Summer Squash and Ham Frittata

1 large yellow summer squash, sliced and salted
4-5 tablespoons extra-virgin olive oil, or more as needed
5 small potatoes, thinly sliced
1 large onion, thinly sliced
3 slices of ham cubed up
6 eggs
Freshly ground black pepper
1 cup grated Cheddar
1 tbs basil
1 tbs rosemary 


Preheat to 350. Slice squash and let sit in salt for 30 minutes. Put oil in pan and add the potatoes and onions plus pepper. Let cook until browned and remove from heat onto paper towel. Add squash and ham to pan and cook until tender and slightly browned on edges. Remove from heat with the potatoes and onions. 


Mix eggs and spices in bowl. Add cheese, squash, and potato mixes. Pour everything into a well greased round cake pan ON TOP of stove on medium and cook like that for about 10 minutes. Once the edges are cooked put the pan INSIDE the oven for about 10 minutes or until totally cooked. 

Summer Squash Quiche

• 
  
• Ingredients:
• 1 (8-ounce) can refrigerated crescent rolls
• 2 teaspoons mustard
• 1/4 cup butter
• 3 yellow squash (about 4 cups)
• 1-2 shiitake mushrooms (about 1-2 cups)
• 2 garlic cloves, pressed
• 1/4 teaspoon parsley
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon salt + pepper
• 2  eggs
• 1/4 cup milk
• 2 cups shredded mozzarella

Preheat oven to 375° 

• Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan.
• Bake at 375° for 6 minutes or until lightly browned. Gently press crust down with a wooden spoon. Spread crust with mustard, and set aside.
• Melt butter and garlic in a large pan on medium. Add squash and mushrooms; sauté until tender. Remove from heat; stir in spices.
• Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture. Pour over crust.
• Bake at 375° for 20 to 25 minutes or until a knife inserted in center comes out clean.

Almond Cake With Strawberry Buttercream Icing

1/2 cup butter, softened

1 1/2 cups sugar
3 eggs
2 1/4 cups flour
1 teaspoon salt
3 1/2 teaspoons baking powder
1 1/4 cups milk
1 teaspoon Almond Emulsion

Soften butter and preheat the oven to 350°F. Grease pans. Mix the ingredients together in the order they're listed - creaming the softened butter and sugar first, then adding the eggs, flour, salt, baking powder, and finally the liquids. Using an electric beater, beat everything together on low for 30 seconds, then high for 3 minutes. Bake for 30 minutes, or until the tops spring back slightly when pressed. Let cool for at least 15 minutes, then flip each pan over onto the rack and tap gently. Once cool frost cake and enjoy!

AMAZING peach dumplings.

1/2 c. sugar
1/2 c. water
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. (1/2 stick) butter
1/2 - 2/3 c. milk
4 med. size fresh peaches, pared and halved
1/4 c. sugar
1 tsp. cinnamon
Milk or half and half

Preheat oven to 375 degrees. Combine 1/2 cup sugar and 1/2 cup water in a small saucepan; bring to a boil. Whisk to dissolve sugar; set aside.

Combine flour, baking powder and salt in small deep mixing bowl; whisk to blend. Cut in butter until mixture resembles coarse meal. Gradually add milk, mixing with a fork until flour is moistened.

Gather up dough with fingers and press into a ball. Roll dough on lightly floured surface. Place a peach half on each.

Combine 1/4 cup sugar and 1 teaspoon cinnamon; sprinkle 1 heaping teaspoon on each peach. Bring opposite corners of pastry to center; pinch edges to seal. Place in a buttered 2 quart shallow baking dish; pour sugar and water mixture around dumplings. Bake 30 to 35 minutes or until lightly browned. Serve warm with milk or half and half. 8 servings.

Substitute pared apple halves for peaches.

Perfect Banana Pudding

2 packs of instant vanilla pudding

1 can of sweetened condensed milk

1 tub of cool whip

1 block of cream cheese

2 cups milk

1 box vanilla wafers

4 bananas

(Use hand mixer for all mixing!)

Mix milk and pudding mix together. In different bowl mix sweetened condensed milk and cream cheese until smooth. Mix into pudding mix. Fold in cool whip. In 13x9in container line with wafers and bananas. Pour in pudding mix. Top with extra bananas and wafers. Let sit in fridge for at least an hour. Serve cold.

Apple Pies

This is what my family called them. They are pastries filled with apple stuff. I made some home made ones with my aunt/uncle in Georgia a few days ago. They're SOOOO good.

First you boil apples, then you peel them, then you mix them in with cinnamon, sugar, and whatever else you want. They should be all squishy like pie filling. 

You cool that [they froze it and then dethawed it?] 

So then you get canned biscuits. You take one out and split it in half hamburger ways. You lay out wax paper and put flour on it [so the biscuit doesn't stick to it] and you put the biscuit on it, putting flour on top of the biscuit too. You roll out the biscuit until it's REALLY thin [a little thicker than card stock paper] and then you put a spoon[or more] of the coldish apple stuff on it. After that you fold over the biscuit so it's a half circle and you press the open edges with a fork so they are totally closed. 

After that you put a little butter on top of the whole thing, and about a spoon of sugar and some cinnamon. 

I don't know what temp you put the oven at but you cook the pies from 15-30 minutes. We made around 25 of them. 

Oh yeah spray the pan.