Posts by Rachel Schultz

Butternut Squash Bisque

April 6, 2016

David recently said he would like to have a wall calendar in our house. We are completely electronic and synced up when it comes to our “real” calendars for scheduling. But, I think he is totally right that there is something about turning the page of a traditional wall calendar that makes you enjoy the months and seasons a little more. The weather here has been varied, and although I am ready to embrace all things summer, I will still take a warm soup on a cloudy gray Spring day when I can get it. Save this for fall as well!

BUTTERNUT SQUASH BISQUE
Serves four souls

2 butternut squash, halved
4 chicken breasts, roasted & shredded
4 cups vegetable broth
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon red pepper flake
15 ounces white beans
1 onion, sliced and caramelized

1. Preheat oven to 425 degrees.

2. Arrange halved squashes flat side down on a lined baking sheet. Roast for 60 minutes.

3. Remove flesh of squash from peel, discarding seeds. Place roasted squash in a food processor and pulse until smooth.

4. In a large stock pot, stir together butternut puree, broth, salt, pepper, and red pepper flake.

5. Add in shredded chicken and white beans and simmer for 20 minutes.

6. Top with caramelized onion.

Butternut Squash Bisque

Author: Rachel Schultz

Ingredients

2 butternut squash, halved
4 chicken breasts, roasted & shredded
4 cups vegetable broth
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon red pepper flake
15 ounces white beans
1 onion, sliced and caramelized

Instructions

Preheat oven to 425 degrees.
Arrange halved squashes flat side down on a lined baking sheet. Roast for 60 minutes.
Remove flesh of squash from peel, discarding seeds. Place roasted squash in a food processor and pulse until smooth.
In a large stock pot, stir together butternut puree, broth, salt, pepper, and red pepper flake.
Add in shredded chicken and white beans and simmer for 20 minutes.
Top with caramelized onion.

MASHED POTATO CASSEROLE

June 25, 2015

Rachel Schultz

Sometimes I playfully refer to casserole dishes as “cassies.” It just seems to fit because it kind of sounds like calling a cow “bessie” and casseroles have the hearty, mid-western, family cooking feel. Naturally, this one evolved into “mashed cassie,” “mash cass,” or even “masherole.” I know, we have gone too far. I love baked potatoes and good mashed potatoes, so this one is fun and can be an entree rather than a side.

MASHED POTATO CASSEROLE
Serves 5-6

5 russet potatoes, cubed
1/3 cup milk
6 tablespoons butter, cubed
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/4 cup parmesan, grated
1 and 1/2 cups cheddar, shredded
1 pound bacon, cooked and crumbled
5 green onions, sliced

Place cubed potatoes in a pot. Cover with water and bring to boil. Reduce heat to low and simmer for 20 minutes. Preheat oven to 350 degrees. Place cooked potatoes in a stand mixer. Blend together with milk, butter, salt, pepper, garlic powder, parmesan, and 1/4 of bacon. Spread potatoes into a 9×13 baking dish. Top with cheddar and remaining bacon. Bake for 15 minutes. Top with green onion.

MASHED POTATO CASSEROLE

Author: Rachel Schultz

Ingredients

5 russet potatoes, cubed
⅓ cup milk
6 tablespoons butter, cubed
1 teaspoon salt
1 teaspoon pepper
½ teaspoon garlic powder
¼ cup parmesan, grated
1 and ½ cups cheddar, shredded
1 pound bacon, cooked and crumbled
5 green onions, sliced

Instructions

Place cubed potatoes in a pot. Cover with water and bring to boil. Reduce heat to low and simmer for 20 minutes.
Preheat oven to 350 degrees.
Place cooked potatoes in a stand mixer. Blend together with milk, butter, salt, pepper, garlic powder, parmesan, and ¼ of bacon.
Spread potatoes into a 9x13 baking dish. Top with cheddar and remaining bacon.
Bake for 15 minutes. Top with green onion.

CINNAMON TOAST CRUNCH CUPCAKES

June 11, 2015

Rachel Schultz

We are still recovering from these. For our kick off barbecue of the summer we grilled burgers at our friends’ place, and I brought over these transportable little wonders. I really liked them, but I like pretty much everything in cake form. The icing on the cupcake came from my friend telling me these are the best cupcakes she has ever had! They are great for someone who does not like chocolate. And everyone else.

CINNAMON TOAST CRUNCH CUPCAKES
Serves 12 cupcakes

1/2 cup butter
1 cup sugar
1 egg
1 and 3/4 cup flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 cup milk
2 cups cinnamon toast crunch cereal
1 batch vanilla buttercream frosting

Preheat oven to 350 degrees. Steep 1 cup of cereal in milk for 15 minutes. Stir together butter, sugar, and egg in a stand mixer. In a separate bowl, combine flour, baking powder, salt, nutmeg, cinnamon, and baking soda. Slowly incorporate dry ingredients into butter mixture. Remove cereal from milk. Add milk to batter and continue stirring. Divide batter into lined muffin tin. Bake for 20 minutes. Pulse remaining 1 cup cereal in a food processor and stir crumbs into vanilla buttercream frosting. Allow cupcakes to cool and frost.

CINNAMON TOAST CRUNCH CUPCAKES

Author: Rachel Schultz

Ingredients

½ cup butter
1 cup sugar
1 egg
1 and ¾ cup flour
¾ teaspoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon baking soda
1 cup milk
2 cups cinnamon toast crunch cereal
1 batch vanilla buttercream frosting

Instructions

Preheat oven to 350 degrees.
Steep 1 cup of cereal in milk for 15 minutes.
Stir together butter, sugar, and egg in a stand mixer. In a separate bowl, combine flour, baking powder, salt, nutmeg, cinnamon, and baking soda.
Slowly incorporate dry ingredients into butter mixture.
Remove cereal from milk. Add milk to batter and continue stirring.
Divide batter into lined muffin tin.
Bake for 20 minutes.
Pulse remaining 1 cup cereal in a food processor and stir crumbs into vanilla buttercream frosting.
Allow cupcakes to cool and frost.