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No Bake Chocolate Protein Balls

·       3/4 cup + 2 tablespoons peanut butter
·       1/4 cup maple syrup
·       2 teaspoons water
·       1 teaspoon vanilla extract
·       2/3 cup almond flour
·       3 tablespoons cocoa powder
·       6 tablespoons dark chocolate chips 

Mix well and roll into small balls.  Can refrigerate or freeze

You can add flax seed to make it healthier. I also added slivered almonds that I had toasted. 
Use Almond Butter in place of Peanut Butter if dealing with peanut allergies

Salsa Chicken
This is a simple and tasty recipe.

Place 1 large skinless boneless chicken breast in a crock pot. Pour a 12 oz jar of salsa over and cook on low for 6 to 8 hours.

When chicken is tender, remove and shred with a fork.

You can eat this on a bun or make a chicken taco with shredded cheese and lettuce.  Yummy.
Jarlsberg Cheese Dip
4 oz grated Jarlsberg or Swiss cheese
2 T mayo
1 T chopped red onion

Mix at least 2 hours before serving. Great with crackers. It's more like a spread than a dip but would be good with veggie sticks, too.

Hot Sweet Corn Cheese Dip!
Serves: 8

§  4-6 oz. cream cheese
§  ½ c. mayonnaise
§  3 c. corn ( I use fresh sweetcorn)
§  1 c. grated cheddar cheese (I used co-jack because that is what I had in the fridge)
§  2 c. grated mozzerella cheese
§  ½ c. grated parmesan cheese
§  ½ t. salt
§  ¼ t. black pepper
§  5 slices of bacon - cooked and crumbled
§  2 green onions, sliced
1.    Preheat oven to 350 degrees and grease a pie pan or loaf pan.
2.    In a large bowl, combine corn, mayonnaise, cream cheese, cheddar cheese, mozzarella cheese, and parmesan cheese. Stir well until fully combined. Season mixture with salt and pepper.
3.    Add crumbled bacon and green onions. Stir until combined.
4.    Spread the mixture in the prepared dish, and bake for 30 minutes or until bubbly.

5.    Serve the dip warm from the oven with crackers or tortilla chips.

Lemon Drop Cake
This is a cake recipe but I bake them in mini muffin tins to make Lemon Drops, a very refreshing and light dessert
Mix batter:
1 box of lemon cake mix
1 package lemon Jell-O
4 eggs
1 C water
3/4 C oil

Pour in greased tins or cake pans and bake 350 until it passes the toothpick test. Refer to the cake mix box for times.

After baking, cool slightly and then poke holes in the cake with a fork.

Spinach-Cheese Stuffed Chicken Breasts

4 chicken breasts
1T Olive Oil
1 t paprika
1 t salt
1/4 t garlic powder
1/4 t onion powder
4 oz cream cheese
1/4 C Parmesan cheese
2 T mayo
1 1/2 C chopped fresh spinach
1 t garlic, minced
1/2 t red pepper flakes

Preheat oven to 375
Place chicken on cutting board and drizzle with oil. 

Mix together paprika, 1/2 t salt, garlic powder and onion powder. Sprinkle over chicken, both sides. 

Cut a pocket in one side of each breast, halfway through. (I had the butcher do this for me).

Mix cream cheese, parm, mayo, spinach, garlic, red pepper flakes and 1/2 t salt  and spoon into each chicken breast evenly.

Bake in 9 x 13 pan uncovered for 25 min or until breasts are cooked through. (I had to bake mine about 45 minutes to get done).

Drizzle glaze over cake
1 1/2 C powdered sugar
1/2 C lemon juice

1 - 8 oz tub Cool Whip

1 tub pre-made lemon frosting

Fudgy Zucchini Brownies
Here is  a fun recipe for the end of the garden. I made this for our company during Sweet Corn Fest and it was a hit. 

This recipe is from the Adel Living magazine, issue August 2017. 

The batter is different than your average brownie batter. It's very dry and you have to mix with your hands so don't think you left something out. The moisture comes from the frosting so, as stated below, make these one day to serve the next.

Spinach Salad
1 bag Baby Leaf spinach
1 C toasted almond slivers
1 C craisins
Goat Cheese crumbles - to taste
Poppy Seed salad dressing

Toast 1 C of slivered almonds in 1T of butter until golden brown.

