3 medium acorn squash,
1 tsp salt,
1 pound bulk pork sausage,
1 small onion chopped,
3 small or 2 large apples diced small,
3 TBS butter,
sprinkle of cinnamon
Cut squash in half lengthwise, spoon out seeds, sprinkle with salt.
Place cut side down in baking dish and add 1/2 inch boiling water.
Bake, uncovered at 375 for 35 minutes and drain water.
In the meantime, cook sausage in large skillet over medium heat and add onion. Cook until sausage is brown and onions are a bit soft and cooked. Remove from heat, drain.
Mix softened butter with diced apples and add to sausage. Spoon sausage mix into squash halves. Sprinkle cinnamon lightly on top.
Bake uncovered, at 350 for 25 minutes or until tender.
TIPS: to cut the acorn squash more easily, pierce the uncut squash a few rimes with a fork or knife, place on microwaveable plate, and micro for 2 mins. This will soften the hide & make it easier to cut.
To eat, you can scoop out the squash & sausage mixture out of the shell and mash it/ mix it all together.
(Recipe from Mary G. with a couple modifications.) ❤ Christine Kasper
1 1/4 cups buttermilk
4 Tablespoons butter, melted
3 Tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Preheat a skillet over medium heat. Coat pan with oil cooking spray.
Combine eggs, buttermilk, butter, pumpkin, sugar & salt in a large bowl. Use an electric mixer to blend ingredients.
Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients & blend with mixer until smooth.
Pour the batter in 1/4 c portions into the hot pan. Should form 5-inch circles.
When the batter stops bubbling & edges begin to harden, flip the
pancakes. They should be dark brown. This will take from 1 to 2 minutes.
Flip the pancakes & cook other side for the same amount of time, until dark brown.
Serves 3 to 4.
Source: Secret Recipe Forum
❤ Shelley Nordine
1 cup milk
¾ cup flour
½ teaspoon kosher salt (or half as much table salt)
3 tablespoons salted butter
Preheat oven to 450, then place a nonstick 12-well muffin tin on a middle rack to heat for five or so minutes while you mix the batter. Whisk together the eggs, milk, flour, and salt until it’s all mostly mixed (a few lumps are fine). Now cut the butter into 12 slivers, pop one piece into each well of the hot muffin tin, and return the tin to the oven until the butter is melted and foamy. Fill each cup half full with batter (use all the batter), then bake for 15-20 minutes (don’t open the oven door to peek before then) until the popovers are puffed and brown. Serve immediately, either alone or with more butter and syrup.
(I also wonder if a little cinnamon mixed in the batter would be good? or cinnamon and sugar sprinkled on top once they come out? could add herbs too to make them less breakfast-y and more dinner-y — mayble garlic? oregano? basil?)
❤ Kate Sherwin
- 5 cups flour
- 1/4 cup baking powder
- 2 tbsp sugar
- 1 tsp salt
- 1 cup butter or margarine
1. Mix together flour, baking powder, sugar and salt. Cut in butter until mixture is crumbly.
2. Store in an airtight container for up to 6 weeks or in the freezer for longer storage.
This makes approx 6 cups.
To make Biscuits :
Mix together 1/3 cups of milk for every 1 cup of mix. Drop onto un-greased cookie sheets and bake at 450 degrees for 10-12 minutes
** Add any additional ingredients you wish such as cheese, chocolate chips, blueberries or herbs before adding the milk.
** 1 cup of mix will yield about 6 biscuits
To make pancakes:
Mix 2 cups of mix with 1 cup of milk and 2 eggs. Cook on hot griddle.
*as with the biscuits you may add any flavoring or other ingredient you like
This is not my recipe for mix but I have used it and now prefer to use it over purchasing it in the store and the whole family loves the additional recipes posted which too are not mine. Here is the link for the website.. http://kitchensimplicity.com/homemade-bisquick-mix/ enjoy it!!! ❤ Jaime Nasdeo
2 C flour
1-1/2 C sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 eggs, beaten
1 C (8oz) reduced fat sour cream
1/2 C vanilla yogurt
1/2 C butter, melted
1 tsp vanilla extract
1/2 C packed brown sugar
1/3 C flour
2 tbsp butter, melted
1 tsp ground cinnamon
Combine first five ingredients in large bowl. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened.
In a small bowl, combine streusel ingredients. Spoon half the batter into a greased 13×9 baking dish; sprinkle with half the streusel. Top with remaining batter and streusel. Bake at 350 for 30-35 minutes or until toothpick entered near the center comes out clean.
*Taste of Home Magazine* ❤ Joanna Schaper
I peeled, cored, and diced 8 granny smith apples
Tossed them with
3/4 cup sugar
1/4 cup brown sugar
Then in a large an I melted 5T of BUTTER, and tossed in the apples and mixed thoroughly. I turned the heat on low and covered and let simmer for 7 minutes.
Next I added 1/2c of chopped walnuts and mixed all that, turned the heat to medium high and cooked for about 8 more minutes, stirring frequently.
Everything thickens up and becomes so unbelievably good!
❤ Brook Biggs
- 1/2 cup butter
- 3 cloves garlic, chopped
- 1 small onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (4.5 ounce) can mushrooms, drained
- 1 (6 ounce) package herb and garlic feta, crumbled
- 1 (8 ounce) package shredded Cheddar cheese
- salt and pepper to taste
- 1 (9 inch) unbaked deep dish pie crust
- 4 eggs, beaten
- 1 cup milk
- salt and pepper to taste
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
- In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
- Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
❤ Anna Burud