Hi Friends,
You may have seen the recent article in The Ladera Times written by the lovely Vimy Nesmith. The article just happened to feature my daughter's Haley, Coco and I :) We had a fabulous day in the kitchen making two of my families favorite Thanksgiving recipes. Both of these recipes are not only great for a holiday, but are also wonderful anytime during the Fall season. The day we shot photo's for the newspaper I made both, The Twice Baked Potato Casserole and The Butternut Squash Bake along with a crock pot of shredded BBQ chicken and sandwich rolls, yummy! I have been making these two dishes for many years, since my girls were babies. They are easy to make, which is important because I am not a gourmet cook! I hope you try them and that your family enjoys them too :)
xoxo,
Mama H
Butternut Squash Bake
Ingredients:
1/3 cup butter or margarine softened
3/4 cup sugar
2 eggs
1 - 5oz. can evaporated milk
1 tsp. vanilla extract
2 cups mashed cooked Butternut Squash
Topping:
1/2 cup crisp rice cereal
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 Tbs. butter or margarine, melted
Directions:
Preheat oven to 350 degrees
In a mixing bowl cream the butter and sugar. Beat in the eggs, milk and vanilla. Stir in the squash. Pour into a greased 11"x7" baking pan.
Bake uncovered at 350 degrees for 45 min. or until almost stiff.
While the squash is baking, combine all the topping ingredients. When the casserole has baked for 45 minutes sprinkle the topping over the casserole and return to the oven for 5-10 minutes or until bubbly.
makes 8 servings
Twice Baked Potato Casserole
Ingredients:
8 large russet baking potatoes
8 Tbs. unsalted butter
1 cup sour cream
1/2 cup heavy cream
2 tsp. salt
1 1/2 tsp. ground black pepper
3/4 pound bacon, cooked until crisp and crumbled
1/2 pound sharp white Cheddar cheese, cut into 1/2 inch cubes
3/4 pound mild Cheddar cheese, grated (3 cups)
1/2 cup finely chopped green onions
3 eggs, lightly beaten
Directions:
Preheat the oven to 400 degrees
Scrub the potatoes, dry with a paper towel and prick with a fork in several places. Bake the potatoes for 1 and1/2 hours. I always wrap my potatoes in aluminum foil to bake, my grandfather who was a chef did it that way, my mother did it that way so I do too.
When the potatoes have cooled enough to handle, cut each potato in half and scoop out the flesh with a spoon and place into a bowl. Add 1 stick of butter, the sour cream, heavy cream, salt, and pepper and mash until chunky smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly by hand or with a mixer.
Butter a 9"x13" casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees.
Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted.
makes 12 servings
