Prep Time:  15 minutes  Serves:  6-8

• 2 cups pancake mix
• 2 eggs, beaten
• 1 3/4 cups milk
• 2 tablespoons vegetable oil
• 1 teaspoon maple flavoring
• 3/4 cup granola cereal without raisins
• 3/4 cup pecan halves
• maple syrup (optional)

Place pancake mix in a bowl.  Combine eggs, milk, oil and maple flavoring; add to pancake mix and mix well.  Pour onto a greased 14″ pizza pan.  Sprinkle with granola and pecans.  Bake at 425 degrees for 10-12 minutes or until a toothpick comes out clean.  Cut into wedges.  Serve with syrup if desired.

• 3 boneless chicken breasts
• 1 package frozen broccoli cuts
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 2 cups Minute rice, uncooked
• 1 cup milk
• 1 cup cubed cheese
• 1 stick margarine (melted)

Boil chicken until tender.  In a sprayed 9″ x 13″ pan, place one cup rice, chicken breasts, the next cup of rice and broccoli,  Mix together melted margarine, milk, both soups and cheese:  pour over rice, chicken and broccoli.  Bake at 350 degrees for two hours.

(Doreen Swanson)

• 2 1/2 to 3 cups zucchini
• 1 teaspoon cinnamon
• 3 tablespoons flour
• 3 teaspoons lemon juice
• 1 cup sugar

Make like an apple pie.  Peel and slice and remove seeds from zucchini; sprinkle with lemon juice.  Mix cinnamon, sugar and flour; spread over zucchini and dot with butter.  Bake at 350 degrees for 45 minutes or until zucchini is tender.

(Geraldine Kommes)

• 1 box chocolate cake mix
• 1 box fudge brownie mix
• 4 large eggs
• 1 1/4 cups water
• 1 cup oil

Ganache:

• 1 cup heavy cream
• 1 (12 oz.) bag semi-sweet chocolate chips

Heat oven to 350 degrees.  Grease bundt pan.  Combine 1st 5 ingredients – whisk two minutes.  Bake 50-55 minutes.  Cool – remove from pan.

To make ganache:  Place cream in microwave bowl – heat about two minutes just to the boiling point.  Carefully pour in chocolate chips – whisk until smooth and shiny – about one minute.  Pour over cake.

• 2 lbs. shrimp, peeled, de-veined and tails off.
• 2 teaspoons freshly squeezed lemon juice
• 2 teaspoons white wine (or extra lemon juice)
• 1 spring onion, minced
• 1/3 cup melted butter, divided
• salt & pepper to taste
• 1/3 cup Panko crumbs
• 4 cloves garlic
• 2 teaspoons grated Parmesan cheese
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup fresh parsley, chopped
• lemon wedges to serve

Heat oven to 425 degrees.  In a well greased baking dish, combine the shrimp, lemon juice, white wine, shallots, 2 teaspoons melted butter.  In a small dish, combine remaining butter, bread crumbs, garlic, cheese, pepper flakes and 2 teaspoons chopped parsley; mix well.  Sprinkle bread crumb mixture over shrimp and bake for 12 minutes or until hot and bubbly and shrimp are just cooked through.  Change setting to broil for a few minutes and serve with lemon wedges.

• 1 – 8 oz. container sour cream
• 1 jalapeno pepper
• 2 limes
• 1 bunch cilantro
• 1/2 teaspoon Kosher salt (to taste)

Put container of sour cream and a good sized bunch of chopped cilantro into blender, add juice of one lime.  Blend until smooth.  Chop jalapeno, add to blender (depending on how hot you like it).  Add salt and more lime to taste and blend until smooth.  Refrigerate in tightly closed container.

• 3 1/2 cups fresh rhubarb
• 1 1/2 cups fresh blueberries
• 2 teaspoons fresh squeezed lemon juice
• 1 1/8 cups sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons butter
• 1 egg, beaten
• 1 tablespoon water
• pasty for double crust 9″ pie

In large bowl, combine rhubarb and blueberries.  Gently stir lemon juice, sugar, flour and salt into fruit.  Spoon into unbaked pie shell.  Dot with butter.  Cut strips and star shapes from second crust.  Place over filling to resemble flag.  Mix beaten egg and water together; brush onto pie crust.  Sprinkle lightly with sugar.  Cover edge of crust with foil.  Bake in 400 degree oven 15 minutes.  Reduce heat to 350 degrees and bake 45 minutes more or until golden brown.

(Dianna Sheehy, Audubon)

• 1 box refrigerated pie crusts (softened as directed on box)

Filing:

• 1/4 cup mayonnaise or salad dressing
• 1/4 cup chunky style salsa
• 1 cup cubed cooked chicken or turkey
• 1 cup chopped tomato
• 1/4 cup sliced green onions
• 1 cup shredded cheddar cheese

Heat oven to 450 degrees.  On ungreased cookie sheet, unroll crusts.  In a small bowl, mix mayonnaise and 1/2 cup salsa.  Spread evenly over each 1/2 of crust.  Sprinkle on 1/2 of each crust with 1/2 cup chicken, 1/2 cup tomato, 2 tablespoons onion and 1/2 cup cheese.  Fold 1/2 of each crust over fillings.  Do not seal.  Bake 14-18 minutes or until golden brown.  Cut into wedges.  Top with chopped lettuce, ripe olives and sour cream.  Serve with additional salsa.

• 1 box yellow cake mix
• 4 cups rhubarb
• 1 cup sugar
• 1 pint whipping cream

Preheat oven to 350 degrees.  Mix yellow cake mix according to package directions and pour into a 9″ x 13″ glass baking dish.  Sprinkle rhubarb evenly over cake batter and cover evenly with sugar.  Pour the whipping cream over the top.  Bake for one hour to one hour and 15 minutes or until the top is browned.  Cool completely before serving and refrigerate left overs.  Great served with ice cream.

• 3 1/2 cups rhubarb stalks cut into 1/2″ pieces (trim away and discard leaves and trim ends)
• 2 cups strawberries, stemmed and sliced
• 3/4 cup to 1 cup sugar (depending upon how tart/sweet you like your pie)
• 4 tablespoons of quick cooking (minute) tapioca
• 1/4 teaspoon salt
• 1 teaspoon orange zest
• 1 double crust pie dough recipe for a 9″ pie (or your favorite pie crust recipe)

1. Preheat oven to 400 degrees.

2. Toss rhubarb and strawberries with sugar, tapioca, salt and zest in a large bowl and gently combine.  Let sit for 10 minutes.

3. Roll out 1 pastry dough disk, line pie dish, trim to 1/2″ from edge, fill with strawberry/rhubarb filling.

4. Roll out the second dough disk, place on top of filling, trim the edges to an inch from the edge of the pie dish, crimp and score.

5. Place pie on the middle rack and place baking sheet on the lower rack to catch any juices that might spill over.  Bake for 20 minutes at 400 degrees, then reduce the heat to 350 degrees and bake an additional 40-50 minutes.  The pie is done when the crust is nicely browned and the filling is thick and bubbly.  Remove from oven and let cool on a rack.  Serve warm or cold.  If you do cool to room temperature, the juices will have more time to thicken.