BOO! I’m Back - Dinner and Halloween Dessert

It’s been way too long, I know.  

I’ve heard from many of you, “How’s your blog?”  ”Are you eating anymore?”

Well, since it is fall, I’m making my first squash soup.  The recipe is from our friend SD.  I know I posted this before, but you might be inclined to give it a try now.

Butternut Squash Soup

Cut in half and clean out the seeds.  Season generously with salt and pepper, cinnamon, nutmeg and top with a pat of butter or so.  Roast in a 400 degree oven, till tender.  Anywhere from 45-60 minutes.  This will depend on the size of the squash.

While that’s roasting, dice half an onion, and a whole Granny Smith apple.  I used a Jonathan tonight, that’s what I had. Sautee with a little butter or olive oil.  

After squash is done and cool enough to handle, cut it into chunks and put into a blender.  Add the sauteed onion and apple, and a cup or more of vegetable or chicken stock.  Blend till smooth.  Return to the pot, add more stock, heat and eat.

Candy Corn Sugar Cookies

Last Friday, my dear friend SRO and I made these Candy Corn Cookies to send to the daughters at college.


They are really easy.  They may look complicated, but you don’t need lots of baking expertise.

Make sugar cookie dough.  I like Alton Brown’s.

Divide the dough into thirds.

I use paste food coloring. Dye 1/3 orange, and 1/3 yellow.  Keep the last third just as it is.

Use a loaf pan to layer the dough and let it chill in the refrigerator, or fast track in the freezer.

Line the empty loaf pan with plastic wrap, wax paper, parchment, whatever you like. This will help you lift the dough out after it has chilled.  

Start with the plain white dough, press it into the bottom of the pan.  Next do the same with the orange, and finish with the yellow.

We did a version substituting the yellow with brown.

Chill the dough till it’s firm enough to cut into ¼ inch slices.

Take a slice and cut it into triangles – candy corn pieces!

Here’s the link to the Land O Lakes recipe and video where you can see exactly how to layer and cut the dough.

After they’re baked and still warm, roll in sugar.  They really look nicer with the sugar. 

Waiting to hear how the girls like them!

Dinner: Friday, October 21, 2011

Dinner tonight is another soup.  It’s getting cooler outside.  It’s been cloudy. Warm soup is very appealing.

I’ve a new recipe to make.  We had it last Saturday, at dinner at our friends home.  He made this butternut squash soup.  It was delicious!  It fits the bill for a fall soup.

Simple ingredients: a butternut squash of course, sautéed onion and an apple!  No cream or milk, just add vegetable stock while running it through the blender. 

 Bake the squash till tender – about an hour.  Spice it up with cinnamon, nutmeg & salt and pepper.  The squash is ready and spiced for baking.  About 1 hour.


While baking, I sautéed a small onion, and peeled and cubed a crisp apple.  Recipe calls for Granny Smith.  I used a Ginger Gold instead.  It’s what was in the refrigerator.

When the squash is tender, scoop it out into a blender along with the onions and apples.  Add about a cup or so of veggie broth.  Blend the mix till smooth and then return to the pot.  Add 2 more cups of broth and heat it up.

The soup is a beautiful color.  Salad with Gorgonzola, Greek yogurt with shredded cucumber and toasted pita chips.  Dinner is complete.


MS loved the soup.  The daughter would have just had the yogurt-cucumber dip with the pitas!