Lemon Bars

2 C. all-purpose flour
1/2 C. sifted powdered sugar
1 C. butter, softened
1 tsp. vanilla
2 C. sugar
2 Tbsp. cornstarch
5 large eggs, lightly beaten
1 Tbsp. grated lemon rind
1/4 C. plus 2 Tbsp. lemon juice (fresh is better)
2 Tbsp. butter, melted
1/4 C. sifted powdered sugar and raspberries for garnish, if desired

Combine first 4 ingredients; beat at medium speed with an electric mixer until blended. Pat mixture into a greased 9 X 13 in. baking dish. Bake at 350 for 18 min. or until golden.
Combine 2 C. sugar and cornstarch. Add eggs and next 3 ingredients; beat well. Pour mixture over crust. Bake at 350 for 20-25 min. or until set. Cool completely. Chill well.
Sift 1/4 C. powered sugar over top. Cut into bars. Garnish if desired.

Summer Squash Casserole

4 lb. yellow summer squash, sliced
4 Tbsp. butter, divided
1 large sweet onion, finely chopped
2 garlic cloves, pressed or finely minced
2 1/2 C. soft breadcrumbs, divided
1 1/4 C. shredded Parmesan cheese, divided
4 oz. shredded sharp Cheddar cheese
1/4 C. chopped fresh chives
1/2 C. minced fresh parsley
8 oz. container sour cream
2-3 tsp. salt
1 tsp. freshly ground pepper
2 large eggs, lightly beaten
1/4 tsp. garlic salt

Cook squash in boiling water to cover in a Dutch oven 8-10 min. or just until tender. Drain well; gently press between paper towels.
Melt 2 Tbsp. butter in Dutch oven over medium-high heat; add onion and garlic, and saute 5-6 min. or until tender. Remove from heat and stir in squash, 1 C. breadcrumbs, 3/4 C. Parmesan, and next 7 ingredients. Spoon into lightly greased 9 X 13 in. baking dish.
Melt remaining 2 Tbsp. butter. Stir together melted butter, remaining 1 1/2 C. breadcrumbs, 1/2 C. Parmesan cheese, and garlic salt. Sprinkle mixture evenly over casserole.
Bake at 350 for 35-40 min. or until set.

Herbed Tomato Tart

17.3 oz. package frozen puff pastry sheets, thawed
5 plum tomatoes, thinly sliced
3/4 tsp. salt
8 oz. shredded mozzarella cheese
4 oz. crumbled feta cheese
1/4 C. finely chopped onion
1 garlic clove, pressed or finely minced
1/4 C. finely chopped fresh mixed herbs (1 Tbsp. each of basil, rosemary, chives, and parsley)
freshly ground black pepper
1 Tbsp. olive oil

Roll each pastry sheet into a 14 in. square on a lightly floured surface; place one pastry sheet on an ungreased baking sheet. Cut 2 14 X 1 in. strips and 2 13 X 1 in. strips from the second pastry sheet. West strips with water, and place along the edges o top of pastry square, forming a border.
Bake pastry shell at 400 for 10 min. or until golden. Transfer to a wire rack to cool.
Place tomato slices on paper towels and sprinkle evenly with salt. Let stand 20 min.
Place baked pastry shell on baking sheet; sprinkle with mozzarella cheese and next 3 ingredients. Arrange tomato slices in a single layer on top. Sprinkle with herbs and freshly ground pepper; drizzle with oil.
Bake at 400 for 15 min. or until cheese melts; serve hot.

Gazpacho

8 large tomatoes
2 cucumbers, peeled and seeded
1 large green bell pepper, seeded
1 large yellow bell pepper, seeded
1 small red onion
1 jalapeno pepper, seeded
1 large garlic clove
32 oz. vegetable juice (such as V8)
1/3 C. red wine vinegar
1 Tbsp. grated lemon rind
1/4 C. fresh lemon juice
2 tsp. salt
1 tsp. paprika
2-3 tsp. hot sauce
toppings: sour cream, chopped avocado, croutons, boiled/steamed shrimp, fresh cilantro sprigs

Peel tomatoes. Cut tomatoes, cucumbers, bell peppers, and onion into quarters.
Process vegetables, jalapeno pepper, and garlic in food processor, in batches, until chunky, stopping to scrape down the sides.
Transfer mixture to a large bowl and stir in the vegetable juice and next 6 ingredients. Cover and chill, stirring often, 8hrs. Serve with toppings, if desired.

Southwestern Quinoa

1 Tbsp. vegetable oil
2 C. finely chopped onion
1 1/2 C. uncooked quinoa, rinsed and well-drained
1/2 tsp. salt, or to taste
1/2 tsp. dried oregano leaves
3 C. chicken broth
15 oz. can spicy chili beans, undrained
7 oz. jar roasted red peppers, drained and chopped
1/4 C. chopped fresh cilantro

In a 10 in. skillet, heat oil over medium heat. Add onion; cook about 5 min. stirring occasionally, until translucent.
Spray 3-4 qt. slow cooker with cooking spray. In cooker, mix onion, quinoa, salt, oregano, broth, and beans.
Cover and cook on low 2 1/2-3 1/2 hrs.
With a large fork, gently stir in peppers. Cover and cook on low 10 min longer or until heated. Stir in cilantro.

Ricotta-Stuffed Potatoes

6 medium baking potatoes
1 1/2 C. ricotta cheese
1 C. grated Parmesan cheese
1/4 C. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
1 egg, beaten

Heat oven to 375. Bake potatoes about 1 hr. or until tender.
Cut each potato in half crosswise and scoop out inside into large bowl, leaving a thin shell. Mash potatoes until no lumps remain. Stir in cheeses, parsley, salt, pepper, and the egg until well-blended.
Increase oven temperature to 400. Stand potato halves upright, pressing down so they will stand. Place on ungreased pan with sides. Fill shells with potato mixture.
Bake 20 min. Garnish with additional parsley, if desired.

Dulce De Leche Banana Pie

Crust:
1 C. all purpose flour
1/2 tsp. salt
1/3 C. + 1 Tbsp. shortening
2-3 Tbsp. cold water

Filling:
13.4 oz. can dulce de leche
3 ripe medium bananas
1 C. heavy whipping cream
1/4 C. powdered sugar
1/2 C. semisweet chocolate chips
1 tsp. vegetable oil

Heat oven to 450. In medium bowl, mix flour and salt. Using pastry blender, cut in shortening until particles are the size of small peas. Sprinkle with water, 1 Tbsp. at a time, tossing with a fork, until all flour is moistened.
On lightly floured surface, shape dough into a ball. Flatten to 1/2 in. thickness. With floured rolling pin, roll dough into 11 in. round. Fold dough in half; place in 9 in. glass pie plate. Gently press into plate.
Fold edge of dough under and flute edge. Prick dough generously with fork. Bake 9-12 min. or until light golden brown. Cool completely.
Spoon dulce de leche into crust; gently spread to edge. Thinly slice bananas and arrange over dulce de leche.
In a medium bowl, beat whipping cream and powdered sugar with electric mixer until stiff peaks form. Spread over bananas.
Place chocolate chips and oil in a small glass bowl. Microwave in 15-30 sec. intervals until melted and smooth, stirring after each. Spoon chocolate into a zip top freezer bag and snip a tiny hole in one corner. Pipe melted chocolate mixture over whipping cream. Chill pie 2 hrs. prior to serving.