Baked Butternut Squash

1 lg. butternut squash pared and cut into 1 inch cubes (remove seeds and fibers)
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/3 c. brown sugar
1/3 c. oil (or less)

Place squash cubes in a 2 quart casserole or baking dish. Sprinkle with spices and brown sugar. Drizzle with melted butter and mix together. Bake covered in 375 degree oven for 45 minutes or until tender. Makes 4 servings.

Sour Cream Chicken Enchiladas

2 cans cream of chicken or cream of mushroom soup
1 small carton sour cream
1 can green chiles
shredded chicken
cheddar cheese, shredded
1 dz. tortillas

Mix soup, sour cream, and green chiles together in large bowl.  Lay tortilla on dinner plate.  Place some of the creamed mixture in a line down the tortilla - off to one side of center.  Sprinkle chicken and cheese on top of cream mixture.  Roll tortilla close starting with the side containing the cream, chicken, and cheese.  Do not fold the ends in.  Once all 12 tortillas have been rolled and placed in a 9X13 inch pan, use remaining cream mixture and spread over the tortillas, covering them from view.  Sprinkle remaining cheddar cheese on top.  Place in 350 F oven and bake until warmed-through - about 30 minutes.

Can be frozen but will need longer to warm through.

Everything but the Kitchen Sink Cookies

1 c. sweetened flaked coconut
1/2 c. old fashioned oatmeal
1 3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. butter, softened
1/4 c. shortening
3/4 c. dark brown sugar, firmly packed
3/4 c. granulated sugar
1 large egg
1/4 c. smooth peanut butter
1 tsp. vanilla
1 c. crisped rice cereal or unsweetened corn flakes or both
1 1/3 c. semisweet chocolate chips
sugar for dipping

Preheat oven to 375 F (190 C).

Combine the coconut and oatmeal on a baking sheet and bake in oven, stirring occasionally, for 5 - 6 minutes or until lightly toasted.  Set aside to cool to room temperature.

In a medium bowl, mix flour, baking soda, salt, and cinnamon.  Set aside.

In a large bowl, using an electric mixer on medium speed, cream butter with sugars until light and fluffy.  Beat in the egg, peanut butter, and vanilla.  Stir in flour mixture until just combined.  Stir in oatmeal and coconut until just combined.  Fold in the cereal(s) and chocolate chips, incorporating evenly throughout the dough.

Drop by rounded Tablespoonfuls, about 2 inches apart, onto a parchment-lined or lightly greased baking sheet.  Flatten cookies with a bottom of a glass that has been first dampened with water and then dipped into sugar, dipping glass into sugar to flatten each cookie.  (You can touch glass to dough instead of dampening with water.)

Bake for about 10 - 12 minutes or until the cookies are golden.  Turn baking sheet around halfway through the baking time to ensure even browning.  Cool for 2 - 3 minutes on baking sheet and then transfer to a rack to cool completely.

Makes 4 dozen.

Apple Cranberry Stuffing

2 c. chicken broth
1 c. dried cranberries
1/4 c. butter
1 onion, chopped
1 red bell pepper, chopped
1 c. chopped celery
2 Granny Smith apples, cored and finely chopped
3 large eggs
1/2 tsp. salt
1/4 tsp. ground black pepper
1 (10.75 oz.) can cream of celery soup
1/2 tsp. cinnamon
8 c. Hawaiian sweet bread, cubed and toasted

Preheat oven to 350 F.  Lightly grease a brownie pan.

In a small bowl, combine chicken broth and cranberries.  Let soak for 30 minutes.

In a large skillet, melt butter over medium heat.  Add onion, pepper, and celery.  Cook for 5 minutes stirring frequently or until tender.  Add apples and cook for 5 minutes, stirring frequently.  Remove from heat and place in a large bowl.

Beat 3 eggs in a separate bowl.  Add salt and pepper.  Set aside.

In a large bowl with vegetables, stir in chicken broth mixture, celery soup, and cinnamon.  Add toasted bread, stirring gently to combine.  Add eggs.  Spoon mixture into prepared dish and bake for 30 to 40 minutes or until center is set.

Pasty dough

3 1/2 c. flour
1 c. whole wheat flour
1 tsp. salt
1 c. shortening
1 1/4 c. ice water
1 egg, beaten

In a large bowl, mix together flours and salt.  Cut in shortening until mixture resembles coarse crumbs.  Stir in water until mixture forms a ball.  Divide dough into 8 pieces and shape into balls.  Cover and set aside.

Preheat oven to 400 F (200 C).

Roll each pastry ball into a circle, 6 - 8 inches in diameter.  Place about 1 c. of filling on one half of each circle.  Fold pastry over filing and pinch edges to seal.  Place on baking sheet and brush with egg.

Bake in preheated oven for 45 minutes or until golden brown.

Granola Bars

1/2 c. brown sugar
1/2 c. light corn syrup
1/2 c. peanut butter
3 1/2 c. granola mix

Butter a 9 inch square pan.  In a large saucepan combine brown sugar and corn syrup.  Cook and stir over medium heat until mixture boils.  Remove from heat and stir in peanut butter and then granola mix.  Press into pan and cool to room temperature.  Cut into rectangles.

Makes 27 bars.

Granola

5 c. oats
3/4 c. wheat germ
1 c. shredded coconut
3/4 c. sunflower seeds
1 1/2 c. chopped mixed nuts
1/2 c. sesame seeds
1 tsp. cinnamon
1/2 c. brown sugar
3/4 c. water
3/4 c. oil
1/4 c. honey
1/4 c. molasses
3/4 tsp. salt
1 1/2 tsp. vanilla

Heat oven to 300 F.  Combine and stir together oats, wheat germ, coconut, sunflower seeds, mixed nuts, sesame seeds, and cinnamon.  In a saucepan combine brown sugar, water, oil, honey, molasses, salt, and vanilla.  Heat and stir until sugars are dissolved but do NOT boil.  Pour syrup over oats and stir until coated.  Put in 2 9X13 inch pans and bake for 10 minutes.  Stir and bake for another 10 minutes.  Cool on racks and store in a cool, dry place.