This is a Paula Deen recipe, and it's really yummy! Devin really doesn't like squash but liked this soup, so give it a try sometime!!! Also, it's a very inexpensive meal:)
Ingredients
2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces (apparently you can buy cubed squash at Costco, which would make things easier)
1 1/2 cups diced onion
2 carrots, peeled and diced
3 (13 3/4-ounce) cans chicken broth (I used chicken stock, I just think it has more flavor)
1/2 teaspoon salt (I also used more salt than this)
2 tablespoons butter
1/2 cup light cream or heavy cream
Sour cream, for garnish
Directions
In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream, if desired.
I think this would be really good garnished with either chives or green onions. And served with garlic bread......just a suggestion!
Tuesday, December 8, 2009
Sunday, December 6, 2009
Fajita Pitas
This is an everyday type of recipe. It's just another way to do fajita's, but we really have liked it!
6 boneless skinless chicken breast halves
1 large onion, sliced
1 large green pepper, thinly sliced
1 tbsp. oil
2 cups shredded Mexican cheese blend or cheddar cheese
8 pita breads, halved
Sauce:
1 medium onion, finely chopped
1 medium tomato, finely chopped
1/2 jalapeno, finely chopped
1 tbsp. minced fresh cilantro (I always add more!)
1 tbsp. oil
Guacamole and sour cream, optional
also, this recipe doesn't call for any seasoning, but I always add salt, pepper, and cumin. But you can do whatever sounds good to you!
Grill Chicken, covered, over medium heat for 16-20 minutes (we don't have a grill, so I cook it in pan with a little oil and salt and pepper). Cut into strips. In a skillet, saute onion and green pepper in oil. Add chicken and cheese. Stuff into pita halves; place on an ungreased baking sheet. Bake at 325 for 10 minutes or until cheese is melted. Meanwhile, for sauce, combine the onion, tomato, jalapeno, cilantro and oil in a bowl; mix well. Serve sauce and sour cream or guacamole if desired with pitas.
6 boneless skinless chicken breast halves
1 large onion, sliced
1 large green pepper, thinly sliced
1 tbsp. oil
2 cups shredded Mexican cheese blend or cheddar cheese
8 pita breads, halved
Sauce:
1 medium onion, finely chopped
1 medium tomato, finely chopped
1/2 jalapeno, finely chopped
1 tbsp. minced fresh cilantro (I always add more!)
1 tbsp. oil
Guacamole and sour cream, optional
also, this recipe doesn't call for any seasoning, but I always add salt, pepper, and cumin. But you can do whatever sounds good to you!
Grill Chicken, covered, over medium heat for 16-20 minutes (we don't have a grill, so I cook it in pan with a little oil and salt and pepper). Cut into strips. In a skillet, saute onion and green pepper in oil. Add chicken and cheese. Stuff into pita halves; place on an ungreased baking sheet. Bake at 325 for 10 minutes or until cheese is melted. Meanwhile, for sauce, combine the onion, tomato, jalapeno, cilantro and oil in a bowl; mix well. Serve sauce and sour cream or guacamole if desired with pitas.
Monday, November 23, 2009
French Onion Soup
I've kind of been on a soup kick lately. I know that I've posted Mimi's French Onion Soup recipe but I liked this one better. I think the trick is to make sure you cook the onions for a really long time until they are caramel colored. This will give the soup great flavor. My onions took about 30 minutes to caramelize.
I doubled this soup thinking that I would have a ton of extra but the onions cooked down so much that it really wasn't that much.
Ingredients:
8 medium or 6 large onions, peeled and sliced thinly
2 Tbsp. olive oil
1 Tbsp. butter
1 cup sherry wine (could use water but the wine helps the flavor. I just bought sherry cooking wine at Walmart for $2.00, find by vinegar.)
Approx. 2 tsp. sugar
2 cups chicken broth
2 cups beef broth
2 cloves garlic, left whole
1 bay leaves
Salt and Pepper, to taste
1 lb. swiss cheese, grated
slices of sourdough or favorite bread
Preparation:
Saute onions in olive oil in large skillet (I just used soup pot) on med. heat for 5-7 minutes. Turn up heat to med. high and cook 10 more minutes, or until bottom of pan is starting to brown. Add sherry to deglaze pan. Add some sugar and continue to saute until onions are very dark caramel color. Deglaze again with sherry. Add in broth,garlic, bay leaf and seasonings. Simmer for at least 30 minutes. Before serving remove garlic and bay leaf. Ladle into soup bowls. Toast sliced bread at 350 degrees for 15-20 minutes and place on top of soup. Sprinkle cheese on top. Place bowls on bake sheet and put under broiler until golden brown.