Wash spinach and drain completely. Then tear leaves to bite size and toss with Poppy Seed dressing.

Just before serving, garnish with the almonds, craisins and goat cheese.

Pumpkin Cake
29 ounce solid pack pumpkin
4 eggs
1 can evaporated milk
1 1/2  C sugar
2 t cinnamon
1 t ginger
1/2 t nutmeg

Beat all together and pour into an ungreased 9 x 13 pan.

Over the top, sprinkle 1 yellow cake mix. I have also made this recipe with spice cake mix with great results.

Melt 2 sticks of butter and drizzle over the cake.

Sprinkle 1 c chopped pecans on top and bake 350 for one hour.

Cloverleaf Sweet Rolls

These were always a favorite at our family holiday potlucks. My Aunt Doris made them from scratch. The following is her recipe, but using frozen roll dough.

1 # frozen bread dough, thawed
3 doz pecan halves
1/4 c brown sugar
1/4 cup butter, divided

Allow thawed bread dough to rise about 1 hour or until double in size. Grease a muffin tin. Place 3 pecan halves in the bottom of each muffin cup. Add a rounded teaspoon of brown sugar and a pat of butter (about 1 teaspoon). Cut the dough into 3 dozen small rounds, Roll in your hands until smooth and tuck 3 into each muffin cup.  Let rise again, about 30 minutes. Bake 400 degrees for 15-20 minutes or until desired brownness.  Brush tops with melted butter. Invert onto waxed paper. Makes 1 dozen rolls.

Option - make the dough from scratch.
1 pkg active dry yeast dissolved in 1/4 C warm water
1 C milk, scalded
1/4 C shortening (I use cooking oil)
1/4 C sugar
1 t salt
3 1/2 C flour
1 egg

Add sugar, shortening and salt to scalded milk. Let cool slightly.
Add 1 1/2 C of flour and beat well
Beat in yeast and egg
Gradually add remaining flour to make a soft dough
Placed in greased bowl, turning once to grease surface.
Cover and let rise until double. 

Punch down and make small rounds, about 1"
Follow recipe above, using 3 small rounds in each muffin cup.
Makes 2 dozen Cloverleaf rolls so you will need to double recipe for pecans, brown sugar and butter given above. 

1 stick butter
1 cup sugar
2 eggs
3/4 c mashed ripe banana - I use three bananas which might be a bit more than 3/4 c but makes it very moist.
1 1/4 C flour
3/4 t baking soda
1/2 t salt

Cream together butter and sugar. 
Mix in eggs til light and fluffy.
Stir in banana

Mix together dry ingredients and then fold into creamed mixture and blend thoroughly.

Bake 350 for 30-35 min in a greased 9" x 9" pan

Potato Soup

Par boil 8 to 10 potatoes, peeled and chopped
Cook and crumble 1# of bacon
Chop 1 small onion and soften in bacon drippings

In crock pot, mix:
2 - 10 oz cans of Cream of Chicken soup
2 C milk
1- 8 oz carton French Onion dip
1 stick butter
1/2 of bacon crumbles
salt and pepper
Cook on low for 8 hours

Add 8 oz of shredded swiss cheese and the rest of the bacon and heat another 30 minutes.

Flavor improves if reheated. Can add more milk as needed. Yeilds 10 servings.

This is a recipe my sister sent me. She says it is really good. Sounds good!

Crockpot Italian Chicken
4 chicken breasts
1 packet Zesty Italian dressing seasoning
8 oz. cream cheese, softened
2 cans cream of chicken soup
1 t. garlic powder
1 pkg. pasta

Add all ingredients except pasta to crockpot.  Cook on high for 4 hours. If sauce is too thick, add milk.   when ready to serve chicken, cook pasta & drain. Add pasta to chicken/sauce in crockpot and toss together.   We had the pasta on the side and it was still very good.

Holiday Brownie Bites
  • Mix up a batch of brownies according to package instructions.
  • Using a mini muffin pan, place a 1T dollop in each cup. (Be sure to grease well or use muffin papers).
  • Place a white chocolate/peppermint Hershey's Kiss in the center of each and press to the bottom of the cup.
  • Bake at 350 for 12 min.

