Zucchini Potato hot dish
Cube potatoes, slice zucchini, chop large onion, cube ham
Layer in large ceramic 9 X 13 pan, potatoes, zucchini, onion, ham, salt and pepper to taste
Layer the same ingredients again.
Slice fresh tomatoes and cover with cheddar cheese, cover with foil and bake 350 for 1 1/2 hours
Jalapeno Squash
4 cups sliced zuccini or yellow squash
1 medium onion (thinly sliced into rings)
1 can cream of mushroom soup
salt and pepper to tast
9 oz. Pepper-Jack Cheese (sliced or grated)
1/2 c dry bread crumbs
Mix squah, onion, soup, salt and pepper. Place in 143 X 9 baking dish. Top with cheese, then bread crumbs.
Bake at 350 for 30 to 40 minutes or until tender.
Slow Cooker Pumpkin Pie Pudding
15 oz. can solid pack pumpkin
12 oz. can evaporated milk
3/4 cup sugar
1/2 cup buttermilk baking mix (I used Hungry Jack pancake mix)
2 eggs beaten
2 Tbsp. melted butter or margarine
1 Tbsp. pumpkin pie spice
2 tsp. vanilla
Whipped cream
1. Mix together all ingredients except the whipped cream. Pour into greased slow cooker.
2. Cover and cook on low 6-7 hours, or until thermometer reads 160 degrees
3. Serve -- top with whipped cream.
Peek-A-Boo-Eggs
12 oz. hash browns
12 slices bacon, diced
12 - 1 oz. slices American cheese
12 eggs
1 cup cream
1/4 cup parmesan cheese, grated
Preheat oven to 450 degrees. Grease a 9 X 13 inch pan. In a skillet, fry hash browns until crispy.
In another skillet, fry bacon until crispy. Line 9 X 13 pan with hash browns and then bacon. Add
a layer of American cheese. Crack whole eggs over cheese. Drizzle cream over eggs untile the
yolks "peek" through. Bake at 450 for 10 minutes. Remove pan from oven and sprinkle with
Parmesan cheese. Return to oven and bake 10 minutes longer. Cut into 12 squares and serve.