Roasted Vegetable Spread

By: Jodie Ryan

1 tomato, quartered 1 medium onion, sliced into rings 4 cloves garlic, crushed 1 small zucchini, sliced 1 tablespoon olive oil 1 cup sliced carrots 8 ounces cream cheese Kosher salt Freshly ground black pepper Preheat oven to 400 degrees F. Place the tomato, onion, garlic, zucchini, carrots and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely. Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth. Taste and season with salt and pepper, if desired. Serve with bread or pretzel or pita chips. Store in the refrigerator in an airtight container for up to 1 week.

Fresh Corn Salad

By: Melissa Collins

2 cans corn

2 Tbsp. vegetable oil

1 Tbsp. apple cider vinegar

1 tsp. lemon juice

2 Tbsp. parsley

1 tsp. sugar

1/4 tsp. basil

1/8-1/4 tsp. cayenne pepper

1/2 orange pepper, chopped

1 med. tomato, seeded and chopped

1/4 tsp. salt (optional)

1/2 small onion, diced

In a large bowl, mix oil, vinegar, lemon juice parsley, sugar, salt, basil, and cayenne pepper.

Add corn, tomatoes, onion and pepper to oil mixture. Mix well. Cover ad chill for several hours or overnight.

4th of July Cookout

We had a great family cookout for Cooking Club this month. The O'Haras brought their bouncy castle and the kids had a blast! The guys grilled and it was nice to get together with everyone's families. If you weren't able to join us, come to our meeting next month on Tuesday, August 3rd at 6:30pm. As requested at the cookout, the theme for that meeting will be vegetables. Bring something prepared with your favorite veggies :-) Desserts too!! We hope everyone can make it.

American Flag Cake

By: Angie Frey

http://www.makeit-loveit.com/2010/06/make-cake-series-flag-cake.html

Calico Baked Beans

By: Melissa Collins

1 can green beans

1 can lima beans

1 can kidney beans

1 large can Bush's Baked Beans

1 can black beans

1 Tbsp. dry mustard

1 Tbsp. Worcestershire Sauce

3 Tbsp. vinegar

1/4 tsp. garlic powder

1/2 c. brown sugar

1 onion, diced

8-10 slices of bacon, fried and chopped

Drain all beans except for Bush's Beans.

Mix together mustard, Worcestershire Sauce, garlic powder, vinegar and brown sugar. Add to beans. Add bacon and onions.

Bake in oven until hot and bubbly at 325 degrees.

*This recipe can also be cooked in microwave, slow cooker, or roaster.

Berni's Bread

By: Brandon Bernardoni

Potato Salad

By: Sarah Bernardoni