I have some incredible Squash Casserole recipes. Actually, I have too many! But sometimes I like to be lazy and throw a recipe together in a Slow Cooker and as the cookbook says, Fix it and Forget It!
This is one more recipe adapted from that cookbook by Dawn J. Ranck and Phyllis Pellman Good.
2 lbs. of Yellow Summer Squash, thin sliced. I use a Mandoline.
1 Vidalia Onion, roughly chopped.
1 C of Shredded Carrots
1 (10 3/4oz.) can of Cream of Mushroom Soup
1 C Sour Cream
1/4 C Flour
1 (8 oz.) package of your favorite Herbed Stuffing Mix
8 TBS (1 stick) Butter, melted
In a large Mixing Bowl:
Squash
Onion
Carrot
Soup
Mix well.
In a small bowl:
Sour Cream
Flour
Whisk well.
Stir this into the Squash mixture.
In a mixing bowl:
Stuffing Mix
Butter
Mix to combine well.
Spoon half of the Stuffing mixture into the Slow Cooker.
Add the Squash mixture.
Sprinkle the top with the remains Stuffing mixture.
Cover and cook for 7 - 9 hours on Low heat.
Enjoy!
Peace in the Kitchen!
Sunday, March 1, 2015
Crock Pot Vegetarian Chili
Here's another comfort food for a cold Winter day.
This recipe uses a Textured Vegetable Protein Mix. I buy it in the Bulk Food section at Whole Foods Market. Other Heath Food Markets have it in their Bulk Food section too. I always have it available in my Pantry to use in Soups and to make Vegetarian Burgers and Meatballs.
This is my adaptation of a recipe from Fix It and Forget It Cookbook , Feasting with your Slow Cooker by Dawn J. Ranck and Phyllis Pellman Good.
4 Cloves of Garlic, minced
1 large Vidalia Onion, roughly chopped.
1 C of Textured Vegetarian Protein Mix
1 ( 1 lb.) can of your favorite beans, drained. ( Kidney Beans, Pinto Beans, Black Beans, Chili Beans, White Beans) You can also use a combination of Beans.
1 Green Bell Pepper, diced
1 large Jalapeño Pepper, seeded and diced.
1 (28 oz.) can of Italian Herbed or Garlic, Diced Tomatoes. You can also use Ro-Tel.
1 TBS Dried Oregano
1 TBS Dried Basil
Salt and Pepper to taste.
Combine all of the ingredients in a Slow Cooker.
Cover and cook on Low Heat for 6 - 8 hours.
Stir occasionally.
Enjoy!
Peace in the Kitchen!
This recipe uses a Textured Vegetable Protein Mix. I buy it in the Bulk Food section at Whole Foods Market. Other Heath Food Markets have it in their Bulk Food section too. I always have it available in my Pantry to use in Soups and to make Vegetarian Burgers and Meatballs.
This is my adaptation of a recipe from Fix It and Forget It Cookbook , Feasting with your Slow Cooker by Dawn J. Ranck and Phyllis Pellman Good.
4 Cloves of Garlic, minced
1 large Vidalia Onion, roughly chopped.
1 C of Textured Vegetarian Protein Mix
1 ( 1 lb.) can of your favorite beans, drained. ( Kidney Beans, Pinto Beans, Black Beans, Chili Beans, White Beans) You can also use a combination of Beans.
1 Green Bell Pepper, diced
1 large Jalapeño Pepper, seeded and diced.
1 (28 oz.) can of Italian Herbed or Garlic, Diced Tomatoes. You can also use Ro-Tel.
1 TBS Dried Oregano
1 TBS Dried Basil
Salt and Pepper to taste.
Combine all of the ingredients in a Slow Cooker.
Cover and cook on Low Heat for 6 - 8 hours.
Stir occasionally.
Enjoy!
Peace in the Kitchen!
Crock Pot Lasagna
Occasionally I get lazy and want to throw together a hearty One Pot Meal in the Crock Pot, or Slow Cooker. Here's a great Lasagna recipe.
I make it vegetarian using my vegetarian meatless ground in place of the ground beef.
