Weekly Recipe: Hodge Podge

Not even a new baby closes this kitchen!  I actually love being at home because I get more time to leisurely cook, as opposed to trying to get a meal on the table in 30 minutes (Rachel Ray lies.  It's not that easy.).  I have, however, failed in the photography department.  I'm generally too busy scarfing the food down before the next feeding to even think about snapping a picture.  However, I have found several winners over the last couple of weeks so I wanted to at least share them with you and include the links where people were more diligent in the photo department than I was.

Continuing the tradition of taking goodies to my OB's office each visit, I made these Frosted Cream Cheese Sugar Cookie Bars that I had seen several times around the web.  If you love sugar cookies and white cake as much as I do, you're sure to love these as well.  I made the icing with almond flavoring instead of vanilla because I love it.  These also keep well, covered, for about a week.  Here's the link and a stolen picture for your visual people.

The next one is a from a Taste of Home magazine that was literally like 5 years old.  I was cleaning out my cookbook stash and decided to give the magazines one last look.  I was somewhat reluctant with this one because I was afraid it would be bland but it was actually very flavorful - amazing what cheese will do!

GARDEN FRITTATA

1 small yellow summer squash, thinly sliced

1 small zucchini, thinly sliced

1 small onion, chopped

1 cup (4oz) mozzarella cheese

1 medium tomato, sliced (I omitted)

¼ cup crumbled feta cheese

4 eggs

1 cup fat-free milk

2 T. minced fresh basil

1 garlic clove, minced

½ tsp salt

¼ tsp pepper

¼ cup shredded Parmesan cheese

In a microwave-safe bowl, combine the squash, zucchini and onion.  Cover and microwave on high for 7-9 minutes or until the veggies are tender; drain well.

Transfer to a 9-inch pie plate coated with cooking spray.  Top with the mozzarella, tomato and feta cheese.

In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pout over the cheese and tomato layer.  Sprinkle with Parmesan cheese.

Bake, uncovered, at 375 for 45-50 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before serving.

I just realized there are several more but I can't find the links to them.  Once I locate them and become better organized, I'll post those as well.  Bon Appetit!