At least the enchiladas were tasty (although if you don't like spice, reduce or leave out the amount of cayenne in the sauce) and the company as always, was fabulous, so made up for the lack of glitz and glamour.
BUTTERNUT SQUASH ENCHILADAS
FILLING
1 butternut squash
3 to 4 tablespoons of olive oil, divided use
1 onion, diced
8 ounces of cream cheese
1 cup sliced green onions
1 1/2 teaspoons chili powder
1/8 teaspoon ground cinnamon
1 teaspoon oregano
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon salt
8 tortillas
SAUCE
1 onion, diced
1/2 cup water
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
1 15 ounce can of tomato sauce
1/4 cup cilantro, finely chopped
1 cup shredded cheese
Heat oven to 350F.
TO MAKE THE FILLING
Peel and seed the squash. Cut the squash flesh into 1-inch pieces and spread the pieces out on a rimmed baking sheet. Drizzle with 1 to 2 tablespoon of oil and toss to coat.
Bake for 40 to 45 minutes until squash is tender. Remove from oven.
Meanwhile, in a large skillet, heat the remaining 2 tablespoons oil and saute the diced onions. Stir in the green onions, chili powder, cinnamon, oregano, coriander, cumin and salt. Add the cream cheese, stirring until melted. Mix in the butternut squash.
Microwave tortillas to soften.
Place about 1/4 cup of squash filling in the center of the tortilla. Roll up and place seam side down in a lightly oiled baking dish.
TO MAKE THE SAUCE
In a saucepan, place the onion, water, cayenne, black pepper, salt, garlic powder, chili powder and cumin. Cover and simmer until onions are tender. Stir in tomato sauce and cilantro and heat briefly. Pour sauce over top of enchiladas. Sprinkle cheese on top. Bake until heated through and cheese is melted, about 20 to 25 minutes.
Remove from oven and serve.
Enjoy!
Recipe adapted from The Arkansas Democrat Gazette, November 2011
DULCE DE LECHE CHEESECAKE BARS
CRUST
2 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/4 teaspoon ground cinnamon
10 tablespoons butter, melted
FILLING
3 8-ounce packages cream cheese, room temperature
1 cup sugar
3 eggs
1/2 cup dulce de leche (this can be found in the Mexican section of most supermarkets, already prepared)
2 teaspoons vanilla extract
GLAZE
2/3 cup dulce de leche
3 tablespoons heavy whipping cream
fleur de sel
CRUST
Heat oven to 350F.
Coat a 13 by 9 baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter, stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.
FILLING
Blend cream cheese and sugar until smooth and creamy, about 1 minute. Add eggs one at a time, mixing well between each addition. Add dulce de leche and vanilla, mix until blended. Spread batter over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack, cool completely.
GLAZE
Heat dulce de leche and 3 tablespoons of cream until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour. Pour glaze over cooked cheesecake, spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm).
Cut cheesecake into bars, sprinkle with fleur de sel. (I was chatting and cooking, and didn't read this far in the recipe - unfortunately I missed the sprinkle of salt - but it definitely would be delicious)
Recipe adapted from Bon Appetit, June 2010
www.bonappetit.com/
LIME BARS
12 tablespoons of butter, softened
1/2 cup powdered sugar
1 cup flour
1 cup granulated sugar
3 tablespoons flour
1/4 teaspoon baking powder
3 eggs, beaten
1 tablespoon of finely shredded lime peel
1/4 cup lime juice
2 tablespoons of butter, melted
Heat oven to 350F.
Line an 8 by 8 inch baking pan with foil, set aside.
In a medium mixing bowl, beat 12 tablespoons of butter for 30 seconds. Add powdered sugar and 1 cup of flour. Beat until combined. Press into the bottom of the prepared pan. Bake for 15 minutes, or until it begins to brown.
For the filling, beat together the granulated sugar, 3 tablespoons of flour and baking powder. Stir in eggs, lime peel, lime juice and the 2 tablespoons of butter. Beat until well combined. Pour filling over baked crust. Bake 20 to 25 minutes or until center is set. Cool on a wire rack.
When completely cool, use foil to lift bars from pan. Sift additional powdered sugar over the top.
Place on cutting board and use a long, sharp knife to cut into squares.
Enjoy!
Recipe adapted from TRY-FOODS, August 2003
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