Butternut Squash Souffle – Day 6 #FarmsMatter

In the fall all the local farm markets are full of pumpkins and squash. Where I live I am lucky enough to have two farm families who raise produce and multitudes of squash. Every year I think this will be the year I raise my own squash, but by early fall, I am over keeping plants alive and just go to the farm markets. Once again, I am thankful for farm families that can A. keep the squash vines alive and B. do the manual labor it takes to grow and pick all of the squash. During growing seasons, these families don’t get days off or time away from the farm. If they aren’t in the field they are at the community farmer’s markets or manning their own markets.

Hackman's marketWhile they make beautiful decorations, I have had the introduction to a more motivating reason to fill my house with squash. This sweet butternut squash souffle will change the way you look at squash. No longer will my squash wined up in the compost pile.

Butternut squash souffleNot sure you can make a souffle? Think again. This souffle is worth trying, and I promise you won’t have to worry about it falling! Start by either roasting or steaming the squash once you have peeled and chunked the squash. I normally steam it for 10-15 minutes in the microwave. I have a microwave steamer. If you don’t, just put it in a flat dish and cover with saran wrap with a small portion vented. Then it is just a matter of pureeing with a stick blender, standard blender or food processor.

Butternut squash souffleThe squash is cooked when it is fork tender. Add a couple table spoons of butter and puree. In the same bowl add brown sugar, milk, eggs, cinnamon, nutmeg, salt and vanilla. Once it is all mixed together and smooth, pour into a greased casserole pan and bake on 350 degrees for an 50-60 minutes. Then enjoy right with your dinner. Yes, it is sweet, but next to a spicy smoked beef sandwich it will leave you with an empty pan. Your friends will ask for the recipe while men and children are shocked this is squash. Little do they know that this is just a crustless pumpkin pie sans the whip cream.

butternut squash souffleNow, hurry out and by some butternut squash before they are all gone till next fall!

Butternut Squash Souffle

Butternut Squash Souffle

The flavors of fall explode in this butternut squash souffle. A sweet casserole that will surely become a staple in your fall meals.


  • 2 cups pureed butternut squash
  • 1 cup brown sugar or 3/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla


  1. Steam or roast peeled squash and puree. Measure out two cups.
  2. Blend or puree all the ingredients together till smooth. Pour into greased 1.5 quart casserole dish.
  3. Bake on 350 for 50-60 minutes or till the souffle is set much like a pumpkin pie.
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This post is part of the 30 days series over on Prairie Farmer. Be sure to check out the five things Holly will be talking about all month long while you are there! Be sure to see all my 30 Days of #FarmsMatter posts.

Del Monte Can Creation Giveway Featuring Warm Green Bean Potato Salad

The fine folks over to Del Monte sent me a welcomed package after just moving to our new house. A big box of canned goods! While I love fresh and frozen vegetables, the convenience of canned vegetables leaves me coming back to them. So, when we had friends over for steak dinner grill night, the canned veggies came in handy. And a great bottle of wine!

wine connoisseurWhen we grill steak, the steak ends up taking up the majority of the steak. Makes having baked potatoes difficult. Makes fitting veggies in hard too. I did a little searching for a new, easy way to combine the potatoes and veggies and settled on a warm green bean potato salad.

warm green bean potato salad

While the steaks went on the grill, I added the red potatoes cut into quarters, peeled and smashed a few garlic and covered them with garlic. At the same time I fried up some bacon in a large cast iron skillet. Once the potatoes were soft, I tossed them over in to the skillet with bacon grease to crisp up and then transferred them to a separate serving dish. Once the steaks were ready to be pulled from the grill, I drained two cans of green beans and poured them into the same bacon laden skillet to fry up.

making green bean potato salad

The great thing about canned veggies, they cook quick and are ready just in time. Plus, they are canned at their peak of ripeness. Right before I transferred the beans to the pan the potatoes were in, I squeezed some lemon juice over top.

lemon juice over friend green beansWhat makes anything good, great? BACoN!!! Be sure to sprinkle plenty of that bacon over top of the potato salad.

Want to win your own prize pack? You know you do! Who doesn’t want free groceries, especially ones that are convenient to use in a pinch. This prize pack could be yours!

Del Monte Prize Pack Final

To enter to win your Del Monte Price Pack, leave a comment telling me what your favorite recipe using canned fruits or veggies. This giveaway will end June 6 at midnight.

Don’t miss out on other giveaways and recipes from DelMonte.com. Be sure to like them on Facebook and follow them on Twitter.

Del Monte provided me with the canned goods and resources for other ingredients. Opinions are all mine.

Hunk of Meat Monday: Spinach Salad with Hot Bacon Dressing

How do you get your meat and potato loving family members to eat spinach? Add bacon of course! And not only do you add bacon to the salad, but add it to the dressing too.

Bacon on Spinach SaladI am becoming obsessed with hot bacon dressing. Obsessed.

