Squash Soup

If you have Squash in your garden I am sure you are drowning in it, I know I am. Probably the best recipe I have got from the Cummards is this Squash Soup recipe. I never knew what I was missing. I have since introduced it to many people, not one has given it a thumbs down. It is a hit with young and old ones alike. Even my 2yr. old Pres is a HUGE fan. So enough of that here it is:

btw it is Super simple

* If you try nothing else on my blog TRY THIS

Squash Soup

2 Medium Zucchinis diced

2 Medium Yellow Squash diced

Boil till tender and slightly opaque

Drain WELL

add 1/4 cup butter

add about 1 cup of half and half

then mash with a potato masher- but not too much

Then add salt and pepper to your liking.

Cookie Flower Bouquet

At the end of the school year I had J ask his teacher what she liked and she replied with Sugar Cookies. So we decided to do a cookie bouquet. No I have never done it before, nor am I good at making sugar cookies. So my attempt was adequate and it didn't come together as I had hoped, but for my first try it wasn't too bad. The cookies however were VERY yummy. I made 7 cookies with the skewers 2 broke before they were even frosted, one broke when we stood it up in the pot and 2 made it through the night. So in the end the pot of flowers contained 2 beautiful flower cookies and 1 cookie sitting on the bottom.

I used the recipe from Becoming Betty found here with a basic buttercream frosting

Southwestern Egg Rolls

Here is a great recipe I got on Please Hold the Onions.

My family devoured it. I have made it many times since and it just gets better.

One of my favorite parts is you can make it up and then freeze it and just take out how ever many you need. I have adapted this recipe slightly to the likes of my family. So that recipe is one the bottom- you can always check out their great website for the original recipe.

*my adaptation from Please Hold the Onions

Southwestern Egg Rolls

Ingredients

• 2 Tbs vegetable oil
• 5 chicken tenderloins/1-2 boneless, skinless breasts ( boiled and shredded) ( I boil mine frozen)
• 2 Tbs minced green onion
• 2 Tbs minced red/yellow bell pepper
• 1/3 c frozen corn kernels
• 1/4 c black beans, rinsed and drained
• 2 Tbs frozen chopped spinach, thawed and drained
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/3 tsp salt
• 1 pinch ground cayenne pepper
• 3/4 cup shredded Monterey Jack cheese
• 5 (6 inch) flour tortillas
• 1 quart oil for deep frying
  

Directions

1. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
2. Shred chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
3. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute or until hot and pliable.
4. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with wet toothpicks. Arrange in medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
5. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas for 10 minutes each, or until dark golden brown. Drain on paper towels before serving. (Instead of deep frying, you can bake them in the oven at 425 degrees F for about 12-15 minutes or until golden brown.)

Zucchini Bread

As a kid, meal time during the summer almost always had some type of "Squash/Zucchini" item. Zucchini Casserole, Zucchini and Hot Dog, and my Favorite Zucchini Bread. So now that I have my own garden I am able to make this little slice of heaven once again.

I love making these little bitty bread loaves- they are such a great little thing to give away. ( trust me anyone you bestow this gift upon will LOVE it)

If you are not already a fan of the Z-Bread, I challenge you to please give it a try, don't be scared you can hardly even taste the "Healthy" in it!

most of my fam likes them warm with butter, but I just eat it plain and it is still soooo good.

ZUCCHINI BREAD

Blend:

3 Eggs

1 C sugar

1 C brown sugar

Add:

1 C oil

1 C nuts (optional)

2 C grated zucchini

1 tsp vanilla

Mix together:

3 C flour

1 tsp. salt

2 tsp. cinnamon

1 tsp. soda

1/2 tsp. baking powder

1/4 tsp. nutmeg

Blend together and pour into greased and floured pans. ( 2 bread pans) - or ( 1 bread pan and 2 mini loaf pans)

Bake at 300 degrees for 1 hour.