Broccoli Casserole

2 (10 ounce) packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup sharp cheddar cheese, grated
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 eggs, light beaten
2 cups crackers, crushed
2 tablespoons butter, melted

Preheat oven to 350°F
Spray a 13 x 9 inch baking dish with cooking spray.
In a large bowl, combine broccoli, mayonnaise, cheese, soup and eggs.  Mix well.
Place the mixture in pan.
Top with crushed crackers and pour the melted butter evenly over crackers.
Bake for 35 minutes or until set and browned.

 

Roasted Brussel Sprouts with Garlic Aioli

20 brussels sprouts cut into wedges
Cooking oil
salt & pepper
6 Tbsp mayonnaise
1/4 tsp minced garlic
1 tsp lemon juice

Preheat oven to 400 degrees. Place brussels sprouts on a baking sheet and drizzle with oil. Crack some fresh salt & pepper to taste and mix around the brussels sprouts on the pan to ensure they all get nicely coated in the oil. Bake for 15 minutes or until golden brown on at least one side. While the brussels sprouts are
roasting, mix together mayonnaise, garlic and lemon juice. Serve alongside the finished brussels sprouts.

 

Chocolate Zucchini Cake

1/2 c. margarine                          
1/2c. Sour milk
1 3/4 c. sugar          
2 1/2 c. flour
2 eggs                                     
1 t. salt
1 T vanilla
1 t. baking soda
2 c. shredded zucchini
1/4 c. cocoa powder
1/2 c. oil

Grease and flour 13x9 pan.  Preheat oven to 325.  Mix all ingredients and spread into prepared pan.  Cover with 3/4 c. chocolate chips and 3/4 c. chopped walnuts.  Bake for 1 hour.

Good to eat as a snack cake or omit the nuts and top with your favorite frosting.

 

Old Time Lemonade

3 lemons
1/2 c. sugar
1 qt. water

Wash lemons. Squeeze juice from lemons into a large pitcher. Add sugar; fill pitcher with 1 qt. water. Chop rinds into 8-10 pieces and let soak in lemonade. Stir well until juice gets syrupy. Strain rinds out of juice and refrigerate.

Optional: Add fresh or frozen fruit of your choice for a fun summer drink! 

Pico De Gallo

4-6 tomatoes, diced small
1 red onion, diced
4 cloves garlic, minced
1/2 cup fresh cilantro (about 1 bunch) finely chopped
Juice of one lime (about 2-3 Tablespoons)
Salt and ground black pepper to taste
Optional: 1 medium jalapeno pepper, seeded and finely chopped

In a large bowl, add the tomatoes, onion, garlic, cilantro, and lime juice, and pepper (optional) and stir to combine.
Cover the dish and refrigerate for 2 hours to chill.

 

Quick Harvard Beets

3 cups sliced raw beets or 2 cans
(16 ounces each) sliced beets
1/2 cup sugar
1 tablespoon all-purpose flour
1/2 cup white vinegar
1/2 teaspoon salt
2 tablespoons butter

Directions
In a saucepan, place raw beets and enough water to cover. Cook until tender, 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.)
In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.

 

Ultra Crispy Roasted Potatoes

Microwave quartered
 potatoes for 10 minutes.

Drain water. Drizzle a fair amount of olive oil over the potatoes, gently toss the
potatoes, and sprinkle with oregano.

Put in a hot oven 450 degrees for about
20-25 minutes until crispy.
Our family omits the oregano.  Tastes great with a little fresh garlic too.

 

Marinated Cucumbers, Tomatoes, and Onions

3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1⁄2 cup vinegar
1⁄4 cup sugar
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1⁄4 cup oil


Combine all ingredients in a large bowl.
Toss well to mix.
Refrigerate at least 2 hours before serving.
Serves 6-8

 

Zucchini Lasagna

1 lb. 93% lean ground beef
1-1/2 teaspoon kosher salt
1 tsp. olive oil
1/2 large onion chopped
3 garlic cloves minced
1 (28 oz. can ) crushed tomatoes
2tbsp. chopped fresh basil
black pepper to taste
3 medium zucchini sliced 1/8" thick
1 1/2  part-skim ricotta
1/4 cup Parmigiano Reggiano
1 large egg
16 oz. (4 cups) shredded part-skim mozzarella cheese

In a medium sauce pan, brown meat and season with salt. Drain in colander  to remove any fat. Add olive oil to the pan and saute' garlic  and onions about  2 minutes. Return the meat to the pan, add tomatoes, basil, alt nd pepper. Simmer on low for at least 30-40 minutes, covered. Do not add extra water, the sauce should be thick.

Easy Peach Tea

  Peach Syrup;
1 cup sugar
1 cup water
2-3 slices fresh peaches
     Tea:
3 tea bags
6 cups water

Bring syrup ingredients to a boil. Then reduce heat to medium. Crush peach slices as you stir to dissolve sugar.
Turn off heat cover and let sit for 30 minutes. Boil water and brew tea let steep 5 minutes. Remove tea bags and refrigerate. Strain syrup through a fine strainer to remove fruit pieces. Add syrup to tea and serve over ice.

The Pioneer Woman's Caprese Salad

2 c. balsamic vinegar
3   tomatoes sliced thick
12 oz. mozzarella cheese sliced thick
fresh basil
olive oil for drizzling
kosher salt and freshly ground pepper

In a small sauce pan bring the balsamic vinegar to a boil over medium low heat. Boil for10-20 minutes or until balsamic has reduced to a thicker glaze. Be sure to keep an eye on this and stir occasionally. Remove from heat and transfer to a bowl to cool Arrange tomato and mozzarella slices on a platter. Place 2 basil leaves between the slices. Drizzle the olive oil over the top of the salad , getting a little bit on each slice. Then drizzle the balsamic glaze over the salad, same as the olive oil. Store left over balsamic in the fridge. Sprinkle salt and pepper over the salad. This salad is perfect on its own or you can serve it with toasted bread or as a side dish. Enjoy!
 

Zucchini Crabcakes

21/2 cups of grated zucchini
1 egg beaten
2 tablespoons melted butter
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning TM
1/4 cup all purpose flour
1/2 cup vegetable oil for frying


In a large, combine zucchini, egg, and butter. Stir in bread crumbs, minced onion, and Old Bay. Mix well. Shape mixture into patties. Dredge in flour. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.
 

Cheesy Bacon Stuffed Mini Peppers

6 mini peppers halved seeded and membranes removed
4 oz. cream cheese
2 T. green onion
4 slices bacon cooked and crumbled
1/2 tsp. garlic powder
1/2 cup shredded cheddar cheese + extra for topping
1 tsp. Worcestershire sauce

Preheat oven too 400. Spray cookie sheet with nonstick spray. In a small bowl beat together cream cheese, green onion, bacon, garlic powder, cheese and Worcestershire sauce with an electric mixer until smooth.
Fill each pepper half with a heaping tablespoon of the mixture. Place on cookie sheet and sprinkle with extra cheese. Bake 10-12 min., until cheese is melted & bubbly & pepper have softened. Allow to cool slightly before eating.

Easy Peach Cobbler

2 c. sliced peaches
1/2 cup melted butter
1 c. flour
1c. sugar
1 c. milk
1 tsp. baking powder

Preheat oven 350. Pour melted butter into an 8x8 square pan. Combine flour, sugar, baking powder & milk and pour over melted butter. Place peaches on top of the batter and bake for 30 min. or until golden brown.

Pepper Appetizer

1- 8 oz. jar either sweet or hot pepper jam
1- 8 oz. package cream cheese, softened

Open cream cheese and place  on a plate. Scoop the pepper jam over the cream cheese. Serve with crackers like our Rip Rap crackers.