the winter squash varieties with my favorite being the butternut because of its smooth texture. However this recipe will work just as well for almost any winter squash.

Brown-Sugar-Glazed Winter Squash
 
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Recipe type: Side Dish
Serves: 2
Ingredients
  • 1 medium butternut squash or buttercup squash (about 2½ pounds)
  • 2 ½ tablespoons butter (melted)
  • 3 tablespoons dark brown sugar
Instructions
  1. Lightly spray a cooking sheet with cooking spray. Place oven rack at upper middle position, place empty baking sheet in the oven, and preheat oven to 400F.
  2. Cut squash in half length wise and remove the seeds. Place squash on baking sheet and bake for 40 to 50 minutes or until flesh is tender. ( a fork inserted in the skin should go easily in)
  3. In a small sauce pan melt the butter and mix in the brown sugar.
  4. Flip squash to cut side up and using a pastry brush generously coat with the brown sugar butter mixture.
  5. Switch the oven to broil, and broil until squash starts to brown and a glaze is formed.

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Adapted from Cooks Country Recipe Book

Bite Size Apple Fritters Recipe

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apple-fritters

Turn your extra apples into a bite size delicious treat. This Bite Size Apple Fritters Recipe is simple, and quick to prepare, and are, “I bet you can’t eat just one” delicious.

I made my wife hide these because I was on my way to devouring them all.

“An apple a day keeps the doctor away” well it appears this old saying comes pretty close to reality; Check out this article on all the health benefits of apples – 34 Science-Backed Health Benefits of Apples

 

Give this one a try, it’s well worth the time. Enjoy

Bite Size Apple Fritters Recipe
 
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Author:
Recipe type: Entree
Ingredients
  • 1½ cup cake flour
  • ¼ cup granulated sugar
  • ⅔ cup milk
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 egg
  • 2 tablespoons butter (melted)
  • 1 teaspoon vanilla
  • 1 large apple (peeled and diced)
  • Convection sugar (optional)
  • Oil for deep frying
Instructions
  1. Preheat deep fryer to 360F. (If you don’t have a deep fryer use a Dutch oven or heavy duty pot)
  2. In a large bowl whisk together the flour, granulated sugar, baking powder, salt, and cinnamon.
  3. In another bowl whisk the egg and then mix in the milk, butter, and vanilla; and then fold in the apples.
  4. apple-fritter-flour-mix
  5. apple-fritter-liquid-mix
  6. apple-fritter-batter-mix
  7. Spoon the batter into the oil about 1 tablespoon at a time (cook in batches to keep them from sticking together, and lowering the oil temperature too much); deep fry to a deep golden brown.
  8. deep-frying-qapple-fritters
  9. Place fritters on a platter covered with paper toweling to absorb any excess oil. Sprinkle with the powder sugar – cool and serve.
  10. apple-fritters-picture2

Adapted from Laura in the Kitchen

Chocolate Zucchini Bread Recipe

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This Chocolate Zucchini Bread Recipe is a chocolate lovers dream. Cocoa and chocolate chips go into this recipe to create a rich chocolate flavor, and the zucchini turns into a nice and moist delicious treat.

If you looking for a great end of the summer recipe give this Chocolate Zucchini Bread Recipe a try; its delicious.

Chocolate Zucchini Bread Recipe
 
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Ingredients
  • ½ cup butter (melted plus extra for coating baking dish)
  • ½ cup cocoa powder (plus extra for dusting baking dish)
  • 1¼ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 1 cup sugar
  • 1 egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini
  • ⅔ cups chocolate chips
Instructions
  1. Preheat oven to 350F.
  2. Lightly coat a loaf pan with butter and dust it with cocoa power. (I used a butter flavored cooking spray for this)
  3. In a large bowl mix together the flour, cocoa powder, baking soda, cinnamon, and salt.
  4. In another large bowl whisk the eggs, and mix in the sugar until smooth. Add the melted butter and vanilla extract and mix until smooth. Mix in the zucchini and then gradually add in the flour mixture – mixing until just moist and then fold in the chocolate chips. Pour batter into loaf pan and bake for 50 minutes or until a knife inserted comes out with just a few crumbs left on it.
  5. Let the bread cool slightly and then transfer to a cooling rack.

Adapted from blogchef.net – check out the cool Facebook video to see this recipe come together.

Blackberry Muffins Recipe

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blackberry muffin picture recipe

blackberry muffin picture2

Fresh from the blackberry patch and into the oven – these Blackberry Muffins are moist, and delicious.

This is a simple recipe that requires very little prep, and cooking time. Serve them warm topped with butter and they turn into a special breakfast treat!

