Boston Market Squash Casserole ( So Yummy)

This comes from Juli K.


Boston Market Squash Casserole ( So Yummy)

Ingredients:
4 1/2 cups Zucchini (diced)
4 1/2 cups Yellow Squash (diced)
1 1/2 cup Yellow Onion (chopped)
1 Box Jiffy Corn Muffin Mix (prepare as directed on box)
1 1/2 Sticks of Butter
8 ounces Chedder cheese
3 Cubes of Chicken Bouillon
1 teaspoon Garlic (minced)
1 teaspoon Salt
1/2 teaspoon Ground Pepper
1/2 teaspoon Thyme
1 tablespoon Parsley (chopped)


Directions:
Prepare Jiffy Mix as directed, set aside to cool.

Place zucchini and yellow squash in a large saucepan and add just enough of water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve one cup of water for casserole. On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley. Add chicken bouillon cubes and garlic to onions, stir. Add drained squash and diced cheese, stir. Crumble corn bread in squash and pour the reserved cup of water and mix well. Place squash mixture in a 13"x11" baking pan that has been sprayed with a non-stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 - 60 minutes.

Remove cover the last 20 minutes of baking time.


I hate onions, so i don't add them to the recipe.
      

Chocolate-Pecan Pie

I'm making this recipe for the progressive dinner. John's grandma used to make it every year. It is easy and good. But I also found a recipe at this link that I'm going to have to try:

http://allrecipes.com//Recipe/chocolate-pecan-pie-vi/Detail.aspx

It uses sweetened-condensed milk instead of corn syrup and looks awesome. Maybe I'll make it before and make a switch, if it's better.

Chocolate-Pecan Pie

From http://www.pillsbury.com/videos/pillsbury-product-videos/refrigerated-pie-crust-videos/chocolate-pecan-pie

How can pecan pie be even better? Add chocolate! It's all so easy when you use an unroll-and-fill refrigerated pie crust.

Prep Time: 25 Min

Total Time: 2 Hr 30 Min

Makes: 10

INGREDIENTS:

1

Pillsbury® refrigerated pie crust, softened as directed on box

1

cup light corn syrup

1/2

cup sugar

1/4

cup butter or margarine, melted

1

teaspoon vanilla

3

eggs

1

cup semisweet chocolate chips (6 oz)

1 1/2

cups pecan halves

10

pecan halves

1/2

cup whipping cream, whipped

User Rating: 

DIRECTIONS:

• Heat oven to 325°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie plate.
• In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with electric mixer on medium speed until well blended. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in crust-lined pan.
• Bake 55 to 65 minutes or until deep golden brown and filling is set. Cool completely, about 1 hour.
• Line cookie sheet with waxed paper. In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips on Medium (50%) 1 to 1 1/2 minutes or until melted; stir. Dip each of 10 pecan halves in chocolate; place on lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.

High Altitude (3500-6500 ft):

Heat oven to 350°F. Bake 50 to 55 minutes.

Nutritional Information:

1 Serving (1 Serving)

• Calories 540
• (Calories from Fat 280),

• Total Fat 32g
• (Saturated Fat 12g,
• Trans Fat 0g),
• Cholesterol 90mg;
• Sodium 180mg;
• Total Carbohydrate 59g
• (Dietary Fiber 2g,
• Sugars 33g),
• Protein 5g;

Percent Daily Value*:

• Calcium ;

Exchanges:

• 2 Starch;
• 0 Fruit;
• 2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 6 Fat;

Carbohydrate Choices:

• 4;

*Percent Daily Values are based on a 2,000 calorie diet.

Asparagus Soup

I made this today. The potato made it very creamy. The soup has relatively very little fat. John said it was very good. He did think it was split pea soup when he was eating it. Silly.

This will be the appetizer at the RS progressive dinner.

Asparagus Soup - Lynne H.

Makes: 8 appetizer servings

Prep: 10 minutes

Cook: 20 minutes

1 onion

1 bunch asparagus, ends trimmed (16-18)

2 Tblsp. unsalted butter

3 cups chicken broth

1 medium-size potato, peeled and diced

1 tsp. salt

1/4 tsp. dried dill

1/8 tsp. white or black pepper

1. Cut tips from asparagus. Set aside. Chop remaining stalks into 1/2-inch pieces. Melt butter in a 4-quart saucepan over medium heat. Add onion; cook 3 minutes. Add asparagus stalks and cook an additional 2 minutes. Add broth, potatoes, salt, dill and pepper. Bring to a boil.

