Butternut or Spaghetti Squash in the Instant Pot

• Wash skin
• Cut in fourths, scoop out seeds (can just to halves for spaghetti squash)
• Place on trivet in Instant Pot
• Add 1 c water to the bottom
• Cook manually on high pressure 7 min.
• Let vent naturally for 10 min, then can quick release.

Easy Chicken Cordon Bleu

From Mel's kitchen cafe  DELICIOUS!!! Love love love!

yield: 6 servings

EASY CHICKEN CORDON BLEU

PREP TIME: 15 MINS

COOK TIME: 35-40 MINS

INGREDIENTS:

FOR THE CORDON BLEU:

• 3 large boneless, skinless chicken breasts, cut in half length-wise (to form two thinner chicken breast cutlets) **then cut in half again to make more individual-sized portions.
• Salt and pepper
• 12 slices deli ham
• 6-8 slices Swiss cheese (6 to 8 ounces)
• 1 cup bread crumbs- panko 
• 2 tablespoons butter, melted

FOR THE PARMESAN-DIJON CREAM SAUCE:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
• 1 tablespoon Dijon mustard (Bavarian is good!)
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup freshly grated Parmesan cheese

OR THIS SAUCE:

• 1 can cream of chicken soup
• ½ c sour cream 
• Juice of 1 lemon (about ⅓ c)

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish with cooking spray set aside.
2. Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Lightly sprinkle both sides with salt and pepper.
3. Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese, shingling across the chicken breast to make sure the entire piece of chicken is covered with ham and cheese. Toss the bread crumbs with the melted butter and sprinkle the mixture over the top of the chicken.
4. Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
5. For the sauce, while the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, and cook for 1-2 minutes. Slowly pour in the milk while whisking quickly to avoid lumps.
6. Stir in the chicken bouillon granules. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
7. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. Season to taste with salt and pepper, if needed.
8. Serve each chicken cordon bleu portion with warm sauce.

Sweet Potato Fries

2 medium sweet potatoes
2 Tbs olive oil
Kosher salt
paprkika
pepper
garlic powder

Peel and cut sweet potatoes into the size of fries and place in a pile on baking sheet.  Drizzle the 2 Tbs olive oil over them.  With hands mix them with the oil and spread around the pan, having them not touch as much as possible.  Sprinkle salt and seasonings on top.

Bake at 425 for 20 min. Pull out and flip fries over.  Spread again as much as possible.  Bake again for another 20 min. Pull out and flip again.  Watch and bake another 10 min. Turn oven off and leave in 10 min or so until ready to eat.

Black Beans and Rice

INGREDIENTS:

• 4 teaspoons olive oil
• 1 green bell pepper, seeded and chopped
• 1 onion, finely chopped
• 5-6 cloves garlic, finely minced
• 2 (16-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes
• 1 1/2 cup low-sodium chicken broth
• 3/4 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/2 cup water
• 2 tablespoons finely chopped fresh cilantro
• Salt and freshly ground pepper to taste
• 1 3/4 cups rice, cooked with 3 1/2 c water

DIRECTIONS:

1. In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.
2. Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.
3. For an electric pressure cooker, use the Saute function to heat the oil. Cook the bell pepper, onion, and garlic, stirring often, for several minutes, until tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano, and water. Seal the lid and cook on high pressure for 5 minutes. Quick release the pressure. If you want the mixture thicker, continue cooking using the Saute function until the mixture is thick (stir often to prevent sticking). Stir in the cilantro and season to taste with salt and pepper, if needed.

Broccoli Salad

1 lb. fresh broccoli, cut into bite sized pieces
1 cucumber, sliced
1 lb. bacon, cooked and crumbled (opt)
1 small red onion, diced finely
½ cup dried cranberries
¾ cup sunflower seed kernels
1 cup light mayonnaise
 ½ cup sugar
2 tsp. white vinegar

 Instructions

1. Toss broccoli with bacon, onion, cranberries and sunflower kernels.
2. Whisk together mayo, sugar and vinegar.
Toss dressing in with broccoli salad an hour or two before serving.
Refrigerate until ready to serve. Stir before serving. Enjoy!

Creamy Broccoli Salad Author: Jen Nikolaus (thanks to Megan for introducing it to me!!)

