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Food tastes so much better when its fresh and home grown! Here is a few of our favorite recipes. Try them at home- you will not be disappointed!

Caramel Apple Cheesecake

(TaraLee's FAVORITE!!)

INGREDIENTS

Serves: 12

Crust:
2 cups graham cracker crumbs
⅛ cup brown sugar
⅓ cup butter, melted

Filling:
16 ounces cream cheese, softened
¼ cup brown sugar
¼ cup white sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
¼ teaspoon ginger
1 teaspoon vanilla extract
2 green apples, peeled and thinly sliced

Topping:
¼ cup rolled oats
¼ cup flour
¼ cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter, melted
Caramel sauce

 

PREPARATION

1. Preheat oven to 350°F/180°C.
2. In a bowl, mix the crust ingredients. Press into the bottom of a greased 8-inch springform pan. Bake for 5 minutes.
3. In another bowl, mix all the filling ingredients except the apples. Spread over the graham cracker crust, then layer the apple slices on top.
4. In another bowl, mix all the topping ingredients except the caramel, and sprinkle evenly over the apple layer. Bake for 30 minutes.
5. Drizzle on caramel sauce.
6. Enjoy!

Upside-Down Apple Pecan Pie

YIELD: 8-10 SERVINGS

PREP TIME: 15 MINUTES

COOK TIME: 40-50 MINUTES

TOTAL TIME: 55-65 MINUTES

This self-glazing, award winning Upside-Down Apple Pecan Pie is sure to please any crowd. It's an apple pie like no other!

INGREDIENTS:

  • 1 cup chopped pecans

  • 1/2 cup firmly packed brown sugar

  • 1/3 cup butter, melted

  • 1 box of package refrigerated pie crusts (I prefer Pillsbury All Ready Pie Crust or you can make your own pie crust)

  • 1 teaspoon flour

  • 6  medium apples, sliced & peeled (I prefer Granny Smith and Braeburn apples)

  • 1/4 cup sugar

  • 2 tablespoons flour

  • 1/2 teaspoon cinnamon

  • 1/8 teaspoon nutmeg

DIRECTIONS:

  1. Heat oven to 375°F

  2. Using a 9-inch pie plate, combine pecans, brown sugar and margarine; spread evenly over bottom of pan.

  3. Place bottom pie crust over pecan mixture in pan. Press crust down around sides of pan and sprinkle with 1 teaspoon flour.

  4. In large bowl, combine apples, sugar, flour, cinnamon and nutmeg. mix lightly. Spoon into pie crust-lined plate.

  5. Top with second pie crust, and flute. Cut 4-5 slits in top crust, for steam to escape. Place pie plate on cookie sheet and bake at 375° for 40-50 minutes or until crust is golden brown.

  6. Remove pie from oven, and cool on wire rack for 5 minutes.  Place serving plate over pie and carefully invert hot pie. Remove pie plate. Some nuts may remain in pan, replace on pie with a knife

  7. Cool at least 1 hour before serving

Peach-Cucumber Salad

*Very refreshing and tasty on a hot, summer day*

​

*Pairs Great with a peppered, grilled pork tenderloin!*

Ingredients:

  • 1 very large peach, diced

  • 3/4 lb. cucumber, diced (1 will do)

  • 1/2 cup coarsely chopped mint

  • 1/2 cup coarsely chopped cilantro

  • 2 TBS minced shallots (green bunching onions or scallions work as well)

  • 2 TBS lime juice

  • 1/4 cup extra-virgin olive oil

  • Salt for seasoning

Directions:

1. In a medium sized bowl, whisk the lime juice with the 1/4 cup of olive oil and season with salt.

2.Add the shallots in the same bowl and let stand for 5 minutes.

3. Add the peach, cucumbers, mint, and cilantro. Season with salt to taste.

Tortellini Garden Salad

Serves 6

​

Ingredients:

  • 16 ounce package frozen cheese tortellini

  • 1/4 cup extra-virgin olive oil

  • 1/4 cup freshly squeezed lemon juice

  • 1 TBSP honey

  • 2 TSP fresh lemon zest

  • 2 TBSP pine nuts

  • 1 medium green bell pepper (seeded and sliced into thin strips)

  • 1 medium red bell pepper (seeded and sliced into thin strips)

  • 1 medium green onion, chopped

  • 1 medium carrot, chopped

  • 1/2 cup sliced black olives

  • 1/2 cup crumbled feta cheese

  • Salt and pepper to taste

Directions:

Cook tortellini according to package directions; drain and set aside to cool. In small bowl, whisk together olive oil, lemon juice, honey and lemon zest. Stir in pine nuts and set aside.