Grilled Chicken Caprese

1 Tbsp. red wine vinegar
3 Tbsp. plus 2 tsp. olive oil
Kosher salt and pepper
1 small shallot, finely chopped
1 cup corn kernels (from 1 large ear, or frozen and thawed)
1 pint mixed color grape or cherry tomatoes, halved
4  6-oz. boneless, skinless chicken breasts
2 lbs. mixed-color medium and large tomatoes, sliced
6 oz. fresh mozzarella cheese, sliced
1/4 cup small fresh basil leaves

1.)  Heat grill to medium-high. Clean the grill and lightly oil. In a medium bowl, whisk together the vinegar, 3 Tbsp. oil and 1/2 tsp each salt and pepper, stir in the shallot. Add the corn and grape tomatoes and toss to combine; set aside.
2.)  Rub the chicken with the remaining 2 tsp. olive oil, season with 1/2 tsp. salt and 1/4 tsp. pepper, and grill until just cooked through, 4 to 6 minutes per side.
3.)  Arrange the chicken, sliced tomatoes and mozzarella on a platter. Spoon the corn mixture and any juices from the bowl over the top, then sprinkle with the basil.

Ila's Rhubarb Pie

Tasty Reuben Soup
4 cans (14 1/2 oz each) reduced sodium chicken broth
4 C shredded cabbage
2 C uncooked medium egg noodles
1 pound reduced fat turkey kielbasa or Polish sausage, halfed and cut into 1" slices.
1/2 C chopped onion
1 t caraway seed
1/4 t garlic powder
1 C (4 oz) shredded reduced fat Swiss cheese

In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat, cover and simmer for 15 minutes or until cabbage and noodles are tender. Garnish with cheese.

Yield 10 servings

Can substitute meat for hamburger or park sausage.

Heart Beef Vegetable Soup

Start by cutting about 1# of round steak in bite size chunks and brown in a soup pot in about 1 T. Olive Oil. I sometimes us groundbeef.

Next stir in 1/2 chopped onion and 1 C chopped carrots. Let those sweat for about 10 minutes. Add about 1 C rough chopped cabbage.

Then add a 28 oz size can of whole tomatoes. I like to give the tomatoes a rough chop before adding.

Now let the tomatoes tenderize the steak for about 15 minutes, cooking on low.

Finish it off by adding 1/4 t pepper, 1/2 t chili powder, 2 Bay Leaves, 2 T brown sugar, a small can of un-drained green beans , a small can of un-drained corn, a 32 oz box of beef bouillon and a can of tomato soup.

Simmer slowly for about hours, and then add 2 peeled and chopped potatoes. Simmer another hour or until it thickens a bit.

Salt to taste. I like to wait for salt as bouillon can sometimes add enough salt flavor.

NO BAKE - Cream Cheese, Coconut, Snowball's Recipe
1 package (8 ounces) cream cheese, softened.
1 can (8 ounces) crushed pineapple, well drained.
1 cup chopped pecans
3 cups flaked coconut.
In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.
Yield: about 2 dozen.
***If you actually follow the instructions, and don't try "taste testing" before the product is finished, you'll love this recipe. A few helpful hints to remember when making this recipe:
a. An inch is much smaller than you think, use ruler to measure an inch.
b. After you mix the drained crushed pineapple and softened cream cheese, don't taste it. 
c. After you shape the balls, roll them in coconut, don't taste them. It is now cream cheese, pineapple, pecans and coconut.
4. If you made your snowballs SMALL, and they've chilled over night (or at least 6 hours), the pineapple and cream cheese have "married", and are delicious.
If you're expecting coconut macaroons, perhaps you should look for a recipe for coconut macaroons. These aren't really cookies, they're more like palate cleansers.
A bright little nibble, quite delicious, and a hit at the office party.

Refreshing Summer Salad

Cook and cool 2 or 3 ears of corn and cut from cob.
Chop equal parts tomato and peach - about 1 C of each.
Toss with 1/2 C Feta Cheese crumbles and drizzle with a little EVOO.
Season with salt and pepper.

