Don’t knock it before you try it!  The natural sweetness of the butternut squash and saltiness of the bacon add a wonderful complement to the country herb seasonings in this very tasty dish!

Ingredients:

• 1 Whole Butternut Squash
• 3/4 tsp Sea Salt, divided
• 3/4 tsp of Country Herbs  (or 1/4 Parsley, 1/4 Italian Seasoning, 1/4 Thyme)
• 1/2 tsp Pepper
• 6 Hickory-Smoked Bacon slices
• 1 cup Onion, finely diced
• 3/4 tsp Minced Garlic
• 8 oz Whole Grain Penne Pasta, cooked
• 1/4 cup Flour
• 2 cups Milk
• 3/4 cup Provolone Cheese, shredded (may substitute Mozzarella)
• 1/3 cup Parmesan Cheese, freshly grated

Preparation:

1. Preheat oven to 425°.
2. Combine 1/4 teaspoon salt, country herbs, and pepper. Cut squash in half and place on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Set aside , cool, and cut into cubes.  Increase oven temperature to 450°.
3. While squash is baking, cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add onions and garlic to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.
4. Combine flour and 1/2 teaspoon salt in the skillet  over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

Love to throw dinner parties?  Try a casual beer-pairing dinner!  This is a perfect appetizer to start your meal.

Ingredients

• 2 Quarts Canola or Peanut Oil
• 2-3 Large Russet Potatoes, washed
• 2 Tbsp Sea Salt
• 1 Cup Red Seedless Grapes, sliced thin
• 1 Cup Gorgonzola cheese, crumbled
• 2 Tbsp Chives, chopped fine

Dressing

• 1 Tbsp Mustard
• 1 tsp Shallot, minced
• 1 tsp Honey
• 1/8 Cup Rice Wine Vinegar
• 1/4 Cup Beer (flavor will change with different beers, experiment!)
• 1 Cup Canola Oil
• Salt and Pepper to taste

Directions

Heat 2 quarts of oil in a large dutch oven (or a deep fryer) on medium (275-300 degrees).

Slice potatoes very thin and soak in cold water.  Once all the potatoes are sliced, work in small batches. Remove from water, pat dry and fry in oil for 3-5 minutes.  Remove and drain.  Allow oil to reheat to medium temperature between each batch and repeat until all potatoes are cooked.  Refrigerate for 10-15 minutes.

Combine grapes, gorgonzola cheese and chives and set aside.

Turn the heat up on the oil to 375 degrees.

Fry the cooled potatoes in batches until golden brown (about 3-5 minutes).  Drain well and hold in a 300 degree oven until ready to eat.

Dressing: Whisk mustard, shallots, honey, vinegar, beer in a bowl.  SLOWLY pour in oil until the vinaigrette comes together. Season with salt and pepper.

Place a handful of chips on a plate. Top with grape/cheese mixture and drizzle with beer vinaigrette.

NOTE: This is a great way to incorporate beer into your menu.  The combination of toppings and dressing is sensational!

This is a terrific side dish, but you can also add chopped chicken to it to make a complete, delicious meal!

Ingredients
• 1 cup orzo
• 4 oz (really, to taste) arugula, spinach, or mixed greens
• 12 fresh basil leaves cut in slivers for even distribution (I frequently leave this out due to lack of basil)
• 1/2 cup dried cherries, chopped (cranberries work well, too)
• 3/4 cup crumbled feta
• 1/4 cup pine nuts

Dressing
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper

Directions
1. Cook orzo for 9 minutes in salted water, then drain and spread out on a cookie sheet to cool. You’ll need to drizzle it with a bit of oil oil to keep it from sticking together.
2. Toast pine nuts for two minutes
3. Combine all ingredients, then add dressing.

Notes
I’m pretty sure Giada gets the credit for the recipe.

This is a great recipe to make with kids because there is no cooking involved!

• Core 1/4 apple.
• Cut the apple into pieces.
• Grind the apple.
• Add 2 tsp. pineapple juice.
• Add 2 drops lemon juice.
• Add 1/4 tsp honey.
• Add a pince of cinnamon.
• Stir the apple mixture.
• Eat plain or add raisins or chopped nuts.

Make this soup yourself for an easy, healthy, comforting meal. Great for any season!

