Bacon and Cheese Stuffed Squash
A decadent filling makes for a scrumptious Sunday Dinner. Sarah mixed the extra filling into her kale Caesar salad for extra deliciousness.
Ingredient: Cream
What to do if you have too much heavy cream and you aren’t going to use it for anything? Whip it into whipped cream with a tiny bit of sugar or maple syrup to sweeten it, and a dash of vanilla if desired.
In this photo, we made the whipped cream right in the bottle and cut the top open to serve. Genius!
If you are in a rush, pour your ingredients of choice directly into the bottle and shake until it becomes whipped cream! Don’t shake too long or you’ll make butter (though there’s nothing wrong with that, either.
Recipes Using Cream
Swiss Chard Ribs with Egg Noodles in Cream sauce
My mother is pretty awesome. The kids love her, and she loves swiss chard. When she comes by to hang out with the boys so I can get my boring grown-up things done, I can say “thank you” with a heaping helping of Swiss Chard Ribs with Egg Noodles and Cream Sauce, which is her favorite adaptation of this recipe (on Simply Recipes, originally from The Victory Garden Cookbook) . I opt to leave the leaves in with the stems, adding them to the pasta noodles for a quick blanch during the last few minutes of the boil.
Raspberry Cream Pops
Make this as a quick ice cream or freeze into pop for later enjoyment. Fresh berries, cream sugar and vanilla are all that’s needed! Works with the berries, too, though you may opt to remove the seeds using a sieve.
