Fry Bread Taco

How about a little Fry Bread Taco to celebrate Cinco De Mayo!

When my foods class was looking to make some southwestern dishes last year, I came across this recipe. I loved the look of it and how is was like a tostado. I had my students make it at school and they all loved the recipe. So much so, that this year we made it again just a couple of weeks ago.

I had never had fry bread before we made them at school. Now, I could make these every week for taco night. The fry bread does not take took long. I just fried mine in a skillet on the cook top of my range. I rolled them out to about 6 inches circle and then fried them up. They puff up when frying and I love the crispy edges.

You can add extra toppings to your liking too on top. Like avocado, black olives ect. The night I made these for my kiddos, I just had the basic ingredients and it was still super yummy.

Definitely, a family please-er dinner.

Anywho, here is what you need to make it!

Happy Cinco De Mayo!


You will need some oil for frying the fry bread. Some hamburger meat and taco seasoning for the meat. Some refried beans, pacante sauce or enchilado sauce, cheese, dice tomatoes (I was out of fresh tomatoes and decided to just use canned ones) and shredded lettuce; for the toppings. For the fry bread, some flour, salt, milk and baking powder.

First thing I did was fry up the hamburger.

I drained off the grease. Then I added some water and the taco seasoning.

I let it cook for about 5 minutes and then I set it aside.

Next, I started my fry bread. In a medium bowl add in the flour.

Now, add in the baking powder.

Then add the salt.

Stir the dry ingredients together. Now add in the milk until you form a soft dough.

Here is the dough. It is just a bit tacky and that is ok.

Put the dough on a floured surface and kneed a few times to form it into a ball.

I let my grand daughter do this part. Cut the dough into equal parts and roll the dough into about 6 in circles.

I did mine in a skillet on the cook top. I heated up some oil and fry the fry bread on both sides.

Take them out of the oil and drain on a paper towel.

Here is what they look like.

Now the fun begins. First spread some re fried beans on the top of the fry bread.

Add a little picate or enchilado sauce.

Now add some taco meat.

Top with some cheese.

Now some lettuce, tomatoes and another drizzle of picante or enchilada sauce.

You can keep adding toppings, like sour cream, avocado ect.


Hope you enjoy them!

Here is the recipe!

Indian Fry Bread Taco

Adapted from AllRecipes


For the Fry Bread:

2 cups flour

1 teaspoon salt

1 teaspoon baking powder

1 cup milk

Oil for frying the fry bread

For the taco meat:

1 pound hamburger

1 package of taco seasoning

1/2 cup water


1-15.5 can re fried beans

1 cup shredded  cheddar cheese

Diced tomatoes

Shredded lettuce

Picante sauce (I used enchilada sauce and it worked just fine)


sliced black olives

sour cream

sliced avocado


For the meat: Fry the hamburger until brown. Drain the grease. Add in the taco seasoning and water and cook for  5 minutes. Set aside.

For the fry bread: In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes. Cut dough into equal pieces and roll into circles. In a large frying pan heat oil to 375 degrees. Fry the fry bread till light tan and crispy, turn and repeat on the other side. Remove from heat and drain on paper towels.


Take a warm fry bread and spread it with a layer of refried beans. Top with some picante sauce. Next top with some taco meat. Now add on some cheese. Lastly some lettuce, diced tomatoes and more picante sauce. If you want add sliced black olives and sour cream



Other Post you may enjoy!

Oh so lovely Strawberry Rhubarb Crisp





Homemade Chicken and Dumplings

It seems like every time I go out to eat and I am craving some good old fashion comfort food, I order Chicken and Dumplings.

I think it is the cream, soup like broth (and you all know how much I love soup) and the tender dumplings AND if it is loaded with tender white chicken meat, it screams out comfort food.

Over the course of a couple of years, I have played around making chicken and dumplings and I could not quite get my dumplings quite right. They would either break apart in the broth or get so big in the broth, there would not be any broth left, leaving me a big clump and dumplings. UGH.

