Zucchini Pancakes
Yield: 8 to 12
Ingredients:

3 medium zucchini, shredded, about 3 cups shredded
1 teaspoon salt
3 large eggs
3/4 cup good quality grated Parmesan cheese
1 teaspoon dried leaf basil, or about 3 teaspoons finely chopped fresh basil
3 tablespoons flour
1/4 teaspoon ground black pepper
butter

Preparation:
Put the shredded zucchini in a colander and mix with the salt. Cover and let drain for about 1 hour. Refrigerate if draining for a longer period of time.

In a mixing bowl, combine the shredded zucchini with the beaten eggs, cheese, basil, flour, and pepper.

Heat a few teaspoons of butter in a large skillet or griddle over medium heat. Spoon a few tablespoons of the zucchini batter on the skillet for each pancake and cook until browned on the bottom. Turn and cook until browned on the other side.

Serve as an appetizer with a dip or chili sauce, or serve as a side dish with grilled meat or poultry.

Makes 8 to 12, depending on size.

Lemon Curd Filled Cupcakes with Lemon Buttercream

Ingredients

LEMON CUPCAKES
• 1 box Lemon Instant Pudding mix (4 serving size)
• 1 box Lemon Cake Mix
• 4 eggs
• 1 cup water
• 1/2 cup butter, melted
LEMON CURD
• 1 cup white sugar
• 3 eggs
• 1 cup fresh lemon juice (squeezed from 5 lemons)
• zest of 3 lemons
• 1/2 cup unsalted butter, melted
LEMON BUTTERCREAM
• 2 cups (4 sticks) unsalted butter, softened
• 2 pounds powdered sugar
• 1/8 teaspoon salt
• 2 teaspoons vanilla extract (use clear vanilla if you want white frosting)
• zest of 2-3 lemons
• fresh lemon juice from 1-2 lemons (about 1/4 cup)
• 1-3 tablespoons heavy whipping cream (start with one and add until you have desired consistency)
• 
  

Instructions

FOR LEMON CUPCAKES
1. Preheat oven to 350° and line cupcake tins with paper liners.
2. Combine all cupcake ingredients and mix for 2 mins at medium speed.
3. Using a large scoop (I use an ice cream scoop) fill each cupcake line 2/3 full with batter.
4. Bake for 20 minutes, or until cupcakes are springy to the touch and a toothpick inserted comes out clean. Cool completely on wire rack.
5. Once cupcakes have cooled, hollow out a small well in the center of each cupcake using a knife; I like to use an icing tip or apple corer, but a knife works well too.
FOR LEMON CURD
6. Whisk together sugar and eggs in a large microwave safe bowl. Add lemon juice, zest and butter and whisk until well combined.
7. Cook in microwave on high at one minute intervals, stirring after each minute. This should take about 5 minutes, depending on your microwave. Lemon curd is done cooking when it coats the back of a metal spoon.
8. Remove from microwave and cool completely.
9. Spoon lemon curd into each hollowed out cupcake and top with buttercream.
10. Drizzle lemon curd over buttercream, for optional garnish
FOR LEMON BUTTERCREAM
11. In a large bowl, beat butter until creamy. Slowly add salt, vanilla and lemon zest on medium low until smooth and combined (about 1), scrapping sides of bowl as necessary.
12. Slowly add powdered sugar one cup at a time on low until combined, scrape sides of bowl.
13. Add lemon juice and mix until well combined. Increase speed to medium, and beat for 1 min.
14. If buttercream is too thick, slowly add heavy cream 1 tablespoon at a time until you reach the desired consistency. Beat at high speed until frosting is fluffy.

Eastern North Carolina BBQ Sauce
Ingredients:
1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper

1 tablespoon hot pepper sauce (e.g.
Tabasco™), or to taste
1 teaspoon salt
1 teaspoon ground black pepper
Directions:
1. Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.

Use on pulled pork or chicken.

Garlic Chicken
Ingredients

    2 teaspoons crushed garlic
    1/4 cup olive oil
    1/4 cup dry bread crumbs
    1/4 cup grated Parmesan cheese
    4 skinless, boneless chicken breast halves

Directions

    Preheat oven to 425 degrees F (220 degrees C).
    Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
    Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Quick Southern-Style Baked Beans
recipe by Pam Anderson
Serves up to 18
8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

 

 Rocky Road ICE cream

Ingredients:

1 (14 ounce) can sweetened condensed milk 1/2 cup unsweetened cocoa powder 2 cups heavy cream

1 cup light cream 1 tablespoon vanilla extract 1/2 cup chopped pecans 1 cup miniature marshmallows

Directions:

1.	In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
2.	Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.

Strawberry and Feta Summer Salad

Ingredients:
1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar

2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese
Directions:
1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.