Chicken Taco Chili

1 small onion, chopped
1 (15.5 oz) can black beans, drained
1 (15.5 oz) can kidney beans, drained
2 (8 oz) cans tomato sauce (original recipe calls for 1 but it's really thick)
10 oz package frozen corn
2 (14 oz) can diced tomatoes (original recipe calls for 2 cans, 10 oz with chilies)
4 oz can chopped green chili peppers (or less.  I didn't add)
1 packet taco seasoning
1 tsp cumin
1 tsp chili powder
1 c shredded chicken or 1 c taco quinioa
1/4 chopped cilantro for in it and some for on top individual servings

Combine all in slow cooker and cook on low 4-5 hours for high 3 hours.
(You can use raw chicken.  Cook low 8-10 hours or high 4-6 hours.  Take out half hour before and shred then put back in).

Top with fresh cilantro, sour cream, chips, onions, cheese, Fritos, etc.

From Vickie Allen

Zucchini Muffins

INGREDIENTS:

• 3/4 cup (5.75 ounces) granulated sugar (can use 1/2 cup for a less sweet muffin)
• 2 large eggs
• 1/3 cup canola, avocado, vegetable or melted coconut oil
• 1 teaspoon vanilla extract
• 1 1/4 cups (6.25 ounces) white whole wheat flour (can sub all-purpose)
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups finely shredded zucchini lightly squeezed of excess water (see note), about 10 ounces (measured after wringing)
• 1/2 cup (3 ounces) milk chocolate, semisweet or bittersweet chocolate chips (plus more for tops of muffins, if desired), optional
• Raw or coarse sugar for sprinkling on top, optional
• 
  

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
2. In a large bowl, whisk together the sugar, eggs, oil, and vanilla until well-combined.
3. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt.
4. Add the dry ingredients to the wet mixture and stir with a wooden spoon or spatula 3-4 times until the batter starts to come together but there are still streaks of flour throughout.
5. Stir in the shredded zucchini and chocolate chips, if using, until the batter is just combined. Don’t overmix! It’s ok if the batter is still slightly lumpy.
6. Divide the batter evenly among the prepared muffin tin. Add a few chocolate chips to the top of each muffin for a prettier chocolate chip appearance (totally optional). If making the batter without chocolate chips, sprinkle a bit of raw or coarse sugar over the top of the muffins (again, optional, but super delicious).
7. Bake for 19-22 minutes until the tops spring back lightly to the touch.
8. Let cool for a few minutes in the muffin tin before removing to a wire rack to cool completely. These taste best once cooled, in my opinion (and are delicious the next day, as well).

NOTES:

You don’t need to go crazy wringing the water out of the zucchini here. I simply shred the zucchini finely and then take handfuls and give the zucchini a good squeeze over the kitchen sink (with no extra tools like a kitchen towel, etc). A good, healthy squeeze will do just fine. No need to squeeze the guts out of the zucchini for this recipe. I’ve given a weight and general cup measure for the zucchini once it is lightly squeezed. 

Want another delicious variation? Sub in 1 cup finely shredded apple (Granny Smith or Honeycrisp are tasty here) for 1 cup of the zucchini (no need to squeeze water out of the apple). So yummy!

From Mel's Kitchen Cafe

• Doubled:
• 1 1/4 c sugar
• 4 eggs
• 2/3 c oil
• 2 tsp vanilla
• 2 1/2 flour
• 1 tsp cinnamon
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp salt
• 4 c zucchini, lightly squeezed
• 1 c chocolate chips plus a few on top

Instant Pot Baked Potatoes

1. Place 1 c cold water at the bottom of pot.
2. Place washed and pierced potatoes on top of rack in the pot.
3. Tighten lid.  Set to high pressure and cook:
1. 10 min for small potatoes
2. 14 min for small-med potatoes usually that you get from the grocery store 
3. 20 for large potatoes (from Costco)
4. When it's done let pressure release naturally for about 10 min.  Then, turn valve to release remaining pressure.
5. Optional (haven't done it): brush with olive oil and sprinkle sea salt. Bake at 400 for 10 min to crisp.

From this site.

Marissa's Brownies

This recipe is super easy and fits the pan perfectly:

2 cups flour
2 cups sugar
1/2 cup cocoa
1 tsp salt
5 eggs
1 cup oil
1 tsp vanilla
1 cup chocolate chips

Mix all ingredients together and pour into well-greased 9x13 pan.  Sprinkle with the chips on top.  Bake 350 degrees for 30 minutes.

From Marissa Redder

Hot Fudge Sauce

2 c sugar
1/4 c cocoa
1/4 c butter
2 Tbs cornstarch (original recipe: 1/4 c flour)
1 1/2 c cream (her recipe: 1 can evaporated milk)
2 tsp vanilla

Whisk sugar, cocoa and flour in medium pot.  Add evaporated milk.  Whisk.  Heat on medium??   Add butter stirring constantly.  Once it comes to a boil stir constantly for 2 1/2 minutes.  After it cools add vanilla.

