Ashley's Squash Casserole

10-12 medium/large yellow squash, chopped
1 onion, peeled and chopped in large chunks 

2 T. Kosher salt
2 tsp black pepper
1 T. sugar
1 stick butter, divided
4 oz. cream cheese
¾ cup sour cream

2 eggs, beaten
1 ½ cups freshly grated cheese 
1 ½ cups Cheez-its, crushed

In Dutch oven, place squash, onion, salt, pepper, sugar, and 2 T of the butter. 

Bring to boil; reduce heat and simmer until squash is fork tender, about 20 minutes. 

Preheat oven to 375. 

Drain cooked squash mixture in colander and remove as much water as possible. 

In a medium-sized mixing bowl, combine warm squash mixture with cream cheese, sour cream, cheddar cheese, and remaining butter. Mix well. 

Taste to adjust salt and pepper, then add beaten eggs.

Pour mixture into a lightly greased 9x13 pan. Bake for 25-30 minutes (you want a tiny bit of brown around the edges)

Recipe calls for topping with crushed Cheez-its after 25 minutes and bake for 5 more minutes. The cheese and breadcrumb mixture from Beverly's recipe might be good, too.

Let cool for 10 minutes before serving.

adapted from Ouida's recipe

California Cobb Pasta Salad

1 pound pasta, cooked and cooled
12 ounces bacon, cooked and chopped
1 cup cherry tomatoes, halved
3 cups chopped romaine or other lettuce
1 ½ cups crumbled blue cheese
grilled chicken
2 avocados peeled, pitted, and chopped 

1 tablespoon lemon juice, freshly squeezed
½ cup extra virgin olive oil
3-4 tsp white balsamic vinegar
salt and pepper to taste

In a large bowl, add the cooked pasta, bacon, tomatoes, chopped romaine, and crumbled blue cheese.
Drizzle with olive oil and white balsamic vinegar and toss lightly to combine. Add salt and pepper to taste. Just before serving, toss the chopped avocado with the lemon juice and add to the pasta mixture.

Adapted from:

https://inspiredbycharm.com/california-cobb-pasta-salad/?fbclid=IwY2xjawJffGxleHRuA2FlbQIxMAABHrq6i89Rd-sxLEC80yyZRvIm5voQgRVp-lv-mY3ZljHQAoqqjEVkd_VnPQv0_aem_ZnMM9PfR3r89ICSCT6Y8sw

Southern Living Cheesy Sausage and Croissant Casserole

Ingredients

1 lb. ground pork sausage (such as Jimmy Dean)
1 ¼ cups (5 oz.) shredded Parmesan cheese
1 tsp. table salt
6 green onions, sliced
1 (13.22-oz.) package mini croissants (about 24), torn
Vegetable cooking spray
3 cups milk
1 cup heavy cream
5 large eggs, lightly beaten
2 cups shredded Gruyère cheese (about 8 oz.)

Directions

Cook sausage. Toss with Parmesan cheese, salt, green onions, and torn croissants and place in a 9x13 baking dish coated with cooking spray.

Whisk together milk, heavy cream, and eggs: pour over the sausage mixture. Cover and chill dish for 8 hours.

Preheat oven to 350°F. Uncover casserole, and sprinkle with Gruyère cheese. Bake 45 minutes or until golden. Let stand 10 minutes.

https://www.southernliving.com/recipes/cheesy-sausage-croissant-casserole-recipe

Simple Blue Cheese Vinaigrette

 Source: https://cravingsomethinghealthy.com/healthier-blue-cheese-vinaigrette-dressing/

Ingredients for 4 servings

• 5 tablespoons olive oil
• 3 tablespoons white wine vinegar
• 2 ounces blue cheese
• 1/4 teaspoon onion powder
• pinch sea salt and ground pepper
• 2 tablespoons water more or less to achieve the desired consistency

Instructions

• Combine the olive oil, vinegar, onion powder, and blue cheese in a bullet blender or mini food processor and blend until smooth.
• Taste and season with salt and pepper. If the dressing is too thick, add water, 1 tablespoon at a time until you achieve the desired consistency.
• Store leftover dressing in a small jar for up to three days.

Notes

If you prefer a non-creamy dressing, blend all of the ingredients EXCEPT for the blue cheese. Crumble the cheese in by hand, or add it to the blender and just pulse once or twice to break it up.

This dressing is best served immediately but you can store it in the refrigerator in a jar for up to 3 days. If it separates, shake the jar, whisk, or blend it.

Nutrition

Calories: 207kcal | Carbohydrates: 1g | Protein: 3g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 11mg| Sodium: 199mg | Potassium: 36mg | Sugar: 1g | Vitamin A: 108IU | Calcium: 75mg | Iron: 1mg

Source: https://cravingsomethinghealthy.com/healthier-blue-cheese-vinaigrette-dressing/

Chicken & Rice

Layer in greased casserole dish:
chopped rotisserie chicken
1 cup uncooked rice

Top with mixture of:

2 cups water 
1 can cream of mushroom
1 pkg onion soup mix
1 small jar pimiento

Bake at 350 for about an hour and fifteen minutes.

