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Chef Virginia Willis Skillet Crumble Topping

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brown sugar skillet crumble by chef virginia willis

Chef Virginia Willis Skillet Crumble Topping

  • Author: Chef Virginia Willis
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Ingredients

Scale

¼ cup unsalted butter
½ cup almond flour
½ cup rolled oats
¼ cup brown sugar
1 teaspoon ground ginger

Instructions

Heat the butter in a large skillet over medium heat. Add almond flour, oats, brown sugar, and ginger. Stir to combine. Toast over low heat, stirring often until browned,about 3 minutes. Serve at once over fresh fruit, sauteed fruit, or ice cream. Or all of them!

Reprinted with permission from Lighten Up, Y’all by Virginia Willis © 2015. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography © 2015 by Angie Mosier. For more information please visit www.virginiawillis.com.

Baked Parmesan Zucchini

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Baked Parmesan Zucchini

  • Author: Annie Cowan
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Ingredients

Scale
  • 4 zucchini cut quartered lengthwise
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon of dried thyme
  • 1/2 teaspoon of dried oregano
  • 1/2 teaspoon of dried basil
  • 1/4 teaspoon of garlic powder (or more if you like)
  • salt and pepper to taste
  • 2 tablespoons of olive oil
  • 2 tablespoons of chopped fresh parsley leaves

Instructions

  1. Preheat oven to 350 degrees. Coat a baking sheet with nonstick cooking spray. Set aside.
  2. In a small bowl, combine Parmesan, dried thyme, dried oregano, dried basil, garlic powder, and salt and pepper. Set aside.
  3. Place zucchini on baking sheet and drizzle with olive oil. Sprinkle the Parmesan mixture. Coat each zucchini thoroughly for better taste.
  4. Place in oven and bake for 15 minutes or until it is tender. Broil for 2-3 minutes until golden brown.
  5. Garnish with parsley and serve immediately.

Southern Baked Yellow Squash

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Southern Baked Yellow Squash

  • Author: Melissa Hamilton (AllRecipes)
  • Prep Time: 20
  • Cook Time: 75
  • Total Time: 95
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Description

A delicious summer recipe using farm fresh yellow squash makes for an easy side dish for anything BBQ’d, grilled, or smoked. Great for family get-togethers and pot lucks!

Ingredients

Scale
  • 3 pounds yellow summer squash, cut into 1-inch cubes (Available at William L Brown Farm Market in Montezuma & Columbus GA June – Sept)
  • 1/2 cup dry bread crumbs
  • 1/2 cup chopped onion
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup butter, melted
  • 1/4 cup dry bread crumbs

Instructions

  1. Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  2. Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
  3. Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.

Nutrition

  • Serving Size: 10

Tomato Pie

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Tomato Pie

  • Author: Velma Fowler
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
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Ingredients

Scale
  • 1 or 2 tomatoes depending on size
  • 1 c. Monterey Jack Cheese
  • 1 c. Sharp cheese
  • 1 c. mayo
  • 1/2 package bacon, cooked and crumbled
  • 1 pie crust

Instructions

  1. Bake pie crust until crisp and light brown,
  2. Slice tomato and put in the pie crust.
  3. Mix the cheeses and mayo together.
  4. Salt and pepper tomato slices.
  5. Pour the cheese mixture over tomatoes.
  6. Bake at 350 until cheese is bubbly and melted.
  7. Remove from oven and sprinkle with crumbled bacon.

Vidalia onion casserole version 3

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Vidalia onion casserole version 3

  • Author: Netia George, Charloitte Cannon, Patsy Jones, Robin Medlin, Evelyn Folds, Lydia Daniels
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
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Ingredients

Scale
  • 3 onions
  • 1 can cream of chicken soup
  • 1 small can peas and carrots (drained) can use 1/2 bag frozen
  • 15 saltine crackers
  • 2 tp 4 T. butter
  • Parmesan cheese

Instructions

  1. Microwave 3 onions until tender.
  2. Mix 1 can cream of chicken soup with drained peas and carrots.
  3. Crush saltines and saute in butter and sprinkle over top.
  4. Top with parmesan cheese.
  5. Bake at 350 for 20 to 25 minutes.
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