In a large bowl toss together bell pepper, onion, carrot, olives and feta cheese. Taste:) Cover and refrigerate until ready to serve.

​

Zucchini

For those of you who have your own garden, there is always a period when you are over-run by zucchini. Heres a few tastey recipes to use up that extra squash!

Zucchini Cobbler

*Have to try it to believe it! Tastes very similar to apple cobbler!*

Ingredients: 

Filling:

  • 8 cups zucchini, peeled and chopped

  • 2/3 cup lemon juice

  • 1 cup white sugar

  • 1 tsp ground cinnimon

  • 1/2 tsp ground nutmeg

Topping:

  • 4 cups flour

  • 2 cups white sugar

  • 1 1/2 cups butter, chilled

  • 1 tsp ground cinnimon

Directions:

1.In a large saucepan over medium heat, cook and stir          zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.

​

2.Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.

​

3.Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.

Zucchini Fritters

Yeild: 4 servings      Prep Time: 15 Minutes      Cook Time: 10 Minutes 

Ingredients:

  • 1 1/2 Pounds zucchini, grated

  • 1 Tsp salt

  • 1/4 cup all-purpose flour

  • 1/4 cup grated parmesan

  • 2 cloves garlic, minced

  • 1 large egg, beaten

  • Kosher salt and ground black pepper, to taste

  • 2 Tbsp olive oil

Directions:

  • Place grated zucchini in a                                                 colander over the sink. Add                                             salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completley.

  • In a large bowl, combine zucchini, flour, parmesan, garlic and egg; season with salt and pepper to taste.

  • Heat olive oil in a large skillet over medium heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.

  • Serve immediately. 

Zucchini Parmesan Foil Packets

Easy, quick, zero clean-up and easy serving! Can be grilled or baked, so you can have it anytime, anywhere!

Ingredients:

  • 1/4 cup unsalted butter, melted

  • 1/4 cup grated parmesan

  • 1 tsp dried basil

  • 1 tsp dried oregano

  • Kosher salt and ground black pepper, to taste

  • 4 zucchini cut into 1/4" thick rounds

  • 1/4 tsp crushed red pepper flakes

  • 2 tbsp chopped fresh parsley leaves

Baked Zucchini Ranch Parmesan Chips

Ingredients:

  • 1/2 cup all-purpose flour

  • 1/4 cup grated parmesan cheese

  • 1 (1 ounce) package Ranch seasoning and salad dressing mix

  • 1/4 tsp cayenne pepper (optional)

  • Kosher salt and ground pepper to taste

  • 2 zucchini, thinly sliced to 1/4 inch think rounds

  • 2 large eggs, beaten

  • 2 tbsp chopped fresh parsley leaves

Directions:

  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

  • In a large bowl, combine flour, Parmesan, Ranch Seasoning and cayenne pepper; season with salt and pepper, to taste. Set aside.

  • Working in batches, dip zucchini rounds into eggs, then dredge in flour mixture, pressing to coat.

  • Place zucchini in a single layer onto the prepared baking sheet.

  • Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.

  • Serve immediately, garnished with parsley, if desired.

Zucchini Alfredo

-Delicious, yet healthy and low-carb!

Ingredients:

  • 3 tablespoons unsalted butter, divided

  • 1 pound (3 medium-sized) zucchini, spiralized*

  • 2 cloves garlic, minced

  • 2 tablespoons all-purpose flour

  • 1 1/2 cups 2% milk, or more, as needed

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried oregano

  • 1/4 cup half and half

  • 1/4 cup freshly grated Parmesan cheese

  • Kosher salt and freshly ground black pepper, to taste

  • 2 tablespoons chopped fresh parsley leaves

Directions:

  • Melt 1 tablespoon butter in a saucepan over medium heat. Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes; set aside.

