Thread:CorgiMom/@comment-29989042-20170911193830/@comment-29709319-20170917072157

I found the recipe.

He(Bixby) will settle back into his routine when he realizes your not leaving him over night again.

I'm from southern Illinois. Our county line borders Indiana. Our county and surrounding counties are call the Little Wabash River Valley (or Region). And yes we need rain so badly. Your contending with smoke while were contending with common dust and crop dust from harvesting.😷 Temperature today rose up over 85 degrees F, and no breeze.😛 Suppose to be hotter tomorrow(Sunday). Eighty five wouldn't be bad if there was a little breeze with it. I don't know if you like zucchini or not but I add a recipe for it as an appetizer. I'm definitely trying it.😋 CHOCOLATE LASAGNA Author: The Kitchen Snob Ingredients 36  Oreo cookies (regular, not double stuffed)6  tablespoons butter, melted8  oz cream cheese, softened¼  cup granulated sugar3¼  cups cold milk, plus 2 tablespoons, divided12 oz  tub Cool Whip, divided2 - 3.9 oz  packages chocolate instant pudding mix½  cup mini chocolate chips  Instructions 1. In a large food processor, crush Oreo cookies into fine crumbs. Make sure there are no large chunks left. 2.  In a medium bowl, mix melted butter into cookie crumbs using       a fork. When the butter is thoroughly mixed in, transfer it to a 9      x 13 inch baking dish. Using a spatula, press the crumbs down          into the bottom of the baking dish as evenly as possible. Put       baking dish in refrigerator while you work on the next step. 3.  In a medium bowl, mix the cream cheese with an electric beater     until fluffy. Add the 2 tablespoons of cold milk and sugar and     mix well. With large spoon or spatula, mix in 1¼ cups of the Cool     Whip until combined. Spread cream cheese mixture over cookie     crust. Return baking dish to refrigerator and let chill for 10     more minutes. 4.  In a large bowl, mix together chocolate instant pudding and 3¼      cups cold milk with electric beater or whisk until the pudding           starts to thicken. Spread the pudding over the cream cheese      layer. Return baking dish to refrigerator and let chill for 10 more     minutes. 5   Spread remaining Cool Whip over the pudding layer and      sprinkle mini chocolate chips over the top. (Feel free to use more     than ½ cup of the chocolate chips if you want more!) 6. Chill in fridge for 4 hours or freezer for 1 hour. More great recipes at www.thekitchensnob.com    FRIED  ZUCCHINI PARMESAN CRISPS  Author: The Kitchen Snob adapted from Damn Delicious Ingredients ½  cup vegetable oil1  cup Panko breadcrumbs (Japanese-style breadcrumbs)1  cup finely grated Parmesan cheese, plus additional for     sprinkling (I found the Kraft Parmesan in the green can had a     better flavor than the more expensive fresh Parmesan I bought)2  zucchinis, thinly sliced rounds (about ¼ inch thick). Leave skin     on.½  cup all-purpose flour½  teaspoon salt¼  teaspoon pepper⅛  teaspoon granulated garlic⅛  teaspoon granulated onion2  large eggsChives or green onions, finely minced (optional)  Instructions 1. Heat vegetable oil in a large nonstick skillet or Dutch oven over     medium heat (careful - if your stove runs hot, medium may     burn too high). Cast iron will work well but watch the heat. 2.  In large bowl, combine Panko breadcrumbs and Parmesan, set      aside. 3.  In small bowl, combine flour, salt, pepper, granulated garlic,      and granulated onion, set aside. 4.  In small bowl, whisk eggs and set aside. 5.  Working in batches, dredge about 6 zucchini slices in flour. Shake off excess flour by banging the slices against the side of       the bowl. 6.  Then drop them in the egg mixture and flip them over to coat       both sides. 7.  Then dredge the zucchini slices into Panko mixture and press       them down with your finger to coat both sides. 8.  Add batch of zucchini to the skillet and cook until light golden      brown and crispy (about 1 minute each side). If they get any      darker than light golden brown the cheese loses its flavor. 9.  Transfer to paper towel-lined plate.While still hot, sprinkle      generously with more Parmesan cheese. 10.  If you think you need more salt, now is a good time to add it,        while they're still hot. Sprinkle with chives or green onions (if        using). 11.  Serve immediately. More great recipes at www.thekitchensnob.com