A friend of mine gave some yellow squash and I made this yummy casserole!
4 cups yellow squash, diced
1/2 cup chopped onions
1 Tbsp. minced garlic
2 sleeves Ritz crackers
8 Tbsp. butter (1 stick)
2 cups shredded cheese (I used Colby-Jack)
2 eggs, beaten
3/4 cup milk
1 tsp. seasoned salt
1 tsp. pepper
In a large skillet, saute yellow squash, onions and garlic in 4 Tbsp. butter. Saute until squash is fork-tender. Crush 1 sleeve of Ritz crackers. In a large bowl add a crushed sleeve of crackers, 2 cups shredded cheese and squash mixture. Beat eggs and add milk and add this to the mixture. Add seasoned salt and pepper. Place in an ungreased 9 x 13 casserole. In a small bowl, melt 4 Tbsp. butter and add the second sleeve of crushed crackers. Place this on top of the squash casserole. Bake uncovered for 30 minutes at 400 degrees.
This is one of our favorite and most versatile pasta dishes. I use whatever meat I have on hand, chopped pepperoni, sausage, hamburger, or diced ham. Sometimes I don’t add meat and it still tastes great!
1 pound of pasta
2- 24 ounce jars of your favorite spaghetti sauce
1 cup Parmesan cheese
4 cups (or 1-16 ounce bag) mozzarella cheese
Basil (several leaves, chopped) or a couple of tablespoons of dried basil
1 Tbsp. Italian seasoning
1 Tbsp. minced garlic
1 small onion, diced
1 pound of meat of your choice
Cook pasta according to package. While pasta is cooking, saute meat, onions and garlic until meat is cooked and onions are tender. In a 9 x 13 dish, empty 2 jars of spaghetti sauce, add Parmesan cheese, mozzarella cheese, basil, and Italian seasonings. Stir together. Add meat, onions and garlic. Stir. Drain pasta and add. Stir. Cover and bake at 375 degrees for 1 hour. Serve.
This is my new favorite condiment. I am putting it on everything. It is as the name says, yum yum! I ended up tripling the recipe and it made a perfectly filled quart jar. It is best to prepare 24 hours in advance, but it is still good immediately, because who can wait?
1 1/2 cups Hellmann’s mayonnaise (no substitutes)
1/4 cup water
1 tsp. tomato paste (don’t substitute ketchup)
1 Tbsp. butter, melted
1/2 tsp. garlic powder
1 tsp. sugar
1/4 tsp. paprika
dash cayenne pepper
Melt butter in a bowl, add all the other ingredients and whisk together. Chill. This will keep in the refrigerator for several weeks. Ours will not last that long!
Mary Ann, a friend of mine, made this dip at a luncheon last week and it was so yummy. She was kind enough to share the recipe.
1 can black beans, rinsed and drained
2 cups frozen corn, cooked, drained and cooled (I rinsed in cool water once it was microwaved.)
Onions, green peppers and red peppers, diced to equal a total of 2 cups
1 1/2 cups shredded cheddar cheese
1 1/2 cups mayo or light mayo
Mix the above ingredients together and chill. It is best the next day. Mary Ann likes to serve Artisan-flavored tortilla chips. I just used regular tortilla chips. Yummy!
I have made chicken salad many times, but I have never made it using smoked chicken. It turned out great! We smoked the chicken in the smoker and finished it in the oven. If you do not have a smoker, you can still use this recipe for chicken salad.
10 cups chicken, smoked and cubed
2 cups celery, diced
2 cups miracle whip
1 cup Hellmann’s mayo
2 cups grapes, halved
Mix ingredients together and serve.
Remi’s friend, Brenden, would bring him smoked eggs for lunch on occasion and Remi would tell us about them. A couple of weekends ago, his friend, Brenden spent the night and we shared recipes. It’s cute how even fourth graders get excited about food. I made the boys homemade macaroni and cheese soup and rice krispie treats. He couldn’t wait to have leftovers and his sister told me that he made his grandma make it for him and they loved it. His grandma gave me this wonderful recipe for smoked eggs and we have made them a few times now. They are very easy and very good. So, thank you Brenden and Grandma Carol for sharing this great recipe with us.
1 dozen hard-boiled eggs
1/2 cup seasoned salt
Peel eggs. Place seasoned salt in a Ziploc bag and coat with seasoned salt. Add eggs to a smoker. Smoke at 125 degrees for 2 1/2 hours. Higher temperatures or smoking them longer will make them rubbery. Remove from smoker. Rinse off seasoned salt. Chill and serve.
2 – 10 ounce packages of broccoli, cooked (I use the steamer bags so I can just put them in the microwave)
1 can cream of mushroom soup
12 slices of American cheese
2 eggs, beaten
1 cup mayonnaise
1 onion, diced
2 Tbsp. butter
Saute onion in butter until tender. In a large bowl, mix broccoli, soup, mayonnaise, eggs and onion. Cut up 6 pieces of the American cheese and add to the mixture. Stir together. Grease a 9 x 13 casserole. Place mixture in the casserole. Top with 6 slices of American cheese. Bake at 350 degrees for 30-35 minutes uncovered.
This is a great appetizer. I like to serve it with bread chunks and crackers.
2 – 8 ounce packages cream cheese
1 tsp. Italian seasonings
1 tsp. basil
1 tsp. parsley
1 – 4 1/2 ounce can of green chiles
1 cup Parmesan cheese
1 1/2 cup mozzarella cheese
1 – 14 ounce jar pizza sauce
1 cup diced pepperoni
Preheat oven to 350 degrees. Soften cream cheese and add Italian seasonings, basil, parley, and chopped green chiles. Spread on the bottom of a 9 x 13 pan. Sprinkle with 1/2 cup of Parmesan and 1/2 cup of mozzarella cheese. Spread a jar of pizza sauce on top of the cheese. Then add the last 1/2 cup of Parmesan cheese and the last cup of mozzarella cheese. Spread pepperoni on top and bake uncovered for 30 minutes. Serve warm with bread and crackers.
The librarian at school told me about this recipe that she makes. She made it sound so good, I had to give it a try. I can’t wait until summertime to get new potatoes at the Farmer’s Market and make this recipe with those really fresh potatoes. This recipe was excellent! I’m glad she shared it with me!
8-10 small potatoes
1 cup shredded cheese
Herbs and seasonings of your choice
Wash potatoes. Place in a pan of cool water. Bring to a boil and cook until fork tender. Drain. On a baking sheet, drizzle olive oil. Place potatoes on baking sheet and smash potatoes with a potato masher. If you don’t have a masher, use whatever you have. They mash easily. Drizzle with olive oil, seasonings and cheese. Bake at 450 degrees for 10-15 minutes. She said you can put anything on them. This summer, I will try this with the new potatoes and fresh chives. I added some sour cream to my potatoes whenever I was ready to eat. She said bacon or bacon bits are really good!
This recipe came from my Mom. It was one of my favorite things she made. I think she learned how to make it from my great grandfather “Poppy”, Raymond Nulph. He owned a restaurant many years ago.
1 stick of butter, melted
1 – 16 ounce bag of stuffing bread
1 Tbsp. granulated garlic
Salt and pepper to taste
2 cups water
2 stalks and leaves of celery
1 medium onion
Melt butter in large bowl. Add stuffing bread, garlic, salt and pepper. In a blender, add 2 cups of water, celery and onion. Blend. Pour over stuffing bread and mix. You need to get in there with your hands and thoroughly mix it. You can used this mix for chicken, turkey or pork chops. I stuffed 2 small chickens tonight. Whenever I do a 20-25 pound turkey, I double the recipe.