Andes Mint Chocolate cookies

3/4 cup butter
1 1/2 cup brown sugar
2 Tbs. water
12 oz. bag of chocolate chips
2 eggs
2 3/4 cups flour
1/2 tsp. salt
1 1/4 tsp. baking soda
24 Andes mints

In a medium-sized souce pan, melt together butter, brown sugar, and water. Stirring occasionally. Add choclate chips and stir until melted. Let stand 10 minutes to cool. Add remaining ingredients, except the Andes mints. Chill dough at least 1 hour. Roll into balls and place on lightly greased cookie sheet. Bake at 350 for 8 to 9 minutes. Remove from oven and place one half an Andes mint on top of each cookie. Allow mint to melt and then swirl the mint over the cookie with the back of a spoon or a knife.

Caramel Popcorn!

BAKED CARAMEL CORN

6 qts. popped corn

1 c. butter

2 c. firmly packed brown sugar

1/2 c. light or dark corn syrup1 tsp. salt

1/2 tsp. baking soda

1 tsp. vanilla

6 oz. semi-sweet or milk chocolate chips (optional)

2 tablespoons household measure of unpopped popcorn makes approximately one quart of popped corn.

Coat the bottom and sides of a large roasting pan with a non-stick vegetable spray. Place popped corn in the roasting pan.

In a heavy pan slowly melt the butter; stir in brown sugar, corn syrup and salt. Bring the mixture to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over the popped corn, mixing well.

Bake the popcorn mixture at 250 degrees for 1 hour, stirring every 15 minutes. Remove the popcorn mixture from the oven; cool completely. Break apart and store in a tightly covered container.

For a special treat: melt the chocolate and pour over the baked caramel corn. Stir until evenly coated. Chill in the refrigerator and break into clusters. Makes about 6 quarts.

Pastel Divinity

2 egg whites
1 package (3 oz) jello, any flavor
1 teaspoon vanilla
3/4 cup white karo syrup
3/4 cup water
3 cups sugar
1 cup nuts (optional)

Beat egg whites until fluffy. Add dry jello and vanilla, beat until stiff peaks form. Mix sugar, syrup, and water until dissolved. Boil until firm ball forms 245 degrees Fahrenheit. Add syrup mixture to egg white mixture, beat until stiff and it holds up. Add nuts. Drop on wax paper.

Fudge

Boil Together for 12 minutes:
4 1/2 cups sugar
1 can of evaporated milk

Put into a large bowl:
3 (6 oz) packages of chocolate chips
1/2 lb. butter
2 tsp. vanilla
1 tsp. almond
1 pint marshmellow creme (8 oz)
2 cups roasted nuts

Pour hot mixture slowly over ingredients in bowl and beat constantly until creamy.

Pretzel Bark

• 1 cup chopped pretzels
• 1/3 cup chopped toasted pecans
• 1 1/2 pkg. (8 squares each) semi-sweet chocolate, melted

Stir pretzels and nuts into chocolate; spread onto waxed paper-covered baking sheet.

Refrigerate 1 hour or until firm. Break into pieces.

Makes about 10 servings.

Christmas Crispix

• 8 Cups Crispix
• 1 Cup (8 oz) slivered almonds
• 1 Cup coconut

Sauce:

• 1/2 Cup sugar
• 1/2 Cup Karo syrup
• 6 Tbsp butter
• 1/4 tsp vanilla
• 1/4 tsp baking soda

Boil sugar, syrup and butter for 2 minutes until soft ball stage. Add vanilla and baking soda. Pour sauce over cereal mixture and mix well. Cover.

Popcorn Balls

• 3 cups sugar
• 1 cup vinegar (5%)
• 1/2 cup white corn syrup
• 1/4 tsp salt
• 1/2 tsp food coloring
• 1 square margarine
• 1 tsp vanilla
• Pan of Popcorn

Put sugar, vinegar, syrup, salt and food coloring into a pan. Cook to soft ball stage (240 degrees) until it barely holds together in a cup of cold water. Add margarine. Let melt and then add vanilla. Use clean spoon each time you stir. Add to pan of popcorn. Butter hands. Use cold water to dip fingers in while making balls.

