Wednesday, September 9, 2009
2 lbs of zucchini cut in 1/3 inch thick slices
1 lb jack cheese, grated
2 small cans Ortega diced green chilies
1 cup corn flake crumbs
1 cube butter
2 tsp. baking powder
3 T flour
Steam zucchini 5 minutes and drain. Melt butter (1/2 cube) in 9x13 Pyrex dish. Sprinkle 1/2 of the cornflake crumbs on the melted butter. Mix garlic salt, parsley, baking powder, and flour. Add the squash, grated cheese, chilies, and beaten eggs to the dry mix. Pour into the 9x13. Top with remaining butter and corn flake crumbs. Bake 350 degrees for 40 minutes.
original source: Carolyn
This is another tweak to Michelle's French Bread Recipe. My first tweak is here. I don't actually use agave or sugar anymor...
Many of you Californians may have had the privilege of eating at El Pollo Loco. There chicken is straight grubbin'! Food wise it is an a...
Kevin grew up on these yummy guys. I don't make them often, but when I do they are always devoured. I'm posting my Mother-in-laws ...
also known as German Pancakes. This is a super easy and very yummy breakfast recipe. It's a family favorite that we have on special o...