My Baked Eggplant Parmesan Recipe

Today I am sharing my delicious Baked Eggplant Parmesan recipe with my readers. For years, I have been enjoying other people's recipes for this nutritious vegetarian dish. It was high time that I make baked eggplant parmesan in my own kitchen. This is one tasty dish that surely tastes better than it actually looks! The challenge is how to make it look pretty on a plate.

Well, at least it is a pretty plate! You've probably seen the Corelle Bamboo Leaf Square Round 16-Piece Dinnerware Set a lot in my various food recipes. I really love the square shape of the Corelle dinnerware along with the pretty bamboo leaf design.

My Baked Eggplant Parmesan Recipe Cost

I went shopping at my local Publix to pick up the necessary ingredients. So, how much does it cost to make?

I didn't need to pick up the olive oil, which I used to coat my two baking dishes, since I already had that item. You get a pretty good idea how much it will cost to make baked eggplant parmesan. I spent a little over $30.00 on that shopping trip. Depending upon your serving portions, you can easily serve up to 8-12 with this recipe.

It surely isn't a cheap dish as the cheese cost is a bit much. You may opt to use a bit less cheese in your recipe! In my ingredients photo below, you don't see the second jar of spaghetti sauce that I used.

My Baked Eggplant Parmesan Recipe

Ingredients:
2 bags shredded mozzarella cheese
2 bags shredded parmesan cheese
8 oz. ricotta cheese
2 jars spaghetti sauce
3 cups bread crumbs
4 eggs
6 tablespoons of olive oil
Dash of salt and pepper

Instructions:
Prepare for bread crumb dip: Crack the eggs into a dipping dish and blend well. Pour the bread crumbs into another dipping dish.

Prepare baking dishes: You will need two baking dishes. I use a large Pampered Chef rectangular stoneware dish and a Corningware square casserole dish. Add olive oil to bottom of both dishes and distribute evenly.

Remove the skin from the eggplants. Cut into ½ inch slices. Dip the eggplant slices in the egg wash and then into the bread crumbs; generously coating both slides with bread crumbs.

Add one layer of the eggplant slices to your baking dishes. On top of that layer, distribute the ricotta cheese in teaspoonfuls. Add one jar of spaghetti sauce on top. Sprinkle one bag of mozzarella cheese and one bag of parmesan cheese on top.

Add second layer of the eggplant slices to your baking dishes. Add second jar of spaghetti sauce on top. Sprinkle second bag of mozzarella cheese and second bag of parmesan cheese on top.

Bake at 350 deg. F for sixty minutes.

---

Eggplant Parmesan in Baking Dishes

I love my Pampered Chef rectangular stoneware baker! You can find something like it at Amazon; Rectangular Baker 9" x 13". I love how the stoneware evenly distributes the heat for baking your casserole dish.

That is my 2 qt. baking dish from the Corningware StoveTop 4-pc Blue Cornflower Casserole Set. I have had this casserole set for over forty years! It sure does go the extra mile.

My Baked Eggplant Parmesan Recipe - Done!

My Baked Eggplant Parmesan Recipe - Freezer Dishes

I opted to only prepare three corningware freezer dishes and the rest went in the refrigerator. I sure had more than my fill of baked eggplant parmesan for a lot of meals. You probably don't want to prepare the full recipe if you are a single person ... not unless you invite the family over for dinner. This would be a great recipe to prepare as a Thanksgiving side dish! If you are attending a family get-together, you can take the stoneware casserole dish and keep the corningware dish for yourself!

What's different about my recipe? In some other recipes, you will bake the eggplant slices first. I personally prefer to not go through that extra step, but instead to bake the two dishes a bit longer to ensure the eggplant is fully baked. Also, you may opt to not add any extra salt and pepper to your recipe and let your guests season their own dishes. I find the ingredients I used had enough seasonings for my personal taste. I've also noticed that in some recipes, the skin is still on the eggplant!

Eggplant Nutritional Information

Hey! They say you should eat more eggplant as it is good for you. And, if you find younger eggplants, to leave the skin on for additional nutritional benefits. Check out the facts on eggplant nutrition from that printer-friendly page!

P.S. The next time I prepare My Baked Eggplant Parmesan Recipe, I will be cutting the recipe in half.

