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Tuesday, April 21, 2009

Spaghetti Squash

I have never liked the idea of squash but for some reason when I saw this post on 11th Heaven I HAD to try it! It's a post on Spaghetti Squash which I haven't heard about before. I found some in Winco and bought it right a way! Here's something really cool about Spaghetti Squash:

A dieter's dream, a four-ounce serving of spaghetti squash has only 37 calories.

The big question that everybody keeps asking is to cut or not to cut before cooking? You can do it either way. Here are the pros and cons of each and how to cook it.

Cutting Up Spaghetti Squash
Advantages to cutting the spaghetti squash up before cooking: It cooks faster.
Disadvantages: Like any winter squash, hacking it up takes muscle and a sharp knife or cleaver. It's also a bit more work to scrape out the seeds and pulp when they are raw.
  1. Just get in there and cut it in half (lengthwise) or quarters. You don't want to cut it up too small unless you want short strands.
  2. Scrape out the seeds and pulp as you would with any squash or pumpkin.
  3. Rub the inside of the Squash with oil. Also sprinkle with some pepper and salt.
  4. Bake: rind side up, about 30 to 40 minutes at 375 F. Microwave: rind side up, 6 to 8 minutes (let stand for a few minutes afterwards). Boil: 20 minutes or so.
  5. Separate strands by running a fork through in the "from stem to stern" direction.

Cooking Spaghetti Squash Whole
Advantages to cooking the squash whole: It's easier.
Disadvantages: It takes longer to cook, and you need to watch out for burns when removing the pulp and seeds.

  1. Pierce the squash several times with a sharp knife. (Do this especially if you're microwaving it, or you may end up with a "Squash Explosion.")
  2. Bake: about an hour in the oven at 375 F. Microwave: 10 to 12 minutes, then let stand for 5 minutes or so afterwards to finish steaming. Boil: for half an hour or so. Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours).
  3. When done, cut open "at the equator", remove seeds and pulp (You can use tongs and an oven mitt -- it is HOT)
  4. Separate strands with a fork.
Another cool tip: Any squash seeds can be roasted just like pumpkin seeds! They are low-carb, nutritious, and delicious: How To Roast Pumpkin or Squash Seeds I love roasted pumpkin seeds!

Here's the squash I used to make spaghetti! I was amazed at how the squash's insides turned into strings like spaghetti! It was really easy to make. One half of the squash filled one of my bowls. Luke had a bowl and so did I.

We put spaghetti sauce and cheese on the squash.

I have to admit this was not one of my favorite receipts. Luke did not like it either, he ate it all but you could tell by his face he wasn't impressed. It was pretty cool that this squash looked like spaghetti but it didn't taste that great. I think it was too crunchy and I don't like squash.

Good luck if you're trying this receipt. I'm sure someone will like it!

Sunday, April 19, 2009

Crock pot Shepherd's Pie

Crock pot Shepherd's Pie

3 cups leftover mashed potatoes
1 lb ground beef (or turkey)
2 cloves of garlic
2 cup frozen veggies
1 medium onion, chopped finely
1/2 tsp seasoned salt
1/2 tsp onion powder
1/2 tsp black pepper
1 cup water 2 cups shredded cheese

Brown Meat & onion on stove, drain fat. Toss meat with the spices and garlic.

Spray the inside of your crock pot with cooking spray. Put the meat in the crock pot and stir in the veggies and a cup of water. Add two cups of cheese on top. Press the mashed potatoes down on top of the cheese and meat.

Cover and cook on low for 6 hours or on high for about 3 hours, then remove the lid and cook on high for 30 minutes to release condensation and allow the potatoes to brown a bit on top.

I've made this once because I had some left over potatoes. It was pretty good but I think I just had some broccoli and it really needed to be mixed veggies.

The Best Jam On Earth!!!!!!!

Raspberry Jam

3 cups Mashed Raspberries
5 1/4 cup Sugar

(Mix this together then set aside)

3/4 cup water
Package of Pectin
Boil 1 minute stir into Raspberry mix.

Pour into jars. You can freeze this jam also.

I love this jam! It's ruined me, I can't eat store bought jam! Yuck! My mom makes this jam EVERY fall after the "harvest" of the raspberries!

Ham and Cheese Chicken Rolls

Ham and Cheese Chicken Rolls

(This is pretty much like Chicken Cordon Bleu)


4 skinless, boneless chicken breasts

2 thin slices of Swiss cheese

2 thin slices of porsciutto or ham

1 teaspoon paprika

6 T bread crumbs

2 T grated parmesan cheese

1/4 t garlic salt

1/2 t dried oregano

1/2 t dried basil

3 T melted butter


Pound each chicken breast to 1/4 inch thickness. Cut cheese and prosciutto slices into halves. Preheat oven to 350 degrees. Layer cheese and prosciutto on chicken; roll to enclose filling and secure with toothpicks or kitchen twine. Mix paprika, bread crumbs, parmesan, garlic salt, oregano and basil in a shallow dish. Dip chicken rolls in butter, roll in crumb mixture to coat. Place rolls seam sides down in a baking dish. Bake for 25 minutes or until chicken is cooked through and golden brown.

