Butternut Squash Ravioli

2½ lbs butternut squash, peeled and cubed

2 Tbsp olive oil

Salt & pepper

2 small shallots, chopped

¼ cup Gruyere cheese (2 oz)

1 egg, beaten

¼ tsp freshly ground nutmeg

½ tsp cinnamon

Pinch of cloves

Brown Butter Sauce

½ cup salted butter

10 large sage leaves

½ cup pecans, coarsely chopped

½ cup dried cranberries

½ lemon, juiced

Parmesan Cheese, for serving

Toss the squash in oil, salt, and pepper. Bake on a foil lined sheet at 375 for 25 min or until fork tender. Meanwhile sauté shallots and garlic in ½ Tbsp oil about 3 min. Process shallots, cheese, egg, and spices in food processor until smooth. Add squash and pulse until thickened. Taste for seasoning.

To make ravioli:

Fill 3 inch square wrappers with a spoonful of squash. After folding over, pinch the 2 corners together. This makes two 12 oz pkgs of wrappers (about 85). In a large pot of boiling water, drop about 12 ravioli at a time and cook for 3 minutes. Take them out with a slotted spoon and keep separated (they will stick to each other). These can be frozen (on waxed paper on a cookie sheet) and then cooked for 4 minutes.

To make sauce:

Melt the butter over med heat. Add the sage leaves and let cook for a minute. Add pecans and cook for a couple more min. Add cranberries last so they don’t burn. Let butter cook until it turns amber. Remove from heat and add lemon juice. Salt and pepper to taste. Pour sauce over ravioli and top with grated Parmesan cheese.

-Sheila Madsen

Dressing

2 cups celery

1 cup onions

1/2 cup butter

8x8 pan cornbread (6 cups) crumbled

2 cups fresh bread crumbs

2 Tbsp sage

2 eggs

2 Tbsp poultry seasoning

1 cup chicken broth

Saute celery and onions in butter. Remove from heat and let cool a little. Add sage, seasoning, and broth. Beat eggs and add. Toss with cornbread and bread crumbs. Bake at 375 for 40 min or until crust browns.

-Vicki Olson

Fondant

1 cup cream

½ cup milk

4 cups sugar

3 Tbsp corn syrup

Heat cream and milk in large pan till just before a boil. Add sugar and stir to dissolve. Add corn syrup. Wash the sides of pan with wet pastry brush. Stir to boil. Stop stirring and cook to 242 degrees (takes about 12 minutes). Pour onto marble slab or buttered cookie sheet. Do not scrape pan! Cool for about 40 min. Beat in Bosch with 2/3 stick of softened butter with dough hook till fondant turns white. Takes about 15-20 min. Flavor with orange peel, lemon peel, cherry extract, vanilla, peppermint extract, etc. Roll in small balls and dip in chocolate. Makes 125-140 balls.

-Sheila Madsen

Lion House Rolls

2 c warm water

2/3 cup nonfat dry milk ( I substitute Lactaid for water and milk so my family can have this)

2 T yeast

¼ cup sugar

2 t salt

1/3 cup butter

1 egg

5-51/2 cups flour

Combine milk and water until dissolved. Add yeast, sugar, salt, butter, egg, 2 cups flour.

Mix on low speed until mixed then increase to medium for 2 minutes. Add 2 more cups flour and repeat,

mixing on low then medium. Remove to mix additional flour by hand until dough is soft, not sticky or stiff.

Let rise in greased covered bowl until double in size. Roll out and shape rolls as desire. Place on greased

Cookie sheets and let rise again 1-11/2 hours. Bake 375 15 minutes.

-Becky LeDosquet

Pumpkin Chocolate Cheesecake Bars

Graham Cracker Crust: 1 1/4 cups graham cracker crumbs 1/4 cup sugar 1/3 cup butter, melted Filling: 2 8oz pkgs cream cheese softened 1 3/4 cups sugar 3 large eggs 1 cup cooked and pureed fresh pumpkin or canned pumpkin 1/2 tsp pumpkin pie spice 1/2 tsp vanilla 1/4 tsp salt 6 oz semisweet chocolate, cut up 2 Tbsp. butter 1 1/4 cups dairy sour cream 1/4 cup sugar Grated fresh nutmeg

