Gooey Bars-Squares Recipe

gooeybars

 

 

  • 1 box yellow cake mix
  • 1 stick butter (melted)
  • 1 egg

Mix well and pat into a well-greased 9×13 pan.

Topping

  • 1 box powdered sugar
  • 1 8oz package cream cheese
  • 2 eggs
  • ½ tsp. vanilla

Mix well and pour over cake mixture. Bake at 325 degrees for 50 minutes. Allow to cool and cut into squares.

 

Zucchini Cakes

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  • 3 cups coarsely grated zucchini
  • ½ teaspoon salt
  • 1 cup fresh breadcrumbs
  • 1 egg
  • 2 green onions, thinly sliced
  • ¼ cup diced red bell pepper
  • 1 ½ teaspoon Old Bay seasoning
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon red pepper flakes
  • 1 tablespoon mayonnaise or plain yogurt
  • 2 tablespoon vegetable oil (coconut oil) for frying
  • 1 teaspoon butter

Place zucchini in a colander, sprinkle light with salt and let stand for 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry and you should have about 2 cups. Place zucchini and remaining ingredients (except oil and butter) in a bowl. Mix well. Form into 8 patties the size of crab cakes. Chill. Heat oil and butter in a skillet. Add patties to skillet and cook on both sides until browned. Drain on paper towels. Serves 4.

Easy Banana Bread Recipe

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  • 1 cup butter
  • 4 cups sugar
  • 4 eggs
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 8 cups all-purpose flour
  • 12 ripe bananas
  • 2 cups finely chopped nuts

Cream the butter, sugar and eggs. Sift the salt, baking soda and flour. Then in a separate bowl mash the bananas. Add the bananas to the creamed mixture and stir thoroughly. Mix in the flour and the finely chopped nuts. Pour the mixture into 4 well-greased bread pans and bake at 350 degrees for 1 hour.

Baked Potato Soup

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  • 1 quart chicken stock
  • 2 pounds baking potatoes
  • ½ pound yellow onions
  • 1 cup whipping cream
  • 1 baked potato
  • Salt and pepper to taste
  • 12 ounces cheddar, shredded
  • 4 tablespoons scallions, for garnish
  • 1 sprig dill, for garnish

Preheat oven to 400 degrees F. In a heavy 1 ½ gallon crock pot, heat chicken stock. Add thyme, salt and pepper. In a food processor, puree raw potatoes and onions. Add to stock. Simmer slowly for 1 ½ to 2 hours. Add whipping cream and diced baked potato. (If soup becomes too thick, then with water). Sale and pepper to taste.

Optional: Ladle hot soup into an oven proof serving bowl. Top with shredded cheddar cheese, crumbled bacon and onions. Place under the broiler until cheese is melted.

Orange Glazed Sweet Potatoes

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  • 5 medium sweet potatoes
  • ½ cup orange juice concentrate
  • ¼ cup water
  • ½ cup butter
  • ¾ cup brown sugar
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ½ teaspoon cinnamon

Bake sweet potatoes on a 400 degree F oven until they can be pierced with a fork. Coo, peel and cut into 1 inch pieces. Place cooked potatoes in a 2 quart covered baking dish. Combine orange juice, butter, brown sugar and spices in a small saucepan. Cook over medium-low heat until sugar and butter are melted: pour over potatoes. Bake covered at 350 degrees F for about 30 minutes. Remove cover and bake another 10 minutes.

Bloomin’ Lasagna

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  • 12 lasagna noodles
  • 4 cups leaf spinach lightly packed
  • 2 cups ricotta cheese
  • 1 cup grated Mozzarella cheese
  • ½ cup ranch dressing, divided
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon nutmeg
  • 1 jar (26 ounces) pasta sauce, divided

Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions. Drain and cool. Mix spinach, cheeses, ¼ cup ranch dressing and seasonings in a large bowl. Set ½ cup of pasta sauce aside. Pour remaining sauce into greased shallow casserole dish at least 10 inches in diameter. To assemble flowers, spread 2 to 3 tablespoons of cheese mixture on each noodle and roll up. Place flowers, curly side up, in casserole dish. Mix remaining ranch with pasta sauce, drizzle over each flower. Cover and bake for 30 minutes or until heated through.

 

Cornbread Dressing in a Crock Pot

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  • 8 slices day old bread, toasted and cubed
  • 7 oz. corn muffin mix
  • 4 eggs
  • 1 medium onion
  • ½ cup chopped celery
  • 2 teaspoons poultry seasoning
  • ½ teaspoon black pepper
  • 2 cans cream of chicken soup
  • 2 tablespoons butter

Grease slow cooker. Crumble cornbread into a large mixing bowl. Add all ingredients except the butter. Pour dressing mixture into the slow cooker and dot with butter. Cook on high for 2 hours or on low 3 ½ to 4 ½ hours.

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