STRAWBERRY SPINACH SALAD (AllRecipes.com)

My mom makes this salad, but instead of using sesame seeds, she uses chinese crunchy noodles . . . it is a light, refreshing, yet filling salad. I can never eat just one serving!!!

INGREDIENTS:

2 tablespoons sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar

1/2 cup olive oil

1/4 cup distilled white vinegar

1/4 teaspoon paprika

1/4 teaspoon Worcestershire sauce

1 tablespoon minced onion

10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces

1 quart strawberries - cleaned, hulled and sliced

1/4 cup almonds, blanched and slivered

DIRECTIONS:

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

CHEESIEST POTATO SOUP RECIPE (AllRecipes.com)

I LOVE soup . . . and I know a lot of folks don't like soup during warm weather, but I love it ANYTIME!!! And this one sounds SOOO good.

INGREDIENTS:

2 tablespoons butter

1 cup diced onion

2 1/2 cups peeled and diced potatoes

3 cups chicken broth

1 cup heavy cream

1 3/4 cups shredded sharp Cheddar cheese

1/4 teaspoon dried dill weed

1/4 teaspoon ground black pepper

1/4 teaspoon salt

1/8 teaspoon ground cayenne pepper

DIRECTIONS:

1. In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
2. Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.

SLOW COOKER PIZZA (AllRecipes.com)

INGREDIENTS:

1 1/2 pounds ground beef

1 (8 ounce) package rigatoni pasta

1 (16 ounce) package shredded mozzarella cheese

1 (10.75 ounce) can condensed cream of tomato soup

2 (14 ounce) jars pizza sauce

1 (8 ounce) package sliced pepperoni sausage

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Brown the ground beef in a skillet over medium-high heat. Drain off grease.
2. In slow cooker, alternate layers of ground beef, noodles, cheese, soup, sauce and pepperoni.
3. Cook on Low setting for 4 hours.

AWESOME SLOW COOKER POT ROAST (AllRecipes.com)

Throw it in when you wake up and it should be ready when you get home from work and school!

INGREDIENTS:

2 (10.75 ounce) cans condensed cream of mushroom soup

1 (1 ounce) package dry onion soup mix

1 1/4 cups water

5 1/2 pounds pot roast

DIRECTIONS:

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

SLOW COOKER BEEF STROGANOFF (Taste of Home)

Ingredients

• 2 pounds beef top sirloin steak, cut into thin strips
• 3 tablespoons olive oil
• 1 cup water
• 1 envelope (1-1/2 ounces) beef stroganoff seasoning for the slow cooker
• 1 pound sliced baby portobello mushrooms
• 1 small onion, chopped
• 3 tablespoons butter
• 1/4 cup port wine or beef broth
• 2 teaspoons ground mustard
• 1 teaspoon sugar
• 1-1/2 cups (12 ounces) sour cream
• Hot cooked egg noodles
• Minced fresh parsley, optional

DIRECTIONS:

• In a large skillet, brown meat in oil. Add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and drippings to a 3-qt. slow cooker.
• In the same skillet, saute mushrooms and onion in butter until tender. Combine the wine, mustard and sugar; stir into the mushroom mixture. Add to slow cooker; stir to combine.
• Cover and cook on low for 6-8 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired. Yield: 7 servings.

APPLE SLICES (COOKIES) (Pillsbury.com)

These are the perfect "apples" for the teacher!!! Start the year out on the right note!! We always give my son's teacher some yummies for the first day . . . hopefully it wiill keep her from killing him. LOL!

INGREDIENTS:

2 tablespoons red decorator sugar

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

2 tablespoons miniature semisweet chocolate chips

Black string licorice, cut into 1-inch pieces

 

DIRECTIONS:

1. Heat oven to 350°F. Cut 17x12-inch piece of plastic wrap; place on work surface. Sprinkle red sugar evenly over plastic wrap. Roll cookie dough in sugar to coat. Wrap in plastic wrap; freeze 30 minutes.

2. Remove half of dough from wrapper; freeze remaining dough until needed. Cut dough into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Place 3 chocolate chips in center of each slice to resemble seeds. To form slice shape, make 2 indentations on 2 opposite sides with fingers. Repeat with remaining half of dough.