Instructions: Lightly grease a 13x9x2 baking pan, set aside. For crust: In a large bowl mix crumbs and sugar. Add melted butter; mix thoroughly. Press evenly in bottom of prepared pan: set aside. 2. Preheat oven to 325 degrees F. For filling: In a large bowl beat together cream cheese and the 1 3/4 cups sugar. Add the eggs, one at a time, beating at low speed after each addition until just combined. Stir in the pumpkin, spice, vanilla, and salt. Pour 1 1/4 cup of the filling into a medium bowl. Set both bowls aside. 3. In a small saucepan over very low heat melt the chocolate and the butter, stirring frequently until smooth. Stir melted chocolate into the 1 1/4 cup reserved filling. Carefully spread chocolate mixture evenly over crust. Bake 15 minutes. Remove from oven. Slowly and carefully pour remaining pumpkin filling over baked chocolate layer; spreading evenly. 4. Bake for 40-45 minutes or until mixture is slightly puffed around edges and just set in the center. Remove from oven; cool 30 minutes. Combine sour cream and 1/4 cup sugar. Cover; let stand at room temperature until pan cools. 5. Gently spread the sour cream layer over bars. Refrigerate for several hours or overnight before cutting. Sprinkle lightly with freshly grated nutmeg just before serving. Keep refrigerated. -Julie Snelders

Sweet Potato Souffle

• 9 cups (3 lg cans) sweet potatoes, drained and mashed (save a little liquid)
• ¼ cup milk
• 2 eggs
• 1 tsp vanilla
• ½ cup butter, soft
• ¾ cup sugar

Cream the butter and sugar. Add potatoes and mix. Add milk, eggs, vanilla, and a little liquid if needed. Sprinkle topping. Bake at 350 in 9x13 pan 30-40 minutes.

Topping:

• 1 cup chopped pecans
• ½ cup butter, softened
• ¾ cup brown sugar
• ½ cup flour

Mix all together.

--Sheila

HALLOWEEN CANDY COOKIES

3-2/3 cups all-purpose flour

1 1/2 teaspoons baking powder

1-1/4 teaspoons baking soda

3/4 teaspoons salt

1 cup (2 sticks) butter

1 1/4 cup firmly packed brown sugar

1 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

2 to 3 cups chopped candy bits (such as Butterfingers, Baby Ruths, Heath Bars, Reese's Peanut Butter Cups, Twizzlers, jelly beans, M&Ms, Lifesavers) (I used M&Ms, whoppers, milky way, and hershey's chocolate bars--they were really good)

1. Sift flour, baking powder, baking soda and salt into a bowl. Set aside.

2. Beat butter and sugars together with a mixer until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Add vanilla. Reduce speed to low. Add flour mixture and mix just until combined. Stir in candy bits.

3. Preheat oven to 350F.

4. Drop dough by tablespoons onto baking sheet. (The recipe said to bake for 15-20 minutes. I baked for 10 and they were done, but I do have a convection option on my oven.) Cool on baking sheet 2 minutes. Transfer to a wire rack to cool completely. makes about 4 dozen cookies.

This recipe was in an insert in the Seattle Times called Celebrating America's Love of Food.

--Shelly Smith

Roasted vegetables

2 large potatoes cubed
2 stalks celery cubed
1 medium onion cubed
2 teaspoons minced garlic
4 large carrots cubed

1/2 cup water
1 chicken broth bullion cube
2 tablespoons olive oil
salt and pepper to taste

I chop the vegetables and place them all in a baking dish. You can use any amount, and any kind of vegetable you like to fill the baking dish. I then drizzle 2 tablespoons of olive oil over the vegetable, dissolve the bullion cube in the 1/2 cup of water, add the garlic, and pour over the vegetables. I add salt and pepper to the top and then bake in the over at 425 degrees for about an hour.

-Mia Roberts

Black Beans and Rice

2 teaspoons kosher salt
2 1/2 tablespoons olive oil
2 cups long grain rice
1 medium onion, chopped (1 cup)
1 large green or red pepper, chopped (1 1/2 cups)
2 medium cloves garlic, minced (1 tablespoon)
2 15-ounce cans black beans, undrained
1 cup chicken broth
2 tablespoon red wine vinegar
2 bay leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cumin
1/2 cup sliced scallions (optional)

In a medium sauce pan, combine 4 cups of water with 1 teaspoon of the salt and 1 1/2 teaspoons of the olive oil. Bring to boil. Stir in the rice, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender. In a large saucepan, heat the remaining olive oil over medium heat. Saute the onion, garlic, green or red pepper, until the vegetables are softened, about 5 minutes. Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and remaining salt. Cover and bring to a boil. Reduce heat to low and let simmer for 10 minutes; remove the bay leaves. Spoon the beans over the rice and sprinkle with the scallions, if desired. Serve warm.

