Strawberry Lemon Cake
a la Michelle Nielson

2 1/2 c flour, divided
1/2 t soda
1/2 t salt
zest of 1 lemon
2 sticks butter (1 c.)
2 c sugar
3 eggs
1 T lemon juice
8 oz greek yogurt
12 oz strawberries

Glaze:
2 T lemon juice
1 c powdered sugar

Sift 2 1/4 c flour, soda, salt, then add zest in a separate bowl. Cream butter and sugar well, then add eggs one at a time, mixing and extra minute. Add lemon juice. Alternate dry ingredients and yogurt. Toss strawberries with 1/4 c flour and gently mix in batter.
Bake 325 for 60 minutes in a greased and floured bundt pan. Cool 20 minutes in pan, then transfer to wire cooling rack. Pour glaze over when cooled.

Fruit Salsa
a la Mom

2 kiwis, diced
2 golden delicious apples, diced
8 oz raspberries
16 oz strawberries, diced
2 T sugar
1 T brown sugar
3 T fruit preserves, any flavor

Mix, cover and chill for 15 minutes.

Crock Pot Minestrone Soup
a la Mom

1/2 onion, chopped
1 c carrots, chopped
1 celery stalk chopped
2 cloves garlic, minced
1 (28oz) can diced tomatoes
1 (15oz) can white beans, drained and rinsed (cannellini or navy)
3 c fat free chicken broth
1 oz chunk of good Parmesan cheese rind
1 fresh rosemary sprig
2 bay leaves
2 T chopped fresh basil
1/4 c chopped fresh Italian parsley leaves
salt and fresh pepper
1 med zucchini, chopped
2 c chopped fresh or frozen (defrosted) spinach
2 c cooked small pasta like ditalini or elbows (al dente)
extra Parmesan cheese to top

Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.
In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, cheese rind, salt and pepper. Cover and cook on low for 6-8 hours. Forty minutes before soup is done cooking, add zucchini and spinach. Cover and cook 30 minutes more. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan cheese rind, and season to taste with salt and pepper.

French Toast Casserole
a la Disney Family Fun magazine

Challah or other firm white bread
1/2 c pecan or walnuts, chopped
1/2 c packed brown sugar
1 t cinnamon or to taste
8 large eggs
1 3/4 c milk
2 t vanilla
maple syrup

Grease 9x13 pan with butter. Slice bread into 12- 1 inch thick slices, then slice into 1 inch cubes.  In small bowl, combine brown sugar, cinnamon and chopped nuts.
Arrange half of the bread cubes in a single layer in dish, then sprinkle half of sugar mixture over the top. Add second layer of bread and sugar mixture.
Whisk together eggs and milk in separate bowl, adding vanilla until well blended. Starting from the sides, and working towards the center, pour egg mixture evenly over bread. With a spatula, gently press down on bread to coat it with egg mixture. Cover dish with aluminum foil and refrigerate overnight or at least 4 hours.
Bake for 20 minutes at 350 with foil on, then 30 minutes without. Casserole should look brown and slightly puffed. Serve warm with maple syrup.

Mimi's Buttermilk Muffins
a la Mimi's Cafe

1 c. sugar
1/2 cup butter
3 eggs
2 1/2 c flour
2 t baking soda
1 t nutmeg
1/2 t cinnamon
3/4 c + 1T buttermilk

Nut Topping
1/2 c sugar
1 c walnuts, finely chopped
1/2 t cinnamon
1/2 t nutmeg

Cream butter and sugar. Add eggs one at a time and beat an extra minute. Sift together dry ingredients. Add to creamy mixture, alternating with buttermilk to avoid lumps, on low speed. Mix Nut topping in separate bowl.
Fill 12 muffin cups 3/4 full. Add a full, rounded Tablespoon of topping in each batter cup. Bake immediately, or topping will sink to the bottom. Bake 375 for 20-25 minutes, until toothpick comes out clean in center.