Zucchini Casserole

5 c. cubed Zucchini or Squash
1/2 c. shredded Carrots
1/4 c. diced Onions
1 can Cream of Celery Soup
1 c. sour cream
1 box of Stuffing Mix (I prefer pork)
1 cube of Butter
1 tbsp olive oil
1/2 c. shredded cheddar cheese
Salt and Pepper to taste

1. Preheat oven to 350* F.  Grease a 9x13 casserole dish.  Cube up zucchini and squash.  Peel carrots and shred, and dice onions. 
2. Saute'e zucchini, squash, and onion in olive oil.
3. Melt butter.  Then add in box of stuffing.  Let set for 3 minutes.  Spread 3/4 of mixture into bottom of pan. Spoon zucchini mixture on top.
4. Mix soup, sour cream, and cheese together. Add carrots, salt, and pepper.  Heat in microwave until sauce is smooth.  Spoon  on top zucchini.  Top with stuffing.
5. Bake for 30-45 mins.  Until top is golden brown and sides are bubbling.

(Can add meat to make a complete meal.  Italian Sausage is really good!)   

Cowboy Caviar

2 cans white corn (you can use yellow, but the white is sweeter)
1 can black eye peas
1 c. cilantro, chopped
1 bunch of green onions, sliced
2 or 3 Roma Tomatoes
2 avocados, chopped
1 packet of dry zesty Italian dressing mix
(mix as directed on pkg. with water, oil, and vinegar)

Combine all together and allow to marinate in refrigerator for at least an hour.

Serve with Scoop tortilla chips.

Creamy Green Chicken Enchiladas

4 chicken breast

1. Boil with 1tsp. oregano, 1tsp season salt, and pepper until tender.
2. Shred cooked chicken and add to cream cheese mixture.

While boiling chicken mix together until smooth:
1 pg (8oz) cream cheese
1 can Cream of Chicken soup

Grease casserole dish and pour 1/2 c. Las Palmas Green Chilie Enchilada Sauce into pan. Coat 1 tortilla with sauce. Fill with chicken mixture and top with shredded Mozzarella Cheese. Roll up tortilla. Continue until chicken mixture is gone and tortillas are filled. Top with shredded Mozzarella or Pepper Jack cheese.

Bake at 350* F. for about 20-30 mins. Or until sides are bubbling and cheese is starting to turn brown.

Double Chocolate Zucchini Bread

2 c. grated Zucchini
4 c. flour
1/2 c. cocoa
1 1/2 c. sugar
1 tsp. baking powder
3/4 tsp salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. oil
3 eggs
1 1/2 c. milk
2 tsp. vanilla
1 c. semi-sweet mini chocolate chips

1. Preheat oven to 350* F.
2. Grease 2 lg. loaf pans
3. In a large bowl combine flour, cocoa, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
4. IN a mixer, mix together oil, eggs, milk, and vanilla. Add grated zucchini. When mixed well, gradually add dry ingredients to wet mixture. Mix until just blended. Add chocolate chips.
5. Split batter and pour into 2 pans.
6. Bake for about 1 hr & 15 mins. or until toothpick comes out clean from center of loaf. Cool on rack for 10 mins. Remove from pans and allow to cool completely.

Amish Friendship Bread Starter

1 tbsp Active Dry Yeast
2 c. Warm Water (110 degrees)
1 c. Flour
1 c. Sugar
1 c. Milk

Dissolve yeast in ½ c. water in a deep glass container. Stir in remaining warm water, flour, and sugar. Beat until smooth. Cover with a tight lid. You can skit the next series of directions and go directly to the instructions for splitting your start.

*Do not use a metal spoon or bowl. Do not refrigerate. If air fills bag, let out. It is normal for the batter to ferment and rise.

