Squash Casserole

• 2 c. cooked cornbread, crumbled
• 2 c. squash
• 1 stick unsalted butter
• ½ - 1 med onion, diced
• 1 jalapeño, seeded and diced
• 1 can cream of chicken soup (or cream of mushroom)

Grate squash on a cheese grater.  Saute squash, onion, and jalapeño in the butter.  Mix all ingredients together and bake in a casserole dish at 350 for 25-30 minutes or until cooked through.

Recipe courtesy of James Robert King.

*Blackberry Chardonnay Cobbler

• 6 oz fresh blackberries
• ¾ c. sugar
• ¾ c. Yellow Tail Chardonnay

Combine blackberries, sugar and chardonnay.  Let set in the fridge for 4 hours.

• 1 c. self-rising flour
• ½ c. milk (2%)
• 6 Tbsp unsalted butter, melted
• ¾ c. sugar

Combine melted butter and sugar in a bowl with the blackberries and all of the chardonnay juice.  Add the milk and flour.  Stir well.  Pour into a nonstick baking dish and cook for 35-40 minutes at 350° F.