Slow-Cooker Zucchini Casserole

 Getting my family to eat veggies at time takes some imagination.  Veggies cannot be plain.  They need to be in a sauce, have cheese, or some other combinations.   I was excited when I found this recipe for zucchini au gratin.  It combined zucchini with cheese, Ritz crackers, and sour cream.  The ingredients were cooked in a crock pot for 2 hours on high.  Afterwards, you sprinkle the toasted cracker crumb mixture over the top of the casserole.  Cook for an additional 15 minutes and serve.  

Slow-Cooker zucchini Casserole

From Betty Crocker

Ingredients:

7 cups sliced zucchini (6 small to medium zucchini)

1/3 cup diced onion

2 tablespoons butter, melted 

2 cups crushed Ritz™ crackers 

1 cup shredded Cheddar cheese (4 oz)

1 cup  chicken broth 

1/2 cup sour cream

1/2 teaspoon kosher salt

1 tablespoon chopped fresh parsley, if desired

Directions:

1. Grease inside of slow cooker with butter or cooking spray.

2. Place zucchini and onion in microwavable dish; drizzle with 1 tablespoon of the melted butter. Cover with plastic wrap; microwave on High 7 to 8 minutes or until the zucchini is just tender and has released much of its liquid. Drain; place in slow cooker.

3. Mix 1 cup of the crushed crackers with half of the cheese, the chicken broth and sour cream. Mix in salt. Pour over zucchini; gently stir to coat. Cover; cook on High heat setting 2 hours.

4 .Toward end of cooking, toss remaining cracker crumbs with remaining melted butter. Toast cracker crumbs in skillet until just golden and crisp. Stir in remaining cheese and the parsley. At end of cook time, turn off slow cooker; remove cover, and sprinkle toasted cracker crumb mixture over top of casserole. Let stand 15 minutes before serving.

Serves 10

Creamy Cucumber Salad

I enjoy eating cucumbers especially in the summer.  They are tasty and crispy. So light and refreshing.  I usually just it them in a dressing with vinegar and spices but this recipe caught my eye.
The creamy dressing is basically sour cream with dill, spices, and a splash of vinegar.  Mix them together and coat cucumber slices with the dressing.
The original recipe called for half of a red onion sliced.  Being that the family doesn't like onions, I omitted them and added onion powder to the dressing.
You can serve this salad right away or chill.


Creamy Cucumber Salad
From Mom On Time Out Adapted Very Slightly by From My Southwest Kitchen

Ingredients
1  English cucumber thinly sliced, approximately 1/8 inch thick
1/2 cup sour cream
1 tablespoon dried dill
1 teaspoon onion powder
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp vinegar
Fresh Dill - optional
Instructions
1. In a small bowl, whisk together sour cream, dill,  onion powder, salt, pepper, and vinegar.
Thinly slice the cucumber.

2. Place the sliced cucumber  in a medium serving bowl and toss with the dressing. Check for seasoning and add additional salt and/or pepper if needed.

Refrigerate for up to 3 days or serve immediately. Garnish with  fresh dill if desired.

Serves 4

Strawberries 'n' Cream Bread

Moist, creamy texture, and delicious are just a few ways I would describe this bread.  I have always loved a good strawberry bread.  When I saw this recipe as I was searching the web, I knew I had to make it.   Strawberries and cream what a wonderful combination.

As this bread was baking, the house smelled heavenly.  I couldn't wait to try the bread.    The aroma did not disappoint.  The bread was delicious.  A moist creamy bread with strawberries and the sweet crunch of pecans with a hint of cinnamon.  The recipe called for walnuts, but I did not have any so I used pecans instead.

A great bread to add to your baking list.



Strawberries 'n' Cream Bread
From Taste of Home


Ingredients

1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup chopped fresh strawberries
3/4 cup chopped walnuts, toasted, divided


Directions

1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Add sour cream and vanilla; mix well.
2. In another bowl, whisk flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts.
3. Pour into a greased 8x4-in. loaf pan. Sprinkle with remaining nuts. Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.