Squash Casserole

squash casserole

  • 1 lb yellow squash, sliced thin
  • 2 eggs well beaten
  • 1 c. grated cheese, halved
  • 1 medium onion, grated
  • 1 TBSP sugar
  • 1 tsp sage
  • 1/ tsp salt
  • 1/8 tsp pepper


Stem or saute squash until tender. Drain and combine with other ingredients, reserving 1/2 c cheese. Pour into greased baking dish.

Sprinkle with remaining cheese on top.

Bake at 400 degrees for 25 minutes.


Sweet and Saltines ( aka Jeezus Crackers)

This amazingly yummy and addictive treat got it’s name when one of our children ate one the first time we made them. The exclamation was filled with heavenly delight as she exclaimed ” Jeez’us these are good !”



  • Cooking spray
  • 35 to 40 saltine crackers
  • 2 sticks (1 cup) butter
  • 1 cup light brown sugar
  • 8 ounces semisweet chocolate chips (about 1 1/3 cups)


Preheat the oven to 425 degrees F.


Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil for about 5 minutes. Remove from the heat and pour over the crackers, covering them evenly.


Put the jelly-roll pan into the oven and bake for 2 to 4 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.


Transfer the pan to the freezer for about an hour, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

Chocolate Éclair Cake


This family favorite was our Alex’s requested birthday “cake” for 4 years running. It came from Kris’s dear friend Debbie Francuz

2 boxes instant French Vanilla pudding

3 cups milk

8 oz cool whip

1 large box graham crackers

1 can ready to spread milk chocolate frosting

Whisk milk and pudding packages together until smooth.  Fold in cool whip.  Line a 9×13 pan with graham crackers.  Spread 1/3 pudding mixure over crackers and repeat two more times ending with a layer of graham crackers on top.  Melt frosting in microwave (remove foil top!) for about 1 minute stirring after 30 seconds.  Pour over top layer of graham crackers.  Refrigerate overnight.

Malibu Rum Cake



  • Nonstick vegetable cooking spray, PAM®
  • 1 package (18.25-ounce) classic yellow cake mix, Duncan Hines Moist Deluxe®
  • 1 cup Malibu® Rum
  • 1/2 cup vegetable oil, Wesson®
  • 1 package (3.4-ounce) vanilla instant pudding and pie filling mix, Jell-O®
  • 4 eggs


  • 1 cup (packed) golden brown sugar, C&H®
  • 1/4 cup water
  • 1 stick butter, Land O’Lakes®
  • 1/4 cup Malibu® Rum

Cake Preparation:

  • Position rack in center of oven and preheat to 325 degrees. Spray a 10-inch (12-cup) bundt pan with nonstick spray.
  • Using an electric mixer, beat all ingredients in a large bowl for 2 minutes. Transfer batter to prepared pan.
  • Bake until a toothpick inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan for 20 minutes. Invert cake onto platter, then carefully remove pan. Allow cake to cool completely.

Rum Glaze Preparation:

  • Meanwhile, stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves.
  • Add butter. Simmer until mixture thickens and is syrupy, stirring often, about 5 minutes.
  • Remove saucepan from heat and whisk in rum. Cool glaze completely.
  • Drizzle glaze evenly over cooled cake and serve.

Storage and Leftovers:

Cover tightly and store rum cake at room temperature for up to 3 days.

Cover tightly and store rum glaze in refrigerator for up to3 days. Best served at room temperature.

Wor Wonton Soup

Wor Wonton


1 1/2 lbs ground pork

8 medium cooked shrimp (chopped)

12 medium cooked shrimp (or more)

1 cooked pork chop (thinly sliced strips)

1 chicken breast (cooked or fried and cut into thinly sliced strips)

1/2 lb sliced mushrooms

1 (8 ounce) can sliced water chestnuts

1 teaspoon chopped gingerroot

1 egg (beaten)

1 teaspoon sherry wine

1 teaspoon soy sauce

3 tablespoons sesame oil

2 tablespoons flat-leaf Italian parsley (minced)

1 teaspoon garlic powder

7 cups chicken broth

8 ounce snow peas (optional)

I small head Bok Coy sliced thin – steamed until tender

8 ounces of Broccoli flowerts  – steamed until tender

6-8 ounces of thinly sliced carrots  – steamed until tender

1 bunch scallion (thinly sliced)

salt and pepper

20 Won ton wraps (egg roll wrap makes larger wontons if desired)


For the wontons ….