Well, I think I finally settled on a recipe. I found it at Mom, The Princess’s house, in one of her Country Living magazines she had laying around. I adapted it slightly and totally fell in love with it.

Since I was using frozen chicken breast, I used my  electric pressure cooker to cook the chicken to save time. Not to worry if you do not have one. Just bake your chicken. No worries.

I mixed the dumplings up in a little blender, but you could use a bowl and a pastry cutter to cut in you shortening.

It is amazing how easy and delicious this recipe is.

So, if you are craving some good ol’ fashion comfort food, give this recipe a try.

Here is what you need.

You will need some chicken breast, chicken broth, salt and pepper, garlic powder, butter, shortening, poultry seasoning, basil, self rising flour and milk.

First thing I did was cook my chicken. I used my electric pressure cooker cause I was in a hurry, but you can bake  your chicken in a large casserole dish.

I put my chicken breast into the pressure cooker and poured in 4 cups of chicken broth.

Season with salt, pepper, garlic salt and some basil. You can use thyme if you want instead of basil.

I put the lid on my electric pressure cooker and just hit the chicken button and wanted for the cooker to do the rest. If  you are using your oven and a casserole dish, just cover and bake your chicken at 375 degrees until the chicken is fork tender.

I took the chicken out and let it cool for 30 minutes and then I shredded the chicken.

I saved the chicken broth and skimmed off as much fat as I could. You will use this chicken broth and add enough to total 8 cups.

In a food processor or in a bowl with a pastry cutter, mix together the self rising flour and the poultry seasoning.

Add in the shortening.

Add in your pats of butter. Using a pastry blender, cut in the shortening and the butter. If using a processor (I am using a small one) pulse until the shortening and butter is cut in and in small pieces.

Stir in the milk and stir until a dough forms. It will be a little bit tacky.

Sprinkle a small amount of flour on the counter and roll your dumpling dough out to 1/8 inch. Cut into squares with a pizza cutter.

In a large stock pot, bring the 8 cups of chicken broth to a simmer and add in the dumplings. Stir gently, so the dumplings do not stick together.

The dumplings will need to cook about 2o minutes at a slow simmer. The broth will thicken from the flour on the dumplings. Occasionally stir gently to keep the dumplings from sticking to the bottom of the pan.

Lastly, stir in the shredded chicken. Simmer until the chicken is heated through.

Look, it is done already. I sprinkled some parsley on top of my dumplings to add a little color.

Can  you see the big chunks of chicken and all those tender dumplings?

There you go!

A whole bowl of comfort…all ready for your fork!



Here is the recipe:

Adapted from Southern Living


1 – 3 1/2 pound whole chicken or 3 large chicken breast (you would like to have a total of 5 cups of shredded cooked chicken.)

8 cups of chicken broth

1/2 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried basil


3 cups self rising flour

1/2 teaspoon poultry seasoning

1/3 cup shortening

2 tablespoon butter

1 cup of milk

garnish with parsley


Bring chicken, broth, salt, pepper, basil and garlic powder to a boil. Turn down and simmer for one hour. I did my chicken in my electric pressure cooker.

When done remove chicken and reserve the broth. Let the chicken cool for 30 minutes then skin, remove the bones and shred the chicken. Try to skim as much fat off as  you can from the broth.

To make the dumplings, In a large bowl combine your self rising flour and poultry seasoning. With a pastry blender, cut in the shortening and butter. Stir in the milk to make a dough. Turn the dough out on a lightly floured surface and roll dough out to  1/8 inch. Using a pizza cutter, cut the dumplings into 1 inch squares.

In a large stock pot, add the reserved chicken broth. Bring the broth to a simmer, and then add the dumplings. Stir gently to keep dumplings from sticking together. Cover and simmer dumplings for 20 to 25 minutes. Stir often so they do not stick.

When dumplings are done cooking and the sauce has thickened from the flour on the dumplings, add in your shredded chicken. Gently simmer until the chicken is heated through. Garnish with parsley is  you so desire.

