Carmelized Butternut Squash

A yummy side dish for fall! If your squash is large, split the cubes between two sheet pans.

- Deals to Meals

1 butternut squash

3 T. butter, melted

2-3 T. brown sugar

1/2-3/4 t. salt

1/4 t. black pepper

Preheat the oven to 400 degrees F.

Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 35-40 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula,to be sure it browns evenly. Taste for seasonings and serve hot.

Slow Cooker Stew

A yummy stew has got to be one of my most favorite comfort foods. I love this recipe - it's easy, versatile and delicious!

-Modified from Taste of Home

1 lb. beef stew meat

2 medium potatoes, peeled and cubed

1 cans (14-1/2 ounces each) beef broth

1 can (11-1/2 ounces) V8 juice

2 celery ribs, chopped

2 medium carrots, chopped

1 medium sweet onion, chopped

3 bay leaves

1 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. chili powder

½ tsp. pepper

2 Tbsp. cornstarch

1 Tbsp. cold water

1 cup frozen corn

1 cup frozen peas

Directions

In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.

In a small bowl, combine cornstarch and water until smooth; stir into stew. Add corn and peas. Cover and cook on high for 30 minutes or until thickened. 

Stacey's Famous BBQ Sauce

This is a delicious bbq sauce - more of a sweeter Kansas City or Memphis style - and I loved being able to use some hot peppers from our garden. I've used it on chicken, pork and beef, and it's great on all three! This makes a lot of sauce -half the recipe or save the leftovers for another meal.

-Taste of Home

2-1/2 cups ketchup

1/2 cup packed brown sugar

1/2 cup honey

1/4 cup Liquid Smoke

1/4 cup molasses

1 serrano pepper, finely chopped

2 tablespoons prepared mustard

1 tablespoon white wine vinegar

1 tablespoon Worcestershire sauce

2 teaspoons onion powder

2 teaspoons garlic powder

1/4 teaspoon cayenne pepper

Combine ingredients in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes to allow flavors to blend. 

Thai Beef Noodles

Another winner for the whole family! I thought the original recipe might be a little heavy on the peanut butter, so I cut that back and added a little more milk. Add more veggies if you have them!

Modified from Taste of Home

1/3 cup 2% milk

1/4 cup creamy peanut butter

1/3 cup soy sauce

2 tablespoons brown sugar

2 garlic cloves, minced

1/4 teaspoon crushed red pepper flakes

12 ounces uncooked spaghetti

1 beef top sirloin steak (1 pound), thinly sliced

1-1/2 teaspoons canola oil, divided

1/2 cup thinly sliced fresh carrot

1/2 cup julienned sweet red pepper

1 cup fresh snow peas

2 green onions, sliced

1/4 cup chopped salted peanuts

2 tablespoons minced fresh cilantro

Chili garlic sauce, as desired

In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside.

Cook spaghetti according to package directions.

In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm.

Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet.

Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro. Yield: 6 servings.

Crockpot Honey Sesame Chicken

I have to say - some of the recipes on Pinterest are not all their comments are cracked up to be. However, when it comes from a great blog like this one, I'm more apt to try it and be impressed. :D

Modified from Six Sister's Stuff

6 boneless, skinless chicken thighs

Salt and pepper

1 cup honey

1/2 cup soy sauce

1/2 cup diced onion

1/4 cup ketchup

2 tablespoons sesame oil

2 cloves garlic, minced

1/4 teaspoon red pepper

4 teaspoons cornstarch dissolved in 6 Tablespoons water

Sesame seeds

Directions:

Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

*You can also sprinkle more red pepper flakes on top if you want more heat.