Ingredients
• 1 1/4 Cups Onion, diced
• 1/2 tsp. Garlic, chopped
• 1 1/2 quarts fat-free chicken broth, low sodium
• 1 1/2 lbs. Asparagus, diced
• 1/2 Potato, diced
• Salt, to taste
• 1/2 tsp. Yellow Mustard Seed
• 1 dash All Spice
• 1/2 tsp. Dry Mustard
• Pepper, to taste

Directions
1. Saute onions and garlic in 1/4 cup of the chicken broth.
2. Add asparagus, potato and remaining stock.
3. Bring to a boil and then reduce the heat and simmer for 20 minutes.
4. Remove from heat and puree with a food processor or blender.
5. Return mixture to the pan and season with all of the spices.
6. Serve and Enjoy!

Recipe submitted by Aleasha M. Thanks Aleasha!

Meat Loaf Ingredients
• 1 pd Hamburger
• 1 C Dry Bread Crumbs
• 1 tsp. Salt
• 1/4 tsp. Pepper
• 2 Eggs
• 1 tsp. Minced Onion
• 15oz can Tomato Sauce

Directions
1. Mix together hamburger, bread crumbs, salt, pepper and eggs.
2. Add onions and 1/2 of tomato sauce.
3. Form into loaf pan and bake at 350 for 50 min.

Sweet ‘n’ Sour Sauce Ingredients
• 7 oz Tomato Sauce
• 2 tbs Brown Sugar
• 2 tsp. Mustard
• 2 tbs. Vinegar
• 1/2 C Sugar

Directions
1. In saucepan, combine all ingredients and bring to a boil.
2. Pour over baked meat loaf and bake for 10 min

This recipe is from my friend Terri, who modified it from Kitchen Playdates by Lauren Bank Deen.

Ingredients
• 2 tbsp olive oil
• 1 large yellow onion peeled
• 2 carrots, peeled and finely grated
• 2 cloves garlic, peeled
• 10 oz package frozen chopped spinach, defrosted, drained, finely chopped v2/3 cup bread crumbs (I use a combination of whole wheat bread crumbs, panko, and wheat germ, and eyeball it based on how moist the vegetables are)
• 1/2 cup milk
• 1 pound ground sirloin
• 3/4 pound ground pork
• 2 large eggs
• 2 tbsp chopped fresh parsley
• 2 tbsp ketchup
• 1.5 tsp fresh ground pepper
• 1 tbsp salt

Directions
1. preheat oven to 375*
2. shred the onion, carrots, and garlic in a food processer or grate by hand
3. heat the olive oil in a large saute pan over medium high heat, and add the onion, carrot, garlic, and spinach and saute until the vegetables are softened, about 4 minutes. transfer to a large bowl and set aside until slightly cool
4. add the bread crumbs,meat, eggs, parsley, pepper, salt, and ketchup. using your hands, gently combine, distributing the seasonings evenly
5. put the mixture into a laof pan or mini loaf pan (and save the rest for later)
6. bake the meat loaf until juices run clear when the loaf is pierced, about 50 minutes (less for a mini loaf, use the meat thermometer). a meat thermometer inserted in the middle should read 155 degrees F. let cool 10 minutes before slicing.

My friend, Shannon, shared this recipe with me. It’s super easy and very tasty!

Ingredients
• 1 bag mini marshmallows
• 2 bags chocolate chips
• 2 cups dry roasted peanuts
• 1 Tbsp peanut butter

Directions
1. Melt chocolate in microwave for 2 1/2 minutes.
2. Add peanut butter and peanuts.
3. Add marshmallows last.
4. Spread into 9×13 pan lined with wax paper.
5. Cool in fridge.
6. Cut into squares and serve.

Ingredients
• 1/2 cup oil
• 1/2 cup regular sugar
• 1/2 cup brown sugar
• 1 egg
• 1/3 cup peanutbutter
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp vanilla
• 1 cup flour
• 1 cup oats

Directions
1. Cream first 8 ingredients together, then add flour and oats. (Will be very
   stiff.)
2. Spread in 13″ x 9″ pan and bake 20-25 minutes at 350.
3. All the tastiness of peanutbutter cookies, with the ease of a bar format.