Candied Acorn Squash

1 medium acorn squash
2 T butter, melted
3 T brown sugar
Dash cinnamon, nutmeg, vanilla, cloves, any other spices

1. Cut squash in half lengthwise and discard seeds. Arrange squash halves cut side down in a baking dish, with an inch of water in the bottom. Bake at 350 degrees for 30-40 minutes depending on size.

2. Melt butter and stir in sugar and spices. Turn squash cut side up and spoon over the butter mixture. Bake another 10-20 minutes until squash is tender.

Crockpot Chicken Wild Rice soup

The texture of this soup was too mushy on first attempt so I'm going to suggest here that we try adding some bigger chunks of carrots towards the end and much less flour/butter roux than the original recipe. Definitely should be served with bread or crackers. 

1 c. uncooked wild rice soup
1 lb chicken breasts
1 c. chopped carrots and 1 c. diced celery and onions (mirepoix plus extra carrots)
6 c. chicken broth
1 t. poultry seasoning (used Herbes de Provence; needed more) 
1/2 c. butter (try half of this)
3/4 c. flour (try half of this)
2 c. whole milk
a few tablespoons white wine (optional)
up to 2 c. additional milk or water, if needed

1. Rinse the wild rice. Place the uncooked wild rice, raw chicken, 1.5 c. mirepoix, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 6-8 hours. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain.

2. Try adding 1/2 c. chopped carrots about an hour before done. Using a fork or two, shred the chicken. As the rice, carrots, and chicken are about done cooking, melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the whole milk until a thick, creamy mixture forms. Stir in the wine. Add this to the rice and chicken in the crockpot and stir to combine. Add extra water or milk to adjust the consistency as you like it. Season with additional salt and pepper.

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Hot fudge from KW

2 c (2/3 c.) dark cocoa powder
1 c (1/3 c.) or less? brown sugar

2 c (2/3 c.) half and half (I used half heavy cream and half whole milk)
1-1/1/4 c (1/4-1/3 c.) light corn syrup
1 c (1/3 c.) butter, cut into pieces
1 1/2 t. (1/2 t.) peppermint extract (optional)

Sift cocoa powder and brown sugar to remove lumps. Whisk together with half and half in a small pot on medium low heat, stirring occasionally. As it begins to warm and dissolve the sugar, add corn syrup and butter. Sitr until butter melts and all is evenly combined.

Once it's hot, remove from heat and stir in peppermint extract, if desired.