Holiday Yums

I was so excited to tell everyone about the Ben & Jerry's Red Velvet Cake ice cream I found. AND THEN I took a bite...All I taste is red Dye #whatever. It's a  very strange, almost chemically taste. I am going to try & take a few more bites but I am seriously glad I grabbed a pint of B & J's Cinnamon Bun too!!

Something that did work out well?? Stacy's Gingerbread Pita Chips (Giant Eagle). OMG! They ARE Amazing. I really only grabbed them b/c I had a couponyet some how I ate (almost) a whole bag in one car ride!!! I can only imagine dipping them into a Tastefully Simple Toffee cheese ball!!!! YUM

I know I sound like a fat cow but I do also try & incorporate healthy things into our family diet..Last nite was the 1st time I cooked a butternut squash. I took inspiration from Mia who now gives baby jar squash a thumbs up!!!!  What until she tries this recipe for Garlic Baked Butternut Squash from allrecipes.com.  IT sounds simple, but it was totally delicious. The parm cheese rocks out!!!!

• 2 tablespoons minced fresh parsley
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
• 1/3 cup grated Parmesan cheese
• 
  
• In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
• Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 
• degrees F for 50-55 minutes or until squash is just tender.