Recipe Share

An afternoon snack of hot apple cider and popcorn drizzled with melted butter... I love this fall season of food! Just wanted to share a few new recipes we have been enjoying (and hope to enjoy soon) in our home....

Jennefer shared this recipe again for golden pancakes a few weeks ago, so I gave it a try. They were a hit and so easy it is to pull together. The big thing to love about these pancakes it they stick with your kids. Pancakes are a Saturday morning staple around here, but usually leave my kids searching for a snack mid-morning. This protein-dense version can keep them going through a early afternoon soccer game.

Golden Pancakes
adapted from allrecipes.com

Ingredients:
6 eggs
1 cup cottage cheese
1/2 cup whole wheat flour
1/4 cup milk (skim, 2 %, almond, soy or rice will all work)
1/4 cup grapeseed/canola/other vegetable oil
1/2 tsp vanilla extract
1/4 tsp salt

Directions:
In a blender combine all ingredients.
Process on highest speed for one minute.
Pour batter by 1/4 cupfuls onto greased hot griddle or non-stick skillet.
Flip when bubbles form on top; cook until other side is golden brown.

We serve them just like regular pancakes - with warmed maple syrup.

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This is another easy (blender) recipe. I love having leftovers for lunch...

Butternut Squash Soup
adapted from allrecipes.com

Ingredients:
1 small onion, chopped
4 Tbsp butter
2 medium-sized butternut squash, roasted*
1 carton of chicken broth (32 oz)
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 8 ounce package cream cheese (or even a little less)

Directions:
In a large saucepan, saute onions in butter until tender. Add squash, broth, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

* To roast the butternut squash: Preheat oven to 350. Cut the squash in half lengthwise and place it cut side down in a buttered casserole dish. Bake for about 30-40 minutes or until the flesh is easily pierced with a fork. Let cool and scoop it out of its skin.

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And here is a recipe that I hope to make very soon, perhaps as a little Thanksgiving gift for friends. The only thing that is holding me back is my girl's recently acquired orthodontic appliance (expander) that should probably stay away from caramel corn.

Can't Stop Eating It! Caramel Popcorn
from Jill at Sweet Diva - a high school friend (and really good cook)

Ingredients:
6 quarts popped popcorn
2 cups brown sugar, packed
1 cup butter
1/2 cup corn syrup
1 teaspoon salt (I use 1/2 tsp.)
1 tablespoon vanilla extract
1/2 teaspoon baking soda

Directions:
Place popcorn (6 qts. = about 24 cups) in a large bowl and set aside. In a saucepan, combine brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated.

Pour into two greased 13-in. x 9-in.x 2-in baking pans. Bake, uncovered, at 250 for 45 minutes, stirring every 15 minutes. Cool completely. (I find it easier to remove from the pan and break up when it is still SLIGHTLY warm.) Store in airtight container or plastic bags. Yield: about 5-1/2 quarts.