Ingredients

• 4 tablespoons unsalted butter
• 1 vidalia onion, finely chopped
• 4 medium yellow squash, cut in fourths lengthwise then cut into 1/4 inch slices
• 1/4 cup grated Parmesan cheese
• 1 cup grated Manchego cheese
• 1 cup fresh breadcrumbs or panko Japanese bread crumbs
• 2 large eggs, lightly beaten
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 375 degrees.
2. Butter or spray with Pam a 8 x 8  baking dish. Set aside.
3. Melt butter over medium high heat. Spoon off 2 tablespoons melted butter and set aside.
4. Add chopped onions and cook, stirring often, until softened but not browned, about 5 minutes.
5. Add squash, stir well, cover  and cook 8 minutes, stirring often until the squash is tender but not browned.
6. Transfer the squash to a large bowl.  Let it cool for a few minutes.
7. Stir in Parmesan, 3/4 cup of the Manchego cheese, and 1/2 cup bread crumbs.
8. Stir in eggs, salt and pepper
9. Transfer the squash mixture to the prepared baking dish.
10.  In a small bowl, combine the remaining 1/4 cup Manchego and the remaining 1/2 cup bread crumbs.  Drizzle with the reserved melted butter and toss.
11. Scatter the crumb mixture over the casserole.
12. Bake 30 minutes, until the crumbs are golden brown.  Serve hot.

Notes

Several tips... Recipe says serves 8...but I think 1 1/2 times or doubling it is a better idea...using a larger casserole dish. I think to cut down on the butter you could sauté the onions in olive oil and still use 2 tablespoons melted butter for the bread crumbs. Also I like to have a little more color....could use half yellow summer squash and half zucchini squash. In their cookbook, Blackberry Farms suggests that to do ahead....make it 1-2 days in advance, including baking.   To make ahead, let baked casserole cool, then cover with foil and refrigerate.  Keep the foil in place when warming the casserole for 30 minutes at 325 degrees.

By KathyMillerTime
The Blackberry Farm Cookbook

Ingredients

• 4 cups seedless watermelon, cut into 1 inch cube
• 2 teaspoons sugar
• 12 ounces yellow cherry tomatoes, halved
• Salt and pepper
• 2 tablespoons extra-virgin olive oil, plus extra for drizzling
• 1 tablespoon cider vinegar
• 1/2 teaspoon grated lemon zest plus 1 tablespoon juice
• 1 shallot sliced into thin rings
• 1/4 cup fresh basil leaves, torn
• 6 ounces fresh mozzarella cheese, torn into 1 inch pieces (or small mozzarella balls)

Instructions

1. Gently comnine watermelon and sugar in a large bowl.  Transfer watermelon to colander and set colander in now-empty bowl.  Cover colander with plastic wrap and refrigerate for 30 minutes.
2. Toss tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl; set aside.
3. Whisk oil, vinegar, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper together in large bowl.
4. Add shallot, basil, drained watermelon, and tomatoes and toss gently to combine.
5. Transfer to a platter and evenly scatter mozzarella over top.  Drizzle with extra olive oil and season with salt and pepper to taste.

Notes

Kathy's Comments...I also tried this with no sugar.  It was still delicious.  If the shallots are too strong, could use thin slices of sweet vidalia onions, especially in the summer time when vidalias are readily available.

Penny Giles via KathyMillerTime

Ingredients

• 1 block cream cheese
• 1 block sharp cheddar
• ½ cup olive oil
• ½ cup white wine vinegar (can use red wine vinegar)
• 1 2oz jar pimentos, drained
• 3T chopped fresh parsley
• 3T minced green onion
• 3 garlic cloves, minced
• 1t sugar
• ¾ t dried basil
• ½ t salt
• ½ t pepper
• Triscuits for serving

Instructions

1. Cut cheeses in half lengthwise, then cut into ¼” slices.
2. The cream cheese cuts best if placed in the freezer to harden a little.
3. Line cheeses up, alternating colors into serving dish.
4. Combine marinade and pour over cheese.
5. Refrigerate until ready to serve. It will have hardened up a little, but will liquify again fairly quickly.
6. Serve with Triscuits.

Notes

A great Tennessee game day appetizer. From Ann Bodie via Joy McCabe

By Ann Bodie via Joy McCabe
Via KathyMillerTime

Ingredients

• 1 1/2 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon grated lemon peel
• 3/4 cup cold butter
• 2 egg yolks
• 1/2 teaspoon vanilla extract

Filling

• 5 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 1/4 cup half-and-half cream
• 3 tablespoons all-purpose flour
• 1/2 teaspoon grated lemon peel
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 1 egg yolk
• 1 cup crushed strawberries
• 1 cup crushed blueberries
• Blueberries, raspberries and strawberries for top
• Fresh mint and basil

Instructions

1. In a large bowl, combine the flour, sugar and lemon peel.
2. Cut in butter until crumbly.
3. Whisk egg yolks and vanilla; add to flour mixture, tossing with a fork until dough forms a ball.
4. Press onto the bottom and 3 inches up the sides of a greased 9-inch springform pan. Place pan on a baking sheet.
5. Bake at 400 degrees for 5-8 minutes or until lightly browned. \
6. Cool on a wire rack.

For Filling

1. In a large bowl, beat cream cheese and sugar until smooth.
2. Beat in the cream, flour, lemon peel, salt and vanilla.
3. Add eggs and yolk; beat on low speed until just combined.
4. Divide batter in half. Fold crushed strawberries and blueberries into half of the batter.
5. Pour into crust.
6. Top with remaining batter. Return pan to baking sheet.
7. Bake at 400 degrees for 10 minutes. Reduce heat to 300 degrees and bake 60-70 minutes longer or until center is almost set.
8. Cool on a wire rack for 10 minutes.
9. Carefully run a knife around edge of pan to loosen; cool 1 hour longer
10. Refrigerate overnight.
11. Remove sides of pan.
12. Garnish with blueberries, raspberries and strawberries.

By Frances Stone via KathyMillerTime