Baked Squash

5 lbs. medium yellow squash
2 eggs, beaten
1 1/2 - 2 c. breadcrumbs
1 stick butter
1/4 c. sugar
2 T. onion, chopped
Salt & pepper to taste

Cut off tips of squash, then cut each squash into 3 or 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 squash then place in a large bowl and mash. Stir in eggs, breadcrumbs, butter, sugar, onion, salt, and pepper. Spoon mixture into a 3-quart casserole dish that has been slightly greased. Sprinkle a light layer of breadcrumbs on top. Bake at 350 degrees for 30-40 minutes or until lightly browned.

Serves 12

From the kitchen of ... Mark and Shannon

Baked Carrots

18 small carrots
1/2 c. sugar
1/3 t. cinnamon
1/3 c. butter
1 t. salt
1/3 c. boiling water

Scrape carrots and cut into strips; place in casserole dish. Cream butter, sugar, salt, and cinnamon together. Add water and blend well. Pour over the carrots. Cover and bake at 350 degrees for 90 minutes.

From the kitchen of ... Cindy

Cheesy BBQ Corn-on-the-Cobb

6 ears of corn
1 stick butter, softened
1 t. chili powder
1 packet powdered cheese from boxed mac & cheese

Preheat grill for medium direct heat or preheat oven to 350 degrees. Shuck ears of corn. In a small bowl, combine softened butter, chili powder and powdered cheese. Spread butter mixture on corn and wrap each in foil. Grill, covered, for 15-20 minutes, turning every 5 minutes. Or roast potatoes in preheated oven for 15-20 minutes (do not turn if roasting).

Serves 6

From the kitchen of ... Mark & Shannon (via Sandra Lee)

Cilantro & Bell Pepper Rice

1 1/2 c. long grain rice, uncooked
2 c. chicken broth
1 c. water
1/4 c. onion, chopped
1/4 c. red bell pepper, chopped
1/4 c. green bell pepper, chopped
2 T. fresh cilantro, chopped
1/2 t. fajita seasoning

Combine rice, broth and water in saucepan over medium-high heat. Bring to a boil. Add remaining ingredients. Cover and reduce heat; simmer for 15 minutes or until rice is tender.

Serves 4

From the kitchen of ... Mark and Shannon

Pinto Beans with Beef

1 lb. pinto beans
1 lb. ground beef
1 t. chili powder
1/4 t. baking soda
1 garlic clove, minced
Salt & pepper to taste
1 can Rotel
Crushed red pepper flakes, optional

Soak beans overnight and drain. Combine beans and fresh water to cover. Add chili powder, baking soda, garlic, salt, and red pepper flakes. Bring to a boil, reduce heat and simmer, covered, for 4 hours. Brown beef in skillet; drain. Stir beef and Rotel tomatoes into bean mixture. Cook for 1 hour. This can be done in a Crock Pot for 6-7 hours on LOW heat.

Serves 18-24

From the kitchen of ... Mark and Shannon

Corn & Bacon Casserole

6 slices bacon, cooked & crumbled
1/2 c. onion, chopped
2 T. flour
2 cloves garlic, minced
1 c. sour cream
4 c. whole kernel corn
1 T. fresh parsley
1 T. fresh chives, chopped
Salt & pepper to taste

Heat bacon drippings over medium heat. Add onion and saute until tender. Stir in flour, garlic, salt and pepper; cook for a minute. Remove from heat and stir in sour cream. Add corn, parsley, and half of bacon; stir until well-blended. Pour into greased 1-quart dish. Sprinkle remaining bacon on top. Bake at 350 degrees for 20-25 minutes. Garnish with chives.

Serves 6

From the kitchen of ... Mark and Shannon