Wash squash, peel and trim ends, and cut into 1-inch slices. Cook in a small amount of water for 15 to 20 minutes. Drain well and puree in blender. Measure 2 cups of the cooked squash, combine with eggs, butter, and applesauce, and set aside. Combine dry ingredients in a large bowl. Make a well in center of mixture. Add squash to dry ingredients, stirring only until moist. Spoon into greased muffin tins, filling 3/4 full. Bake at 375 degrees for 20 minutes or until toothpick inserted in center of muffin comes out clean.
Fresh strawberries are abundant in the Springtime, and one big strawberry only sets you back six calories. A cupful is about 30 calories. Besides keeping your figure sleek on the outside, strawberries work wonders internally. Scientific studies show that eating strawberries has potential health benefits in fighting against cancer, aging, inflammation and neurological diseases.
Berries are an excellent source of vitamin-C and a powerful natural antioxidant. This gives your body resistance against infections and neutralizes free radicals (which cause aging).
Strawberries are rich in B-complex vitamins which help the body metabolize. The fruit is also a source of vitamin A and vitamin E which also fight disease and the effects of aging.
Strawberries even contain iron for healthy red blood cell production and flourine (think flouride) which is good for your bones and teeth.
So you have a lot more than just a delicious, sweet treat to appreciate when you snack on your Grow Alabama strawberries this week.
1/2 cup heavy cream
3 cloves garlic, finely chopped
3 shallots, finely chopped
1/2 cup grated Parmesan, divided
1/8 teaspoon ground nutmeg
Salt and freshly ground black pepper
16 (2-inch) short-dough tartlet (butter based shells used to make hors d’oeuvres)
Combine cream, garlic, and shallot in a saucepan over low heat and reduce by about 1/3.
Preheat oven to 300 degrees F.
Add peas, half of the Parmesan, nutmeg, and salt and pepper to cream mixture, and continue to reduce to medium thickness, then let cool. Place a spoonful of the peas mixture into each tartlet shell. Sprinkle reserved Parmesan on top of each. Brown in oven, and serve hot.
Preheat oven to 225°F. Halve each cherry tomato crosswise and arrange on a greased baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.
Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.
Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking.
Preheat the oven to 350°. On a surface dusted with flour, unfold the rolls. Place an apple wedge on the wide edge of each piece of dough. Lightly sprinkle cinnamon, nutmeg, and allspice on apples. Use a pinch of brown sugar on each apple. Roll apple up in crescent roll. Place the dumplings in an 8-inch square baking dish.
Now melt the butter with 3/4 cup of brown sugar and 1/2 tsp. of cinnamon in a saucepan. Stir in the Mountain Dew. Pour the mixture on the dumplings. Cover with foil and bake for 15 minutes. Remove foil and bake 15 more minutes.