Candy Cane Cookies

• 1 Cup soft shortening (may use 1/2 butter or margarine)
• 1 Cup confectioner's sugar
• 1 egg
• 1 1/2 tsp almond extract
• 1 tsp vanilla
• 2 1/2 cups flour
• 1 tsp salt
• 1/2 tsp red food coloring

Mix shortening, sugar, eggs and flavorings. Mix flour and salt. Stir in. Divide dough in half. Mix 1/2 with red food coloring. Roll into long, thin rolls. Twist with white dough rolled the same way. Shape into candy canes. Put on ungreased cookie sheet. Bake 9 minutes in 375 degree oven.

Christmas Ornaments... NOT to eat!

• 1 Cup Salt
• 2 Cups flour
• 1 Cup water

Blend salt and flour, adding water a little at a time. Knead dough 7-10 minutes until firm. Roll dough about 1/4" thick then use cookie cutters to cut out ornaments. Using a nail, make a hole in the top of each ornament for a thread. Using a fork, add a design pattern. Bake on a cookie sheet at 325 degrees for 30 minutes.

THEME FOR DECEMBER

Just in time for the Christmas, this month's theme is
NEIGHBOR TREATS!
As always, continue to post any new recipes from the other month's themes at anytime and don't forget to vote for January's theme.

Chicken Tortilla Soup

1 med onion
3 garlic cloves (minced)
2 T oil
2 lbs chicken
28 oz can diced tomatoes
10 oz can diced tomatoes with green chilies
4 cups chicken broth
2 cups beef broth
1 can tomato soup ( progresso tomato with basil is really good)
1 T cumin
1 tsp chili powder

Cook First four ingredients until chicken is cook through . Add remaining ingredients and cook for 1 hour on medium heat. I like this soup a bit creamier so I also add a can of evaporated milk. At the end of the cooking time, I thicken the soup with flour and water or cornstarch and water.
Serve with baked tortillas cut into strips or tortilla chips, grated cheese and sour cream.

Spicy Chili

I am all about easy and this is way too easy (kinda cheating)

Canned chili, however many that you want/need
1 can of Rotel (in the canned tomato section)
Spicy sausage browned
Sliced jalepeno's (however many desired)
Anything else that you want to add to it

Add everything and heat on med - low. It is perfect!

Melinda Harr

Baked Potato Soup

4 large baking potatoes (about 2-3/4 lbs)
2/3 cup butter or margarine
2/3 cup flour
3/4 tsp salt
1/4 tsp white pepper (I use black)
6 cups milk
1 cup (8oz) sour cream
1/4 cup thinly sliced green onions
10 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese

Bake potatoes at 350 degrees for an hour, cool completely. Peel and cube. In a large saucepan, melt butter; stir in flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat, whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese.

Autumn Soup

2 lb ground beef
2 c chopped onion
6 c water
2 c cut up carrots
2 c diced celery
2 c cubed potatoes
4 tsp salt
2 tsp Kitchen Bouquet
1/2 tsp pepper
2 bay leaves
1/4 tsp basil
2-28oz cans tomatoes (or 2 quarts canned)
salt to taste

Brown meat. Add onions and remaining ingredients. Boil and simmer 30 minutes until vegetables are tender. Makes 12 servings.

Creamy Black Bean Salsa Chicken

• 2 to 4 Boneless, skinless Chicken Breasts
• 1 cup chicken broth
• 1 cup salsa
• 1 can corn (drained)
• 1 can Black Beans (drained)
• 1 pkg. Taco seasoning
• 1/2 cup sour cream
• 1 cup grated Cheddar cheese

Place chicken in greased 3 1/2 to 5 quart slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hours or on high 3-4 hours. Remove chicken and shred into pieces. Stir sour cream and cheese into sauce in the slow cooker. Add chicken back in. Serve over rice. (You can also put the mixture into flour tortillas to make them into more taco like meals.)

Tortilla Soup (White Chili)

• 3-4 cans Great Northern white beans (drained)
• 1 can green enchilada sauce
• 1 can green chilis
• 1 jar Pace picante sauce
• 1-2 small bags shredded Monterey Jack cheese

Throw everything into the crock pot. Cook for several hours. Serve with tortillas or tortilla chips.

