It Inspired Me

I am a big fan of recipes from the Pioneer Woman website  this is not one of hers, but is posted on her site.  It was phenomenal.      Ingredients 1  whole Butternut Squash 1 tbsp.  Olive Oil 2  heads Garlic 1 lb.  Italian Sausage, Hot Or Mild 1  package (8 Oz. Size) Cheese Tortelloni 1/2 tsp.  Dried Basil 1/4 tsp.  Dried Oregano 1/8 tsp.  Dried Thyme 2 c.  Homemade, Or Low-sodium Chicken Broth 3 c.  Baby Spinach 1 c.  Heavy Cream Salt And Pepper, to taste Freshly Grated Parmesan Cheese For Serving This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. GET INGREDIENTS   Powered by Chicory Directions Preheat oven to 400ºF. Cut butternut squash in half lengthwise and scoop out seeds and stringy bits. Pour olive oil in the cavity of each squash half. Slice top off the...

Served this with fruit and ice cream for dessert and it was a hit    2/3 cup heavy cream (I used half-and-half)  1/2 cup light corn syrup  1/3 cup dark brown sugar, packed  1/4 cup unsweetened natural cocoa powder  1/4 teaspoon salt, optional and to taste  6 ounces dark or bittersweet chocolate, finely chopped  2 tablespoons butter  2 teaspoons vanilla extract Bring cream, corn syrup (could try honey as an alternative), brown sugar, cocoa powder, salt, and half the chopped chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil for 5 minutes, stirring frequently. Turn off the heat and add butter, vanilla, remaining chocolate, and stir until smooth. Cool slightly before serving. Cooled sauce can be stored in a jar with a lid or in airtight container in the refrigerator for many weeks. I store mine for up to 1 week at room temperature; do as you’re comf...

 2 c. sugar 2 c oil 1 c vinegar 1 t onion powder 1/2 t dry mustard 1 t celery salt 1/2 t paprika Blend until non-gritty texture, about three minutes.  Refrigerate and enjoy.  

 This is my favorite salad dressing.  Be sure you let it rest before using it.  It's so good so be sure to make extra.   1 c mayonaise 1/2 c sugar 1/4 c cider vinegar Mix together and let stand for about one week.