be grateful to be

Confetti Mac & Cheese

http://www.peasandcrayons.com/2012/12/confetti-mac-and-cheese.html

Crescent-Wrapped Baked Brie

http://www.pillsbury.com/recipes/crescent-wrapped-brie/3bc85655-bba2-44ec-88dd-9f2397a8d42b#

*This is a delicious recipe; the only change I recommend making is cutting the rind off the brie before baking, and adding some jam or chutney to the brie inside the crust! It’s divine. 

Zucchini and Yellow Squash Gratin

http://www.marthastewart.com/337701/zucchini-and-yellow-squash-gratin

Pasta with Goat Cheese & Asparagus

http://www.pink-parsley.com/2010/04/pasta-with-goat-cheese-and-asparagus.html

Crab and Brie Stuffed Mushrooms

http://www.pink-parsley.com/2012/02/crab-and-brie-stuffed-mushrooms-for.html

Sweet Italian Ricotta Pie

http://www.prouditaliancook.com/2010/03/sweet-ricotta-pie.html

Vegetable Quiche

Ingredients:

1 9-inch pie shell
1 pound fresh spinach, cooked and well drained
1/2 cup chopped green onions
1 garlic clove, minced
2 tablespoons butter
1 1/2 cups shredded cheese
3 or 4 eggs, lightly beaten 
3/4 cup milk
1/2 teaspoon salt
1 teaspoon fresh chopped basil or 1/3 teaspoon dried basil
2 tomatoes, sliced

Directions:

1. Press water out of spinach. Finely chop. Saute green onions and garlic in butter until golden. Add spinach, cook over medium heat, stirring constantly, until excess moisture evaporates.

2. Combine spinach mixture, cheese, eggs, milk, spices, tomatoes, and whatever other vegetables you want in a large bowl. Mix well. Turn into the pie shell.

4. Bake at 415 degrees for 25 minutes, then reduce heat to 325 degrees for an additional 15-20 minutes.

Butternut Squash Stuffed Shells with a Lemon Sage Brown Butter Sauce

http://www.prouditaliancook.com/2009/10/butternut-squash-stuffed-shells-with.html

tagalongk:

Tomato Mozzarella Basil Tart

http://www.annies-eats.com/2009/09/28/tomato-mozzarella-basil-tart/

Spinach Feta Pasta

http://www.butterwithasideofbread.com/2012/07/spinach-feta-pasta.html