Crock Pot Chicken Taco Chili

courtesy of :http://weight-watchers-points-recipes.blogspot.com

Prep Time: 5 minutes

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 0z. (3) boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred.

Cheese and Broccoli Soup

• 6 large carrots
• 1 medium cauliflower
• 1 head broccoli
• 3 quarts chicken broth
• 2 chicken bouillon cubes
• 3 cubes butter
• 1 1/2 cups flour
• 1 large jar Cheese Whiz

Cut up veggies and simmer in broth for 25 minutes. Add bouillon cubes. In another pan melt butter. Add flour and stir until thick and bubbly. Add this to veggie pan. Once this is all stirred in add Cheese Whiz. Simmer until Cheese Whiz is melted.

Chicken Barley Soup

• 8 Cups water
• 2 cans Cream of Chicken
• 1 Cup carrots
• 1 Cup celery
• 1 onion
• 1/3 Cup Barley (quick cook)
  
• 2-3 boneless skinless chicken breasts

Boil chicken in 8 cups water until cooked. Shred chicken into bite sized pieces. Use the same water, add barley, Cream of Chicken, chopped carrots, celery and onion. Bring to a boil and stir. Cover and reduce heat to simmer. Let sit for 30 minutes. Add salt and pepper to taste.

THEME FOR NOVEMBER

Just in time for the cold season, this month's theme is
SOUP!
As always, continue to post any new recipes from the other month's themes at anytime and don't forget to vote for December's theme.

Stroganoff

• Meat-- stew meat works the best but you can use hamburger
• 1 can mushroom soup
• 1 can milk
• 1/2 cup sour cream (optional)
• 1 pkg. egg noodles

Take meat and roll in flour. Brown the meat in shortening adding salt and pepper to the meat as it browns.

Remove meat from the pan and set aside. Add soup, milk, and sour cream if you are using it. Stir until mixed well together and add meat back in. Simmer until it thickens, serve over noodles or rice

Lasagna

This is the BEST recipe for Lasagna that I have EVER made!

From the kitchen of my mother-in-law Connie!

Lasagna

Makes 8x11 pan

1 lb. ground beef
3 8-oz. cans tomato sauce
9-11 lasagna noodles
12-oz. lowfat Cottage Cheese
12 oz. grated Mild Cheese
8 oz. grated Mozzarella Cheese

Cook and crumble ground beef until cooked. Add chopped onion if desired. Drain grease. Add tomato sauce and simmer.In the meantime, cook lasagna noodles in pot of boiling water to desired doneness. Rinse in cold water and let stand in water until noodles are removed. Grate mild and mozzarella cheese into separate bowls.

Layer as follows:Layer of lasagna noodles across bottom of pan (3 noodles). Wipe excess water off noodles as you remove from pot. Add 1/3 hamburger sauce mix. Sprinkle 1/4-1/2 C cottage cheese on this, then sprinkle 1/3 of mild cheese, then 1/3 of mozzarella cheese. Add two more similar layers on top of first layer. Fit in extra noodles in middle layer (5). Cover with aluminum foil and heat for 30 minutes in 350 degree oven. May be stored in fridge or freezer until ready to heat. It will require at least 1 hour to heat cold lasagna--longer if frozen. Bake until heated through. Enjoy! Leftover lasagna is even better than the first day--if you happen to have leftovers

Chicken & Broccoli Alfredo

Chicken & Broccoli Alfredo
1/2 pkg of 16 oz. linguine
1 c. fresh or frzn broccoli flowerets
2 tbsp. butter
1 lb skinless, boneless chicken breats cut into 1 1/2" pieces
1 can condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper

1. Prepare linguine according to pkg. Add broccoli during last 4 minutes of cooking time. Drain into a colander.2. Heat butter over med-high heat. Add chicken and cook until well browned, stirring often.3. Stir soup, milk. cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling.

