Squash Casserole

Ingredients:

3 med squash (yellow)

1 Onion chopped

1/3 Cup Shredded Cheddar Cheese

1 Egg, beaten

1/2 tsp Salt

1/2 tsp Pepper

4 T. Margarine

1 1/2 Cups Bread Crumbs

Directions:

Dice or slice squash then cook with onion in a small amount of salted water until tender.  Drain then add bread crumbs (reserve some to sprinkle on top), cheese, egg, salt, pepper and margarine.  Mix and pour into a casserole dish.  Sprinkle bread crumbs on top then bake at 350 degrees for 30 minutes.  After baked sprinkle the top with cheese.

Banana Bread

Ingredients:

6 Large or 8 medium very ripe bananas

4 Eggs

2 Cups Sugar

3/4 Cups Oil

4 Cups Flour

1 tsp Baking Soda

2 tsp Salt

2 tsp Baking Powder

Directions:

Grease and flour 2 large loaf pans then set aside.  In a large mixing bowl peel bananas and mash well. Add eggs, sugar, and oil then mix till well blended.  In a separate bowl mix flour, baking soda, salt and baking powder.  Add flour mixture to banana mixture.  Mix until blended but do not over mix.  Pour into prepared pans.  Add Crumble Topping if desired.  Then bake at 325 for 45-50 minutes or until wooden toothpick inserted into the center comes out clean.  

Makes 2 large loaves.

Makes about 12 small loaves.  Note if making smaller loaves bake at 325 for 25-30 minutes.  

Crumble Topping

Ingredients:

1 Cup Flour

3/4 Cup Brown Sugar, packed

1 tsp Cinnamon

1/4 tsp Salt

1 stick butter, cut into 8 pieces (do not melt)

Directions:

Mix together in a medium bowl flour, brown sugar, cinnamon and salt. Then add the butter and with you hands squish the butter into the mixture until it is all well mixed and in clumps.  Add to your dish by squeezing in your hands and crumbling.  

If baking something more than 30 minutes, after the 30 minutes cover with foil to prevent over browning or burning.

Makes enough to cover a 9 x 13 pan

Homemade Granolla

Ingredients:

4 Cups of Old Fashioned Oats

1 Cup of Sliced (or Chopped) Almonds

1/2 Cup Brown Sugar

1/2 tsp Cinnamon 

1/4 tsp Salt

1/4 Cup Unsalted Butter (Melted)

1/3 Cup of Honey

1 Egg White

Directions:

1. Preheat over to 300 degrees and line a cookie sheet with foil.

2. Mix together oats, almonds, brown sugar, cinnamon and salt. 

3. In a separate bowl mix together the butter, honey and egg white. 

4. Mix well the oat and butter mixtures together then spread an even layer onto your cookie sheet.

5. Bake for 30 minutes. If you like chunks in your granolla wait until it is completely cooled to brake up. If not brake up once it has slightly cooled. Store in an airtight container. 

Strawberry Cheesecake Salad

Ingredients:

1 Big Strawberry Yogurt (2 lbs)

2 Small Instant Pudding (Coconut Cream, Cheesecake or White Chocolate)

1 Large Cool Whip (12-16 oz)

16-32 oz Chopped Strawberries (some sliced to put on top)

3 Bananas sliced (optional)

3 Cups of mini marshmallows (optional)

Directions:

Mix together the yogurt and pudding. Set aside in the fridge while you chop up the strawberries. After you slice the bananas dip in lemon juice to prevent browning (or slice and mix in right before serving). Add the cool whip and strawberries to the yogurt mixture. Add the bananas and marshmallows then refrigerate till serving. Add sliced strawberries and bananas on top to decorate. 

Skor Cake

Ingredients:

1 box of Devils Food Cake (and ingredients to make the cake)

1 tub of Cool Whip

1 Can of sweetened condensed milk

14 oz of caramel sundae syrup

2-3 Skor or Heath bars

Directions:

Bake the Devils Food Cake as directed on the box in a 9 x 13 pan.  While the cake is baking combine the milk and caramel.  Right after you take the cake out of the oven use a wooden spoon to poke holes in the cake.  Only push the spoon down about a half an inch, don't push it all the way down in the cake. Then poor the milk/caramel mixture all over the cake allowing it to soak in.  Once the cake is completely cooled spread cool whip over the top.  (I usually don't use the whole tub, but you can if you like a lot of cool whip on your cake).  Crush the Skor or Heath bar into small pieces and sprinkle on top of the cake.  You can also drizzle caramel and or chocolate syrup on the top if desired.  Store in the refrigerator.  

Lemon Drop Mini Cakes

Mini Cakes:
1 Lemon Cake Mix

1 Pkg Instant Vanilla Pudding Mix

4 Eggs

1 1/4 C. Sour Cream

1/2 C. Milk

Mix all together and bake in a mini muffin tin. Use a #100 cookie scoop to fill the tins. Bake 325 F for 12 minutes.

Lemon Glaze:

3 1/3 - 4 C. Powder Sugar

Lemon Zest

2 Tbls unsalted butter (melted)

1/4 C. Fresh lemon juice

1/4 C. Warm Water

Mix all together. Add more powdered sugar if needed.  It is better to have a thicker glaze. If it is to runny it will run right off the mini cakes, take a long time to dry and be a sticky glaze.  After the glaze drys you want to be able to run your finger over the top of the cakes without any stick.

Topping:
Raspberries or other berry/fruit

Once cakes have baked flip upside down on a wire cooling rack.  Once cooled dip the bottom of the muffins in the glaze.  (Start with 3 1/2 cups but if the glaze is too thin add more powdered sugar) Let the glaze dry then top with a berry or fruit.

Yield: 8 dozen