This recipe is my adaptation of a recipe from (Fix it and Forget it Cookbook, Feasting with your Slow Cooker) by Dawn J. Ranck and Phyllis Pellman Good.
The recipe was submitted by Helen King, Claire Williams and Nancy Zimmerman.
1 lb of Ground Beef : (I use 2 packages of Yves Meatless Ground) or I also like Helen's Kitchen, Meatless Organic Italian Sausage. There are many options for a vegetarian version of ground beef.
1- Vidalia Onion or any Sweet Onion, roughly chopped
3 Cloves of Garlic, minced
1 29 oz. can of Tomato Sauce
1 C Water
1 6 oz. can of Tomato Paste
1 tsp Salt
1/4 tsp Pepper
1 tsp Dried Oregano
1/2 tsp Garlic Powder
1 tsp Dried Basil
1 - 8oz. package of Lasagna Noodles, uncooked
2 Zucchini, thick slices
1 Yellow Summer Squash, thick slices
1 Can of Whole Black Olives
1 Can of Sliced Mushrooms
4 C Shredded Mozzarella Cheese
1 1/2 C Small Curd Cottage Cheese
1/2 C Grated Parmesan Cheese
In a large skillet on medium heat:
Ground Beef (add 2 TBS of oil for the vegetarian meatless ground beef and heat the oil first)
Onion
Garlic
Sauce until browned.
( if you use ground beef, drain it, do not drain if your using a vegetarian version)
Add:
Tomato Sauce
Water
Tomato Paste
Salt
Pepper
Oregano
Garlic Powder
Basil
Mix well.
Spoon 1/4 of the Sauce into the Slow Cooker.
Place 1/3 of the Noodles over the Sauce.
1/2 of the Zucchini and Squash
1/2 of the Olives
1/2 of the Mushrooms
In a mixing bowl:
Mozzarella Cheese
Cottage Cheese
Parmesan Cheese
Mix well.
Spoon 1/3 of the Cheese mixture over the Noodles.
Repeat Layers Twice, with the remaining ingredients, ending with Meat Sauce on the top.
Cover and cook on Low for 5 - 6 hours.
Enjoy!
Peace in the Kitchen!
I make it vegetarian using my vegetarian meatless ground in place of the ground beef.
This recipe is my adaptation of a recipe from (Fix it and Forget it Cookbook, Feasting with your Slow Cooker) by Dawn J. Ranck and Phyllis Pellman Good.
The recipe was submitted by Helen King, Claire Williams and Nancy Zimmerman.
1 lb of Ground Beef : (I use 2 packages of Yves Meatless Ground) or I also like Helen's Kitchen, Meatless Organic Italian Sausage. There are many options for a vegetarian version of ground beef.
1- Vidalia Onion or any Sweet Onion, roughly chopped
3 Cloves of Garlic, minced
1 29 oz. can of Tomato Sauce
1 C Water
1 6 oz. can of Tomato Paste
1 tsp Salt
1/4 tsp Pepper
1 tsp Dried Oregano
1/2 tsp Garlic Powder
1 tsp Dried Basil
1 - 8oz. package of Lasagna Noodles, uncooked
2 Zucchini, thick slices
1 Yellow Summer Squash, thick slices
1 Can of Whole Black Olives
1 Can of Sliced Mushrooms
4 C Shredded Mozzarella Cheese
1 1/2 C Small Curd Cottage Cheese
1/2 C Grated Parmesan Cheese
In a large skillet on medium heat:
Ground Beef (add 2 TBS of oil for the vegetarian meatless ground beef and heat the oil first)
Onion
Garlic
Sauce until browned.
( if you use ground beef, drain it, do not drain if your using a vegetarian version)
Add:
Tomato Sauce
Water
Tomato Paste
Salt
Pepper
Oregano
Garlic Powder
Basil
Mix well.
Spoon 1/4 of the Sauce into the Slow Cooker.
Place 1/3 of the Noodles over the Sauce.
