From my friend Karen Van Uitert
2-3 ripe bananas, mashed
1/2 cup melted butter
1 cup sour cream
1 1/2 cup sugar
1 tsp vanilla
Mix above ingredients together and then add:
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
Pour in a greased cookie sheet (11X17" size). Bake at 350 degrees for 20-25 mins.
1 stick butter
3-4 cups powdered sugar
2-3 T milk
Really nice flavor and feeds a crowd! So easy!!!
Tuesday, July 15, 2014
2 cups cooked squash, any kind
1 can cream of mushroom (I usually use cream of chicken)
1 medium onion, chopped well
4 T butter
2 cups grated cheddar cheese
3 well-beaten eggs
salt and pepper to taste
Mix all together and pour into greased casserole and top with crushed crackers. Bake at 350 degrees for 45 mins to an hour. Uncover for last 15 minutes.
NOTE: Last time I made this I added 8 strips of cooked bacon. WILL be doing that again!
This doesn't sound all that great but truly has a great flavor and is a wonderful way to use the squash from the garden. I usually use a combination of zucchini and yellow crook neck squash.
Josh-this is posted just for you!
2 - half gallons raspberry sherbet
1 - half gallon pineapple sherbet
2 pkgs frozen raspberries (partially thawed)
1 lg can crushed pineapple, drained
8-10 bananas, quartered
Allow sherbet to soften and then add fruit; mixing well. Refreeze until ready to serve. Great with a sugar wafer stuck in the sherbet when serving. This is so light and refreshing! Great after a heavy meal or on a hot day.