I doubled this soup thinking that I would have a ton of extra but the onions cooked down so much that it really wasn't that much.
Ingredients:
8 medium or 6 large onions, peeled and sliced thinly
2 Tbsp. olive oil
1 Tbsp. butter
1 cup sherry wine (could use water but the wine helps the flavor. I just bought sherry cooking wine at Walmart for $2.00, find by vinegar.)
Approx. 2 tsp. sugar
2 cups chicken broth
2 cups beef broth
2 cloves garlic, left whole
1 bay leaves
Salt and Pepper, to taste
1 lb. swiss cheese, grated
slices of sourdough or favorite bread
Preparation:
Saute onions in olive oil in large skillet (I just used soup pot) on med. heat for 5-7 minutes. Turn up heat to med. high and cook 10 more minutes, or until bottom of pan is starting to brown. Add sherry to deglaze pan. Add some sugar and continue to saute until onions are very dark caramel color. Deglaze again with sherry. Add in broth,garlic, bay leaf and seasonings. Simmer for at least 30 minutes. Before serving remove garlic and bay leaf. Ladle into soup bowls. Toast sliced bread at 350 degrees for 15-20 minutes and place on top of soup. Sprinkle cheese on top. Place bowls on bake sheet and put under broiler until golden brown.
Wednesday, November 18, 2009
Creamy White Chili
I made this delicious soup that I found on a blog called My Kitchen Cafe. I noticed that Crystal might be getting some of her yummy recipes from there as well. So I had this brilliant idea...why not share some of my favorite food sites as links on our website. I added on the right side at the bottom. So Please, Please, Please add to it!
1 pound chicken breasts, cut into cubes (I used pre-cooked chicken)
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth (I think I used about 3 cups of stock)
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Garnish Cilantro
Garnish Tortilla Chips (I just Tostitos Hint of Lime)
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream.
Makes about 6 servings.
For some of you (Crystal) you may want to double this because we gobbled it up in 2 days.
1 pound chicken breasts, cut into cubes (I used pre-cooked chicken)
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth (I think I used about 3 cups of stock)
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Garnish Cilantro
Garnish Tortilla Chips (I just Tostitos Hint of Lime)
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream.
Makes about 6 servings.
For some of you (Crystal) you may want to double this because we gobbled it up in 2 days.
Wednesday, November 11, 2009
Pumpkin waffles or pancakes
Today the kids don't have school because California observes Veterans Day. So, we are having a lazy day at home. And what says lazy day better then waffles for breakfast. And these just aren't just waffles these are warm and aromatic. Happy fall to me! I am serving them with buttermilk syrup. Another way to make them yummy would to be to add cinnamon to the buttermilk syrup.
Here it is:
1 cup flour (I always do wheat flour)
1tsp. baking powder
1 tsp. baking soda
1 Tb. Pumpkin Pie spice
1/2 tsp. salt
2 TB. Sugar
1 cup buttermilk
1/2 cup canned pumpkin
2 eggs
1/4 cup Canola oil (sometimes I use half the amount and it turns out great)
1 tsp. Vanilla
Whisk all ingredients together until well blended and cook on hot griddle of waffle iron.
I double this for my family. I guessing this recipe makes about 6-8 belgian waffles. This is also a great way to use some food storage!
Here it is:
1 cup flour (I always do wheat flour)
1tsp. baking powder
1 tsp. baking soda
1 Tb. Pumpkin Pie spice
1/2 tsp. salt
2 TB. Sugar
1 cup buttermilk
1/2 cup canned pumpkin
2 eggs
1/4 cup Canola oil (sometimes I use half the amount and it turns out great)
1 tsp. Vanilla
Whisk all ingredients together until well blended and cook on hot griddle of waffle iron.
I double this for my family. I guessing this recipe makes about 6-8 belgian waffles. This is also a great way to use some food storage!
Sunday, October 25, 2009
ITALIAN GREEN BEANS
I have had several requests for the recipes used at Duke's wedding luncheon. Two of the recipes are already listed on the blog. The first, Mona's Teriayaki Chicken, and the second, Everything Tossed Salad. The Chicken turns out wonderfully if done exactly as the recipe says. However, Candace, thought it would be more attractive if we did the chicken on skewers. Therefore, we cut the chicken thighs into 1/2 inch-3/4 inch strips before we marinated it. After marinating, we put the strips onto skewers. We baked the skewers in the oven until the meat was done, which took less time then the recipe, because the chicken pieces were smaller. We made the sauce as explained in the recipe.
