What You Need:

1 (2 lb.) butternut squash, halved and seeds removed
2 tsp. canola oil
4 eggs
1 3/4 C half and half
1/4 C maple syrup
1 tsp. salt
1 tsp. pepper

How to Make It:

Preheat oven to 400 degrees.

Brush the squash with the canola oil.  Place the squash meat side down on a rimmed cookie sheet.  Bake the squash 55 minutes or until fork tender and the edge begins to caramelize.  Remove from the oven and allow cooling enough to handle.  Reduce the oven temperature to 300 degrees.

Once the squash has cooled enough remove the meat from the skin with a
spoon.  Place the meat in a food processor or blender.  Puree until smooth.
Measure 2 C of the puree into a mixing bowl and freeze the remainder of the
puree for a later use.

Break the eggs into the puree.  Pour in the half and half and syrup.  Add the salt and pepper and stir to incorporate all the ingredients together well.

Lightly spray a ceramic baking dish with a non stick cooking spray.  Spread the puree mixture into the prepared baking dish.  Fill a larger pan half full of water.  Place the ceramic baking dish into the water bath.

Bake 50 minutes or until the custard is set and a knife inserted in the center
comes out clean.  Cool slightly before cutting and serving.  Makes 6 servings.

Sprinkle the top with a little cinnamon before serving. This makes a great
dessert also.

1/2 C fresh green beans cut into 1 in. pieces
3 tbsp. butter
1 onion, chopped
1/4 C red bell pepper, chopped
1/4 C fresh mushrooms, sliced
6 eggs
1/4 C bread crumbs
1/2 C ranch salad dressing
1/3 C Cheddar cheese, shredded
1/4 C Parmesan cheese, grated

Preheat oven to 350 degrees.

Place the green beans in a saucepan and cover with water.  Place the saucepan over medium high heat and bring the water to a steady boil.  Boil the green beans 4 minutes or until crisp tender.  Drain the beans well in a colander and set aside.

Place the butter in a skillet over medium heat and allow the butter to melt
completely.  Add the onion and cook 4 minutes or until the onion becomes soft.  Add the bell pepper and mushrooms and continue cooking an additional 2 minutes.  Add the green beans and stir until combined.  Remove the skillet from the heat.

Break the eggs into a large mixing bowl and beat slightly with a fork.  Fold the bread crumbs and ranch dressing into the eggs with a rubber spatula.  Add the vegetables and blend all the ingredients together well.

Butter a quiche pan or pie plate well.  Spread the vegetable mixture into the prepared pan.  Sprinkle the top of the dish with both types of cheese.

Bake 22 minutes or until set.

6 Servings

Chopped zucchini, squash, tomatoes, diced peppers, black olives or any of your favorite vegetables can be substituted in this recipe.

2 (16 oz.) cans yams, drained well
2 eggs
1/2 C dark brown sugar, firmly packed and divided
1/3 C butter, melted and divided
1 tsp. salt
1/2 C pecan halves

Preheat oven to 350 degrees.

Place the drained yams into a large mixing bowl and mash well with a potato
masher or fork.  Break the eggs into the mashed yams.  Add 1/4 C of the brown sugar, 2 tbsp. of the melted butter and the salt to the mixture.

Use an electric mixer on medium speed and beat the ingredients together well.
Spray a 1 qt. casserole dish with a non stick cooking spray. Place the yam mixture into the prepared casserole dish.  Lay the pecan halves over the top of the yam mixture to completely cover the top.

Sprinkle the remaining brown sugar over the top of the pecan halves.  Drizzle the remaining butter over the top.

Bake 25 minutes.

6 Servings

4 fresh yams can be substituted for the canned yams. Peel, quarter and boil
them in water until fork tender before mashing. This dessert also tastes good
with mini marshmallows place over the top of the pecans instead of the sugar
and butter. Watch baking time so the marshmallows do not burn. If they become
to brown cover with foil and continue baking.

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1 (8 oz.) pkg. cream cheese, softened
1/3 C milk
1/4 C Parmesan cheese, grated
1 tsp. basil
4 carrots, sliced
1 (8 oz.) pkg. sugar snap peas
1 C fresh broccoli, cut in pieces
1 red pepper, chopped
1 (6 oz.) pkg. stuffing mix for chicken

Preheat oven to 350 degrees.

Place the cream cheese in a microwavable bowl.  Pour the milk in with the cream cheese.  Microwave the mixture on high for 1 minute.  Remove the mixture from the microwave and stir until smooth.

Add the Parmesan cheese and the basil to the mixture and blend together well.  Place all the vegetables into the mixture and stir until completely covered.

Spray a large baking dish generously with a non stick cooking spray.  Place the vegetable mixture into the prepared baking pan.

Prepare the stuffing mix as directed on the package.  Spread the prepared stuffing mix over the top of the casserole.

Bake 30 minutes or until the stuffing is a light golden brown.

10 Servings