Butternut Squash Lasagna

Ingredients
* 1 tablespoon olive oil
* 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut
into 1-inch cubes
* Salt and freshly ground black pepper
* 1/2 cup water
* 3 amaretti cookies, crumbled
* 1/4 cup butter
* 1/4 cup all-purpose flour
* 3 1/2 cups whole milk
* Pinch nutmeg
* 3/4 cup (lightly packed) fresh basil leaves
* 12 no-boil lasagna noodles
* 2 1/2 cups shredded whole-milk mozzarella cheese
* 1/3 cup grated Parmesan

Directions

Heat the oil in a heavy large skillet over medium-high heat. Add the
squash and toss to coat. Sprinkle with salt and pepper. Pour the water
into the skillet and then cover and simmer over medium heat until the
squash is tender, stirring occasionally, about 20 minutes. Cool slightly
and then transfer the squash to a food processor. Add the amaretti
cookies and blend until smooth. Season the squash puree, to taste, with
more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add
the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to
a boil over medium-high heat. Reduce the heat to medium and simmer until
the sauce thickens slightly, whisking often, about 5 minutes. Whisk in
the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add
the basil and blend until smooth. Return the basil sauce to the sauce in
the pan and stir to blend. Season the sauce with salt and pepper, to
taste.

Position the rack in the center of the oven and preheat to 375 degrees
F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of
the sauce over the prepared baking dish. Arrange 3 lasagna noodles on
the bottom of the pan. Spread 1/3 of the squash puree over the noodles.
Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce
over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40
minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the
lasagna. Continue baking uncovered until the sauce bubbles and the top
is golden, 15 minutes longer. Let the lasagna stand for 15 minutes
before serving.

*When blending hot liquids: Remove liquid from the heat and allow to
cool for at least 5 minutes. Transfer liquid to a blender or food
processor and fill it no more than halfway. If using a blender, release
one corner of the lid. This prevents the vacuum effect that creates heat
explosions. Place a towel over the top of the machine, pulse a few times
then process on high speed until smooth.

Kneader's Double Chocolate Peppermint Brownie

I wish I could take credit for this, but thanks have to go to Kneaders in Utah. I found it at ABC 4.

Brownie
1 cup butter
4 oz unsweetened chocolate
2 cups sugar
1 teaspoons vanilla
4 eggs
1 cup all-purpose flour
2 cups semisweet chocolate chips

Melt the chocolate and butter in a 2 quart bowl in the microwave on high for 3 minutes, stirring every 20 – 30 seconds until the chocolate is melted. Cool slightly.
Add sugar, eggs and vanilla and mix well with a spatula.
Add the flour and stir to combine.
Stir in chocolate chips. Spread into a buttered 13-inch x 9-inch x 2-inch baking pan.
Bake at 350 for 25 minutes. Do not overcook. Cool.

Filling
½ cup softened butter, margarine, or shortening
2 cups confectioners’ sugar
2 drops mint flavoring or to taste
1 drop pink food coloring

In a small bowl, beat the confectioners’ sugar, butter and mint flavoring until smooth.
Add food coloring to make a light pink.
Spread evenly over cooled brownies and then chill.

Chocolate Ganache
½ cup semisweet chocolate chips
¼ cup heavy cream
crushed peppermint (red and white)

Put the chocolate chips and cream into a small bowl.
Microwave on high for 1 minute stirring every 20 – 30 seconds until chocolate is melted. Do not over heat.
Immediately pour over the brownies.
Decorate with crushed peppermint.
Do not refrigerate. Mixture will set up on brownies in about 15 – 20 minutes.

Croxall's Mint Brownies

3 squares semisweet chocolate
2 C brown sugar
1 1/4 C flour
1/2 tsp salt
2/3 C veg. oil
3 eggs
1/2 tsp baking soda
1 tsp vanilla

Melt oil and chocolate together.
Add sugar.
Add eggs, one at a time, mixing well after each.
Stir in dry ingredients and vanilla.
Bake in a greased jelly roll pan at 350 for 20-25 min.
Cool completely.

1 C butter
2 Tbs milk
4 C powdered sugar
1 tsp. peppermint flavoring
green and/or red food coloring

Cream together.
May need additional milk to make spreading consistency.
Spread over cooled brownies.

4 Tbs. veg. oil (can use less, you just want to make it spread easily)
2 C chocolate chips

Heat together.
Spread over the frosting (carefully) while hot.
Cut into small bars.

