Tuesday, November 8, 2011

Tasty Tuesday - Squash Casserole

 Thanksgiving is almost here and I’ll bet a lot of you are already planning your menu like I am. We are the hub of all things family when Thanksgiving rolls around and I absolutely LOVE it! Deep fried is the only way to go with turkey for us and to be sure we have plenty of leftovers this year we’ll be cooking an extra turkey breast (or small turkey). After all, isn’t the best part of Thanksgiving having turkey sandwiches with a steaming bowl of turkey vegetable soup the day after?!

One of the dishes I’m gonna add this year is squash casserole. It is one of those foods I love but my hubby detests so I only attempt to put it on the table when I know I have other veggie loving folks around to help me eat it.

Squash Casserole


2 lb. yellow or zucchini squash            ½ cup onion, chopped
½ tsp salt                                           ½ cup water
1 cup sour cream                                1 can cream of chicken soup
1 cup shredded carrots                       8 oz pkg herb stuffing mix
½ cup butter, melted

Slice squash into ¼ - ½ inch rounds. Bring water and salt to a boil, then add squash and onion. Cook over medium high until squash is just tender, approximately 10 minutes. Drain well. In a medium bowl combine soup, sour cream, and carrots. Fold in drained squash and onion. In a separate bowl combine the stuffing mix and melted butter. Spread half of the stuffing mixture in the bottom of a 7 x 12 x 2 baking dish. Spoon vegetable mixture on top of stuffing, then spread remaining half of the stuffing mix on top. Bake at 350 degrees for 30 minutes or until the casserole is heated through.

This recipe came from my aunt June Evans and is in a 1979 cookbook from the East Kermit Freewill Baptist Ladies Auxiliary. This is the church I remember attending as a child with my Mother when we visited my Grandparents and other extended family. My brother got married there and later was their Pastor for a few years. When I look through this cookbook I am reminded of the family history that is woven through the people represented in its pages and the legacy handed down by the women who shared their recipes. All a part of the fabric of my life.

Happy Cooking,

Tuesday, November 1, 2011

Tasty Tuesday - Aiden's Banana Bread

I never have to worry about throwing out bananas now as this has become Aiden’s second favorite recipe! (Fave is chocolate dipped rice crispy treats.)
I substituted butterscotch chips once when we had it partially mixed up before we discovered we did not have the chocolate and it was quite tasty. Gonna try peanut butter chips as soon as I can find some…)

Aiden’s Banana Bread


4 ripe bananas
1/3 cup butter, melted
1 egg
¾ cup sugar
1 tsp vanilla
1 1/2 cups self rising flour (or use all purpose flour, adding 1 tsp baking soda & ¼ tsp salt)

Preheat oven to 350 degrees. Spray a 4 x 8 inch loaf pan with vegetable oil spray. Peal and slice bananas into chunks, then mash. (The mashing part is Aiden’s job!) Stir in melted butter. In a small bowl, beat the egg until well mixed. Add the egg, sugar, and vanilla and stir until blended. Add flour and mix well. Add ½ cup chocolate chips and ½ cup chopped nuts.

Pour into loaf pan and bake for 1 hour.

This is a great recipe for cooking with your kids (or grandkids!) I chop the bananas and melt the butter…Aiden does the rest, including helping to measure the ingredients. He doesn't realize he is learning math skills while he's cooking with Mama!

What do you cook with your kids? Share your treats by posting a comment and let’s continue making lasting family memories!

Happy Cooking,
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