Eight Layer Salad Recipe with Artistry

Presenting for my readers enjoyment, it is my Eight Layer Salad : A Delicious Side Dish Recipe with Artistry! Over the years, this has been a much requested, hearty specialty salad of mine. Have you tried an Eight Layer Salad yet?

I've been refining my personal recipe for Eight Layer Salad for a few years and have finally hit on a winning recipe that I am now sharing. It is my best-ever recipe that is oh so delicious! My Eight Layer Salad recipe has an extra layer to the traditional seven layer salads that you can find on the internet.

I've got a couple of 'secret' ingredients that give my layered salad more zip and a zestier taste. Depending upon the occasion, I might increase one of two of the seasoning ingredients. In this lens, you'll learn how to make this salad that's bound to be a hit with your family and friends! I sure do love the artistic appearance and delicious taste of this side dish.

So, what are you waiting for? Why not create your own work of art and make a mark with a hearty and artistic layered salad? An Eight Layer Salad which proves that food can be art, ah salad art! Presentation is important too for showcasing the various artsy levels of your layered salad -- experiment with different "see-through" salad serving bowls.

I've presented several fabulous serving bowl suggestions from which to choose. To me, there is nothing prettier than a beautiful work of art of a layered salad. All those pretty colors and layers ... why, people will all be clammering to dig into your delicious and tasty dish! Ah, I'll have some of that artistic comfort food please.

Folks, this is the perfect salad recipe for holidays and get-togethers. I always make mine for Thanksgiving and Christmas and for football parties too like Super Bowl Sunday. It's a great artistic side dish to bring to a potluck dinner. Get my delicious recipe here!

Photo Credit: Delicious Eight Layer Salad Copyright by JaguarJulie. 

The Layered Salad Poll
Please answer this poll. Don't you just love layered salads? Six, Seven, Eight, Nine, Ten, Eleven! Which of these fits your tastes?

1. I love layered salads!
2. I've never had such a dish.
3. I'll be making this side dish after reading this page.

My Confession : I Love Eight Layer Salad!

You probably guessed that by now.

"OMG! My Hearty Eight Layer Salad Recipe has surely changed my creative and artsy life forever. I find having a normal salad, these days, that I feel I am seriously missing out on all the creative layers. How about you?"

What I find interesting, is the power of the internet. When I originally created this page in September 2008, you just couldn't find another recipe or picture for any kind of eight layer salad. Today I am seeing more experimenting chefs celebrating their own hearty recipes for this artistic salad. It is amazing just how many others are now preparing eight layer salads of their own. The power of word of mouth ... great taste! Yumm!

What is particularly amazing, a lot of those other recipes are really more like dinner food than a side dish. I personally prefer a salad every once in a while.

I have found it quite amazing the power of the internet. Today, I can find quite a few other people writing about this type of artistic side dish. Just a few years ago, it seemed that it was only my recipe with those keywords. Today, a lot of people are celebrating this side dish in beautiful pictures.

Have some of this delicious comfort food for yourself. And? Make it pretty please. --The Brand Ambassador JaguarJulie! P.S. I was the Official Squidoo Comfort Foods Contributor! Did you know that? Well, you probably guessed it.

Beautiful Top View of my Artistic Eight Layer Salad
You can almost smell and taste this delicious side dish!

The Layer Ingredients List for My Eight Layer Salad 

Ingredients:
3 romaine hearts
16 oz. frozen baby green peas
2 bunches of green onions / scallions
12 oz. shredded sharp cheddar cheese
16 oz bacon
6 hard-boiled eggs
Seasonings:
salt
pepper
garlic salt
cayenne pepper
paprika

Eight Layer Salad Green Ingredients
Thinking Green and Healthy - Adding color and crispness to this side dish! 

Eight Layer Salad Colorful Ingredients
Adding a Little Color With Ingredients - We have chopped bacon, chopped hard-boiled eggs and shredded cheddar cheese!

The Magical Topping of my Artistic Eight Layer Salad
Once you mix it up, you will want to have a taste of this topping! Yumm, I say.

Topping Ingredients
Blend the following ingredients in a bowl and set aside.

