by Zachary Staszewski | Dec 22, 2021
Hummus Taco Dip 1 17 oz container of hummus ((or freshly made hummus))5 oz bag of fresh spinach (chopped)1 cucumber (peeled and diced)1 medium tomato (diced)12 oz feta cheese Layer hummus, spinach, cucumber, tomato and feta on a 9-inch (or a little larger)...
by Zachary Staszewski | Dec 22, 2021
Chili Cheese Dip 1 can Rotel, with tomatoes and green chiles1 can Hormel chili, no beans1 brick Velveeta Cheese ((or StockBox Processed Cheddar))Optional**CilantroCanned or fresh diced jalapenosSalsa (for spice (ex. pico de gallo))Taco sauce Chop the cheeseinto...
by Zachary Staszewski | Nov 2, 2021
Easy Roasted Butternut Squash 1 butternut squash (peeled, seeded and cubed)2 tbsp olive oil1 tsp garlic powdersalt and black pepper (to taste) Preheat the oven to 425 degrees. In a large bowl, drizzle the olive oil over the cubed squash. Add the garlic, salt...
by Zachary Staszewski | Nov 2, 2021
Honey-Glazed Acorn Squash 2 acorn squash (cut in half and scoop out the seeds)3 tbsp vegetable or olive oil1 tbsp honey1 tsp salt½ tsp pepper1 tsp cinnamon Preheat the oven to 425 degrees. In a large bowl, drizzle the olive oil over the cubed squash. Add the garlic,...
by Zachary Staszewski | Nov 2, 2021
Butternut Squash Soup blender 1 butternut squash (2 to 3 pound) (peeled and seeded)2 tbsp unsalted butter1 medium onion (chopped)6 cups chicken or vegetable brothnutmeg (to taste)salt and black pepper (to taste) Cut squash into 1-inch chunks.In large pot melt...