The Everything Tossed Salad is a family favorite shared with us by Rob's sister Mashelle. The recipe is great. However, for the luncheon, we omitted the apple, and the avacado so we didn't have to try and keep them from browning. We also decided to use red wine vinegar instead of white wine vinegar (the red wine vinegar is a little prettier for serving) . we used canola oil instead of Olive Oil ( it is cheaper) and we whisked about a Tablespoon of sour cream into the dressing (this was to try and help keep the dressing emulsified better). If I were making the salad for my family, I would double the dressing recipe.
ITALIAN GREEN BEANS
This recipe was borrowed from the Lion House Classics recipe book. Candace and I thought this was a great recipe and very easy.
4 slices thick bacon
2 tablespoons bacon drippings
1 green onion, chopped
1 tablespoon chopped green pepper
1 can (16 ounces) green beans, drained (we used frozen, cut green beans)
1 can (16 ounces) italian seasoned diced tomatoes (we used S&W brand)
1 teaspoon salt
Saute bacon in hot frying pan until cooked but not crisp. Remove from pan. Measure 2 tablespoons drippings into frying pan. Add onion and green pepper, cook until soft but not brown, about 5 minutes. Add green beans, seasoned tomatoes, salt, and bacon pieces. Stir, cover and simmer until beans are heated through. Makes 6 servings. I would recommend serving these with a slotted spoon so that you avoid extra liquid on your plates.
The last recipes to post are Buttermilk Pie and Berry Sauce
The Everything Tossed Salad is a family favorite shared with us by Rob's sister Mashelle. The recipe is great. However, for the luncheon, we omitted the apple, and the avacado so we didn't have to try and keep them from browning. We also decided to use red wine vinegar instead of white wine vinegar (the red wine vinegar is a little prettier for serving) . we used canola oil instead of Olive Oil ( it is cheaper) and we whisked about a Tablespoon of sour cream into the dressing (this was to try and help keep the dressing emulsified better). If I were making the salad for my family, I would double the dressing recipe.
ITALIAN GREEN BEANS
This recipe was borrowed from the Lion House Classics recipe book. Candace and I thought this was a great recipe and very easy.
4 slices thick bacon
2 tablespoons bacon drippings
1 green onion, chopped
1 tablespoon chopped green pepper
1 can (16 ounces) green beans, drained (we used frozen, cut green beans)
1 can (16 ounces) italian seasoned diced tomatoes (we used S&W brand)
1 teaspoon salt
Saute bacon in hot frying pan until cooked but not crisp. Remove from pan. Measure 2 tablespoons drippings into frying pan. Add onion and green pepper, cook until soft but not brown, about 5 minutes. Add green beans, seasoned tomatoes, salt, and bacon pieces. Stir, cover and simmer until beans are heated through. Makes 6 servings. I would recommend serving these with a slotted spoon so that you avoid extra liquid on your plates.
The last recipes to post are Buttermilk Pie and Berry Sauce
Wednesday, October 21, 2009
Rice and Black Bean Pilaf
The other night I made Crystal's yummy Baked Chicken Taquitos which we loved. On the side I served this beans and rice dish and we thought it was really good. So I hope you like it too.
I adapted this recipe from Ellie Krieger of the Food Network.
Ingredients
1 cup rice (my favorite rice is uncle ben's. If you haven't tried it you should.)
2 1/4 cups low-sodium chicken broth
1 tablespoon olive oil
1 small onion, diced (1 cup)
2 cloves garlic, minced
2 teaspoons fresh chopped oregano or 1 teaspoon dried
1 stalk celery, finely diced
1 large carrot, finely diced
1 teaspoon ground cumin
1/2 teaspoon dried chili flakes
1 (15.5 ounce) can black beans, drained and rinsed
1 small tomato, finely diced
3 Tbsp. roughly chopped cilantro
Directions
Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork. (I ignored these instructions and cooked the rice in my rice cooker how I normally cook rice...with a little salt, butter, 2c. water and 2 chicken boullion cubes.)
Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and tomato and cook until just warmed through, about 1-2 minutes.
Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with cilantro.
I adapted this recipe from Ellie Krieger of the Food Network.
Ingredients
1 cup rice (my favorite rice is uncle ben's. If you haven't tried it you should.)
2 1/4 cups low-sodium chicken broth
1 tablespoon olive oil
1 small onion, diced (1 cup)
2 cloves garlic, minced
2 teaspoons fresh chopped oregano or 1 teaspoon dried
1 stalk celery, finely diced
1 large carrot, finely diced
1 teaspoon ground cumin
1/2 teaspoon dried chili flakes
1 (15.5 ounce) can black beans, drained and rinsed
1 small tomato, finely diced
3 Tbsp. roughly chopped cilantro
Directions
Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork. (I ignored these instructions and cooked the rice in my rice cooker how I normally cook rice...with a little salt, butter, 2c. water and 2 chicken boullion cubes.)
Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and tomato and cook until just warmed through, about 1-2 minutes.
Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with cilantro.
Chocolate Eclair Cream Puffs
So this is the recipe for the cream puffs that were at my wedding. These really aren't as hard as they appear and I thought they were really fun to make. Also who doesn't like an eclair/cream puff right?
Makes about 12 large
Puff Dough
1 cup water
4 eggs (room temperature - **this step is very important**)
1 cup sifted flour
1/4 cup butter (1/2 stick)
1/2 tsp. salr
1 Tbsp. sugar
Step 1
Bring water to boil with salt and butter. As soon as butter melts and full boil begins, add flour all at once. Stir Rapidly. Remove from heat and continue stirring till mixture looks like cornmeal mush.
Tip:(Since I have never made cornmeal mush before I kind of stopped stirring until I couldn't stir anymore. Which is basically until it is just combined.)
Step 2
Add eggs one at a time. Beat each one till it blends in well. (I would definitely use a hand mixer for this unless you want a workout)
Step 3
For miniature puffs, drop by teaspoon on to greased, heavy cookie sheet about 3 inches apart. Preheat oven to 425 degrees. Place puffs in oven and turn down immediatly to 400 degrees. Bake at 400 for about 15 minutes or till light brown on top. (It is important that they are cooked long enough, under cooking will cause them to collapse.) Remove from oven and slit sides to allow steam to escape. (I did this and eventually ended up cutting the whole top off because it was easier to fill them that way.) After cutting take out any loose batter. Allow to cool completely before filling.
Step 4
For dessert size puffs, drop from large spoon in desired shape. Bake at 425 degrees for 20 minutes then 375 degrees for 20 minutes. Follow the same instructions as for miniature puffs after they are removed from oven. (I don't think I cooked them the entire time so make sure to keep an eye on things.)
Cream Filling
1 small pkg. Vanilla Instant Pudding
1 cup milk
1 cup whipping cream (you could substitute cool whip)
Step 1
Prepare pudding with milk and let set-up in fridge.
Step2
Whip cream like you usually would...with sugar and vanilla.
Step 3
Fold pudding and cream together.
Step 4
Fill cooled puffs.
Tip: If you like a lot of cream in your puffs (which I do) you may want to double this or add more cream to make it go further. When I made these I had enough to fill all mine but 2.
Chocolate Glaze/Frosting
3 Tbsp. butter, melted
3 Tbsp. cocoa
1 tsp. vanilla
3 Tbsp. boiling water (or a little more, if necessary
2 c. powdered sugar
Step 1
Mix all ingredients together. Play with powdered sugar and water until you get the right consistency.
Step 2
Spread on top of filled cream puffs.
Makes about 12 large
Puff Dough
1 cup water
4 eggs (room temperature - **this step is very important**)
1 cup sifted flour
1/4 cup butter (1/2 stick)
1/2 tsp. salr
1 Tbsp. sugar
Step 1
Bring water to boil with salt and butter. As soon as butter melts and full boil begins, add flour all at once. Stir Rapidly. Remove from heat and continue stirring till mixture looks like cornmeal mush.
Tip:(Since I have never made cornmeal mush before I kind of stopped stirring until I couldn't stir anymore. Which is basically until it is just combined.)
Step 2
Add eggs one at a time. Beat each one till it blends in well. (I would definitely use a hand mixer for this unless you want a workout)
Step 3
For miniature puffs, drop by teaspoon on to greased, heavy cookie sheet about 3 inches apart. Preheat oven to 425 degrees. Place puffs in oven and turn down immediatly to 400 degrees. Bake at 400 for about 15 minutes or till light brown on top. (It is important that they are cooked long enough, under cooking will cause them to collapse.) Remove from oven and slit sides to allow steam to escape. (I did this and eventually ended up cutting the whole top off because it was easier to fill them that way.) After cutting take out any loose batter. Allow to cool completely before filling.
Step 4
For dessert size puffs, drop from large spoon in desired shape. Bake at 425 degrees for 20 minutes then 375 degrees for 20 minutes. Follow the same instructions as for miniature puffs after they are removed from oven. (I don't think I cooked them the entire time so make sure to keep an eye on things.)
Cream Filling
1 small pkg. Vanilla Instant Pudding
1 cup milk
1 cup whipping cream (you could substitute cool whip)
Step 1
Prepare pudding with milk and let set-up in fridge.