Best made just before serving.
Serves 8

Roasted Brussels Sprouts with Cranberries

recipe image
Submitted By: ingrid1031
Photo By: Seattle2Sydney
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes
Servings: 4
"Roasted garlic, cranberries, and prosciutto give roasted Brussels sprouts an added richness for the holiday dinner table."
1 bulb garlic
2 tablespoons olive oil
1 pound Brussels sprouts, trimmed and halved
1/3 cup diced prosciutto
1/3 cup sweetened dried cranberries (such as
Ocean Spray® Craisins®)
Roasted Brussels Sprouts with Cranberries (continued)2 of 3
INGREDIENTS: (continued)
3 tablespoons olive oil
1/4 cup low-sodium chicken broth
1/4 cup balsamic vinegar
kosher salt to taste
freshly ground black pepper to taste
1.Preheat oven to 350 degrees F (175 degrees C).
2.Slice off the top part of garlic bulb so tops of cloves are exposed; place garlic bulb in an oven-safe ramekin. Pour 2 tablespoons olive oil over garlic bulb. Cover ramekin with aluminum foil.
3.Bake in the preheated oven until cloves are soft and browned, 30 to 45 minutes. Set aside to cool.
4.Place Brussels sprouts, prosciutto, and cranberries in a 9x13-inch baking dish. Pour in 3 tablespoons olive oil, chicken broth, and balsamic vinegar; toss to coat. Season with salt and black pepper.
5.Squeeze the softened garlic cloves into a small bowl and mash slightly. Add mashed garlic to Brussels sprouts mixture; mix well.
6.Bake in the preheated oven until sprouts are browned, about 30 minutes.


Cherry Chocolate Cake
4 cups mini-marshmallows 
1 chocolate cake mix
1 can cherry pie filling
1 large container of Cool Whip 

Method: Pour four cups of mini-marshmallows into a greased 9x13 inch cake pan. 

Prepare chocolate cake mix according to directions on package. 
Pour over marshmallows. 
Spoon cherry pie filling evenly over cake. 
Bake at 350 degrees F for about 50 minutes...or until toothpick inserted comes out clean. COOL& Top with Cool Whip. 
Serves 15. 
(try peach or strawberry pie filling with vanilla cake mix, or apple pie filling with spiced or carrot cake mix.....)
Peanut Butter Pie
whip together:
8 oz cream cheese (softened to room temperature)
8 oz of Cool Whip
1 C powdered sugar
1/3 C peanut butter

Dissolve 1 packet of unflavored gelatin in 1/4 c boiling water and let cool slightly.  Don't let cool too much or it will get stringy.  Stringy peanut butter pie will not impress your guests.

Slowly whip the gelatin mix into the peanut butter mix.

Spread into a graham cracker crust and sprinkle top with chopped nuts.

Set in frig to cool and set up for a bit.


Cider Baked Donuts


Makes two and a half dozen donuts

2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/2 cups unsalted butter, room temperature
1 1/2 cups sugar
3 eggs
3 egg yolks
1 cup unfiltered apple cider

Caramel Icing
4 cups powdered sugar
2 tsp dark corn syrup
pinch of kosher salt
2-4 tbsp boiling water
1 cup sugar
1/2 cup water
1/2 cup heavy cream
kosher salt to garnish

  1. Preheat oven to 350° F coat your Donut Pan with cooking spray.
  2. In a large bowl, combine flour, cornstarch, cinnamon, baking powder, baking soda, kosher salt. Whisk to combine and aerate and set aside while you do the next couple of steps.
  3. Cream together the 1 1/2 cups sugar and 1 1/2 cups butter.
  4. Stir in the 3 large eggs, 3 egg yolks until well-blended.
  5. Fold in the dry ingredients and the apple cider. Do not overmix to ensure tender donuts.
  6. Spoon or pipe the cake batter into the cavities of your donut pan.
  7. Bake for 8-10 minutes or until an inserted toothpick comes out clean. I recommend cooling the donuts in the pan to avoid breaking them while unmolding.
  8. While donuts are cooling, make the base for the caramel icing. Whisk powdered sugar, corn syrup and salt and then whisk in boiling water, a tablespoon at a time until the icing comes together.
  9. In a medium saucepan, stir together sugar and water and bring to a full boil. Leave it alone to cook over high heat for about 7-8 minutes or until a nice amber color develops. Then remove from heat and pour in the heavy cream slowly, whisking constantly.
  10. Stir caramel into the icing, dip the top of each donut in and sprinkle immediately with kosher salt.


