Blueberry Crumb Loaf

3/4 cup sugar
2 tsp cornstarch
1 Tbsp lemon juice
2 cups blueberries, fresh or frozen (thawed)
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 egg
1 tsp vanilla
Zest of 1 lemon
1 stick plus 1 Tbsp butter, cut into cubes
1 1/2 Tbsp powdered sugar

Preheat oven to 375.  Coat loaf pan with nonstick spray.  In small bowl, combine 1/4 cup sugar and cornstarch.  Stir in lemon juice.  Add blueberries and gently toss to combine.  Set aside.  In large bowl, combine flour, remaining 1/2 cup sugar, baking powder and salt.  Add egg, vanilla, lemon zest and cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.  Spread 2/3 of the batter into the prepared baking dish.  Spread blueberry mixture evenly over the bottom layer.  Sprinkle with remaining 1/3 of the batter and powdered sugar.  Place into oven and bake until lightly browned, about 35-40 minutes.  Let cool slightly before cutting. 

Serves 8

Parmesan Zucchini Sticks

8 zucchini, sliced in half
1 cup Parmesan cheese, shredded
2 tsp oregano
1/4 tsp salt
3/4 tsp pepper

Preheat oven to 350.  Arrange zucchini halves on rimmed baking sheet lined with parchment paper or foil.  In bowl, mix Parmesan cheese, oregano, salt and pepper.  Top each zucchini half with 1 to 1 1/2 Tbsp of mixture, spreading evenly.  Bake for 15 minutes.  Then broil on High for 4-5 minutes or until cheese turns crispy and golden.  Serve warm or cold.

Smoked Sausage Baked Beans

55 oz baked beans
1/2 pound fully cooked smoked sausage, chopped
2 jalapenos, finely chopped
2 tsp ground cumin
2 tsp chili powder

Heat oven to 350.  In bowl, mix ingredients; spoon into ungreased 2 quart casserole.  Bake uncovered 30-50 minutes or until thoroughly heated and bubbly.

Serves 12

Quinoa Summer Squash Casserole

12 oz salsa verde
1 pint cherry tomatoes, chopped
1 poblano pepper, chopped
1/2 cup chopped onion
1 Tbsp lime juice
1 tsp salt
1 cup quinoa
1 cup crumbled feta cheese, divided
2 pounds yellow summer squash, cut into 1/4 inch slices
2 Tbsp fresh oregano

Coat a crock pot with nonstick cooking spray.  Layer quinoa, 1/3 cup cheese, and all squash.  Top with another 1/3 cup cheese.  Pour tomatillo mixture on top, then tomatoes, bell pepper, onion, lime juice, and salt, but don't stir.  Cover and cook on low for 4 hours.  Serve sprinkled with oregano and the remaining 1/3 cup cheese.

Serves 10

Breakfast Casserole

8 oz bacon, cooked and crumbled
8 oz frozen broccoli, thawed
2 Tbsp butter, softened
8 slices bread
3/4 cup shredded cheddar cheese
12 eggs
2 cups milk
1/2 tsp onion powder
Salt and Pepper to taste

Lightly butter a 9x13 pan.  Lightly butter bread slices.  Line bottom of baking pan with bread slices.  Cover bread with cheese, bacon, and broccoli.  In a bowl, beat together eggs, milk, onion powder, salt, and pepper, then pour into pan.  Best if refrigerated overnight, but ok to cook right away.  Bake at 325 degrees for about 60 minutes or until eggs are solid.

Serves 12

Mini Frittatas

6 oz frozen chopped spinach, thawed and drained
15 oz ricotta cheese
2 Tbsp sour cream
1/2 cup grated parmesan cheese
1/2 cup shredded cheddar cheese
5 eggs
1/4 cup milk
1/4 tsp hot pepper sauce
1 tsp ground cumin
1/4 tsp black pepper
1/2 tsp lemon pepper
2 Tbsp parsley
Serve with salsa

Preheat oven to 375.  Lightly grease muffin tin.  In a bowl, combine spinach, ricotta, sour cream, parmesan, and cheddar.  In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, lemon pepper, and parsley.  Stir egg mixture into spinach mixture.  Spoon mixture into prepared muffin tin.  Bake in preheated oven for 20-25 minutes.  Let stand for 5 minutes.  Remove from muffin cups.  Serve warm, topped with salsa.

Nutella Banana Bread

2 cups bisquick
3-4 oz pkg instant vanilla pudding mix
1 cup sugar
1/8 cup vegetable oil
3 eggs
3 overripe bananas, mashed
1 tsp vanilla
2 Tbsp hazelnut chocolate spread (such as Nutella)

Mix together baking mix, pudding mix, sugar, oil, and eggs and stir well.  Stir in mashed bananas.  Add vanilla and hazelnut-chocolate spread.  Mix well.  Bake at 350 degrees for 55-60 minutes in a greased 9 inch loaf pan.  Cool in the pan before slicing.

American Potato Salad

5 pounds red potatoes, boiled and cut into cubes
6 eggs, boiled, peeled and chopped
2 cups mayonnaise
1 onion, diced
2 green onions, thinly sliced
1 green bell pepper, seeded and diced
3 ribs celery, thinly sliced
2 tsp salt
1 tsp black pepper

In a bowl, combine all.  Cover and refrigerate for several hours before serving. 

Serves 12

Rosemary Chicken

6 chicken breasts
1 cup light mayonnaise
2 tsp garlic powder
2 tsp onion powder
2 heaping Tbsp rosemary
1 1/2 cups Italian bread crumbs

Preheat oven to 375.  Spray 13x9 with nonstick cooking spray.  Mix garlic powder, onion powder, rosemary and bread crumbs, set aside.  Cover chicken breast with mayonnaise and dip in bread crumb mixture.  Place chicken breasts in 13x9 and cook for 30-45 minutes, or until chicken is cooked through.

Ginger Cake

2 1/2 cups all purpose flour
4 tsp baking powder
4 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 cup butter
1 1/2 cups packed dark brown sugar
4 large eggs
1/4 cup grated fresh ginger root
1 tsp vanilla
1 cup milk
2 Tbsp powdered sugar

Preheat oven to 350.  Grease and flour a 9 inch bundt pan.  Sift together flour, baking powder, ground ginger, cinnamon, and salt.  Set aside.  In a large bowl, cream together butter and brown sugar until light and fluffy.  Beat in eggs, one at a time, then stir in grated ginger root and vanilla.  Beat in flour mixture alternately with milk, mixing just until incorporated.  Pour batter into prepared pan.  Bake in preheated oven for 45-50 minutes, or until a toothpick inserted into center of cake comes out clean.  Let cook in pan for 10 minutes, then turn out onto a cooling rack to finish cooling.  Dust lightly with powdered sugar before serving.