1-1/4 cup Kraft Miracle Whip
1/4 cup sour cream
3 Tbsp. creamy horseradish sauce
3 sweetener packages
Dash of garlic salt
1/2 tsp. of cayenne pepper

My Secret Ingredients
Cayenne Pepper -- Spice it up!
Creamy Horseradish Sauce -- Zest it up!
Sour Cream -- Add a little zing!

Preparation of the Ingredients

The bacon and eggs are 'cooking' with the frozen green peas in a dish to thaw while I am chopping the romaine hearts.

Bacon: My tip for preparing the bacon is to cut the slices into strips before frying slowly to be crispy and easy to crumble. Drain the bacon and when it has cooled, crumble into tiny pieces.

Eggs: Boil them to be hard-boiled - I probably over-boil, but I like really hard eggs. Chop into small pieces.

Romaine Hearts: Peel off the outer leaves, wash, and dry with paper towels. Chop into small pieces and set aside in a bowl.

Green Onions/Scallions: Wash, dry with paper towels, cut off roots and upper tips. Cut into tiny slices.

Beautiful Side View of my Artistic Eight Layer Salad
Look at the beautiful and colorful ingredients making up those layers!

Layering the Ingredients for Eight Layer Salad

The key part to your salad is the layering -- It's all in the layering! I like to use a large acrylic bowl to display the layers of the salad.

1. Use about 1/2 of your chopped romaine spread evenly on the bottom of your bowl; lightly season with salt and pepper.
2. Spread the chopped egg; lightly season with salt and pepper.
3. Spread the green peas; lightly season with salt and pepper.
4. Spread the remaining 1/2 of the chopped romaine; lightly season with salt and pepper.
5. Spread the crumbled bacon - do not add salt and pepper as the bacon has enough salt.
6. Spread 1/2 of the chopped green onions; lightly season with salt and pepper.
7. Spread the shredded cheddar cheese; lightly season with salt and pepper.
8. Add the topping and carefully spread evenly as though you are icing a cake! Add the remainder of the green onions. Sprinkle a dash of paprika.

Refrigerate, Toss, and Serve
Refrigerate your salad for 12-24 hours before serving.

This salad makes a pretty presentation on your table. When you are ready to serve, mix your salad so that the topping and layers are distributed evenly. It tastes even better the next day; if there are any leftovers.

Print Recipe for Eight Layer Salad

Eight Layer Salad is All Mixed Up
The Side Dish is Ready to Serve - Take a closer look at all those beautiful and tasty ingredients! Yumm.

Seven Layer Salads

Recipe for a Traditional Seven Layer Salad

Recipe for a Traditional Seven Layer Salad

P.S. I have presented this recipe in a pretty text jpg for you to download and print!

Cauliflower and Parmesan Cheese Seven Layer Salad Recipe

Cauliflower and Parmesan Cheese Seven Layer Salad Recipe

P.S. I have presented this recipe in a pretty text jpg for you to download and print!
Remember the bacon.

My friend Victoria's Personal Recipe
A hint of red color ... Victoria prepares her 7-layer salad a little differently. She uses iceberg lettuce which she tears by hand into mouth-size pieces. Two other ingredients that she uses are chopped celery and a hint of sliced red cabbage for color. She also sprinkled the bacon and cheese on top of the topping.

You will need a clear bowl!

Might I suggest the Prodyne PF-70 Large Salad Bowl for you. It is quite the affordable salad serving bowl!

You'll appreciate this stylish clear bowl which puts the spotlight on your artistic dish! I love clear bowls for presenting your artistic food creations!

These are also great for snacks. Use you creativity and imagination. There are no limits. 10 x 4.5 inch Salad Bowl. Made of durable, unbreakable polycarbonate. Dishwasher safe.

Thanks for visiting!
I love to hear from my readers. Please take a moment to leave a comment. Did you like my recipe? Or perhaps you have a personal recipe with a different ingredient that you'd like to tell me about?

History: Eight Layer Salad : A Delicious Side Dish Recipe was originally created on Squidoo by JaguarJulie on September 29, 2008. On August 25, 2009 this lens earned the Purple Star Award for quality content.

Spicy Potato Salad Recipe

It's Spicy Potato Salad -- A Delicious Recipe! How to make an absolutely delicious spicy potato salad that is both yummy and spicy! Here is yet another yummy recipe that I offer up for your consideration. Trust me, while my grandmother passed down to us grandchildren her traditional Hungarian and Eastern European recipes, this is one that was not grandma's recipe.