3. Bake 8 to 9 minutes or until unsugared edges are light golden brown. Insert 1 licorice piece on top of each cookie to resemble stem. Cool 2 minutes; remove from cookie sheets to cooling racks.

CHEESECAKE STUFFED STRAWBERRIES (via Stacey Barbeau)

Why yes . . . they ARE as good as they look!!! :)

INGREDIENTS:
-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs

DIRECTIONS:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.

RICE CAKE SMORES

A new take on an old treat . . . great for an after school snack!

INGREDIENTS (per smore):
1 Rice Cake
1 Tbl peanut butter
4 square of a Hershey Bar
6 to 8 mini marshmallows (for fun - use the colored ones!)

DIRECTIONS:
Spread peanut butter over rice cake. Place Hershey Bar on top of peanut butter. Place marshmallows on top of chocolate. Microwave for 15 to 18 seconds, or until marshmallows swell/melt.

ALMOND BISCOTTI/ALMOND-CASHEW BISCOTTI

INGREDIENTS:
1/2 C butter, softened
1-1/4 C sugar, divided
3 eggs
1 tsp almond extract
2 C flour
2 tsp baking powder
Dash salt
1/2 C chopped almonds (cashews for the cashew biscotti)
2 tsp milk

DIRECTIONS:

1. In a large mixing bowl, cream butter and 1 C sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Stir in almonds/cashews.
2. Line a baking sheet with parchment paper and grease the paper. Divide dough in half; spread each portion into a 12-in x 3-in rectangle on prepared pan. Brush with milk and sprinkle with remaining sugar. Bake at 375 degrees for 15 to 20 minutes or until golden brown and firm to the touch.
3. Remove from oven and reduce heat to 300 degrees. Lift rectangles with paper onto a wire rack; cool for 15 minutes. Place on a cutting board; cut with a serrated knife at a 45 degree angle into 1/2 inch thick slices. Place slices cut side down on ungreased baking sheets. Bake for 10 minutes on EACH SIDE. Turn oven off; leave cookies in oven with door ajar to cool.

I drizzled mine with chocolate and white chocolate (1 C chocolate chips with 1 Tbl Crisco - melted in microwave and stirred until smooth).

HARRY POTTER'S BUTTER BEER RECIPES

We just saw the last Harry Potter movie the other day, so in honor of our love affair with all things Potter - here is a recipe for BUTTER BEER!!! Definitely trying this one soon! My kids are EXCITED!!! LOL!

INGREDIENTS:
1 C light or dark brown sugar
2 Tbl water
6 Tbl butter
1/2 tsp salt
1/2 tsp cider vinegar
3/4 C heavy cream, divided
1/2 tsp rum extract
Four 12 oz bottles of cream soda

DIRECTIONS:
1. In a small saucepan over medium heat, combine the brown sugar and water. Bring the mixture to a gentle boil and cook, stirring often, until it reaches 240 degrees on a candy thermometer.
2. Stir in the butter, salt, vinegar, and 1/4 C heavy cream. Set aside to cool to room temperature.
3. Once the mixture is cooled, stir in the rum extract.
4. In a medium bowl, combine 2 Tbl of the brown sugar mixture and the remaining 1/2 C of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minuts.
5. To serve, divide the brown sugar mixture between 4 tall glasses (aobut 1/4 C for each glass). Add 1/4 C of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Via Star Geisz:  Here are a couple of other recipes for Butter Beer:

This one is meant to be served COLD:
1 (13 oz) package of butterscotch candy disks
2 C water
1 liter chilled cream soda
Ice

Unwrap the candy and place it in a saucepan with water.  Bring to a boil, stirring occasionally.  Let the mixture simmer until the candy is dissolved; cool.
Pour about 3/4" of the syrup into a glass, add ice to the top and pour in cream soda.  Stir well.

This one is meant to be served HOT:
1 (13 oz) package butterscotch candy disks
2 C water
2 liters heated milk
Freshly grated nutmeg

Unwrap the candy and place in a saucepan with the water.  Bring to a boil; stirring occasionally.  Let the mixture simmer until the candy is dissolved; cool.  Pour about 3/4" of the syrup into a mug; add heated milk and stir.  Sprinkle with fresh nutmeg.