2. Reduce heat to medium-high and cook 10 to 12 minutes, uncovered, until potatoes are very tender. Meanwhile, place asparagus tips in a small glass bowl with 1 tablespoon water. Cover with plastic wrap and microwave on HIGH for 1 minute.

3. Remove soup from heat and puree until smooth. Serve warm or chilled, garnished with asparagus tips.

Pumpkin Chiffon Pie

Pumpkin Chiffon Pie

• 1 envelope unflavored gelatin (1 scant tablespoon)
• 1/4 cup cold water
• 1 1/4 cups canned pumpkin (from a 15-ounce can) or fresh pumpkin puree (see note above)
• 3 large eggs, separated
• 3/4 cup granulated sugar
• 1/2 cup whole milk
• 1/4 teaspoon coarse salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 2 baked pie crusts or using a biscuit cutter cut dough and place in mini muffin tins to make mini pies.
  

Sprinkle gelatin over cold water in a bowl. Let stand until softened, about 5 minutes.
Combine pumpkin, egg yolks, 1/4 cup granulated sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat. Stir in gelatin mixture until dissolved. Let cool completely.
Beat egg whites with a mixer until soft peaks form. Gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form. Whisk one-third of beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites. Spoon mixture into pie crusts and refrigerate for at least 1 hour. Top with whipped cream.

Spicy Raisin Bread

Spicy Raisin Bread

1 cup shortening

2 cups sugar

2 cups cold water

2 cups raisins

1 teas. Cinnamon

1 teas. Nutmeg

½ teas. Ground cloves

½ teas. Allspice

Boil these ingredients for 10 minutes.  Remove from the heat and let cool until luke warm.  If it gets too cool and shortening starts to harden just warm on stove a little. 

Add in with whisk:

 2 eggs, beaten

1 teas. Vanilla

Then mix in:

2 2/3-3 cups flour (enough so raisins don’t sink to bottom)

1 teas. Baking soda

1 teas. Baking powder

Grease generously 2 loaf pans and flour them.  Divide batter into pans and bake at 350 degrees for 50-60 minutes.

Let bread cool for 15 minutes and take out of pans.  Let cool and frost if desired.

My great-great grandmother brought this recipe over to America from Sweden in the 1800’s—Judy D.

Berry Mallow Yam Bake

Another recipe from our Thanksgiving desserts and sides night.

Berry Mallow Yam Bake

½ cup flour

½ cup brown sugar

½ cup oats-uncooked

1 teas. Cinnamon

Mix together in a large bowl.   Cut in 1/3 cup margarine.   Add 32 oz. canned yams (drained) and 2 cups fresh cranberries to the mixture above.  Toss to coat.  Place in a 1 ½ qt. casserole dish and bake at 350 degrees for 35 minutes. 

Sprinkle 1 ½ cup mini marshmallows on top and bake a few minutes longer until golden brown.

Janene U.

Pomegranate Salad

Great for the Holidays this come from Brigette H.

1 6 oz package cherry Jello
1 cup sugar
1 large pomegranate, seeds separated (like you would eat anything else :)
1 package cranberries chopped (a chopper works great for this)
1 can crushed pineapple, drained (reserve juice)
2 apples chopped (I peel, you don't have to)
2/3 cup walnuts, chopped (have never used since John hates them, why?)

Prepare Jello as directed. Add 1 cup sugar when dissolving Jello in hot water and use reserve pineapple juice for part of the liquid. After Jello is almost set, add fruit and walnuts (if you are so blessed). Refrigerate. Cover with marshmallow sauce.

Marshmallow sauce

1 small jar marshmallow sauce
1/2 pint sour cream
1/2 pint whipping cream

Whip cream until soft peaks form; add marshmallow cream and sour cream. Mix well. I have a hard time getting the marshmallow cream smooth, so you might try whipping it separately first. I have also considered just using powdered sugar instead of the marshmallow, but have not tried this yet.

Best Fluffiest Pancakes Ever

John said these were the best pancakes he has ever eaten. You can serve with just powder sugar, but unlike crepes with lemon, I think these need a little something extra like strawberry freezer jam or strawberry syrup. Maple syrup is good too. The lemon is subtle, but the light fluffy texture and taste are amazing.

