Hi everyone. Here is another good recipe to use up some of that proliferate squash. This casserole goes in a hurry at my house. So good! I got the recipe from Mom, who got it from someone in her book club-- wouldn't it be wild if it is one of Gaye's. It kind of looks like her handwriting.
2lbs (6 Cups) yellow summer squash sliced (I use zucchini too and do way more than 6 cups-cause I need to use up more than that!)
1/4 C onion (I use a whole onion)
1 Can condensed cream of chicken soup
1 C sour cream
1 C shredded carrot (I do more)
1 8 oz pk seasoned stuffing mix
1/2 C butter melted
(I also add shredded cheddar cheese mix and 1 lb cooked sausage)
In sauce pan cook sliced squash and chopped onion in salted water (5+ min). Combine soup and sour cream, stir in shredded carrots. Fold in drained squash and onion. Combine stuffing minx and butter. Spread half of stuffing mixture in bottom of 9x13 baking dish. (Then add sausage) Spoon vegetable mixture on top. (Sprinkle some cheese) and remaining stuffing over veg. Bake 350 for 25 to 30 min. Great summertime meal.
Monday, August 23, 2010
Friday, August 6, 2010
Raspberry Cream Pie
I can't wait to make this with my raspberries! I saw this recipe once again on the Pioneer Woman's site and thought I'd share it here. I want to make most things that I see on her site. Oh, and will someone please please please make me these?
Please see this link for step-by-step photos.
Ingredients
■25 whole Oreo Chocolate Sandwich Cookies
■4 Tablespoons Butter, Melted
■1 cup (generous) Raspberries
■3 Tablespoons Sugar
■2 containers (6 Ounce Each) Raspberry Yogurt
■1 package (3.4 Ounch) Instant Vanilla Pudding Mix
■1 cup Heavy Whipping Cream
■Extra Raspberries For Garnish
Preparation Instructions
To make the crust, preheat oven to 350 degrees. Crust cookies in a food processor (or smash in a Ziploc bag with a rolling pin). Stir in melted butter until all combined. Pour into a regular pie pan and press crumbs all over the pan and up the sides. Bake for 3 to 4 minutes—just long enough for it to set. Cool crust completely.
Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on 3 tablespoons of sugar. Stir together and allow to sit for 15 minutes.
In the bowl of an electric mixer, combine raspberry yogurt with the instant vanilla pudding mix (just the powder itself.) Beat on low until combined, about 1 minute. Pour in heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn mixer on medium-high speed and beat for two minutes, or until mixture is thick.
Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie pan and spread evenly. Freeze for two hours, or until very firm. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream, and extra raspberries. Keep in freezer, allowing time to thaw before serving.
Please see this link for step-by-step photos.
Ingredients
■25 whole Oreo Chocolate Sandwich Cookies
■4 Tablespoons Butter, Melted
■1 cup (generous) Raspberries
■3 Tablespoons Sugar
■2 containers (6 Ounce Each) Raspberry Yogurt
■1 package (3.4 Ounch) Instant Vanilla Pudding Mix
■1 cup Heavy Whipping Cream
■Extra Raspberries For Garnish
Preparation Instructions
To make the crust, preheat oven to 350 degrees. Crust cookies in a food processor (or smash in a Ziploc bag with a rolling pin). Stir in melted butter until all combined. Pour into a regular pie pan and press crumbs all over the pan and up the sides. Bake for 3 to 4 minutes—just long enough for it to set. Cool crust completely.
Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on 3 tablespoons of sugar. Stir together and allow to sit for 15 minutes.
In the bowl of an electric mixer, combine raspberry yogurt with the instant vanilla pudding mix (just the powder itself.) Beat on low until combined, about 1 minute. Pour in heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn mixer on medium-high speed and beat for two minutes, or until mixture is thick.
Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie pan and spread evenly. Freeze for two hours, or until very firm. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream, and extra raspberries. Keep in freezer, allowing time to thaw before serving.
Zucchini and yellow squash spaghetti
So, this is a recipe I just throw together often, because I always have these ingredients once my zucc and squash start growing out of my ears...
A bunch of zucchini
A bunch of yellow squash
A handful of fresh Basil
Shredded carrots, or carrots cut up small
Fresh or dried onions to taste
Some fresh tomatoes
Oregano, fresh or dried (I just have dried)
Season salt
Garlic salt
Salt & Pepper
3 small cans of Tomato sauce
Shredded cheese
Spaghetti or linguini noodles
I fry up the veggies in oil or butter and garlic salt, season salt, salt & pepper, for awhile, and once they start to get soft, I'll pour in the tomato sauce. Add the fresh basil and oregano, some more garlic salt if needed. Just keep tasting and adding stuff. It's good that way. Let it simmer for awhile, not too long though, you don't want your zucc and squash to be mushy. Put over pasta and add some cheese! Easy-peasy! Remy loves it. It's a great way to get kids to eat zucchini. :)
A bunch of zucchini
A bunch of yellow squash
A handful of fresh Basil
Shredded carrots, or carrots cut up small
Fresh or dried onions to taste
Some fresh tomatoes
Oregano, fresh or dried (I just have dried)
Season salt
Garlic salt
Salt & Pepper
3 small cans of Tomato sauce
Shredded cheese
Spaghetti or linguini noodles
I fry up the veggies in oil or butter and garlic salt, season salt, salt & pepper, for awhile, and once they start to get soft, I'll pour in the tomato sauce. Add the fresh basil and oregano, some more garlic salt if needed. Just keep tasting and adding stuff. It's good that way. Let it simmer for awhile, not too long though, you don't want your zucc and squash to be mushy. Put over pasta and add some cheese! Easy-peasy! Remy loves it. It's a great way to get kids to eat zucchini. :)
Zucchini Bread
Bring on the ZUCCHINI SEASON! Let's post all of our favorite Zucchini recipes! This recipe is from the wonderful cook, Jane. She gave me a loaf, and it's sooo good.
Zucchini Bread
MIX all together:
1 c brown sugar
1 c white sugar
1 c oil
3 eggs, beaten well
2 c grated zucchini
3 tsp vanilla
3 c flour
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
1 ½ tsp baking POWDER
**chocolate chips if desired
POUR into a well greased loaf pan.
BAKE @ 325 degrees for 1 hour – makes 1 large loaf or 2 small loaves
Zucchini Bread
MIX all together:
1 c brown sugar
1 c white sugar
1 c oil
3 eggs, beaten well
2 c grated zucchini
3 tsp vanilla
3 c flour
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
1 ½ tsp baking POWDER
**chocolate chips if desired
POUR into a well greased loaf pan.
BAKE @ 325 degrees for 1 hour – makes 1 large loaf or 2 small loaves
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