This one is an easier version (although from what I've read, the first recipe I posted tastes more like the version they serve at the Harry Potter Theme Park).  This recipe was courtesy of "The Three Broomsticks".
INGREDIENTS:
1 C (8 oz) club soda or cream soda
1/2 C (4 oz) butterscotch syrup (ice cream topping)
1/2 Tbl butter

DIRECTIONS:
Measure the butterscotch and butter into a 2 C (16 oz) glass.  Microwave on high for 1 to 1-1/2 minutes, or until syrup is bubbly and butter is completely incorporated.
Stir and cool for 30 seconds, then slowly mix in club soda.  Mixture will fizz quite a bit.
Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!

As a side note, my cousin, Lauren, fixed this last recipe for my kids the other day and it was DELICIOUS!!!!  Definitely something new to fix (besides the old hot chocolate standby) for winter nights in front of the fireplace!!

MORNING CRISPIES (Taste of Home)

In the words of two year old Claire, "Nummy! Nummy!"  This is a bit more of an involved recipe, but it's well worth the effort.  My 16 year old daughter had these for breakfast every day for 3 days and was upset when they were gone!

INGREDIENTS:

• 1 package (1/4 ounce) active dry yeast
• 1/2 cup warm water (110° to 115°)
• 1 cup warm milk (110° to 115°)
• 2 cups sugar, divided
• 1/2 cup canola oil
• 1-1/4 teaspoons salt
• 2 eggs
• 1-1/2 teaspoons lemon extract
• 5-1/2 to 6 cups all-purpose flour
• 6 tablespoons butter, softened, divided
• 1 tablespoon ground cinnamon

DIRECTIONS:

• In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add the milk, 1/2 cup sugar, oil, salt, eggs, extract and 2 cups flour; beat well. Stir in enough remaining flour to make a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch the dough down. Turn onto a floured surface, roll out into a 1/4-in. thick rectangle. Spread with 2 tablespoons butter and sprinkle with 1/3 cup of the remaining sugar. Fold dough in half lengthwise; roll out to 1/4-in. thickness. Spread with 2 tablespoons butter and sprinkle with 1/3 cup sugar.
• Fold in half widthwise; roll to 1/4-in. thickness. Spread with remaining butter and sprinkle with 1/3 cup sugar. Fold in half lengthwise; roll out to an 18-in. x 10-in. rectangle. Combine the cinnamon and remaining sugar; sprinkle half over the dough to within 1/4 in. of all edges.
• Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 1/2-in. slices and place on greased baking sheets (four to six slices per sheet). Cover with waxed paper and flatten with palm of hand. Sprinkle with remaining cinnamon-sugar. Let stand for 30 minutes.
• Bake at 400° for 12-15 minutes. Immediately remove from pans to wire racks to cool. Yield: about 1-1/2 dozen.

CRUNCHY FRENCH TOAST STICKS (AllRecipes)

Huh!  Never thought of mixing my cereal and my french toast together, but it's pretty good!  The kids liked the added crunch!

INGREDIENTS:

3 eggs

1/4 cup milk

2 cups corn flakes, crushed

4 slices bread, cut into thirds

1 tablespoon butter

DIRECTIONS:

1. Whisk the eggs and milk together in a bowl. Spread the crushed corn flakes onto a plate.
2. Dip each piece of bread into the egg mixture and then press gently into the cereal, turning to coat completely. Place the breadsticks onto a plate while breading the rest; do not stack.
3. Melt the butter in a skillet over medium heat; cook the coated breadsticks in the melted butter until golden, about 4 minutes each side.

HOAGIE BAKE RECIPE (AllRecipes)

Oh my!  I can just taste this one!!  All that cheesey goodness. 

