Squash Soup

Our garden reminds me of a favorite Sid Fleischman tale:  McBroom's Wonderful One-Acre Farm.  The squash and pumpkin vines have over-taken the back yard (and have started to invade our neighbors.  What to do with all that produce.... soup!  We love soup in the fall.  Here is a great squash soup recipe.

Ingredients

3 to 3 1/2 pounds squash

Unsalted butter, melted, for brushing

1 tablespoon kosher salt

1 teaspoon freshly ground pepper

3 cups chicken broth

1/4 cup honey

1 teaspoon minced fresh ginger

1/2 cup heavy cream

1/4 teaspoon freshly grated nutmeg

Directions

Heat the oven to 400 degrees F.

Place the halved squash onto a baking sheet.  Brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.  Scoop the flesh from the skin into a large pot.  Add the broth, honey and ginger and place over medium heat and bring to a simmer.  Using a stick blender, puree the mixture until smooth.  Stir in the heavy cream and return to a low simmer and season with more salt, pepper (to taste), and nutmeg.

Simple Ice Cream Sandwich Dessert

A simple dessert that is yummy!  Easy to make and a hit for a family dinner or birthday party!

12 ice cream sandwiches

1 - 12oz. container of frozen whipped topping - thawed

1 - 12oz. jar of caramel ice cream topping

1 bag of Heath milk chocolate toffee chips

Arrange the ice cream sandwiches in the bottom of a 9 x 13 baking dish.  Fill the pan, if needed cut some of the sandwiches in half.  Top with caramel ice cream topping.  Spread thawed whipped topping over the top.  Sprinkle with Heath chips.  Freeze.  Store frozen and thaw for 10 minutes before serving.

Alternative:  Use hot fudge topping and peanuts to make a peanut buster parfait dessert.  I have used mint ice cream sandwiches, hot fudge, and Andes mint shavings for a mint ice cream dessert.

French Dip

Super simple recipe that makes fantastic sandwiches!

Enjoy!

1 beef rump or round roast, about 3 pounds

1 packet Zesty Italian Salad dressing mix

10 ounce can condensed beef broth

10 ounce can water

French bread or sandwich rolls

Preparation:

Add all ingredients except bread to slow cooker.  Cover and cook on LOW for 8 to 9 hours.  Slice the beef and place back into liquid.  Serve on toasted split rolls, hoggie rolls or bread.  Serve the liquids for dipping.

Cashew Crusted Tilapia

Tonight for supper, as per my husbands request, I made cashew crusted tilapia with steamed broccolini.  This is a fast, crunchy and extremely easy meal that my whole family enjoys.


Ingredients:

1/2 cup flour

1 tablespoon salt

1 1/2 teaspoon pepper

4 large eggs

2 cups finely chopped cashews

4 9 - 10 oz tilapia fillets

3 tablespoons butter

3 tablespoons olive oil

Place flour, salt and pepper in a shallow dish and stir with a fork to blend. Whisk eggs and place them in a shallow dish. Place Cashews in a shallow dish.   Dredge fish fillets in flour mixture, dip in eggs to coat and then press both sides of the fillet into the nuts.  Melt butter and oil in heavy skillet over medium heat. Place fillets in the skillet and cook untill coating is lightly browned and fish is cooked through.  About 5 min per side.

I often squeeze fresh lemon juice on fish and sprinkle with chopped parsley.