Every fall my taste buds crave baked squash. I am always looking for new ways to prepare squash but also rely on one of my all-time favorites, Winter Squash Bake. The baked squash is topped with a sweet and crunchy topping that definitely hits the spot. It is so tasty that I’m willing to bet it could make a squash lover out of those who aren’t fans of squash. ■ Winter Squash Bake ● 1/3 cup butter, softened ● 3/4 cup sugar
This week I would like to share with you a delicious recipe for Avocado Chicken Enchiladas that I recently got from a co-worker at Costco. I wanted to make it for my sister who was visiting with us over the weekend. I was short on time so I picked up a deli roasted chicken, came home from work and made it. Chopped chicken, avocados, a flavorful sauce made with chicken stock, cumin, garlic, cilantro, salsa and sour cream are wrapped in flour tortillas and baked with more sauce and shredded cheddar cheese for a delicious Southwestern-style dish. Very very good!
Grandparents are so special. When I think of good food, I think of my grandmother and so many of her favorite recipes I’ve collected from her. When I think of my grandfather, I think of Rawleigh spices and flavorings he used to sell on his route in Fosston. I even have a Rawleigh cookbook my grandpa gave me for my hope chest when I was 15-years-old. Every time I page through that book and try different recipes, thoughts of Grandpa flood my mind. I sure wish my grandparents were alive today so I could tell Grandpa how much I have enjoyed that book every time I use it.
Want a good recipe using sweet, delicious, vine-ripened, just-picked tomatoes? I suggest you try my sister LaDonna’s recipe for homemade salsa that I have been making for years. You will find many ways to use this tasty salsa besides tasting great with tortilla chips. For example, on enchiladas, tamale pie, fresh burritos or on top of or as part of the filling for omelets. Another great recipe using fresh tomatoes is my brother Bruce’s canned spaghetti sauce. Wonderful! ■ Mexican Salsa ● 16 cups fresh tomatoes, peeled and chopped
Rather than throwing out bread that is getting old, make your own bread crumbs. It takes very little time and having homemade bread crumbs in your freezer provides a savory coating for beef, chicken or fish and a flavorful crunchy topping for casseroles and vegetables. Add some fresh-grated Parmesan cheese and you have a delicious coating at your fingertips. ■ Freezer Bread Crumbs ● 2 cups bread crumbs, about 4 bread slices ● 2 tablespoons minced parsley
I have been on a wrap kick lately, revamping my favorite at-home salad and taking it from the plate to the tortilla. I toss it together in the morning and pack a wrap to be enjoyed at lunch while at work. I have found when making wraps too much moisture can make tortillas soggy, so pat greens dry with a clean kitchen towel after draining or use a salad spinner and still pat any moisture off. Served with a fresh fruit or carrot and celery sticks, it’s a wonderful lunch or light dinner. ■ Chicken Caesar Wraps
Potatoes always win applause and are a favorite vegetable at our house. Whether I fry them, mash them, scallop or bake them, they seem to make a meal complete. This week I would like to share a good basic cheesy potato bake that’s sure to be a favorite. I have even made these in advance and frozen them. I’m also sharing a turkey sandwich recipe that my sister-in-law Joyce made at our house. Absolutely delicious and so easy to serve at a potluck or picnic. ■ Crock Pot Shredded Turkey ● 6 to 8 pounds turkey breast
I so enjoy this time of the year when fresh herbs are growing in my planters and fresh chives out my back door so I can snip them anytime I need them. It’s best to snip in sections rather than cutting the entire clump to keep the plant growing. I like to use chopped fresh chives when making baked potatoes, salads, as a garnish, etc. What I especially like about my chive plant is it is extremely hardy and comes up every year. ■ Potato Topper with Fresh Chives ● 8 ounces cream cheese, room temperature
If you’re looking for a light and refreshing dessert that is quick to make and impressive to serve, here it is — Creamy Pineapple Pie. It’s a wonderful way to complete a summer meal. Best of all, it doesn’t require any baking. ■ Creamy Pineapple Pie Servings: 8 ● 14 ounce can sweetened condensed milk ● 8 ounce can crushed pineapple, do not drain ● 1/4 cup lemon juice
We have been enjoying many meals of fresh corn on the cob but it seems I always cook too many cobs and have leftover corn. That’s what prompted me to try the recipes that call for corn in them. Over the weekend I made a corn dip using fresh corn on the cob we had left over from Saturday night. What a nice treat. Southwestern bean salad also called for one cup frozen corn thawed. I used corn I cut off the cob. Nothing could be better than using fresh corn off the cob in place of frozen corn. ■ Corn and Bacon Dip