INGREDIENTS:

2 (8 ounce) packages refrigerated crescent rolls

1/4 pound salami, sliced

1/4 pound cooked ham, sliced

1/4 pound pepperoni sausage, sliced

8 slices provolone cheese

8 slices Swiss cheese

3 eggs, beaten

2 tablespoons grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
2. Cover bottom of baking dish with 1 package crescent roll dough. Layer with salami, ham, and pepperoni. Cover meat with a layer of Provolone cheese and Swiss cheese. Spread 1/2 of the beaten eggs over the cheese. Top with second package of crescent rolls. Brush with remaining beaten eggs, and sprinkle with Parmesan cheese.
3. Bake, uncovered, in the preheated oven for 25 minutes. Cover with foil, and bake for another 10 minutes.

FRESH PANKO RECIPE (AllRecipes)

WHOA!  I never thought of this before!  I've made my own croutons before, but now I can take it a step further and make my own Panko!! 

INGREDIENT:
1 loaf white bread, torn

DIRECTIONS:

1. Preheat an oven to 300 degrees F (150 degrees C).
2. Push torn pieces of bread through the shredding disk of a food processor to make coarse crumbs. Spread the crumbs on a baking sheet.
3. Bake in preheated oven until crumbs are dry but not toasted, 6 to 8 minutes. Shake the sheet twice during baking in order to evenly dry crumbs. Remove from the oven and cool completely.

SPINACH BREAD (AllRecipes.com)

I know it is supposed to be an "appetizer", but this would be a great meal for me!!! :)

INGREDIENTS:

1 tablespoon olive oil

1 clove garlic, minced

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 to taste salt and pepper to taste

1/4 cup grated Parmesan cheese

garlic powder to taste

1 (10 ounce) can refrigerated pizza crust dough

1 cup shredded mozzarella cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with non-stick cooking spray.
2. Heat olive oil in a skillet or frying pan over medium heat. Add garlic and saute until soft, about two minutes. Add spinach and cook until liquid has evaporated. Stir in salt, pepper, Parmesan and garlic powder. Remove from heat and let cool.
3. On a lightly floured surface, roll out pizza crust into a 10x14 inch rectangle. Spread spinach mixture and mozzarella cheese on top of dough. Starting from on end, roll up the crust to make one large loaf. Pinch seam to seal. Place loaf onto prepared baking sheet.
4. Bake in preheated oven for 20 to 25 minutes, until golden brown.

JAN'S PRETZEL DOGS (AllRecipes.com)

Love homemade pretzels (they are well worth the time and effort) - and I love a good old pig in a blanket on occasion, so combining the two sounds great!

INGREDIENTS:

1 (12 fluid ounce) can or bottle room temperature beer

1 tablespoon white sugar

2 teaspoons kosher salt

1 (.25 ounce) package active dry yeast

4 1/2 cups bread flour

1/4 cup unsalted butter, melted

1 large egg yolk

1 tablespoon water

10 cups water

2/3 cup baking soda

1/4 cup kosher salt, divided - or to taste

18 hot dogs

DIRECTIONS:

1. Heat the beer in a saucepan over low heat until it reaches 110 degrees F (45 degrees C). Combine the warm beer, sugar, and 2 teaspoons kosher salt in a bowl. Sprinkle the yeast on top, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
2. Place the bread flour and butter in a bread machine. Add the yeast mixture, then select the dough cycle.
3. Preheat an oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper, or grease with vegetable oil. Beat the egg yolk in a small bowl with 1 tablespoon water; set aside.
4. Bring 10 cups of water to a boil in a large pot over medium-high heat, and stir in baking soda until dissolved. Meanwhile, turn the dough out onto a lightly oiled surface, and roll into a 10x20-inch rectangle. Cut the dough into 18 1-inch wide strips, then wrap each strip tightly around a hot dog, pinching the edges to seal, and leaving the ends open. About half an inch of hot dog should peek out of each end of the dough wrapper.
5. Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds. Arrange the boiled hot dogs on the prepared baking sheets. Brush each pretzel dog with the egg yolk mixture, and sprinkle with the remaining 1/4 cup salt.
6. Bake in the preheated oven until golden brown, about 15 minutes.

 

ZUCCHINI BOATS ON THE GRILL (AllRecipes.com)

I LOVE zucchini - and for those of you who are lucky enough to grow your own, this recipe looks DELICIOUS!!!

