Easy Cheesy Zucchini Bake

This recipe comes from the same lady I got the zucchini cupcakes from. She made this for a bbq we went to and I LOVED it! It's such a great way to eat your zucchini and yellow squash. I especially love the tomatoes in it. She said she adds extra too. So gardeners--make this!!

Penzey's Easy Cheesy Zucchini Bake
http://www.wegottaeat.com/

2 medium tomatoes, peeled and cut into wedges (she and I didn't peel them)
2 small zucchini, sliced
2 small yellow squash, sliced
1/2 tsp thyme
1 tsp basil
1 tsp grandulated garlic powder
1/2 cup shredded cheddar cheese
1/2 cup grated parmesan or romano cheese
1/3 cup dry bread crumbs
1 cup shredded mozzarella cheese

Preheat oven to 350. Combine the tomatoes, zucchini, squash, seasonings, and cheddar cheese. Place in a 1/5 qt baking dish. Top with the parmesan or romano cheese and bread crumbs. Bake at 350 for 45 minutes or until the vegetables are tender. If you want, you can then sprinkle the mozzarella cheese over the top and let stand 5 minutes, so the cheese melts before serving.

Yield: 4 servings (In my family it yields much more cause they aren't big squash fans...)

Our newest blogger!!

Awhile ago I talked to you girls about inviting Tia to our blog. It has taken her this long to figure out how to access and post. She is a blogging rookie, so don't judge her too harshly. :) (Plus she moved to Texas and has been settling down there).

You Hjelm girls know Bryan's friend Kramer? Well, Tia married Kramer's brother, Ethan. She is a California girl who converted in college and then married Ethan. They moved to Utah and then out to Texas.

She taught English courses at UVU, is an incredible scrapbooker, and an excellent cook. I know because she cooked once a week when she stayed with us. And it wasn't just a throw together meal--she is a chef! So, give her recipes a try because each one will be worth it!

(And now Carissa doesn't have to be the only one posting recipes anymore!!) :)

Willena’s Blue Cheese Dressing

I don't know how everyone feels about Blue Cheese Dressing, but Ethan's aunt got him addicted to the stuff here in Texas. This recipe has changed my feeling towards Blue Cheese Dressing! I'm a total fan. Normally we cut the cheese to 3/4 cup.

1 Cup Best Foods Mayonaise

4 Oz. Blue Cheese, crumbled (about 1 cup)

¼ Cup Dry White Wine, or White wine Vinegar

1 TBSP Onion, Graded

4-5 Drops Tabasco

Zucchini Cupcakes

Tis the season for zucchini!!! I have my new ward's cookbook and heard some ladies carrying on and on about Stephanie's zucchini cupcakes. Tonight, Brent bbqed so I was off the hook for dinner. So, I made dessert (rarely happens anymore...so sad!). Let me tell you--they are amazing!!! Partly because the cupcake includes almond extract and the yummy autumn spices--cinnamon and cloves. But also because it involves a caramel frosting!!! So, grow those zucchini and make these cupcakes! You won't regret it!

Zucchini Cupcakes
Stephanie Bringhurst

3 eggs
1 1/2 cups sugar
1/2 cup oil
1/2 cup orange juice
1 tsp almond extract
2 1/2 cups flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp cloves
1 1/2 cups shredded zucchini

Beat eggs, sugar, oil, orange juice, and extract together. Combine the dry ingredients separately then add to the egg mixture and mix well. Add zucchini and mix well. Fill 18-24 greased or paper lined muffin cups 2/3 cup full. Bake at 350 for 20 minutes. Cool before frosting.


Caramel Frosting
1 cup brown sguar
1/2 cup butter
1/4 cup milk
1 tsp vanilla extract
2 cups powdered sugar

Combine brown sugar, butter, and milk in a saucepan. Bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat and stir in vanilla. Cool to lukewarm and gradually beat in the powdered sugar until it reaches a spreading consistency.