Zucchini Casserole



“This is what the past is for! Every experience God gives us, every person He puts in our lives is the perfect preparation for the future that only He can see.” –Corrie Ten Boom, ‘The Hiding Place.’

  • 8 zucchini
  • 1 onion, chopped
  • 1/2 cup butter
  • 1 cup sour cream
  • 1/3 cup grated Parmesan cheese
  • 3/4 cup bread crumbs
  • 1 tablespoon butter, melted

Grate zucchini.  Soak in salt water for 3 minutes.  Drain.  Press out all possible water.  Saute onion in butter in 1 1/2 quart flameproof baking dish.  (Sometimes old recipes say things in such a way that you know they are old recipes).  Add zucchini.  Stir fry 2 minutes.  Blend in sour cream and Parmesan cheese.  Combine bread crumbs and melted butter.  Sprinkle zucchini.  Cover.  Bake at 350 degrees for 20 minutes.  Uncover.  Bake 10 minutes more.  Serves 8.

Crockpot Squash

Crockpot Squash

cooked squash


    • 1 large butternut squash, about 3 to 4 pounds
    • 1 cup apple juice (OPTIONAL)
    • 4 tablespoons butter, melted
    • 1/4 cup brown sugar ( packed) (OPTIONAL)
    • 1/2 teaspoon ground cinnamon


  1. Quarter the butternut squash lengthwise, cut stem off, and scoop out seeds. Pour the apple juice into the slow cooker (you can cook the squash without any liquid at all and it’s great).
  2. Combine the butter, brown sugar (it’s good without the sugar) and cinnamon in a cup or small bowl.
  3. Put two of the squash quarters, cut side up, in the slow cooker. Drizzle with about half of the butter-brown sugar mixture.
  4. Place the remaining two squash quarters on the first ones and drizzle with remaining butter-brown sugar mixture.
  5. Cover and cook on LOW for 6 to 8 hours, or until squash is tender.

Sweet Potatoes

sweet potato

The most effective way to do it, is to do it.  –Amelia Earhart

Thanks to Adam for introducing me to coconut oil.

Wash sweet potato and then pierce it with a sharp knife in several places to allow steam to escape.  Rub potato with coconut oil.  Bake in preheated oven (425 degrees) until tender.  It takes about an hour in my oven.  Slit the potato open and sprinkle it with cinnamon.  You can add butter but it tastes great with just the cinnamon alone.

The Best Asparagus





“Be yourself; everyone else is already taken.” –Oscar Wilde

Adapted from Cooking Light Magazine.  Makes 4 servings.

  • 1 bunch fresh asparagus, trimmed
  • Cooking spray
  • Pepper to taste, sea salt (optional–you have a lot of salt in your soy sauce)
  • 2 tablespoons butter
  • 1 teaspoon soy sauce
  • 1 tablespoon balsamic vinegar

Preheat oven to 400 degrees.  Arrange asparagus on a baking sheet.  Coat with cooking spray and season with salt and pepper.  Bake asparagus 12 minutes in the preheated oven, or until tender and starts to caramelize.  If you take it out while still crunchy and fresh in the middle, it’s not as good.  Pour sauce on asparagus immediately on taking it out of the oven, so it will sizzle.  Can use this sauce over salmon or whatever else you are baking with the meal.


Melt the butter in a saucepan over medium heat and slightly brown it (If you’re not used to doing a brown butter, all you have to do is put it in a saucepan over medium low heat for about 5 minutes or until it’s nutty and brown. Then spoon off the milk fat (butter foam) and discard. What you’re left with is a clear, rich brown butter. Because you lose a little volume by discarding the foam, always add a little bit more butter than called for in the original recipe).  Then, remove from heat and stir in soy sauce and balsamic vinegar.  Pour over the baked asparagus and enjoy.

Honey Glazed Roasted Carrots

“War must be, while we defend our lives against a destroyer who would devour all; but I do not love the bright sword for its sharpness, nor the arrow for its swiftness, nor the warrior for his glory. I love only that which they defend.” –J.R.R. Tolkien, The Two Towers

Source cite: http://www.peanutbutterandpeppers.com/.


  1. 4 carrots, peeled
  2. 1 tbsp butter, melted
  3. 1 tbsp honey
  4. 1/4 tsp salt
  5. 1/4 tsp pepper, ground


  1. preheat oven to 425
  2. Line a baking sheet with aluminium foil and spray with cooking spray. Set aside.
  3. Peel your carrots, and slice into thirds and slice again vertical. You want the carrots to be the same size.
  4. In a small bowl whisk together butter and honey and pour over the carrots.  Season with salt and pepper.
  5. Place on baking sheet and roast for 15 – 20 minutes or until carrots are tender.


Glazed Carrots








Psst! Carrots! Carrots!  –Gilbert Blythe, Anne of Green Gables


Photo and recipe from simplyrecipes.com.