Here is a couple of other recipes you might want to give a try:


Blackberry/Blueberry Oat Cake         Chocolate Brownie with Macaroon        Strawberry Cake




St. Patty’s Day Cooking

Are you ready for St. Patrick’s Day?

I just back from the store after purchasing my point cut corn beef, a onion, red potatoes and some cabbage. I knew I would be running around after church tomorrow and most likely would not have time for a trip to the grocery store. First thing on Monday morning, I will put my corn beef in the crock pot so it will be all cooked and tender for dinner that night.

If you have never made a corn beef, do not be intimidated! I did not make my first one until a few years ago. Just follow the direction from this post Point Cut Corn Beef. I have the step by step pictures and directions all ready for you to follow.

If you feel like a little Irish Soda Bread, the recipe for one is here. Irish Soda Bread is dense and slightly sweeten. Perfect with a hardy soup.

How about a fun GREEN bread made for a cake mix swirled with cinnamon sugar. You can find the recipe here.

Hope everyone in Missouri and elsewhere is enjoying the nice warm weather. Our snow has melted off and the ground is a little soggy but my bulbs are popping out of the ground reminding me that another season is on its way and it’s name is Spring!.

Have a great weekend!


P.S. here is another GREEN recipe!

Here is the recipe.

Minnesota Hot Dish

Sorry I have been a little absent from posting on my little web page. The last month has been hectic with a major plumbing issue in my basement (Minerva, I know you can relate). What was a little leak ended up jack hammering out a 15 foot section of my basement floor and replacing the pipe…..(tearing out carpet) moving furniture having a big hole in the floor for 5 days….need I go on..haha..

Then I got the dreaded flu….I am on the mend now, and it is a good thing to, cause Christmas is right around the corner and I have a ton of baking to do for my Christmas Trays, I hand out each year.

I know that everyone out there is just as busy or more so than I am. If you are looking for something simple to make for dinner that does not take a lot of time, you might want to give this recipe a try.

It is so simple to make Oldest Daughter Who Does Not Cook can make it.

Yes, seriously, it is that easy. : )

It is called Minnesota Hot Dish.

I found this recipe last year for my foods class when we were cooking recipes by regions of the United States. I stumbled upon this recipe (although there is a ton of variations on it) and thought it would be a perfect recipe the my students at school could try. They loved it so much, I made it at home, and my kiddos and grandgirls loved it too….even Company!

In fact, I put one together today and put it in the fridge to bake this weekend.

Anything I can do ahead so I can just bake in the kitchen and not worry about at least one meal.

It only takes a few ingredients to make this simple, yet satisfying dish.

You will need two pounds of hamburger, one can of cream of chicken soup, one can of cream of mushroom soup, 1 tablespoon of garlic, 1/2  chopped small onion, season salt, frozen mixed vegetables (you can used canned if you want) and tater tots.

First thing you need to do is chop the onion. I have to chop it really fine, cause Company does not like onions, so if hid them in a dish he can’t find them.

Brown the hamburger and drain the grease.

Add in the chopped onion, a tablespoon garlic and season salt to taste. I used about a teaspoon.

Cook until the onion is translucent.

Layer the hamburger in the bottom of a 9 by 13 baking dish.

Layer the frozen vegetables on top of the hamburger.

You will use two cans of cream soup.

In a bowl, mix the cream of mushroom and the cream of chicken soup together.

Evenly spoon the cream soup over the vegetables.

Spread the soup over the frozen vegetables.

Layer tater tots on top of the soup.

Bake in the oven at 350 degrees until the tater tots are brown the layers are bubbling together.

You can serve it just like this with out cheese or………….

You can get out your favorite slice cheese.

And lay the cheese on top to melt. Then dig in. It is a complete meal in one.

Easy Peasy Nice and Easy!

Here is the recipe:

Minnesota Hot Dish


2 pounds of hamburger

1/2 chopped small onion

1 teaspoon of season salt

1 tablespoon of garlic

3 to 4 cups of mixed frozen vegetables (you can use 2 to 3 cans of different vegetables if that is what you have on hand)

1 can cream of mushroom soup

1 can cream of chicken soup

1 small bag of frozen tater tots.