Chicken Tetrazzini

• 16 oz spaghetti, cooked & drained
• 1 Tbsp butter
• 1 1/2 Tbsp lemon juice
• 8 oz sliced mushrooms
• 2 Cups chicken, cooked & diced
• 3 Tbsp butter
• 3 Tbsp flour
• 1/2 tsp paprika
• 1/8 tsp nutmeg
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 2 1/2 cups chicken broth
• 1 Cup skim milk
• 3/4 Cup Parmesan cheese
• Sprinkle of Paprika
  

Sauté the mushrooms and butter with lemon juice; toss them lightly with the cooked spaghetti and chicken and place in 9x13 casserole. Set aside. Melt the butter and stir in the flour and spices. Add broth and stir until the sauce thickens, then add milk. Pour the sauce over the noodles. Sprinkle with parmesan and paprika and bake at 400° for 25 minutes, or until browned and bubbly.

Theme for October

This month's theme is
PASTA!
As always, continue to post any new recipes from the other month's themes at anytime and don't forget to vote for November's theme.

Pineapple Chicken

1 16 oz bottle catalina dressing
1 16 oz can whole berry cranberry sauce
1 20 oz can chunk pineapple - include the juice
1 envelope dry onion soup mix

Mix together. Add 8 chicken breasts and marinate overnight. Put in 9x13 baking dish and bake at 350 for one hour. Serve over rice.

Microwave Chicken Parmesan

• 8 oz can tomato sauce
• 1 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1/2 Cup cornflake crumbs
• 1/4 Cup grated Parmesan cheese
• 1 tsp dried parsley flakes
• 6 boneless, skinless chicken breasts
• 1 egg, beaten
• 2/3 Cup shredded Mozzarella cheese
  

In a microwave-safe bowl, combine tomato sauce, Italian seasoning and garlic powder. Cover and microwave on high for 2 minutes; stir. Cook at 50% power for 3-5 minutes or until mixture simmers, stirring once, set aside. In a bowl, combine crumbs, parmesan and parsley. Dip chicken in egg, then roll in crumb mixture. Place in a lightly greased shallow 3 qt microwave-safe dish. Cover and microwave on high for 10-12 minutes, rotating a ½ turn after 5 minutes. Pour tomato mixture over chicken; sprinkle with mozzarella. Cook, uncovered, at 50% power for 3-5 minutes or until meat juices run clear.

Creamy Parmesan Chicken

• 2 cans Cream of Chicken soup
• 1 1/2 cup sour cream
• 1/4 cup grated Parmesan cheese (from can)
• 4 boneless chicken breasts

Mix above ingredients in a bowl and set aside. Place 4 boneless frozen chicken breasts (or fresh) in an ungreased casserole dish. Pour soup mixture on top of chicken. Bake at 350 degrees for 1 hour. Serve over rice.

Sweet and Sour Chicken

• 1-2 lbs boneless, skinless chicken tenders
• 1/2 cup pineapple juice
• 2 large eggs, beaten
• 2 Tbsp. ketcup
• 1/2 Tbsp. soy sauce
• 1 cup sugar
• 1/2 cup white vinegar
• 1/2 tsp. seasoning salt
• 1/2 tsp. salt
• some cornstarch

Coat chicken with cornstarch and then dip in beaten egg. Fry in oil just until brown and then place in baking dish. Combine sugar, vinegar, pineapple juice, ketchup, soy sauce, seasoning salt, and salt in a sauce pan. Heat and then pour over chicken. Bake at 350 degrees for 40-45 min. or until chicken is done.

Chicken Tortilla Bake

3 cups shredded cooked chicken
2 (4 oz) cans chopped green chilies
1 cup chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 small onion, finely chopped
12 corn tortillas
2 cups (8 oz) shredded cheddar cheese, divided

In a bowl combine chicken, chilies, broth, soups and onions, set aside. Warm tortillas according to package instructions. Layer half the tortillas on the bottom of a greased 9"x13" baking pan. Top with 1/2 of chicken mixture and 1/2 cheese. Repeat layers. Bake uncovered at 350 degrees for 30 minutes.

Sweet and Sour Chicken (or pork)

Marinate chicken in:
2 tbsp pineapple juice
2 tbsp soy sauce
2 tbsp cornstarch
mix until smooth and coat meat well. chill 20 minutes

Stir fry chicken in oil , drain meat and set aside. Stir-fry veggies like onions, peppers, baby corn, etc. until tender, add chicken in pan. Add sauce bring to a boil, add 15 oz drained pineapple chunks, boil 1 minute. Serve over rice.

