Kelly’s Korner | Summer Yummies!

Kelly's Korner

This is an awesome time of year to be eating!  I thought that I would put a majority of the focus this month on recipes that are quick, yummy and hopefully a bit healthy!  Look on the internet for recipes for the over abundance of vegetables that you may find coming from the garden.  It is amazing what you can make with a zucchini!  Not only do I get to enjoy the treats I try out, so does my family and coworkers!  Enjoy the rest of a beautiful summer!


1 2-3 pound spaghetti squash

1 small zucchini

2 medium onions, chopped

2 tbs butter

½ lb mushrooms, sliced

1 16oz can of stewed tomatoes

16oz shredded cheddar cheese

Salt and pepper to taste

Cut squash in half and place down in shallow pan.  Put water to bottom of squash and cover with foil.  Bake about 1 hour at 350.  Take out seeds and, with a fork, scrape out the squash into spaghetti shreds.  Put into greased baking dish.  Fry zucchini and onion in butter.  Add mushrooms and sauté a few minutes.  Mix remaining ingredients except half of the cheese.  Mix with squash and top with remaining cheese.  Bake at 350 until cheese is melted and bubbly.


1 ½ cups milk

2 medium bananas, peeled

¼ cup honey

1 cup plain or vanilla yogurt

1 tsp vanilla

½ tsp cinnamon

Dash of ground nutmeg

In blender or food processor, combine all ingredients.  Process until smooth.  Add up to 5 ice cubes, 1 at a time, and blend until smooth.


4 cups all purpose flour

8 tsp baking powder

½ tsp salt

2/3 cups shortening

2 eggs


Sift flour, baking powder and salt together. Cut shortening into mixture.  In small bowl beat eggs; add enough milk to make 1 ½ cups.  Add to first mixture.  (Can use dough hooks on mixer to complete or mix by hand.)  With floured hands press half of the dough into the bottom of a 9” x 13” x 2” cake pan.  Spread liberally with soft butter.  Then roll second half of dough on floured board before placing on top.  Seal edges with pressure.  Bake 20 minutes until golden brown.  While still warm, cut into 15 serving pieces; split and top with mounds of sugared sliced peaches and milk, shipped cream or ice cream.