Yellow Squash Casserole

We have made this a few times as a side dish at dinner.  This is easy and delicious!

Ingredients

4 cups sliced yellow squash 1/2 cup chopped onion 35 buttery round crackers, crushed 1 cup shredded Cheddar cheese 2 eggs, beaten

3/4 cup milk 1/4 cup butter, melted 1 teaspoon salt ground black pepper to taste 2 tablespoons butter

Prep:  

1.	Preheat oven to 400 degrees F (200 degrees C).
2.	Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
3.	In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
4.	Bake in preheated oven for 25 minutes, or until lightly browned.

Spring Fruit Salad

My favorite fruit salad:  

2 cups of sliced strawberries
1 cup of fresh blueberries
2 naval oranges cubed
1 apple cubed
1 cup seedless grapes halved
2 kiwis sliced and halved
1 mango cut in bite size pieces
2 tablespoons of honey
1 tablespoon lemon juice
1 tablespoon lime juice

Combine all fruit in a large bowl.  Mix honey, lemon and lime juice together and poor over fruit.  Mix thoroughly.  Top with shredded coconut and garnish with mint leaves.   Refrigerate.  

Sunrise Casserole

My husband and I had this casserole about a year ago at a local winery and the owner shared the recipe.   Delicious!

From Mean Aunt Jenny

I like to use corning ware for this one.

Easy Appetizer - Cheddar Sausage Balls

Sausage Balls – make ahead appetizer

1 lb. sausage

3 cups bisquick

1 lb. shredded sharp cheddar cheese

Prep: 

1.        Mix ingredients thoroughly and shape into golf sized balls.

2.       Place on greased baking sheet

3.       Bake in preheated oven at 300 degrees for 25 – 30 minutes

Nice Appetizer - Small Cherry Peppers

Stuffed Cherry Peppers

1 Jar Sweet Cherry Peppers – halved and seeded

3 oz.  Cream cheese

½ cup sour cream

Garlic salt to taste

Chopped olives to taste

Stuff Peppers and keep store in covered container  refrigerated until serving

Thai Coconut Chicken

Nice and light, but full of flavor! 

Ingredients:  

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts (cut in bite size pieces)
1 teaspoon grated lime peel
1 teaspoon grated ginger root
1 clove garlic - chopped
2 serrano chilies or 1 jalapeno chili (remove seeds and finely chop
1/4 cup chopped cilantro
1 can of coconut milk (14 oz)
1 teaspoon packed brown sugar
1/2 teaspoon salt
1 tablespoon soy sauce
1 cup sugar snap pea pods
1 medium bell pepper - sliced or cubed
1 medium tomato - chopped
1 tablespoon chopped basil leaves
Fresh cooked jasmine rice

Prep: 

1.  In a nonstick wok or skillet, heat oil over medium heat
2.  Add chicken and stir-fry for about 3 minutes until chicken is no longer pink in middle
3.  Add lime peel, ginger-root, garlic, chilies, cilantro and stir-fry about 1 minute
4.  Pour coconut milk over chicken.  Stir in brown sugar, salt, soy sauce, pea pods and bell pepper.  Reduce heat to medium and simmer uncovered for about 5 minutes, stirring occasionally.
5.  Add tomato last
6.  Serve over rice and top with fresh basil.

German Chocolate Cheesecake "exceptional"

I have made this a few times over the years and each time I get great compliments.  This one takes a bit longer than my typical recipe, so save for a special occasion!