My newest recipes this week are:
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Squash Casserole...
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Use three medium to large squash...your choice, I used 2 butternut and 1 acorn squash...cut open and de-seed...place flesh side down into a baking dish and add water just enough to cover edge of flesh, bake it at 425 degree fahrenheit until it is fork tender on the thickest part, then let it cool just enough to touch it without getting your fingers burned and then scrape out all the good stuff tossing out the outer skin.
In a large bowl add cinnamon, nutmeg, dried cranberries, raisins, walnuts and margarine and sugar to suit your taste..soo easy...just takes a bit to cook the squash...You can also put in a baking dish and cover with mini marshmallows and bake until toasty brown then serve..yummm!
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Easy Cranberry Relish/Sauce...
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Mix together (to taste) four cans of whole berry cranberry sauce, cinnamon, ground clove, nutmeg, walnuts and grated orange rind (optional) together in a large saucepan until ingredients have melded and are bubbling hot (stir frequently over med. heat)...store in fridge to cool and serve...stays good up to five days...a great make ahead dish! Or you can also freeze it for up to a month.
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Berry Fluff...
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Easiest Desert EVER!!! Great for the weight watching crowd too....
In a large bowl break up a large angel food cake into bite sized pieces, mix in berries of your choice, and fold in whipped topping (I used light) and layer into a pan or serve straight from the bowl...(NOTE: does NOT make a good make ahead recipe as it soaks up the juices and gets soggy)...takes 10 minutes to make and tastes heavenly!!
Have a Great Thanksgiving everyone!!!
