Stuffed Zucchini

• Prep
  10 m
• Cook
  1 h
• Ready In
  1 h 10 m

From AllRecipies

"This is good served with French bread and a salad."

Ingredients

• 3 zucchini
• 1 pound pork sausage
• 1 cup dry bread crumbs
• 1 clove garlic, minced

• 1 (32 ounce) jar spaghetti sauce
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, and parmesan cheese. Stuff squash with sausage mixture and place in 9x13 inch baking pan. Pour sauce over squash and cover pan with foil.
3. Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

Cherry Pretzel Torte, Mom's.

CHERRY PRETZEL TORTE

1 c. butter or margarine

3/4 c. sugar

2 c. coarsely crushed pretzels

1 pkg. (8 oz.) cream cheese (softened)

1/2 c. powdered sugar

2 pkg. whipped topping mix

1 can Wilderness Cherry fruit filling or other fruit filling

Melt butter in saucepan.  Add sugar and blend.

Remove from heat, add pretzels and stir in lightly.  Reserve 3/4 c. of pretzel mix for topping.

Press remains into ungreased 9x13" pan.  Blend softened cream cheese and powdered sugar together.  Whip topping mix according to directions on pkg.  Fold into cheese mix.  Spread 1/2 of cheese mix over pretzel crust.  Carefully spread cherry fruit filling over cheese mix.  Then spread remaining mix over cherries.  Top with reserved pretzel mix.  Refrigerate 2-3 hours.  

8 Year Birthday Cake Choice, 2016.

AND, Rita's 8th Birthday Cake Pic, too!

Mom's Chicken Cordon Bleau. Complements Ruby!

Mom’s Cordon Bleau.

Chicken Breasts (or veal), pound thin and fold or slice in half to stuff.

1.  Stuff with fontina and proscuitto (I use mozzarella and summer sausage if the Italian choices are not available.)  Tie stuffing in.
2. Roll stuffed pieces in a mix of flour and salt & pepper.
3. Brown both sides in a mix of 3T. olive oil and 2T. melted butter.
4. Then, brown on each side for ten minutes, covered.
5. Remove from pan and put on serving platter.  Pour ¾ c. chicken stock and ½ c. dry white wine into drippings bring to boil,  scraping residue.  Simmer a few minutes and pour over chicken.  Whala!!!

Honey BBQ Oven Baked Chicken Thighs

Honey BBQ Oven Baked Chicken Thighs Recipe

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

Ingredients

• 6 boneless skinless chicken thighs
• ½ teaspoon Kosher salt
• ¼ teaspoon pepper
• 1 cup barbecue sauce
• ½ cup honey
• 2 teaspoons mustard
• 1 teaspoon hot sauce
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder

1. Preheat oven to 425°F
2. Line a baking sheet with tin foil and spray with non stick cooking spray.
3. Place the chicken on the prepared baking sheet and sprinkle with salt and pepper.
4. In a small bowl combine the rest of the ingredients until well blended.
5. Using a basting brush, brush chicken with sauce. Place in the oven and bake for 20 minutes.
6. Remove chicken thighs from the oven and turn each piece over using tongs. Brush the other side of the chicken and place back in the oven for an additional 20 minutes.
7. Serve hot.