Tuesday, November 25, 2008

What's Going On With Me and Something For Your Holiday Table

This morning my husband put my newly painted kitchen shelves back up before going to work, which means I can get all the dishes out of the laundry closet! Yay! We're doing a little kitchen spruce-up just in time for the holidays. Today I'm off to search for tile for the back splash.
Also on the agenda:
Doctor visit for two kids
Making cornbread for the stuffing
Making chicken broth for the stuffing
Making pie crust
Going to the grocery store because I forgot a bunch yesterday when I went

Also, I wanted to share a couple of recipes using my favorite, butternut squash.
I have tried quite a few butternut squash soup recipes and this is my favorite. My family loves it so much that it's a meal with some bread and salad, but it's great as a starter to a holiday meal. I'm planning to make it for Thursday. It's from Better Homes and Gardens. The only change I make is I just use evaporated skim milk for the whipping cream.

Click here for recipe

Roasted Butternut Quiches
I developed this recipe to serve at my sister's wedding reception. It's very easy and delicious. The dough can also be used for a sweet filling. This recipe makes about 24 mini quiches. Use a mini muffin tin.

Cream Cheese Dough
3 oz cream cheese (reduced-fat works fine)
6 TBS butter
1 cup all-purpose flour

Mix cream cheese and butter with a mixer. Add flour and mix until combined. Press a small amount into each cup of your muffin tin. This dough is so easy to work with. I even let my daughter help me when I made like, a hundred of these for my sister's wedding.

a small onion (chopped)
3 eggs
1/2 tsp salt
1/4 tsp nutmeg
1 tsp dried thyme
2 cups roasted butternut squash
about 1/4 cup half and half

Melt 2 TBS butter in skillet. Add onion and sprinkle with one tsp sugar. Cook over medium-low heat about 20 minutes.
With a mixer, beat all ingredients together until well combined. Now, fill up your mini quiches. I use a mini cookie scoop for this part. You can fill them all the way to the top. You'll probably have some extra filling. If this is the case and you don't have extra dough, you can bake the rest in greased ramekins right along with the quiches. Bake at 350 for 18-20 minutes. Remove from tins immediately.


jena said...

I want to see pics of the kitchen :)!

gina said...

lovely post. can't wait to see the kitchen and i can attest to the yumminess of the quiches, although i have somehow missed out everytime you make the soup! one of these days...hope to see you soon! it's been forever. (or just a week or so--same difference.)