Blackberry Muffins Recipe
 
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Serves: Makes 10
Ingredients
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup sugar
  • 4 tablespoons unsalted butter (½ stick melted and cooled)
  • 1 large egg
  • ¾ cup plus 2 teaspoons milk
  • 1 ½ cups fresh blackberries
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl whisk together the flour, baking powder, salt, and sugar.
  3. In another bowl beat the egg, and then mix in the milk, and butter.
  4. Slowly mix the milk mixture into the dry ingredients until just moist, and then gently fold in the blackberries.
  5. Spray a 12 cup muffin tin with cooking spray and divide the muffin batter between 10 of the cups – fill the other 2 cups half way with water.
  6. Bake for 20 – 25 minutes until muffins are nicely browned and a tooth pick inserted comes out clean.
  7. Remove muffins from tin; let cool slightly and serve warm.

Adapted from Rasa Malaysia

Fresh Blackberry Cream Cheese Pie Recipe

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blackberry pie recipe picture

blackberry pie picture 2

Fresh blackberries, cream cheese, and a hint of lemon make this no bake blackberry pie a delicious treat.

Blackberries are very abundant her in Upper Michigan this year and I like to use as many of them fresh as possible. It has been years since I have eaten a no bake blackberry pie. I was getting ready to bake a regular blackberry pie, but it was so hot outside I was reluctant to fire up the oven for a long period of time – so I decided to do a little surfing and came across this  Blackberry Cream Cheese Pie recipe. This is not exactly a no bake, but close, the pie crust is prebaked. You can substitute a graham cracker crust if you want to turn this into a 100 percent no bake recipe.

If you have blackberries available give this Fresh Blackberry Cream Cheese Pie recipe a try; it’s delicious!!

Fresh Blackberry Cream Cheese Pie Recipe
 
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Recipe type: Dessert
Serves: 1 pie
Ingredients
  • 1 regular pie crust or graham cracker crust (store bought or your favorite recipe)
  • 5 cups fresh blackberries (divided)
  • ½ cups Water
  • 3 tablespoons Cornstarch
  • ⅔ cup granulated sugar
  • 1 tablespoon lemon juice
  • 6 ounces cream cheese (softened)
  • 1 tablespoon milk
  • 1 teaspoon grated lemon zest
  • Whipped cream and additional Berries for garnish
Instructions
  1. Bake pie crust according to package directions for single crust; set aside to cool.
  2. Place 3 cup of berries and water into a medium saucepan and cook over medium high heat until mixture comes to a boil – continue cooking until berries start to soften, stirring occasionally; set aside to cool.
  3. While berry mixture is cooling using an electric mix in a medium size bowl mix together the cream cheese, milk and lemon zest until smooth; set aside.
  4. Press the cooled berries through a sieve over a bowl to remove the seeds and return the berry juice to the sauce pan and mix in the cornstarch, sugar and lemon juice until cornstarch is dissolved. Bring mixture to a boil over medium heat and boil for 2 minutes stirring constantly to thicken; off heat and set aside to cool.
  5. Spread cream cheese mixture evenly over the bottom of the pie crust followed by 2 cups of berries. Spoon the cooled berry sauce evenly over the top of the berries; refrigerate for at least 1 hour.
  6. Serve garnished with fresh berries and whipped cream.

Adapted from Tasty Kitchen

Sauteed Chanterelle Mushrooms and Zucchini Recipe

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Sauteed Chanterelle Mushrooms and Zucchini Recipe

Wild Chanterelle mushrooms and zucchini fresh out of the garden adds up to a delicious summertime treat. This is a simple side dish recipe that doesn’t require much prep or cooking time. If you’re not a mushroom forager purchase them from the store and substitute Portabella mushrooms for the Chanterelle’s.

Sauteed Chanterelle Mushrooms and Zucchini Recipe
 
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Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 8 ounces Chanterelle mushrooms (large ones sliced or quartered)
  • 1 medium onion (coarsely chopped)
  • 1 garlic clove (crushed and minced)
  • 1 zucchini (cut into ½ inch chunks)
  • salt and pepper
Instructions
  1. In a large skillet over medium high heat melt the butter, and then add the oil. Place all the ingredients in the skillet except for the salt and pepper. Cook until the mushrooms have given up there moisture and the mixture starts to brown; salt and pepper to taste.
  2. Serve Hot

Sauteed Chanterelle Mushrooms and Zucchini Recipe 2

Sauteed Summer Squash Recipe

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sauteed summer squash recipe picture 2

sauteed summer squash recipe picture 3

This Sauteed Summer Squash Recipe is quick and simple to put together and a great way to use up that extra zucchini. The squash is sliced thin so it cooks quickly. This is a delicious side dish that would go great with almost any grilled meat or fish.

If you have summer squash on hand give this one a try; its really good.