Brown the hamburger and drain the grease. Put the hamburger back in the frying pan and add the season salt, garlic and chopped onions. Fry until the onions are translucent.

Layer the hamburger in the bottom of a 9 by 13 pan. Sprinkle the frozen vegetables over the top of the hamburger. Mix the cream of mushroom and cream of chicken soup together in a small bowl. Spread the soup over the vegetables. Cover the soup with the tater tots. You should have 4 layers. Bake the hot dish in a 350 degree preheated oven until the layers are bubbling and the tater tots are brown and crispy.

This is a perfect recipe to make when you are busy and do not have a bunch of time to spend in the kitchen.



Other post  you may enjoy!


Pistachio Bread                          Blackberry Blueberry Oat Cake             Molasses Cookies



Brunswick Stew

You will have to forgive me for posting, yet another soup/stew recipe.

I just could not help myself.

Soup is (almost) like a steak…well…maybe that is taking it a little too far…..soup is like a great grilled piece of chicken breast for me.

I have been wanting to make a Brunswick stew ever since I went to Destin Fl and tried some at a Hogs Breath restaurant. It was not spicy (though you can make this recipe spicy if want), it had the perfect combination of meat and veggies. And…it was very filling.

With the world series going on, homecomings and play offs at school, you just might have some left over pork and chicken or beef you need to use up. This stew is perfect for that! I had some left over chicken in the freezer, and some left  over pork butt I cooked in the crock pot (to make BBQ pork sandwiches) that I used to make this recipe. You could use left over roast too. OR a combination of all three meats. Since the meat is already cooked, it does not take long to prepare this stew and get it on the table. My home made  Crusty White Bread recipe would go perfect with this stew.

As the temperature dips down later this week, dip your spoon into some hearty Brunswick Stew.

Here is what you need.

You will need 7 to 8 cups of shredded meat (I used a combination of chicken and pork), some potatoes, onion, canned corn, butter beans, diced tomatoes, vinegar, Worcestershire sauce, vinegar,  brown sugar, ketchup and some steak seasonings. You will also need 2 cups of beef broth which I forgot to put in the picture.

Here is my frozen chicken and pork butt. You could also use a pork loin or left over roast.

First thing you do is saute the onions in some olive oil until they are translucent.

Add in the beef broth

Add the cooked combination of meat that you choose.

Pour in the diced tomatoes.

Add in the can of drained butter beans. These might also be called lima beans.

Add in two cans of drained corn.

Add in two cans of creamed corn.

Now, add in the diced potatoes.

Lets get this stew seasoned. Add in the Worcestershire sauce.

Add in the apple cider vinegar.

Add in the ketchup.

Spoon in the brown sugar.

Add in the steak seasoning. Stir it all together.

Cook on low until the potatoes are cooked through. Stir often as this is a thick stew and you do not want the bottom to scorch.

When the potatoes are tender, it is time to ladle the stew up in bowls.

Hope you are hungry!



Brunswick Stew

Adapted From Add a


7 to 8 cups of shredded meat. (combination of chicken, pork or beef) Feel free to use just one meat or all three

2 cups of beef stock

1 medium onion, diced

5 medium red potatoes, cubed into bite size pieces ( I used small yukon gold potatoes and it worked great)

1 (15 ounce) can of butter beans, drained

2 cans corn (drained)

2 cans cream corn

1 (24 ounce) can of diced tomatoes

1/4 cup ketchup

3 to 4 tablespoons brown sugar

2 tablespoons apple cidar vinegar

2 tablespoons Worcestershire sauce

1 tablespoon steak seasoning

Cayenne pepper (optional)


Dice up the onions. Cut the potatoes into bite size cubes.

Over medium heat, saute the onions in about 2 to 3 table spoons of olive oil. Saute until translucent. Add in the cooked shredded meat (combination of chicken, pork and beef).

Pour in the beef stock. Add in rest of the ingredients. Simmer on low until the potatoes are tender.

