Peach Dessert

40+ crushed Vanilla Wafers, reserving some for top
1/4 cup sugar
1/3 cup butter or margarine

1 can Eagle Brand milk
1/4 cup lemon juice
8 oz. Cool Whip
5 cups diced fresh peaches

Combine first three ingredients in bottom of 9x13 pan. Combine remaining ingredients and pour over wafer mixture. Sprinkle with remaining crushed wafers. Refrigerate.

Zucchini Brownies

2 c grated zucchini
1/2 c oil
1 1/2 c sugar
2 tsp vanilla
2 c flour
1/4 c cocoa
1 1/2 tsp baking soda
1 tsp salt
1/2 c nuts (opt)
Mix zucchini, oil, sugar and vanilla. Add dry ingredients and mix WELL. Bake in greased 9x13 at 350 for 30 minutes.

As you might have noticed we have a lot of Zucchini over here. So I'm posting these recipes because I've tried them and think that they are worth passing on. I got this recipe from my friend Emily who has a whole bunch of Zucchini recipes on her blog. Just scroll down a little and there are 3 recipes for Zucchini bread, Z. cookies, Z. brownies, and stuffed Z, Z. cake, and Z. Casserole. If your bounty of Zucchini overfloweth, you could try some of these recipes.

Zucchini Bisque

Here is a zucchini soup:

1 1/2 lb. Zucchini, Sliced thin
3 C. Chicken broth

Bring to boil and simmer 15 minutes.
Saute, then add to broth:

2 medium onions (I usually use less than this)
2 Tbs. Butter

Then add:
1/8 tsp. pepper
1/8 tsp. salt
1/8 tsp. nutmeg

Run everything through blender. Add 1/2 cup half and half (or 2% milk). Top with cheese and serve. (we also like to add crumbled bacon or fried ham or anything)

CREAM CHEESE AND SAUSAGE MEXICAN DIP

1 med onion,chopped fine
1 med green pepper, chopped
1 chub Sausage
2 cans stewed tomatoes
1 Sm can chilies, chopped
1c. sour cream
1 (8oz) pkg. cream cheese(It will melt in the pan)

Brown sausage; and drain fat. Add onion and green pepper and saute. Add tomatoes,chilies,sour cream and cream cheese. bring to boil then serve hot. Makes about four cups of dip.

Baked Spaghetti

1 cup chopped onion
1 cup green pepper
1 Tbsp. butter
1 28oz can diced tomatoes w/liquid
1 4oz can mushrooms – drained
1 can chopped olives – drained
¼ cup tomato sauce
2 tsp. oregano
1 lb. ground beef – browned & drained
12-16 oz cooked spaghetti (can use thin or angel hair)
2 cups shredded cheese
1 can cream of mushroom soup
¼ cup water
¼ cup parmesan cheese

Sautee onions & peppers in butter, add tomatoes, mushrooms, olives, tomato sauce and oregano. Mix with ground beef, simmer for 10 min. Grease 9x13 pan and line with cooked spaghetti. Spoon in meat mixture. Stir & smooth together soup and water, pour over meat mixture. Top with shredded cheese. Bake uncovered at 350 for 20-25 minutes. Sprinkle with parmesan cheese – return to oven for 5 more minutes.

Pizza Frittata

This is really yummy - I'd never made a frittata before, but it was surprisingly easy. For those who aren't familiar with them, it's basically a baked omelet. This one is really good with some garlic bread on the side. This recipe takes about a half hour from start to finish - it's also a good stand-by because it only needs a few ingredients (all of which are pretty inexpensive). Enjoy!

1 Tbsp. plus 4 tsp. olive oil
1 medium onion
6 large eggs plus 2 large egg whites
coarse salt
1 cup shredded mozzarella cheese
2 garlic cloves, thinly sliced
1 can (14.5 oz.) whole tomatoes with juice
1/4 cup chopped fresh parsley

1. Preheat oven to 350 degrees. In a 10-inch ovenproof skillet, heat 2 tsp. oil over medium heat. Cook onion, stirring often, until soft, about 5 minutes. Cool completely.
2. In a large bowl, whisk together eggs, egg whites, 3/4 tsp. salt, and 2 Tbsp. water. Stir in onion and 3/4 cup mozzarella.
3. In the skillet, heat 1 Tbsp. oil over medium heat. Add egg mixture; reduce heat to low, and cook until beginning to set around the edges, about 3 minutes. Transfer skillet to oven; bake until set, about 12 minutes.
4. Meanwhile, heat remaining 2 tsp. oil in a saucepan over low heat. Cook garlic until soft, 2 minutes or so. Add tomatoes, parsley, and 1/4 tsp. salt; simmer, breaking up tomatoes with a spoon, about 5 minutes.
5. Spoon sauce over frittata; sprinkle with remaining 1/4 cup of cheese. Return to oven for a minute, until the cheese melts.

Note: If you're pressed for time, you can always skip step four (no need to buy garlic, tomatoes, or parsley) - just use 1 1/2 cups of your favorite spaghetti sauce. Serves 4.

Quick Muffins

This is one of our favorites. We make these for breakfast sometimes. These are plain muffins that are really good with butter and jam on them. Or just by themselves.

1 egg
1/2 C. Milk
1/4 C. oil
1 1/2 C. Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1 C. Sugar

Combine all ingredients. Fill muffin cups 1/2 full. Bake at 400 degrees for 12-15 minutes.