Sausage - Butternut Squash Foil Bake

Sausage - Butternut Squash Foil Pack

Ingredients:
1 butternut squash = 3 cups cubed (see tips)
1/4 tsp. dried ground sage
1/4 tsp. black pepper
1/8 tsp. salt
12 oz Sweet Italian Mild Sausage sliced and cooked or fully cooked Chicken Sausage sliced
1 cup chopped apple (about 1 apple)
1/2 cup chopped onion

Directions:
Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.

In a large bowl, sprinkle squash with seasonings and toss to coat. Distribute onto the center of the foil. Top with apple, onion and cooked sausage.

Fold foil over and roll at top and sides, forming a well-sealed packet. Bake for 45 minutes, or until squash is tender.

Open packet to release steam before opening entirely.

Stats for using 6 oz chicken sausage = 1/2 of recipe (about 2 cups): 285 calories, 8g fat, 664mg sodium, 39.5g carbs, 6.5g fiber, 13.5g sugars, 17.5g protein

Sour Cream Pancakes

Rich, moist pancakes with hints of spices. These beauties don't need pancake syrup.

Hassayampa Inn in Prescott gave us the recipe for Lemon Souffle Pancakes (page 52) for Tastes & Treasures cookbook. Try them both and do a taste test. Your family will love it.

Sour Cream Pancakes
Ingredients
1 1/3 cup flour
1/3 cup sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
pinch of nutmeg

1 cup milk
1 cup sour cream
2 egg yolks
3 tablespoon melted butter
1 teaspoon vanilla

Directions
Mix (7) dry ingredients together in bowl.
Mix (5) wet ingredients together in large bowl.
Add dry ingredients to wet ingredients and stir until moistened.
Preheat a griddle or skillet to medium-hot and brush with a small amount of vegetable oil. Spoon 1/2 cup of the batter onto the heated griddle and cook until bubbles appear. Turn the pancakes and cook until golden.

Enjoy.
Serves 3-4.

Broccoli Potato Cheese Patties

My daughter is serious about feeding her 14-month old fresh, healthy food. She can find these ingredients at the local Farmers Market.

This recipe was a big hit with the toddler. The baby loves broccoli and can feed herself these delicious patties. The rest of the family requested them too.

Broccoli & Cheese Patties
1 Russet Potato, peeled and cubed

1 Cup Broccoli Florets

1/2 Cup Cheddar Cheese, shredded

3 Tbsp Panko or Bread Crumbs

1/2 Tsp Salt

1 Large Egg

1/8 Tsp Garlic Powder

1/8 Tsp Onion Powder

1/2 Cup Panko or Bread Crumbs

1 Tbsp Canola or Vegetable Oil or Olive Oil

1. Place the potato cubes in a steamer pot over boiling water and cook for 8 minutes. 


2. Add the broccoli to the steamer pot and steam the vegetables for an additional 2 minutes, or until they are fork tender. Then, remove everything from pot and allow them to cool.

3. Mash the potatoes in a large bowl and chop the broccoli florets into bite-size pieces.

4. Add the broccoli, cheese, panko, salt, egg, garlic and onion powder to the bowl and combine.

5. Place the remaining 1/2 cup of panko in a separate bowl.

6. Using a ice cream scoop or 2 tbsp to measure, roll the mixture into balls, coat them in the panko and then shape each one into a small patty.
*
7. Heat 1 tbsp of oil in a skillet over medium heat, place the patties in the skillet and press down with a spatula to flatten a little.

8. Pan-fry for 3-4 minutes on each side until golden.

9. Serve with ketchup, sour cream or any favorite dipping sauce.

*At this point, place the patties on a baking sheet and freeze for one hour. Put the patties in zipper bags and label. Defrost when ready to use and cook following step #7.

(Makes 12 Patties)

Sharing Dessert is Half the Fun

Meeting at Arcadia Farms to discuss the Historymakers program are Zona Lorig, Joan Robinson, Ruth McLeod and Pat Faur. When it was learned that two new chairs for the Historymakers Gala and for the Historymakers Recognition Program have been selected and accepted, we celebrated with two yummy dessert - Apple Dessert with ice cream and a Chocolate Torte.
Make your own luscious chocolate dessert from Tastes & Treasures cookbook, page 101.