Sauteed Summer Squash Recipe
 
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Author:
Recipe type: side dish
Ingredients
  • 1 clove garlic (crushed and minced)
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 yellow summer squash
  • 2 zucchini (you can use two of the same if that is all you have available)
  • 7 teaspoons olive oil
  • 1 tablespoon parsley
  • salt and pepper
Instructions
  1. In a large bowl mix together the garlic and lemon juice; set aside and let rest for at least 10 minutes.
  2. Trim the ends off the squash and using a vegetable peeler shave the squash off length wise into ribbons. Take 3 slices off, turn the squash 90 degrees, and repeat the process. Continue shaving ribbons down to the seeds – discard the seed core.
  3. Add 2 tablespoons olive oil, ¼ teaspoons salt, ⅛ teaspoon pepper, and lemon zest to the lemon juice mixture and mix until well combined.
  4. In a 12 inch skillet over medium high heat using 1 teaspoon of olive oil cook the squash ribbons, turning occasionally with tongs, until softened and translucent.
  5. Place the squash in the bowl with the lemon mixture, add the parsley, and toss to coat. Salt and pepper to taste and serve.

Adapted from Cooks Illustrated

Fresh Chanterelle Mushrooms with Shallots Recipe

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chanterelle mushrooms in a wicker basket picture

chanterelle mushrooms recipe

Foraging for mushrooms is one of my favorite hobbies this time of year. With the right amount of moisture they are very plentiful. I was out doing a training session with a new English setter puppy we purchased for bird hunting when I came across a large batch of Chanterelle mushrooms. That ended my training session in a hurry; I took the dog back to the house, grabbed a knife, and went for the mushrooms. Chanterelle mushrooms are one of my favorites.

This is a simple and quick sauteed mushroom recipe that is delicious over grilled steak. If you have fresh Chanterelle mushrooms available, wild or domestic, give this one a try they are really good!

Fresh Chanterelle Mushrooms with Shallots Recipe
 
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Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 8 ounces fresh Chanterelle mushrooms (halved or quartered if large)
  • 1 small shallot (minced)
  • 1 garlic clove (minced)
  • salt and pepper
Instructions
  1. Melt butter with the oil over medium-high heat. Add mushrooms and cook until starting to brown (about 6 minuted). Add the shallot and garlic to the skillet and continue cooking for another 2 minutes; salt and pepper to taste and serve.

Adapted from Epicurious

Ham Steak with Red-Eye Gravy

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ham steak with red-eye gravy recipe

My son has cooked this dish a number of times when he has been home for the Holidays and has the recipe posted on his Blog (blogchef.net). It is really good so I decided to put it on the supper menu for last night’s supper. This is a simple recipe that requires very little prep, and cooking time. The end result is a delicious ham steak dinner.

If you don’t want to deal with a whole ham this would also be a great recipe for the Holidays.

The next time you are looking for a quick and easy recipe give this one a try.

Ham Steak with Red-Eye Gravy
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 bone-in ham steak (1 ¼ pounds)
  • ground black pepper
  • 2 slices bacon
  • 2 tablespoons finely chopped onion
  • 1 teaspoon all-purpose flour
  • 1 ½ cups chicken broth
  • 1 tablespoon maple syrup
  • 3 tablespoons unsalted butter (cut into 3 pieces and chilled)
  • 2 teaspoon instant espresso powder
Instructions
  1. Cook bacon in a large skillet over medium high heat until crisp; reserve bacon for another use or just eat it.
  2. Cook the ham steaks in the bacon grease until nicely browned on both sides; place ham on a dish and cover with aluminum foil to keep warm.
  3. Add the onion to the skillet and cook until onion starts to brown. Whisk in the flour and continue cooking for about 15 seconds, and then mix in the chicken broth and maple syrup, stirring to remove any drippings from the bottom of the pan. Bring heat to simmer and cook until mixture is reduced to about ¾ of a cup and starts to thicken. Remove from heat and stir in the butter and espresso powder; salt and pepper to taste.
  4. Cut steak into 4 pieces and serve with gravy spooned over the top.

ham steak with red-eye gravy picture 2

Brown Sugar Glazed Butternut Squash Recipe

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glazed butternut squash recipe

Squash is supposed to be really good for you – and I guess it is, until you add all the good stuff to it like brown sugar and butter; but it’s so good!!
If you want a great recipe for a Thanksgiving Day side dish here it is.

Brown Sugar Glazed Butternut Squash Recipe
 
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Author:
Recipe type: Side Dish
Ingredients
  • 1 butternut squash (2 to 2½ pounds)
  • ¼ cup brown sugar (packed)
  • 3 tablespoons unsalted butter (melted)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon cider vinegar (optional)
Instructions
  1. Preheat oven to 425F.
  2. Peel and remove seeds from squash and cut into 1 inch pieces.
  3. Place the squash pieces in a large bowl. Add the sugar, salt, pepper, and brown sugar. Pour in the melted butter and toss to coat.
  4. Line a rimmed baking sheet with aluminum foil, lightly spray with cooking spray, and arrange the squash pieces in a single layer on the foil.
  5. Bake for 45 minutes. Mixing the pieces about every 15 minutes until squash is glazed and tender. (While mixing them try to flip as many as you can so they brown on both sides)
  6. If using the vinegar, drizzle the vinegar over the pieces, and serve hot. Enjoy

Adapted from cookscountry.com