Honey Mustard Dip

We like to dip our big soft pretzels (that we buy) in this dip. Yummy!

3/4 C. mayo
4 1/2 t. honey
1 1/2 t. dijon mustard

Combine ingredients in a small bowl & stir well. Serve with soft pretzels.

Zucchini Delight

4 medium zucchini (or summer squash) sliced 1/4"-1/2" thick
1/2 c. diced onion
1 c. frozen corn (or 1 15 oz. can of corn)
1/2 can diced green chiles (or 1 jalepeno, chopped)
1 qt. stewed tomatoes, drained (or 1 tomato, choppped)
2 T. butter
1/2 t. black pepper
1/2 t. seasoning salt
1 c. monterey jack cheese (I use whatever I have on hand, usually cheddar)

In 9X13 pan, layer slices of zucchini. Top with onion, corn, chiles, tomatoes & dot with butter. Season with pepper & seasoning salt. Bake covered with foil at 350 degrees for 20-25 minutes or until zucchini is tender. You may need to drain some of the liquid off before sprinkling with the cheese. Bake until melted.

Chicken Shish Kabobs

1 Bottle of Kraft Balsamic Vinaigrette Dressing
Chicken, cubed
pineapple, cubed
bell peppers, in chunks
mushrooms, halved
whole cherry tomatoes
Sometimes we add Kielbasa chunks too

Prepare all fruit, veggies & chicken. Marinate veggies & chicken in Balsamic dressing in separate Ziploc bags for 3-4 hrs. I don't marinate the pineapple. Thread veggies, fruit & chicken onto skewers (if using wooden skewers, let them soak in water for 30 minutes prior to using). Grill on medium-high heat until done, turning as needed.

We like to serve these with salt potatoes & a green salad. Yummy & healthy!

Tartar sauce

1 c. light mayo
1/4 c. dill relish,drained
1T. finely chopped onion
1 T. diced pimento (I never add this, but you can!)
1 t. lemon juice
1 T. parsley

Mix all ingredients together & chill for 2 hours. We have eaten this after 1/2 hr, & it's just fine.

Pumpkin Roll

This might look like it takes a long time to make or look difficult, but it really isn't. It is so yummy, you might want to make more than one.

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup walnuts, chopped (optional)

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:

FOR CAKE:PREHEAT oven to 375°. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.)

Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. Yield: 1 Roll, approx. 10 servings

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Banana Bread

1/2 c. margarine or butter
1 c. sugar
2 eggs
1 c. mashed bananas
1/4 c. milk + 1t. lemon juice (to make buttermilk)
2 c. flour
1 1/2 t. baking powder
1/2 t. soda
1/4 t. salt
1/2 c. nuts, chopped

Preheat oven to 350 degrees. Grease loaf pan. Cream margarine & sugar. Add eggs, banana & milk. Mix dry ingredients in seperate bowl. Add to wet ingredients. Add nuts if desired. Bake for 1 hr. This recipe can be doubled or tripled.

Zucchini Bread

1 c. oil
2 c. sugar
3 eggs
3 t. vanilla
2 c. zucchini, shredded
3 c. flour
1 t. baking soda
1 t. salt
3 t. cinnamon
1/4 t. baking powder
1/2 c. chopped nuts, optional

Preheat oven to 350 degrees. In mixer bowl, combine oil & sugar. Add eggs, vanilla & zucchini. Mix dry ingredients in seperate bowl, add slowly to wet ingredients. Divide into 2 greased loaf pans. Bake for 1 hr. Yield: 2 loaves