We had so much fun on Girls Night Out at the Shops of Legacy
We had a great dinner and then Shawna (our activities director) introduced us to the most amazing Gelato!!!
We stayed out way too late just talking and having a great time!
Thank you for visiting the site and we look forward to seeing you at our event! If you have any questions please visit our FAQ.
UPDATE: NEW LOCATION
BREAKFAST AND SHOPPING
Monday, November 18th
Meet at 9:00 a.m.
for breakfast at Sunny Paige
(downtown Celina Square)
Cynthia at Sunny Paige has graciously volunteered to serve us breakfast and is also providing each of us with a special gift -- you don't want to miss!
At 10:00 a.m. we will head off to the
Decorator's Warehouse in Plano
to get inspiration and ideas for decorating for Christmas
Please RSVP to Shawna
If you are short of time and can't go to Decorator's Warehouse, we would love for you to come grab breakfast with us before you start your day!
Shell’s Butternut Squash Mac ‘n’ Cheese
What do I need?
1 lb pasta (elbows are great for the kids but you can class up the dish for an adult dinner party by using penne or another fun pasta.) *gluten free pasta is also a delish option!
1 TBSP Extra Virgin Olive Oil (EVOO)
2 TBSP Unsalted butter
3 TBSO flour *gluten free flour for GF option)
2 Cups chicken stock *Vegetable stock, water, water from squash (if boiled) can all be used as well.
Butternut squash for Butternut Squash Puree
1 Cup cream or milk *coconut milk for DF option
2 ½ - 3 Cups shredded cheese *cheese can be omitted at this point for a DF option and is still a really great sauce.
Onion and garlic powder (or you can use the real deal: half an onion chopped and 1 clove garlic chopped
What do I do now?
Peel and chop the butternut squash and boil in water until soft. You could also roast the butternut squash if you wanted too.
Reserve 2 cups of the water from squash if using for chicken stock.
Drain butternut squash and mash or puree in blender. Set aside.
Start cooking the pasta according to the package.
Heat the EVOO and butter in pan, medium heat.
Add onion and garlic, cook 1-2 min.
Whisk in flour to make roux, cook 1-2 min.
Whisk in chicken stock
Add the butternut squash puree
Stir in cream or your replacement milk.
Stir in the cheese. *can be omitted
Add salt, pepper, and nutmeg TT (to taste)
Drain pasta and add to your sauce mix.
Transfer to buttered dish and finish in oven for about 20 min. at 325 *could top with extra cheese or breadcrumbs for a more finished look.
Butternut Squash and Carrot Soup Ingredients:
3 cups peeled, diced butternut squash (about 1 small squash)
2 cups thinly sliced carrot (4 medium)
3/4 cup chopped onion
1 tablespoon butter or margarine
2 14-ounce cans chicken broth
1/4 teaspoon ground white pepper I used regular pepper, and it turned out fine. I think the white is only for looks.
1/4 teaspoon ground nutmeg
1/4 cup fat free half-and-half or light cream
Toasted pumpkin seeds (optional)
Directions: 1. In a large covered pot, cook squash, carrot, and onion in hot butter over medium heat about 10 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly. 2. Place half of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of mixture to the pot. Add pepper and nutmeg; bring just to boiling. Add half-and-half; heat through.
If desired, garnish each serving with the toasted pumpkin seeds
Makes 6 servings (6 cups)
Nutrition Facts: From Better Homes and Garden cook book.
Calories 82 Total Fat (g) 3 Saturated Fat (g) 2 Cholesterol (mg) 9 Carbohydrate (g) 12 Total Sugar (g) 4 Fiber (g) 2 Protein (g) 3