Nothing perks up a plate of spaghetti like Easy Garlic Cheese Toast. I guarantee that this quick and easy side item will soon be a family favorite. Just be sure to make enough, so your family doesn't fight over the last piece! All you need is a loaf of italian style bread from the bakery at the grocery store, Fleishmann's olive oil spread, shredded parmesan cheese, freeze dried garlic and basil, and a pinch of salt. Broil in the oven on high until golden brown. (I leave the oven door cracked open a bit and watch it brown so it doesn't over cook.) Check out the step by step photos below. Just click on each picture for detailed instructions. Enjoy!
Honey Crescent Rolls
Here is a quick and easy way to please your dinner crowd with very little effort involved! All you need is refrigerated crescent roll dough, butter spread, and some honey to make a little sweet magic out of a weeknight meal. Make extra honey butter spread and use the next morning for biscuits! Yummy! Click on the photos below for step by step instructions.
I set out to conquer the butternut and acorn squash!
I love butternut and squash, and I really wanted to take advantage of these nutritious vegetables while it was in season. I will admit that I do not buy it often because I have always found it awkward to work with in the past. I previously have just halved it and baked it in the oven "face" down. But the problem I have with this method, is it can be difficult to remove the cooked squash from the peel while still keeping it pretty! And pretty is important to me! So I decided to roast the squash in small pieces. After cutting and removing seeds, I was able to easily get the peeling off with a sharp vegetable peeler. After chopping in small cubes with a sharp knife, I spread the squash on a cookie sheet that had been coated with cooking spray. I then used olive oil cooking spray and sprayed the top of the squash cubles liberally. I then dusted with a pinch or two of salt. I then roasted the squash in the oven on 375 degrees for about 30 to 45 minutes. You can roast longer if you desire more tender squash. This method of dealing with the squash seemed to be easier for me, and the squash is a perfect side dish with it comes out of the oven!
But I had something else in mind! I cooked some Konriko Wild Pecan Rice, and added the roasted squash, along with dried cranberries and almond, along with a few pinches of salt to taste. I would have loved to add some green onions, but I didn't have any. You should try that! I was really pleased with the hearty tastes and textures of the Autumn Rice Salad, and I hope you will have some fun with it, too!