Garlic Bead Seasoning

Garlic Bread Seasoning

Recipe from Our Best Bites

1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley
Combine ingredients in a jar (preferably one with a sprinkle top) and shake until well combined.

Sprinkle on top of breadsticks or combine 1 1/2 Tbsp. seasoning with 1/2 c. of softened real butter and spread on a loaf of French bread.

Or use to season mashed potatoes!

German Chocolate Cake (Frosting)

German Chocolate Cake Frosting

1 c. sugar

1/4 c. butter

1 c. coconut

1 egg

1/4 c. evaporated milk

1 tsp. vanilla

1 c. chopped nuts

Bring sugar, coconut, evaporated milk butter and egg to a boil, stirring constantly.

Cook slowly for 3-4 minutes.

Add vanila and nuts.

Spread on warm German chocolate cake.

Butternut Squash Risotto

We grew butternut squash this year.  I have become quiet attached.  This particular recipe is fabulous!

We served this along pan fried chicken breasts and steamed veggies.

Butternut Squash Risotto

Recipe and Photo from Cheap Healthy Good

 

1 small butternut squash (about 1/2 pound whole)
dried sage

Salt and pepper to taste
4 c. chicken broth
1/2 medium onion, diced small

1 1/2 Tbsp. butter

1 c. Arborio rice
1/4 c. parmesan

Peel squash and dice into 1/4" cubes.

Combine squash, 1 tsp. sage, 1 cup stock, and a little salt in a saucepan.

Bring to a simmer and cook until squash is tender (but not too soft) about 5 to 10 minutes.

Remove squash with a slotted spoon (leave liquid in pot) and tent to keep warm.

 

Add remaining broth to the pot, and bring to a simmer.

In a large skillet, heat 1 Tbsp. of butter over medium until melted.

Add onion and cook until translucent, about 5 minutes.

Turn heat to low, add rice and cook for 3 minutes, stirring often, until rice has turned slightly translucent.

 

Turn the heat back up to medium, and add 1/2 c. of the simmering broth.

Simmer the rice, stirring occasionally, until stock is absorbed.

Add another 1/2-to-3/4 cup warm broth, and stir occasionally until new stock is absorbed.

Repeat the process until all the broth has been absorbed by the rice, and rice is tender (you may not need all of it).

This should take about 20-25 minutes.
 

When rice is mostly tender, add cooked squash, parmesan, and the remaining 1/2 Tbsp. of butter.

Cook 3 to 5 minutes, until dairy is melted and squash is heated through.

Salt, pepper and sage to taste.

Serve immediately.

BBQ Chicken Pizza

BBQ Chicken Pizza

Pizza Dough (my recipes are here and here)

1 chicken breast, marinated in BBQ sauce

2 c. mozzarella cheese

1/2 can tomato sauce

1/4c. BBQ sauce

1/2 red onion, sliced thin

cilantro

Grill marinated chicken breast and cut up into bite sized pieces.

Roll out pizza crust.

Combine tomato sauce and BBQ sauce and spread over pizza.

Top sauce with 1 c. of cheese.

Spread chicken and onion slices over pizza and top with remaining cheese.

Bake at 450 for 10-12 minutes.

Top with cilantro leaves.

Cinnamon Raisin Rice Pudding

My mom would make rice pudding all the time for us growing up,

only... we had it for dinner.

It wasn't until after I got married that my husband informed me that it was a dessert.

Cinnamon Raisin Rice Pudding

2 c. water

1/2 tsp. salt

1 c. rice

1 c. milk

1 egg

1/4 c. sugar

1 1/2 tsp. cinnamon

1/3 c. raisins

Put salt and water in a pan and bring to a boil.

Add rice.

Cover and simmer for 20 minutes.

Whisk egg and combine with milk.

Add to rice.

Continue to cook on low until sauce becomes thick, about 5 minutes.

Stir in sugar, cinnamon and raisins.

Chicken and Bacon Fried Rice

Chicken and Bacon Fried Rice

Recipe modified from Marta Webster

8-9 eggs, scrambled

1 1/2 c. rice

1 lb. bacon

2 small chicken breasts, cooked and cubed

2 carrots, chopped

1/2 onion, chopped

3/4 c. frozen peas

2 cloves garlic, minced

1 tsp. grated ginger root

soy sauce

salt and pepper

Start cooking rice and scramble eggs.

Meanwhile, cut bacon into thin strips and cook until crisp.

Remove bacon with slotted spoon and place on paper towels to drain.

Add garlic, ginger, carrots and onion to bacon grease (you may need to take some out) and fry for a few minutes.

Add cooked rice and cubed chicken to vegetables and fry until crisp.

Stir in peas and eggs.

Add soy sauce, salt and pepper to taste.

Pepper Crusted Acorn Squash

Pepper Crusted Acorn Squash

Recipe from Mary Engelbreit's 'Tis the Season Holiday Cookbook'

1 large acorn squash

1/4 stick butter, melted

kosher salt

1/2 tsp. freshly ground pepper (coarse ground)

Cut each squash lengthwise in half.

Scrape out the pulp, then cut crosswise into 1/2" slices.

Arrange slices in a single layer in a buttered baking dish.

Brush with half of the melted butter.

Sprinkle generously with salt and then with half of the pepper.

Bake at 400 for 15 minutes, then turn and brush with remaining melted butter.

Sprinkle again with salt and remaining pepper.

Bake for an additional 10-15 minutes, or until squash is tender.