This is my special, best-ever recipe unveiling all the secret ingredients in this lens with my delicious spicy potato salad recipe -- oh yumm!

Why not try making some as that special side dish for Halloween, Thanksgiving or even Christmas? That's right! This is not just a summer salad. When throwing that special get-together, try this recipe. Doing a pot luck? It'll work for that too.

Do you know that spicy potato salad is great for so many functions? Try it on picnics with fried chicken or tailgating with hamburgers on the grill or even for Super Bowl Sunday with your guests bringing their favorite accompaniments.

Spicy potato salad is great as a summer recipe that transitions into fall and then winter and even spring. It's a recipe good for all four seasons! You can eat this tasty side dish in the Summer, Fall, Winter or Spring months as it's good any time of year!

Do you seriously want to know how to make an absolutely delicious spicy potato salad that is both yummy and a tad bit spicy! You will be making a mark with the best recipe by far - for something with a kick in the pants hot spice!

Photo Credit: Delicious Spicy Potato Salad prepared by JaguarJulie.

Cast Your Vote Please!

Once you try my recipe, you won't want to go back!Have you ever tasted SPICY potato salad?

• Yes, I actually have a great recipe to share!
• Yes, but no recipe to share.
• No, not yet

My Spicy Potato Salad Recipe

On the ingredient list for my Spicy Potato Salad recipe, you will note some surprise ingredients go into making my recipe -- ah, revealed finally.

IMPORTANT NOTE: Brand substitutions will work just fine, especially if you happen to have a particular brand(s) that you love! I also will make another variation of this potato salad with new potatoes; i.e., red-skinned potatoes! BUT, my ingredients basically STAY THE SAME!

Ingredients

48 oz. Publix deli southern style potato salad
16 oz. Publix hot all natural chunky salsa
5.75 oz. can Lindsay sliced green pimiento olives
2.25 oz. can Lindsay sliced black olives
4 hard-boiled eggs
1 large Vidalia onion
4 Tbsp. Kraft creamy horseradish sauce
Dash of Spice Islands cayenne pepper
Dash of Lawrys garlic salt
Dash of McCormick fancy paprika
Salt and pepper

Instructions

1. Eggs: Boil the eggs for 10-15 minutes. Remove from heat and let cool. Chop into small pieces.
2. Onion: Chop into small pieces.
3. Green Olives and Black Olives: Drain off the liquid.
4. In a large mixing bowl, add the deli potato salad, chopped eggs, chopped onion, salsa, green olives, black olives, creamy horseradish sauce, cayenne pepper, and garlic salt. Blend all ingredients well.
5. Add salt and pepper to taste and additional cayenne pepper, if needed.
6. Transfer to serving dish: I like to use a large acrylic bowl or glass dish that will show off the pretty colors of the spicy potato salad.
7. Sprinkle lightly with paprika. Refrigerate. It is best served chilled.

The Ingredients That Make the Salad!

Publix hot all natural chunky salsa. For my spicy potato salad recipe, I like the hottest and chunkiest salsa! This is probably THE secret 'killer' ingredient in my spicy potato salad. I generally use the HOT rather than MEDIUM strength -- again, it is a preference! This is the ingredient that gives my spicy potato salad the nice 'pinkish' color. I opt for the Publix generic brand as I couldn't pick from all the other killer brands of salsa. If you've got a favorite salsa, then this would be the recipe to use it!

Kraft creamy horseradish sauce. This is rather a secret ingredient for my recipe of spicy potato salad! This particular horseradish sauce is another of the 'secret' ingredients that keeps my friends guessing as to its identity. I can't tell you how many times I've been asked, "What is THAT I'm tasting in your potato salad?" P.S. Depending upon the group that will be eating my spicy potato salad, I might actually increase the amount of this ingredient!

Lindsay sliced black olives. The black olives give a special exotic taste to my spicy potato salad! These black olives are a product of California. To me, it is a preference whether or not the chef opts to add black olives to food dishes. I personally use black olives in most dishes that benefit from this savory and distinctive taste.

Lindsay sliced green pimiento olives. I find that green olives compliment black olives in my spicy potato salad recipe! These green pimiento olives add a nice 'bite' to my spicy potato salad along with color. They are a product of Spain -- giving your American potato salad a international, European flair!

