Squash Casserole

It took me years to get around to eating squash. I mean, literally, years. I was in my 30s before I tried it. I'm still a little limited in how I eat it. I either like it raw and sliced or this casserole. This casserole is so flavorful. I'm sure you'll enjoy it if you give it a try. I got this recipe from my mom, but I'm not really sure where she found it from all of those years ago.

2.5 to 3 lbs of squash (cubed)
1 large onion (diced)
1 stack saltine crackers (crushed)
3 Tbsps melted butter
1 egg
1 cup milk
add salt and pepper to taste
1 to 2 cup shredded cheddar cheese (save 1/4 cup of cheese for later)

Cut squash and dice onion.

Cover with water and boil squash and onion with salt and pepper until squash is fork tender.

Drain water and mash squash until you reach the texture you prefer - I do not like large chunks of squash, so I mash mine quite a bit.

While squash and onion are cooking, gather remaining ingredients in a large bowl. Start with the crackers - a trick I've learned when you need to crush a whole pack of crackers is to push the crackers down to one end and then force them into a slant with your fingers. Then start crushing. Do this over the bowl you're using to catch any crumbs. When it feels crushed enough, then just open one end and pour the crumbs in the bowl.

 Add the egg, milk, melted butter and most of the cheese to the crackers.

When squash is cooked, drain water and mash squash and onion.

Combine with other ingredients and mix well.

Pour into a greased casserole dish, and bake at 400 degrees about 45 minutes or until top is golden brown.

Sprinkle remaining cheese over hot casserole.

Hot Cocoa

Mmmmmm. Hot cocoa. Is there anything that warms the heart and body better on a cold winter day than hot cocoa? I got this recipe off a Nestle Toll House cocoa box and saved it because it is awesome! My daughter off begs me to make this cocoa, but it's so simple she could actually do it herself.

1/2 cup sugar
1/3 cup cocoa (sifted)
4 cups milk
1 tsp vanilla
dash of cinnamon (if desired)
whip cream or marshmallows to top

Sift cocoa and mix with sugar in medium saucepan.

Add 1/3 to 1/2 cup of milk and blend to make a smooth paste.

Add remaining milk and stir/whisk until combined.

Warm over medium heat, stirring constantly until desired temperature is reached. Do not boil milk.

Remove from heat. Stir in vanilla extract and cinnamon if using. Top as desired, and enjoy!

French Toast

I'm not a huge pancake fan. I'm not a huge waffles fan. French toast, however, I can go crazy with some of that! My family is not a big breakfast bunch. We just don't have an organized, cooked breakfast very often. When I do, it's either toast, eggs and bacon; sausage and biscuits; or French toast. Here is my version of French toast. I think it's pretty dang good. I use vanilla and almond extract and cinnamon and nutmeg to liven this recipe up. Hope you enjoy it!

Bread

4 eggs

1/2 tsp vanilla extract

1/2 tsp almond extract

1 heaping tsp cinnamon

1/2 heaping tsp nutmeg

splash of milk (I probably used about a 1/4 cup)

Whisk eggs, milk, vanilla extract, almond extract, cinnamon and nutmeg in a bowl. Heat several tablespoons of butter in a skillet over med-high heat. Dip the bread in the whisked egg mixture (I whisk mine several times throughout to ensure the spices are distributed). Then quickly turn it over to coat the other side. Place bread into hot butter, and cook for several minutes on both sides until bread is browned and more firm.

Top French toast with a dash of powdered sugar, and top as desired.