Butternut Squash Bread

Butternut squash is a great stand in for pumpkin & this recipe is no different. If you love pumpkin bread, you'll love this, too! This recipe makes 3 loaves.

3 c sugar
3.5 c flour
2 t baking soda
1 t salt
1 t ground cloves
1 t cinnamon
1 t nutmeg
1 t ground ginger
1/2 t baking powder
1 c vegetable oil
2 c butternut squash puree
4 eggs

1. Pre-heat oven to 325 degrees.
2. Combine all ingredients.
3. Pour into 3 greased & floured loaf pans (only fill them half full).
4. Bake about an hour until a toothpick comes out clean.

To puree squash yourself:

1. Slice squash in half & remove seeds.
2. Place cut side down on a baking sheet.
3. Bake at 375 degrees until soft (abut 20 to 30 minutes).
4. Remove from oven & tent to loosen skins.
5. Peel skins & puree squash in blender or Ninja Master Prep.

French Dressing (for Sweet & Sour sauce)

Mix this dressing with a bit of peach or apricot jam and some pineapple bits for a quick & easy Hawaiian sweet & sour sauce.

1/2 c sugar
1/4 c red wine vinegar
1 T lemon juice
1 T dry onion flakes
1/4 t granulated garlic
1/4 c ketchup
1/2 c olive oil
1 t celery salt
1 t paprika

Put all ingredients in a blender or food processor & blend until smooth.

Hot Pepper Jelly

At this time of year, I have more peppers than I know what to do with! Well, I learned about hot pepper jelly a few years back & thought I'd try my hand at it. It's super easy & only takes a big pot of water to can! Every recipe I read goes exactly the same, so I can even recite it by memory now.

*This will fill about 6 half pint (8 oz.) jars*



12 oz Hot peppers (sweet bells take a different recipe; don't use them here)
2 c cider vinegar
6 c sugar
2 pkts liquid pectin (do not sub dry pectin; I don't know why)

1. Wash & drain peppers.
2. Puree peppers with enough vinegar to make it pretty smooth.
3. Put sugar into the pot & add pepper puree and any remaining vinegar.
4. Bring to a boil, stirring constantly.
5. Boil 10 minutes, stirring constantly.
6. Add pectin packets.
7. Return to a rolling boil & boil 1 minute.
8. Remove from heat, skim foam, and ladle into jars leaving 1/4 inch headspace.

TO CAN:

1. Wash jars & caps.
2. Pour boiling water in jars & keep hot until ready to use (this prevents them from breaking in the canner).
3. Fill a great big pot about half full of water & bring to a boil.
4. Place a rag or cooling rack in the bottom of the pot to keep the jars from coming in direct contact with the bottom.
5. Carefully add jars to pot.
6. Cover jars with boiling water so that water is about 1 to 2 inches above the lids.
7. Put lid on pot & boil 10 minutes.
8. Remove lid & let sit 5 minutes.
9. Remove jars from canner, place on a towel, & cover with a dish rag to prevent drafts.
10. Let cool 24 hours, then check to make sure the center of the lids does not flex.

Smashed Potatoes: A Recipe from Cooks Illustrated

From the November/December 2010 issue. Apparently Yukon Golds work almost as well.

Chicky Chili

16 clove garlic
2 boneless, skinless chicken breasts
1/4 c olive oil
1 green pepper (or 2 poblanos if you're in a spicy mood)
1 onion
1/8 c Taco Seasoning
2 cans beans
1 jar Herdez salsa verde (I like this brand since it doesn't have any vinegar in it, but you can use what you like.)

1. Peel garlic & micorwave, covered, with half of the olive oil and a pinch of salt.
2. Chop chicken, peppers, & onion and sauté with Taco Seasoning in remaining oil until chicken is cooked through.
3. Mash garlic & add to chicken mixture sautéing 2 minutes until garlic is very fragrant.
4. Add beans & salsa and cook until bubbly.
5. Serve hot with your favorite taco toppings.