Summer Squash Quick Bread

Modified Recipe 1 1/2 Cups All Purpose Flour 1/2 Cup Sugar 1/2 Cup applesauce 1 1/2 Cup Grated Summer Squash 1 Large Egg 1 Teaspoon Cinnamon 1/2 Teaspoon Nutmeg 1/2 Teaspoon Salt 1 Teaspoon Baking Powder 1/8 Cup Raw Oats Preheat oven to 325F and grease one 8"x4" loaf pan. Combine Sugar, Egg, Vegetable Oil, Salt, Grated Squash, Cinnamon and Nutmeg into a large bowl. With a fork, cream the ingredients until they are well incorporated. On top of the wet ingredients, sift flour and baking powder. Again, stir well until the mixture has formed a bread batter. Pour the squash bread mixture into the greased loaf pan. Smack the bottom of the pan against the counter a couple of times. This will release any air bubbles in the mixture. Sprinkle the top with oats and bake for 50-60 minutes, or until a sharp knife can be inserted into the middle of the bread and removed cleanly. Cool on a baking rack for at least a half hour before cutting. Original Recipe: 1 1/2 Cups All Purpose Flour 1 Cup Sugar 1/2 Cup Vegetable Oil 1 1/2 Cup Grated Summer Squash 1 Large Egg 1 Teaspoon Cinnamon 1/2 Teaspoon Nutmeg 1/2 Teaspoon Salt 1 Teaspoon Baking Powder 1/4 Cup Raw Oats Preheat oven to 325F and grease one 8"x4" loaf pan. Combine Sugar, Egg, Vegetable Oil, Salt, Grated Squash, Cinnamon and Nutmeg into a large bowl. With a fork, cream the ingredients until they are well incorporated. On top of the wet ingredients, sift flour and baking powder. Again, stir well until the mixture has formed a bread batter. Pour the squash bread mixture into the greased loaf pan. Smack the bottom of the pan against the counter a couple of times. This will release any air bubbles in the mixture. Sprinkle the top with oats and bake for 50-60 minutes, or until a sharp knife can be inserted into the middle of the bread and removed cleanly. Cool on a baking rack for at least a half hour before cutting.

Slow Cooker Stuffing Casserole

 Source: https://www.recipesthatcrock.com/crock-pot-chicken-stuffing-casserole-2/ 

Prep Time 10 mins 

Cook Time 5 hrs 

Total Time 5 hrs 10 mins 

 Ingredients 

11 Chicken Tenderloin Pieces (I used sliced chicken breasts) 

1 Tablespoon Poultry Seasoning or to taste 

10.75 oz Can Cream of Celery Soup (I used cream of chicken) 

6 oz Box Stove Top Stuffing 

2 Cups Chicken Broth 

Instructions

In a bowl mix stuffing and broth together and set aside. 

Place tenderloin pieces in the bottom of your 6 qt slow cooker. 

Sprinkle poultry seasoning over tenderloins. 

Pour soup over chicken and spread evenly. 

Once stuffing has absorbed all of the chicken broth pour evenly on top. 

Cover with lid and cook on low for 4-6 hours

Spaghizza

 Spaghizza

Makes 8 servings

8 ounces spaghetti noodles

3 eggs

¼ cup milk

½ cup grated parmesan cheese

1 teaspoon Italian seasoning

½ teaspoon garlic powder

¼ teaspoon pepper

2 ½ cups spaghetti sauce (one 23.5 ounce jar)

8-12 ounces (2-3 cups) shredded cheese (all mozzarella, or a mixture of your favorite pizza-friendly cheeses)

3.5 ounce package sliced pepperoni or any of your favorite pizza toppings

mushrooms

Preheat oven to 375 degrees.

Cook the spaghetti noodles according to the package directions until al dente. Rinse immediately in cold water until cool and drain well.

In a medium-size bowl, whisk eggs and milk. Add parmesan cheese and seasonings.

Toss in spaghetti noodles and transfer to a greased 9×13 pan (you can also use 2 8×8 pans, if you want to freeze one).

Pour the spaghetti sauce on top of noodles. Top with approximately half of the pepperoni. Sprinkle the shredded cheese on top of the pepperoni and top with remaining pepperoni. Sprinkle with additional parmesan cheese if desired.

Bake at 375 for 25-30 minutes, until golden brown. Let stand 5 minutes before cutting.

