Jill's Place

A life in progress, spent mostly in the kitchen

Diigo bookmarks 12/02/2009

  • I have crystallized ginger. I’d need Lyle’s Golden Syrup, because I’m out of that. But YUM!

    tags: recipes, ginger, cookies, shortbread

    • Skibo 4
  • tags: perfume, tobuy

  • tags: recipes, macaroni, cheese, squash, side dish

    • Katie’s Mac and Cheater Cheese Casserole
    • Katie’s Mac and Cheater Cheese Casserole (from my friend Katie Straka)

      Cut 2 large or 3 small butternut squash in half and remove seeds. Place in the oven skin side up in a pan with about a 1/2 inch or so of water. Bake at 350 degrees F for about 40 minutes or until tender. Scoop out the meat.

      Sauce Ingredients:
      4 c. butternut squash, cooked and mashed
      1 c. milk
      2 c. shredded cheddar cheese (I use SHARP 2% cheese)
      1 tsp. salt
      1/2 tsp. dry mustard
      pepper to taste
      Garlic powder or jar garlic to taste

      Other Ingredients:
      12-16 oz. pasta (I used whole wheat penne and it was great. Katie says bowties, white or wheat, also work well) cook according to package directions and drain.
      2 Tbsp. Parmesan Cheese
      Bread Crumbs (I used whole wheat here again)

      Combine milk and mashed squash in a saucepan and simmer.

      Remove from heat and add cheese, salt, pepper, garlic, and dry mustard. Mix well.

      Combine the sauce with the pasta and spread into 9″ x 13″ pan (spray with Pam first).

      Top with breadcrumbs and 2 Tbsp. Parmesan Cheese.

      Bake at 375 degrees F for 30 minutes.

      You need sharp cheese to spread cheese flavor to the squash, which can be a little bland. You can also cut all the ingredients in half to make just a 8×8 pan.
      My children ate this. They had NO idea there was a vegetable lurking in it. The squash is cheese colored, see? And the cheese infuses it and the simmering makes it smooth and nice. WIN. It can be a little bland, which your kids might like, but I used a a slightly rounded spoon for the mustard and QUITE a bit of garlic.

    • Cut 2 large or 3 small butternut squash in half and remove seeds. Place in the oven skin side up in a pan with about a 1/2 inch or so of water. Bake at 350 degrees F for about 40 minutes or until tender. Scoop out the meat.

      Sauce Ingredients:
      4 c. butternut squash, cooked and mashed
      1 c. milk
      2 c. shredded cheddar cheese (I use SHARP 2% cheese)
      1 tsp. salt
      1/2 tsp. dry mustard
      pepper to taste
      Garlic powder or jar garlic to taste

      Other Ingredients:
      12-16 oz. pasta (I used whole wheat penne and it was great. Katie says bowties, white or wheat, also work well) cook according to package directions and drain.
      2 Tbsp. Parmesan Cheese
      Bread Crumbs (I used whole wheat here again)

      Combine milk and mashed squash in a saucepan and simmer.

      Remove from heat and add cheese, salt, pepper, garlic, and dry mustard. Mix well.

      Combine the sauce with the pasta and spread into 9″ x 13″ pan (spray with Pam first).

      Top with breadcrumbs and 2 Tbsp. Parmesan Cheese.

      Bake at 375 degrees F for 30 minutes.

      You need sharp cheese to spread cheese flavor to the squash, which can be a little bland. You can also cut all the ingredients in half to make just a 8×8 pan.
      My children ate this. They had NO idea there was a vegetable lurking in it. The squash is cheese colored, see? And the cheese infuses it and the simmering makes it smooth and nice. WIN. It can be a little bland, which your kids might like, but I used a a slightly rounded spoon for the mustard and QUITE a bit of garlic.

  • I would use turkey bacon, but still. Looks/sounds fab.

    tags: recipes, brussels sprouts, balsamic, brussels, side dish

    • balsamic braised brussels with pancetta

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