Monthly Archives: October 2014

Copycat Wendy’s Frosty

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copycatwendysfrosty

Copycat Wendy’s Frosty

  • 1 can sweetened condensed milk
  • 1 (8-oz.) tub Cool Whip
  • 1/2 gallon chocolate milk

Mix all ingredients first.  Then pour it into the ice cream maker.  Mix for 20 to 30 minutes until it reaches frozen perfection.  Pour in a big glass and serve.

“No matter what is in front of us, God is always behind us.”

 

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Maple-Glazed Acorn Squash

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mapleglazedacofrnsquash

Maple-Glazed Acorn Squash

You can use any kind of squash you want.  I grew acorn squash is my garden this year and I had a bumper crop.  Just be sure to use about 2 pounds of squash.  And cooking time will depend on the kind of squash you use.  Check for doneness after about 30 minutes.  If the glaze cools off and becomes too thick to work with, reheat it for 10 seconds in the microwave until it is liquid again.  I only used about half the glaze as I wanted it only slightly sweet.  This was very delicious and healthy for you.

Serves 4.

  • 2 small acorn squash (about 1 pound each), halved and seeded
  • 1 teaspoon canola oil
  • 1/2 cup maple syrup
  • 1/8 teaspoon ground cinnamon
  • Salt and pepper

Adjust oven rack to lower-middle position and heat oven to 400 degrees.  Line a rimmed baking sheet with aluminum foil and lightly spray with vegetable oil spray.  Brush the cut sides of the squash with the oil and lay cut-side down on prepared baking sheet.  Roast until tender (the tip of a paring knife can be slipped into the flesh with no resistance), 40 to 50 minutes.

When the squash is tender, whisk the maple syrup, cinnamon, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a microwave-safe bowl and microwave on high until it has reduced to a glaze and measures 1/4 cup, 3 to 4 minutes.

Flip the squash over, score the flesh, and spread evenly with the warm maple glaze.  Continue to roast until the glazed side begins to brown and caramelize, 5 to 10 minutes.  Serve.

Per Serving:  210 cal, 2g fat, 0g sat fat, 0 chol, 51g carb, 2g protein, 3g fiber, 160mg sodium

“Our greatest hope here below is help from God above.”

 

 

Butternut Kisses

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Butternut Kisses

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs, beaten
  • 2 tablespoons vanilla extract
  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup ground walnuts or pecans (or chopped fine, whichever you prefer)
  • Milk chocolate candy kisses

Preheat oven to 350 degrees.

Cream together the butter, sugar, eggs and vanilla.

Add flour, baking soda and salt; mix well.  Shape into 1 inch balls and roll in ground nuts.

Place on ungreased baking sheet and bake for 10 – 11 minutes or until set.  Turn tray after 7 minutes.

Press kiss in center of each cookie.  Cool on wire rack.

Makes about 2 1/2 dozen.

(I made mine bigger than 1 inch so I didn’t get as many cookies.)

“Our greatest hope here below is help from God above.”

Golden Lime Punch

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Golden Lime Punch

This is the punch I made for my Sister’s 80th birthday party.  So easy and so good.

  • 1 (12-oz.) can frozen lemonade
  • 1 (12-oz.) can frozen limeade
  • 1 (12-oz.) can frozen orange juice
  • 2 quarts cold water
  • 2 quarts ginger ale, chilled
  • Lime slices

Thaw frozen juice, combine juices and water in a large punch bowl.  Add ice cubes.  Pour in ginger ale carefully.  Garnish with twisted lime slices.

Serves 40

“Our greatest hope here below is help from God above.”