Southwest Roll-ups

 Southwest Roll-ups

Makes: 16

2 cans refried beans
1/2 cup salsa
2-4 cups cooked chicken, shredded
2 cups shredded Cheddar cheese
16 tortillas

Mix together beans, salsa, and chicken. Spread 1/16 of mixture onto one tortilla. Sprinkle with cheese. Roll up and turn ends under. Repeat with remaining ingredients. Place in 9 by 13 pan.

Bake at 350 degrees for 20-30 minutes until heated through. Sprinkle with additional cheese and serve with salsa.

To freeze: place in the 9 by 13 pan and cover with foil or place in freezer bags. Thaw before baking.

Slow Cooker Potato Soup

 

Slow Cooker Potato Soup

32 oz chicken broth
5 cups diced peeled russet potatoes (about 5 medium)
1.5 cups onions, chopped

Optional add-ins: 2 cups banana squash, ham, cheese
Optional topping: green onions

Put the broth, potatoes, and onions in slow cooker on low for 8 hours. (If using raw ham or raw squash, add those, too. Otherwise, add them just before blending.) Blend with immersion blender.

Slow Cooker Potato Soup (version 2)

Prep Time: 15 minis
Cook Time: 5 hours
Total Time: 5 hours, 15 mins

Ingredients
3 lbs gold potatoes peeled and chopped
10 slices cooked bacon broken into pieces
1 large onion diced
6 cloves garlic minced
6 cups chicken broth
1 tablespoon dried parsley or 3 tablespoon fresh parsley
1 teaspoon salt
½ teaspoon garlic salt
½ teaspoon black pepper
3 ½ cups shredded cheddar cheese
1 ⅓ cups sour cream
½ cup plain Greek yogurt
green onions for serving

Directions
Put the diced potatoes, bacon pieces, onions, garlic cloves, chicken broth, parsley, salt, garlic salt and pepper into the slow cooker. Reserve a bit of bacon for serving. Set to HIGH for 4 hours.
When the 4 hours is complete, mash the potatoes until you reach your desired consistency. Alternatively, use an immersion blender to puree the soup until smooth.
Stir in the sour cream and yogurt, mixing until well blended into the soup. Add shredded cheddar cheese and stir until melted and the broth is smooth.
Taste and season with more salt and pepper if desired. Serve topped with cheddar, green onions or chives, and bacon bits.

Sheet Pan Nachos

 (from a tiktok video: https://www.tiktok.com/@oldscoolkevmo/video/7322850662461541674)

Ingredients

1 package small corn tortillas

1 pound meat (ground beef, pork, chicken, steak) or beans

1 taco seasoning packet **I think half a packet or even leaving it out might taste better with chicken or beans, etc.--things that don't seem to absorb it that well

1 small can red enchilada sauce

shredded cheese

Brown meat/beans in a skillet. Add taco seasoning.

Preheat oven to 375.

Cut tortillas like pizza slices and put in bowl. 

Add meat/beans to bowl. Add enchilada sauce and lots of shredded cheese.

Stir together and then pour onto prepared sheet pan. Top with additional shredded cheese.

Bake for 25 minutes.

Biscuits and Gravy Casserole

Source: https://thecookinchicks.com/biscuits-and-gravy-breakfast-casserole/

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins

Ingredients
1 pkg Biscuits, 8 count
6 eggs
1 pkg peppered gravy mix *2.3 oz package
1 lb sausage (I substitute ground beef sometimes) 1 cup cheddar cheese, shredded
1/2 cup milk
salt/pepper (to taste)
Instructions
Grease and 9x13 baking pan and preheat oven to 350 degrees.
Cook sausage in a skillet and drain grease once sausage is cooked through (no longer pink).
Cut the biscuits into small pieces, about 4 pieces per biscuit.
Line the bottom of your prepared pan with the biscuit pieces.
Spread the cooked sausage on top of the biscuit dough pieces.
Sprinkle shredded cheese over sausage.
In a small bowl, whisk the eggs and milk together, adding salt/pepper as desired.
Pour egg mixture over the shredded cheese.
Prepare gravy according to package directions and pour over the egg mixture.
Place pan into preheated oven and bake for 35-40 minutes, or until egg/biscuits are cooked.
Remove pan from oven and serve! Enjoy!