Check after 45 minutes and add more water if needed.

Salad Bar Checklist

Lettuce
Spinach

Butter lettuce

Grilled chicken
Bacon
Ham
Chicken salad

Blueberries
Strawberries 

Carrots
Bell pepper
Cucumber
Tomatoes
Hard boiled eggs
Avocado

Goat cheese
Shredded cheddar
Bleu cheese

Croutons
Salad sensations
Dried cranberries
Sliced almonds

Chili

4 to 5 pounds of lean ground beef 

3 or 4 large onions, chopped (4 cups) 

5 large cans (28 oz.) petite diced tomatoes 

5 (15 oz.) cans Bush’s chili beans with mild sauce (I use pinto variety but they also have chili kidney beans)

1 (28 oz.) can crushed tomatoes

1 can (15 oz.) tomato sauce 

2 tablespoons sugar 

4 teaspoons salt 

4-8 tablespoons chili powder, to taste 

Cook and stir beef and onion until meat is browned and onion is tender. 

Drain off fat. 

Stir in tomatoes, liquid from chili beans, tomato sauce, and seasonings. 

Heat to boiling, reduce heat, and simmer uncovered for about an hour and a half. 

Stir in beans and simmer at least fifteen more minutes. 

Serve with toppings (fritos, grated cheddar, sour cream).

Chicken Orzo with Spinach and Sun Dried Tomatoes

 

Dump and Bake Chicken Orzo

Brooke Stepp

This dinner was prepared in about 5 minutes! I love the flavor of this dish and especially love how simple it is to make. 

5 from 1 vote

PREP TIME 5minutes mins

COOK TIME 40minutes mins

COURSE dinner

SERVINGS 5

EQUIPMENT

• 1 9x12 baking dish Greased

INGREDIENTS

  

• 2 cups Orzo
• 3.5 cups Low sodium chicken broth
• 1/2 cup Heavy cream
• 1 lb Rotisserie Chicken
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1/2 tbsp Garlic powder
• 1 tbsp Italian seasoning
• 1 tbsp Minced garlic
• 8 oz Sun dried tomatoes
• 2 cups Spinach
• 1 cup Parmesan Shredded

INSTRUCTIONS

 

• Preheat the oven to 425F
• Grease a 9x12 Baking Dish
• Prep your spinach by washing and chopping it
• To your baking dish, add dry orzo, broth, heavy cream, chicken, seasonings, minced garlic, chopped sun dried tomatoes (and oil from jar), and spinach
• Mix this all up and make sure the orzo is completely covered by the liquid
• Bake at 425F for 40 minutes
• When it's done, add in the parmesan cheese and stir it up

Ina Garten's Shortbread Shape Cookies

1 cup powered sugar

2 cups of butter

3 cups of flour

Cream butter and sugar on medium high add flour and continue to beat for 5 minutes. The dough will feel velvety when done. I roll out dough to desired thickness, cut shapes and bake at 350 for about 7 minutes.

Some suggest this list of ingredients:
1 cup powdered sugar
1 cup butter

1 cup cream cheese

3 cups flour

Prime Rib

 https://www.facebook.com/reel/8350529685068468

Pecan Pie Phyllo Tarts

 (edit)

Easy Mini Pecan Pie Phyllo Tart Bites

 SOURCE: donuts2crumpets

Mini Pecan Pie Phyllo Tarts start are premade phyllo shells stuffed with a quick and easy pecan pie filling for a sweet, sticky, nutty treat!

Servings: 30

Prep Time 20minutes mins

Cook Time 12minutes mins

5 from 9 votes

EQUIPMENT

• Measuring Cups and Spoons
• Mixing Bowl
• Wooden Spoon
• Half Sheet Pan
• Silicone Mats
• Cooling Rack

INGREDIENTS

  

• 2 boxes premade phyllo cups (found in the freezer section)
• 1/3 cup brown sugar
• 1/3 cup light or dark corn syrup
• 1-1/2 cups chopped pecans (chop before you measure)
• 1 egg, beaten
• 1 Tbsp melted butter
• 1/2 tsp vanilla
• pinch of salt

INSTRUCTIONS

 

• Preheat oven to 350.
• Remove the phyllo cups from the plastic trays in the boxes and place them directly on a large baking pan lined with a silicone mat.
• Mix together the sugar, corn syrup, pecans, egg, melted butter, vanilla and salt.
• Spoon a small amount of the the pecan mixture in to each cup, making sure you get plenty of pecans in each one.
• Bake at 350 degrees for 10-12 minutes or until just starting to bubble.
• Remove from the oven, let them sit on the tray for just a couple of minutes then carefully transfer to a cooling rack. (These babies will burn your mouth if you try to eat them right out of the oven.)

NOTES