7/4/13

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.

7/2/13

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.