Candice's Fried Zucchini

1-2 zucchini or yellow squash
1 c. Krusteaz pancake mix
1/2 c. + 2 Tbsp. water
oil for frying

Slice the zucchini into 1/4" slices. Combine pancake mix and water, mix well. Heat oil for frying. Fry zucchini slices until golden brown, turning once. Drain on paper towels, season with salt if desired.

Candice's Deviled Eggs

1 doz. large eggs
Put into a sauce pan and cover completely with water at least an inch above the level of the eggs. Bring to a boil over high heat. Reduce heat to medium high and cook for 15 minutes. Remove, drain, run cool water over until cool enough to handle. Peel eggs, rinse under cold water to remove any little shell bits, drain on paper towels. Cut eggs in half lengthwise with a sharp knife. Place egg yolks in a separate bowl and place egg whites on a serving platter. Combine egg yolks with 1/2 c. mayo and 1/4 tsp. salt. Mix well. Use a hand blender to puree egg yolk mixture until smooth. Place mixture in a piping bag and squeeze into centers of egg whites. Sprinkle with black pepper and paprika. Chill.

Stuffed Jalapenos

9-10 large jalapenos
8 oz. cream cheese, softened
1/4 c. shredded Parmesan cheese
1 Tbsp. dry Hidden Valley Ranch salad dressing seasoning
9 slices of bacon, cut in half

Slice jalapenos in half lengthwise. Using a spoon, remove seeds and ribs, set aside. Combine cream cheese, Parmesan cheese, and ranch seasoning. Fill each jalapeno half with cream cheese mixture. Wrap each jalapeno with a half slice of bacon. Bake at 400 degrees for 45 minutes.
* If you would prefer to not have bacon, sprinkle the tops with a little Panko bread crumbs instead.

Candice's Caprese Bruschetta

8 slices french bread baguette, cut 1/2 inch thick, on the diagonal
2 Tbsp. olive oil
1/4 tsp. crushed garlic
6 Tbsp. Mozzarella cheese, finely shredded
1/2 c. tomatoes, finely chopped
Pesto or chopped fresh basil
Grated Parmesan cheese
Salt and Pepper
Red pepper flakes, optional

Place baguette slices on a cookie sheet. Combine olive oil and garlic and brush on bread tops. Broil on the highest rack for 1 minute. (Watch it! You only want it slightly toasted.) Top with finely shredded Mozzarella cheese. About 2 tsp. per slice. Broil again for 30-45 seconds until the cheese is melted and the edges are golden brown. Top with chopped tomato, pesto, salt and pepper, red pepper flakes (just a few each, for a little extra kick), and Parmesan cheese. Enjoy!