  • 1 pound carrots, peeled
  • 2-3 Tbsp unsalted butter
  • 1 teaspoon salt
  • 1/3 cup chicken stock (use vegetable stock for vegetarian option)
  • 1 heaping tablespoon sugar
  • 1/4 teaspoon white pepper (optional)

Slice the carrots into 1/8 to 1/4-inch disks or diagonally. Try to cut the pieces so they are about the same size as each other, so they cook evenly.

Melt the butter in a pan over medium-high heat, then add carrots. Toss to combine and reduce heat to medium. Sprinkle salt over carrots and toss again. Sauté for 3-4 minutes, then add the sugar and white pepper (if using) and toss to combine.  Add the stock.  Cover the pot and cook for another 3 minutes.

Uncover the pot and increase heat to medium-high. Toss the carrots once or twice to keep them moving, and cook away most of the liquid. Turn off the heat and taste. Add more salt and sugar to taste.

Yield: Serves 4 as a side dish.

Asparagus with Lemon

I love this recipe!  Click here for original source.


  • 1 bunch of medium sized asparagus, about 1 lb
  • 2 Tbsp of the most exquisite extra virgin olive oil
  • 2 Tbsp freshly grated Parmesan cheese
  • 1 teaspoon lemon zest – freshly grated lemon rind
  • Salt and freshly ground black pepper

 This recipe is so good.  Be sure not to overcook your asparagus.

Wash your asparagus thoroughly and snap off the tough bottoms. Cut asparagus stems into 1 to 2 inch pieces, slicing the asparagus at a slight diagonal.

Fill a saucepan with enough water to cover the asparagus and bring water to a boil. Add the asparagus and reduce heat to a simmer. Parboil the asparagus for exactly 2 minutes. Drain water and pour asparagus into a bowl.  Add olive oil, Parmesan cheese and grated lemon rind.  Toss until asparagus is evenly covered and add salt and pepper to taste. Serve immediately and enjoy!

This recipe serves approximately 4 adults.

Broccoli Casserole

chicken and broccoli

Good humor is one of the best articles of dress one can wear in society. –William Makepeace Thackeray

I got this tried and true recipe as a newlywed.

  • 3 tablespoons butter
  • 1 onion, chopped
  • 2 (10 ounce) packages chopped frozen broccoli, thawed (I use fresh, steamed broccoli)
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup mayonnaise
  • 2 eggs, beaten
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon seasoned salt
  • 1 1/2 teaspoons lemon juice
  • 12 buttery round crackers, crushed fine (I use crushed croutons)
  • 2 tablespoons butter
  • I add a half a cup of instant rice and extra soup/milk to absorb the rice
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.
  3. In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter.
  4. Bake uncovered in preheated oven for 45 minutes, until hot.


Asparagus Parmesan


Courage is what it takes to stand up and speak; courage is also what it takes to sit down and listen. –Winston Churchill


  • 1 tablespoon butter
  • 1/4 cup olive oil
  • 1 pound fresh asparagus spears, trimmed
  • 3/4 cup grated Parmesan cheese
  • salt and pepper to taste


  1. Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.

Carmelized Green Beans

I got this recipe from Ourbestbites.com 

  • 1 lb. (actually, just a little bit more)…maybe 1 1/8 lb.) fresh green beans
    1/2 lb. bacon
    1/2 red onion, sliced
    3-4 cloves garlic, minced or pressed
    olive oil
    2 Tbsp. sugar
    2 Tbsp. soy sauce
    1/2 tsp. Kosher salt
    Lots of freshly-ground pepper

Begin frying the bacon in a large skillet. Start boiling a large pot of water. Place beans in a colander and rinse them well. Then snap the ends off and snap them in half.

Prepare the sauce by mixing sugar, soy sauce, and salt in a small bowl.  Make sure your onions are sliced, garlic is pressed (or minced).

Remove bacon from pan and drain on a paper towel. If you feel like it, you can crumble it now or wait until it’s cooled off a little. Pour bacon drippings out of pan (use an empty tin can like an OJ can).  Return a couple tablespoons of bacon drippings to the pan. Otherwise, just use some olive oil and heat pan to medium-high heat. When the pan is hot, add onions and garlic. Give them a quick stir and then add beans to boiling water. Place colander in a clean sink. Boil for one minute; you’re not cooking them until they’re done, just blanching them to take the edge off. Meanwhile, stir the onions and garlic so they don’t scorch. After one minute, drain beans in the colander in the sink.  Once beans have been drained, add them to the onions and garlic. Stir fry 2-3 more minutes.  Give your sauce a quick stir and then pour on top of the beans. Keep stir-frying until the beans get kind of glazy for another 2 minutes.

Add crumbled bacon and lots of freshly-ground pepper to the beans. Keep stir frying until the sauce sticks to the beans and the bacon. Transfer to a serving dish and allow to stand a few minutes so the beans cool down a bit and the glaze thickens up a little.