Stuffed Like a Squash?

Legally it is Fall. That means that I can crave cornbread dressing from this point on without the guilt. In summer, I feel so guilty telling people that I just have to have some dressing, when everyone is walking around with an ice cream cone in their hands or nibbling on crisp lettuce. But now….now, … Continue reading

Dinner Party Menu

Friday evening we had two couples over for dinner. When it was time to plan the menu, I thought about a couple of recipes which I had not made in quite a while and decided to bring them out of retirement. So as Randy barbecued chicken breast (which btw, he has totally perfected and is … Continue reading

Stuffed Mushrooms

These great little gems have now been placed in my “oh my gosh why haven’t I made these before? I only have maybe 20 years or so left to eat them” folder! Because we had some friends over last night for spaghetti & meatballs, I started thinking about the left over cornbread dressing from Thursday … Continue reading

Cornbread Stuffed Zucchini

Anything that reminds me of cornbread stuffing gets my vote. This is taken from 2017 Southern Living and I cannot wait to make it. Choose squash that are uniform in size. The best kind for this recipe are long, straight but not too skinny. (as per SL) Serves 4 3 cups coarsely crumbled cornbread 4 … Continue reading

Slow-Cooker Green Been Casserole

This is a wonderful side dish to add to the Thanksgiving table. Taken from Cooking with Paula Deen, November 2017 magazine, it is one of the recipes that will be at our Thanksgiving dinner. This whole magazine is full of great recipes. Get out and buy it…you won’t be sorry. 3 tables butter 1 (8 … Continue reading

Caesar Mushroom Caps

Isn’t it great to receive those cooking magazines that all us to have wonderful evenings when we get to just sit and look through them for new ideas? Because Fall is (hopefully for those of us who live in the Sun Belt, known as Arizona) right around the corner, it seems like those kind of … Continue reading

Squash Casserole

6 Tables unsalted butter, divided 3 lb yellow squash, sliced thick (about 5 medium squash) 1 medium size yellow onion, chopped 2 teas kosher salt, divided 2 large eggs, lightly beaten 1 (8 oz) sour cream 4 oz sharp cheddar cheese 2 oz Swiss cheese, shredded (about 1/2 cup) 1/2 cup mayonaise 2 teas chopped … Continue reading

Bruschetta Melts

One of my favorite foods is bruschetta. Sometimes on a Friday or Sunday evening, instead of making dinner, we choose to just have a plate of bruschetta. When I saw this in a Taste of Home magazine from 2015 (ok, I have been kinda busy and am just sitting down to go through some old … Continue reading

Spiraled Zucchini

When we arrived in Texas on our trip back 2 weeks ago, my sister-in-law welcomed us there with a veggie meal, which I had requested. She makes the best veggies and after two days of Mexican food on the road, we were more than ready to see something green on our plates besides green chiles. … Continue reading

Zucchini A La Meatless

I know, that is a corny name, but just couldn’t help myself today. This past weekend we had two different sets of friends from California over for dinner as they were passing through town. It was not only great to see them, but it allowed me to cook for more than two, which just thrilled … Continue reading