Hot Bacon DressingAnd both began with frying bacon.

frying baconFor a salad that uses a pound of baby spinach, I use a pound of bacon. That is a one to one ratio people. We take our bacon very seriously.

Fried Bacon BitsAnd our bacon grease very seriously. Save that stuff when you are done frying up your bacon. I pour the bacon grease through a strainer that is lined with a coffee filter to help clean out any grit or burnt pieces.

Purify bacon greasebacon greaseThe dressing starts with a third to a half cup of bacon grease. Then add red wine vinegar, Dijon mustard, finely diced onion and garlic, sugar, salt and pepper.

bacon dressing ingredientsWhisk together and add a 1/4 cup of water.

Hot Bacon DressingThe salad portion that I use is just baby spinach, tomatoes, red onions and tomatoes.

Spinach SaladI add hard boiled eggs to the top of my salad and drizzle the warm dressing over top.

Spinach Salad with Hot Bacon Dressing

Divinely flavorful “diet” food.

Spinach Salad with Hot Bacon Dressing

Spinach Salad with Hot Bacon Dressing

A quick and easy salad with a warm dressing that has a mixture of tangy sweetness and salty from the bacon.


    Spinach Salad
  • 1 pound bag of baby spinach
  • 1 red onion, half sliced in 1 in. piece and other half reserved
  • 4 roma tomatoes diced
  • 5-6 button mushrooms, sliced
  • 4 hard-boiled eggs, sliced
  • 1 pound bacon, fried and crumbled with grease reserved
  • Hot Bacon Dressing
  • 1/2 cup bacon grease
  • 1/2 cup red wine vinegar
  • 2 tablespoons sugar
  • 1 1/2 tablespoons Dijon mustard
  • 1/4 red onion finely diced
  • 2-3 garlic cloves, finely diced
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt
  • 1/4 cup bacon crumbles from salad


  1. Pour spinach into large bowl. Top with Salad toppings except for eggs.
  2. Serve salad in individual bowls. Serve salad topped with eggs and drizzled with dressing.
  3. Dressing
  4. Pour 1/3 cup warm bacon grease through a coffee filter lined strainer into 2 or 4 cup measuring cup.
  5. Add vinegar, mustard, sugar, salt and pepper.
  6. Saute onions and garlic for 1-2 minutes in a tablespoon of bacon grease. Add onion and garlic to mixture of bacon grease and vinegar.
  7. Whisk together. Add a splash of water if needs to be thinned a bit.
  8. Add bacon crumbles and stir before drizzling over salad.
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What is on your plate this week? I am eating everything topped with bacon dressing:)

Abuelo’s Papas con Chile – Mexican Mashed Potatoes

It’s that time of month again…Crazy Cooking Challenge time! This month’s challenge is mashed potatoes. I instantly knew what I want to make. I had seen Abuelos Papas con Chile recipe over on Mommy Travels and was just waiting for the right time to make them. These will become a staple in our house. They were fantastic!

Simply start by boiling red potatoes that have been quartered.

I then prepped the rest of the ingredients. 

Once the potatoes were soft, I added the remaining ingredients – peppers, onions, velveeta, cream cheese, sour cream, cream, garlic and green onions.

 I used a hand masher to incorporate all the ingredients into the potatoes.

They were divine smelling. Let’s be honest, I stuck my finger in for a big taste.

I had made carnitas in the crock pot and these potatoes were the perfect side dish.

Be sure to check out some other great mashed potato recipes at the blog hop below. Press the like button under my thumbnail too!


Hunk of Meat Monday: Quick sides for your hunks

I have to admit something. Sometimes, we eat leftovers 3 or 4 times from the same original meal. This week was one of them. I was out of town for work one night. So, before I left I threw some Italian Beef in the crock pot so the hubby wouldn’t have to think about supper.

But, when I got home the next night, I asked him what he fed with the Italian Beef. His response, pears. Ugh. Sides for the meat…veggies cross your mind dear. So, decided I needed to come up with some quick sides for my hunks of meat. Especially since these recipes from last week are on my “to make” list for go to meals during the week.

I love broccoli and rice casseroles, but usually it takes a short time to make it and then at least another 30 minutes to bake. Not ideal for a week night for this working mom. So, I decided I was going to try to create a stove top recipe for broccoli and rice casserole. And it turned out fantastic!

I started with make a box of rice pilaf or long grain rice mix or even a box of broccoli flavored rice. You know what I am talking about.

With about five minutes left on the rice, I threw one of those microwave steam packages of broccoli in the microwave. A girl’s best friend if you haven’t tried them. I love the fact that Costco sells them in mass quantity.

Then I grabbed the ingredients that would make this “edible” in my husaband’s view. Yep, a can of cream of mushroom soup and some cheese. I use a cup of shredded cheese. Use what you have. I had sharp cheddar.

Mix the soup and cheese into the rice.

Then mix the broccoli into the rice mixture. I added about 1/2 cup of chopped walnuts. This is optional but added a crunch and of course nutty flavor that I loved.

