Saturday, September 27, 2014

Caramelized Butternut Squash

Love this time of the year! We transcend from the hot summer months to the cooler temperatures and more vibrant colors of fall. Along with that are the wonderful fall veggies!! Do you love butternut squash? I didn't, but now I love it. Here is a quick and easy side dish that will have even your pickiest eaters asking for more!!
1 lb. butternut squash, cubed (I bought it pre-cut from Costco)
2 TBSP olive or coconut oil
pinch red pepper flakes
salt/pepper to taste
Heat oil in skillet over high heat, add remaining ingredients and stir. Cook 10-12 minutes, stirring only a couple times, until squash is tender and crisp-brown on the outside.

Sunday, September 21, 2014

Cream Cheese Delight

I pinned this recipe a while back to one of my Pinterest boards and then forgot about it. Then last week someone brought it to work and OMGosh...I will never forget it again. I happen to love cream cheese but I believe even if you are not a big fan, you will love this!! It is light and flaky and not at all heavy like I thought it would be. It is rich though, and a small piece is all you need!


2 can (8 ounces each) refrigerated crescent roll dough,
2 package (8 ounces each) cream cheese,
1 cup white sugar,
1 tsp. vanilla extract,
12 cup margarine, melted
14 cup white sugar,
1 tsp ground cinnamon

1.       Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.

2.       Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.

3.       Bake for 25 to 30 minutes in the preheated oven or until the top is crisp and golden.