Mock Apple (Zucchini) Cobbler

I had a huge zucchini and I had no idea what to do with it so my friend Becca sent me this recipe.

ZUCCHINI MIX:
Ingredients:
2/3 cup lemon juice
8 cup zucchini
1 cup sugar
1 tbsp cinnamon

Peel and take out seeds of zucchini. Cut into cubes. Put in saucepan and add lemon juice, sugar, and cinnamon. Simmer until tender.


CRUMB MIX:
Ingredients:
4 cups flour
2 cups sugar
1/2 tsp salt
3 sticks of butter

Mix all ingredients together and add half of crumb mixture to zucchini mix. Divide the rest in half. Pat half of mix on bottom and 9x13 inch pan and bake at 375 for 10 minutes.

Pour zucchini mix over crust and spread it out. Add remaining crumb mix over top. Bake for 35 minutes.

My Two Cents Worth:

• I am not a cobbler/pie fan so for me, it was OK.
• My hubby loved it.
• I promise you can fool anyone with this. I was surprised too. Everyone would think this is apple. Promise.
• Really fun to take somewhere to see people's reactions.
• The crust is to die for. Before or after you cook it. Fattening but GOOD!

Weeknight Ravioli Bake

I got this one from KraftFoods.com.

Ingredients:
1 jar (26 oz) spaghetti sauce
1 can diced tomatoes, undrained
1/2 cup water
2 pkgs (1 lb each) frozen cheese ravioli
1 pkg (7 oz) shredded Italian 3 cheese blend
2 tbsp grated parmesan cheese

Heat over to 400

Mix spaghetti sauce, tomatoes and water; spoon 1 cup onto bottom of 13x9 inch baking dish.

Layer half the ravioli and 1 cup shredded cheese over sauce mixture. Sprinkle with remaining shredded cheese; cover.

Bake 30 minutes; uncover. Bake 15 minutes or until ravioli is tender and heated thru. Sprink with parmesan. Let stand 10 minutes.

My Two Cents Worth:

• I liked this one except for the diced tomatoes, but I picked them out and my family loved them.
• Great left over.
• It was hard to find the cheese ravioli at the store.
• YUMMY.
  

Velveeta Egg & Veggie Bake

I got this one from KraftFoods.com.

Ingredients:
1 cup each sliced fresh mushrooms and chopped broccoli
1 ready to use refrigerated pie crust
5 eggs
1/3 cup miracle whip dressing
1/3 cup milk
6 oz velveeta prepared cheese product, cut into 1/2 inch cubes
4 green onions sliced

Heat oven to 375

Cook mushrooms and broccoli in skillet sprayed with cooking spray on medium heat 8-10 minutes or until crisp-tender, stirring occasionally. Remove from heat; set aside.

Line 9 inch pie plate with crust; fold over edge. Beat eggs, dressing and milk in medium bowl with whisk until well blended. Stir in cooked vegetables, velveeta, and onions; pour into pie crust.

Bake 40 minutes or until center is set and top is golden brown. Let stand 10 minutes before serving.

My Two Cents Worth:

• I used zucchini slices instead of mushrooms and it was great!
• I loved this one.
• It is great left-over and warmed up.
• Chris loved eating it for breakfast and thinks it would be great to put sausage in.
• YUMMMMY!
  

Tuna Cakes

I got this one from KraftFoods.com.

Ingredients:
2 cans (5oz each) tuna in water, drained, flaked
1 pkg stuffing mix for chicken
1 cup shredded cheddar cheese
3/4 cup water
1 carrot shredded
1/3 cup miracle whip dressing
2 Tbsp sweet pickle relish

Mix all ingredients together. Refrigerate 10 minutes.

Heat large nonstick skillet sprayed with cooking spray on medium heat. Add 1/4 cup portions of tuna mixture, in batches, to skillet.

Flatten into patties with back of spatula. Cook 3 minutes on each side or until golden brown.

My Two Cents Worth:

• I did not put in carrots and did not miss it.
• This was good and we will do it again.
• My one year old, Justus, LOVED this and begged for MORE MORE MORE.
• Makes a lot.