Fresh Tomato Basil Pizza

1 tube (8 ounces) refrigerated crescent rolls
2 garlic cloves, minced
1 tablespoon olive oil
1/2 cup chopped fresh basil
8 ounces sliced provolone cheese
4 medium tomatoes, thinly sliced
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper

Unroll crescent dough into one long rectangle.  Press into an ungreased 13 in. x 9 in. x 2 in. baking pan; seal seams and perforations.  Bake at 375 for 14-16 minutes or until golden brown.

Meanwhile, in a skillet, saute the garlic in oil for 2 minutes.  Reduce heat.  Add basil; cook for 2 minutes or until heated through.  Arrange half of the provolone cheese over the crust.  Layer with half of the tomatoes, basil mixture, Parmesan cheese and pepper.  Repeat layers.  Bake for 14-16 minutes or until cheese is melted.  Makes 6 slices.

Here’s a great Summer time recipe for your fresh garden peppers!

1 can (8 ounces unsweetened pineapple chunks
2 tablespoons plus 1-1/2 teaspoons cider vinegar
2 tablespoons brown sugar
Dash of Pepper
1/2 pound pork tenderloin, cut into 1-inch pieces
1/2 small sweet red pepper, cut into 1-inch chunks
1/2 small green pepper, cut into 1-inch chunks
Hot cooked rice, optional

Drain pineapple, reserving juice; refrigerate the pineapple.  In a bowl, combine the pineapple juice, vinegar, brown sugar and pepper.  Pour half of the marinade into a large resealable plastic bag; add the pork. Seal and turn to coat; refrigerate remaining marinade for basting. 

Drain and discard marinade from pork.  On metal or soaked wooden skewers, alternately thread the pork, pineapple and peppers.  Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and meat is no longer pink, turning and basting occasionally with reserved marinade.  Serve with rice if desired.

1 ring of kielbasa or smoked sausage, cut into ¼ inch slices

1 medium zucchini, cut into ¼ inch slices

1 medium yellow summer squash, cut into ¼ inch slices

2 tablespoons apricot preserves or apple jelly.

Spray a large skillet with cooking spray and sauté until lightly browned.   Remove. IN the same skillet, sauté the zucchini and yellow squash until crisp-tender.  Return sausage to the pan.  Stir in preserves.  Cook and stir until heated through.

1 (8 oz) tube refrigerated crescent rolls

1 cup mayonnaise

1 tablespoon Dijon mustard

2 cups shredded lettuce

12 bacon strips, cooked and crumbled

1 medium tomato, seeded and chopped

2 green onions, thinly sliced

1 ½ cups shredded cheddar cheese

Press dough onto the bottom and up the sides of a 14 inch lightly greased pizza pan (seal perforations).  Bake at 375 degrees for 12-15 minutes or until golden brown.  Cool completely.  In small bowl, combine the mayonnaise and mustard, spread over the crust. Sprinkle with all the toppings.

½ cup whipped cream cheese

¼ cup plain yogurt or sour cream

2 tablespoons chopped chives

½ tsp salt

¼ tsp coarse pepper

Mix together cream cheese, yogurt or sour cream, chives, salt and pepper.

Serve cream cheese mixture warm as a sauce or cold as a garnish.

10 bacon strips, cooked and crumbled

3 green onions, sliced

1 can (6 ounces) sliced ripe olives, drained

2 medium tomatoes, seeded and chopped

2/3 cups salsa

1 ½ cups shredded cheddar cheese

1 ½ cups shredded Monterey Jack cheese

Sour cream

Bake fries according to package directions.  Transfer to a 10 inch ovenproof skillet.  Top with bacon, onions, olives, tomatoes, salsa and cheeses.  Return to the oven for 5 minutes or until cheese is melted.  Serve with sour cream.

1 medium zucchini, cut into ¼ inch slices

1 medium yellow summer squash, cut into ¼ inch slices

¼ cup sliced onions

1 tablespoon butter

1 medium tomato, cut into wedges

¼ teaspoon salt

¼ teaspoon garlic salt

¼ teaspoon dried basil

¼ teaspoon pepper

2 tablespoons grated Parmesan cheese

In a skillet, sauté the zucchini, yellow squash and onion in butter until crisp-tender.  Add the tomato, salt, garlic salt, basil and pepper.  Cook 2-3 minutes longer.  Sprinkle with cheese.

1 large rib celery, sliced thin

1 large carrot, sliced thin

1 large potato, sliced thin

1 red pepper, sliced (optional)

4 tablespoons butter

3 cups chicken broth

Salt & pepper

1 teaspoon parsley

4 medium zucchini, cut into quarters length wise and sliced thin.

Sauté onions, celery, carrots, potato and pepper in butter until tender/soft.  Stir in ½ cup broth, parsley, salt and pepper to taste.  Add zucchini. Cook 10 minutes. Add remaining broth and simmer 10 minutes.  Can be served hot or cold.

A zesty appetizer everyone will love with fresh from the garden jalapeno peppers!

1 pound boneless skinless chicken breasts
1 pound sliced bacon
15 jalapeno peppers, seeded and cut in half
1 tablespoon garlic powder
1 tablespoon onion powder
1 table spoon pepper
2 teaspoons seasoned salt
1 teaspoon paprika
1 small onion, cut into strips
Blue Cheese or Ranch salad dressing

Directions
Cut chicken into 2-in. x 1-1/2 in. strips.  In a large zip lock bag, combine the garlic powder, onion powder, pepper, seasoned salt and paprika; add chicken and shake to coat.  Place a chicken an onion strip in each jalapeno half.  Wrap each with a piece of bacon and secure with toothpicks.

Grill, uncovered over indrect medium heat for 9-10 minutes on each side or until chicken is no longer pink and bacon is crisp.  Serve with Blue Cheese or Ranch dressing.  Makes 2 and half dozen.

Grandma Margie’s Rhubarb Crunch

Mix all together.  Press half of mixture into a 9×13 pan
and cover with 6 cups finely chopped rhubarb.

Then combine in a sauce pan:
1  1/2 cups sugar
1  1/2 cups water
3  Tbsp cornstarch
1  1/2 tsp vanilla

Cook until thick and clear.  Pour over rhubarb and
top with remaining oatmeal mixture.
 
Bake at 350 for 45 minutes.

Serve and enjoy a favorite summer dessert from the garden!