This picture makes me want to make some more even though I already have some in the freezer!

Other post you may enjoy reading:


Roasted Pumpkin Seeds                  Oven BBQ Brisket                                Taco Soup



Tuna Noodle Casserole

Do you know a fishy guy named Charley…as in Charley the Tuna?

Well, he and I had a date last week.

He did not stay around long.

I think he dove right into my casserole.

Funny thing is, I never saw him the rest of the night….interesting…..

Have you ever just craved something? I am sure that you have. Last week, I was craving Tuna Noodle Casserole for some odd reason. I tried not to dwell  on this fascination with a can of tuna, mixed in a creamy cheese sauce and baked into a noodle casserole…but I could not stop myself. I knew I had plenty of cans of tuna in the pantry from my bargain shopping, so what was I waiting for? I think I found pretty much the perfect recipe for tuna casserole, so that was not stopping me. I think I was worried that my kiddos and Company would not eat tuna. Boy, was I sure mistaken! They fished right in and got one taste of Charlie…oops..tuna and cleaned their plates. I made a double batch, and shared with Niener Wiener and Jeanie Beanie. (they loved Charlie too…)

I am sure you will too.

Anywho, if you start craving for a little deep sea cheesy, creamy and noodlely casserole, this recipe has the perfect combination.

Here is what you will need:

I had all the ingredients right in my cabinet the whole time. I made a double batch, but if you are making a single batch you will need half of what I am showing you in the picture.

I also wanted to add a buttery cracker topping. I bought this bargain brand of crackers that worked perfect for the topping. You will need a sleeve of these crackers and 4 tablespoons of butter.


Dice up the onion and put into a bowl.


Dice up some sweet red pepper and some celery. I diced the celery into smaller pieces than what is shown in the picture.

Throw…well not really throw, but put the diced celery and red pepper into the same bowl as the onions.


Now, boil and cook the noodles by following the directions on the package. Drain and put back into the pan.


Add the drained tuna to the cooked noodles. Next, add in the mayonnaise.


Add in the bowlful of chopped veggies and give the whole thing a big stir. Mix together thoroughly.  Set aside until you make the sauce.


To make the sauce, get out a medium sauce pan. Pour in the cream of celery soup and the evaporated milk.


Stir the soup and milk together until smooth. Slowly heat the soup.


Add the shredded cheddar cheese to the soup. Continue to stir, and cook on low to medium heat, until the cheese is melted.


Pour the cheesy soup mixture over the noodles. Stir until the noodles are thoroughly coated with the soup.

Pour the noodles into a large casserole dish. (remember I am making a double batch, if you make one batch you will need a smaller casserole dish)

Now, to make the  buttery cracker casserole topping. Take one sleeve of crackers and break them apart. I used a rolling pin. Add the cracker crumbs to 4 tablespoons of melted butter and stir. If you do not double this recipe, you will only need half a sleeve of crackers and 2 tablespoons of melted butter.

Sprinkle the cracker crumbs evenly over the top of the casserole. Bake in a preheated 425 degree oven for about 20 minutes.

Right out of the oven and all crispy brown on top. YUM.

Here is the recipe:

Tuna Noodle Casserole


(this recipe is for one batch, the pictures shown are a double batch)

6 ounces of medium noodles

1 6 1/2 ounce of drained tuna

1/2 cup mayonnaise

1 cup chopped celery

1/3 cup chopped onions

1/3 cup chopped sweet red pepper (you could also use green peppers)

1 tsp salt

1/2 cup evaporated milk or regular milk works fine

1 can cream of celery soup

1 cup shredded cheddar cheese

For Topping:

1/2 sleeve of buttery cracker rounds (similar to Ritz crackers)

2 tablespoons melted butter


Cook noodles in boiling salt water till tender and drain. (follow the directions on the package if you are unsure of cooking time). When the noodles are cooked, drain the water off. Add the tuna, mayonnaise, vegetables and salt to the noodles. Stir together. In a sauce pan, blend soup and milk. Add cheese and heat and stir until the cheese melts. Add the cheese sauce to the noodle mixture. Stir until all the noodles are coated with the sauce. Spoon the noodles into a casserole dish. To make the cracker topping, crush the crackers with a  rolling pin. Add the crushed crackers to the melted butter and stir together. Sprinkle the topping on top of the noodles. Bake in a preheated 425 degree oven for about 25 minutes.

