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We are going to do recipes using squash today; but first, as I promised, I have to give a certain reader (named Lo) a recipe for the very best tasting, chewiest monster cookie I’ve ever eaten. I tasted the cookies at a horseshoe tournament potluck supper that Bud and I participated in––and they are awesome! Word of caution––I gave the recipe to a friend of mine who is watching fats, cholesterol, etc. and she changed a couple of the ingredients and then said, “I thought they were kind of hard and not chewy like you said.” Come to find out she used low-fat peanut butter and margarine instead of real butter. That will do it. My response to that was––follow the ingredients exactly and eat just one cookie, not all of them, and don’t worry too much about the fat and cholesterol in these yummy cookies. Cut back somewhere else if you want to treat yourself.

PAT’S MONSTER COOKIES

1-1/2 c. creamy peanut butter (I used store brand name)

1/2 c. butter (not margarine)

3 eggs

1 c. brown sugar

1 c. white sugar

2 t. baking soda

1 t. vanilla

4-1/2 c. quick oats

1 c. M&Ms

1 c. chocolate chips

In a large bowl, combine ingredients in order given; mixing well after combining first five ingredients, then adding next three ingredients, then stirring in M&Ms and chips.

Notice there is no flour in the recipe––that is correct.

Drop by rounded tablespoons onto ungreased cookie sheets. Bake at 350 degrees 14-15 minutes.

Top of cookie will be soft and golden in color. Using a wide spatula, remove from cookie sheets right away onto racks to cool. The cookies will spread to be about 4-inches in diameter while baking, so leave plenty of space between each mound of dough. Makes about 20-25 large cookies.

I made a batch of these and used orange and brown M&Ms and white chips. We sent them off to our granddaughter, Tara, at U of W at Madison in the big round Quaker oatmeal box and they fit perfectly and arrived unbroken. (I packed the oatmeal box in a larger box with other Halloween stuff.) Not all of them were sent, however, as the “cookie monster” himself said I had to leave some at home for “tasting.” Right!

NOTE: I used a medium ice cream scoop for each cookie.

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Onto squash recipes. Of the several varieties of winter squash I think we most enjoy the butternut variety. They are moist, sweet (when fully ripe) and are not stringy like the acorn squash. I really enjoy the spaghetti squash but Bud doesn’t, so I bake a couple, scrape out the pulp with a fork and freeze it in small containers or freezer bags to enjoy as a second veggie for myself. Also, to cut carbs I use spaghetti squash noodles instead of pasta when having a meal of spaghetti and meatballs.

This is a delicious side veggie in the form of a casserole that goes especially well with a meat loaf or roast pork dinner.

WINTER SQUASH

CASSEROLE

1 c. milk, heated to almost boiling

1-1/2 c. mashed cooked winter squash (butternut, buttercup, hubbard, etc.)

2 eggs, lightly beaten

1 c. shredded cheddar or American cheese

3 T. diced pimiento (or minced sweet red pepper)

1 T. minced fresh onion

3 T. melted butter or margarine

1/4 t. salt

2 T. snipped fresh parsley or 1 T. dried flakes

1 c. fresh bread crumbs

Pour milk into mixing bowl; stir in squash, eggs and cheese. Add rest of ingredients; mix well. Stir in crumbs; turn into greased 1-1/2 qt. casserole. Bake at 350 degrees for 40-45 minutes. Serves 6.

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I love to make souffles because they are so light in texture and area spectacular looking food. This is quite easy to make and the hint of cinnamon is just perfect.

BUTTERNUT SQUASH

SOUFFLE

4 c. peeled, diced butternut squash

1 c. water

1/2 t. salt

1/2 c. melted butter or margarine

1 c. brown sugar

1/2 t. cinnamon

1/2 c. evaporated milk or cream

1 c. mini marshmallows

Cook squash, water and salt together in a saucepan until tender, about 15 minutes.

Drain well; put in bowl and mash with electric mixer or potato masher. Add rest of ingredients, mixing well.

Turn into buttered 1-1/2 qt. casserole. Bake at 350 degrees 30 minutes. Serves 6.

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Here we go with apples again. This veggie side-dish is great with pork, especially breaded pork chops.

APPLESAUCE SQUASH

SCALLOP

2 c. applesauce

1-1/2 c. cooked winter squash

1/4 c. brown sugar

1/8 t. ground nutmeg

1/2 t. salt

2 T. melted butter or margarine

1/2 c. evaporated milk or cream

2 eggs, lightly beaten

1/2 c. slivered, toasted almonds

1-1/2 c. buttered, soft bread crumbs (melt 2 T. butter and toss with crumbs)

Combine all ingredients, except almonds and crumbs.

Pour into buttered 1-1/2 qt. shallow baking dish (9-inch round or square). Sprinkle almonds around edge; top with crumbs. Bake at 375 degrees 40-45 minutes. Serves 6.

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Thought for the day: A smile is a very inexpensive way to improve your looks.

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