A busy delicious Sunday

I woke up this morning knowing that today was going to be a busy day.
Usually I make sure my Sundays are quiet with no work or noise involved, but today was different.
I did a few loads of laundry, I cooked, I cleaned, and I spent most of the day sewing.
I had a few potatoes in the pantry that needed to be used up...so I thought to myself HAAA!! Scalloped Potatoes coming right up.
I also found  a small butternut squash gifted to me by a friend....so I thought to myself again YESSSS!! Scalloped Potatoes and Squash coming right up.

Scalloped Potatoes and Squash

First I thinly sliced the potatoes and the squash

Placed the slices in a bowl of salted water and microwaved for 5 minutes.

Guess who showed up as soon as I was about to grate the cheese?
How does he know that I'm using cheese...I left him asleep on the patio before going into the kitchen.

I drained the salted water off the pre-cooked potatoes and squash.
In another bowl I placed the following ingredients.
1-1/2 cups of milk (I used Carnation milk)
1/4 cup flour
1 tablespoon garlic butter
1/2 teaspoon salt
2 teaspoons hot Bajan peppersauce
1 cup grated cheese (minus the pinch I gave to Mr.B.  I used Anchor Vegetarian cheese since that's all I eat)
I small onion grated.
Mix everything until well blended.
Pour over the potatoes and the squash in the bowl mixing thoroughly till all the pieces are covered.
Pour into a greased dish  (I used garlic butter to grease the dish)
Sprinkle the top liberally with breadcrumbs and parsley flakes.
Cover with foil.
Bake for 1 hour at 250 degrees until golden brown.
Remove from oven to cool and set up.

Look what else popped out of the oven...a delicious Bread and Butter Rum Pudding (background).
I had made cheese sandwiches for the Swap/Tea Party a few weeks ago and had stored the cut off ends in the fridge to make a bread pudding.

Scalloped Potatoes and Squash with a fresh tossed salad....yummy.
I guess I should share the Bread and Butter Rum Pudding recipe too.  I have made it so many times on this blog.

Bread and Butter Rum Pudding
In a mixing bowl add the following:
1 cup milk
4 - 6  tablespoons melted butter
3 heaping tablespoons sugar
1 teaspoon vanilla essence
1 tablespoon powdered spice
Rum soaked raisins 
Stir everything together thoroughly.
Dump stale bread pieces into the milky mixture and stir until all are saturated.
Pour the mixture into a greased dish.
Sprinkle the top with Cinnamon sugar.
Bake at 250 degrees for 45 minutes to an hour until top is golden brown and knife inserted in the center comes out clean.
Let cool.  Serve with ice cream, rum sauce or whip cream.
Enjoy. 

So how was your day?