Kim's Spiced Zucchini Bread

This makes 2 loaves. *Tell your kids it's "Cake" and they will love it! (Don't mention the word "zucchini", that tends to freak them out.)

3 cups self-rising flour
2 tsp. cinnamon
1 cup chopped nuts
3 eggs
2 cups sugar
1 cup canola oil
2 tsp. vanilla extract
2 cups shredded zucchini
1 (8 oz.) can crushed pineapple, drained

Combine dry ingredients and nuts. Set aside. Beat eggs; add sugar, canola oil, and vanilla extract. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients and stir until moistened. Spoon batter into 2 greased and floured 9 x 5 x 3 inch loaf pans.

Bake 1 hour at 350 degrees.

Squash Casserole

(I love squash! My Aunt Becky gave me this recipe a few years ago. I usually like squash cooked in a little water with salt, pepper, and onion, but this recipe is really good when you want a little something different.)

8 small yellow squash, sliced
1 small onion, chopped
1 small carrot, grated
1 stick butter
1 box Stove top stuffing mix (cornbread variety)
1 can cream of chicken soup (or cream of mushroom soup)
1 cup sour cream
1/2 cup sharp cheddar cheese

Simmer squash slightly, and drain. Melt butter, and saute onion and carrot for 5 minutes. Add stuffing mix to butter mixture and blend until moist. Remove from heat. (Do not use seasoning packet from stuffing box) Grease a 9 x 13 baking dish. Cover the bottom with half of the stuffing mixture. Layer all of the squash. Salt and pepper. In a bowl, blend soup and sour cream. Spread over squash. Sprinkle with cheese and then the other half of the stuffing mixture.
Bake uncovered for 30 minutes at 350 degrees.

Crescent Chicken Casserole

I got this recipe from my mom in 1994.


4 boneless chicken breast, boiled or baked, and chopped
1 can crescent rolls
1 cup grated cheddar cheese

Sauce:
2 cans cream of chicken soup
1 cup grated Velveeta Cheese
1 soup can of milk
1/2 cup sour cream
Heat until cheese melts.

Open can of crescent rolls and separate. Should be 8 rolls. Stuff the chopped chicken into each roll and roll up. Place in a 9 x 13 greased casserole dish. Sprinkle any left over chicken in between rolls. Pour sauce over top. Sprinkle 1 cup cheddar cheese on top.
Bake at 350 degrees for 30-35 minutes.