INGREDIENTS:

2 medium zucchini

1 slice white bread, torn into small pieces

1/4 cup bacon bits

1 tablespoon minced black olives

1 jalapeno pepper, minced

3 tablespoons diced green chile peppers

1/4 cup minced onion

1/4 cup chopped tomato

6 tablespoons shredded sharp Cheddar cheese

1 pinch dried basil

seasoned salt to taste

ground black pepper to taste

DIRECTIONS:

1. Prepare the grill for indirect heat.
2. Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.
3. In a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and Cheddar cheese. Season with basil, seasoned salt, and pepper.
4. Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil.
5. Place foil packets on the prepared grill over indirect heat. Cook 15 to 20 minutes, until tender.

QUICK AND EASY HOMEMADE CHICKEN NOODLE SOUP

Just whipped this up this morning (for lunch this afternoon) after we found some AWESOME spaetzle egg noodles at Aldi's!! Talk about cheap and filling!

INGREDIENTS:
1 pkg Spaetzle Egg Noodles
3 to 4 C chicken broth
1 can cream of chicken soup
1 Tbl cornstarch
1 Tbl water

DIRECTIONS:
Boil the egg noodles in the chicken broth for 15 minutes (until tender). Add soup, cooking and stirring until it is well incorporated. Mix the cornstarch and water in a separate bowl until dissolved, then add to the soup for thickening. Continue to heat on medium for 3 to 5 minutes. Serve with crackers!

Of course those of you without picky children, you could also add veggies - but that would NEVER get eaten in my house by anyone but me. :(

SMORES BARS

Just made these today . . . my kiddos LOVE smores, and this was a quick, easy way to give them what they want!!

STRAWBERRY MUFFINS (AllRecipes.com)

Strawberry Muffins - Had to use up some strawberries today before they went bad, so I found another Strawberry Muffin recipe on Allrecipes.com. Really yummy when they are warm from the oven with a bit of butter!!

BETTER THAN TAKEOUT ORANGE CHICKEN (submitted by Janet Bess)

INGREDIENTS:
Chicken

• 2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes
• 1 ½ cups corn starch
• 1 cup panko bread crumbs
• 2 eggs, beaten
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Oil (for frying)

Orange Sauce

• 1 ½ cups water
• 1/4 cup orange juice
• 1/3 cup rice vinegar
• 2 ½ tablespoons soy sauce
• 1 tablespoon orange zest, grated
• 1 cup packed brown sugar
• ½ teaspoon ginger root, minced
• ½ teaspoon garlic, minced
• 2 tablespoons green onion, chopped
• ¼ teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water

DIRECTIONS:
Combine corn starch, salt, and pepper.  Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside.  Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.
In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.
Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

GARLIC CHICKEN FRIED CHICKEN

Even Timmy (aka Mr. Picky) ate three pieces!  And he doesn't eat any chicken unless it is in the shape of a mcnugget and carried in a McDonald's Happy Meal box!!!

INGREDIENTS:
2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed

DIRECTIONS:
1.  In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
2.  Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
3.  Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

CHEESY ZUCCHINI CASSEROLE

Not my favorite zucchini dish, but not bad.

INGREDIENTS:
9 zucchini, peeled and sliced
1 large onion, chopped
1/2 cup butter
1 1/2 cups shredded Cheddar cheese
3 eggs, beaten
salt and pepper to taste
48 buttery round crackers, crushed (I used cheeze-its instead)

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. Boil zucchini and onion in a large pot for about 10 minutes; drain. To the zucchini and onion add the butter, cheese, eggs, salt and pepper. Transfer to prepared baking dish and sprinkle cracker crumbs on top.
3. Bake in preheated oven for 1 hour.

DONUT MUFFINS

INGREDIENTS:
1/2 C white sugar
1/4 C margarine or butter, melted
1/2 tsp ground nutmeg
1/2 C milk
1 tsp baking powder
1 C flour

1/4 C margarine, melted
1/2 C white sugar
1 tsp ground cinnamon

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
2. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
4. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

I also dipped half of mine in a simple powdered sugar icing for more of a glazed donut.