This is an idea my niece just gave me.  Follow the recipe below but, instead of chocolate cake mix, use a yellow cake mix and add a can of pumpkin to the cake mix recipe.  I sampled the cake she made Sunday and it was yummy indeed plus you're getting a vegetable!!  I'll be serving this for lunch dessert on Saturday at our Day Camp for Quilters.

Better Than Anything Cake


box Betty Crocker® SuperMoist® German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
can (14 oz) sweetened condensed milk
jar (16 to 17 oz) caramel, butterscotch or fudge topping
container (8 oz) frozen whipped topping, thawed
bag (8 oz) toffee chips or bits


  • 1Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
  • 2Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
  • 3Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.


Gluten Free, Low Carb, Diabetic Friendly!!!!!!

For when you absolutely want pizza but not all the carbs!!!!!!!


1 (8 oz) package of full fat cream cheese, room temperature

2 eggs

1/4 tsp ground black pepper

1 tsp garlic powder

1/4 cup grated Parmesan cheese


1/2 cup pizza sauce

1 1/2 cups shredded mozzarella cheese

toppings - pepperoni, ham, sausage, mushrooms, peppers

Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.


Apple Dumplings

2 Granny Smith apples - peeled and sliced into 8 pieces each

2 cans Crescent rolls

Roll each apple slice into a Crescent roll starting with pointed tip of 
the Crescent roll - pinch around apple to form a pouch

Place in 9 x 13 buttered glass pan

Melt: 1 cup butter
            1 1/2 cups white sugar
            1 tsp. cinnamon

Pour over apples

Pour 12 oz Mountain Dew (not diet) over all.

Bake 350 degree oven for 45 minuntes or until golden brown


Basil Lemonade
Here's a great beverage recipe from my girls:

Make a simple syrup by bringing 1 C of sugar and 1 C of water to a boil with torn basil leaves.
Mix with pre-made lemonade and chill.
Garnish with slices of lemon. 


Pineapple and Cream Cheese Upside Down Cake

2 pkg (8 oz) Philadelphia Cream Cheese, softened
1 pkg (3 oz) Jello lemon gelatin
2 eggs1/4 C melted butter
1/2 C packed brown sugar
8 maraschino cherries
20 oz can pineapple rings
1 pkg (9 oz) yellow cake mix

Preheat oven to 350

Spray a 9" spring-form pan with cooking spray

Stir together melted butter and brown sugar in spring-form pan
Place 8 pineapple rings in butter mixture and center a cherry in each ring
Slice remaining rings in half and place decoratively around the center
Prepare cake mix according to the package
Pour half of the cake batter over the pineapple rings
Beat cream cheese, lemon jello and eggs in a bowl until smooth
Spread gently over cake mix
Pour remaining cake batter over top

Bake 65 to 75 minutes until toothpick inserted in center comes out clean.

Cool 5 minutes, loosen edges with a flat blade and turn out onto a platter.  Note, do not remove sides of spring form pan until after cake is inverted on to the platter.

Overnight Tossed Salad

Sweet French or Catalina Dressing
3/4 bag shredded fresh spinach
salt and pepper
1/2# bacon, cooked crisp and crumbled
3 or 4 hard boiled eggs, sliced
1/2 head iceberg lettuce, shredded
1/2 box raw frozen peas
Red Onion rings sprinkled with 2 T sugar
1 # Swiss cheese, shredded
1/4 bag spinach, shredded

Rub inside of a large salad bowl with sweet French or Catalina dressing.  Layer the above ingredients, in order listed, in the bowl.  Spread mayo over top to seal.  Drizzle the top with sweet French or Catalina dressing.  Make 24 hours a head.  Cover tightly and refrigerate.

tip:  Drain lettuce and spinach well after washing.  Otherwise, the salad will be soupy.


1-2-3 Cake!

