Squash Casserole

Tender squash, onions, gooey cheese, and a crunchy cheese cracker topping make up this memorable squash casserole. 

  

Squash Casserole

4 cups sliced yellow squash or 1 (12 oz.) bag of frozen squash

1 cup sliced onion

Water

2 eggs, beaten

3/4 cup milk

1/4 cup butter, melted

1 tsp. salt

1/2 tsp. pepper

2 cups cheese crackers

2 cups shredded cheddar cheese

Preheat oven to 400 degrees.  Place squash and onion in a large skillet.  (I use a 5 qt. saute pan.)  Pour in enough water to cover the vegetables and cover with a lid.  Heat on medium high until boiling and then cook until tender--about 5 minutes.  Drain well and return to skillet.

In a small bowl, whisk together the beaten eggs, milk, melted butter, salt, and pepper. Stir the egg mixture into the squash/onions.  Crush the cheese crackers, and in a large bowl, mix the crushed cheese crackers with the cheese.  Stir half to two-thirds of the crumb mixture into the squash mixture.  Mix well.

Pour into a 1.5 to 2 qt. ungreased casserole dish and top with the remaining crumb mixture.  Bake for 30 to 35 minutes at 400 degrees.

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Recipe from mrshappyhomemaker.com:  http://www.mrshappyhomemaker.com/2012/08/my-perfect-squash-casserole/

 

Corn Casserole

 

Paula Deen's Corn Casserole is the bomb!  With butter, sour cream, and cheese, how could it not be?  What a perfect side dish for your holiday table!

Corn Casserole

You know a recipe is going to be good if Paula Deen's name is attached to it!  Here is her recipe for corn casserole, and at the bottom of the page, is a video of her making it, which is helpful as she demonstrates how much "jiggle" the casserole should have:  https://www.pauladeen.com/recipe/corn-casserole/

Corn Casserole 101:

1)  Drain the can of whole kernel corn, but do not drain the can of cream-style corn.

2)  I make this in a 2-qt. square (8x8) ceramic baker, and it takes 55 minutes to set.  Then I put the cheese on top and let it melt, which takes another 3-4 minutes.  Casserole dishes made out of glass, metal, or porcelain might take less time, so your best bet is to start checking the casserole at 45 minutes for jiggle, which Paula addresses in her video.  Mine never turns golden brown on top...only around the edges.

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Simple Fruit Salad

Simple Fruit Salad is just that...simple!  But that doesn't mean it's short on flavor.  Strawberries, pineapple, and mandarin oranges combine with strawberry syrup to make a fruit salad perfect for any meal.

Sugar not shown.

Simple Fruit Salad

1 (20 oz.) can pineapple chunks in pineapple juice

1 (15 oz.) can mandarin oranges in light syrup

16 oz. fresh strawberries

1/2 to 3/4 cup sugar (to taste)

Place cans of fruit into the refrigerator to chill.  Wash, stem, and cut strawberries into fourths or sixths if particularly large.  Place strawberries into a mixing bowl.  (I use a 2.5 qt. bowl.)  Add 1/2 cup of sugar to the strawberries and stir.  Let rest on the counter for 3 to 4 hours stirring occasionally.  With a potato masher, mash strawberries until about half of the strawberries are mashed.  Taste to see if additional sugar is needed.  If so, add desired amount and stir well.  Drain fruits and add to strawberries.  Stir well and refrigerate until served.

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Simple Fruit Salad 101:

1)  Blueberries are also fantastic in this salad, and the desired amount can be added when you add the canned fruit.

2)  The fruit will absorb the strawberry syrup and turn red.  For a pretty presentation, reserve some of the pineapple chunks and mandarin orange segments and top salad before serving.

3)  Here are the strawberries right after adding the sugar and then again 4 hours later before mashing.  Once sugar is added to them, they make their own syrup.

4)  If fresh strawberries aren't in season, I use a 23.2 oz. carton of frozen sliced strawberries with sugar.  Thaw the strawberries, pour them into a mixing bowl, and then add sugar to taste.  There is no need to mash or let them set out on the counter.  Add the drained fruit, stir well, and refrigerate until ready to serve.

 

5) We have this fruit salad with our favorite meal of biscuits and sausage gravy and Crustless Meat Lovers Quiche!  Recipe links below!

Biscuits and Sausage Gravy:  http://www.easyaspiecanbe.com/2015/04/sausage-gravy.html

Pressure Cooker Crustless Meat Lovers Quiche:  http://www.easyaspiecanbe.com/2020/09/pressure-cooker-crustless-meat-lovers.html

Pressure Cooker Green Beans, Potatoes, and Bacon

Pressure Cooker Green Beans, Potatoes, and Bacon is a classic, old-fashioned meal that tastes like it's simmered for hours.  Great with cornbread, fresh tomato slices, or corn-on-the-cob, it's comfort food at its finest.

