Pennsylvania Dutch Cucumber Salad

3-4 small cucumbers
1 tsp. salt
1 med. onion, thinly sliced into rings
½ cup sour cream
1 Tbs. fresh chives, chopped or 1 tsp. dried chives
2 Tbs. vinegar
½ tsp. dried dill seed
¼ tsp. pepper
Pinch of sugar

Peel cucumbers, slice paper thin into a bowl.  Sprinkle with salt. Cover and refrigerate 3 to 4 hours.  Rinse and drain cucumbers. Pat gently to press out excess liquid.  Combine cucumbers and onion in a large bowl; set aside.  In a small bowl combine sour cream, vinegar, chives, dill seed, pepper and sugar.  Just before serving add dressing to cucumbers and toss.

Chocolate Caramel Bars

These rich and gooey bars are an all-time family favorite.  They are great for picnics or parties and will surely satisfy a sweet tooth!

Chocolate Caramel Bars
2 cups flour
2 cups quick cooking oats
1 1/2 cups packed brown sugar
1 tsp. baking soda
1 1/2 cups cold butter
2 cups semi-sweet chocolate chips
1 cup chopped pecans (optional)
1 jar (12 oz.) caramel ice cream topping

In a large bowl, combine flour, oats, brown sugar, baking soda and salt.  Cut in butter until crumbly.  Set half aside for topping. Press remaining crumb mixture into a greased 13 x 9 baking pan.  Bake at 350 degrees for 15 minutes. Sprinkle with the chocolate chips and pecans.  Drizzle caramel topping over top.  Sprinkle the reserved crumb mixture on top. Bake for 15-20 minutes or until golden brown.  Cool on a wire rack 2 hours before cutting.

Ham and Broccoli Quiche

I found this recipe years ago on a box of Pillsbury® Refrigerated Pie crusts. It’s so easy to make and you can change the ingredients to your liking. I often make quiche with leftover vegetables and chicken or ham.

Ham and Broccoli Quiche
1 refrigerated pie crust
1 ½ cups cubed cooked ham
1 ½ cups shredded Swiss cheese
1 cup frozen broccoli florets, thawed and drained
4 eggs
1 cup milk
½ tsp. salt
½ tsp. dry mustard
½ tsp. pepper

Pre-heat oven to 375F.  Place softened pie crust in 9 inch glass pie pan, trim and flute edges.

Layer ham, cheese and broccoli in crust-lined pan. In a medium bowl, combine all remaining ingredients; beat well and pour over broccoli.

Bake at 375F for 35 to 45 minutes or until knife inserted in center comes out clean.  Let stand 10 minutes before serving.  6 servings.

Blueberry Crumb Cake

If you love blueberries as much as I do, you will love this cake!  Now that blueberries are in season, I stock up and freeze them for later.  I just pop them in the freezer right from the store or place them in plastic zipper bags.  When you're ready to use your blueberries, rinse under cool water to thaw, then drain.

Blueberry Crumb Cake
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2/3 cup sugar
1 egg
1/2 cup milk
1/3 cup oil
1 heaping cup of blueberries

Crumb Topping:
1/2 cup flour
1/4 cup sugar
1/2 tsp. cinnamon
3 Tbsp. cold butter

In a small bowl, mix flour baking powder, salt and sugar, set aside.   In a medium bowl mix egg, milk and oil.  Add dry ingredients.  Pour into a greased square pan.  Scatter blueberries over the top.

Using a mixer or pastry blender, beat topping ingredients until mixture resembles fine crumbs.  Sprinkle on top of blueberries.  Bake at 350 degrees for 40 minutes or until cake is done.

Hint:  I use a batter bowl with tall sides for mixing the crumbs.

Spinach Ziti

1 pkg. (16 oz.) ziti pasta
1 jar (14-16 oz.) chunky-style pasta sauce
16 oz. ricotta cheese
16 oz. mozzarella cheese, shredded & divided
10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
1/4 tsp. black pepper (to taste)

Prepare pasta according to package directions and drain well.  Preheat oven to 350.  Spray 13"x9" pan with cooking spray.  Combine cooked pasta, sauce, spinach, ricotta and 3/4 of the mozzarella cheese.  Pour mixture into prepared baking pan.  Cover with aluminum foil and bake for 20 minutes.  Sprinkle with remaining mozzarella cheese. Bake uncovered 10 minutes or heated through.

Sour Cream Coffee Cake

You can serve this cake with brunch, or as a quick and easy dessert with lunch or dinner.  Coffee cakes are delicious anytime of day!

1/4 cup butter, softened
1/2 cup sugar
1 egg
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sour cream

Topping:
1/3 cup chopped pecans
2 tablespoons brown sugar
1 teaspoon cinnamon

Cream butter and sugar.  Add egg; beat well.  Stir in flour, baking powder and soda.  Add sour cream.  Pour into a greased 8" baking pan. 

Mix Topping ingredients and sprinkle over batter.  Bake at 350 for about 20 minutes or until toothpick comes out clean.

Make-Ahead Meatballs

2 eggs
1 cup bread crumbs
1-1/2 teaspoons salt
1/4 cup chopped onion
1 teaspoon Worcestershire sauce
1/4 teaspoon petter
2 lb. ground beef

Beat eggs; add everything except ground beef and stir.  Add ground beef and mix well.  Shape into small meatballs, about 1 1/2 inches.  Place in a single layer on baking sheet.  Bake at 375 for 15-20 minutes or until no longer pink.  Cool and place in freezer bags.  Freeze for up to 3 months.   To enjoy, thaw desired amount of meatballs, add your favorite sauce and heat.