Summer squash veggie casserole

A very good veggie casserole. You can spice it up a little more if you want to give it some heat but it is very tasty as is.  We love our casseroles.
Soft, white breadcrumbs double as a light binder and golden crumb topping. To make them, pulse torn slices of day-old sandwich bread in the food processor.


Ingredients
  

1 1/2 pounds yellow squash, cut into 1/4-inch-thick slices

1 1/2 pounds zucchini, cut into 1/4-inch-thick slices

1/4 cup butter, divided

2 cups diced sweet onion

2 garlic cloves, minced

3 cups fresh corn kernels

1 1/2 cups (6 oz.) freshly shredded white Cheddar cheese

1/2 cup sour cream

1/2 cup mayonnaise

2 large eggs, lightly beaten

2 teaspoons freshly ground black pepper

1 teaspoon table salt

1 1/2 cups soft, fresh breadcrumbs, divided

1 cup freshly grated Asiago cheese, divided


Directions


1. Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels.

2. Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes.
3. Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
4. Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole.
5. Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.
It's very good with your choice of meat -  pork chop, ham steak or lamb chop.

Mocha Icebox Cake

It's hard to believe you only need 6 ingredients to make this scrumptious Mocha Icebox Cake. Jazz up the chocolate sauce with coffee liqueur if desired!
 Makes  8 Servings

2              cups heavy cream, chilled
2-1/2       cups mini marshmallows
1              tablespoon instant espresso powder
3-1/2       ounces semisweet chocolate, finely chopped
26           Nabisco Famous chocolate wafer cookies
12           ounces bittersweet chocolate, finely chopped
1-1/2      tablespoons Kahlua or other coffee liqueur, optional

1 .  Make cake: Line a 9-inch loaf pan with plastic wrap; tuck it into corners and leave a 1-inch overhang. Mix 1/2 cup cream, marshmallows and espresso powder in a saucepan. Cook over medium-low heat, stirring, until marshmallows melt and espresso dissolves. Remove from heat; whisk in chocolate until melted. Scrape into a bowl; let cool to room temperature, whisking occasionally, 20 to 25 minutes.

2 .  Pour remaining 1 1/2 cups cream into a bowl; whip with an electric mixer until soft peaks form. Fold a cup of whipped cream into chocolate mixture. Gently fold chocolate mixture into remaining whipped cream, taking care not to deflate cream. Arrange 3 cookies in a single layer on bottom of pan. Scrape 1 cup of mousse over cookies and smooth with an offset spatula. Stand one cookie up on each short end of pan.

3 .  Arrange 3 cookies on top of mousse. Spread quarter of remaining mousse evenly over cookies. Repeat with remaining ingredients, forming 5 layers of mousse and ending with cookies. Cover pan with plastic; freeze for at least 6 hours.

4 .   Make sauce: Melt chocolate and 8 Tbsp. water in a bowl set over pan of simmering water. Stir in liqueur, if desired. Serve cake with sauce.
Heart Healthy

Maxy sez :Maxy Sez : A Glossary of Key Diabetes Terms

By Lynn Yoffee | Medically reviewed by Pat F. Bass III, MD, MPh 

Confused by words like glucagon and diabetic retinopathy? Cut through the medical jargon with these easily understandable definitions of diabetes-related terms.

Learning that you have diabetes can be overwhelming — with lifestyle changes, new medications, and the variety of tests needed to stay healthy. One stumbling block for anybody managing a chronic condition can be the vocabulary of medical terms. Here's a glossary of some of the most common diabetes terms you need to know.

A1C: ......a test that reveals exactly how well your blood sugar (glucose) has been controlled over the previous three months.

Beta cells:.....cells found in the pancreas that make insulin.

Blood glucose:..... also known as blood sugar, glucose comes from food and is then carried through the blood to deliver energy to cells.

Blood glucose meter: ....a small medical device used to check blood glucose levels.