Day 1: Do nothing. This is the day you receive it. Date bags.
Day 2: Squeeze bag several times.
Day 3: Squeeze bag several times.
Day 4: Squeeze bag several times.
Day 5: Squeeze bag several times.
Day 6: Add: 1 c. flour, 1 c. sugar, 1 c. milk. Squeeze bag to mix, until smooth.
Day 7: Squeeze bag several times.
Day 8: Squeeze bag several times.
Day 9: Squeeze bag several times.
Day 10: Follow directions
1. Pour entire contents of bag into a Non Metal Bowl.
2. Add 1 ½ c. flour, 1 ½ c. sugar, 1 ½ c. milk.
3. Measure 1 c. of batter into dated 1 gallon Ziploc bags.

Instructions:
1. Preheat the oven to 325* F.
2. To 1 c. of batter add: 3 eggs, 1 c. oil, ½ c. milk, 1 c. sugar, 2 tsp. cinnamon, ½ tsp vanilla, 1 ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 2 c. flour, and 1 lg. box of vanilla or chocolate instant pudding.
3. Grease well 2 lg. loaf pans and pour divided batter into pans.
4. Dust tops with cinnamon sugar mixed.
5. Bake at 325* for 45-60 mins. or until done. Enjoy!

Breakfast Brunch Bake

1 pkg. Shredded Hashbrowns
1 lb Sausage (I prefer 1/2 lb or less)
1 cup shredded Cheddar Cheese
1/4 tsp Salt
8 Eggs
2 cups Milk

Combine hashbrowns, sausage, cheese (1/2 cup), and salt. Spoon into greased casserole dish.

Beat eggs and milk together and pour over hashbrown mixture

Refrigerate overnight.

Remove from the fridge 30 minutes before baking.

Bake at 350* for 45-50 minutes or until knife comes out clean from center of dish. Top with remaining cheese and serve hot!

Scotchies

If you want a sugar rush that is so addicting try these treats!

Bring to boil:
2 cups Sugar
2 cups light Karo Syrup
2 cups Peanut Butter

Stir often. Until it is all melted together.
Pour over 12 cups of Rice Crispies.

Spread into well greased cookie sheet.
Melt 1 cup Chocolate Chips and 1 cup of Butterscotch Chips.
Top Rice Crispies with warm chocolate.

Let set until chocolate hardens.
Or eat it warm, gooey, and messy!

Carrot Chowder

1 lb. Hamburger browned and drained.
Add:
1/2 cup diced Green Peppers
1/2 cup chopped Celery
1/2 cup chopped Onion
2 tbsp Olive Oil
Cover and simmer on low for about 10 minutes.

In large pot combine:
4 cups of V8 juice
1 1/2 cups of Water
2 cans of Cream of Celery Soup
2 1/2 cups of grated Carrots
1/2 tsp Garlic Salt
1/2 tsp Pepper
1/4 tsp Salt
1/8 tsp Marjoram
1 cup cooked rice

Bring all ingredients to a boil and simmer for about 30 minutes.
Serve hot with grated Cheddar Cheese.
Also goes great with my recipe for Bread Sticks.

Yorkshire Pudding

2 cups of Flour
2 cups of Milk
4 Eggs
1 tsp of Salt

Preheat oven to 425* F.
Put greased casserole dish into oven while warming.
Mix ingredients together until smooth. Pour into hot baking dish and put back into the oven.
Cook for 20-25 minutes or until edges start to turn golden brown.
Serve with hot gravy or our favorite Golden Mushroom Soup.
Goes great with a pot roast or ham.

Quick Chicken Alfredo

1/2 pkg. linguine (8oz) or Spaghetti
2 tbsp butter
Season Salt & Pepper
1 lb. chicken breasts cubed
1 can Cream of Mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese

Cook: Pasta according to pkg. directions. Drain
Heat: Butter in skillet and add cubed chicken. Salt and pepper to taste. Cook until browned.
Mix: Soup, milk, and cheese together. Heat throughly with cooked chicken. Pepper to taste. Serve hot with the freshly cooked linguine.

Top with additional Parmesan Cheese. We like to have this dish with freshly cooked broccoli.