Sauce:
3 tbsp pineapple juice
2 tbsp soy sauce
3 tbsp cornstarch
2/3 cup sugar
1/2 cup ketchup
1/4 cup white vinegar
2/3 cup water
Mix until smooth, if made ahead stir before adding to pan.

Chicken Enchiladas

4 chicken breasts, cooked, boned and diced
8 oz sour cream
1 can cream of chicken soup
1 cup shredded cheddar cheese
1 cup buttermilk
1 package flour tortillas

Mix together sour cream, soup, cheese and buttermilk. Save out 1 cup of this mixture. Add chicken to the rest of the mixture. Fill tortillas and place in baking dish. Top with reserved soup and sour cream mixture. You can spread more cheese on the top during the baking process.
Bake for 20-25 minutes at 325 degrees

Annie's Chicken Noodle soup!

BOIL TOGETHER UNTIL VEGGIES ARE TENDER:
6 cups water
3 cubes chicken bullion
frozen noodles
celery
carrots

THEN ADD:
3 cups milk
2 cans cream of chicken soup
1/2 cube butter or margarine
1 lb cubed, cooked chicken breast
salt & pepper to taste

French Bread Chicken

1 loaf of french bread cut in half
2 cups of cheddar cheese
1 tsp. Mrs. Dash Garlic/Herb
5 chicken breasts (cooked and shredded in bigger pieces)
3/4 cup light mayo
1 cup Swiss cheese

Mix everything (except swiss)above and spread on both halves of bread. Top with swiss cheese and season with pepper. Bake at 375 for 12-15 minutes

Mexican Chicken Casserole

2 cans cream of chicken soup
1 small can of Swanson's chicken breast (packed in water)
1 small can chopped green chili (optional)
1/4 c. minced onion
1/4 c. salsa (optional)
1 1/2 c. shredded cheese.
1 pkg (10 count) corn tortillas

Tear up tortillas innto bite size pieces and mix with all ingredients EXCEPT CHEESE...only add half of cheese to mix. Put in an 8 x 8 baking dish and top with remaining cheese. Cover and bake at 350 degreess until cheese is melted and bubbly, about 30-45 minutes.

Ritz Cracker Chicken

4 chicken breasts
2 tubes Ritz Crackers
1 can Cream of Chicken Soup
1 c. grated cheese
2 tsp. poppy seeds
8 oz. sour cream
1 1/2 cubes butter
Cook and cube chicken. Put chicken in a 9x13 greased pan. Heat sour cream and soup. Pour soup mixture over chicken. Sprinkle cheese over chicken and soup mixture. In a separate bowl, crush crackers and poppy seeds. Melt butter and pour over cracker mixture. Stir together and sprinkle cracker mixture over chicken. Bake 30 minutes at 350 degrees. Serve over cooked rice.

This is a great dish to make the night before, put in fridge and then cook. You can substitute plain yogurt for the sour cream.

Catalina Chicken Breasts

• 2 tsp. veg oil
• 6 small boneless skinless chicken breast halves (about 1 1/2lb)
• 1/2 cup Catalina dressing
• 1/2 cup apricot jam
• 1/2 pkg. dry onion soup mix

Preheat oven to 350 degrees. Heat oil in large skillet on mediuom-high heat. Add chicken; cook 4 min. on each side or until browned. Remove chicken from skillet; place in 3-qt. baking dish

Mix dressing, jam, and soup mix in small bowl. Pour over chicken.

Bake 45 min. or until chicken is cooked through.

Makes 6 servings.

BBQ Chicken

• 1/2 Cup dry onion
• 2 Cups ketchup
• 1 Cup vinegar
• 1 Cup oil
• 1 tsp dry mustard
• 1 tsp garlic salt
• 2 Cups brown sugar
• 1/2 tsp pepper
• 2 Tbsp flour
• Chicken

Mix all together. Place chicken in crock-pot and cover with sauce. Cook all day.

Theme for September

This month's theme is
CHICKEN!
As always, continue to post any new recipes from the other month's themes at anytime and don't forget to vote for October's theme.