Norwegian Cookies

1 1/3 cup sugar
18 Tbsp. margarine - softened (do not use butter)
2 eggs
1 tsp vanilla
3 cups flour
1 tsp baking powder
1 cup mini chocolate chips

3 Tbsp. sugar
3/4 tsp. cinnamon

Heat oven to 350.

Beat 1 1/3 cup sugar, margarine, eggs and vanilla in a large mixing bowl.
Stir in flour, baking powder, and chocolate chips.

Divide dough into 4 equal parts. Shape each part on a lightly floured surface into roll, 1 inch diameter and about 15 inches long.

Place rolls on ungreased cookie sheet (I put two rolls per cookie sheet); flatten slightly with fork to about 5/8 inch thickness.

Mix 3 Tbsp sugar and cinnamon; sprinkle over dough.
Bake 13 -15 mins., until light brown edges.

WHILE WARM, cut diagonally into about 1 inch strips (I find a pizza cutter works best).

A Request for your Mint Brownie recipes, please.

I still have cookies on the brain...I have heard that both Kris and Cecily have mint brownie recipes that I must try, and if you have a favorite mint brownie recipe please add it as well. Maybe I'll make them all and find out which one is my favorite. :)

Rolo Cookies

2 1/2 cups flour
3/4 cup cocoa
2 teaspoons vanilla
1 teaspoon baking soda
1 cup sugar
1 cup brown sugar
1 cup butter
2 eggs
sugar crystals for rolling the cookies
1 bag rolos

Preheat oven to 375. Mix dry ingredients and set aside. Cream butter, sugar, brown sugar. Add eggs and vanilla. Add dry ingredients. Chill for about one hour. Make into 1 inch balls, place rolo inside each cookie and roll in sugar crystals. Bake for 10 minutes.

Just for Cecily: Grandma's (Lunch Lady) Peanut Butter Squares Recipe

I'm not sure if this is the recipe I tried a million years ago, but the one I made turned out really good and this looks very similar. The only thing I am confused on is the 16 ounces of confectioner's sugar for the frosting--in fl oz that would be two cups. Is this what the recipe means??



Ingredients :

Squares:
1/2 cup solid vegetable shortening
1/2 cup margarine
2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup uncooked quick oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1 heaping tablespoon chunky peanut butter
2 heaping tablespoons creamy peanut butter


Frosting:
6 tablespoons butter, softened
1 1/2 teaspoons vanilla extract
1/4 cup cocoa powder
1/2 teaspoon salt
16 ounces confectioners’ sugar
1/4 cup milk


Instructions :
Preheat the oven to 350 degrees. Lightly grease a 13 x 9-inch baking dish. In a large bowl, mix the shortening, margarine, flour, brown sugar, oats, baking soda, salt, and peanut butters until well blended and crumbly. Press into the prepared baking dish. Bake for 20 minutes. Turn off the heat, and leave the pan in the oven for 5 minutes longer. To prepare the frosting, combine the butter, vanilla, cocoa, and salt in a medium-size bowl. When smooth, alternately add the sugar and milk. If the frosting is too thin, add a bit more sugar. For thinner frosting, add more milk (just 1 tablespoon at a time). Stir until creamy. Frost the peanut butter squares while warm.

Fudgy Brownies

These are the best recipe I've ever had...

1 cup butter
4 squares unsweetened chocolate
2 cups sugar
4 eggs
1 cup flour
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups coarsely chopped nuts (optional)

Preheat oven to 350 degrees. Grease 13" baking pan. In large saucepan over low heat, melt butter and chocolate, stirring constantly. Remove from heat and stir in sugar. Cool slightly
Add eggs, on at a time, beating until well blended after each addition. Add flour, vanilla and salt; stir in nuts. Pour into pan and bake for 30-35 minutes, until toothpick inserted in center comes out clean. Cool in pan on wire rack; cut into pieces. Makes about 2 dozen brownies.

Ham Bone Soup

Make this with your leftover Christmas ham. A wonderful Southern meal, the missionaries even asked for the recipe. All measurements are approximate.

In big pot saute
1 onion in oil
Add
20 oz can crushed tomato
2 cans water
ham bone and ham chunks (about 6 lbs?)
1 T black pepper
2T salt
1/2 tsp crushed red pepper-(more or less depending on how spicy you like it)

Boil on medium until ham has fallen off bone or about 45 min
Remove ham bone, take off ham, cut, put ham back into pot
Add vegetables

2 cups chopped carrots
4 peeled chopped potatoes
1 can drained corn

Boil 30 minutes longer
May need to add more water at some time
Serve with cornbread!!!!!