[chocomouse]

Sorry about your dog's surgery, BakerAunt. I hope she has a speedy recovery.

[chocomouse]

Thanks, Mike. I had searched the Forum Tools section for the recipe, and finally this morning looked at Favorite Recipes and found it there. I think I've made it before, but I have so many peanut butter cookie recipes (my husband's favorite) that I'd given up trying to remember which I used. I'm working on my list of Christmas Eve cookies, as I put out several cookie trays for our family Christmas dinner. I'll freeze the doughs, as slice & bake or scoops to be baked the week before our gathering.

[chocomouse]

cwcdesign, it is Ina's recipe with the orzo. I have a favorite tomato soup recipe, but would like to try that one. I would leave out the orzo also. The one I use has Italian herbs and a little cream/half and half, so it is similar with your changes. Thanks.

[chocomouse]

Could someone please post the name of the peanut butter cookies you all love so much? I have quite a few recipes, and don't know which, if any, might be the Nebraska Kitchen "most popular" one. This time, I want to be sure that's the one I am making. Thanks in advance!

[chocomouse]

Thanks, BakerAunt. I don't need the recipe. It does sound delicious. I was curious about layering it inside the squash half. I think that's half the fun of eating spaghetti squash - eating it right out of the shell.

cwcdesign, do you make any changes to Ina Garten's recipe? I have a standard tomato soup that I like, but this afternoon I decided to try her recipe at the end of the week.

Tonight my husband had a turkey sandwich and I had a huge green salad.

[chocomouse]

BakerAunt, I have not tried making a "lasagna" in the squash. I assume you use the usual egg, ricotta cheese, etc. Do you try to "layer" the spaghetti squash strands? I serve mine straight from the oven, in the shell, and do not attempt to shred the squash strands - I leave that up to the person eating it.

[chocomouse]

I cooked a spaghetti squash with a pizza filling: mushrooms, black olives, sliced sweet red pepper, onions, pepperoni, my pizza sauce, cheddar and mozzarella. We have about 10 large spaghetti squashes from the garden still to eat; I'm going to try to give away most of them, as they do not keep well.

[chocomouse]

This is the cream pie I made for my husband.

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[chocomouse]

I made a two-crust cream pie, with heavy cream, sugar, bits of butter on the bottom sprinkled with cinnamon, nutmeg and cloves. It is a forever tradition in my husband's family, so even though we went to our nearby son's family for dinner, he could have his traditional pie when we returned home. I contributed a charcuterie tray for the family dinner.

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[chocomouse]

This morning I made several mini-breads using some of my candied orange peel, coconut, and frozen mango chunks. I have not tasted yet, but most of one loaf is gone, so I guess my husband thinks they're OK.

[chocomouse]

No cooking here, just had to warm up all the odds and ends of leftovers!

[chocomouse]

I made 2 loaves of Harvest Grains bread.

[chocomouse]

Joan, enjoy dinner with your son's family -- a no cooking vacation for you.

Our dinner was Greek chicken thighs, roasted brussels sprouts and green beans, and rice. When I am in Maine with my sister, we always shop at our preferred little "yuppie" market; I buy these marinated chicken thighs to grill and bring home extras to freeze for later. And tonight was 'later'!

[chocomouse]

We're still on the border of 5a - 5b, we haven't moved. But we're on the Connecticut River, which separates VT and NH, and any large body of water will moderate the temperatures. For example, when our temperature is around 35*, it might be 32* or colder at our sugarhouse, which is 8 miles away, all uphill. So our garden area here at our house, has a longer growing season.

[chocomouse]

I love using digital coupons! I can go to their (whoever) website at home, at my leisure, and select (click on) the coupons I will use. When the cashier runs those particular items through the scanner, the coupon deduction is done automatically. You do have to make sure you are buying the correct product, such as a 15 oz box, not the 20 oz box, for example. I find the grocery store staff are not able to make corrections, because the company that manages the system is usually on the other side of the country. What that has to do with it, I don't know! But I love not having to cut coupons and remember to take them shopping with me.

I'm pretty careful about sharing information, but I assume they already have access to most of it. And sometimes I will receive special "selected just for you" coupons, which are for things I buy often and are not posted publicly. If a company sends me an email requesting information, (e.g. my physical address) I do not respond. Rather, I go to their website and look at my account and then add the info - if I want them to have it.

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