Sunday Suppers Edition Two

Brrr! It’s cold around here. The thermometer said 8 degrees when Mr. P and I left for church this morning, but at least the sun was out. That just makes it seem less cold, doesn’t it? I’m not sure what the weather will bring this week; the forecasters are talking about a pretty good snowstorm headed this way, but we never really know what it’s going to do until it gets here.

We had a pretty relaxing weekend, which is my favorite kind of weekend in the winter! We went to our small group bible study last night. It was our first time to get back together after the holidays, and it was great to see everyone again.

Our Sunday Supper this week is roasted chicken, squash casserole, and green beans. I’m posting two recipes-the squash casserole that I made today and the orange cake that I made last night for small group. It’s going to be another busy week, so I’m just making one big dinner tonight. Neither of us will be home for dinner tomorrow night, and we have a home ball game on Thursday night (which means we won’t be home until around 10:00). So that just leaves Tuesday and Wednesday nights for dinner. We’ll do Sunday leftovers one night, and salad with baked potatoes the other night.

First recipe is the squash casserole recipe, which I received is from my sweet sister in law's family. It is so popular with us that it is now a staple at Thanksgiving and Christmas at my parents' house. 

Squash Casserole

3 cups seasoned or plain stuffing mix ( I use Pepperidge Farm Herb Seasoned)

¾ cup butter, melted

2 cups cooked squash (either quartered or mashed)

1 small onion, finely chopped

1 small jar diced pimientos

1 can cream of chicken soup

1 cup sour cream

Mix stuffing mix and butter together; set aside. Mix squash, onion, pimientos, soup, and sour cream together. Add ½ of the stuffing mixture to squash mixture. Pour into a casserole dish and top with remaining stuffing mixture. Dot with a few pats of butter. Bake at 350 degrees for 45 minutes.

The orange cake recipe came from one of my teachers. We are having a cookbook fundraiser, and this is one of the recipes that she submitted. I made it for the first time yesterday and it turned out great. Note-you will need a Bundt pan to make this recipe.

Orange Cake

Cake:

1 box yellow cake mix

1 small box vanilla instant pudding

1 c. pure orange juice, no pulp (I used Simply Orange)

4 eggs

Icing:

½ cup sugar

1 stick butter

½ cup orange juice

Mix all cake ingredients in a large bowl. Spray or grease Bundt pan (even if it’s nonstick). Pour cake mixture into Bundt pan. Bake at 325 degrees for 40-50 minutes until golden brown, and a toothpick inserted comes out clean. Do not remove cake from pan.

Icing: Mix all icing ingredients in a sauce pan. Bring to a boil, stirring constantly, until mixture becomes a little thick. Use the handle of a plastic spoon to poke holes in the top of the cake. Pour the icing mixture over the cake while it is still in the pan. Let the cake and icing set for thirty minutes before taking the cake out of the pan. Run a knife or spatula down the sides and center of the cake before removing from pan. Once the cake is inverted and removed from the pan, you may dust it lightly with powdered sugar if desired.

Have a great week!

TPP