Squash it

Enjoy every bit of summer squash--seeds, peel and all.
The skin is packed with vitamins A and C. Store in the
fridge for up to 5 days.

For as healthy entree,
Heat 2 T olive oil in skillet. Add 1 T. chopped garlic and
1 lb shredded squash. Cook 1 minute. Toss with
1/2 lb cooked linguine, 1/2 cup toasted sliced almonds,
2 T olive oil, 1 T lemon juice, 3/4 t salt and 1/4 t pepper.
Top with shaved Parmesan.

Corn Salad

Mix together to taste:
drained canned corn (I used 4 lbs of Walmarts Great Value Brand frozen corn)
sliced green onions (I minced some onion)
green pepper, chopped
carrots, coarsely shredded
celery, chopped
black beans
green and/or black olives chopped

Dressing:1/2 c mayo and 1 pkg ranch buttermilk dressing mix (I used this much for my salad)

Suggested topping: Chili flavored corn chips or tortilla chips just before serving
I was told this salad will keep for several days without the chips added.

YOGURT CAKE

1 WHITE CAKE MIX (Reduced Fat)
1 and one fourth cup water
2 egg whites
1 6 or 8 OZ. fat free yogurt
Mix. Bake according to box

Frosting: 1 container yogurt
(same flavor as you put in cake)
and 1 small Cool Whip

Peach Pie

32 large marshmellows
1/2 c. milk

Melt in microwave . Stir well & cool. Give it a whisk every so often as it's cooling.

Fold in 1 c. whipping cream that has been whipped to medium peaks.

Stir in 4 sliced peaches

Pour into 1 large graham cracker crust (9" pie).

Chill & Serve

Chocolate Zucchini Cake

2 c sugar
3/4 c shortening
1/2 c milk
2 t vanilla
1/4 c oil
3 eggs
2 1/2 c flour
1/2 c cocoa
1 1/2 t baking soda
2 c shredded zucchini
1 c chocolate chips

Grease 9" x 13" pan. Preheat oven to 350. In large mixing bowl blend shortening and sugar until smooth. Add eggs, mix, add milk, mix, add vanilla and oil, mix. In another bowl, combine remaining dry ingredients and then stir into creamed mixture. Fold in zucchini and then chocolate chips. Bake for 60 minutes, checking at 45 or 50 minutes.

Pecan Caramel Rolls

1 loaf frozen bread dough, thawed
4 T melted butter
1/2 c brown sugar
2 t water
2 T corn syrup
1/2 c pecan halves
cinnamon

Brush 9x13 pan with 1 T butter. Combine 2 T butter, 1/4 c brown sugar, water and syrup. Spread in pan. Sprinkle with pecans. Roll out dough on oiled surface to 16 x 12 inches. Brush with remaining 1/4 c brown sugar and sprinkle with cinnamon. Roll up starting with 16 inch side. Cut into 12 slices. Place cut side down in pan. Cover and let rise in warm place until light, about 30 to 60 minutes. Bake for 15 to 20 minutes. Cool 1 minute, loosen edges and turn onto wire rack lined with wax paper to cool.

Gooey Carmel Rolls

Topping:
1/4 c melted butter
3 T sugar
3 T brown sugar
3 T light corn syrup
Filling:
1 T sugar
1 t cinnamon
2 T softened butter
Rolls:
1 - 11 oz can refrigerated breadstick dough

Heat oven to 375. Combine all topping ingredients and put in ungreased 9 inch round cake pan, set aside.
Combine 1 T sugar and cinnamon in small bowl, set aside. Unroll dough, separate dough into 12 strips. Spread each strip of dough with softened butter, sprinkle evenly with cinnamon-sugar mixture. Roll up loosely. Pinch seam to seal. Place rolls evenly in pan.; Bake for 18-23 minutes or until golden brown. Cool 5 minutes and invert onto serving platter. Let stand 1 minute before removing pan. I often double the recipe and put into 9x13 pan.