Each August we try to take a family camping trip with the kids and grandkids. This past week end we went to Potter's Ponds in central Utah. We did a little fishing, a little canoeing, and a little dutch oven cooking and had a lot of fun. I saw a huge beaver that was the size of a small bear. My husband and son saw a big moose not far from our tents. It was so nice to spend time together and no TV.
I was able to attend the quilt show again this year at the Springville Museum of Art and as usual I was not disappointed. Here are some of my favorite quilts that were displayed.
Zucchini season is still hanging on so here is a recipe that I tried for the first time and I loved it! I got the original recipe from Becky Low on Studio 5 and adapted it a little to fit the veggies that I had on hand at the time.
(adapted from recipe from Studio 5)
4 to 6 kinds of vegetables, sliced thin
(I used potatoes, yellow squash, zucchini squash, eggplant, onion and tomatoes. You can also use mushrooms and/or sweet potatoes.)
2 Tbsp. butter, melted
garlic powder to taste
salt to taste
fresh ground pepper to taste
1 tsp. Italian seasoning
1 cup shredded cheese
Preheat oven to 400 degrees. Spray shallow baking dish with cooking spray. Alternately layer vegetables in baking dish. Drizzle with melted butter. Sprinkle with garlic powder, salt, pepper and Italian seasoning. Cover with foil and bake for 30 minutes. Remove foil, sprinkle with cheese and bake 15 minutes longer or until cheese is light golden brown.
Cottage Cheese Jello Salad
1-3 oz. package jello, any flavor 1 can mandarin oranges, drained
1 can crushed pineapple, undrained 1 can tropical fruit, drained
1-16 oz. container cottage cheese 1-8 oz. container cool whip