Twenty years. Nothing’s changed. I put the oohs and aahs about the salted nut squares in last column and omitted the recipe. You will have to buy two (10-ounce) bags of peanut butter chips to get enough. You can’t get by with one package. The squares will never set up. Don’t ask me how I know.

Cherry ice cream isn’t exactly economical to make, but it’s worth every penny, actually dollar. It got rave reviews from everybody at my table. I served it with triple chocolate cake aka Death by Chocolate, a drizzle of chocolate sauce and a dollop of whipped cream.

Today’s banana pudding ain’t even close to banana pudding but it’s different, easy, a wonderful make ahead dessert and right pretty to look at. Serve in thick slices, drizzle with warm chocolate sauce and wait for the rave reviews. I will probably add a half cup of powdered sugar to the milk mixture for my next one

Make the recipe for potato, tomato, squash casserole your own. Use whatever cheese you like, use or not the garlic, use your favorite herb blend, use all zucchini or all squash, use tomatoes from your garden, add any vegetables that will slice thinly. You get the idea. Be sure to season each layer lightly. Enjoy!

Salted Nut Squares

3 cups skinless, salted peanuts, divided

3 tablespoons butter

12 ounces Reese’s peanut butter chips

1 (14-ounce) can Eagle Brand Milk

2 (fat) cups miniature marshmallows

Spray a 9x13 inch non stick pan (if you have one) very, very lightly with Pam. Place half the peanuts in the prepared pan. In a large, heavy saucepan melt chips and butter over low heat. Stir constantly. Add milk and marshmallows. Stir until fully melted and smooth. Pour mixture evenly over the peanut layer. Sprinkle remaining peanuts over all. Press lightly. Refrigerate until firm.

When cool, cut into squares. Cover and continue to refrigerate.

Cherry Ice Cream

1 can Eagle Brand Milk

3 cups whipping cream

1 large jar maraschino cherries

1 teaspoon vanilla extract

Combine milk, cream, vanilla and juice from the cherries. Add to ice cream maker and follow manufacturers directions for ice cream. When the ice cream is at soft serve stage add chopped cherries. Continue until ice cream is firm. Scoop into a container, cover and place in the freezer until very firm.

Icebox banana pudding

2/3 cup malted milk powder

Pinch of salt

2 cups heavy cream

4 bananas

Vanilla wafers

Line a loaf pan with plastic wrap. Allow excess on all sides. On low speed of an electric mixer, beat together malted milk powder, salt and milk, adding the powder a little at a time and beating til smooth each time. Increase mixer speed to medium and beat until thick.

Layer wafers, cream, then bananas until all ingredients are used. Wrap well and refrigerate at least twelve hours or long as thirty six. Serve in thick slices. Drizzle with chocolate or caramel sauce if desired. Garnish with chopped nuts or toffee bits if desired.

Potato, Tomato,

Squash Casserole

2 tablespoons butter

2 cups chopped onions

1 clove garlic, grated

1 large potato, thinly sliced

1 large zucchini, thinly sliced

1 large yellow squash, thinly sliced

4 Roma tomatoes, sliced

1 1/2 teaspoons salt

3/4 teaspoon pepper

2 teaspoons dried Italian herb seasoning blend, optional

2 tablespoons melted butter

1/2 to 3/4 cup shredded cheese of your choice

In a medium sized skillet, over medium heat, cook onions in butter until tender. Add garlic and cook about 30 seconds. Preheat oven to 375 degrees. Spray a 10-inch, deep dish pie pan with Pam. Layer onion mixture in the bottom of the prepared baking dish. Layer remaining vegetables, beginning with potatoes. Lightly season each layer. Use tomatoes as the top layer. Drizzle melted butter over all. Cover and bake 30 minutes. Uncover, sprinkle with cheese and bake 35-40 minutes longer, until vegetables are tender and cheese is melted and golden.

Miss Olivia Sipe is the owner of Miss Olivia’s Table in Maryville.

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