Vidalia onions.THE onion of choice for my spicy potato salad recipe! The Vidalia onion is my #1 choice of onions over all other onions. When that product of Georgia is not available, I've both onions from Chile, Costa Rica or Peru, I think. If I can't get any of those particular onions, I'll opt for a Spanish onion.

Another Secret Ingredient. Today's recipe used red 'new' potatoes and the addition of 3 Tbsp. of light sour cream! Instead of sprinkling paprika on top, I opted for cayenne pepper!

Mixing up another batch of Spicy Potato Salad
With red potatoes - I love those new potatoes!

Cost per Plate for MY Spicy Potato Salad Recipe!
It's well worth the price. My spicy potato recipe yields just over 72 oz. which is enough for at least 15 servings! That's about $1.00 per serving.

Get a Clear Acrylic Serving Bowl!

Looking for a clear acrylic bowl similar to mine, I found the Prodyne SB-3-C Acrylic Salad Bowl with Servers.

This bowl has carved artful designs along with accent legs.

It is a fairly larger size and can accommodate 6 quarts of salad of any kind including hot and spicy! A plus for you is that the acrylic servers are included.

Hot and Spicy : Why Not?
You control it. "You haven't tried potato salad until you've kicked it up a notch with Spicy Potato Salad! Try it ... you'll like it!" --The Brand Ambassador JaguarJulie!

P.S. I WAS the Official Squidoo Comfort Foods Contributor! Did you know that? Well, you probably guessed it. You know potatoes are probably one of the first comfort foods in history? Thanks for checking out my comfort food recipe today.

Do you make spicy potato salad? Have a special recipe or secret ingredient you'd like to share? Well, what are you waiting for ... let me hear from you!

History: Spicy Potato Salad : A Delicious Recipe was originally created on Squidoo by JaguarJulie on May 11, 2008.

Ramp and Red Potatoes Recipe

Discover a new Ramp comfort food recipe! Ramp and Red Potatoes Recipe - it is a fast and easy comfort food. It's my delicious recipe for Ramp and Red Potatoes! This potato side dish recipe is hot from my kitchen to yours and it is a fast and easy comfort food recipe.

It is a recipe that celebrates the ramp or wild leek. It's been prepared and tested by a host of discerning taste buds -- that would be my willing coworkers. I promised them my best-ever recipe, so the compelling reason to write this lens and share my pictures.

As a picture is worth a thousand words, I've included several cool pictures to illustrate the making of ramp and red potatoes. There is a lot to the ramp! How much you want to use of the ramp is a variable in this recipe for ramp and red potatoes!

Let's take a peek at that leek -- it's wild I say! The more ramp or wild leek you use in your potatoes, the better! Let's bring it on.

Want a really fast and easy recipe for Ramp **aka** Wild Leek and Red Potatoes? You've come to the right place! Make some delicious comfort food of ramp and red potatoes.

P.S. My ramp and red potatoes recipe is featured in the adorable little book, Ramps: Cooking with the Best Kept Secret of the Appalachian Trail. You'll find 50 mouth-watering ramp recipes along with great pictures, a brief history and some of the lore behind the renowned ramp! Be sure to get your copy. The Editors of St. Lynn's Press did a fine job with this book!

Photo Credit: Ramp and Red Potatoes in a cast-iron frying pan prepared by JaguarJulie.

Ramp and Red Potatoes?

"Ah, there's nothing like the aroma and taste of Ramp! It's a perfect balance for fried red potatoes. Have you tried Ramp yet? Find my Ramp recipe in Ramps: Cooking with the Best Kept Secret of the Appalachian Trail!" --The Brand Ambassador for the Renowned Ramp, JaguarJulie!

Ever tried a ramp recipe before?

1. Yes, many times
2. Once or twice
3. Not sure
4. Nope, never

Ramps at 5 Dollars a Bunch
Photo by Summer Tomato on Flickr

My Ramp and Red Potatoes Recipe

When you start to fry the ramp and then the red potatoes, the aroma will make your tastebuds serious drool. And, is great the next day as leftovers! Bon Appetit!: The flavor and aroma are hard to beat. It is a cross between garlic and onion!

