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Archive for February, 2010

My family and I made a trip to see relatives last fall.  While we were there, one of my cousins made a stuffing squash casserole that my husband and I found to be very good.  After getting home, we tried to replicate it.  Here is what we came up with…

Ingredients:

3 C Stuffing – Corn bread works great
1/3 C melted butter
1 can Cream of Chicken Soup
½ C Sour Cream
1 small Yellow Squash – cubed
3 small Zucchini – cubed
1 small Onion – finely diced
1/3 C Shredded Carrot
¾ C Shredded Cheddar Cheese

Directions:

Preheat oven to 350°.  Mix the stuffing and melted butter in a medium bowl.  Spread 2 ½ cups of the stuffing mixture into the bottom of a greased 9 x 13 glass pan.  Mix the soup, sour cream, squash, zucchini, onion, carrot, and ½ cup of the cheese together in a large bowl.  Spoon the mixture over the stuffing – spread carefully!  Place the remaining stuffing mixture over top and sprinkle with cheese.  Bake for 45 minutes!  Enjoy!!!

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For a very long time, I shied away from these wonderful cookies for fear of them not ending up soft and chewy like all of the wonderful ones that I remembered eating.  That and really, who wants to measure molasses.  It’s sticky and messy!  But, I found a hit in a cooking magazine once that said to spray the measuring cup 1st.  I thought why not…and guess what!  It works!!!  Now I use this little trick for measuring honey, molasses, corn syrup…pretty much anything sticky!!!

Ingredients:

3/4 C  Butter – softened

1 C  Sugar

1 Egg

1/4 C  Molasses

2 C  Flour

2 tsp Baking Soda

1/4 tsp Salt

2 tsp Ground Cinnamon

1/2 tsp Ground Cloves

1/2 tsp Ground Ginger

additional sugar for rolling cookies in

Directions:

Blend butter, sugar and egg until smooth.  Stir in the molasses. Add the flour, baking soda, salt, cinnamon, cloves and ginger and stir well.

Cover the dough and allow to chill in the refrigerator 1/2 to 1 hour.

Preheat oven to 375°.  Roll the cookie dough into small balls (I like use a small cookie scoop.)  Then roll the balls in the additional sugar.  Place on ungreased cookie sheets, about 2 inches apart.

Bake 8 – 10 minutes or until tops are cracked slightly.  Allow to cool 1 minute on cookie sheet, then remove to cooling racks!

Enjoy!!!

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