I forgot I had taken a picture of these fall leaf cookies back in November. Better late than never, eh? Nick's favorite cookies are sugar cookies so I make them relatively often.
Easy Cookie Glaze
1 cup of powdered sugar
1/2 teaspoon of vanilla extract
1-2 tablespoons of water
food coloring of your choice (optional)
sprinkles or other cookie decorations (optional)
Mix together the ingredients in a small bowl or cup with a fork. Spread onto cooled cookies; cover with sprinkles. Let sit for a half hour to an hour and store (or eat!).
To make a chocolate cookie glaze, add 1 tablespoon of melted chocolate chips and omit the food coloring.
Tuesday, January 29, 2013
Wednesday, January 23, 2013
Fried Butternut Squash- Just Like Mom Used to Make
Fried butternut squash with rice and green beans |
Preparations |
Get a butternut squash, chop the ends off, and peel the
entire thing with a vegetable peeler. (For heaven’s sake, do not use a knife to peel it! They’re
tough suckers. You can hurt yourself trying to peel it with a knife. Plus, the
skin comes off easier with a peeler.) When finished peeling the butternut, seed
the squash and slice it into ¼-inch to ½-inch slices. Do not slice any thicker
or the squash will not cook thoroughly.
Prepare two bowls (or one bowl and one plate). In the first
bowl, scramble two eggs (you may need more eggs later depending on the size of
your squash). In the second bowl (or plate), make Italian-seasoned bread crumbs
using the following ingredients (do it to taste): fresh or dried bread crumbs,
grated Parmesan cheese, dried basil, dried parsley, dried oregano, and a few
shakes of garlic powder; mix until combined. Try to make about 1-1 ½ cups of
the seasoned breadcrumbs.
Sizzle, sizzle, sizzle |
To prepare squash for frying, first dip both sides of a
slice in the egg then dip it into the breadcrumb mixture. Repeat with remaining
squash slices. When the oil is ready, add the prepared butternut slices to the
oil (as many as you can fit easily into the skillet; do not overlap). Fry until
slightly darker than golden on each side.
NOTE: If you have any leftover seasoned breadcrumbs, use
them to fry up other vegetables like sliced zucchini or yellow squash. Although
I don’t eat meat any longer, the crumbs would also be good for breaded pork chops.
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