Creamy Butternut Twice-Baked Potatoes (MMM!)

OH YA'LL!!!!!  

I just tried this recipe and can't wait for you to try it too.  I found it in a 

Taste of Home magazine...and we all know how tried & true their recipes are! 

It is so creamy and delicious. Combining butternut squash with potato and garden vegetable cream cheese makes this dish a winner.

I think we all love our potatoes.  My family sure does. 

I'll be honest - I normally go for quick and easy.  This one is easy but it does take a little more time.  I'm sure it could be made up the day before and refrigerated until it's time to bake (heat).  

A great option for any holiday meal don't you think? 

I lightened this by using Smart Balance spread for the butter, and Laughing Cow garden vegetable cream cheese.  I added a little extra cheese even. 

I am still drooling just looking at the photo of this awesome side dish. 

It's such a great way to get more veggies into your family.  VERY tasty for sure!

CREAMY BUTTERNUT TWICE-BAKED POTATOES 

4 large baking potatoes

3 c. cooked butternut squash 

4 ozs. spreadable garden vegetable cream cheese

(or Laughing Cow)

3 Tb. butter 

(or Smart Balance Spread)

1/2 tsp. salt

1/2 tsp. pepper

Scrub and pierce potatoes. Bake at 375 for 50 - 55 minutes or until tender. Cool potatoes for 10 minutes; cut in half lengthwise. Scoop out pulp; leaving thin shells. 

In large bowl, combine potatoes and squash; mash until smooth. Add cream cheese, butter, salt and pepper; mix until creamy. Pipe or spoon into potato skins.  Bake, uncovered, at 375 for 10 - 15 minutes or until heated through. 

(To cook my squash, I always poke holes in it (whole) and cook it in the

microwave for about 15 - 18 minutes, depending on size. Allow to stand a few minutes, cut open and cool; remove seeds. Flesh comes right off the skin and you don't have to peel it) 

May be made a day ahead and refrigerated.  Add an extra 10 - 12 minutes when baking if chilled. 

​

Linked to               Scrumptious Sunday        Weekend Potluck   Meal Plan Monday Kitchen Thyme

Tom the Turkey - Fun Centerpiece

THANKSGIVING IS JUST AROUND THE CORNER!!!!

Are you looking for something simple & fun to grace your table? 

How about this little guy? Isn't he just adorable?

He isn't difficult to make either, and what a fun addition he could be to your Thanksgiving decorations! 

I try to have an easy craft for my gr'kids when they're here for holiday dinners. 

I thought TOM was just too cute!

This is what you'll need for each 'turkey'

Candy: 5 caramels, candy corn, chocolate chip, mini-candy coated chocolate pieces, red rope licorice

Nonstick foil

Peanut butter

Dark-colored food coloring

Q-tip Swab

Melt the caramels in bowl in microwave.  Pour melted caramel into round puddle on foil. (With the back of a spoon, I was able to smooth mine out to enlarge it a bit). While caramel is still warm, arrange candy corn feathers and a chocolate chip beak to form turkey. (Let the caramel cool atleast a minute, otherwise the choc chip will melt.)

Apply just a touch of peanut butter to back of 2 mini chocolate pieces, and place above the chocolate chip for the eyes.  Dip q-tip into food coloring, and dot on candy pieces to make pupils.

Cut a 2-inch piece of licorice. Use peanut butter to attach (not really necessary...if caramel is warm enough, it will adhere naturally)

licorice piece to chocolate chip as turkey waddle. Cool turkey completely before removing from foil.

Don't forget that special Thanksgiving 'code to live by'...

A BLESSED THANKSGIVING TO ALL OF YOU!

Linked to The Shady Porch - Holiday Linky Party

Perfect Pumpkin Bread with Cream Cheese Filling

You don't have to call very loudly...just whisper the words "cream cheese" and I'll come running!

Put cream cheese with pumpkin in any dish, and I'll be more than happy to try it for you.

So when I saw this lovely recipe post at Will Cook for Smiles that 'glob' of cream cheese smack dab in the middle of this bread was just too much for me to resist!

Of course I HAD to make it...and there was NO waiting either.

For me, the amount of spices in this recipe was perfect, but of course you can add more or less, according to your preferences.

I know I don't have to mention this, but I will....your house will smell heavenly while this wonderful bread is baking!!!!

Just take a 'Look-See' at this gorgeous lovely treat...

though the photo doesn't do it much justice.

This would make an awesome bread to give for holiday gifts!

I was tickled to use pumpkin puree from my freezer.  I cooked up quite a bit of it this fall, and love being able to use it to make delightful recipes like this one.

