Today is National Acorn Squash Day.

2 servings

Preheat oven to 350 degrees F.

Cut squash lenghtwise.

Remove seeds and pulp.

In each hollowed out cavity add 1 tbsp each of butter, sugar, raisins, cranberries and 1/2 tsp cinnamon. Season with salt and pepper. Now you have a well of sweet gooey yumminess.

Place in baking dish and cover with foil. Bake until soft 1-1 1/2 hours.

Acorn Squash Full Recipe

Today is National Coffee Ice Cream Day.

Nobody in my household likes coffee so this recipe doesn’t get made very often.  I hope you get to enjoy it more than we do.

Coffee Ice Cream Recipe

1. In saucepan, stir sugar, cornstarch, coffee and butter until blended.

2. Stir in milk and bring to a boil over medium, stirring constantly for 2 minutes until thickened. Remove from heat and stir in vanilla.  Let cool completely.

3. Stir in condensed milk.

4. In a mixing bowl beat cream until stiff peaks form.  Fold into milk mixture.

5. Pour in 9″ square pan and cover.  Freeze for 6 hours or until firm.

Today is National Macadamia Nut Day.

When we think of this delicious nut we instantly think of Hawaii however they actually originate in Australia where the tree they grow on is native.    Demand and prices for these treats are quite high due to the slow growing nature of the plant and producers need to plant large orchards to be able to keep up the supply.  Macadamia Nuts are now grown in Hawaii, Costa Rica, Mexico, South Africa, and Israel to name a few.

Chocolate Chip and Macadamia Nut Cookies

Preheat oven to 325 degrees F. Grease 2 large cookie sheets with margarine or cover with parchment paper.

In mixing bowl add butter and sugar.

Cream together

Add egg and vanilla.

Beat together until smooth.

In another bowl mix together flour, baking soda, and salt.

Gradually add dry ingredients to butter mixture.

Chop the macadamia nuts.

Add nuts and chocolate chips to batter.

Stir to incorporate.

Drop by rounded teaspoonfuls 2 inches apart on cookie sheet.

Bake until golden about 10-12 minutes.

Remove from oven and let cool.

Enjoy!

Chocolate Chip Macadamia Nut Cookies Full Recipe

Today is National Welsh Rarebit Day.

Typical in Great Britian, Welsh Rarebit is a fondue-like savoury sauce made with cheese that is served over buttered toast.

Welsh Rarebit Recipe

1. Preheat oven to 325 degrees F.

2. Grate the cheese.

3. Put butter, cheese, milk, mustard powder, worchestershire, salt and pepper in saucepan. Heat over low until until smooth and creamy and cheese is melted, stirring constantly.

4. Toast the bread.  Cut in triangles and arrange in a casserole dish.

5. Ladle sauce over toast.

6. Bake in oven, about 15 minutes, or until crusty. Slice tomato.

7. Serve 2 triangles per plate.  Top with tomato.

Today is National Cherry Popover Day.

Cherry Popover Recipe

You need:

Preheat oven to 450 degrees F.

In saucepan melt the butter.

Take the cherries,

Slice them in half and remove the cherry pits.

Chop again in half.

In large bowl mix together milk, melted butter, flour and salt until smooth.

Add eggs one at a time and mix until incorporated.

Stir in cherries.

Coat 12 muffin cups with butter.

Fill cup 3/4 full with batter.

Bake in oven for 20 minutes

Reduce heat to 350 degrees F without opening pan and bake 10 minutes more. Do not open oven at all during baking!

Remove from oven and pierce tops with fork to let out steam.

Allow to cool 5 minutes before serving.  Because popovers are not made with sugar they are not particularily sweet.  Cut them in half and spread with your favorite fruit jam or honey.

Cherry Popover Full Recipe

1. Beat the milk, melted butter, flour, and salt in a medium bowl until just smooth, then add eggs one at a time, beating until incorporated. Stir in cherries. Allow batter to rest for 15 minutes.

2. Preheat oven to 450F. Butter 12 muffin cups (or 6 popover cups) taking care to coat the cups as well as the area around the top as well.

3. Fill cups 3/4 full and bake in preheated oven for 20 minutes. Without opening the oven door, lower the heat to 350F and bake 10 minutes longer.

4. Remove from oven, pierce tops with a knife to let the steam escape, and allow to cool in pan for 5 minutes.

5. Remove from pan, and serve.

Today is National Trail Mix Day.

