This week I have come across so many recipes that I think, "Oh, I have to share this one next!" I am really excited about this and I hope you are too. I have had a couple of requests from sweet friends, so I will post those this time.


The first was requested by my friend Lynda back in Jackson, TN for Zucchini Squares. I actually got this recipe from Jackie who goes to our old church back in Jackson. It is a great recipe that I have used as an appetizer and at a brunch.


ZUCCHINI SQUARES


1 cup Bisquick
1/2 cup onion, finely chopped
1/2 cup Parmesan cheese
2 TBSP parsley
1/2 tsp salt
1/2 tsp season salt
1/2 tsp oregano
1/2 tsp pepper
1 minced garlic clove
1/2 cup oil
4 eggs, beaten
3 cups thinly sliced zucchini

Combine all ingredents except zucchini. Blend well then fold in zucchini. Place in a greased 9x13 pan. Bake at 350 degrees for 30 minutes. Cut into squares.

The other request was from my new friend here in Asheville, Debbie. It is for my homemade croutons. I used these with the French Onion Soup recipe so the bread is already bite size. They are VERY easy and a good use of old bread. The seasoning, called Essence, actually came from a different recipe from Emeril Lagasse.


HOMEMADE CROUTONS

Cut french or sourdough bread into 1 inch size chuncks. Spread on a cookie sheet lined with foil. Drizzle with olive oil and sprinkle with Essence. Use your hands to toss the bread to get well coated with oil and seasoning. Spread out to a single layer. Bake at 375 degrees for around 5 - 8 minutes. Keep an eye on it. I'm just guessing on the time.

ESSENCE (Emeril's Creole Seasoning)

2 1/2 TBSP paprika
2 TBSP salt
2 TBSP garlic powder
1 TBSP black pepper
1 TBSP onion powder
1 TBSP cayenne pepper
1 TBSP dried oregano
1 TBSP dried thyme


I keep this in an old spice container and use it on all kinds of things from green beans to fish to croutons.

Enjoy and have a great weekend! Next week I will do my favorite lemon cake. SO EASY!