Step2
Whip cream like you usually would...with sugar and vanilla.
Step 3
Fold pudding and cream together.
Step 4
Fill cooled puffs.
Tip: If you like a lot of cream in your puffs (which I do) you may want to double this or add more cream to make it go further. When I made these I had enough to fill all mine but 2.
Chocolate Glaze/Frosting
3 Tbsp. butter, melted
3 Tbsp. cocoa
1 tsp. vanilla
3 Tbsp. boiling water (or a little more, if necessary
2 c. powdered sugar
Step 1
Mix all ingredients together. Play with powdered sugar and water until you get the right consistency.
Step 2
Spread on top of filled cream puffs.
Sunday, October 18, 2009
TORTILLA CASSEROLE
This is a great family meal that is easy and tasty. Next time I make it I am going to try an additional layer of cheese. Between step 9 and step 10. ENJOY!
- ¾ lb extra lean ground beef
- 1 chopped onion
- 1-2 minced garlic clove
- 1 can dark red kidney beans or black beans, drained and rinsed ( I use black beans)
- 1 can diced tomatoes, undrained (14 ½ ounce)
- 1 can green chilies, chopped (4 ½ ounce)
- 2 tsp. chili powder
- 1 Tbsp. brown sugar
- 6-8 corn tortillas’
- ¾ cup sour cream (Can use more)
- 8 ounces of mozzarella cheese or cheddar cheese ( I use mozzarella cheese)
- 2 Tbsp. fresh cilantro
- Heat oven to 350 degree, spray large nonstick fry pan with veggie spray, heat over high heat until hot.
- Add ground beef, onion, and garlic, brown 8-10 minutes, until thoroughly cooked, stirring constantly.
- Drain well, return beef mixture to fry pan.
- Add beans, tomatoes, chilies and chili powder, mix well.
- Reduce heat, simmer 5 minutes.
- Meanwhile, spray 12x8 (2quart) baking dish with veggie spray.
- Cut each tortilla in half, place 6-8 halves in bottom of sprayed baking dish, overlapping slightly.
- Spoon half of the beef mixture evenly over the tortillas.
- Spoon sour cream over beef mixture, spread evenly.
- Top with remaining 6-8 tortilla halves and remaining beef mixture.
- Cover tightly with foil.
- Bake at 350 degrees for 25 minutes.
- Remove from oven, sprinkle with cheese.
- Cover, let stand 3 minutes or until cheese is melted, sprinkle with cilantro
Saturday, October 17, 2009
Apple spice cake with caramel spice sauce.
So, while all of you are enjoying your beautiful fall, I can only dream of a beautiful fall. I miss the cool weather, sweaters, apple orchards, leaves changing and all of the greatness of fall (my favorite season). So, I have to pretend it's fall. This recipe made my house smell all warm and spicy; even if it's 80 degrees outside (and 90 in my kitchen because the oven is on).
1 cup sugar
1/4 cup butter
1 egg
2 un-peeled shredded apples
1 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 salt
1/2 cup chopped walnuts or pecans (optional)
Pre-heat oven to 350 degrees. In a medium bowl cream together butter & sugar. Add egg & beat well. Add shredded apples & mix well. Stir in dry ingredients & mix until just combined. Stir in nuts. Pour into a greased 9x9 pan & bake for 40-50 minutes. Serve with caramel spice sauce & whipped cream.
**double recipe for 9x13 pan & bake for 45-60 minutes.
Caramel Spice Sauce:
1 stick butter
1 1/2 cup sugar
3/4 cup evaporated milk
1 1/2 tsp vanilla
1/8 tsp. nutmeg
In a small sauce pan on medium heat, melt together butter, sugar & milk
for 10-15 minutes (do not boil). Stir frequently. Add vanilla & nutmeg.
1 cup sugar
1/4 cup butter
1 egg
2 un-peeled shredded apples
1 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 salt
1/2 cup chopped walnuts or pecans (optional)
Pre-heat oven to 350 degrees. In a medium bowl cream together butter & sugar. Add egg & beat well. Add shredded apples & mix well. Stir in dry ingredients & mix until just combined. Stir in nuts. Pour into a greased 9x9 pan & bake for 40-50 minutes. Serve with caramel spice sauce & whipped cream.
**double recipe for 9x13 pan & bake for 45-60 minutes.
Caramel Spice Sauce:
1 stick butter
1 1/2 cup sugar
3/4 cup evaporated milk
1 1/2 tsp vanilla
1/8 tsp. nutmeg
In a small sauce pan on medium heat, melt together butter, sugar & milk
for 10-15 minutes (do not boil). Stir frequently. Add vanilla & nutmeg.
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