This post contains affiliate links. I will be compensated for purchases made through those links at no additional cost to you. All views expressed are my own. Thank you for your support! I've been gifted quite a few butternut squash. Luckily, this squash keeps well on the counter because I haven't had a chance to prepare it. Plus, in 118 degree weather, no one feels like making soup or roasting vegetables. But, now that school has started and we have had a few thunderstorms, it is beginning to feel like Fall, in spirit, if not in temperature. The time has come to prepare the squash! There are 3 recipes that we have posted here on the blog that are a few of my go-to recipes when I have squash to prepare. I'm sure that I will make at least one of these:
You know, sometimes you just feel like trying something new. So, I've been scouring the web to see if something strikes my fancy. Here are a few that I'm interested in:
Which of these recipes do you think you would like to try? Let me know in the comments! I will let you know how the muffins turn out!
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A few things led me to this recipe. First-It is Fall! Our weather has cooled down and to me, that means it is baking weather! Second-My husband and I are suddenly empty nesters again and we were left with more milk than we could use, so I needed to find recipes that called for milk! Third-I had a variety of bread heels and odds and ends in my bread box that were perfect for Bread Pudding!
Bread Pudding is such an old fashioned comfort food, and I don't always think to bake it. But, when all of those elements came together, it was like a perfect storm! A deliciously perfect baking storm! And, since today is a bit rainy, (something we love in Phoenix), a dish of warm bread pudding tastes even better.
Hi everyone! Lindsey here. My blogging has been more sparse these days, but I had to tell you about this delicious spiced pear jam I made, so that you can make your own. As you know, we're big on canning around here. My mom has been canning my whole life, and she has taught me how to can many things. Here is a link to some canning tips she has given you in the past. Well I had a large quantity of pears and I wanted to try making a spiced pear jam I looked around at a few recipes, and came up with this delicious one below! It takes some time to peel and chop your pears, but after that the cooking is pretty much you watching your jam so it doesn't burn. It is so worth it! This jam tastes like fall, and I want to put it on everything! So if you want to try a little pear jam, give this recipe a go and tell us how it turns out! This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you. All opinions expressed are our own. Thank you for your support. ![]() I'm finally getting down to the last of my pears! I don't know how Lindsey is doing on hers, but she is going to share a recipe with you next week. But, here is one last pear recipe from me! A few days ago, I was watching a cooking show where someone made a pear pie! Since I have had pears coming out of my ears of late, I of course latched onto that idea! I figured it couldn't be that hard, and guess what! It wasn't! You Kind of Treat the Pears Like Apples, Yet Differently My pears had reached their peak ripeness! They were so juicy and sweet. I had to handle them gently so I wouldn't bruise them. They were not crisp like an apple at all. I used my vegetable peeler to remove the skin of the pears. Then, I quartered them, removed the cores and sliced them into a bowl. I made the slices sort of thick so that they would hold up in the oven. Next, I tossed the pears with the corn starch, sugar and spices very gently. Then, I put them into the pie crust. Easy as that. I didn't cook the pie filling in advance because the pears were already so soft that I didn't want them to get mushy. They started creating their own juicy sauce right away. That sauce thickened in the pie perfectly in the oven. I used my standby pie crust recipe, except I used buttery flavored Crisco. After I rolled out the top crust, I cut some leaf shapes into it before placing it on the pie, instead of cutting in the normal slits. Once the pie is baked, just plop on a scoop of ice cream and enjoy it warm and delicious! |
Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
February 2025
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