Sunday, December 21, 2008

Butternut squash casserole

This is so good, it's almost a dessert! You can also use sweet potatoes. To peel a squash is work, but it's worth it!

1 butternut squash
1 cup white sugar
1 1/2 cups milk
1 teaspoon vanilla
1 pinch salt
2 tablespoons flour
3 eggs
1/4 cup butter, melted

1/2 (16 ounce) package vanilla wafers, crushed
1/2 cup butter, melted
1 cup brown sugar

Preheat oven to 425 degrees
Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
Bake in preheated oven for 45 minutes, or until set.
In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

Adapted from Allrecipes

Bourbon Balls

Adapted from my friend Mary's mom's recipe. My husband loves them.

1 stick of butter
1 16oz box of powdered sugar
5 TB to 1/4 cup of bourbon
1 cup of chopped pecans
1 1/2 to 2 pkgs of semi sweet choco squares
parafin to thin chocolate (I found it at walmart)
pecan halfs

Mix powdered sugar (sifted) and softed butter and then mix in the bourbon. Mix well and then added the 1 cup of chopped pecans. Then put them in the freezer for about an hour or so, so that the dough will firm up. It is easier to scoop out when it is firm. Then, after the dough set, form the balls. Then put balls back in the freezer for an hour or two until they firm up again.

Melt the chocolate over low heat and dip the balls, using a toothpick or spoon to hold them.
Place the pecan on top; chocolate cools very quickly.