I used the recipe from my betty crocker cook book.
Monday, July 20, 2015
Preheat oven to 350.
Cover cookie sheet with foil and spray with non stick cooking spray.
1/2 cup grated parmesan
1 tsp each of: oregano, thyme, basil
1/2 tsp each of: parsley, garlic powder
Salt and pepper
Mix all of the above in a small bowl.
In a separate bowl, beat one egg.
Spear 1 medium zucchini.
Dip zucchini in egg and then cover in parmesan mixture.
Place on cookie sheet.
Bake for 15-18 minutes or until tender.
Friday, July 3, 2015
I used fresh strawberries that we just picked! This was so yummy. The only thing I would do different would be to wait longer for the white middle to set before adding jello topping. Also, I would double the strawberries.
Click on below for recipe:
1 jalapeno, deseeded
1/2 large white onion
1/4 cup cilantro
1 clove of garlic, chopped
1 juice and zest of lime
1 splash of olive oil
5 roma tomatoes, quartered and deseeded
1 can of corn, rinsed and drained
Combine first six ingredients in a food processor and pulse until combined in small pieces. Add tomatoes and pulse until at least bite size pieces. Put mixture in a bowl and stir in corn. Let sit over night in the refrigerator or at least a couple hours. Serve with tortilla chips.