Blood glucose monitoring:..... the simple blood test used to check the amount of glucose in the blood; a tiny drop of blood, taken by pricking a finger, is placed on a test strip and inserted in the meter for reading.

Diabetes: ....the shortened name for diabetes mellitus, the condition in which the pancreas doesn’t produce enough insulin or your body is unable to use insulin to move glucose into cells of the body.

Diabetic retinopathy:.... the eye disease that occurs in someone with diabetes when the small blood vessels of the retina become swollen and leak liquid into the retina, blurring vision; it can sometimes lead to blindness.

Gestational diabetes: .....the diabetes some women develop during pregnancy; it typically subsides after the baby is delivered, but many women who have had gestational diabetes may develop type 2 diabetes later in life.

Glucagon: .....the hormone that is injected into a person with diabetes to raise their blood glucose level when it's very low (hypoglycemia).

Glucose: .....blood sugar that gives energy to cells.

Hyperglycemia: .....also known as high blood glucose, this condition occurs when your blood glucose level is too high; weight loss, thirstiness, and frequent urination are typical symptoms.

Hyperosmolar hyperglycemic nonketotic syndrome: ......a condition usually caused by an infection or illness that results in blood sugar levels rising to dangerously high levels; HHNS can lead to seizures, coma, and death.

Hypoglycemia: .....also known as low blood sugar, severe hypoglycemia can cause a variety of symptoms ranging from dizziness to seizures.

Insulin: .....a hormone made by the pancreas that assists in the use of glucose for energy; people with diabetes who don't make enough insulin will inject it.

Ketoacidosis: .....a condition often caused by an infection or other illness like dehydration, or from taking too little insulin; when the body begins to break down muscle and fat for needed energy, ketones are released into the urine and blood, leading to diabetic ketoacidosis.

Ketones:..... the chemical substance made by your body when there isn't enough insulin in your blood; a build-up of ketones can lead to serious illness or coma.

Nephropathy: .....a diabetic kidney disease in which protein is spilled into the urine; it can progress over time and result in significant kidney damage.

Neuropathy:.....diabetes-caused nerve damage, typically in the feet and hands; major organs can also be affected.
Pancreas: the organ that makes insulin, needed to convert glucose to energy.

Type 1 diabetes: ....insulin-dependent diabetes that requires life-long insulin treatment; type 1 occurs when the pancreas doesn't make enough insulin, preventing your body from properly using blood glucose as energy.

Type 2 diabetes: .....non-insulin-dependent diabetes, a condition in which your body either doesn't make enough insulin or doesn't use it properly and can't properly use blood glucose as energy; type 2 may be treated with oral medication, but could eventually require insulin.
Maxy sez : Always remember  you are in control .

PICs bringing you Slow-Cooker Suppers and more

These satisfying suppers are perfect for your busy schedule. Just toss in the ingredients and let your slow cooker do all the work.


Remember when Crock Pot recipes were all soups and stews? Our slow cookers also came in handy for prepping and serving those little cocktail wieners doused with grape jelly, a staple of the Southern party menu back in the day. (And let’s admit it—we still love ’em.) Crock Pots are so much more versatile now. You can slow-cook everything from classic comfort food (think meatloaf and macaroni and cheese) to regional specialties: Turkey Breast and Herb-Cornbread Stuffing, Brisket Tacos with Summer Salsa, Shrimp and Sausage Gumbo, Spicy-Sweet Ribs and Beans, and King Ranch Chicken, to name a few. There’s nothing better than easily prepped, fix-it-and-forget-it Crock Pot recipes to make weeknight suppers—and even weekend entertaining—a snap. Whether you’re cooking for a crowd or just making dinner, check out our extensive collection of delicious recipes. Your Crock Pot menu can be virtually limitless—and effortless. 

