This has got to be the most delicious squash recipe I’ve ever had. I read somewhere that it is always best to cook vegetables that are in season. Since it’s fall, I decided to try my hand at squash. The brown sugar and syrup makes the squash taste similar to candied yams.
This soup encompasses the colors of fall in Virginia and also tastes great! I bought a buttercup squash and wasn’t too sure what to do with it, so I looked up a few recipes and pieces together different ideas.
I’ve had poutine on the brain for the past couple weeks, so I decided to make it! Poutine is essentially french fries with beef gravy and cheese curds. This is a Canadian dish, btw.
The Basics
- French fries – You can make homemade fries if you really want!
I made this for New Year’s because it has black-eyed peas — which Lindsey informed me is a New Year’s tradition. It was a hit during the party, and I’ve had a quite few requests for this recipe afterward.
The Basics
- 1/2 onion, chopped
- 1 green bell pepper, chopped
This recipe was given to me by Lindsey, who got it from her mom Wanda. This is a big party pleaser!
The Basics
- 2 (8 ounce) packages refrigerated crescent rolls
- 2 (8 ounce) packages cream cheese, softened
- 1 cup mayonnaise
- 1 (1 ounce) package dry Ranch-style dressing mix