Brownie Puddle

Brownie Tart
3/4 cup (1 1/2 sticks) unsalted butter
3 ounces semisweet chocolate
1/2 cup baking cocoa
1/2 cup sugar
3 eggs
2 teaspoons vanilla
3 ounces cream cheese, softened
1/2 cup all-purpose flour
Pinch of salt
1 unbaked (9-inch) tart shell

Ganache
1/2 cup heavy cream
4 ounces bittersweet chocolate, chopped
1 teaspoon light corn syrup

Assembly
4 ounces pecan pieces, toasted

For the brownie tart, preheat the oven to 350 degrees. Melt the butter and chocolate in large heatproof bowl over simmering water. Beat in the baking cocoa. Add the sugar, eggs and vanilla and mix well. Mix the cream cheese, flour and salt in a bow. Add to the chocolate mixture and mix well. Pour into the unbaked tart shell. Bake for 20 minutes.

For the ganache, heat the cream in a small saucepan over medium heat until the cream begins to simmer around the edge. Remove from the heat and add the chocolate and corn syrup. Let stand for 5 to 7 minutes and stir until smooth.

To assemble, poke holes in the tart with the handle of a wooden spoon and pour some of the ganache into the holes. Let stand until cool. Glaze with the remaining ganache and sprinkle with the pecans. Let stand until set before serving.

Serves 8

Spinach Cake Mini Muffins

Feeding a toddler healthy foods can be a challenge. These muffins are easy to make with wonderful ingredients.

Tastes & Treasures cookbook has recipes for Blueberry muffins and Sour Cream muffins. They can also be made into "mini muffins".

Spinach Cake Muffins

Ingredients
1/2 Cup Unsweetened Applesauce

1 Large Egg

2 Tsp Vanilla Extract

1 Cup Fresh Spinach, packed

1/3 Cup Sugar

2 Tbsp Vegetable, Olive or Canola Oil

1 1/2 Cups All Purpose Flour

1 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Salt

Directions
1. Preheat oven to 350 F.

2. Place the first 6 ingredients in a food processor and puree
3. Place the remaining ingredients in a separate bowl and combine.

4. Pour the spinach puree in a large mixing bowl.

5. Slowly mix the dry ingredients into the wet until combined.

6. Scoop batter into a greased mini muffin tin, filling each cup 2/3 of the way.

7. Bake for 12 minutes.


Note: Freezes well in plastic baggies.

Makes 24 mini muffins

Vegetable & Nut Salad

Arizona weather gives us two growing seasons and the lettuce and peppers are looking mighty fine now in my garden. Here is a recipe to use the bounty from nature.

Vegetable & Nut Salad

1 pkg (10 oz) salad greens OR pick your own

1 red pepper, chopped

1 cup cooked fresh corn

1 cup shredded cabbage

1/2 cup sliced cucumbers, halved

1/2 cup slivered almonds, toasted

1/4 cup Light Asian Toasted Sesame Dressing

Combine all ingredients and enjoy. The red pepper in this colorful salad is an excellent source of vitaminC and teams up with the lettuce to provide vitamin A.

Makes 6 servings, about 1 1/3 cup each.

How to Toast Nuts: Toasting nuts adds crunch and intensifies flavor. To toast nuts in the oven, spread nuts in a single layer in shallow baking pan. Bake at 350 for 10 - 15 minutes or until golden brown, stirring occasionally.

Nutrition information: 120 calories, 6 g total fat, 0.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 110 mg sodium, 15 g carbohydrates, 4 g fiber, 4 g sugars, 4 g protein.

Cookbook Makes Great Bridal Shower Gift

Want to have a more personal Wedding Shower gift? With all these brides and grooms registering at big box stores, it is hard to give something they will remember years later.

Tastes & Treasures Cookbook is a wonderful solution. By writing an inscription inside the front cover, signing and dating it, your gift will be a useful memory of Arizona history and Arizona recipes from historic places throughout our State. You can always add those pots and pans from Bed Bath and Beyond, but give the cookbook in place of a card. Your gift will last much longer.

Jacinda Johnston and Andrew Fischer will tie the knot in April. Congratulations to them.