Baked Shepherd's Casserole

1 lb ground beef
2 cups sliced fresh mushrooms
1 small onion, chopped
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper
1 can (14oz) petite diced tomatoes, drained
1 pkg. (10oz) frozen corn
2 cups frozen green beans
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
3/4 cup water
1 lb yukon gold potatoes, thinly sliced (about 3 cups) or 3 cups sweet potato fries
1 cup shredded cheddar cheese
3/4 cup french fried onion, optional
1/2 cup bacon bits, optional

1. Preheat oven to 375. In a large skillet, cook beef, mushrooms and onion over medium-high heat for 6-8 minutes or until the beef is no longer pink, breaking up beef into crumbles; drain.

2. Stir in seasonings.  Add tomatoes, corn and green beans; heat through, stirring occasionally.  In a small bowl, mix soup and water.

3. In a greased 13x9 in. baking dish, layer half of each of the following: beef mixture, potatoes and soup mixture. Repeat layers.  Sprinkle with cheese and, if desired, French fried onions and bacon bits.

4. Bake, covered, 1to 1 1/4 hours or until casserole is bubbly and the potatoes are tender.  Let stand for 10 minutes before serving.

From Taste of Homes magazine

Zucchini Carrot Oatmeal Muffins

• Ingredients:
• 1/2 cup rolled oats
• 1 cup all purpose flour
• 1 1/2 cup whole wheat flour
• 1 1/2 cups sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 3 large eggs + 1 large egg white
• 3/4 cup oil
• 1 cup grated zucchini
• 1 cup grated carrot
• 3/4 cup raisins

Instructions

1. 1. Preheat oven to 350 degrees.
2. 2. Mix dry ingredients in a large bowl and set aside. In a separate bowl, whisk eggs and oil. Stir in grated zucchini and carrots. Add to dry ingredients and stir until combined.
3. 3. Fill muffin cups about 3/4 full and bake for approx. 20 minutes. They are done when a knife inserted comes out clean, and tops spring back when lightly touched.

Recipe from yellowblissroad.com

Tin Foil Salmon

Place Salmon in Tin Foil and top with

Costco Salmon Seasoning

Salt 

Pepper

Butter

Lemons or Limes sliced

Bake at 375 for about 20-30 minutes.

Frosted Zucchini Bread Muffins

3 eggs

2 cups sugar
1 cup oil
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda 
3 cups flour
2 cups grated, unpeeled zucchini
3 teaspoons vanilla
Ground almonds for garnish

Beat eggs and sugar, add oil and spices, and blend. Add dry ingredients, flour and zucchini, and mix. Stir in vanilla. Scoop into greased muffin tins. Bake at 350 degrees for 15 minutes for regular size muffins, 11 minutes for mini muffins. Allow to cool frost with cream cheese frosting, sprinkle with nuts. 
This gave me 12 regular muffins + 19 mini muffins, OR 1 loaf + 24 mini muffins.
  
  
Cream Cheese Frosting 
  
4 oz cream cheese, softened 
1/4 C butter, softened 
1/2 tsp vanilla 
1 1/2 C powdered sugar 
1-2 TBL milk 
  
Combine all until smooth. Frost muffins. 

Recipe from http://mommyimhungry.blogspot.com

Heavenly Halibut

INGREDIENTS:

1/2 cup grated Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons lemon juice 3 tablespoons chopped green onions 1/4 teaspoon salt 1 dash hot pepper sauce 2 pounds skinless halibut fillets DIRECTIONS:

1.	Preheat the oven broiler. Grease a baking dish.
2.	In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
3.	Arrange the halibut fillets in the prepared baking dish.
4.	Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned. *I ended up baking the fish at 375 for about 15 minutes and then adding the topping and broiled it for 2 minutes. It just depends on how thick your cut of fish is. (I used this recipe on the first fish I cooked that Don brought home from his trip to Alaska with my dad and brothers. It was very yummy!)

Pumpkin Sugar Cookies

Ingredients:

1/2 cup softened butter
1/2 cup vegetable oil
1/2 cup canned pumpkin
1 cup granulated sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 large eggs
4 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice

for the glaze-
3 cups powdered sugar
4 tablespoons water
1/4 teaspoon pumpkin pie spice

Preheat oven to 350*.
Line a baking sheet with parchment paper or silpat and set aside.
In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth.
Slowly mix in all dry ingredients until completely incorporated.
Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop.
Bake 10 minutes. After they are baked take a cup and flatten so that the frosting can sit on top of the cookie. (I thickened my frosting and added sprinkles.)

Recipe from laurenslatest.com

ButterNut Squash Soup

Butter Nut Squash Soup

3 leeks, white portion only, chopped

4 medium carrots, chopped

5 Tlbs. butter

3 pound butter nut squash, peeled and cubed (about 6 cups)

6 cups chicken broth

3 medium zucchini, peeled and sliced

2 tsp. salt

1/2 tsp. thyme

1/4 tsp. pepper

1 cup half and half

1/2 cup milk

Grated parmesan

Saute' leeks and carrots in butter for 5 minutes.  Add remaining 

ingredients except milk and half and half.  Bring to boil.  Reduce

heat and cover and simmer for 30 minutes.  Let cook and puree in

small batches in blender.  Return to pot and add milk and half and

half.  Do not let this boil!!  Serve garnished with parmesan.  Enjoy:)

(Sally George brought this over to my mom's house the weekend of Grandma's funeral and it was really yummy!)