squash cheese casserole

1 tablespoon vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp cheddar
1/2 cup sour cream
salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine (recommended: Ritz)

Preheat the over to 350 degrees F. Grease a 2-quart casserole dish.

Heat the oil in a large skillet over medium heat. Sauté the squash, onion, and butter until soft [note from Laurie: melt the butter and then sauté]. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper to taste.

Place in the casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

(notes from Laurie: Commit to making this one with as many fresh ingredients as possible.)

Grandma’s original recipe:

chocolate pudding pie

Either use a graham cracker pie crust from the store or make your own with crushed graham crackers and melted butter. You push this firmly in a pie dish.

Make chocolate pudding according to the package directions and just pour into the pie crust. Let it sit and chill.

(notes from Laurie: Make sure that chocolate pudding is not instant but need to be cooked on the oven. Try this warm fresh out of the oven with pie crust!)

Grandma’s original recipe:

salmon stew

1 large can salmon
4 medium potatoes cut into small pieces
1 can Campbells soup [note from Laurie: I used cream of mushroom] & 1 quart powdered milk
1 pint frozen corn
1 medium onion
1/2 stick of butter
salt & pepper

Cook corn, onions, and potatoes until done, then add balance of ingredients. Simmer until done.

(notes from Laurie: Subbed evaporated milk (and a little regular milk) for powdered milk. Boiled potatoes and browned onions before making the rest of the soup. Simmered about 30 minutes and felt it got a bit dry, hence adding in additional milk.)

Grandma’s original recipe:

brown rice

1 can consumme soup
1 can beef bouillon soup
1 cup white rice
1/2 stick margarine
1 medium onion

Dice onion and brown in the margarine. Mix all ingredients in a casserole dish. Cook for 1 hour at 325.

(notes from Laurie: As ever, I boosted the over to 350. Expect rice to be drowning in liquid when it goes in the onion. No need for bouillon cube – just use beef bone stock.)

Grandma’s original recipe:

chicken pot pie

cut up cooked chicken (about 2 large breasts)
salt & pepper
1-2 cans cream of chicken soup (smaller size)
8-12 oz sour cream
1 tube Ritz crackers, crushed
1 stick margarine

Spray casserole with Pam. Put 1/2 the chicken in the bottom of the dish and sprinkle salt & pepper. In a separate bowl, mix the cans of soup and sour cream. Pour 1/2 that over the chicken. Put the other of the chicken layered, sprinkle salt & pepper. Layer the rest of the soup mixture. Crush the Ritz crackers and layer them over the top. Melt the butter and pour on top of the crackers. Bake on 350 for 30 minutes until bubbly and brown on top.

(notes from Laurie: I treated myself with skin-on chicken thighs as the meat and it was well worth it. Tossed in carrots, think you could do even more as well as tossing in some peas.)

Grandma’s original recipe:

chocolate rolls (old fashioned ones)

I don’t know what makes these old fashioned but I’m taking Grandma’s word for it

Biscuit dough, rolled out thin
1 cup sugar
1/4 cup cocoa
1/4 plus 2-3 tablespoons water

Make into rather thick paste and adjust ingredients to desired consistency. It needs to be thin enough to spread but not roll off.

Put the dough into refrigerator for an hour or so before you roll it out. It handles better. Divide dough into 2 or 3 pieces. Roll pieces into a thin pie-like shape.

Spread the cocoa paste (mixture) over the rolled out dough then roll the dough out thin and cut the rolls into pieces about 2 inches each. Put into a lightly greased pan or casserole. Add a pat of butter to the top of each roll. Pour water into the bowl that was used to mix the cocoa and sugar, rinse it out and pour it over the rolls. Add enough water to cover the tops of rolls. Bake @ 350 until the bread is done. This is one you have to experiment with and sometimes it is necessary to add more water as it bakes.

(notes from Laurie: I skipped the pats of butter since I had flavored crescent rolls. The crescent rolls worked fine? I guess?? lol go with God on this one)

Grandma’s original recipe:

🍆 Parmesan

Olive Oil for baking sheets
2 large eggs
3/4 cup plain dry bread crumbs
2/4 cup finely grated parmesan, plus 2 tbs for top
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and pepper
2 large eggplants (2 1/2 pounds total), peeled & diced into 1/2 inch rounds
6 cups (48 oz) chunky tomato sauce
1 1/12 cups shredded mozzarella

Preheat oven to 375. Brush 2 baking sheets with olive oil, set aside. In a wide, shallow bowl, whisk together the eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cups parmesan, oregano and basil, season with salt and pepper.

Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20-25 minutes; turn slices over and continue baking until brown on the other side 20-25 minutes. Remove from oven, raise temperature to 400.

Spread 2 cups sauce into the bottom of a 9×13 baking dish. Arrange 1/2 of the eggplant into the dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Put remaining eggplant over this, then rest of sauce, 1/2 cup mozzarella and sprinkle 2 tablespoons parmesan on top.

Bake until the sauce is bubbly and the cheese is melted, 15-20 minutes. Let stand 5 minutes before serving.

(notes from Laurie: I would recommend developing your own tomato sauce for this as it’s such a dominant flavor in the dish. I also added extra basil to positive affect.)

Grandma’s original recipe:

brownie trifle

1 (19.8 oz) package fudge brownie mix
1/2 cup praline or coffee flavored liquor (Kailua)
1 (3.5 oz) package instant chocolate mousse mix
8 (1.4 oz) toffee flavored candy bars, crushed (Heath)
1 (12 oz) container frozen whipped topping, thawed
Garnish chocolate curls

Prepare brownie mix and bake in a 13x9x2 pan according to package. Let cool and crumble up. Prepare chocolate mousse according to package, omitting chilling it. Place 1/2 of crumbled brownies in bottom of 3 quart trifle dish. Top with 1/2 of the mousse. Repeat with 1/2 of crushed candy bars and whipped topping. Repeat all layers again ending with whipped topping. Garnish if desired. Chill 8 hours.

(notes from Laurie: If you’d like to make your own whipped cream, simply combine heavy whipping cream, 2 tbsp confectioners sugar, and a tbsp of vanilla (I also added some Kailua but you could stand to add more.) Also feel free to add Kailua to mousse for taste. Even a half cup didn’t come through taste-wise in my amended recipe.)

Grandma’s original recipe: