Summer Pasta Salad

Recipe and picture courtesy of: Danielle Mulholland

Ingredients:

1 package bowtie pasta cooked and drained.

1 red bell pepper and one yellow, cut into bite size pieces.

3/4's of an English cucumber, I cut it lengthwise into fourths and then cut horizontally into desired thickness.

2 or three tomatoes (any kind you prefer) seeded and chopped.

Half a jar of pitted, sliced kalamata olives.

A handful or two of fresh spinach leaves.

8 oz of fresh mozzarella.  

(If you get the loaf/log version just cut into cubes.)

Directions:

Season generously with your favorite vinaigrette dressing. 

I used a rustic Italian my family loves. 

Refrigerate at least 2 hours, overnight is best.

Zucchini Casserole

Recipe and Pictures courtesy of: Carrie Smith

Ingredients:

1 and 1/4 cups of finely crushed Ritz crackers (don't substitute; they're perfect for this)

... ~1/4 cup butter or margarine, melted

~2 and 1/2 cups of grated zucchini

~3/4 cheddar cheese

~1 egg, lightly beaten

~1 small white onion, finely chopped

~1 small clove of garlic, finely minced (i have that garlic in a tube, and i just put in 

the equivalent of that)

Directions:

Preheat oven to 325F. Grease an 8" x 8" pan and set aside.

In large bowl, combine cracker crumbs and melted butter. Once blended, set aside 1/4 cup of the mixture for the topping. Next, stir the remaining ingredients into the large amount of cracker mixture (zucchini, cheese, egg, onion & garlic). Once combined, put into the greased pan and then sprinkle with the reserved 1/4 cup of cracker mixture and bake for 1 hour. 

**Note: I used a glass pan & my oven runs hot, so i adjusted the temp and kept an eye on mine when it was baking...keep that stuff in mind when you're making yours. :)See More



Scotcharoos

Recipe and picture courtesy of:  Crystal Linn 

Directions

1. Generously butter a 9x13 inch baking pan. Set aside.

2. In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until 

    peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.

3. Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.

4. In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth.   

    Spread over top of bars and let bars cool. Cut into squares.