Zucchini Brownies

Here is a sneaky way to get the kids to eat veggies, and a way to use up all of that extra zucchini. My four year old loved these.

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts (we left this out)
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. Bake for 25-30 minute in the preheated oven, until brownies spring back when gently touched.

Frosting
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Melt together the cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Spanish Rice (for side dishes last month)

5 slice bacon
1 can 4 oz green chilies
1 c. raw regular rice
1 c. salsa
1/2 c. chopped onion
1 clove garlic, minced
1 can condensed tomato soup
1 1/4 c. water

In a skillet over medium heat, cook bacon until lightly brown. Stir in onion, chilies, and garlic. Cook until veggies are tender, stirring occassionally. Stir in rice. Cook until rice is slightly brown, stirring often. Remove from heat. Stir in soup, salsa, and water. Mix well. Pour into 2 quart casserole dish. Cover and backe at 350 for 40 minutes or until rice is tender, stirring once.

Cheesy Potatoes

1 pkg. frzn hashbrowns
1 can cream of chicken soup
1 container sour cream
1 Tbsp dry onions
1 c. grated cheese
1 c. crushed cornflakes

Mix all together except corn flakes and 1/2 c. grated cheese/ Heat until bubbly at 350 degrres for 1/2 hours. Add cheese and cornflakes last 1/2 hour of baking.

Sunshine Carrots

1 to 2 lb baby carrots
1/2 c. water
3 Tbsp. sugar
1 c. orange juice
1 1/2 Tbsp cornstarch
1/2 tsp salt

Cook carrots until just tender. In another pan, combine all other ingredients and bring to a boil. Cook until thickened, then pour over carrots.Stir to cover and serve. Yield: 8 to 16 servings.

Cheesy Zucchini

• Onion
• Zucchini, halved lengthwise or cut in pieces
• Olive Oil
• Tomato Sauce
• Oregano
• Basil
• Garlic Powder
• Mozzarella Cheese, sliced or grated

Saute onion and zucchini in olive oil. Add tomato sauce and spices. Simmer until tender. If zucchini is halved, place slices of cheese on top. If chunks of zucchini, grate cheese and mix in. Turn off heat and cover. Serve.

Veggie Marinade

• 2 Tbsp Vinegar
• 2 Cloves Garlic
• 1 Tbsp Thyme
• 2 Tbsp Lemon Juice
• Pinch Salt
• 1/3 Cup Olive Oil
• 3 Zucchini
• 2 Summer Squash

Whisk together all but the vegetables. Cut zucchini and squash diagonal 1/4" to 1/2 " thick. Put vegetables in baking dish and pour on most of the marinade. Let soak for a couple of hours. Grill for about 8 minutes and add the rest of the marinade.

Theme for August

This month's theme is
VEGETABLES!
As always, continue to post any new recipes from the other month's themes at anytime and don't forget to vote for September's theme.

Baked Beans

• 2 large cans Pork n' Beans
• 1 lb bacon, cut in pieces
• 2 large green peppers, finely chopped
• 1 Cup brown sugar
• 1 Cup ketchup
• 2 medium onions, finely chopped
• 2 tsp Worcestershire sauce
  

Bake 3 hours at 350° or 1-½ hours in microwave. The beans are better the longer they bake (until sauce is thick). Bake in 4-8 quart pan with lid on. Take lid off about last hour. Stir occasionally.

Fry Pan Scalloped Potatoes

• 2 Cups milk
• 2 Tbsp flour
• small amount minced onion
• 1/2 cup cheese, grated
• garlic salt, to taste
• 2 Tbsp butter
  

Turn on electric fry pan to 300° and then make the sauce. Slice potatoes thin, then put in sauce. If you like more cheese, sprinkle more cheese on top. Turn fry pan back to slow cook at about 250° for 45 minutes.

Baked New Potatoes

• Red Potatoes
• Olive Oil
• Salt
  

Wash and cut new red potatoes into smaller pieces. Place in bowl. Coat with olive oil and kosher salt (larger salt crystals). Spread on cookie sheet and bake in 400° oven for 30 minutes until outside is crisp and a little browned and inside is tender.