This recipe is great when you have a ton of zucchini in the garden. It can be frozen already cooked, or you can use frozen shredded zucchini straight from the freezer. And it’s good. Really good. You could even say great. Yum. Ingredients 2 tablespoons olive oil 1 cup chopped onion 2 cloves of garlic, minced or pressed 4 cups grated zucchini (approx. 5 medium) 1 teaspoon salt 1/2 teaspoon black pepper 2 1/2 cups mil 3/4 cup long grain white rice 1 1/2 cups Parmesan Cheese, grated Directions 1. Preheat the oven to 375°. Spray a 13×9-inch pan with nonstick cooking spray. 2. In a large pan, heat olive…

Yesterday I cooked 2 pounds of white beans in the crockpot so that I would have beans in the freezer ready for meals. It costs so much less then buying cans, plus I control what is in them! Ingredients dry beans of your choice (I used white–and I will do black tomorrow) water Directions 1. Pour the beans into a colander and rinse. Pick out any beans that are broken or that look shriveled and yucky. 2. Pour in crockpot and cover with at least an inch of water. 3. Soak overnight. In the morning, drain the beans and rinse well. 4. Dump back into your rinsed out crockpot and…

adapted from this recipe. We are eating this tonight along with Peach Crisp from The Pioneer Woman Cooks. So, cinnamon ice creammmmmmmmm… Ingredients: 1 3/4 cup white sugar 3 cups half-and-half 4 eggs, beaten 2 cups heavy cream 2 teaspoons pure vanilla extract 4 teaspoons cinnamon 1. Combine sugar and half-and-half in a medium saucepan. Stir together until mixture starts to simmer. Remove from heat. 2. Whisk half of the sugar/ half-and-half mixture into the eggs. Whisk quickly (and a lot) so that the eggs do not scramble. Pour the egg mixture into the saucepan with the remaining sugar/half-and-half mixture. Add heavy cream. 3. Over medium-low heat, continue cooking the…