I planned ahead and let the puree defrost in the fridge for atleast 2 days, then I lined a small colander with a couple sheets of paper towels, dumped the thawed pumpkin in and let it drain atleast a couple of hours. 

 Makes it more like the 'real deal' that way.

OK - I spose you're ready to run to the kitchen now and make this recipe, so I'll give it to you. 

PUMPKIN BREAD WITH CREAM CHEESE FILLING

1-1/2 c. all purpose flour

1/2 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/2 c. chopped nuts, optional

2 eggs

1/4 c. water

1 c. white sugar

(I used half xylitol)

1/2 c. vegetable oil

(I used 1/4 c. oil & 1/4 c. applesauce)

1 c. pumpkin puree (of course you can use canned)

Preheat oven to 350. Grease a 9" bread pan.

In medium bowl, combine flour, salt, baking soda, baking powder, cinnamon, nutmeg & nuts until blended.

In large bowl, whisk together eggs, water, sugar, & oil; mix well.  Add pumpkin puree and mix until combined.

Add flour mixture to pumpkin mixture and stir until evenly blended.

Pour 1/2 of the bread batter into the prepared pan.

CREAM CHEESE FILLING:

4 ozs. cream cheese, room temperature

1/4 c. white sugar

1 egg

1 Tb. all purpose flour

1/2 tsp. vanilla extract

In small bowl, beat ingredients for filling until well combined, but do not overbeat.

Carefully spread the cream cheese filling over the middle of the batter in the pan.  Leave room between filling and sides of pan. {Cream cheese will spread out when remaining batter is poured over top. You don't want the cream cheese to stick to sides}.

Pour remaining pumpkin batter over filling.  Bake 50 - 55 minutes or until tops are done to touch.

Cool 10 minutes; remove from pans to cool.

Enjoy!

Linked to Mix it up Monday Thursday's Treasures Meal Plan Monday

Peanut Butter Eclair Cake

  Who doesn't love peanut butter & chocolate????? 

(No, no...please...don't tell me if you don't, my heart couldn't bear it!;)

This is a yummy 'spin' on a regular 'chocolate eclair cake'. If you've never tried one, oh boy, are you missing out!

Layering pudding & whipped topping between graham crackers, and in this case, you add peanut butter to the pudding mixture, and use chocolate graham crackers. 

Topped with frosting...it's a great make ahead dish because you want the crackers to soften, so you want to make it ahead!

Gotta love that don't you???

PEANUT BUTTER ECLAIR CAKE

1 box chocolate graham crackers (3 packs inside)

2-3 oz. pkgs. (sugar free) instant vanilla pudding

1 c. creamy peanut butter

3-1/2 c. milk

1- 8 ozs.container (lite) frozen whipped topping, thawed

1/2 tub chocolate ready-made frosting

chopped peanut butter cups, optional 

Spray Pam in bottom of 9" x 13" cake pan.  Place one layer of graham crackers on bottom, breaking to completely cover.  In large mixing bowl, combine pudding mixes, peanut butter and milk; beat with electric mixer for 2 minutes.  Fold in whipped topping.  Spread half of the pudding mixture on top of first layer of crackers.  Place second layer of crackers on top of pudding; spoon remaining pudding on 2nd layer of crackers.  Top with 3rd layer of crackers. 

Heat 1/2 the frosting in microwave for a few seconds to soften; pour over graham crackers and spread all the way to the edge.  Cover and refrigerate overnight so crackers will soften. 

Slice and serve.  Garnish with peanut butter cups if desired. 

  

Linked to In the Kitchen Thursday
           I Freakin' Did it Friday
  Weekend Potluck
Meal Plan Monday

Cheesey Cottage Potatoes & Weekend Potluck #43

WELCOME TO ANOTHER FUN TIME AT WEEKEND POTLUCK! 

AND...

Where I share something worth sharing again....

These yummy potatoes are a MUST HAVE at our family meals. Mixing cooked diced potatoes with butter and velveeta...you can't go wrong.  Topped with a corn flakes/butter topping - MMM! They can be made ahead also. 

Cheesey Cottage Potatoes

We are all SO grateful to have ya'll share in our parties! May your Thanksgiving

season be especially blessed! 

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Mama’s Cornbread Dressing by South Your Mouth

Recipes that caught our attention ~

Poppy Seed Bundt Cake by This and That...Maggie’s Blog

Chocolate & Peanut Butter Crunch Cake by Hungry Couple

And, a personal favorite ~

Skinny Peppermint Mocha Frappe by Peanut Butter & Peppers 

Your hostesses ~

• Life As a Lofthouse ~ Holly
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie

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