Ingredients
1 large ramp
5 medium red potatoes
4 Tbsp. of olive oil
Dash of garlic salt
Dash of cayenne pepper
Dash of paprika
Dash of black pepper

Instructions

1. Thoroughly wash the ramp. Cut off the bulb root end. Cut off the stalks to the light greenish area. You may opt to use the inner most stalks too.
2. Cut the ramp into 1/4″ pieces. Add olive oil to your frying pan and fry the ramp about 10 minutes on a low heat.
3. Wash the potatoes and cut into bite-size cubes. Add to the ramp. Season with a dash of garlic salt, paprika, cayenne pepper [to suit your taste], and black pepper.
4. Cover and fry on a lower heat for up to 30 minutes. Stir occasionally to keep the potatoes from getting too brown.

Prep time: 10 min
Cook time: 35 min
Ready in: 45 min
Yields: 4-6

How to make it!
Follow the delicious photo instructions below to make my ramp and red potatoes recipe. It's basically as easy as following the pictures below.

Find My Ramp and Red Potatoes Recipe Here Too!

Ramps: Cooking with the Best Kept Secret of the Appalachian Trail.

I was contacted in early 2011 by the Editors of St. Lynn's Press.

They told me they were working on a Ramps Cookbook and asked to feature my recipe.

When I received my complimentary copy of this little book, I was truly delighted at the overall presentation.

What a cute little book! It's amazing to also learn a bit about the ramp in its history and lore. In addition, the variety of mouth-watering recipes will surely delight both the ramp lover and the ramp convert!

Do YOU Love Ramps?

Ramps in a collander
Photo by dano272 on Flickr

Martha Stewart likes cooking with ramp!
Here are some of her recipes ...

• Ramp Polenta
  Lift ramps out of the water, drain in a colander, and pat them dry with paper towels.. Add ramps, 1/4 teaspoon salt, and the pepper, and cook, stirring occasionally, until the ramps are soft and translucent, about 10 minutes.
• Grilled Ramps with Asparagus
  Trim and discard the root hairs from ramps. Arrange ramps and asparagus on the hot grill in a single layer. Grill ramps quickly to make the most of their wild, earthy flavor.
• Spaghetti with Ramps
  This delicious recipe for spaghetti with ramps comes from chef Mario Batali.

Thanks for visiting!
P.S. I was the Official Squidoo Comfort Foods Contributor! Did you know that? Well, you probably guessed it.

You know potatoes are probably one of the first comfort foods in history? Thanks for checking out my comfort food recipe today. I'd love to hear from you if you've tried ramp before or even heard of it! Got a great comfort food recipe to share?

History: Ramp and Red Potatoes : A Delicious Recipe was originally created on Squidoo by JaguarJulie on May 14, 2008.

Yellow Squash Dressing Recipe

My yellow squash dressing recipe is a cross between a traditional yellow squash casserole and a dressing. It is a delicious recipe that puts a twist on the typical squash casserole recipe. I whipped this very tasty yellow squash dressing dish up for our family's Thanksgiving dinner. It's a delicious side dish or dressing alternative for stuffing your Thanksgiving turkey. Gobble Gobble.

That nutty yellow squash dressing was such a hit with all the relatives who asked for my best-ever recipe for a side dish that's more than a casserole and oh so deliciously tasty!

Think outside the box this Thanksgiving when you consider yellow squash and your dressing recipe! Oh, and consider this dressing recipe as a great side dish throughout the year. You don't need to wait for Thanksgiving to roll around to prepare some of it for yourself. Think nutty; think outside the proverbial box.

So, what better reason to create this lens? To share my recipe for deliciously tasting yellow squash dressing with everyone! Ah, think outside the box and get original and creative with your food recipes! Mine is slightly nutty, you know?

By the way, this is one of those finished recipes which tastes better than it might look! Look closely and you will see the yellow squash in that finished dressing recipe. A delicious think outside the box type of recipe!

Photo Credit: Delicious Yellow Squash Dressing prepared by JaguarJulie. 

Poll : Yellow Squash Lovers
People, be sure to register your important vote! How do you love yellow squash?

1. I love yellow squash just the way it is!
2. I love it mixed up with other vegetables!
3. I love trying it in other recipes, like dressing!
4. Gosh, I haven't acquired a taste for yellow squash; yet!

Scratch and Sniff my Yellow Squash Dressing
Take your finger and rub it over the top of this!