Don’t you want to dig right in? (Charley are you in there?)



Other post you may enjoy:


Texas Sheet Cake                                 Caramel Apple Bundt Cake                     Creamy Corn Soup

Point Cut Corn Beef

It is almost St. Patty’s Day.

Have you bought your corn beef yet?

It is on sale every where right now.

Did you go and could not decide which cut to buy?

What was that again?

Yes, which cut of corn beef to buy?


Yes, there are two cuts of corn beef that you can buy. The point cut and the flat cut.


Here is the point cut.                                                               Here is the flat cut.

So whats the different? Basically it is a brisket cut into two pieces.

The point cut will have more fat on the top and will be cheaper in price. While the flat cut is higher in price and less fat on top.

Some cooks while swear that the point cut has more flavor. Other will say the flat cut has less fat.

I just ate a big slice of point cut corn beef and though it did have a little bit of fat left on top after cooking, it was tender and delicious and very rich in flavor.

I have a flat cut cooking off in the crock pot right now, that I will talk more about tomorrow.

Today, I am going to talk about cooking a point cut corn beef.

So, here we go.

This is what you will need to make corn beef.  Purchase  a point cut corn beef, 2 to 3 pounds of red potatoes, 1 large onion and 1 cup of beef broth or use 1 teaspoon beef base with 1 cup of water.

On the upper corner of the package it should say what cut the corn beef it. This one says point cut.

It will also come with a seasoning package.

The juice that comes in the package with the corn beef is seasoned too. The direction on my package said to cook the juice with the corn beef. I have read that some cooks will rinse off the corn beef and use beef broth instead. It really is a personal choice.

I decided to use the juice in the package and add a cup of beef broth I made from the beef soup base. Be careful to measure the soup base carefully and not add too much because it is salty. (Mine ended up a little salty cause I was in a hurry this morning and just scooped some in).

I added my one cup of beef stock (made from the soup base) in the pot. I am using a enamel cast iron Dutch oven with a lid, to roast it in.

I sprinkled the season package on top.

I put the  corn beef in a dutch oven, put the lid on it and put it in the oven at 275 degrees and roasted it slowly for 9 hours. It could take less or longer depending on the size of your corn beef. Mine was right at 3 pounds. The corn beef should be fork tender at this point.


Ater cooking until the corn beef in tender, I sliced up an onion and the red potatoes. I placed the onions on top of the corn beef.


I took a cabbage and cut the core out and cut it into wedges. I placed the potatoes down into broth and laid 4 cabbage wedges on top.

I put the lid back on the Dutch oven, increase the heat of the oven to 325 degrees and roasted for one hour or until the potatoes and the cabbage are both tender.

It is not too late to make one of these for St. Pat’s Day. You can cook it over night in the oven, or the crock pot. Or you can just put it on first thing in the morning and let it cook, slow, all day. Your whole house will smell amazing. It even brought the super hero out of his room asking me what was the great smell.

It made a great dinner.

Luck of Irish to Yea!


Here is the recipe

Point Cut Corn Beef


1-Point Cut Corn Beef (one one I used was three pounds, this includes the juice)

I package of Point Cut Corn Beef. I used Colorado brand (hey it was on sale for : D )

2 or 3 pounds of red potatoes

1 large onion

1/2 of a cabbage

1 to 2 cups of beef stock.


Place entire contents of the point cut corn beef into a cast iron dutch oven (you can use a crock pot also). Add one cup of beef stock. Sprinkle the contents of the seasoning package on top of the corn beef.  Roast in a preheated 275 degree oven. Roast in the  oven for approximately 8 to 9 hours, or until the corn beef is fork tender.

