Recipes from Lindsey's Kitchen: Squash and Sausage Casserole

Squash and Sausage Casserole

1 or 2 yellow squash
1 onion
1 lb of sausage (I prefer lean)
Shredded Cheddar Cheese
Wheat Thins

Brown the sausage in a pan. Drain.
Slice squash into thin slices. Do the same with the onion.
Place squash and onions in the pan with the sausage.
Keep the heat warm enough where the onions and squash will steam.
Serve on top of Wheat Thins and top with cheese.

This is a very NC meal that I learned how to cook once I got married to Brad, and now we eat it at least a few times a month! There is literally no way that I could share this recipe without giving credit to Brad's grandmother Kathleen and his mom Barbara who have graciously shared the recipe and cooked it for the Bridges family for years.

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Carmel Nut Crunch

Sounds like an ice cream flavor, doesn't it? It's actually a new recipe I tried this weekend (from allrecipes.com) for a friend's 40th birthday party. It's a great snack food for sports games, parties, etc. It's fairly easy and very yummy!

INGREDIENTS

• 1/2 cup packed brown sugar
• 1/2 cup corn syrup
• 1/4 cup butter
• 1/2 teaspoon salt

• 4 cups Cheerios or Crispix cereal
• 1 cup pecan halves
• 1 cup walnut halves
• 1 cup salted dry-roasted peanuts
• 1 cup whole unblanched almonds

(You can really use any combination of nuts that you prefer. I put in about 1-2 cups extra of nuts and it worked really well with the topping...)

DIRECTIONS

In a saucepan, heat the brown sugar, corn syrup, butter and salt over medium heat for 5 minutes or until sugar is dissolved, stirring constantly.

In a large heatproof bowl, combine the remaining ingredients. Pour hot syrup over cereal mixture; stir until well coated. Spread into greased 15-in. x 10-in. x 1-in. baking pan.

Bake at 300 degrees F for 25-30 minutes or until crisp, stirring every 10 minutes. Cool on a wire rack or tin foil until slightly firm.