Low sodium chicken broth is pictured, but regular chicken broth is recommended.

Pressure Cooker Green Beans, Potatoes, and Bacon

Yield:  6 servings

Approximate Total Time:  1 hour, 30 minutes 

Electric Pressure Cooker Size:  6 quarts

1-2 pounds fresh green beans

1.5 pounds new potatoes (red or white) or 1 (1.5 lb) bag Little Potatoes (Terrific Trio or Baby Boomer) or 1 (1.5 lb.) bag Baby Dutch Yellow Potatoes*

7 slices thick-cut bacon

1 sweet onion

2 cloves garlic minced or 1 tsp. jarred minced garlic

1/2 tsp. pepper

1 tsp. salt

1 (14.5 oz.) can chicken broth

Snap the ends off of the green beans, and then snap them in half.  Set aside.  If the potatoes are small, leave them whole, but if larger, cut them into halves or quarters.  Set aside.  Cut the bacon into 1.5-inch pieces, and then slice the onion.

Select SAUTE on your pressure cooker.  Add the chopped bacon and sliced onion.  Saute, stirring from time to time, until the onion softens.  Add the garlic and stir.  Add the pepper, salt, and chicken broth.  Stir well, and deglaze (scrape) the bottom of the pot so nothing's stuck to it.  Add the green beans and potatoes; stir. 

Lock pressure cooker lid in place and set steam vent to Sealing.  Select CANCEL, and then select PRESSURE COOK (Manual) and cook for 8 minutes on High pressure.  Allow the pressure to release naturally for 10 minutes. Then open the steam vent to release the remaining pressure (Quick Release).  Carefully remove lid. Salt and pepper to taste and serve.

*Any small potato brand or variety will work.  Most will be sold in a 1.5 lb. bag.

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Pressure Cooker Corn-on-the-Cob

Corn-on-the-cob cooked perfectly in about 25 minutes from start to finish without heating up the kitchen, standing over a pot of boiling water, or having to wrap each ear with waxed paper or plastic wrap for microwave cooking?  It's all possible in a pressure cooker!

Pressure Cooker Corn-on-the-Cob

Yield:  1-8 ears of corn

Approximate Total Time for 4 ears of corn:  25 minutes

Electric Pressure Cooker Size:  6 quarts

Remove the husks and silk from the corn.  Pour 1.5 cups of water into the pressure cooker pot, and place the trivet into the pot.  Place the corn on the trivet criss-crossing each layer.  Lock pressure cooker lid in place and set steam vent to Sealing. Select PRESSURE COOK (Manual), and cook on High pressure for 3 minutes for 5 or less ears and 4 minutes for 6-8 ears. Once the cooking cycle is complete, open the steam vent to release pressure (Quick Release).  Carefully remove lid; serve.

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Creamed Peas

This recipe brings back memories of Sunday dinners.  Creamed Peas are an old-fashioned side dish perfect to serve with roast or salmon cakes.

Creamed Peas

1 (10 oz.) package frozen sweet peas

1 tbsp. butter

1 tbsp. flour

1/4 tsp. salt

1/8 tsp. pepper

1 tsp. sugar

1/2 cup whole milk

Cook peas according to package directions and drain if necessary.  (Peas that steam in a bag will not have to be drained.)  Set aside.  In a 2 qt. saucepan, melt the butter over medium heat.   Put the flour, salt, pepper, sugar, and milk into a small container that seals well and shake until blended. Add to the melted butter stirring while doing so. Cook and stir until mixture starts to thicken then stir in cooked peas heating through. If necessary, thin with a little additional milk. Serve immediately.

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Perfect Sweet and Sour Sauce

This sweet and sour sauce recipe could have no other word in its title but perfect, because that's what it is!  It's thick with the ideal ratio of sweet to sour, which makes it a great sauce for anything Asian.🥢

Perfect Sweet and Sour Sauce

1/2 cup packed brown sugar

1/2 tsp. garlic powder

1/4 tsp. salt

1 cup pineapple juice

3 1/2 tbsp. natural rice vinegar

1 tbsp. low sodium soy sauce

2 1/2 tbsp. cornstarch

1/3 cup water

red food coloring (optional)

pineapple tidbits, drained (optional)

In a small saucepan, combine the brown sugar, garlic powder, and salt.  Stir in the pineapple juice, natural rice vinegar, and soy sauce.  Bring to a boil over medium heat.  Mix the cornstarch and water together in a small bowl.  Add the cornstarch mixture to the boiling sauce stirring constantly.  Mixture will thicken quickly.  Stir in desired amount of red food coloring. (I use 2 drops.)  Add desired amount of pineapple tidbits.  Cool slightly before serving.

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I used to purchase sweet and sour sauce.  When my favorite sauce suddenly changed their recipe, I tried a different sauce only to be disappointed.  I decided right then that I would figure out how to make my own.  After several attempts, I finally came up with the perfect sauce...sweet, sour, and thick.

Baked Wonton Chips

Baked Wonton Chips are so easy to make and are perfect to serve with Asian dips and entrees.

Baked Wonton Chips

1 (16 oz.) package wonton wraps (found in the produce section--see photo below)

Nonstick cooking spray (Pam)

Preheat oven to 350 degrees.  Spray 2 baking sheets with nonstick cooking spray.  Cut wonton wraps diagonally so that they form 2 triangles.  A pizza cutter works well for this.  Arrange wonton wraps on the baking sheets.  (See photo.)  Place one tray at a time on the middle oven rack and bake until golden brown.  This will take from 5-10 minutes depending on the thickness of the baking sheet.  After the first two trays of chips have cooled, remove chips from trays.  Wash trays, respray with cooking spray, and bake the remaining wraps.  Cool before serving.  If desired, baked chips can be stored in an airtight container in the freezer for future use.

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Baked Wonton Chips 101:

1)  These are the wraps I buy:

2)  This is how I arrange the wonton wraps on a baking sheet:

Slow Cooker Green Bean Casserole

Slow Cooker Green Bean Casserole takes a classic holiday recipe and makes it even easier by utilizing your slow cooker to free up oven space.

Salt not pictured.

Slow Cooker Green Bean Casserole

4 (14.5 oz.) cans French style green beans, drained

2 (4 oz.) cans mushrooms, drained (optional)

2 (10 3/4 oz.) cans condensed cream of mushroom soup

1/4 tsp. black pepper

1 (6 oz.) can French fried onions, divided

Salt to taste

Combine green beans, mushrooms, soup, pepper, and 1 1/3 cups French fried onions in a 5- or 6-qt. slow cooker sprayed with cooking spray or lined with a liner if it's not nonstick.  Salt to taste.  Lay a sheet of paper towels across the top of the insert before putting on the lid to catch condensation.  (See photo below.)  Cook on low for 3 hours.  15 minutes before serving, heat remaining French fried onions in a nonstick skillet over medium-low heat stirring often for 10-12 minutes until toasted and fragrant.  Sprinkle over casserole.

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Lemon Sauce

Lemon Sauce is a light, delicious sauce for any type of fish especially salmon patties!

Lemon Sauce

Taste of Home has been around for a long time, and there's a reason why!  All the recipes are tested in a test kitchen and feature common ingredients found in most grocery stores.  You can find the Lemon Sauce recipe as part of the Lemony Salmon Patties recipe on the Taste of Home website:  https://www.tasteofhome.com/recipes/lemony-salmon-patties/?cpi=16  

Perfect Pressure Cooker Brown Rice

Brown rice comes out perfectly in the pressure cooker.  Just set it and forget it!

Butter not shown.

Perfect Pressure Cooker Brown Rice

Yield:  6 cups

Approximate Total Time:  55 minutes 

Electric Pressure Cooker Size:  6 quarts

2 cups long grain brown rice

2 1/2 cups water

1 tsp. Kosher salt*
1 Tbsp. butter*

Measure rice into a 2-qt. bowl and cover with cold water.  Swish with your fingers to remove starch.  Drain, and continue rinsing the rice using this process until the water is clear.  Drain. Place all ingredients into the pressure cooker pot; stir.  Lock the pressure cooker lid in place and set steam vent to Sealing. Select PRESSURE COOK (Manual) and cook for 24 minutes on High pressure.  Once the 24-minute cooking cycle is complete, select CANCEL or unplug the unit. (This will turn off the pressure cooker as any extra heat can cause the rice to stick.) Allow the pressure to release naturally, which will take about 15 minutes. Remove lid, fluff with fork, and serve.

*Salt and butter are optional or can be adjusted as desired.

Note: Use a standard dry measuring cup for the rice and a glass liquid measuring cup for the water.

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Pressure Cooker Long Grain White Rice

Long grain white rice is SO easy in the pressure cooker!  And you can easily adjust the firmness to your preference!

Pressure Cooker Long Grain White Rice

Yield:  6 cups

Approximate Total Time:  35 minutes 

Electric Pressure Cooker Size:  6 quarts

2 cups long grain white rice

2 1/4 cups water

1 tsp. salt*

1 tbsp. butter*

Measure rice into a 2-qt. bowl and cover with cold water.  Swish with your fingers to remove starch.  Drain, and continue rinsing the rice using this process until the water is clear.  Drain.  Combine all ingredients in the pressure cooker pot.  Lock the pressure cooker lid in place and set steam vent to Sealing. Select the RICE button and adjust (if needed) so it's on the "Normal" setting. If your pressure cooker does not have a rice button, select PRESSURE COOK (Manual) and cook for 12 minutes on LOW pressure.  

Once the 12-minute cooking cycle is complete, select CANCEL or unplug the unit. (This will turn off the pressure cooker as any extra heat can cause the rice to stick.) Allow the pressure to release naturally, which will take about 6 minutes. Remove lid, fluff with fork, and serve.

*Salt and butter are optional or can be adjusted as desired.

Note: Use a standard dry measuring cup for the rice and a glass liquid measuring cup for the water.

Rice firmness:

*Al Dente (firmer) texture: Decrease water to 2 cups. Everything else will stay the same. This will yield about 5 cups of rice.

*Softer texture: Increase water to 2 1/2 cups. Everything else will stay the same. This will yield about 6 cups of rice.

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Easy Long Grain Rice

Want perfect long grain rice every time?  Use your microwave!

1 1/2 cups water shown for a firmer rice texture.

Easy Long Grain Rice

1 cup uncooked long grain rice

1 3/4 cups hot water**
1/2 tsp. salt*
1 Tbsp. butter*

Measure rice into a 2-qt. bowl and cover with cold water.  Swish with your fingers to remove starch.  Drain, and continue rinsing the rice using this process until the water is clear.  Drain.  Combine all ingredients in the 2-qt. bowl.  Cover with plastic wrap and vent by turning back one edge at the side of the bowl to form a narrow slot where excess steam can escape.  Microwave at High (100%) for 5 minutes.  Reduce power to Medium (50%).  Microwave until liquid is absorbed and rice is tender, 10-13 minutes.  Fluff with fork before serving.
Yield:  about 3 cups cooked rice

*Salt and butter are optional or can be adjusted as desired.

**Rice firmness:

Al Dente (firmer) texture: Decrease water to 1 1/2 cups. Everything else will stay the same.

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Perfect Honey Mustard Dipping Sauce

You're only five ingredients away from making the perfect honey mustard dipping sauce right at home!

Perfect Honey Mustard Dipping Sauce

Allrecipes features many fabulous recipes, and one of them is the Perfect Honey Mustard Dipping Sauce recipe found here:

http://allrecipes.com/recipe/173697/yummy-honey-mustard-dipping-sauce/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201

Pineapple Casserole

Cheddar cheese is an unexpected surprise in this sweet casserole.  With a buttery Ritz cracker topping, Pineapple Casserole is a pleasing accompaniment to ham or pork.

Pineapple Casserole

Mrs. Happy Homemaker features some really good recipes...and this is one of them!  ://www.mrshappyhomemaker.com/pineapple-casserole/

Air Fryer Parmesan Asparagus

Does any vegetable say spring more than asparagus?  If you have good ingredients, sometimes a simple recipe is all you need for utmost flavor.  Cooking asparagus in an air fryer makes for a quick side with perfect results.  Plus, I give directions for an easy, quick way to know where to break off the woody ends.

Air Fryer Parmesan Asparagus

1 lb. asparagus (See preparation instructions below) 

2 tsp. olive oil

Salt

Freshly ground pepper

Grated or shredded Parmesan cheese or canned Parmesan cheese

1/2 lemon

Preheat the air fryer to 400 degrees.   Place the asparagus in a resealable container.  Drizzle with olive oil and sprinkle with salt and pepper.  Shake to coat.  Place the asparagus in the air fryer basket and air-fry at 400 degrees for 5-7 minutes until cooked as desired.  Shake the basket once or twice while it's cooking.

Turn off the air fryer and sprinkle asparagus with the desired amount of Parmesan cheese. Close the air fryer drawer again for about a minute to allow the cheese to soften.  Move the asparagus to a serving platter or plate, and grind some black pepper over it.  Squeeze the lemon over the asparagus and serve.  

Asparagus Preparation:   Rinse asparagus thoroughly (especially the tips) with cold water.  With two hands, gently bend the asparagus near the ends. You’ll be able to feel where it wants to break. Snap off the stalk end as far down as it will easily break.

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Note:  Every air fryer cooks differently so adjust accordingly.  For reference, my air fryer is the Paula Dean 8.5 qt. (1700w).

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