From Marissa Redder

Swedish Christmas Rice

3 c cooked rice, white or brown
1/2 can evaporated milk
1/4 c sugar
1 Tbs corn starch
1 c milk

opt:  almonds

Place together in a slow cooker.  Cook on low for a couple hours.  Serve with milk and cinnamon/sugar.

Or cook on stove (in double boiler)

Cake Mix Cookies

1 pkg cake mix (lemon, chocolate, etc)
1/3 c oil
2 eggs

Mix together and drop onto parchment lined pan.
Bake at 375 for 6-8 min.
**1 Tbs scoop for 7 min
**1 1/2 Tbs scoop for 8 min

Or 350 for 9 min.

For Oreos:
Bake cookies as above, using any chocolate cake mix.

Frost with:
1/2 stick softened butter
4 oz cream cheese
2 1/3 c powdered sugar
1/2 tsp vanilla

Lentil Chili

From Mel's Kitchen Cafe  (This sounds awful, but it's so good! Delicious flavor.  Love it over baked potatoes!!)

INGREDIENTS:

• 1 pound lean ground beef or turkey (optional)
• 1/2 cup chopped yellow or white onion
• 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
• 28-ounce can crushed tomatoes
• 4 cups low-sodium chicken broth
• 1 1/2 cups (about 12-14 ounces) brown lentils, rinsed, picked through and drained
• 1 medium green bell pepper, cored, seeded and small diced
• 1 1/2 tablespoons chili powder
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• All the chili toppings your heart desires

DIRECTIONS:

1. INSTANT POT: Using the saute function, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
2. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Secure the lid. Cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes (if you are impatient, you can quick release right away, but liquid may sputter through the valve). After 10 minutes, quick release the remaining pressure.
3. Stir the chili and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.
4. STOVETOP: In a 5- or 6-quart pot over medium heat, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
5. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Bring the mixture to a boil and then reduce to a simmer. Cook for 30-40 minutes until the lentils are tender, stirring occasionally and moderating heat so the chili doesn’t burn on the bottom.
6. Add additional broth, if desired, to thin out the chili. Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.
7. SLOW COOKER: In a 10- or 12-inch skillet over medium heat, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
8. Add the ground meat to the insert of a 6-quart or larger slow cooker. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper.
9. Cover the slow cooker and cook on low for 6-8 hours. Stir the chili, and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.

Lentils! Let’s talk about them for a sec. I always use everyday, awesome brown lentils for this chili (I buy these ones on Amazon or grab them from the bulk bins at my grocery store). The recipe cooking times are written for these brown lentils. If using green lentils, most likely the cooking time will need to be increased (a couple minutes in the IP, maybe 10-15 minutes on the stove, not sure about the slow cooker). Red lentils will probably cook in about the same time as per the recipe – red lentils tend to break down a bit more so keep that in mind if you use them. 

If omitting the ground beef, I’d probably still saute the onions and garlic in a little oil as I find the onions don’t soften as well with just straight pressure cooking/simmering/slow cooking time. 

Chewy, Soft Pretzels

From Mel's Kitchen Cafe

(Double the recipe to make 12 good sized ones)

INGREDIENTS:

DOUGH:

• 2 1/2 cups (10 1/2 ounces) all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 1/4 teaspoons instant yeast
• 1 cup (8 ounces) very warm water

TOPPING:

• 1/2 cup (4 ounces) warm water
• 2 tablespoons baking soda
• Coarse salt (optional)
• 3 tablespoons butter, melted

DIRECTIONS:

1. In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes (see pictures below).
2. Preheat your oven to 500°F. Prepare two baking sheets by lining them with parchment paper.
3. Transfer the dough to a lightly greased work surface, and divide it into 6 equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn’t, it will make your pretzels splotchy. Sometimes I have a hard time getting the baking soda completely dissolved, so I just lightly stir up the mixture right before adding each pretzel.
4. Roll each piece of dough into a long, thin rope (anywhere from 14 to 22 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
5. Bake the pretzels for 7 to 9 minutes or until they’re golden brown. Bake one sheet at a time – it won’t hurt the other pretzels to chill out for a little longer.
6. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

Taco Quinoa and Lentils

(From Samily)

2 Tbs minced garlic (3-4 cloves) - modify if you aren't a garlic lover
1 cube (about a Tbs) veggie stock
1 1/4 c quinoa, rinsed
1 1/4 c brown lentils, rinsed
5 1/2 c water (or veggie stock)
1/2 Tbs minced dried onion flakes (or use as much fresh onion as you like and cook with garlic)
1/2 Tbs oregano
fresh cracked pepper
3/4 tsp kosher salt
1 tsp coriander
1/4 tsp cumin
1/4 tsp chili powder

Instructions:

1. In a medium saucepan, saute garlic (and onion if desired) in veggie stock until garlic is fragrant.
2. Add quinoa, lentils and water (or veggie stock) and bring to a boil, then reduce to a simmer.
3. Add all the seasoning while you are bringing to a boil.  Allow to simmer until most of the liquid has been absorbed and quinoa and lentils are tender.
4. Serve as if it were taco beans and meat on a tortilla, salad, in place of ground beef, etc.

