Cheesy Squash Casserole

I made this casserole recently for a potluck and it was a hit! It is topped with crumbled Ritz crackers and according to my husband "Anything is better if you put Ritz on top!).

I followed this recipe, surprisingly not too much butter since it's a Paula D recipe!

Ingredients

• 6 cups large diced yellow squash and zucchini
• Vegetable oil
• 1 large onion, chopped
• 4 tablespoons butter
• 1/2 cup sour cream
• 3/4 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. black pepper
• 1 cup grated cheddar cheese
• 1 cup crushed butter crackers (recommended: Ritz)

*Preheat oven to 350 degrees

1. Cut squash and onion. We used the nifty mandolin cutter my MIL gave us for Christmas, but you can cut them up the regular way.

2. Saute the squash with a little olive oil for 15 to 20 minutes.
3. In a separate skillet, saute the onion in butter for 5 minutes.

4.(This step is verbatim from her recipe, hence the quotes.) "Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside." I'll be real here, I didn't get how to squeeze the liquid out without burning myself in the process. So I just squished it a little with a spoon and it worked just fine!

5. Next, mix all the ingredients (except crackers) together in a large bowl. Put the mixture in a buttered casserole dish (I used a 9x13).

6. Top with cracker crumbles.

7. Bake for 25-30 minutes.

8. Devour the yumminess!

A Taylor Family Favorite--Peach Cobbler

I was in such a hurry to make this that I forgot the step-by-step photos...oops!

But it's simple and delicious {which means it's right up my alley!}.

Mom's Peach Cobbler Recipe
1/2 to 1 stick of butter, melted in the bottom of a 9x13 baking dish
5-6 cups sliced peaches
Add 3/4 cup of sugar to the peaches and mix; pour in baking dish.
In a separate bowl, mix 1 cup flour, 1 cup sugar, 1 cup milk, 1 Tablespoon baking poweder and a dash of salt. Mix well.

Pour flour mixture over peaches. DO NOT STIR!

Bake at 325 degrees for 1 hour and 10 minutes

Zucchini Corn Quesadillas

I found this recipe on Pinterest and thought it was worth a shot. Turns out, I really enjoyed it! Here's the original recipe.

My version makes 3 (rather full) quesadillas.

2 Tablespoons olive oil
2 small-medium zucchini, sliced thin
2 ears of corn, cut off the cob
1/2 cup chopped onion
2 cloves garlic, minced
salt and pepper to taste
1 cup grated pepper jack cheese
6 tortillas (I used wheat tortillas) 8  in. size

1. Preheat your oven to 400 degrees.

2. Heat the olive oil in a pan over medium heat and sautee the zucchini, corn and onion. (around 6-10 minutes, or until zucchini is tender) Add the garlic, salt and pepper and cook another minute.

 It helps if your salt and pepper shakers are super cute ears of corn :)

 I tend to err on the side of zucchini that is really done (aka mushy) but how long you cook it is all up to you!

 3. Lay a tortilla on a baking sheet, then add your filling and cheese. Then put the top tortilla on.

 4. Bake for 10 minutes, turning halfway through. (If someone has a tip for flipping these neatly, I'm all ears. I had corn fly everywhere!)

5. Let it sit a few minutes when you take it out, then cut into wedges and serve! I'm sure it would be good topped with some sour cream, or maybe even salsa. I honestly didn't think I'd like this as much as I did!

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