It’s that time of year again when the strawberries become plentiful and affordable. When the weather warms up the first dessert I can’t wait to make is Strawberry shortcake but after a while I get burned out on strawberry shortcake. This recipe is a great alternative for using all those big fat juicy strawberries and works for dessert, snacks and even a quick breakfast.
Strawberry Bread
this recipe will make one loaf
1 1/2 cup of flour
1 cup sugar
1 1/2 tsp. Cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
2 eggs beaten
1/2 cup cooking oil
1 …

Chicken Cresents
Preheat oven to 350
What you will need:
Boiled chicken, shredded the amount you use will vary. I just throw in a few good size chicken breasts.
2 cans of Cresent Rolls
1 can rotel
1 can cream of chicken soup, I usually use about a can and a half
grated cheese ( I use what ever kind i have on hand which is Cheddar or Monterey Jack/Colby mix
Boil chicken, cool and shred
separate cresent rolls and flatten place approx. 2 Tablespoons of chicken and a pinch of shredded cheese at large end of crescent roll. …

This is another easy recipe made in one dish I especially love it on chilly evenings. (I serve this over rice)
Beef stew meat, cubed ( I cheat and buy the already cubed stew meat, I use about 1 lb)
1 medium Onion
1-2 stalks of celery
6 Carrots
1 Cup Tomato Sauce
2 tsp. Salt
1 Tablespoon Sugar
2 tablespoons Tapioca
Place stew meat in baking dish. Slice celery, onions and carrots..add in layers on top of meat.
Blend sugar , salt, and tapioca and sprinkle over meat and veggies. Add 1 Cup of Tomato sauce.
Cover pan tightly with …

This recipe yields a ton of muffins. It can be kept in the refrigerator for 6 weeks which means you can enjoy fresh baked muffins daily. My mother use to make these and they were wonderful. Just sweet enough to make them taste like dessert.
Bran Muffins
1 – 15 ounce Box of Raisin Bran Cereal
5 Cups Flour
6 Eggs
3 Cups Sugar
1 Quart Buttermilk
5 tsp. Soda
1 Cup Oil
2 tsp. Salt
*Grease muffin pans well or cheat and use paper like I do.
Mix all dry ingredients first then add rest of the ingredients and …

Squash Casserole
2 lbs Yellow Squash, sliced thin
1 Cup Minced onions
1/4 Cup Green pepper ( I leave this out)
1 Cup Mayonnaise
5 oz. Parmesan Cheese
3 oz. Romona Cheese
2 large eggs beaten
1/2 tsp. salt and pepper
Topping-
1 cup herb seasoned stuffing mix
3 T. Butter, melted
Combine squash, onion, bell pepper, cover with water and simmer for 8 min. Drain WELL.
Preheat oven to 350, grease 8″ pan. Combine all other ingredients and mix with squash. Melt butter and mix in stuffing. Place squash mixture into pan and top with stuffing mixture. Bake 30 minutes.