Cara's Salad Dressing

1/2 c red wine vinegar
3/4 c oil
2 tsp poppy seeds
4 Tbs sugar
1 Tbs red onion
1 tsp salt
1/2 tsp dry mustard

Mix all together in blender

Top on mixture of lettuce/ spinach, candied pecans, apples, pears, craisins, mandarin oranges, etc.

Hillary's Chicken Tortellini Soup

1 Tbs oil
1 onion
2 large carrots
2 ribs celery
3 cloves garlic
2 qts chicken broth (Use "better than bullion" to make broth)
1 bay leaf
1 Tbs parsley
pepper
1 head broccoli
1 10 oz good cheese tortellini (refrigerator section-Rana brand)
1 c shredded chicken *Can make meatless and is great!!

Heat oil in large pot, add onion, carrots, and celery and saute a few minutes. Add garlic and cook a couple minutes.  Add broth, bay leaf, parsley, pepper.  Bring to a boil then simmer 20 min.  Add broccoli and cook about 4 min, then add tortellini and cook until done (5 min).

Minestrone Soup

Veggie-Packed Minestrone Soup

Adapted from OurBestBites

Ingredients
1 1/2 tablespoons olive oil
1 small/medium onion, chopped
1 c carrots, thinly sliced
1 c celery, diced
1 small zucchini, diced
4-5 cloves garlic, minced or pressed
1 14-ounce can diced tomatoes
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2-3 tablespoons fresh minced parsley
32 ounces vegetable broth (that’s 4 cups)
3 cups hot water
1 cup frozen french cut green beans
1 15-ounce cans red kidney beans, drained and rinsed
1 15-ounce cans white beans like Great Northern or Canalini, drained and rinced
1/2 cup ditalini or other small shell pasta
4 cups loosely packed fresh spinach leaves, chopped small
Parmesan cheese

Instructions:
*For crockpot forget oil.  Place onion-water in crockpot and cook on high about 4 hours.  Low, probably 8-10.  About 30-40 min before serving add the beans and pasta. (1 hour on low) Shortly before serving add the spinach. Top with cheese.


Heat a large stock pot to medium high heat.  Add olive oil to coat bottom of pan.  Add onions, carrot, and celery.  Saute 4-5 minutes, until onions start to look translucent.  Add zucchini and garlic and cook for 2-3 minutes longer, stirring until garlic is fragrant.  Add green beans, kidney and white beans, tomatoes, and seasonings and stir to combine.  Add broth and water and bring soup to a simmer.  Cover pot and simmer on low for 20-25 minutes, until carrots and celery are tender.  Add pasta and cook until pasta is soft, 8-10 minutes.  (Add additional vegetable broth or water if you feel you need it for preferred consistency.)  Remove pot from heat and stir in spinach and parsley.  Season with additional salt and pepper to taste.
Top each serving with parmesan cheese.

Yield: 8 servings (1 1/2 cups each)
Nutritional Info: Calories:  250 Protein: 30 g Fat: 1 g Carbs: 68 g

Corn Bread

• 1 cup flour (can do all white whole wheat or up to half whole wheat)
• 1 cup cornmeal
• ½ to 2/3 cup honey or sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup oil

Directions

1. Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar/honey, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Recipe from:

https://www.thetaylor-house.com/sweet-honey-corn-bread-recipe/2/

Fresh Zucchini and Tomato Linguine - Mel's Kitchen Cafe

INGREDIENTS:

• 12 ounces linguine or fettuccine 
• 1 tablespoon olive oil
• 1/2 cup finely diced shallot or onion
• 2 cloves garlic, finely minced or pressed through a garlic press
• Pinch of red pepper flakes (optional)
• 4 cups diced zucchini 
• 2 cups cherry tomatoes, halved 
• 1 cup chicken or vegetable broth
• Salt and pepper to taste
• 1 cup chopped fresh basil
• 1/2 to 1 cup freshly grated Parmesan cheese

DIRECTIONS:

