Berry Delicious Tart

Ingredients
1 cup all-purpose flour
1/3 cup plus 1/4 cup sugar, divided
1/2 cup cold butter
1/2 cup seedless strawberry jam
1 package (8 ounces) cream cheese, softened
1 egg, lightly beaten
1 teaspoon vanilla extract
2 cups fresh or frozen unsweetened mixed berries, thawed and drained

Topping:
3/4 cup packed brown sugar
1/3 cup old-fashioned oats
1/2 cup all-purpose flour
1/4 cup cold butter

Directions

1. In a small bowl, combine flour and 1/3 cup sugar; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
2. Place pan on a baking sheet. Bake at 375° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.
3. Spread jam over crust. In a small bowl, beat cream cheese and remaining sugar until smooth. Add egg and vanilla; beat on low speed just until combined. Pour over jam; sprinkle with berries.
4. In a small bowl, combine the brown sugar, oats and flour; cut in butter until crumbly. Sprinkle over filling.
5. Bake for 30-35 minutes or until bubbly and golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 30 minutes longer. Serve warm or cold.
   

Cinnamon Pull Aparts

Ingredients
24 Rhodes Bake-n-Serve White Dinner Rolls
2/3 cup brown sugar
2 teaspoon cinnamon
1/2 cup butter, melted
1.2 cup pecans, chopped (optional)

Directions

1. Thaw rolls until soft (about 1 hour at room temperature). Cut each roll in half.
2. In a medium bowl, mix brown sugar, cinnamon and nuts together. Dip roll hales in butter then roll in cinnamon/sugar mixture until thoroughly coated.
3. Arrange in a Bundt pan that has been sprayed with nonstick cooking spray and cover with plastic wrap.
4. Let rise until double in size (2-3 hours). Remove wrap.
5. Bake at 350 for 30-40 minutes. Cover with foil the last 15 minutes of baking.
6. Immediately after removing from the oven, carefully release edges and center tube with a knife. Invert onto a serving plate.
   

Zucchini Chocolate Chip Cookies

Ingredients
Combine in large bowl:
2 eggs, beaten
2 sticks butter, softened
1/3 cup brown sugar
2/3 cup honey
2 teaspoons vanilla

Combine in medium bowl
2 cups white flower
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Blend dry ingredients with wet. Add:

2 cups finely shredded zucchini
12 oz chocolate chips

Drop by spoonfuls onto greased baking sheet. Bake at 375 for 9 minutes.

Lentil Tacos

Ingredients
1 cups lentils
1 onion, diced
1 clove garlic, minced
1 Tbs. chili powder
2 tsp. cumin
1 tsp. oregano
2 1/2 cups chicken broth
1 cup salsa
a bit of oil to saute the onion and garlic
taco shells and toppings

Directions

1. Rinse the lentils and drain them.
2. In a large skillet, saute the onion and garlic together. Add the lentils and spices, cook for a minute.
3. Add the broth and bring to a boil. Reduce the heat, cover and simmer for about 30 minutes.
4. Uncover and cook a few more minutes to thicken. Add the salsa.
   

Squash Muffins

Ingredients

2 lbs. yellow squash (about 5 medium)
2 eggs, beaten
1 cup melted butter
1 cup sugar
3 cups all purpose flour
1 tbsp and 2 tsp baking powder
1 tsp salt

Directions

1. Preheat oven to 375. Wash squash, trim off ends, cut into slices. Cook in boiling water 15-20 minutes or until tender. Drain WELL and mash.
2. Measure out 2 cups of squash and mix with eggs and butter, set aside.
3. Combine remaining ingredients in large bowl, add remaining squash and the squash mixture, stir just until evenly moistened.
4. Spoon into greased muffin cups, filling 3/4 full. Bake for 20 minutes or until golden brown on edges (not whole muffin).

This recipe makes 18-24 muffins.

Yellow Squash Dessert

Ingredients

3 -4 medium yellow squash, cooked (peal, remove seeds, and cook in boiling water for 20 minutes)
3/8 cup margarine
1 cup sugar
2 tablespoons vanilla
1/4 teaspoon salt
3/4 cup flour
4 large eggs
12 ounces evaporated milk
1 (8 ounce) container whipped topping

Directions

1. Add margarine, sugar, vanilla, salt, flour, eggs, and milk to squash and mix well.
2. Pour mixture into a buttered 9" X 13" casserole dish.
3. Bake in 375 degree oven for 25 minutes, or until slightly golden brown and a knife inserted in center comes out clean.
4. Serve slightly warm with whipped cream.