Garden Vegatable Pasta

This is a recipe I put together when I was trying to figure out how to use all the veggies that were coming out of my garden. The veggies, combined with a few things I pulled out of the pantry and the freezer made a huge and delicious meal. Everyone loved it - even the kids! It's easy to vary the veggies depending on what you have.

Ingredients:

1 red onion

1 zucchini

1 yellow squash

1 tomato

4-5 orange carrots

4-5 purple carrots

1 green pepper

1 box penne pasta

1 jar alfredo sauce, warmed

1-2 tbsp. olive oil

2 C. frozen cooked shrimp, thawed, with tails removed

salt and pepper to taste

Directions:

Boil noodles as directed on package until slightly firm.

In Wok, add olive oil and warm. Add veggies in order of crispness, chopped into large chunks. For example, I added the carrots first since they take the longest to cook, then added the squash, pepper, onion, and the tomato last. When veggies are done, add the cooked pasta and the thawed shrimp. Finally, add the alfredo sauce, and salt and pepper to taste. You end up with a delicious, healthy, filling meal!

Peach Raspberry Dump Cobbler

We made this cobbler while we were up at the cabin. It was my first ever dutch-oven cobbler, and it turned out really good. Not to mention, it was very easy to make.

Ingredients:
2 cans peach pie filling (or 2 cans peaches)
1/2 bag frozen raspberries
1 white or yellow cake mix (I used white)
4 Tbsp. Corn Starch
1 16.5 oz bottle Sprite

Directions:
Mix frozen raspberries with cornstarch. Spray bottom of dutch oven with cooking spray. Dump peaches and raspberries in dutch oven. Cover with the dry cake mix. Pour Sprite over cake mix. Sprinkle cinnamon over the top. Place dutch oven on 12 hot briquetts, and place 12 briquetts on the lid. Cook for 30-45 minutes, rotating the dutch oven and the lid every 15 minutes. Cobbler is done when cake mix is cooked and slightly brown, and fruit mixture is bubbly.
Enjoy with your choice of Cool Whip, Whipped Cream or Ice Cream!