1/2 of the Zucchini and Squash
1/2 of the Olives
1/2 of the Mushrooms
In a mixing bowl:
Mozzarella Cheese
Cottage Cheese
Parmesan Cheese
Mix well.
Spoon 1/3 of the Cheese mixture over the Noodles.
Repeat Layers Twice, with the remaining ingredients, ending with Meat Sauce on the top.
Cover and cook on Low for 5 - 6 hours.
Enjoy!
Peace in the Kitchen!
Saturday, February 28, 2015
Pineapple Cake with Whipped Cream or Pineapple Icing
One of my favorite memories of my mother's cooking was her Pineapple Pie. She made it often and served it for special occasions.
I also have other recipes on the blog with Pineapple.
Here's just another example of an great Pineapple Cake.
I think it would be great dessert for an Easter menu.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" Cake Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
2 C Flour
2 TBS Cornstarch
1 tsp Baking Powder
1/4 tsp Salt
Zest of 1 Lemon
11 TBS Butter, room temperature
3/4 C Granulated Sugar
4 Large Eggs
1 - 20oz. can of crushed Pineapple, with juice.
1 tsp Vanilla
Whipped Cream for garnish or Pineapple Icing, recipe to follow.
In a mixing bowl:
Flour
Cornstarch
Baking Powder
Salt
Lemon Zest
Whisk well, set aside.
In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat for 5 minutes.
Add:
Eggs
Mix Well until fully incorporated.
Add:
Pineapple
Vanilla
Beat just until incorporated.
Gradually Add Flour and mix just until incorporated.
Pour Batter into the pan.
Bake 50 - 60 minutes.
A toothpick in the center should come out clean.
Remove to a rack to cool for 10 minutes.
Invert the cake onto a parchment paper lined rack to cool completely.
Serve individual slices with Whipped Cream or Ice the top of the cake only with the following Pineapple Icing.
Pineapple Icing:
8 TBS Butter, softened
1 - 8oz. package of Cream Cheese, room temperature.
4 TBS Pineapple Juice
4 C Confectioner's Sugar
In a mixing bowl and an electric hand mixer:
Butter
Cream Cheese
Beat until creamy smooth.
Add:
Juice , beat until incorporated.
Gradually add Sugar, until incorporated and creamy smooth.
Ice the top of the cake only and slice to serve.
Enjoy!
Peace in the Kitchen!
I also have other recipes on the blog with Pineapple.
Here's just another example of an great Pineapple Cake.
I think it would be great dessert for an Easter menu.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" Cake Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
2 C Flour
2 TBS Cornstarch
1 tsp Baking Powder
1/4 tsp Salt
Zest of 1 Lemon
11 TBS Butter, room temperature
3/4 C Granulated Sugar
4 Large Eggs
1 - 20oz. can of crushed Pineapple, with juice.
1 tsp Vanilla
Whipped Cream for garnish or Pineapple Icing, recipe to follow.
In a mixing bowl:
Flour
Cornstarch
Baking Powder
Salt
Lemon Zest
Whisk well, set aside.
In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat for 5 minutes.
Add:
Eggs
Mix Well until fully incorporated.
Add:
Pineapple
Vanilla
Beat just until incorporated.
Gradually Add Flour and mix just until incorporated.
Pour Batter into the pan.
Bake 50 - 60 minutes.
A toothpick in the center should come out clean.
Remove to a rack to cool for 10 minutes.
Invert the cake onto a parchment paper lined rack to cool completely.
Serve individual slices with Whipped Cream or Ice the top of the cake only with the following Pineapple Icing.
Pineapple Icing:
8 TBS Butter, softened
1 - 8oz. package of Cream Cheese, room temperature.
4 TBS Pineapple Juice
4 C Confectioner's Sugar
In a mixing bowl and an electric hand mixer:
Butter
Cream Cheese
Beat until creamy smooth.
Add:
Juice , beat until incorporated.
Gradually add Sugar, until incorporated and creamy smooth.
Ice the top of the cake only and slice to serve.
Enjoy!
Peace in the Kitchen!
Green Tomato Casserole
I happen to like recipes made with Green Tomatoes.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2qt. Oval Casserole dish , something shallow. Brush well with Vegetable Oil.
