Easy Cheesy Squash and Zucchini Casserole Ingredients 2-3 Zucchini 2-3 Yellow Squash 1 Pepper 3 Garlic Cloves, Minced 1 Stick of Butter 1/2 Cup Flour 3 1/2 Cups Whole Milk 1 Tbsp Basil 1 Tbsp Oregano Salt and Pepper Olive Oil 3 Cups Whole Milk Mozzarella 1 Cup Shredded Parmesan 1 Cup Panko Breadcrumbs Method-
Strawberry Rhubarb Muffins Ingredients Muffins- 1/3 Cup Flour 1/2 Tsp Baking Powder 1 Tsp Salt 1 Cup Sugar 6 Tbsp Unsalted Butter, Softened 2 Eggs 1/2 Cup Milk 1 Tsp Vanilla 1/2 Tsp Cinnamon 1/2 Cup Walnuts, Chopped 1 Cup Strawberries, Chopped Small 1 Cup Rhubarb, Chopped Small Topping- 1 Tbsp Flour 2 Tsp Sugar
Zucchini Fritters Ingredients 2 Cups Shredded Zucchini 3 Egg Yolks + 1 Egg 1 Tbsp Minced Garlic 3/4 Cup Panko Breadcrumbs 1/3 Cup Shredded Mozzarella 1/2 Cub Shredded Parmesan 1/4 Tsp Fresh Cracked Pepper 1 Tsp Season Salt Butter Method- Squeeze out as much liquid as possible from the zucchini and combine all the ingredients
Garlic Sesame Sugar Snap Peas Ingredients 1 Tbsp Minced Garlic 3 Tbsp Sesame Seeds 1/3 Cup Soy Sauce 1 Tbsp Honey 1 Tbsp Ground Ginger 24 oz Bag Fresh Sugar Snap Peas Method- In a large skillet, heat the garlic and sesame seeds over medium heat and stir often for about 5 minutes. Add in
Cannoli Cups Ingredients 1 Package Refrigerated Pie Dough 3 Tbsp Raw Sugar 2 Tbsp Cinnamon 1 15oz Container Whole Milk Ricotta Cheese 4 oz Cream Cheese 1 Tbsp Fresh Orange Zest 1 Cup Powdered Sugar 1/2 Cup Granulated Sugar 1 Tsp Vanilla 1/4 Cup Mini Choc Chips Method- Flour your work surface and rolling pin
Peanut Butter Pound Cake Ingredients Cake- 8 Oz Cream Cheese, Softened 1 Cup Butter, Softened 1/2 Cup Shortening 1/2 Cup Peanut Butter 1/4 Cup Chopped Peanuts 3 Cups Sugar 6 Eggs, Room Temp 3 Cups Flour 2 Tsp Baking Powder 1/8 Tsp Salt (if using unsalted butter) Glaze- 1 12 oz Can Sweetened Condensed Milk