Sauteed Zucchini Coins

Ingredients:

1 tablespoon olive oil
2 cups thinly sliced yellow zucchini
2 cups thinly sliced green zucchini
1 teaspoon dill weed
2 tablespoons fresh cilantro
2 green onions, chopped
2 tablespoons lemon juice

Directions:

In a large, nonstick frying pan, heat the oil over medium heat. Add the zucchini slices and saute until their colors intensify, about 5 minutes. Add the dill, cilantro and scallions and stir until evenly mixed. Transfer to a serving bowl. Sprinkle with lemon juice and serve immediately.

Jalapeño Spinach Dip

Ingredients:

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 packages (8 ounces each) cream cheese, softened
1 cup grated Parmesan cheese
1 cup half-and-half cream
1/2 cup finely chopped onion
1/4 cup chopped seeded jalapeno peppers
2 teaspoons Worcestershire sauce
2 teaspoons hot pepper sauce
1 teaspoon garlic powder
1 teaspoon dill weed
Tortilla chips

Directions:

In a 1-1/2-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 2-3 hours or until heated through. Serve with chips. Yield: 16 servings (1/4 cup each).

Seasoned Oyster Crackers

Ingredients:

3/4 cup canola oil
1 pkg ranch dressing mix
1/2 teaspoon dried dill weed
1 teaspoon lemon pepper
1 teaspoon garlic
1 teaspoon onion powder
2 (9oz) packages oyster crackers

Directions:

Preheat oven to 275 degrees. In a large bowl mix the canola oil, ranch dressing mix, dill weed, lemon pepper, garlic, and onion powder until thoroughly combined. Gently mix the crackers with the seasonings, tossing to coat the crackers with the seasoned oil. Spread the crackers into a 13x9 baking dish. Bake for 15 minutes and then store in airtight container.