Creole Chicken with Field Pea Succotash

Complete the meal by trying this easy side: Drizzle sliced fresh tomatoes with oil-and-vinegar dressing; season with salt and pepper to taste.
Easy Side: Drizzle sliced fresh tomatoes with oil-and-vinegar dressing; season with salt and pepper to taste.
Makes 6 servings      Total time: 5 Hours, 10 Minutes

1          (16-oz.) package frozen field peas with snaps, thawed
1         (10-oz.) package frozen vegetable gumbo mix, thawed
1         (16-oz.) package baby gold and white whole kernel corn, thawed
2         teaspoons chicken bouillon granules
4         teaspoons Creole seasoning, divided
1-1/2    teaspoons paprika
6        skinned, bone-in chicken thighs (about 2 1/2 lb.)

1. Stir together first 4 ingredients and 2 tsp. Creole seasoning in a lightly greased 6-qt. oval-shaped slow cooker.

2. Combine paprika and remaining 2 tsp. Creole seasoning; rub over chicken. Arrange chicken on top of vegetable mixture. Cover and cook on LOW 5 to 6 hours or until chicken is done.
Heart Healthy

Lemon-Oregano Chicken Breast

Get perfectly tender, juicy grilled chicken breasts by marinating the chicken in a simple mixture of olive oil, fresh lemon juice, and herbs and grilling over direct medium heat.
Serves: 6

MARINADE:
1/4          cup extra-virgin olive oil
Finely grated zest and juice of 2 lemons
1             tablespoon dried oregano
1             tablespoon minced garlic
2             teaspoons paprika
1-1/2      teaspoons kosher salt
1/2          teaspoon freshly ground black pepper

CHICKEN:
6 boneless, skinless chicken breast halves, about 6 ounces each

1. In a medium bowl whisk the marinade ingredients.

2. Place the breasts on a large, rimmed plate. Spoon or brush the marinade over the breasts, turning to coat them evenly. Cover with plastic wrap and refrigerate for 1 to 2 hours.

3. Prepare the grill for direct cooking over medium heat.

4. Brush the cooking grates clean. Grill the chicken, smooth side down, over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. 
Serve warm.
Heart Healthy

Ham n' Tater casserole

I had some left over ham last week and my family was tired of hambone and white bean soup and other tired old recipes, so I tried a very simple casserole and found it to be very tasty, healthy and a nice change. It is one of those one pan, easy, comfort  meals that I love.  You can add some macaroni pasta or try seasoning the potatoes before you bake. Put this dish in the freezer and bake whenever you're too lazy to cook! Can also be made with leftover cooked chicken.  I hope you enjoy it also.

Ingredients:

Servings Per Recipe: 5

1 (16 ounce) package frozen French fries ( chopped up) or package of hash browns
1 (16 ounce) package frozen chopped broccoli ( I used fresh)
1 1/2 cups cooked, cubed ham

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can milk

1/4 cup of mayonnaise

1cup grated parmesan cheese

Directions:          

 Prep 5 m - Cook 40 m - Ready In 45 m 

Preheat oven to 375 degrees F (190 degrees C).

Spray a 9x13 inch baking dish with cooking spray. 

Cover bottom of dish with layer of French fries.

Add a layer of broccoli, then sprinkle ham evenly over broccoli.

In a small bowl mix together soup, milk and mayonnaise. Pour mixture evenly over ingredients in baking dish and sprinkle with cheese.

Bake uncovered in preheated oven for 40 minutes

Bask in the praise. Buon appetite!

New take on a Swirl Pound cake

Total time : 2 hours  + Cooling       make 1  -  9x5-inch loaf pan

1-1/2      cups all-purpose flour, plus more for dusting
4            large eggs, at room temperature
2            teaspoons pure vanilla extract
3/4        teaspoon baking powder
1/4        teaspoon salt
2           sticks unsalted butter, softened
1-1/4    cups sugar
2          13-ounce jars  Nutella

1 .  Preheat the oven to 325°. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.

2 .  In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.

3 .  Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not over mix.

4 .  Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.
Heart Healthy