I have found it takes more the 25 minutes but i'm a freak when it comes to cooking meat! It can't be raw! I really like this recipe it's really not too hard to make Luke usually pounds the chicken for me the night before I make it. And he usually makes the bread crumb mix too. We kind of make that up as we go too...

Ham & Cheese Brunch Squares

Ham & Cheese Brunch Squares

2 cups (8 oz) grated Colby & Monterrey Jack cheese blend,
1 pkg (22.5 oz) frozen toaster hash brown patties, thawed (10 patties)
8 oz cream cheese, softened
12 eggs
1/2 tsp coarsely ground black pepper
8 oz thickly sliced deli ham
4-5 green onions with tops, divided (about 1 cup sliced)
3 plum tomatoes
Additional coarsely ground black pepper (optional)

1. Preheat oven to 450°F. Lightly brush Large Bar Pan with vegetable oil. Crumble hash browns over bar pan; press gently into an even layer. Sprinkle half of the cheese evenly over hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted.

2. Meanwhile, in a bowl, whisk cream cheese until smooth using a whisk. Gradually add eggs and black pepper; whisk until smooth. On a cutting board, coarsely chop ham. Slice green onions, reserving 1/4 cup of the tops for garnish. Place ham and remaining green onions into (8-in.) a sauté pan; cook and stir over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture.

3. Remove bar pan from oven. Pour egg mixture over crust. Return bar pan to oven; bake 6-8 minutes or until center is set. Meanwhile, slice tomatoes in half lengthwise; scrape out seeds and dice. Remove bar pan from oven; top with remaining cheese, tomatoes and reserved green onions. Sprinkle with additional black pepper, if desired. Cut into squares and serve.

This is a Pampered Chef recipe that Diane Nichols showed me. It's really yummy and I love using my Large Stone Pan! Anyway, I've done this recipe without cream cheese, I didn't notice a difference. I also cut the egg count down to 10. For my family I did one half with ham and a half without it was really yummy! Mom thinks it tastes like funeral potatoes with ham!

Peach Crisp

Peach Crisp

4 - 5 cups of fresh or canned peaches
1/2 tsp. cinnamon
2 -3 Tblsps. sugar
3 Tblsps. Flour
1 cup flour
1 cup oats
1 cup brown sugar
1 cup cold butter (I have only added a half cup of butter and it tastes just fine!)
Slice peaches into a 9x13 pan. In a small bowl mix 3 Tblsps. flour, 2-3 Tblsps. sugar, 1/2 tsp.cinnamon. Pour this into the pan of peaches and mix.
Next, in a large bowl mix the 1 cup of flour, oats and brown sugar.
Then, slice cold butter into bowl and cut in with a fork. Trying not to get the butter too warm as that will make more of a dough. We want it to crumble.
Spread over the peaches.
Place in oven uncovered for about 45 minutes at 350 degrees. Or until golden brown.
Cool for 30 minutes. If you can... sometimes it disappears before 30 minutes.
Luke and Sharol LOVE this recipe! It's really yummy! Don't use margarine, it tastes funny. I've doubled the peaches (not the crumble) and that tastes really good. Luke made it with pears a few weeks ago... it was ok but not as good as the peaches! I'm going to tons of peaches this fall and can them! Anyone up for an evening or two of canning?? I'll post a picture the next time I make it.

Saturday, April 18, 2009

All about Camille!

I am 23 years old right now. I was married to my knight, Luke, Dec of 2007. I'm so in love with him! I love to read and could spend hours in my own little world reading a book! Luke loves baseball! He loves playing baseball, talking about baseball, watching baseball and of course coaching baseball. In the four apartments we have had since getting married at least one part of the house has been decorated in his baseball stuff. The first one was the bathroom (It looked pretty cool!), the second was our hall "of fame", the third was our bedroom (we weren't there long tho.) and the fourth and final is the spare room and another bathroom.

I love to sew but just start to get into it. The first quilt I sewed was my wedding quilt, it got me hooked. I've always wanted to sew my own clothes but when ever I go to my grandma's for help she ends up taking it over. :-) I'm going to make a dress tho. I sewed 4 aprons this last Christmas for Luke's family.

I've really enjoyed cooking new recipes. It's fun to find some thing that looks good and find out that it is really good! Whenever Luke and I invite some one over I end up cooking a new recipe that I haven't tried before! It's a rush trying to make sure it turns out well! So far I'm 4 for 4!! Woo hoo!

I need to confess a few things, I have road rage and I get very upset at sporting events. I'm sure you will here plenty of it. I know I make a fool of myself but seriously stupid people make me so mad!

Well please enjoy reading this blog! Hopefully you can gain new things from my blog! Drop me a line and tell me hi!