  • Melt remaining 2 tablespoons butter in the saucepan. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

  • Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.

  • Stir in zucchini and gently toss to combine.

  • Serve immediately, garnished with parsley, if desired.​

Sausage Stuffed Zucchini Boats

(From skinnytaste.com)

Ingredients:

  • 1 1/4 cup marinara sauce

  • 4 medium zucchini

  • 1 tsp oil

  • 1/2 small onion, finely chopped

  • 3 cloves garlic, crushed

Directions:

  • Bring a large pot of water to boil

  • Pre heat oven to 400 degrees. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out the flesh, leaving 1/4" thick. Chop the scooped out flesh of the succhini in small peices and set aside.

  • Drop zucchini halves in boiling water and cook for 1 minute, then remove from water.

  • Place 1/4 cup sauce in the bottom of                                      a 9 by 12" baking dish, and place                               zucchini halves cut side up.

  • In a large saute pan, brown                                           sausage, breaking up as soon                                              as it cooks into smaller peices                                           until browned; set aside. Heat                                               oil and add onion, garlic and                                               bell pepper. Cook on a                                                 medium-low heat for about 2-3                                   minutes, until onions are                                        translucent. Add chopped                                           zucchini, season with salt and                                       pepper and cook about 2-3 minutes.                          Combine with sausage and cook a few more minutes.

  • Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tbsp sauce, 1 tbsp mozarella cheese and 1 tsp parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

  • 1/2 cup red bell pepper

  • 14 oz. ground italian sausage

  • 1/2 cup part skim or whole milk mozzarella

  • 8 tsp grated parmesan

                                            Directions:

  • Preheat grill over high heat

  • Whisk together butter, parmesan, basil, and oregano; season with salt and pepper to taste.

  • Center zucchini on a sheet of foil, sppon butter mixture over zucchini. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

  • Place foil packet on grill and cook until just cooked through, about 15-20 minutes.

  • Serve immediatley, garnished with red pepper flakes and parsley if desired.

​

Peach Oatmeal Muffins

Ingredients:

  • 1 cup all-purpose flour

  • 1 cup rolled oats

  • 1/2 cup brown sugar, packed

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 cup (1 stick) unsalted butter, melted and cooled

  • 1 cup sour cream

  • 1 large egg, beaten

  • 1 cup chopped peaches

For The Cinnamon Sugar:

  • 1/4 cup sugar

  • 1 tablespoon cinnamon

Directions:

  • Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.

  • To make the cinnamon sugar, combine sugar and cinnamon in a small bowl; set aside.

  • In a large bowl, combine flour, oats, brown sugar, baking powder and salt.

  • In a large glass measuring cup or another bowl, whisk together butter, sour cream and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add peaches and gently toss to combine.

  • Scoop the batter evenly into the muffin tray. Sprinkle with cinnamon sugar. Place into oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.

  • Remove from oven and cool on a wire rack.

Four Cheese Garlic Spaghetti Squash

Ingredients:

  • 2 tablespoons unsalted butter

  • 4 cloves garlic, minced

  • 1/4 cup all-purpose flour

  • 1 1/2 cups 2% milk, or more, as needed

  • 1/2 cup half and half*

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried oregano

  • 1 cup shredded mozzarella cheese

  • 1/4 cup shredded fontina cheese

  • 1/4 cup shredded Gruyere cheese

  • 1/4 cup freshly grated Parmesan cheese

  • Kosher salt and freshly ground black pepper, to taste

  • 2 tablespoons chopped fresh chives

For the Speghetti Squash:

  • 1 (2-3 pounds) spaghetti squash

  • 2 tablespoons olive oil

  • Kosher salt and freshly ground black pepper, to taste

Directions:

  • Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

     Coupons

  • Cut the squash in half lengthwise from stem to tail and scrape out the seeds.* Drizzle with olive oil and season with salt and pepper, to taste.

  • Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.

  • Remove from oven and let rest until cool enough to handle.

  • Using a fork, scrape the flesh to create long strands.

  • Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

  • Gradually whisk in milk, half and half, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cheeses until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.

  • Stir in spaghetti squash until well combined.

  • Serve immediately, garnished with chives, if desired.

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