Playdough

I know this is technically not edible, but I know a lot of you have kids and kids + playdough = awesome fun. I make playdough at least once a month for my class at school and I really like this recipe. Very similar texture to real "playdough". A tad bit more salty though. One recipe makes 1 of the bowls seen below.
Ingredients:
1 c. flour
1 c. water
1/2 c. salt
1 T. cream of tarter
Food Coloring

Mix all ingredients in a pot. Cook on medium heat, stirring until the dough starts to pull apart from sides and form a ball. Let cool, then put in an air tight container.

*This dough will last for a very long time if put away in a sealed container right after it is used. I once had some that lasted for 6 months.

Pumpkin Pie Milkshake!

Mmmmm...



Ingredients:
2/3 cup canned pumpkin
1/2 cup milk
1/2 teaspoon vanilla
1 teaspoon cinnamon
1/8 teaspoon cloves (just a pinch really)
1/8 teaspoon nutmeg (just a pinch really)
4 Tablespoons brown sugar
4 cups vanilla ice cream
graham cracker crumbs to sprinkle on top

Directions:
Combine everything (except the graham cracker crumbs) in a blender and liquify to your desired consistency! If you like really thick milkshakes, I combine everything but the ice cream together in a bowl first and leave the ice cream out for a few minutes to soften. Then, instead of blending it, I just use a spoon to mix it all together.

Carmelized Butternut Squash

Yummy way to eat some of that leftover/really cheap squash. (I got an entire squash for 80 cents this week.)
Ingredients:
2 tablespoons butter
1 butternut squash (about 1 3/4 pounds), peeled (veggie peeler worked great), seeded, and cut into 3/4-inch cubes
1/2 cup low-sodium canned chicken broth
1/4 cup water
1 tablespoon dark brown-sugar (I added 2 T)

Directions:
Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.

Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.

Spaghetti Squash

My husbands favorite Fall meal is spaghetti squash. He could seriously eat it every night and be completely satisfied. The first time I bought one... I was completely intimidated/terrified. But it is SO good and really easy.







Ingredients:
One spaghetti squash
Butter
Parmesan cheese

Directions:
Cut your spaghetti squash in half lengthwise. (These babies are really hard to cut... You have been warned.) Scoop out all the seeds/stringy stuff. Place the two squash halves, cut side down, on a cookie sheet. Use a fork to pound holes all over the outside of the squash so that it cooks evenly. Bake in a 350* oven for about 30 minutes. Take out of the oven and use a fork to scrape out the squash. It will literally come out looking like spaghetti noodles. I always wear an oven mitt when I'm holding the squash to scrape it out because it gets really hot. Once you have all your "noodles", top them with butter and parmesan cheese.

Creamy Chicken Noodle Soup

I totally LOVE this chicken noodle soup. It is creamy and thick. Probably not like any chicken noodle soup you've ever had before. (The picture looks kind of weird...but it seriously tastes really good.)

Ingredients:
1/2 c. butter
1/2 c. flour
4 c. chicken broth
1 c. cooked chopped chicken I don't have chicken in mine
1 1/2 c. dry egg noodles, cooked I didn't have a lot of egg noodles, so I
also added in some shells.
Carrots (Optional)

I also added some chopped potatoes today.

Melt butter in large pot. Whisk in flour. Add milk and broth. Whisk until mixture comes to a boil and thickens. Stir in cooked noodles and veggies. I just added the veggies to the noodles while it cooked. Enjoy! Serves 4-6.

Hamburger Casserole

Okay, I totally made the name up for this recipe.

I got the recipe from a recipe swap with our relief society.

And let me tell ya--its become our favorite meal.

Super easy, super tasty and makes great left overs.

I wanted to take a picture of it every time I have made it, but it gets devoured before the camera even comes out. Its so good.

~1 Lb Hamburger

~1 Can Cream Of Chicken

~1 Can Of Tomato Soup

~1/4 Cup Brown Sugar

~Salt and Pepper to taste

~2 Cups Elbow Macaroni

~Shredded Cheese

Cook the elbow mac according to package.

Drain. Then add the cream of chicken. (do not add water). Mix the noodles to coat them in the soup.

In another pan, cook the hamburger until no longer pink.

Drain. Add salt 'n pepper, brown sugar and tomato soup.

Mix together.

In a casserole dish-

Layer the bottom with half the noodles.

Next layer with all of the meat mixture.

Then the top layer with the rest of the noodles.

Top with shredded cheese.

Bake at 350 degrees untill heated through.

Approx 15 minutes.

DELISH! ENJOY!

Sweet and Sour Chicken

Ingredients:
1 lb. chicken breast cut into bite size pieces
3 eggs
1 c. cornstarch

Sauce:
1 c. sugar
1/2 c vinegar
4 T. ketchup
1 T. soy sauce
1/4 c. pineapple juice (or water)
1/2 t. salt
1 T. cornstarch

While chopping up chicken mix the eggs and cornstarch into a small bowl. Also put a pan with oil on the stove to heat up (medium heat). After done cutting, pour chicken pieces into the egg mixture. Take out pieces one atba time and fry in the oil. Flipping until both sides are golden brown.
Put pieces of fried chicken into a pan and put in the oven at 350 to cook for 20 minutes. While chicken is cooking, mix the sweet and sour sauce ingredients together in a saucepan. Whisk together on medium heat until it starts to bubble. Let simmer for 10-15 minutes.

After chicken has cooked for 20 minutes, take out pan and pour sweet and sour sauce over the top. You may also add almonds if you would like. Put back into the oven and cook for 10 more minutes.

Serve over rice. Yum!