Jen LeBow’s Butternut Squash Soup Preheat oven to 400°. Slice lengthwise and place face down on foiled cookie sheet: 2 butternut squashes 2 sweet potatos (about 8 oz. each) 2 white potatos (about 8 oz. each) Bake about 30 minutes—just long enough to get flesh out of skins without having to peel and chop. While squash and sweet potatos are baking: Chop: 2 small onions 2 stalks celery 2 carrots 1 sweet red apple […]
Jen LeBow’s Pecan Diamonds Preheat to 325° and line a 9 x 13 pan with sprayed aluminum foil. Make sure there’s foil hanging over the ends; you’ll want to be able to use it to lift the entire thing out once it has baked and cooled. Crust In food processor,combine just until crumbly: 1 ¾ cups flour 2/3 cup powdered sugar 2 ½ T corn starch ½ t salt ¾ cup cold butter (1 ½ […]
Jen LeBow’s Stuffed Peppers This is great on a night when you don’t have a ton of time to prepare dinn Sautee 1 lb. ground beef til just cooked. Set aside. Cook 2 cups (measured once cooked) white or brown rice Combine: 2 carrots, completely scraped (not chopped) ¾ cup shredded cheddar cheese Cooked rice Cooked ground beef Salt and pepper to taste Stuff 4 large red peppers with mixture and set atop remaining mixture […]
Jen LeBow’s Peanut Butter Cookies Cream: 3/4 cup white sugar 11/4 cup brown sugar ½ cup soft butter ½ cup vegetable shortening (like Crisco) Add and combine: 1 1/8 cup creamy peanut butter 2 eggs Add and combine: 2 1/2 cups flour 1 ½ t baking soda 1 t baking powder ¼ t salt Refrigerate dough at least 3 hours. Preheat to 375 degrees Roll into fairly large balls, place on cookie sheet and […]
Jen LeBow’s Sour Cream Coffee Cake Preheat to 350° Cream: 3/4 cup butter 1 2/3 sugar 4 eggs Add and combine: 3 1/2 cups all purpose flour 2 t baking powder 1 1/2 t baking soda 2 t vanilla Add: 1 2/3 cups sour cream Pour 1/3 batter into tube pan, coat with layer of cinnamon and sugar. Repeat twice. Bake for about 50 minutes.