Lemon Ricotta Pancakes

1 cup ricotta cheese

1 cup milk

3 eggs, separated

¼ cup sugar

Zest and juice of 1 lemon

1½ cups cake flour

1 Tbsp. baking powder

¼ tsp. salt, divided

In a large bowl, whisk together ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth.  Sift together flour, baking powder and 1/8 teaspoon salt over ricotta mixture and stir with a wooden spoon until just combined. 

In another large bowl, using a whisk, beat egg whites until frothy.  Add 1/8 teaspoon salt and continue beating until soft peaks form.  Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites. 

Preheat a griddle over medium heat.  Spray griddle and pancake molds with nonstick cooking spray.  Set molds on griddle and preheat 1 to 2 minutes.  Ladle 1/3 cup batter into each mold and spread batter evenly to edges.  Cook until bubbles form on top and pancakes are golden underneath, 1 to 2 minutes.  Remove molds, flip pancakes and cook one minute more.  Transfer pancakes to a warmed plate.  Wipe molds clean, spray with nonstick cooking spray and preheat.  Repeat with remaining batter. 

Serve warm with confectioner’s sugar.

Makes 12 to 14 pancakes.

Spicy Baked Pita Chips

Spicy Baked Pita Chips

6 pitas

Cooking spray or oil to brush on

½ teas. salt

¼ teas. garlic powder

1/8 teas. red powder

1/8 teas. black pepper

Mix seasonings.  Brush or spray cookie sheet with oil.  Brush or spray  with oil.  Sprinkle pitas with seasonings.  Cut pitas with kitchen scissors, knife or pizza cutter and place on cookie sheet.  Bake at 350 degrees for 13-14 minutes until crisp or browned.  If using whole wheat pitas you will need to bake them longer, 15-20 minutes.

Hummus

2 cans (15 oz.) chickpeas no salt added, rinsed and drained

2 garlic cloves, crushed

½ cup water

¼ cup tahini (sesame seed paste)

3 T. fresh lemon juice

2 T olive oil

¾ teas. salt

¼ teas. pepper

Place beans and garlic in a food processor and pulse 5 times.  Add water and remaining ingredients.  Pulse until smooth.

Tastes best made a day ahead.  Keep refrigerated.

Judy D.

Artichoke Cheese Dip

Artichoke Cheese Dip

1 15oz. can artichoke hearts, drained and chopped

12 oz. mozzarella cheese

1 cup mayonnaise

1 cup parmesan cheese

½ teas. minced garlic

1 teas. chives

½ teas. parsley

1 teas. lemon juice

Mix all the ingredients in a 5x9 baking dish.  Cook at 325 degrees for 45 minutes.  Serve warm with your favorite crackers or fresh bread. 

String Bean Bonanza

String Bean Bonanza

1 pkg. frozen green beans (cook as directed) or 2 cans French cut green beans

1 can cream of mushroom soup

½ cup slivered almonds

Place cooked beans in a casserole dish.  Add some of the bean juice to soup and pour over beans.  Brown almonds in butter.  Sprinkle over the beans.  Heat in oven about 15 minutes at 350 degrees.

Chelsea F.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

1 box spice cake mix

1 egg

1 bag (2 cups) chocolate chips

1 small can (7.5 oz.) pumpkin (100% pure not pumpkin pie filling)

Mix ingredients together thoroughly.  Bake 10-12 minutes at 350 degrees.   The cookies come out in the same basic shape you set them in for baking so roll them into balls before.

Jessica B./ Stacy S.

Thanksgiving Desserts and Sides

My RS had a recipe night where we shared and tasted deserts and sides for Thanksgiving. I should have taken pictures. Next time! Feb. is our cookie exchange and I will not forget the camera. The above posts are recipes people brought.

A way to share recipes

I'm starting this blog as a way for friends to share recipes. I called it "That Tastes," because when my son was little he would say "that tastes" whenever he ate something good. He often told his Aunt Kristi, "yum, that tastes." Her girls were not big eaters, but my son appreciated her cooking and would clean her daughters plates, all the while saying "that tastes, that tastes."

So if you have a good recipe, post it here and label it: bread, main dish, zucchini, etc.

If you try a recipe and it's good, leave the comment "that tastes" or something more descriptive.

Enjoy!