This dish is so insanely easy it is not funny. Take one acorn squash cut in half and scoop the seeds out. Place cut side down on a cookie sheet. I use silpats so that they don’t stick to the cookie sheet. Place in oven at 375 degrees until soft. I squeeze the outside of the squash and it if gives easily then you know it is done.
In the meantime cook up a pound of sausage, whatever is your favorite brand. I like my sausage on the crispy side so that is how I cook mine. Also at this time I melt a tsp of butter and add bread crumbs. When I was in Leland, MI. this weekend I stopped by Carlson Fish Shop and picked up some Stonehouse Fishtown Crumbs this is my favorite but you can use homemade bread crumbs or panko too.
This is how cool Leland is. Such a beautiful place.
When the squash is done take it out and flip them over and rub a pat of butter over the whole top and inside until the butter is melted. I then sprinkle with salt and pepper to your liking. Then sprinkle brown sugar over everywhere the butter is. Jon and I like it with more brown sugar so I add a generous portion. Fill the scooped out section with the sausage and add more brown sugar. Top with a little bit more butter. Then add the bread crumb mixture over the butter and put back into the oven for about 5 to 10 minutes more. Just enough to melt the butter and brown the breadcrumbs. Take out and enjoy!
1 acorn squash
1 pound of sausage ( you will not use the whole pound but you can use the leftovers for breakfast)
salt and pepper
Jon and I are going to be spending Memorial Day weekend at his family cottage with some great friends. Plus Jon’s Birthday is in a few days and one of his favorite snack foods is Hot Pretzels. So tonight I made a double batch so we can snack this week plus have some for the weekend. I am telling once you try this recipe you will be making these often. I first tried the Hot Pretzels when Jon and I went on a road trip with friends to the Novi Snow Show a few years ago. Our friends had a bag of them in the car and I think they were gone before we even knew it. So good! So thank you Tony and Tina for such a great recipe.
Preheat oven to 210 degrees. Whisk the last three ingredients together in a large bowl. When whisked thoroughly add pretzels and toss until fully coated. Put the pretzels in a roaster or cookie sheet stir one more time. Put in oven and set timer for 15 minutes. After the first 15 minutes take out and stir and then return to oven for another 15 minutes. Do this about 3 to 4 times or until the oil mixture is soaked in.
I really enjoy the Hot Pretzels right out of the oven but they are very good cold too. I hope you try this recipe I know you will love it. Let me know what you think.
First I want to apologize for the state of my pictures. My lighting in my kitchen was horrible today. I had two under the counter lights go out and no replacement bulbs. Figures.
But my husband has been working so hard lately. He is a boat mechanic and being that it is almost summer; his shop is crazy busy trying to get everyone’s boat ready for summer including ours. So he is working longer hours plus our house is a work in progress so he is also working on house projects as well. There is one thing that I know of that will put a smile on his face, Coconut Lime Cookies of course. These cookies would put a smile on anyone’s face. The cookie is soft in the middle and crunchy on the outside. They just melt in your mouth.
I am not sure where I stumbled across this recipe, but to whoever invented this cookie I give you kudos. I have been on a lime kick for a while now and these cookies hit the spot for my lime craving. This is the recipe I swear by.
Coconut Lime Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sweetened shredded coconut, chopped
- 1 1/2 cups granulated sugar plus ½ cup for rolling cookies
- 1 ounces cream cheese, cut into 8 pieces
- Zest from 2 Limes
- 6 tablespoons unsalted butter, melted and hot
- 1/2 cup vegetable oil
- 1 large egg
- 1 tablespoon milk
- 2 tablespoon lime juice
Preheat oven to 350 degrees. Line a cookie sheet with a Silpat or parchment paper so the cookies do not stick. Whisk flour, Coconut, baking powder, baking soda and salt together in a medium bowl. Set aside.
Place 1 1/2 cups of sugar, cream cheese in blend unto smooth in large bowl and then add lime zest. Pour butter over mixture and whisk until combined. Make sure your butter is melted and hot still. Whisk in oil until well incorporated. Add egg, milk, and lime juice, continue to whisk until smooth. Add flour mixture with a rubber spatula until soft dough forms.
Create cookies into a ball then roll in the ½ cup of sugar.
Flatten the ball with your fingers or the bottom of a glass. Then sprinkle with more sugar.
Bake one tray at a time until edges are set and just beginning to brown. 11-13 minutes. Let cookies cool for 5 minutes and transfer to wire rack or aluminum foil sheet laid out on counter.
I hope that you try this recipe and let me know if they put a smile on your face!