Squash Casserole

2 pounds (6 cups) yellow summer squash or green zucchini squash, sliced
1/4 cup chopped onion
1 can condensed cream of chicken soup
1 cup dairy sour cream
1 cup shredded carrots
1 small jar pimentos
1 8 ounce package herb-seasoned stuffing mix
1/2 cup butter or margarine, melted
4 ounces shredded sharp cheddar cheese

Cook sliced squash, chopped onions and carrots in boiling salted water for 5 minutes; drain. Combine cream of chicken soup, sour cream, pimentos. Fold in drained squash, onion, 3/4 of the cheese, melted margarine and stuffing mix. Spoon the vegetable mixture into a greased baking dish. Sprinkle the remaining cheese on top of the casserole. Bake at 350 degrees for 25-30 minutes or until heated through.

No Bake Chocolate Cookies

2 cups sugar
1 stick margarine or butter
1/2 cup milk
4 Tablespoons cocoa powder
1/2 cup peanut butter (I prefer smooth peanut butter)
3 cups quick cook oatmeal
1 teaspoon vanilla

Combine sugar, margarine, milk, and cocoa and place into a saucepan or boiler.  Bring to a brisk boil and boil for 1 1/2 minutes.  Remove from the heat and add the peanut butter, oatmeal and vanilla.  Mix well.  Drop by tablespoons onto wax paper.  The cookie will harden up after it is cooled.

Easy Old Fashioned Tea Cakes

2 cups granulated sugar
1 cup shortening (I prefer Crisco)
2 eggs
1 stick margarine or butter at room temperature
3 1/2 cups self-rising flour
1 1/2 teaspoon vanilla flavoring

Mix all ingredients together and chill. Roll into small balls about the size of a walnut. Flatten with the bottom of a glass. (If you have a *SILPAT sheet, they are wonderful to bake your cookies on). If you don't have a *SILPAT, grease or spray your pan with a cooking spray so they don't stick. Bake at 350 degrees until golden brown.


A *SILPAT is a silicon baking sheet that is used as a liner for your cookie sheets. I use them for all of my cookie baking so they don't stick or brown too much on the bottom of the cookie.