*Dinner~ Martina McBride’s Zucchini and Mozzarella Tart

Ingredients:

• 1 frozen deep dish pie crust (thawed)
• 5 cups shredded mozzarella cheese
• 3 tablespoons goat cheese (crumbled)
• ½ cup freshly grated parmesan cheese (divided)
• ½ cup drained oil packed sun-dried tomatoes (thinly sliced)
• ½ cup thinly sliced fresh basil
• 1 tablespoon chopped fresh oregano
• 1 small zucchini (cut into think rounds)
• 2 large eggs
• 1 cup half & half
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

 

• Directions: Preheat oven to 400 degrees. Par-bake the crust for 5-8 minutes, or until lightly golden. Reduce oven temperature to 400°F. Sprinkle mozzarella over bottom of crust. Top with 1/4 cup Parmesan, goat cheese, tomatoes, basil, green onions, and oregano. Arrange zucchini rounds in concentric circles to cover top of tart.
• Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into piecrust. Sprinkle with remaining 1/4 cup Parmesan.
• Bake tart until custard is set and crust is golden brown, about 35 minutes. Serve warm or at room temperature.
• Website: http://abc.go.com/shows/the-chew/recipes/zucchini-mozzarella-tart-martina-mcbride

 

*Dessert~ “Green Stuff” Marshmallow Salad

 

Ingredients:

• 1 carton (16 ounces) frozen whipped topping, thawed
• 1 package (3.4 ounces) instant pistachio pudding mixture
• 6 to 7 drops green food coloring, optional
• 3 cups miniature marshmallows
• 1 can (20 ounces) crushed pineapple, undrained
• ½ cup chopped pistachios or walnut

 

Directions: In a large bowl, combine whipped topping, pudding mix and food coloring if desired. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with nuts. Yield: 12 servings.

*Website: http://www.tasteofhome.com/recipes/pistachio-mallow-salad

 

*Drink~ Sparkling Cranberry Apple Cider Punch

 

Ingredients:

• 1 cup fresh cranberries
• 1/3 cup water
• ½ cup granulated sugar
• 4 cups apple cider, chilled
• 2 cups ginger ale, chilled
• 2 tablespoons fresh lemon juice
• 2 cups cranberry juice, chilled
• Crushed ice

 

• Directions: In a small saucepan, combine the cranberries and water and simmer for 2-3 minutes until the cranberries pop and split. Remove from the heat and stir in the sugar. Let cool to room temperature (or chill in the refrigerator).In a 2-quart pitcher, pour in the cranberry mixture. Add the apple cider, ginger ale, lemon juice and cranberry juice. Mix. Serve in cups with crushed ice.
• Website: http://www.melskitchencafe.com/sparkling-cranberry-apple-cider-punch/