1. Bring a pot of lightly salted water to a boil and cook the linguine until al dente, according to package directions. Drain and toss with a drizzle of olive oil to prevent sticking (unless ready enough to just add to the sauce mixture below).
2. While the water is boiling/pasta is cooking: heat the oil in a nonstick 12-inch skillet over medium heat. Add the onion, garlic and red pepper flakes, if using, and cook, stirring often, until the onion turns translucent, 3-4 minutes.
3. Add the zucchini, tomatoes, broth and a pinch of salt and pepper. Bring the mixture to a simmer, and cook until the zucchini and tomatoes soften, 5-10 minutes; the mixture will thicken a bit as the liquid evaporates and it cooks down. Stir every once in a while to prevent sticking and moderate heat, if needed. Season to taste with additional salt and pepper, if needed.
4. Toss the drained pasta with the zucchini/tomato mixture. Add the basil and Parmesan cheese and toss again. Serve immediately.

Ethel's Sugar Cookies

3/4 c butter
1 c sugar
2 eggs
1/2 tsp lemon or orange flavoring, or 1 tsp vanilla
2 1/2 c flour
1 tsp baking powder
1 tsp salt

Mix butter, sugar, eggs, and flavoring thoroughly.  Stif flour powder, and salt together.  Blend in.  Chill at least 1 hour.
Heat oven to 400.  Roll dough on floured board 1/4" thick.  Cut with cookie cutters and place on greased/parchment lined baking sheet.  Bake about 6 min. or until cookies are a delicate golden color.

Makes 2-3 doz cookies.

Sweet Glaze
2 c powdered sugar
4 Tbs milk
1/2 tsp vanilla
1/2 tsp orange/lemon flavoring

Onion Soup Mix

(For Garden Harvest Casserole)

Onion Soup Mix  (1 pack)
1/4 c dried onion flakes
2 Tbs beef broth granuals
1/4 tsp onion powder
1/4 tsp parsley
1/8 tsp celery
1/8 tsp paprika
1/8 tsp pepper

1 1/2 pack
1/4 c + 2 Tbs dried onion flakes
3 Tbs beef broth granuals
1/4 +1/8 tsp onion powder
1/4 + 1/8 tsp parsley
1/8 + 1/16 celery
1/8 + 1/16 paprika
1/8 + 1/16 pepper

Skillet Zucchini and Yellow Squash

From Mel's Kitchen Cafe

1/2 Tbs butter (can just do all olive oil)
1/2 Tbs olive oil 
1 med squash, diced
1 med zucchini, diced
Salt and pepper to taste
Parmesan cheese opt

1. Heat butter/olive oil on med heat until hot and rippling. 
2. Add the zucchini and yellow squash in as even a layer as possible (it should sizzle as it hits the skillet) and sprinkle with salt and pepper. Let it sit without stirring or moving for 2-3 minutes so it can get nice and golden. Give it a good stir, add a touch more salt and pepper to taste if needed, and let it continue to cook, stirring only every now and then, until the squash is browning here and there and tender to your liking, about 5-7 more minutes.
3. Season with salt and pepper to taste and top with freshly grated Parmesan, if desired. Serve immediately.

How to cook black beans

For 1 lb dry, black beans-

Rinse and sort out any rocks, then place in slow cooker.

Add 6 cups water and cook on high about 4-5 hours (double-check that)

For better flavor add a chopped up onion, garlic, and bay leaves.

Mel's Tri-Color Pasta Salad

INGREDIENTS:

• 12-ounce package tri-color rotini pasta, cooked and drained
• 2/3 cup creamy Caesar dressing
• 1/2 teaspoon coarse, kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 3 roma tomatoes, diced
• 1 (6-ounce) can black olives, drained and chopped
• 1/4 cup finely diced red onion (or green onions)
• 3/4 cup shredded parmesan cheese
• 6-10 fresh basil leaves, cut into strips or torn into pieces, plus more for garnish, if desired
• 1/4 cup basil pesto
• 1/2 to 1 cup toasted pine nuts (optional – or unsalted sunflower seeds, love it even without!)
• *Can add 1-2 c shredded chicken

1. Cook the pasta in a large pot of boiling, salted water according to package directions. Drain and coat with the Caesar dressing while still warm.
2. Add the rest of the ingredients, except for the pine nuts and extra basil. Toss well to combine. Add additional salt and pepper to taste, if needed.
3. Refrigerate until ready to serve (4-8 hours). If the pasta salad seems dry after refrigerating, add a little more Caesar dressing and stir to combine. Before serving, top with pine nuts and fresh basil, if desired.