makes 6 servings
Ingredients:
12 cups sliced fresh strawberries (about 4 pounds)
½ cup sugar
2 tablespoons cornstarch
2 tablespoons water
¾ cup firmly packed brown sugar
¾ cup quick-cooking oats
½ cup all-purpose flour
½ teaspoon ground cinnamon
½ cup butter, softened
Directions:
Preheat oven to 350ยบ F.
In a large saucepan, combine strawberries and sugar. Let stand for 30 minutes. Cook strawberry and sugar mixture, stirring frequently, over medium heat for 5 minutes.
In a small bowl, combine cornstarch and water until blended. Stir cornstarch mixture into strawberry mixture. Bring to a boil over medium heat; boil for 1 minute or until mixture is thickened. Spoon mixture into 6 (5 ounce) ovenproof ramekins.
In a medium bowl, combine brown sugar, oats, flour and cinnamon. Using a pastry blender, cut in butter until mixture is crumbly. Divide mixture evenly over strawberry mixture. Bake for 25-30 minutes or until browned and bubbly. Serve warm.
** I used a regular 8x8" pan and cooked the same amount of time and it was so yummy!!
Also found here
Corn and Butternut Squash Chowder
I took this from my Sister Alicia's Blog and it is so yummy!! But then again, what isn't good with creamy butternut squash??
2 tablespoons vegetable oil
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups)
1 medium onion, chopped
1 box (10 ounces) frozen corn, thawed
1 1/2 teaspoons curry powder
Coarse salt and ground pepper
2 cans (14.5 ounces each) vegetable broth
1/2 cup heavy cream
Nutmeg
In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; Add nutmeg to taste, a dash or so. heat through over medium-low (do not boil).
2 tablespoons vegetable oil
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups)
1 medium onion, chopped
1 box (10 ounces) frozen corn, thawed
1 1/2 teaspoons curry powder
Coarse salt and ground pepper
2 cans (14.5 ounces each) vegetable broth
1/2 cup heavy cream
Nutmeg
In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; Add nutmeg to taste, a dash or so. heat through over medium-low (do not boil).
Roasted Veggies
Mmmm... One of the easiest and yummiest side dishes ever!
Ingredients:
Vegetables such as: butternut squash, mushrooms, zucchini, potatoes, etc.
Olive Oil
Seasoning Salt
Direcions:
Preheat oven to 475.
Cut veggies into chunks (the smaller you cut, the faster they'll cook) Place on cookie sheet or in cake pan and drizzle olive oil over the top. Sprinkle your favorite seasoning on top. Sometimes I use Johnny's, sometimes I use Mrs. Dash, it all depends on your mood. Toss your veggies around so they get mixed around in oil and seasoning. Bake at 475 for about 20 minutes depending on how thin your veggies are. Check after about 15 minutes for tenderness.
Ingredients:
Vegetables such as: butternut squash, mushrooms, zucchini, potatoes, etc.
Olive Oil
Seasoning Salt
Direcions:
Preheat oven to 475.
Cut veggies into chunks (the smaller you cut, the faster they'll cook) Place on cookie sheet or in cake pan and drizzle olive oil over the top. Sprinkle your favorite seasoning on top. Sometimes I use Johnny's, sometimes I use Mrs. Dash, it all depends on your mood. Toss your veggies around so they get mixed around in oil and seasoning. Bake at 475 for about 20 minutes depending on how thin your veggies are. Check after about 15 minutes for tenderness.
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