~ Squash Casserole with Bacon ~

Ingredients:
4 strips of bacon

5 medium yellow summer squash

1/2 cup chopped onion

1 tablespoon butter

2 eggs, beaten

salt and pepper to taste

1/2 to 3/4 cup shredded Cheddar cheese

Directions:  Slice squash about 1/4-inch thick; cook in boiling salted water until tender. Fry bacon until crisp; drain on paper towels. Crumble bacon and set aside. In bacon drippings, brown onions. Add butter, squash, eggs, salt and pepper. Cook, stirring, until eggs are cooked. In a 2-quart casserole dish, place half of the squash mixture. Sprinkle with half of the crumbled bacon and half of the shredded cheese. Top with remaining squash mixture, bacon and cheese. Bake at 350° until hot and cheese is completely melted.  ~ Chef ~

~*~ PB Chocolate Grahams ~*~

Ingredients:
8 honey graham crackers, halved
1/2 c. creamy peanut butter
6 oz. milk or dark chocolate, chopped
1 Tbs. heavy cream

Directions: Line a cookie sheet with parchment paper. Cover each graham cracker half with 2 tsp. of peanut butter and arrange in one layer on the cookie sheet. Chill in the refrigerator for 5 minutes, or until the peanut butter is solid. Simmer 3/4 cup of water in a small saucepan over low heat. Place a glass bowl over the saucepan so it fits over the entire pan without touching the water. Place the chocolate and cream in the bowl and stir constantly until melted and creamy, about 5 minutes. Dip the peanut butter side of the graham crackers in the chocolate and place back on the cookie tray until the chocolate firms, about 10 minutes. A recipe the kiddies can help with after school. ~ Chef ~

~ Graham Cracker Banana Split ~

Ingredients:
(for crust)
2 cups crushed graham crackers
1/2 cup sugar
1/2 c. butter
Mix together. Press into a 9×13 pan. Bake at 350° for 15 minutes. Cool completely.

--------------------
(for filling)

16 oz. cream cheese
1 cup sugar
1 teaspoon vanilla
Cream together. Spread over cooled crust.
--------------------
3 bananas, sliced
12 oz. can crushed pineapple, drained
12 oz. whipped topping
1/2 c. pecans or walnuts, chopped
chocolate syrup
4 oz. jar maraschino cherries, halved

Directions:  On top of the cream cheese filling layer the three sliced bananas.  Then the 12 oz. can of crushed pineapple.  Next spread the 12 oz. whipped topping.  Layer the 1/2 cup of chopped nuts.  Now drizzle the chocolate syrup completely over the entire surface (as much as you like).  Lastly, on top randomly place the entire 4 oz. jar of maraschino cherries.  Refrigerate for several hours.  Be sure to keep it refrigerated until you are ready to serve.  Enjoy, Enjoy, Enjoy! ~ Chef ~

~ Graham Cracker Bark ~

Ingredients:

1 ½ cup butter
1 ¼ cup brown sugar
1 cup slivered almonds
1 package graham crackers
1 cup chocolate chips
1 tsp. vanilla

Directions:

Line large cookie sheet with graham crackers. In heavy sauce pan, melt the butter and brown sugar and almonds. * Cook mixture over medium heat (careful not to burn) until its fluffy and all ingredients are incorporated. Two to three minutes after it starts to boil. Remove from the heat and add in 1 tsp. of pure vanilla extract.  Spread the mixture evenly over the graham crackers. Top the mixture with chocolate chips and let set for a couple of minutes so the chocolate chips will melt. Using a rubber spatula spread the melted chocolate chips over the caramel mixture. Refrigerate until cool. Break into pieces and enjoy!  ~ Chef ~

~ Chocolate Graham Peanut Bars ~

Ingredients:
2 cups oatmeal
1 cup graham cracker crumbs
3/4 cup packed light brown sugar
1/4 tsp baking soda
1/2 cup salted peanuts, chopped
1/2 cup light corn syrup
1/2 cup melted regular butter
1 tsp vanilla
1 cup semi-sweet chocolate chips
1/2 cup peanut butter

Directions: Preheat oven to 375 F. Line a 15×10 inch jelly roll pan with foil and spray foil with cooking spray. Combine the oatmeal, graham cracker crumbs, sugar, baking soda and peanuts in a large mixing bowl. Combine the corn syrup, melted butter and vanilla in a second bowl or large measuring cup. Pour corn syrup mixture over oat mixture and mix well. Press into pan and bake for 15 minutes. Melt chocolate chips and peanut butter together in a bowl set over barely simmering water or using medium-low setting of microwave and stirring every 30 seconds. Spread chocolate over warm baked crust. Cool for about 20 minutes at room temperature, then transfer to refrigerator for about 20 minutes to partially set. Lift from pan by grasping foil, then cut into squares. Return to refrigerator to fully set. Oh yeah! ~ Chef ~

~*~ Mystery Sweet ~*~

Ingredients:

1/2 cup butter, melted

1-1/2 cups graham cracker crumbs

1 can sweetened condensed milk

4-1/3 cups total of any combination - white, semi-sweet, dark or milk chocolate chips, butterscotch chips, cinnamon, walnuts, pecans, almonds, hazelnuts, coconut, raisins or any other dried fruits ... let your imagination run wild! This is your chance to clean out the pantry. Just make sure it comes to a total of 4-1/3 cups.

Directions:  Preheat oven to 350 degrees F (325 degrees F if using a glass or dark coated pan). Grease a 9x13 pan. Mix butter and graham cracker crumbs. Press into prepared pan. Evenly pour sweetened condensed milk over crust. Sprinkle top with your variety of ingredients. Layering evenly. Press down into the milk and graham cracker layer. Bake for 25 minutes. Allow to cool before cutting into pieces. Now your pantry is cleaner. ~ Chef ~

~ Zucchini Relish ~

Ingredients:

10 cups of chopped zucchini
4 1/2 to 5 cups of chopped onions
4-5 cups of green sweet peppers
10 T. of salt
10 tsp. celery seed
5 tsp. mustard seed
5 cups sugar
4 cups white vinegar
1 tsp turmeric

Directions: Chop zucchini, onions and peppers in food processor. Combine them in a bowl with salt and cover with water. Let set at least two hours but up to overnight. Drain, rinse and drain again. Squeeze excess water out with your hands if needed. Combine the remaining ingredients in large pan. Bring to simmer and add veggies. Simmer for 10 to 15 minutes. Place in jars leaving 1/4 inch headspace. Process for 10 minutes in water bath canner. Serve with beans. ~ Chef ~