Last Friday, Colter and his Dad helped Papa install steel "eyebrows" on several of our windows. We are hopeful the eyebrows will help keep the windows from leaking when we get rain and wind over 50 mph.
I spent much of today making dinner for Carly and Colter and Colter's parents, as a "thank you." I prepared Mansion on Turtle Creek Beef (flavored with garlic, chilies, lime juice, and cilantro), macaroni and cheese, squash souffle, cornbread, and derby pie. The squash souffle recipe is a favorite recipe from Aunt Rhea.
It makes any meal special.
Squash Souffle
3 cups cooked butternut squash (or sweet potatoes)
1/4 cup sugar
2 tablespoons melted butter
2 eggs, beaten
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
Topping: (optional)
1/2 cup brown sugar
1/4 cup flour
1 1/2 tablespoons softened butter
1/2 - 1 cup crushed cereal (I use Honey Bunches of Oats)
1/2 cup chopped pecans
Bake squash at 400 until soft enough to split. Then lay cut sides down and bake until soft, 1 to 1.5 hours total. Scoop out seeds and strings and discard. Scoop squash pulp into a mixing bowl.
Combine squash, sugar, butter, eggs, salt, milk, and vanilla. Mix well. Spoon into greased 2 quart casserole. Bake at 350 for 20 minutes. Remove from oven and add topping.
Topping: Mix ingredients together until crumbly. Pour on top of squash. Bake an additional 15-20 minutes or until firm and lightly browned. Enjoy!
I spent much of today making dinner for Carly and Colter and Colter's parents, as a "thank you." I prepared Mansion on Turtle Creek Beef (flavored with garlic, chilies, lime juice, and cilantro), macaroni and cheese, squash souffle, cornbread, and derby pie. The squash souffle recipe is a favorite recipe from Aunt Rhea.
It makes any meal special.
Squash Souffle
3 cups cooked butternut squash (or sweet potatoes)
1/4 cup sugar
2 tablespoons melted butter
2 eggs, beaten
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
Topping: (optional)
1/2 cup brown sugar
1/4 cup flour
1 1/2 tablespoons softened butter
1/2 - 1 cup crushed cereal (I use Honey Bunches of Oats)
1/2 cup chopped pecans
Bake squash at 400 until soft enough to split. Then lay cut sides down and bake until soft, 1 to 1.5 hours total. Scoop out seeds and strings and discard. Scoop squash pulp into a mixing bowl.
Combine squash, sugar, butter, eggs, salt, milk, and vanilla. Mix well. Spoon into greased 2 quart casserole. Bake at 350 for 20 minutes. Remove from oven and add topping.
Topping: Mix ingredients together until crumbly. Pour on top of squash. Bake an additional 15-20 minutes or until firm and lightly browned. Enjoy!