Why I Like This Dressing Recipe

It's ALL About the Yellow Squash! And, of course the nuts and the cheese.

I like this recipe because it incorporates several of my favorite ingredients which work so well together. It tastes slightly nutty with a hint of cheese.

Yellow squash has such a great flavor -- who would have thought you could add it to a dressing. And, then become part of a great comfort food recipe!

P.S. I WAS the Official Squidoo Comfort Foods Contributor! Did you know that? Well, you probably guessed it.

My Yellow Squash Dressing Recipe

Get a little creative with your yellow squashes and your dressing recipes! Think outside the box ... squash is great alone or when mixed into other side dishes. Looking around my refrigerator and pantry one day, I came upon this creative recipe. This has become a new addition to my comfort food recipes book!

Ingredients
2 pounds yellow squash
1 large onion — I prefer Vidalia onions
4 Tbsp. virgin olive oil
Dash of salt and pepper
8 oz. shredded sharp cheddar cheese
8 oz. pecans
1 sleeve saltine crackers
1/4 cup Italian style bread crumbs * I use Vigo Italian Style bread crumbs with imported Romano cheese for a zippier taste!
1 -1/4 cup milk - I prefer vanilla flavored soymilk

Instructions

1. Wash the yellow squash and dry. Cut into tiny 1/2″ cubes.
2. Dice the onion.
3. In frying pan, add the olive oil, yellow squash and onions with a dash of salt and pepper.
4. On a low-medium burner, cover and cook until tender.
5. Remove from burner and stir in crackers that have been crumbled.
6. Butter a 2 quart baking dish.
7. Add the mixture of squash, onions, and crackers to the bottom of the baking dish.
8. Add a layer of shredded cheese; then a layer of chopped pecans; then sprinkle with the bread crumbs.
9. Pour the milk evenly on top.
10. Slice the butter into patties and place on top of the mixture.
11. Bake at 350 degrees F uncovered for 30 minutes. Serves 6.

Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: 6

I LOVE Le Creuset Stoneware

I love it for making my Yellow Squash Dressing! I used a rectangular stoneware dish for baking my yellow squash dressing. It is similar to the Le Creuset Stoneware Rectangular Dish, 10.5 by 7-Inch.

Limited Lifetime Warranty. Safe for oven use up to 500 degrees F. Attractive dish can go from freezer to microwave or oven to table. Poterie glaze will not absorb odors or flavors; resists chipping or staining.

I ALSO Love Corningware!

You might have noticed this dish in my photos? I use the corningware all the time. Great for reheating and using in the microwave too!

I recommend the Corningware StoveTop 4-pc Pyroceram Blue Cornflower Casserole Set.

Would you believe? I have had mine for over 40 years.

It is nearly indestructible. Probably the wisest investment I ever made. 


The Yellow Squash Dressing Debate!
Have you eaten this before? Say you chefs! Google yellow squash dressing. I'm always experimenting with my recipes, particularly in a casserole dish. This blend of ingredients was so good that I knew I needed to do a lens on it! Have you tried a yellow squash dressing dish yet?

There was just enough left of my yellow squash dressing for me to take it into the office for our group to sample. They loved it!

"Folks! I have to tell you honestly that doing a bit of experimenting, I came up with a recipe for Yellow Squash Dressing that really works! It's a delicious deviation from the regular yellow squash recipes AND dressing recipes too!" --The Brand Ambassador JaguarJulie!

Grow Your Own Yellow Squash!!

It's very rewarding to grow your own yellow squash from seeds!

There were a variety of yellow squash seeds available, but I opted for the Ferry-Morse 3203 Organic Squash Seeds, Early Yellow Summer Crookneck.

I like the idea of using organic seeds for food products. The USDA organic yellow crookneck squash seeds are ready to harvest in 53 days.

Plant 1-inch deep, 3-foot row spacing, and 4-foot plant spacing. Couldn't be any simpler!

Do you love yellow squash?
Love dressing? Got a recipe to share? Maybe tried something like this? I love to hear from my readers! Especially those of you out there who CAN cook and who do actually experiment with their recipes and not copy and paste from the internet -- know what I'm saying???

History: Yellow Squash Dressing Recipe was originally created on Squidoo by JaguarJulie on January 11, 2009.