Heat a large non-stick skillet over medium-high heat until hot.

Add ground pork and brown until no longer pink.

Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, 2 tablespoons minced flat-leaf parsley, garlic powder, 4 thinly sliced scallions, salt and pepper to taste.

Continue cooking 3 to 5 minutes.

Add the cooked chopped shrimp.

Remove from heat, mix thoroughly and allow to cool slightly.

That is your filling for the wontons.

Place a small amount of water into a small bowl to use for sealing the wontons.

Place a tablespoon or more of the filling into the center of each wrapper.1

Moisten edges with water, fold up corner of wrapper over the filling and press firmly to seal.

It will look like a triangle.

Hold filled wonton by the tip with the longest side down.

Gently wrap corners around filled part, moisten with water and gently pinch to seal.

The finished wonton resembles a nurse’s hat.

Set wontons aside on an oiled plate& continue with remaining wontons.

The reason for oiling the plate is to prevent wontons from sticking.


For the soup…

Steam the Bok choy, carrots and broccoli, set aside.

Place the chicken broth & 2 tablespoons of sesame oil into a large pot and bring to a light boil.

Add sliced mushrooms, sliced water chestnuts and snow peas.

Add wontons individually and cook until they float, about 1 or 2 minutes.

Ladle soup into individual large soup bowls with as many wontons per person as desired.

Top with strips of pork, strips of chicken, and as many whole cooked shrimp as desired,..

Garnish with sliced and cut up pieces of scallions and Italian flat-leaf parsley on top and serve.

Gina’s Garlic Potatoes

  • ginas garlic potatoes
  • 1 ½ pounds small red new potatoes, scrubbed (9#)
  • 4 large cloves garlic, unpeeled ( 1 head )
  • 4 tbsp. olive oil (1 1/2c)
  • ½ tsp. salt (1 tbsp)
  • 4 sprigs fresh rosemary (optional)
  • 1 tbsp. white wine vinegar (1/4c + 2tbsp)
  • 2 tsp. Dijon-style mustard (1/4c)
  • ¼ tsp. pepper (1 1/2 tsp)
  • 2 green onions, thinly sliced (12)

preheat oven to very hot (450∞).

Cut potatoes into pieces no larger than 1-½ inches.
Combine potatoes, 1/2c oil and 1 1/2 tsp salt in medium-size bowl; toss until potatoes are well coated.
Spoon potato mixture into pan keeping potatoes in single layer.
Top with rosemary sprigs.

To roast: Roast potatoes in preheated very hot oven (450∞), stirring occasionally, for 30 to 40 minutes or until tender and crisply browned.

Meanwhile, whisk together vinegar, mustard, remaining. salt and pepper in medium sized bowl. Gradually whisk in remaining 1 c. oil. Discard woody rosemary stems from grilling tray. Squeeze grilled garlic cloves from skins into dressing in bowl. Mash slightly into dressing.

Add potatoes and green onions to dressing; toss gently to coat. Serve warm. Makes 4 servings. The potatoes can be prepared up to 2 hours ahead and served warm or at room temperature.

Nutrient value per serving
272 calories
4 g protein
14 g fat
33 g carbohydrates
363 mg sodium
0 mg cholesterol

Penne Arrabiata


1/4 cup olive oil

6 cloves garlic, sliced

1 medium onion, sliced and separated

1 tsp red pepper flakes (I only used ½ tsp when I was there…mine are much spicier and I forget that Dale’s aren’t as spicy…so be careful…it really depends!)

1 (28 ounce) can diced tomatoes (with herbs and spices is even tastier)

1 (14 ounce) can tomato sauce

1 tsp dry basil

1 lb chicken breast, cubed

1 link chorizo, pre-grilled and sliced

1 fresh red pepper, sliced

1 (12 ounce) package dried penne pasta (ziti works as well)


Heat 1/4 cup of olive oil in a large skillet over medium heat.

Add the garlic and onion, and saute a few minutes.

Sprinkle in the red pepper flakes, and saute for another minute.

Pour in the diced tomatoes and tomato sauce, and add the basil.

Add chicken, stirring until cooked on outside.

Add chorizo and red pepper.  Stir.

Simmer for about 20 minutes, stirring occasionally.

Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain.

Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve.

Makes about 6 servings…I usually double the recipe and freeze the leftovers…you won’t have any!