Thursday, June 26, 2008

Summer Squash Casserole

This recipe is out of our Grandma's collection. I make it every summer. It is a yummy, light casserole. (you do have to turn on the oven... which is no fun to do in the summer time)

Summer Squash Casserole

Cook until tender, then drain:
3 or 4 cups squash (any kind, but different colored ones look better)
2 medium carrots sliced
1 medium onion

Mix together, then add to squash mixture:
1 can Cream of Chicken soup
1 cup sour cream

Place 1/2 of package (7 oz. pkg) Seasoned Croutons in bottom of pan. (I used a 9x9 pan) Then add the mixture. Top with other half of croutons. Bake at 350 degrees for about 20-25 minutes.

*** I usually add salt and garlic powder to my casserole. Also, fair warning... husband's do not like this dish. It must have something to do with the abundance of vegetables. But if you serve it along side marinated chicken... they'll humor you. :) Enjoy!

Friday, June 6, 2008

The cake with many names

This cake is usually known as the "Better than sex cake" But also has lots of other names and lots of different versions, this was how I made mine.

1 box devils food cake mix
caramel topping
heath candy bars
chocolate cool whip

Bake cake according to directions (I did add some of the toffee bits to the cake batter), let cool for a few minutes. Poke holes with fork all over the cake. Drizzle caramel topping over top (to your desired liking) so it starts to melt into the cake. Then I put it in the fridge to finish cooling.
Add cool whip to top of cake and top with heath toffee bits.
Oh so delicious!!

* I grabbed the bag of Heath Toffee pieces from the baking isle, and when i got home realized it only was the toffe bits, so I took about 1 cup of semi sweet chocolate chips and chopped those up and added it to the toffee pieces.