Cheesy Zucchini Patties

Depending on how much moisture is in your zucchini, you may need to add a little extra flour.
INGREDIENTS:
2 cups grated zucchini
2 eggs, beaten
1/4 cup chopped onion
1/2 cup flour (I like whole wheat)
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 garlic clove, minced
1/2 tsp salt (or to taste)
1/4 tsp pepper (or to taste)
red pepper flakes (optional, if you like a little spice)
2 tablespoons oil
Marinara sauce (optional)
Directions:
In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by quarter cup fulls, and cook for a few minutes on each side until golden. Serve with marinara sauce.

Carrots Lyonnaise

My favorite carrot recipe
Ingredients:
1 lb carrots, peeled and cut into julienne strips
1 chicken bouillon cubes
1/4 cup butter
1 medium onion, sliced
1 Tbs flour
1/4 tsp salt
1/8 tsp pepper
Cook carrots, covered, for 10 minutes in chicken bullion cube dissolved in 1/2 cup boiling water. In saucepan, melt butter and add onion. Cook, covered for 15 minutes, stirring occasionally.
To butter mixture, add flour, salt, pepper, and 3/4 cup water. Add carrots and stock and simmer for 10 minutes.

Stuffed Baked Potatoes

Ingredients:
5 medium baking potatoes
1/4 cup butter, softened
2 cups (8 ounces) shredded cheddar cheese, divided
3/4 cup sour cream
1 envelope ranch salad dressing mix
1 tablespoon snipped chives
1 garlic clove, minced
Crumbled cooked bacon and chopped green onion

Directions: Scrub and pierce potatoes Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese. Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. top with bacon and green onions. Yield: 10 servings.

Potato Boats

INGREDIENTS
4 large or 8 small potatoes, baked
3 tablespoons oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled or real bacon bits like these.

1 1/2 cups shredded Cheddar cheese
4 green onions, sliced

DIRECTIONS
Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake right side up at 475 degrees F for 7 minutes; turn. Bake, upside down, until crisp, about 7 minutes more. Sprinkle bacon, cheddar cheese, and green onions inside skins. Bake 2 minutes longer or until the cheese is melted. Serve with sour cream or ranch dressing.

Popovers

We like to eat these for breakfast. We top them with fresh fruit, whipped cream, and syrup.
INGREDIENTS
2 eggs
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt

DIRECTIONS
Preheat oven to 450 degrees F. Grease and flour popover pan or muffin tin.
In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill cups 1/2 full.
Bake at 450 degrees F for 20 minutes. Decrease oven temperature to 350 degrees F and bake for 20 minutes more. Immediately remove from cups and serve piping hot.
Makes about 12 if using a muffin tin,

Mexican Rice

Similar to the rice in mexican resturants, this makes a good side dish for any mexican meal.

INGREDIENTS
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 or 2 cloves of minced garlic
1/2 tsp salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups water
2 chicken bullion cubes or 2 tsp of chicken bullion

DIRECTIONS
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until golden. While rice is cooking, sprinkle with salt and cumin.
Stir in garlic and onions and cook until tender. Stir in tomato sauce, water and bullion; bring to a boil. Reduce heat to low, cover and simmer for 20 minutes, without lifting the lid. Let stand another 5 to 10 minutes before uncovering. Fluff with a fork.