Once the cheese is all melted, you are ready to serve!

Everyone enjoyed it, but some more than others. What everyone loved where the potato wedges drenched in shredded cheese. I baked potato wedges that the nice people at the Ore Ida also call Texas Crispers. Once they were baked, I piled them on a plate, sprinkled with shredded cheese and stuck under the broiler for a few minutes.

 Now, that you know what my sides are for the week, show me your meat! What do you all have cooking this week.

Hunk of Meat Mondays

Crispy Zucchini Fritters – Gooseberry Patch Recipe #10!

These pretty little crispy zucchini fritters are the tenth and final recipe out of the Gooseberry Patch Farmers’ Market Favorites Cookbook in the Real Farmwives in the kitchen project. And boy did we end with a great recipe!

I started with four medium zucchinis that I shredded in my food processor. I then put it in a strainer, salted it and let it sit as the excess liquid drained off.

Then I got my helper cracking eggs. Two eggs, some salt and pepper where whisked together.

We stirred in the zucchini and 1/2 cup of flour.

And then we went off recipe. Yep, that is grated Parmesan cheese. I dumped about 1/2 cup into the mixture.

Stir it all together.

Then add some EVOO to a skillet and warm up and spoon the mixture into the pan. Let fry on each side for about 2 minutes.

I then of course garnished with more Parmesan cheese. The kids and hubs dipped the fritters into ranch. But they dip everything in ranch dressing, so I am not sure it was necessary.

Guess what comes next???? Cookbook giveaway!!! Check back soon for the giveaway to start.

Gooseberry Patch gave me the Farmers’ Market Favorites cookbook free of charge. After I prepare 10 recipes I will have a free cookbook to give away to one of my readers.

Triple Cheese Mac – Gooseberry Patch Recipe #7

If you saw the cheese drawer in my fridge you would say that we probably have a cheese problem. So, to say we love macaroni and cheese would also be an understatement. A large one. Which makes recipe #7 from Farmer’s Market Favorites in the Gooseberry Patch/Real Farmwives of America in the kitchen project a no brainer. 

Triple Cheese Mac. 

Start by getting some water boiling to cook a 16 ounce package of macaroni. I must admit, I was out of elbow macaroni so I cooked up rotini pasta. Then start on the cheese mixture. You can see by the recipe that there is all sort of creamy goodness.

Over a medium heat whisk together butter (I don’t ever have margarine. I only allow butter in this house. You know the real stuff that is made from real cream.), garlic, and flour.

When it has formed a paste, add the milk, mustard and salt and pepper to taste. I personally add the milk slowly. About a third to a half a cup at a time to heat the milk more quickly rather than dumping it all in together.

Cook until thickened and smooth. I usually have a rule of thumb being let it boil for about a minute before removing from heat. Then start adding the cheese. Beginning with the cheddar.

Then the shredded American also know as Velveeta.

Then some Parmesan cheese

When the cheese is melted, pour the cooked, drained pasta into the cheese sauce. Pour into a greased 13 X 9 pan.

Then sprinkle with bread crumbs. The recipe didn’t call for melted butter to be mixed into the bread crumbs, but I would melt a tablespoon and then mix the bread crumbs into it before sprinkling over top of the macaroni.

Then bake for about 35 minutes on 350 degrees.

Serve with a great cheese drenched burger. And lick the pan clean!

Linked to:

Beauty &Bedlam
Gooseberry Patch gave me their cookbook for free to make 10 recipes out of to highlight my favorite recipes. After I finish Gooseberry Patch has given me another cookbook to giveaway to one of my blog readers.

Quick & Easy Veggie Salad – Gooseberry Patch #3

I have a new favorite salad. It is the third recipe from the Real Farmwives in the kitchen with Gooseberry Patch project.

As you may remember I am cooking 10 recipes out of the GP Farmer’s Market Favorites cookbook.

I over course usually have no idea what I am going to have for dinner before I bust through the door from work, so anything that says quick and easy in the title calls my name.

Bonus that I actually had all the ingredients! Plus I tossed in some green peppers since I had them.

So I cut up a bunch of broccoli and a half of a head of cauliflower.

Then I cut up a whole, large tomato, a half a vidalia onion (recipe called for a red onion, but I had none:( So sad), and the half of green pepper. Added it to the bowl.

So, I decided I needed to add a little dairy to the mix.

A cup of mozzarella cheese made it to the bowl.  The recipe called for 3-4 tablespoons of Italian dressing. I probably used more like a 1/3 of cup of dressing. The hubby said it could have used a bit more.

Of course my darling princess scraped her plate clean. This will be a regular salad for the Beyer family this summer.

Linked to:

I’m Loving it over on Tidy Mom
Gooseberry Patch gave me the Farmers’ Market Favorites cookbook free of charge. After I prepare 10 recipes I will have a free cookbook to give away to one of my readers. 

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