Summer Corn Salsa

6-7 Roma tomatoes diced

2 Avacados diced

1/4 red onion diced - optional

1 can corn - drained

1 can black beans - drained

1 Packet Good Seasons- Italian All Natural

Put all above in a bowl.

Mix in separate bowl:

1/2 cup Olive Oil

1/3 cup Red Wine Vineager

2 T water

-Mix packet, olive oil, vineager & water

-Pour over mixed items from above

-Refrigerate 1/2 hour before serving

Summer Squash Muffins

3 eggs

2 cups flour

1 cup oil

2 tsp. vanilla

3 cups flour

3 tsp. baking powder

2 tsp. cinnamon

2 tsp. nutmeg

2 cups shredded summer squash

Preheat oven to 325 degrees. Line muffin tin with papers or grease bottoms. Beat eggs until fluffy. Beat in sugar, oil and vanilla. Mix in flour, baking powder, cinnamon, and nutmeg. Flod in squash. Bake 30-40 minutes or until toothpick comes out clean when inserted.

Zucchini Bread

3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
2. In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
4. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Chicken Masala

4 boneless skinless chicken breasts, halves
1/3 cup flour
2 T. canola oil
1 onion, chopped
1 t. minced garlic
1 can (14.5oz) diced tomatoes, drained
1 cup light coconut milk
1/2 cup cream of chicken soup
1 T. + 2 t. garam masala seasoning
1 cup frozen peas
salt and pepper to taste

Place chicken and flour in resealable bag, toss to coat. Set aside. In large skillet, heat oil over med-high heat. Brown chicken breasts on both sides. Remove and set aside. Add onion and garlic to skillet. Saute until soft. Add remaining ingredients, except peas, stir to combine. Bring mix to boil. Reduce heat and return browned chicken to skillet. Simmer 15 minutes. Add froxen peas. Return to simmer and cook for 10 minutes more. Serve with hot rice, egg noodles, or couscous.

Oreo Cookie Dessert

1 (15oz.) pkg. Oreo Cookies, crushed
1/2 c. melted butter
1 (8oz) cream cheese
1 (16oz) cool whip
1 c. powdered sugar
1 lg. box instant chocolate pudding
2 c. milk

Set aside 1/2 c. cookie crumbs. Mix remaining crumbs with butter. Press into 9x13" pan. Refrigerate 1 hour. Mix cream cheese, powdered sugar, and half the cool whip. Spread over cookie layer and refrigerate 1 hour. Mix pudding per package directions and spread on top of cheese layer. Set about 15 minutes. Top with cool whip. Sprinkle with remaining cookie crumbs.

French Dressing

1/2 C. ketchup
1/2 c. vinegar
1/2 c. salad oil
1 1/2 tsp. celery seed
1 1/2 tsp. paprika
1/4 tsp. salt
1/2 tsp. garlic powder
1 tsp. onion
1 1/2 c. sugar

Put it all in a blender and mix well. I store it in an clean, empty ketchup bottle.

Super Easy Doughnuts

Ingredients:

Peanut oil, for frying
1 teaspoon ground cinnamon
1/4 cup sugar

Icings:
2 cups confectioners' sugar, divided
5 tablespoons milk, divided
1 teaspoon vanilla extract
1/4 cup cocoa powder
2 cans large buttermilk biscuits
Colored sprinkles
Chocolate sprinkles

Directions:
Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees F.
In a shallow bowl, stir together the ground cinnamon and sugar and set aside. In a small bowl, whisk together 1 cup of confectioners' sugar, 2 tablespoons of milk and 1 teaspoon of vanilla extract, set aside. This is the vanilla icing. In another bowl, whisk together 1 cup of confectioners' sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk and set aside. This is the chocolate icing.
Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. You can even fry the donut holes. Drain on paper towels and then toss in the cinnamon-sugar or ice and decorate with sprinkles, as desired.