Roasted Butternut Squash With Garlic and Apple Cider

This is something that I like to make around this time of year. Butternut squash is a real treat that you can make in a variety of different ways. In fact this little recipe adds a touch of yum that few of you might not even think about. It makes a great side dish or a main course for lunch due to the thick tasty nature of the soup.

Instructions: Ingredients | Directions

This recipe is going to take you twenty minutes to prepare, cook time is a little bit longer at an hour and twenty minutes, but you’ll be already to dish up this satisfying meal in less than two hours.

Ingredients

  • Medium butternut squash, halved lengthwise and seeded
  • A large carrot, chunked
  • 1 sweet potato, cut into large chunks
  • 1 head garlic
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon dried rosemary
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cayenne pepper
  • 2 Granny Smith apples – peeled, cored, and sliced
  • 4 cups vegetable broth
  • 1 cup apple cider

Directions

  1. Heat the oven to 400 degrees Fahrenheit or 200 degrees Celcius. Prepare a baking tray with baking paper And lay the halved squash, carrots, sweet potato and head of garlic on the tray.
  2. Sprinkle your olive oil over the vegetables and add the seasoning (rosemary, salt, and black pepper).
  3. Bake for twenty minutes then rotate the carrot and sweet potato chunks. It is ready to take out once everything is tender, usually another twenty minutes.
  4. Once the tray has cooled and you can handle the squash spoon out the flesh and place it in a bowl. Cut your carrots and sweet potatoes into small pieces. And press the roasted garlic out, it should be easy-peasy now that it has been roasted.
  5. Place a large pot on the stove and heat a tablespoon of olive oil. Now add in your add celery and onion. Season the celery mixture with nutmeg and cayenne pepper. You should sauté until both the celery and onion are tender. Now add the apple and cook it until it is hot.
  6. Add your vegetable broth and apple cider to the celery, onion, and apple and let it boil. Once it has boiled reduce heat to medium or low, and cook at a simmer for half an hour.
  7. Mix in your squash, carrot, sweet potato, and garlic to the broth.
  8. Blend the soup with an immersion blender until you have a smooth consistency and you do not see any individual pieces.

Grandma’s Easy Meatloaf

You’ll love this easy meatloaf and wonder why it has been absent from your kitchen all of these years. This makes a great addition to your weekly menu and a fun meal to prepare with children.

Instructions: Ingredients | Directions

This recipe is going to take you about ten minutes to prepare, cook time is one hour, and you’ll be already to eat in an hour and ten minutes.

Ingredients

  • 1 1/2 pounds ground beef
  • 1 egg
  • 1 onion, chopped
  • 1 cup milk
  • 1 cup dried bread crumbs
  • salt and pepper to taste
  • 2 tablespoons brown sugar
  • 2 tablespoons prepared mustard
  • 1/3 cup ketchup

Directions

  1. Heat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
  2. Take out a large mixing bowl and combine the beef, egg, onion, milk and bread, though I will also use cracker crumbs if I don’t have the bread on hand. Season with salt and pepper to suite your family’s taste and place in a greased loaf pan.
  3. Now in a new bowl, combine the brown sugar, mustard and ketchup. Mix it until it is an even consistency then pour it over over the meatloaf, careful not to spill it on the edge of the pan since it will burn.
  4. Bake for one hour.

Grandma’s Old Fashioned Potato Salad

This is a secret family recipe. And once you try it you will want to make a staple of your family’s menu.

Instructions: Ingredients | Directions

This recipe is going to take you about 45 m to prepare, cook time is 15 m, and you’ll be already in around 1 h.

Ingredients

  • 5 potatoes
  • 3 eggs
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup sweet pickle relish
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon celery salt
  • 1 tablespoon prepared mustard
  • ground black pepper to taste
  • 1/4 cup mayonnaise

Directions

  1. Boil the potatoes until they are soft, yet still firm, I call it al dente but I am not sure that goes for potatoes. Drain them and set them to cool. When they are cool peel the skin off and cube them up.
  2. Boil the eggs for about a quarter hour then take them off and leave them in the water. When they are cool drain them and peel the skin off and cube them up.
  3. Mix your ingredients together in a large bowl; combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Put the salad in the refrigerator and allow it to chill before serving it.

Tasty Chocolate Banana Cream Pie Oh My!

People that know me know that I love cream pie. It is just a thing that has always been part of my family’s dessert menu and I have expanded it with my family. Of course there are more variations than you can possibly imagine on the old cream pie recipe and this is one that adds a extra level of yummy to it. Namely the chocolate. Chocolate and banana goes well together if you didn’t know. 😉 And this cream pie recipe blends them perfectly.

Instructions: Ingredients | Directions

This recipe is going to take you about fifteen minutes to prepare, cook time is an hour, and you’ll be already in around an hour and fifteen minutes.

Ingredients

  • 1 (9 inch) deep dish pie crust, baked and cooled
  • 2 (1 ounce) squares semisweet chocolate
  • 1 tablespoon milk
  • 1 tablespoon butter
  • 2 bananas, sliced
  • 1 1/2 cups cold milk
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 1/2 cups shredded coconut
  • 1 1/2 cups frozen whipped topping, thawed
  • 2 tablespoons flaked coconut, toasted

Directions

  1. Microwave (in a microwave safe bowl of course) your: chocolate, a tablespoon milk, and butter or margarine. Cook it for about a minute and a half, making sure that you stir it every thirty seconds to ensure that it melts and mixes together. Once it is melted layer the pie crust with the melted chocolate mixture.
  2. Layer the melted chocolate with the sliced bananas.
  3. Mix the pudding and milk together for two minutes and it has a smooth thick consistency. Stir in the shredded coconut and mix it together. Once it is mixed spoon the pudding over banana slices.
  4. Cover the pie with the whipped topping and sprinkle with toasted coconut. Place it in the refrigerator for four hours or until it is set. Note, that you should keep it in the refrigerator until you are ready to eat it.

Old Fashioned Melt In Your Moth Pancakes

I love the soft texture of this amazing recipe from my grandmother. These oh so tasty pancakes will melt in your mouth and fill you with memories of your childhood. At least that is what they do for me. Plus they are easy to make.

Instructions: Ingredients | Directions

This recipe is going to take you about 5 m to prepare, cook time is 15 m, and you’ll be already in around 20 m.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted

Directions

  1. In a mixing bowl sift the flour, baking powder, salt and sugar together. Then make an indentation in the middle of the dry ingredients to act as your well. Pour the milk, egg and melted butter in the well and mix it together until it is a smooth batter.
  2. Heat a frying pan and lightly oil it. Pour or scoop (I use a metal ladle) the batter into the frying pan, my ladle is a quarter cup which makes a nice pancake. Brown on both sides and to get the classic golden brown color. Make sure that they are served hot, this is where you skill is required.