Baked Acorn Squash with Apple Stuffing

This is another recipe from my dad (he now does all of the cooking and is having fun all the comments are from him)

Baked Acorn Squash with Apple Stuffing

1 med. acorn squash

2 small apples, unpeeled, diced

2 tbsp diced celery

1 tsp minced onion

2 tsp butrter, melted

2 tbsp water

Dash of salt

Now the fun part. I added craisens, pineapple and almonds. I thought some orange zest would be good in the mix as well but I forgot to add it so who knows.

Raisens would be good and so would dried cherries and pecans.

I added cinnamon to the mix as well. However, I put it on the squash before baking.

Preheat oven to 400 degrees.

Cut squash in half. Remove seeds. Place cut side down on baking sheet sprayed with PAM.

Combine apples, celery, craisens, almonds, etc. and onion. Add butter and water. Put in small baking dish.

Cover and Bake squash and apple stuffing for 45 minutes or until tender. Remove from oven

Salt squash and fill with the mixture.

We've decided that most squash has no flavor so the more butter and spices you use the better. We had to add some butter (We're trying to lose weight so

we used "I can't believe it's not butter", the light version). Having said that, I cheated and put a dab of butter with it.

Serves 2.

Fruity Salad

This is my dad's recipe and I've tried it. It's delicious. So here goes:

OK! This is a keeper. I made it up today.

Tomatoes -- wedged (preferrably home grown. Or find a farmer.)

red onion -- sliced in half moon shapes

1 pear -- chopped in 1/4 to 3/8 size

1 peach -- chopped the same as the pear

1/4 bell pepper -- diced

1/2 lemon -- squeezed

Italian dressing

Yummy

by kollen rae

Homemade Pizza Dough

Pizza Dough

2 teaspoons yeast

3/4 cup warm water (105 to 110 degrees)

2 cups flour

1 Tbs extra-virgin olive oil

1 tsp salt

Stir the yeast in the warm water to blend. Set aside for about 15 minutes.

Mound the flour on a work surface. I would use a big bowl. Form a well in the center of the flour and add the oil and salt to the well. Add the yeast mixture to the well. Working from the center outward stir the sides of the well into the yeast mixture until all of the flour is incorporated. Continue to mix the dough until a dough forms.

Knead the dough until it is smoooooooth and elaaasssstic and no longer sticky adding small pinches of flour if the dough is too sticky--about 8 minutes. (I guarantee you can't go 8 minutes). Divide the dough in two and shape each into a ball.

Lightly oil 2 large bowls and place the dough in the bowls. Cover the bowls with towels and let rise at room temperature until doubled--about 1 1/2 hours.

Lightly flour your work surface and work your balls!!!!

Just use your hands. A pin just makes it messy and as long as you lightly flour the dough you can make it really thin. OR thick if you like. Although tonight I used a pin and it worked just fine.

by Kollen Rae

Apricot Chicken [Crockpot]

1/2 packet dry onion soup mix
1 small jar apricot or pineapple-apricot jam
1 cup French dressing (or Russian)
4-6 chicken breasts

Optional: You can add some water if you want it a bit juicier.

Combine and cook in crockpot on medium for 4-6 hours.
Remove chicken and shred with a fork.
Replace chicken and heat for another 20-30 minutes.
Serve over rice.

Banana Cream Layered Dessert

This is such a yummy and quick dessert to make. I got this recipe from Kristen Marchant several years ago. I usually make it in a 9x13 cake pan but you make individual ones like in the photo.

• 1 pkg cream cheese
• 1 T. vanilla
• 1 can sweet & condensed milk
• 12 oz. whipped cream (kool whip is great)
• 3 c. milk
• 1 lg pkg vanilla pudding
• 1 box vanilla wafer cookies
• 5-6 banana

Mix softened cream cheese, vanilla, sweet & condensed milk, 1/2 of the whipped cream, 3 c. milk and vanilla pudding in a large mixing bowl. Slice bananas. In a 9x13 cake pan, put one layer of sliced bananas, repeat this step then add the remaining whipped cream and crumble the remaining cookies on top.

Oreo Truffles

1 - 18 oz pkg Oreos, crushed in blender or food processor
1- 8 oz pkg softened cream cheese
Combine Oreos and cream cheese and make into little balls no bigger than the tip of your middle finger. Line a cookie sheet or plastic container with plastic wrap and put wrap in between each layer of cookie balls. This makes 50-65 balls depending on the size.
Put in the freezer.
Melt white chocolate, milk chocolate, or dark chocolate (your choice) in a double boiler.
Dip the balls and then let the chocolate set up.
I like to keep them in the fridge. The center is amazingly moist and creamy and the chocolate has a little crunch.
It is a great activity with the kids!
Jacque