Oven Fried Vegetables

¼ cup bread crumbs
1 T Parmesan cheese
1/8 t paprika
2 cups vegetables (squash, zucchini, onion, peppers, etc.)
2 T Italian dressing

Preheat oven to 450 degrees. Spray cookie sheet with cooking spray. Stir together bread crumbs, cheese and paprika in pie plate. Place veggies in a bowl and drizzle with dressing. Roll in crumb mixture. Place on cookie sheet and bake for 9-11 minutes.

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The Black-Eyed Pea’s Baked Squash

This is another great recipe from The Black Eyed Pea Restaurant!

5 pounds medium-size yellow squash
2 eggs, beaten
1 cup bread crumbs
1 stick butter or margarine
¼ cup sugar
Salt as needed
2 T chopped onion
Dash of pepper

Preheat oven to 350 degrees. Cut tips off squash and cut each into 3-4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to a boil, reduce heat and cook until tender. Drain in colander and mash squash. Combine with beaten eggs, bread crumbs, butter, sugar, salt, onion, and pepper. Turn into a 3 quart casserole dish that has been sprayed with cooking spray. Cover with a light layer of bread crumbs. Bake until lightly browned.


Tomorrow's Daily Special: Magnolia Cake

Sweet Potato Casserole

4 1/2 cups cooked and mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup white sugar
1/2 t vanilla extract
2 eggs, beaten
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup butter
1 cup chopped pecans
1/2 cup coconut (optional)


Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans and coconut. Sprinkle pecan mixture over the sweet potatoes. Bake for 25 minutes in the preheated oven, or until golden brown.

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Debbie's Squash Casserole

This recipe is my friends Debbie's absolute favorite. In fact, she loves it so much that I kept the recipe a secret from her for years. I told her that instead of giving it to her- I would simply make it for her any and every time she wanted. When Tony and I started planning our wedding, she told me she wanted it the week we would be on our honeymoon. So, before leaving for our cruise, I made it and took it over to a friends house who delivered it to her while we were gone. I also gave her a copy of the recipe as a gift for being my maid of honor. I always think of her when I make this recipe. Even if you don't like squash, you will love this recipe!



1 pound yellow squash, sliced
1 pound green zucchini, sliced
1 onion, thinly sliced
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 (8 ounce) container sour cream
1 1/2 cup grated cheddar cheese
1 cup butter
7 1/2 ounces herbed dry bread stuffing mix


Preheat oven to 350 degrees. Cook squash and onions in boiling salted water until tender. Drain and stir in 1/2 cup butter or margarine. Stir in sour cream, cream of chicken soup, cream of celery soup, and cheese. Set aside. Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour the squash mixture in 9 x 13 inch greased pan. Pour stuffing on top of squash mixture. Bake for 30 minutes, until golden brown and bubbly.



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