You need two boxes of cake mix. One can be any flavor you prefer, but the other MUST be Angel Food cake mix. Mix them together (shake them in a big covered bowl). Then simply store the mixture in an airtight container until you get the urge for dessert. Then just put three Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water. Microwave it for one minute and you will have a single serving of cake! Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now without making an entire cake!!!



Mix together: 
5 cooked chicken breasts, chopped in small pieces
12 oz Cream Cheese
16 oz Shredded Cheddar
1/2 C Ranch Dressing
1 C Frank's Red Hot Sauce
Bake 350 for 30 minutes

Serve with crackers or celery.

Pea-Pickle Salad

3 cans of peas, drained

1/2 small jar of sweet pickles, drained and chopped
1 C of 1/2" chunks of Velveeta cheese
Dress with Mayo to your liking


Here's another recipe shared from one of our kids.  This one is from Gabe and not near as healthy as the Salmon recipe!  They are from TX so, I wasn't sure if I could find Wolf brand and had never heard of ranch style beans but our local Fareway carries both.

Taco Soup
Serves 4 to 5

Heat together in a pan:
1 can of Wolf brand no bean chili
1 can of ranch style beans
1 can of Rotel
2 C of shredded cheese

Just before serving, stir in 1/2 pint whole whipping cream.

Serve over a Frito Lay Corn Chips and do not tell your doctor you ate this!


A recipe from daughter, Brookly:

Perfect Salmon
Thaw salmon
Drizzle with olive oil, sprinkle with salt & pepper.
Put in a cold oven and turn on to 400-degrees. Bake for 25 minutes

Confetti Dip (makes a big batch)

3, 8oz packages of Cream Cheese
1/2 C sugar
6 to 8 oz marcino cherries drained
4 oz can crushed pineapple, drained
1/2 C chopped pecans

Let cheese soften and mix with sugar.  Add all other ingredients and mix well.
Serve with gingersnaps, apples or pears for dipping


Ravioli Soup

1 # ground beef
2 C water
2 cans (1-28 oz and 1 14 1/2 oz) crushed tomatoes
1 can (6 oz) tomato paste
1 1/2 C chopped onion
1/4 C minced fresh parsley
2 garlic cloves, minced
3/4 t dried basil
1/2 t sugar
1/2 t dried oregano
1/2 t onion salt
1/2 t salt
1/4 t pepper
1/4 t dried thyme
1 package (9 oz) refrigerated cheese ravioli (note - Pat used a 20 oz package for heartier soup)
1/4 C grated Parmesan cheese
Optional, additional minced fresh parsley.

Crumble, cook and drain beef.  Place over medium heat in a Dutch Oven or Soup Pot and add water, tomatoes and tomato paste and all the seasonings.  Reduce heat, cover and simmer for 30 minutes.

Cook ravioli according to package directions, drain.  Add to soup and heat through.  Stir in Parmesan cheese.  If you like, sprinkle additional parsley on top.


A Good Summer Recipe

I love zucchini casserole this time of year but, it's just too hot to run the oven.  So, I've been making it in a skillet on top the stove:

Brown about half a pound of ground beef and drain well.
Peel and slice 1 zucchini on top of ground beef.
Layer on a sliced tomato next.  If it's real juicy, you may want to seed it a bit or the casserole will get soupy.
Layer on slices of Velveeta cheese.
Toss bread cubes (2 slices) with salt, pepper, Italian Seasoning (lots of it) and grated Parmesan.  
Cover and let simmer until the zucchini is tender.


Strawberry Peach Rhubarb Jam
Becky Patterson & Colleen Crow

5 cups rhubarb (cut in 1 inch pieces) Note: Can use frozen
3-4 peaches (peeled and sliced into small slices)
3 cups sugar
¾ cup water
Put rhubarb, peaches, sugar and water in Dutch oven (uncovered).  Bring to a boil, boil for 3 minutes, stirring constantly.  Then stir in:
1 can of pie filling (strawberry, blueberry, cherry)
Return mixture to boiling.  Boil 6 minutes.  Then stir in:
2 pkgs (3 oz. each) raspberry jello (or strawberry, cherry etc.)
Return mixture to boil for 3 minutes more.  Ladle into jars immediately and seal.  Let stand at room temperature for several hours until set.  Keeps 3 weeks in the fridge or 1 year in the freezer.
Yields 8 half pints

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