Fridge dill pickles

Remember what the refridgerator looked like growing up? Of course there was always a rotation of leftovers coming in and out and fruit and veggies, but there were some things that I just always remember seeing.  A mug of bacon grease in the fridge door, cool whip (at least 3 different tubs of it at eaten down to various levels), and an uncovered dish of something dad was pickling (usually cucumbers). When I saw this recipe on Smitten Kitchen a few days ago, it made me think of them and I had to make them. Here in Belgrade, we get all of our produce in season- unless you go to the big supermarket where you can get a melon yearround but you wouldn't want to bother eating it. So, it's a little sad in the winter looking at all the cabbage and onions but right now all of the berries and peaches and nectarines, roadside makeshift melon stands, and these cute little pickling pickles warm my black little heart. I bet you have them at your grocery store too right or a farmer's market surely. We made the BBQ chicken sandwhiches from pioneer woman and served up these dill pickles with them. Go ahead, make a jar and keep it in your fridge for old times sake.
http://smittenkitchen.com/blog/2014/07/easiest-fridge-dill-pickles/

Squash Souffle

Mandy's squash casserole is the best. Since she hasn't posted it yet, I will. It's too good not to share!

2lbs squash, sliced
1 medium onion, chopped
1 tsp. salt
3 tblspn. sugar
3 tblspn. butter
3 tblspn. flour
2 eggs
1 cup milk
1/4 lb sharp cheddar cheese

Combine veggies with salt and sugar in water.  Don't completely cover them in water.  Boil 20 minutes until translucent.  Meanwhile, blend milk, flour, eggs, and cheese in blender.  Then drain squash and onions in colander and squeeze out excess water.  Mince squash and onion in chopper and add butter.  Mix minced veggies with other mixture.  Bake at 350 degrees for 45-60 minutes.  Top with more cheese.

(Note: may omit butter, flour, milk and substitute 1 cup sour cream and 4 eggs.)

Killer Potatoes by Rebecca Swanson

Not just "funeral potatoes." These potatoes are so good they are called KILLER potatoes.
Ingredients:
16 oz bag frozen hash browns
1 4 oz can sliced mushrooms
1 can cream of mushroom/celery soup
3/4 C sour cream
1 C sharp grated cheddar cheese
1/4 C green onion
1/2 t seasoned salt
paprika optional

Directions:
Place 8 oz. thawed hashbrowns in bottom of 9x9 pan. Blend remaining ingredients (not paprika). Pour 1/2 mixture over first layer. Repeat. Sprinkle with paprika. Bake 350 for 45 minutes.

Four Cheese Macaroni

Here is the link to my favorite macaroni recipe. I like to leave out the processed cheese- it's too creamy for me, but you might love it. It's got great reviews for a reason!
Four Cheese Macaroni