Butternut Squash Casserole

Butternut Squash Casserole
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Butternut Squash Casserole
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Ingredients
  • 2 cup Squash Cooked Drained Mashed I Cut It In Half Scoop The Seeds Put It Cut-Side-Down In A Baking Dish With 1/2 Inch Of Water And Bake It On 350 Degrees For About An Hour
  • 3 Eggs
  • 1/3 cup Melted Butter
  • 1/2 cup Milk
  • 3/4-1 cup Sugar To Taste This Year I Used Maple Syrup Instead.
  • 1 tbsp Ginger Freshly Grated or 1/2 tsp powdered ginger (I use powdered)
  • 1/2 tsp Coconut Flavor
Instructions
  1. Combine all ingredients in blender pour into lightly greased 1-1/2 qt. casserole dish bake at 350 degrees 1 hour or until firm in center I have found it is never done in an hour...closer to 90 minutes but maybe that is because I always have so much other stuff in the oven at Christmas.
Recipe Notes

from Steve and Jan

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Flower Pot Cheese

Flower Pot Cheese
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Flower Pot Cheese
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Ingredients
Instructions
  1. Combine all ingredients except bay leaves in mixer.
  2. Combine the ingredients until completely smooth.
  3. Place one bay leaf in the bottom of a 5 Rubbermaid plant helpers pot to cover the opening.
  4. Pack with the cheese mix.
  5. Cover and refrigerate until 20 minutes before service.
  6. Place the remaining bay leaves on top of cheese with leaves pointing upward as though growing in the pot. Serve with crackers.
  7. This will keep in the refrigerator for two weeks.
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