Slice one onion and lay it over the corn beef. Slice red potatoes in half and put them down into the broth. You may need to add another cup of beef broth or water, if it has cooked out. Place 3 to 4 wedges of cabbage on top of the corn beef.

Place it back into the oven. Turn the heat up on the oven to 325, and roast for another hour or until the potatoes and cabbage is tender.

I did not add anymore salt to this recipe. The juice from the seasoning package, the juice from teh package and the beef broth added plenty of salt.

It comes out tender and juicy.



Sausage and Mushroom Stuffed Squash

One of my teacher friends at work, named Angie, brought me in one of these stuff squashes last year for lunch. She had been talking about how good they were and how she could eat two of them. Angie’s family buys a box of produce each week from area farmers in our area, called the bounty box. Each week her family recieves a different assortment of fruits and vegetables in their box. In the winter time, they get a lot of winter produce, such as squash. They were looking for a recipe that her boys would eat and one that they could use with acorn squash that they would get in the bounty box.

I really wanted to try one. So the next time her family made them, she brought me one in.

I was in squash heaven.

After trying the squash, and falling in love with it, I have been  after this recipe for almost a year! She finally texted it to me over the weekend. I about fell out of seat when I read the text message. Yesterday, while I was out shopping, I found some acorn squash for $1.00 each at Aldi’s. I picked out three of the biggest ones they had and put them in my cart. I was so happy, I felt like skipping down the aisle to the checkout.

I came home and made them for my kiddos for dinner.

They even got the oldest grand girl’s seal of approval.

Here is how you make them.

You will also need milk and cheddar cheese. (Sorry, I forgot to put them in the picture)


Carefully cut acorn squash in half. Scoop out the seeds.

Place squash face down in a large baking dish and pour water over them. Seal the dish with foil and bake in the oven.



Chop up the celery, onions, garlic and the fresh mushrooms.


In a large frying pan, fry the sausage, onions, garlic, mushrooms and celery together until browned and the sausage is cooked thoroughly.

Add beef broth and bring to a boil.


Add the cheese, milk, mushroom soup and croutons. Stir until all the cheeses are melted.

This is what it looks like when all the cheese in melted. Don’t you want to get a spoon? I did!


After the squash has baked in the oven. Drain the water off the squash and fill each squash with the sausage and mushroom filling. Top each one with cheese and bake in the oven.

Go find a fork fast or they will be gone!



Here is the recipe:

Sausage and Mushroom Stuffed Squash

Recipe adapted from Taste of Home


3 medium acorn squash

1 1/2 cups of water

1 pound buld pork sausage (I used a roll of sausage I already had)

1 pound portabella mushrooms (sliced)

1 large onion, chopped

1 celery rib, chopped

1 clove of garlic, minced

1/2 cup of beef broth

1 can of condensed cream of mushroom soup, undiluted. (I used roasted mushroom soup because I happen to have some)

1 cup salad croutons

1/2 cup milk

1/3 cup shredded Parmesan cheese

1 cup sharp shredded cheddar cheese, divided (I think I used more like 1 1/2 cup because I added more cheese on top)


Cut Squash in half. Scoop out the seeds. Place cut side down in a ungreased large baking dish. Add water and cover with foil. Bake at 350 degreess for 40 to 50 minutes or until tender.

While the squash is cooking, in a large skillet, cook the sausage, mushrooms, onion, celery and garlic over medium heat until the sausage is no longer pink. Drain off the grease. Add the beef broth and bring to a boil and reduce liquid by half. Stir in the soup, croutons, milk, Parmesan cheese and 3/4 cup of the cheddar cheese.

Drain the water from the baked squash. Turn the squash over and stuff with the sausage and mushroom filling. Sprinkle with the rest of the cheddar cheese. Bake uncovered for 20 to 25 minutes or until heated through and the cheese starts to brown.

Yield: 6 servings.

1 stuffed squash equals 463 calories.


Who would of thought that these green acorn looking vegetables could turn into something this yummy?