You can make your own trail mix using any combinations of cereal, nuts, dried fruit and chocolate candies.

Trail Mix

1. Mix all ingredients together and place in snack size bags.

Today is National Toasted Marshmallow Day.

You need:

This is really glossy, rich, sticky icing very much not like any you’ve tasted before.

In a bowl over a pot of simmering water whisk together the egg whites, sugar and cream of tartar.

Once it is warm, remove it from the heat and beat until glossy and thick peaks form.

Add the vanilla and beat for another minute.

You want to use this immediately. I used it for this my sponge cake recipe.

Marshmallow Frosting

1. In a bowl over a pot of simmering water whisk together the egg whites, sugar and cream of tartar until warm.
2. Remove from heat and beat until glossy peaks form. Add the vanilla and beat 1 minute more to combine. Use immediately.

Today is National Lemon Juice Day and National Chop Suey Day.

You can substitute any of the vegetables for ones you prefer and you can use beef or pork instead of the chicken.

You need:

With just a little prep work you have a super healthy dinner.  So here goes.

Wash the bok choy well and chop into large pieces.

Slice the mushrooms.

Cut the green pepper into large pieces.

Peel the carrot and slice.

Slice the celery.

Slice the onions.

You can leave the snow peas as they are.

Place all your vegetables in a big bowl except the bean sprouts.

Slice your chicken into strips.

In  a medium bowl combine 1 tsp soy sauce, 1 1/2 tsp oyster sauce, salt, pepper and 1/2 tsp cornstarch.

Add the chicken and toss to coat.  Let marinade 10-15 minutes.

In another bowl combine the chicken broth, 2 tsp oyster sauce and 1 tsp cornstarch.  Whisk together well.

In a fry pan heat the oil over medium high.  To make this healthier I used cooking spray instead.  Stir fry the chicken until no longer pink.

Remove the chicken from the pan to a plate and add more oil (or spray). 

Add the vegetables from the large bowl.  Cook until tender crisp.

Stir in the chicken.

Then add your bean sprouts.  You are basically just heating them up so they stay crisp.

Pour in your sauce.

Cook until the sauce is thickened and everything is heated through.  Serve with rice or noodles on the side if your wish.  

Chicken Chop Suey

1. In a bowl add the chicken, 1 tsp soy sauce, 1 1/2 tsp oyster sauce, salt, pepper and cornstarch. Marinate for 10 – 15 minutes.
2. In another small bowl whisk together the broth, 2 tsp oyster sauce and cornstarch.
3. Heat 2 tbsp oil in wok or large fry pan. Add the chicken. Stir-fry till no longer pink then remove and set aside.
4. Add 2 tbsp of oil to pan and stir fry the vegetables except the bean sprouts until tender crisp.
5. Add the chicken and bean sprouts and stir in the oyster sauce mixture cooking until thickened.

Today is National Cherry Turnover Day.

This isn’t a true way of making turnovers but it sure is simple and quick. You can make your own pastry and roll it out and cut it in triangles but buying these premade crescent rolls work just as well when you are in a pinch for time. Substitute other pie filling flavours if you want.

Cherry Turnovers

1. Preheat oven to 375 degrees F.
2. Unroll the dough and separate into triangles.
3. Place 4 triangles on baking sheet.
4. Spoon 1/4 of the pie filling into the centre of one triangle and place a second triangle on top, sealing the edges.
5. Repeat with remaining triangles.
6. Bake for 10 -12 minutes or until golden.
7. In a small bowl mix together the milk and sugar and drizzle over the turnovers.

Today is National Pot de Creme Day and National Banana Lover’s Day.

A Pots de Creme refers to the custard dessert as well as the special dessert pot that it can be made in. It looks like a tea cup and saucer with a lid but isn’t a necessity for this recipe. Ramekins can be easy substituted.

Pots de Crème with Bailey’s

1. Preheat oven to 325 degrees F.
2. Place 6 ramekins inside a deep baking dish.
3. In a saucepan over medium heat bring the milk and 1 1/2 cups of cream to a simmer. Remove from heat and set aside.
4. In a large bowl whisk the egg yolks, sugar and salt until blended. Whisk in the warm cream mixture and then mix in the bailey’s. Strain into a large measuring bowl.
5. Pour the liquid equally between the 6 ramekins.
6. Fill the baking dish with hot water until it reaches halfway up the ramekins.
7. Cover with foil and bake until set about 20 minutes. Let cool then cover with plastic wrap and refrigerate for 4 hours or overnight before serving.