Zucchini stirfry

My mom and my mother in law are two of the best cooks. Very different styles of cooking, but both great in their own right. This is one of the easier dishes that my mother in law makes that we love to eat. We eat a lot of it during the summer when there is an abundance of zucchini around. No real recipe, you do it to your liking.

This is a half package of bacon and an onion. I ended up adding a second onion later and chopped garlic but didn't get a picture of it. Sorry, new to this.


Now slice as much zucchini as you would like into the skillet. I used 4 medium zucchini here.


When the zucchini is almost done to my liking, I add fresh mushrooms and cook until I like the tenderness of the zucchini.


When the zucchini is the right consistency for me, I turn off the stove and add fresh chopped tomatoes. I don't want them to really cook, just get warm.

The end result is delicious. I hope you enjoy this dish, from my mother in law's and my home, to yours.

Strawberry Pretzel Salad

I joined a recipe exchange here

http://nowthatswhatscooking.blogspot.com/

I received this recipe in the mail and tried it for a 4th of July picnic. It was wonderful. It does not show me who the recipe was from as of yet, but I should know by tonight maybe.

I have had this salad before and it is WONDERFUL. The salt from the pretzels and the sweet from everything else make a nice combination for the food lovers in all of us. I would, as well as everyone at their picnic, would give this two thumbs up. I had no left overs to snack on during the weekend. This recipe is easy to make and is something that is very quick also, so you don't have to spend too much time in the kitchen. I wish I would have gotten a photo of it before it was being consumed but people were too quick for me to catch that. I will be making it again in a couple of weeks and will try then.

Strawberry Pretzel Salad

2 cups crushed pretzels

3 tbsp. sugar

3/4 cup melted butter

9 oz. cool whip

8 oz. cream cheese

1 cup sugar

2 cups boiling water

6 oz. strawberry jello

20 oz. frozen, unsweetened strawberries

Directions

Mix the pretzels, 2 tbsp. of sugar, and 3/4 cup of butter together and press into the bottom of a 9x13 inch pan. Bake at 400 degrees farenheit for 8 minutes. Let cool.

Combine the 8 oz cream cheese, 9 oz. cool whip, and 1 cup of sugar and mix well. Spread on the cooled pretzel crust.


Mix the jello and 2 cups boiling water together, then add the strawberries (do not thaw the strawberries beforehand!) Stir until the berries soften and the jello starts to thicken. Gently pour the jello mixtute on top of the cream cheese. Refrigerate.

Serves 16.

Amanda