This is my favorite recipe from my Grandma. I've been making it since college and now it's one of my daughter's favorites too. It's an easy weeknight go-to recipe. I like to serve with white rice and peas. Leftovers taste even better the second day!

Cooking Time: 40 min

This is a copy of my favorite burrito at a local Mexican joint. To my surprise my attempt to duplicate the recipe at home turned out better than the original. This is a different way of using up the zucchini from the summer garden (and feed it to those who aren't really zucchini fans). I usually have both yellow squash and zucchini, so I mix them together 1/2 and 1/2 in the filling.

Cooking Time: 40 min

Years ago when my daughter was young I was a Girl Scout Leader. As part of our Cooking Badge, we collected recipes and put them together in a Troop Cookbook. Over the years, I've tweaked and modified this recipe to its current form. This recipe is a especially handy for overnight guests. You prepare it the day before and let it sit in the fridge overnight. Just pop it into the oven the next morning and in 45 minutes you have a breakfast everyone will rave about.

Cooking Time: 1 hour

My Aunt Mary Ellen's backyard is the Chesapeake Bay and her neighbor is a crabber. So, she knows crab cakes. I'm always disappointed when I order them out. None compare to these. A very simple recipe with very little filler. You can make them large as an entree, or small for an appetizer; but, you better sneak one in before putting them on the table because they disappear very quickly. They can be pan fried or broiled, but make sure you use lots of butter in either case.

Cooking Time: 30 minutes