Grilled Asparagas

by Janell


1 bunch of asparagas
3 Tbsp olive oil
salt

Place the olive oil and asparagas on a plate and mix until the asparagas is well coated. Then sprinkle with salt. Cook right on the grill turning once for about 3-5 minutes.

Dill dip

by Janell


1 cup mayo (not miracle whip)
1 cup sour cream
1 Tbsp dried dill
1 Tbsp dried chives
1 Tbsp beau monde or celery salt

Mix well. Good chilled.

Squash Casserole

by Janell

5-6 summer squash cooked and drained
1 can cream of mushroom soup
1 cup sour cream
1 small onion diced
2-3 grated carrots
1 pkg stuffing mix
1 cup water

Mix well. Spoon into a casserole dish or 9 x13 pan and bake at 350 for 30-45 minutes until bubbly.

Chocolate Zucchini Cake

by Janell

3 eggs
2 cups sugar
1 cup oil
2 1/2 cups flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup cocoa powder
1/2 cup milk
3 tsp vanilla
2 cups finely grated zuchinni

Mix well and pour into a 9 x 13 apn. Bake at 350 for 40 minutes or until center is done. Frost with chocolate frosting.

Fresh Tomato Bake

by Janell

1/4 cup olive oil
6-8 large tomatoes,chopped
1 Tbsp dried basil
1 tsp garlic salt
a drizzle of olive oil

Layer the olive oil, tomatoes, basil and salt. Drizzle more olive oil on top. Bake at 425 for 25 mins. Serve over your choice of pasta, toasted bread or spaghetti squash

Grilled Veggies

by Janell

4 cups of your choice of veggies (potatoes, carrots, squash, onions, broccoli, etc)

Make a pocket out of tinfoil and put veggies in, then add 1/4 cup olive oil, salt & pepper to taste. Seal packet and cook at a med. temp on the grill about 10 mins on each side.

Pumpkin Chocolate Chip Muffins

by Janell

3 cups of flour
2 tsp cinnamon
1/2 tsp salt
2 tsp baking soda
4 eggs
2 cups sugar
2 cups cooked or canned pumpkin
3/4 cup oil
3/4 cup applesauce
1 1/2 cups chocolate chips

Mix well and put into muffin pans. Bake at 350 for 18-20 minutes or until center if done.