Two favorite recipes I created when I had too much of everything coming all at once. Both are family favorites. ZUCCHINI POTATO SAUTE ¼ Pound Bacon, diced 2 Cups Diced Potatoes, ½" dice 1 Medium Onion, minced 6 Cloves Garlic, finely minced 1 Medium Zucchini, ½" dice 1 Medium Green Pepper, seeded and diced 4 Ounces sliced Fresh Mushrooms 6 Plum Tomatoes, diced, keep the seeds and juice Butter and Olive Oil for sautéing In a large frying pan, add the Bacon and sauté until fat is starting to render. Add the Potatoes and cook over medium heat, covered until Potatoes begin to get tender. Add Onions and Garlic and sauté only until Onion just starts to go clear. Pour into a bowl and cover to keep warm. In the same pan add a swirl of Olive Oil and sauté the Zucchini and Mushrooms uncovered over high heat, until they begin to color up but is still al dente. Reduce heat, add the Potato Onion mixture back in. Add the Peppers and stir to combine. Season with MortonÂs NatureÂs Seasons, add 2 tablespoons Butter to moisten. Heat until the Peppers become just tender, add the Tomatoes, cover and turn off the heat. Let stand 5 minutes and stir to combine. Serve immediately. and: ZUCCHINI FETA PANCAKES 1 Pound Zucchini, grated. 1 Teaspoon Kosher Salt ¾ Cup crumbled Feta Cheese 3 Large Eggs, lightly beaten 3 Green Onions, tops and whites thinly sliced 1 Cup All-purpose Flour ¼ Cup Chopped Pine Nuts 3 Tablespoon Chopped Fresh Dill 3 Teaspoons Chopped Fresh Oregano 4 Garlic Cloves, finely minced ¼ Teaspoon freshly ground Black Pepper Olive Oil, for frying Combine Zucchini and Salt in a mesh colander and set aside. Rinse in cold water and press as much of the water out as possible. In the mean time, combine Cheese, Eggs, Green Onion, Pine Nuts, Dill, Oregano, Garlic and Pepper in a large bowl. Fold in drained Zucchini and just enough Flour to hold the batter together. Using an ice cream scoop to portion the batter, fry in Olive Oil until golden, flip and cook the other side. Continue frying in batches until all batter is used, holding the cooked cakes on a plate in a warm oven. For the pancakes I shred and pack one pound bags and freeze them for use in the winter. Because so much of the water goes away when you thaw and drain I use 2 bags. Also go easy on the flour, you really want just enough to bind the mixture, not to make a batter.

Here's one that sounds good although I'm not real sure how they are melting their chocolate. I would bet a little while in the microwave may do the trick too! Here is a link that might be useful: Chocolate Delights

Here is another recipe I have used for many years; it always gets rave reviews. To my way of thinking, this is one of those recipes that tastes like you have spent hours preparing the dish from scratch. Toasted Almond Pudding 1 stick margarine -- melted and cooled 1 cup flour 7 ounce can coconut 1 cup blanched-slivered almonds 1/4 cup brown sugar 2 3.4 oz boxes French vanilla instant pudding 2 cups milk 8 ounce tub Cool Whip® Mix margarine, coconut, flour, brown sugar, and almonds together. Put in a large jelly roll pan or a large cookie sheet with very shallow sides. Bake at 325 degrees, stirring frequently, until mixture is brown. Cool and reserve some for topping. Mix together vanilla pudding, milk, and cool whip; chill. Spread toasted almond/coconut mixture evenly in bottom of 9 X 13 glass dish. With a light touch spread the pudding mixture evenly over the almond/coconut mixture. Sprinkle the top with reserved almond/coconut mixture. Refrigerate. NOTE: I have used this recipe for many years and have learned that browning the coconut mixture at 325 degrees is just too hot of an oven. I heat the oven to 325, then turn it down to 300 degrees. You do have to watch and stir very frequently.

Based off this recipe and modified for maximum efficiency: http://www.seriouseats.com/recipes/2012/06/miso-glazed-salmon-in-the-toaster-oven-recipe.html Miso salmon take a 1/4 or 1/3 cup measure and put one scoop of sugar in a gallon ziplock bag. Use the same measure to measure miso, then an equal amount of white wine and add to the bag (order is important to avoid dirtying more than one cup measure). Add a good slug of olive oil and a good slug of soy sauce. Seal the bag and mush it around until the miso and the sugar dissolve. Add salmon to bag. I use the frozen wild filets from Costco, no need to thaw or remove the skin. Marinate in fridge until the filets are thawed (I do this in the am or night before, either works. If not using frozen filets probably only needs to marinate 30 min or so) Line a cookie sheet with aluminum foil, let the excess marinade drip off and put salmon under the broiler til done (about 4-5 minutes). Serve with rice and steamed broccoli or asparagus.