Thursday, October 30, 2008

Butternut Squash Lasagna

I was looking for some "fall" inspired recipes for dinner--and I came across this one in a magazine (Ultimate Italian) and decided it looked amazing! I'm very excited for it to come out of the oven so we can taste it!

3lb butternut squash, peeled, seeded, and cut into 1/4" slices (next time I would chunk it)


1/2t salt

1/4c butter

6 cloves of garlic, minced

1/4c flour

1/2t salt

4c milk

1T fresh rosemary

9 no boil noodles

1 1/3c fresh parmesan cheese

1c whipping cream

1. Preheat oven to 425. Lightly grease baking pan. Place squash in pan and toss with EVOO and salt. Spread in an even layer. Roast uncovered for 25 minutes or until tender--turn once. Then reduce oven temp to 375.

2. Meanwhile for the sauce: In a large saucepan, heat butter over medium heat. Add garlic; cook and stir for 1 minute. Stir in flour and salt. Gradually stir in milk. Cook and stir until thickened and bubbly. Stir in squash and rosemary.

3. Lighly grease a 3 quart rectagular baking dish. To assemble, spread about 1 cup of sauce in the prepared baking dish. Layer 3 noodles in the dish. Spread with 1/3rd of the remaining sauce. Sprinkle with 1/3c of parm cheese. Repeat layering noodles, sauce, and cheese two more times. Pour whipping cream evenly over layers in dish. Sprinkle with the remaining 1/3c of Parm cheese.

4. Cover dish with foil. Bake for 40 minutes. Uncover and bake an additional 10 minutes or utnil edges are bubbly and brown. Let stand 10 minutes before serving!


Saturday, October 11, 2008

Oreo Truffles

I've had these several times before, but never made them myself. What a yummy treat! I made these also as a test batch for the shower I'm having. They turned out amazingly well. I'm actually really excited about them.

1pkg Oreo cookie sandwich cookies
8oz cream cheese, softened
16oz semi sweet baking chocolate (I used chocolate chips with 1T of canola oil added)

Put the oreo cookies into your food processor and pulse until finely crushed. Reserve 1/4c for sprinkling later.

Shape into 1 inch balls--I used my small cookie scoop to do this. I then put these into the freezer for about 3 minutes to firm up, then I rolled them into perfect balls. Put them back in the freezer for 15 minutes or so before dipping. Once dipped, place on a wax paper covered baking sheet (I used a cooling rack so they weren't "oozy" looking). Sprinkle with remaining cookie crumbs.

Refrigerate 1 hour or until firm. Store in airtight container.

Chocolate Raspberry Truffles

I decided to make a test batch of the Chocolate Raspberry Truffles that I am (read was) going to make as a favor for the baby shower I'm having. What a mess. These taste amazing, but they took WAY too long to make and were just an absolute mess.

1/2lb dark chocolate, chopped
2T unsalted butter
1/2c heavy cream
3T raspberry liqueur
3T seedless raspberry jam
cocoa powder for rolling

Put the chopped chocolate in a stainless steel bowl and set aside.
In a small saucepan, heat the butter and cream to just boiling and then turn off. Pour the mixture through a sieve onto the chopped chocolate. Gently Whisk together the chocolate and cream mixture utnil the chocolate is melted. Stir in the raspberry jam and liqueur. Refrigerate the mixture for an hour or longer, until firm
Using a small cookie scoop, make equal sized truffles (I put them back in the fridge for a few minutes to harden back up). Roll them in your hands, to make them round (This was a disaster, they melted all over the place. I had to roll them in the powder first THEN roll them into balls). Roll into the cocoa powder, dusting off the excess.

Friday, October 3, 2008

Vegetable Bean Soup

I woke up this morning with a terrible cold and all I could think about was soup. So I decided to rumage through my fridge and pantry to come up with something yummy in the soup category. I took a little inspiration from Fix It Quick: Slow Cooker.

36oz Vegetable Stock
3 medium sized leeks chopped (the whites only)
14oz diced tomatoes, undrained
1medium yellow onion coarsely chopped
3 large stalks chopped celery
1 small head of cabbage chopped
2 medium carrots chopped
1 handful fresh grean beans
some dried rosemary
1 can white beans
1 cup cooked orzo

I put everything together in the slowcooker, except for the beans and orzo, and cooked it on LOW for 8 hours. Then I added the beans and cooked an addtional 30 minutes on LOW. I cooked the orzo separately and added it at the very end so it wouldn't soak up all the yummy broth.

My husband had 4 huge bowls of this soup. I enjoyed it as well--although my sense of taste is a little off right now thanks to my stuffy nose!!