When we lived in Nevada, we couldn't grow zucchini to save our souls, but here in Idaho, we have them coming out of our ears. So last year, I made my husband, whose favorite pie is apple pie, a zucchini pie. It tasted just like apple pie, but...it wasn't. I let him think it was for awhile, but when I tried to tell him the truth, he wouldn't believe me. He inspected the "apple" slices and coloring. They looked just like apples. To this day he still thinks it was an apple pie.
Assuming my luck would hold, this year I made him apple crumble--with zucchini. This time he believed my confession but had to admit it was really good. So Saturday I really went out on the limb and made funeral potatoes--with zucchini. When I served it, Wayne asked if they were potatoes. I said--sort of. Now he was suspicious. He knew he was being tricked and demanded to know if it was zucchini. All through dinner he kept saying--This is really good. This is really good. So I will pass on to you my Mock Funeral Potato Casserole. Enjoy. And, sssshhhhhh!!! (Terry)
MOCK FUNERAL POTATO CASSEROLE
1/4 C chopped onion
6 C sliced zucchini (I used shredded)
1 can cream of chicken soup, undiluted
1 C sour cream
1 C grated cheese
8 oz box of stuffing mix,dry
1 cube butter, melted
Steam zucchini and onion about 5 minutes.
Mix soup, sour cream, and cheese. Add zucchini and onions.
Mix melted butter and stuffing crumbs together.
Spread half of crumbs into a casserole dish. Top crumbs with zucchini mixture. Spread with remaining crumbs. Bake at 350 for 20-25 minutes.
NOTE: When you steam the zucchini, steam it to the tenderness desired for serving. When you bake the casserole in the oven, the zucchini does not continue to cook. You are simply heating the sauce.
Tuesday, September 17, 2013
Saturday, September 14, 2013
If you’re feeling too skinny and have a little time on your hands--this recipe’s for you. I am surprised at how many boxed-cake-mix cookie recipes there are out there. And they are actually pretty good. This is one of them. Unfortunately, my daughter, Jamie, shared it with me. And I made them. More than once. And I ate most of them. By myself. So, if you're feeling skinny............... (Terry)
FROSTED FLUFFERNUTTER BARS
--Combine the following--1 box yellow cake mix, 1 large egg, and 1 stick of unsalted butter (oh go ahead and use 1 stick of margarine) softened. Will be thick. Press into a sprayed 9 x 13 pan.
--Combine ½ C creamy peanut butter, ½ C marshmallow crème, and 1 can sweetened condensed milk. Pour over crust and top with a 12-ounce bag of white chocolate chips.
--Bake at 350 for 23-25 minutes. Center will seem somewhat jiggly but will set up as it cools. Cool completely and frost.
Mix together--1 C marshmallow crème, ½ C creamy peanut butter, ½ C softened butter (ditto), ¼ tp vanilla, and ¼ tp salt. Gradually add 1 1/3 C powdered sugar. Frost bars.