8 Green Tomatoes, 3/4" slices
1/2 C Grated Parmesan Cheese
1 1/2 C Italian Herb Bread Crumbs
Salt and Pepper to taste
4 TBS Butter, cubed into small pieces
Place half of the Tomatoes in the Casserole dish.
In a mixing bowl:
Cheese
Bread Crumbs
Salt and Pepper.
Mix well.
Sprinkle half of this mixture over the Tomatoes.
Dot with all of the Butter.
Top with remaining Tomatoes.
Sprinkle with remaining Bread Crumb mixture.
Bake for 45 - 50 minutes.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2qt. Oval Casserole dish , something shallow. Brush well with Vegetable Oil.
8 Green Tomatoes, 3/4" slices
1/2 C Grated Parmesan Cheese
1 1/2 C Italian Herb Bread Crumbs
Salt and Pepper to taste
4 TBS Butter, cubed into small pieces
Place half of the Tomatoes in the Casserole dish.
In a mixing bowl:
Cheese
Bread Crumbs
Salt and Pepper.
Mix well.
Sprinkle half of this mixture over the Tomatoes.
Dot with all of the Butter.
Top with remaining Tomatoes.
Sprinkle with remaining Bread Crumb mixture.
Bake for 45 - 50 minutes.
Enjoy!
Peace in the Kitchen!
Cabbage Caserole
Cabbage Casserole in a Dutch Oven
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - large Cast Iron Dutch Oven
1 Large Vidalia Onion, roughly chopped
1 Large Red Bell Pepper, roughly chopped
2 Cloves of Garlic, minced
4 TBS Butter
3 C Shredded Sharp Cheddar Cheese, divided
1 Large Cabbage, chopped, cooked and drained
1 C Italian Herb Bread Crumbs
Salt and Pepper to taste
1 C Half and Half
In the Dutch Oven on medium heat:
Butter, heat until melted.
Add:
Onion
Bell Pepper
Garlic
Sauce until tender.
Add:
Cabbage
2 1/2 C of Cheese
Bread Crumbs
Salt and Pepper
Toss well.
Sprinkle evenly with remaining Cheese.
Evenly drizzle the Half and Half over the Mixture.
Bake for 30 - 45 minutes.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - large Cast Iron Dutch Oven
1 Large Vidalia Onion, roughly chopped
1 Large Red Bell Pepper, roughly chopped
2 Cloves of Garlic, minced
4 TBS Butter
3 C Shredded Sharp Cheddar Cheese, divided
1 Large Cabbage, chopped, cooked and drained
1 C Italian Herb Bread Crumbs
Salt and Pepper to taste
1 C Half and Half
In the Dutch Oven on medium heat:
Butter, heat until melted.
Add:
Onion
Bell Pepper
Garlic
Sauce until tender.
Add:
Cabbage
2 1/2 C of Cheese
Bread Crumbs
Salt and Pepper
Toss well.
Sprinkle evenly with remaining Cheese.
Evenly drizzle the Half and Half over the Mixture.
Bake for 30 - 45 minutes.
Enjoy!
Peace in the Kitchen!
Eggplant Gratin
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2qt. Oval Cast Iron Casserole Dish or a Challow casserole, brushed well with Vegetable Oil.
2 Large Eggplants, peeled and chopped
1 large Sweet Onion, roughly chopped
8 TBS Butter, divided
2 large Eggs, beaten
3 C shredded Sharp Cheddar Cheese
Salt and Pepper to taste
1/2 C Crushed Ritz Crackers
In a saucepan on medium heat:
Cook the Eggplant until tender.
Drain, mash and drain again to remove most of the liquid.
In a skillet:
4 TBS Butter, heat until melted.
Onions
Sauce until soft.
In a large Mixing Bowl:
Eggplant
Onion
Eggs
Cheese
Salt and Pepper
Pour into the casserole dish.
Sprinkle evenly with the Crackers.
Dot with the remaining Butter.
Bake for 45 minutes.
Enjoy!
Peace in the Kitchen!
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