Squash Fritters!


I love all of the fresh homegrown vegetables we get from the garden in the summertime.  My parents have had a garden as long as I can remember. They still have a small one and Daddy is in his  nineties, but that doesn't stop him. 

 He takes care of his own yard and he and Mama plant their garden each Spring.   I plant a few things at my house also, mostly herbs, tomatoes and several types of peppers, but also a few yellow squash and zucchini plants and some lettuce and greens.  

The yellow squash usually does really well every year and eventually it's coming out ears, so we look for a variety of ways to use it all.  These "Yellow Squash Fritters" are something my mother has made since I was a girl and I just love them.  They are easy, but so tasty.

 Here is what you will need:

2 cups grated yellow squash
1/3 cup grated or minced fine sweet onion (I used Vidalia)
1 egg
1/3 cup self rising flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 cup oil for frying
2 Tbs. butter

In a mixing bowl, combine the grated squash and grated onion.   I just used a box grater for this.  The food processor tends to over do it and you end with baby food. 

 Mix in the egg, self rising flour, salt, black pepper, and garlic powder.  If you do not have self rising flour, add about 1/2 tsp. baking powder to all purpose flour.  It makes them puff a little.  

Depending on how much water is in your squash, you might need just a pinch more flour.  It's loose batter, but it has to be tight enough to drop with out running every place. 

Heat the oil in a large skillet and melt the butter in it for flavor.  I drop them by heaping tablespoon to make them sort of small.  They are easier to work with and turn.  You can make them as large as you like though.   

Cook on one side for about 3-4 minutes.  Lift up and if they are brown, carefully turn them with a wide spatula.   This is a delicate batter so turning  them only once is a good idea.  Cook on the other side for 3-4 minutes or until brown and remove to a paper towel lined plate.

I like to garnish mine with a dollop of sour cream and some chives or a little green onion! 

These can be served as an appetizer or for a delicious side! 

Buttermilk Lemon Cobbler!

When I posted the recipe for Chocolate Cobbler,   I had a reader write and ask me if I had a recipe for "Lemon Cobbler".   She said a local restaurant where she lived served it and it was to die for!   I didn't have a recipe, but it sounded like something wonderful, since I love lemon desserts.  This is what I came up with and it is downright yummy!   It's also easy as can be!  This definitely qualifies as an 'easy peasy' recipe!    Here is what you will need:

1/2 cup butter (1 stick)
1 cup self rising flour
1 cup sugar
1 cup buttermilk
1 tsp. vanilla
1/2 tsp. lemon flavoring or 1 tsp. lemon zest
1  (21 oz.) can or jar of lemon pie filling

Preheat oven to 350 degrees.   Place the stick of butter in an 11"x 7" baking dish or a 2 quart casserole dish works also!   Place in the oven just to melt the butter. 

In a bowl, mix the self rising flour, sugar, buttermilk, vanilla, and lemon flavoring. 

If you do not have self rising flour, you can substitute all purpose flour, plus 1 tsp. baking powder,  and 1/2 tsp. salt. 

Pour the batter evenly over the butter in the baking dish.  DO NOT STIR!

Pour the lemon pie filling evenly over the batter.  DO NOT STIR!

Bake at 350 degrees for 55 minutes to an hour!   It will be slightly brown on top!

This is best served warm with a scoop of vanilla ice cream!   

Mississippi Roast!

My sister found this roast on Pinterest originally and they really liked it, so I thought I would try it for the blog.  The recipe is a whole like what I do to make my Spicy Italian Beef, except that you use Ranch Dressing mix instead of Italian and less of the spicy seasonings. This recipe makes a really good beef gravy that is perfect with mashed potatoes or you could serve it with egg noodles or even rice.    The results were wonderful and you do it in the slow cooker.  You throw it all in the night before or in the morning before you go to work and it's ready when you get home.  As far as I can determine this recipe originated on a blog called Laurie's Life    I certainly want to give credit where credit is due and Laurie has a hit here.  

You will be surprised to see how few ingredients you need for this:

Roast (I used about a 4 lb chuck roast,.  I do think the chuck roast works best. )
1 envelope of ranch dressing mix
1 envelope of au jus mix
1 stick of butter
pepperoncini peppers  (the original recipe used about 4 or 5 whole peppers, I used the pepper rings and mixed some pepperoncini and jalapeno rings)
I added a sprinkling of black pepper and a sprinkling of seasoned salt, but that is very optional.

Spray your slow cooker with nonstick spray.  It makes clean up so much easier.  Place your roast in the slow cooker and sprinkle with a little black pepper and a little seasoned salt.  Sprinkle the top with the ranch dressing mix and the au jus mix. 

Place peppers on top of mixes.  I used a mixture of jalapeno and pepperoncini peppers.  I like the pepper rings because they disintegrate in the cooking process and just become part of the gravy.  My family is not big on peppers and they never see them this way.  Don't leave these out though, because they really add flavor to this. If you don't use too many, they don't even add noticeable heat.

Add the stick of butter on top!  The butter is what makes the gravy in this soooo good!  Set your slow cooker to 8 hours on low and forget it. You do not add any additional water to this!  Your roast will be tender and delicious and will have made it's own gravy!   I served with mashed potatoes, but you could serve with egg noodles or for our deep south folks, rice.

Add the stick of butter on top!  The butter is what makes the gravy in this soooo good!  Set your slow cooker to 8 hours on low and forget it. You do not add any additional water to this!  Your roast will be tender and delicious and will have made it's own gravy!  

This is great served with mashed potatoes, egg noodles, or for our deep South friends, rice!