Posted on 12/03/2015 5:27:37 PM PST by Jamestown1630
I'm always looking for new and different things to do with vegetables in a low-carb way. I found a recipe and tinkered with it the other day, and the result was very good:
Summer Squash Casserole
1 lb Yellow Squash, or mixture of Yellow squash and Zucchini ( 2-3 med) in 1/4 inch slices (can use frozen)
1/2 onion, chopped
1 garlic clove, minced
1/2 cup mayonnaise
1 cup shredded cheese, plus extra for topping
1 egg
Beau Monde seasoning, Season-All, or seasoning mix of your choice
1/4 to 1/2 Cup chopped Pecans
Steam squash onion and garlic together until tender.
Mix together the Mayonnaise and egg until smooth, and add cheese.
Add squash and seasoning to taste, and stir together gently.
Pour into a greased quart-sized casserole dish.
Top with additional shredded cheese and then the chopped pecans.
Bake at 350 for 40 minutes or until bubbly, cheese is melty and pecans are toasted.
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I had time over the holiday to browse cooking channels on YouTube, and I found a channel with very well-done videos, great recipes, and some thoughtful twists on traditional dishes:
https://www.youtube.com/user/ladyrosie1983
I especially like what Lady Rosie does with Banana Pudding:
https://www.youtube.com/watch?v=QJgTkVsLMoo
-JT
I’m making these either tonight or tomorrow:
Surprise Pumpkin Cupcakes
Ingredients
5 Egglands Best Eggs (large)
1 can (15 oz.) solid-pack pumpkin
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
Filling
1 package (8 oz.) cream cheese, softened
1/3 cup sugar
Preparation
Preheat oven to 350 F.
In a large bowl, beat the pumpkin, sugar, oil and 4 eggs until well blended.
In small bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Gradually beat into pumpkin mixture until blended.
For filling, in another small bowl, beat cream cheese and sugar until smooth.
Add the remaining egg and beat on low just until combined.
Fill paper-lined muffin cups one-third full.
Drop filling by tablespoonfuls into center of each cupcake and then cover with remaining batter.
Bake at 350 for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
Refrigerate leftovers.
Bacon Wrapped Stuffed Mushrooms
Ingredients:
1/2 lb baby Portabella, stems removed and cleaned
1 8oz package neufchatel cheese
1/4 cup mozzarella cheese
1 package of bacon
Green Onion
a dash of oregano, garlic powder, and basil
toothpicks
The prep for this recipe is SO easy. You’ll begin by preheating the oven to 375 degrees. Then you’ll heat the neufchatel until it’s soft enough to stir, for me that takes about 20-30 seconds.
After that’s completed, you’ll mix in the spices, mozzarella cheese, and garlic. Once it’s thoroughly combined, you’ll want to place a heaping teaspoon of the cheese mixture into each mushroom cap.
Next you’ll want to wrap about a half of piece of bacon around each mushroom cap, depending on the size and secure the bacon with a toothpick down the center. Bake for 15 minutes or until the cheese looks slightly browned and the bacon looks delicious!
I don’t have a lot of experience with apples, but Red Delicious is one I would consider as an ‘eating’ apple.
If you have a whole lot of them and want to preserve them, apple sauce was the first thing that came to my mind; and if I had a bunch which would go bad before being eaten raw, I’d probably dehydrate them. Perhaps someone else has more experience, but here’s an interesting article/experiment with different apples:
-JT
Those bacon-wrapped mushrooms are calling my name ;-)
-JT
That sounds wonderful, and I’m saving it. (There was a Corn Casserole at a party I attended today, but I didn’t get around to trying it; so I’ll try yours.)
-JT
I attempted the Italian rainbow cookies last year and they were an epic fail. The baked base tasted great but were extremely difficult to handle, stack, peel parchment, etc.
Cupcakes w/ melting snowman faces.....mini choc/chip
eyes, orange sprinkle noses. Add p/b cups cut in half for hats.
Ate one, I'm done. That's the way it goes sometimes.
/johnny
We went to a luncheon today and had these great cookies that had white chocolate chips in them. I’ve encountered these before, but I’m not sure what they’re called; very sweet, chewy, buttery, and with white nuts (hazelnuts?) and white chocolate chunks.
-JT
Sorry to hear of your experience with the Italian Rainbow cookie. I just made a batch this morning. Yes, if you like almond, this is the treat for you.After each layer is finished baking, I place the pan on a wire rack, wait for it to cool (8-10 minutes), place another wire rack on top, flip it over and gently lift off the parchment paper (it is still warm on the bottom). After all three layers are cool, I do not lift the cookie layers by hand, but slide the first layer off the cooling wire rack onto a pan already lined with plastic wrap. After applying the first layer with apricot jam, just slide the next layer onto the first, apply raspberry jam, slide on the next almond layer. Wrap all layers with the wrap, place a similar size pan (with some weight) on top to compress the almond layers/jams for 8 hours or overnight...then apply the final layer of chocolate.
So I do not lift any of the layers by hand (They ARE fragile when warm, delicate when cool)...just slide off the wire cooling rack. If you spread/bake an almond layer unevenly, I just eyeball the layers and offset a thicker end with a thinner side.
These treats freeze extremely well. Freeze it whole, and just slice off a row, then cut into bar size.
Hope this is of some assistance to you...best of luck.
Thank you!
Bummer. Can’t you delay for a week? I took off the whole month of December. Come Jan 4th I’ll be right back at it.
Good to see you posting! (especially about food!)
P.S. I copied and pasted your recommendations onto my recipe, but have reconsidered and I’ll just try your recipe. Thanks again!
I think you might have had white chocolate chip macadamia nut cookies. I like them a lot but have never attempted them.
How about a model and photo?
Below is a link to the one we purchased; we first saw it at Target before Thanksgiving, and it was only $27 dollars. We weren’t sure - it was big, we live in a small place, and we wondered where we’d put it.
Then, we went through Thanksgiving, and realized that it might be very useful. Went back to Target on the Saturday, saw that it was now $32, and bought it anyway. When we looked at our receipt, it had rung-up at $27 :-)
So far, I’ve cooked a large casserole that I’ve cooked many times - came out perfect! - and tonight we cooked a spiral ham (practice for Xmas). I think the ham came out a little dry, but that may be because we have no experience with the spiral hams. We usually use a plain old shank ham. But our experience so far indicates that this was a good purchase.
As I’ve said, I wouldn’t cook a turkey in it (YMMV); but I’m going to try baking bread next (will let you know.) Again, this is the ‘bottom of the line’ type; you can search for better ones, but they are basically just ‘metal boxes that get hot’:
-JT
You are exactly correct. After I posted, my husband corrected me.
I’ve had them several times at catered events, and want to try making them. When I find a good recipe and experiment, I’ll post about it.
They have a texture like Snickerdoodles; but are usually made very big. They’re scrumptious!
-JT
Cookie lover bump!
It’ll be great if you find a good recipe—they’re delicious!
There are lots of recipes on the web; this one looks good, but I wouldn’t have thought the one I had included brown sugar:
http://allrecipes.com/recipe/10025/white-chocolate-macadamia-nut-cookies-iii/
-JT
PREP Fine strainer pineapple well; press out juice; then hand-squeeze;
makes it firmer/easier to work. Add conf to taste for more sweetness.
METHOD Mix well 8 oz ea cr/cheese, pineapple. Chill/Cover 30 min.
Roll chilled mixture into inch balls, then in 2 1/2 c flaked coconut.
Fridge/firm, 6-24 hours.
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