Squash Casserole


1 butternut Squash

5-6 small yellow squash

¼ of a sweet/yellow onion

½ tsp of salt

1 tsp of black pepper

3 Tbsp of butter



Cut the butternut squash in half and remove seeds and strings.  Slice the yellow squash into thin slices.  Slice the onion.  Place the butternut squash meat side down in a 9×13 baking pan surround it with the onion and yellow squash and add about 2 inches of water bake at 350 for an hour or until the meat is tender.  Next, drain the water from the onions and yellow squash and mash together with the butternut squash.  Add salt, pepper, butter, and ½ cup of cheese mix together and place in a 8×8 pan and top generously with cheese.  Bake at 350 for 30 minutes.

(C) 2012, Todd Vick


Tangy and Sweet Tomato Soup


1 Red Bell Pepper

1 Yellow Bell Pepper

10 oz  containers of cherry tomatoes

1 pint of golden grape tomatoes

Drizzle of olive oil

Sprinkle of




Sprinkle ¼ tsp of


Garlic powder


1 cup of water or vegetable stock

3 Tbsp of Tomato Paste

Cilantro for garnish


Preheat oven to 350 degrees.  On a baking sheet place cherry and grape tomatoes cut in half along with rough chopped bell pepper.  Next, drizzle with olive oil and then sprinkle spices.  Bake for 30 minutes at 350 until caramelized.  Next, using a spatula to get all juices scrape tomatoes and bell peppers into a pot on stove set to medium – low heat, add tomato paste and water or stock and puree with an immersion blender. If you do not have an immersion blender you may put tomato mixture in a blender and then transfer to a pot.  Then taste to see if any additional spices are needed and make sure it is heated through.  Finally, ladle into a bowl and sprinkle cilantro for garnish.  Cheese may be added at serving if desired.

About 4 servings (1- 1 ½ cup servings)

Copyright 2012, Todd Vick

Beer Bread

3 cups self-rising flour
1/3 cup sugar
1 teaspoon kosher salt
12 ounces beer {I used Bud Light}
2 tablespoons melted butter

1. Preheat the oven to 375 degrees F.
2. Butter an 8×4 inch loaf pan and set aside. In a large bowl, combine the flour, sugar, salt and beer; mix well. The mixture will be sticky. Pour into the loaf pan and bake for about 55 minutes.
3. At the last three minutes of baking, remove from oven, brush the top of the loaf with the melted butter and return to oven for the final three minutes of baking.


Awesome Salsa


5-6 Roma Tomato’s

½ of a purple onion

½ tsp of minced garlic

1 tsp of salt

2 ½ tsp of sugar

1 ½ tsp of cider vinegar

1 ½ tbsp. of cilantro fresh

1 ½ tsp of hot sauce

½ tsp of pepper

The juice of ½ a lime

1 can of chopped green chilies


Process tomato’s, cilantro, and onion in food processor then mix with remaining ingredients.  Refrigerate for 30 min to an hour before serving.

copyright 2008, Todd Vick