CHEDDAR CHIVE AND ZUCCHINI QUICK BREAD
1 1/2 cups grated zucchini
1/4 cup chopped chives
2 eggs
3/4 cups sour cream
1/4 cup melted butter
1 1/2 cup shredded cheddar
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Mix zucchini, chives, eggs, sour cream, butter and cheese. Mix dry ingredients; stir in wet ingredients. Pour into a greased loaf pan. Bake at 350 for 50-60 minutes, or until a toothpick comes out clean. Garnish with cheddar cheese and chives while warm is desired.
RUM CAKE
Cake:
1 cup chopped nuts
1 box yellow cake mix
1 box instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup dark rum
Glaze:
1/4 cup butter
1/4 cup water
1 cup sugar
1/2 cup rum
Grease and flour 10 inch tube pan. Sprinkle with nuts. Mix all ingredients together. Pour over nuts. Bake at 325 for 1 hour. While baking, mix glaze ingredients together and boil for 5 minutes and cool. Invert cake onto plate and drizzle with glaze.
DILL TZATZIKI DIP
1 cucumber, shredded and drained
1 cup plain Greek yogurt
2 cloves minced garlic
1/2 tsp salt
2 sliced green onions
4 tsp fresh dill, minced
1/4 tsp lemon pepper
Assorted vegetables or pita chips
Mix ingredients together; chill overnight. Serve with veggies or chips.
CHERRY LIMEADE
16 oz bag frozen dark sweet cherries, thawed
2 quarts water
1 cup sugar
2/3 cup lime juice
1 tbls powdered sugar
Mash cherries, add to pitcher. Add remaining ingredients. Refrigerate overnight. Serve over ice.
PINEAPPLE SALSA
1 whole pineapple, cored, peeped and chopped
1/3 cup fresh cilantro, chopped
1 1/2 tsp cumin seed
1/3 cup minced purple onion
1 tbls brown sugar
Dash salt
Mix ingredients together. Refrigerate. Serve with tortilla chips or over grilled chicken, pork or fish.
RANCH BARBECUE PASTA SALAD
Dressing:
1 1/2 cups ranch dressing
1/2 cup barbecue sauce
1/4 cup salsa
Salad:
12 oz bow tie pasta, cooked according to directions
1 15 oz can corn, drained
1 15 oz can black beans, drained
2 tomatoes, chopped
1/2 bell pepper, chopped
1 cup shredded cheddar
6 slices bacon, fried and crumbled
3 green onions, sliced
Whisk dressing ingredients together. Toss all ingredients together with dressing. Refrigerate. Serve chilled.
