SUMMER SQUASH SKILLET MEAL

Brown on medium heat in fry pan,  then remove from pan:
     1 cup thinly sliced Polska Keilbasa  
    
Using the same pan, brown for 1-2 minutes:
     1 1/2 cups diced or thinly sliced crookneck 
      summer squash (scoop out seeds from large end)

Add and saute 2-3 minutes (use pan spray if needed):
     1/2 cup chopped green onions
     1 cup chopped bell peppers (any color)

Return sausage to pan and heat until sausage is warm. 
Salt and Pepper to taste. 

SERVES 2


OPTION:  Add any other veggies you may like, such as
green beans,thinly sliced carrots, peas,chopped celery,
tomatoes, etc. Chopped fresh tomatoes should be added
last and warmed just one minute.

SAUSAGE AND VEGETABLES

 Looking through my refrigerator, I found these ingredients and decided to see what I could make with them.  This turned out delicious.   SERVES 4

Don't do what I did, and get distracted and let the meat burn!  I already made this three times last week to get it just right, so it will be awhile before I make it again.  When I do, I will try to remember to take a better picture. P.S. it was still tasty, even with the burned meat.

In 10"-12" skillet, heat on medium high heat:

        2 Tbsp. olive oil

Add and brown (about 2 minutes):

        4 German Bratwurst sausages (about ¾ lb.) or your favorite 

        sausage, cut into about 1” pieces. If using ground sausage, 

        roll into about 1” balls.)

Add and cook until tender (about 3 minutes):

        1 1/3 cup chopped onions (medium pieces)

        2 cups chopped bell pepper

        1 cup frozen mixed vegetables

 

Stir in about 1 Tbsp. soy sauce and serve.

FRENCH SILK PIE

From my daughter, Jennifer.

Prepare Baked Pastry Shell and set aside.

For filling, in a large bowl beat with an electric mixer on medium speed about 4 minutes or until fluffy:

        3/4 cup butter

        3/4 cup sugar

Stir in:

        1 cup semisweet chocolate pieces, melted and cooled

        1 teaspoon vanilla

Gradually add:

        3/4 cup refrigerated or frozen egg product, thawed

Beat on high speed and scraping side of bowl constantly until light and fluffy.

Pour filling into pastry shell. Cover and chill in refrigerator for 5 hours. If desired, garnish with whipped cream and chocolate curls. Makes 10 servings.

SUSY'S BROWNIES

 This recipe came to me from my friend Susy Carter, from college days long ago.

Cream together:

         1 2/3 cups sugar

         1 1/2 sticks butter, softened

Add, just till mixed in:

         3 eggs

         2 1/4 teaspoons vanilla

Add sifted dry ingredients just till mixed - do not over mix!

         1 cup flour

         1/2 teaspoon baking powder

         3/4 teaspoon salt

         1/2 cup cocoa

Option:  add 1/2 - 1 cup chopped nuts (walnuts, pecans, etc.)

             

Bake 30-35 minutes at 350^o F in a 9x13 inch pan (toothpick should come out almost clean.)

Cool thoroughly before frosting.

Frosting – See Butter Cream Frosting (chocolate version) on this Blog.

CHOCOLATE SYRUP

Received this recipe from my daughter, Jennifer, who got it from my other daughter, Heather.

YIELD:  About 2 1/4 cups

In a medium size pot, mix:

        1 1/2 cups water

        1 1/2 cups cocoa

Heat and stir to dissolve the cocoa.

Add: 2 1/2 cups sugar and whisk to dissolve.

Boil for about 3 minutes over medium heat.

Watch it to make sure it doesn’t get too hot and boil over.

Remove from heat and add

        1 teaspoon vanilla extract
        1/4 teaspoon salt

Let cool.

Store in the refrigerator.

Note: If you like dark chocolate, try making this with Hershey's Special Dark Cocoa.

MUD BARS

I'm not sure where I got this recipe - maybe from Nestle's.
See bottom of this page for my healthier take on this recipe!

Preheat oven to 375^oF.

In small bowl combine and set aside:

      1 cup + 2 Tbsp. white flour

       1/2 tsp. baking soda

       1/2 tsp. salt

In large bowl, combine and beat until creamy:

      3/4 Cup firmly packed brown sugar

       1/2 cup butter, softened

       1 tsp. vanilla

Add 1 egg and beat well.

Gradually add flour mixture and mix well.

Stir in:

      1 1/3 cups chocolate chips

       1/2 cup chopped nuts (I prefer walnuts)

Spread into foil-lined 9-inch square baking pan.

Bake at 375^o for 25 minutes or until toothpick comes out clean.

Remove from oven.

Sprinkle over top:

     2/3 cup chocolate chips

Allow to stand until chips become shiny, then spread with spatula.

Let cool (about 1 hour.)

Chill in freezer about 15 minutes to set chocolate.

Cut into bars.

Yield: 16 bars approximately 2" square.

For double batch: bake in 9x13 pan for 30 min.


GrammaNita's Healthier version:
   (Approximately 1.5 grams of fiber per 2" square bar.)
 
Use equal parts white flour and whole wheat flour.
Fill 3/4 cup measuring cup with half brown sugar and half Splenda or Stevia.
For those who do not like to use artificial sweeteners, just use 1/2 cup brown sugar.

HARD BOILED EGGS

Place desired number of eggs in cold water, covering at least an inch, and bring them to a boil.  Turn off the heat, cover and let sit for 20 minutes. Eggs will be hard boiled at this point.

To remove shells, rinse lightly under cold water - just enough so you can hold the egg without it being too hot. 

If you are going to use the eggs cold, it is okay to chill them before removing shell.  Hit middle  side of egg on counter, then slide spoon under shell, with outer curve facing the shell,and slip it around the egg.  Do this on both ends of the egg.  Rinse to remove any shell residue.

Note:  older eggs are easier to remove shells than fresh eggs.