Patriotism on Parade for the Summer Season

As most of my friends and family- especially the Dave- know, I love to decorate in holiday themes.  I hope someday, I have my own "woman cave" that will be decorated all the time... I saw this wreath idea on Pinterest and created my own.  I wish now I had gotten a larger wreath form, but still happy with the results!

Happy Memorial Day!  Be thankful and grateful that some have no reservations putting their lives on the line for our freedom!  Those who gave all, we salute you today and always!

Thankful and grateful my very veteran did not have to give all... but proud that he would have if called upon!

Summer is here ... and so is the Summer Squash

I was late coming to the love of squash... I mean to be honest, I was a very picky eater as a child so I would not eat a lot of foods that I NOW love... one of these foods is sqash.  It's pretty easy to grow and I came into five pounds that other day from a colleague. 

Little did I know, The Dave is NOT a big fan of squash, but I thought he might like a cheesy squash casserole- more on that later- so I went to my Paula Deene recipe with some twists.

Cheesier Squash Casserole

6 medium squash sliced thin
1 large Vidalia /sweet onion sliced thin
2 tablespoons butter
2 tablespoons onion soup mix
1 1/2 cup sharp cheddar cheese
1/2 cup grated parm.cheese
1/2 cup grated mozzarella
1/2 sour cream
1 sleeve butter cracker- Ritz is best
salt and pepper 

melted butter for top

1.  Boil squash, onion, and butter together until tender- usually about 10 minutes
2.  Crush sleeve a crackers and add half to the cheese mixtures.
3.  Remove and drain squash and onions.  Add to cheese mixtures, crackers. Add sour cream.  Test for salt and pepper.
4.   Mix well and pour into a greased casserole dish.  Place rest of crushed crackers on top and pour 2 tbsp melted butter on top.
5.    Bake at 350* for about 25 minutes.



Dave 'liked' this, but did not love it.. it's like mushrooms I suppose!   I was pretty well pleased and that just means, there are more leftovers for me! 

Next up for the squash-- added to peppers, onions, and summer sausage boil!

For Dan Quayle fans... I don't know how to spell Potatoe either!

For years, I tried to come up with a version of loaded baked potato soup. And I have always done a good job of it, but I finally had a realization that mine was simply NOT as good as what I could get at various restaurants. I mean that stuff is sooo rich, creamy and thick... and then it hit me.: those places were cheating!  They were using REAL CREAM... I mean, the wonderful nectar than adds inches to one's thighs by simply breathing it in... 

As you know, I am a chubby chick and  I refuse to use real cream or even half and half.... so how can I get my potato soup creamier-- it hit me like a bolt of lighting... instant mashed potatoes!

And here it is....

Loaded Baked Potato Soup

5 medium potatoes, peeled and diced
1 medium onion- diced
6-8 slices bacon
1 package instant mashed potatos
1/2 cup Sour Cream- FF is fine
skim/ fat free milk
sour cream, light or fat free
green onions
grated cheddar cheese- I like sharp cheddar

1.  Put potatoes on to boil.  Boil until fork tender.
2.  Fry bacon and set aside.
3.  Drain off all but one tablespoon of bacon grease; Saute onions in bacon grease until tender.  Set aside.
4. When potatoes are done, drain off water, leaving a bit in the bottom.  Add instant potatoes, sour cream, and milk.

 * this is the tricky part as it all depends on how thick you like your potato soup.  I wish I could say add 3 cups of milk, but it's really up to you.

5.  Add onions and bring to a boil.  Season with cracked black pepper.

Serve with crackers and garnish with crushed bacon bits, green onions, and more sour cream! 

This is seriously the answer to my potato soup prayers.... and believe you me, it's Dave tested and Dave Requested...