-Mia Roberts

Vintage BYU Mint Brownies

[Made at the BYU Courgareat starting in the 1950’s by the Courgareat “Pastry Angel” Eliza Wall Wardle]

8 eggs

2 cups sugar

2 cups butter

8 squares unsweetened chocolate (melted)

3-1/2 cups sifted flour

4 teaspoons vanilla extract

2 cups chopped nuts

Beat eggs and sugar until fluffy. Add butter and mix well. Add melted and cooled chocolate. Stir flour, vanilla and nuts into mixture until evenly blended. Pour batter into greased jelly roll pan.

Frosting

2-1/2 cups powdered sugar

1/2 cup butter

1-2 teaspoons milk

1 teaspoon mint flavoring

green food coloring

3 squares unsweetened chocolate (melted)

Stir powdered sugar, butter and milk together and divide frosting into 1/3 and 2/3 amounts. Add 1 teaspoon mint flavoring and few drops green food coloring to 1/3 and frost brownies with the green frosting. Refrigerate until frosting has set. Add 3 squares chocolate, melted, to the 2/3 amount of frosting. Spread over mint frosted layer after it has set.

--Printed in Provo Daily Herald on Sept. 22, 2009, pages B12 & B11.

Peanut Brittle

2 cups sugar

1 cup white corn syrup

1/2 cup water

Cook to a hard crack stage, about 10 minutes. Add 2 pats butter, 2 cups peanuts, raw only, 1 tsp vanilla, cook until nuts show white spots, 1 TBS baking soda, stir fast and pour out onto cookie sheet that has been buttered. Let stand for one hour, break and enjoy.

-Gerrie Grundy

BAKED POTATO SOUP
(Yield: 5-6 servings)

2 large baking potatoes
6 Tbs thinly sliced green onion (about 3)
3 Tbs butter
3 Tbs flour
2 tsp snipped fresh dill or 1/4 tsp dried dill
1/4 tsp salt
1/4 tsp pepper
4 cups milk
1 1/4 cups shredded American cheese
4 slices of bacon, crisp-cooked, drained,and crumbled

1. Bake potatoes at 425 degrees for 40-60 minutes (or until tender). Scoop out white portion of each potato. Break up any large pieces. Discard skins.
2. In a large saucepan cook 3 Tbs of the green onion in butter over medium heat until tender. Stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir for 12-15 minutes or until thickened and bubbly. Add the potato and 1 cup of the cheese. Stir until cheese melts
3. Pour into bowls and top each serving with the remaining cheese, green onion, and the bacon.

NOTE: I didn't feel like this recipe called for enough salt, so you may want to "salt to taste"

-Julie Snelders

Butternut Squash Soup

Butternut Squash Soup

2 Tbsp unsalted butter

1 onion, chopped

3 lbs butternut squash, peeled, seeded, and cut into chunks

4 cups low sodium chicken broth (or vegetable broth)

2 sprigs thyme, or ¼ tsp dried

Pinch nutmeg (opt)

½ cup whole milk

Salt & pepper

Melt butter and sauté onion in a pot about 5 min. Add all but the milk. Simmer with lid about 20 min till squash is tender. Remove thyme sprig. Blend in batches in blender till smooth. Return to pot and stir in milk. Bring to brief simmer and remove from heat.

-Sheila Madsen

Kål Panna (cabbage roll stir fry)

Kål Panna (cabbage roll stir fry)

1 lb ground beef

6 cloves garlic

salt and pepper

1 cup cooked rice

1 head cabbage, chopped

½ tsp allspice

Brown beef with garlic, salt, and pepper. Add rice. Separately fry cabbage in butter. Add ½ to the meat and serve the other ½ on the side. Season the meat with ground allspice. Serve with cranberry sauce.

-Sheila Madsen

First time blogger

Wow, that was easy!  As we talked today at the potluck, I decided this was the best way to share cooking ideas and recipes.  Thanks for the encouragement, ladies.  Here goes nothing!