Ranch Ham ‘N' Cheese Pasta & Glazed Lemon Zucchini Bread

Ranch Ham “N” Cheese Pasta
1 package (16 ounces) penne or medium tube pasta
1 cup milk
1/4 cup butter
2 envelopes (1 ounce each) ranch salad dressing mix
1 tsp garlic salt
1 tsp lemon-pepper seasoning
2 cups shredded Colby-Monterey Jack cheese
1 cup sour cream
2 cups cubed fully cooked ham
1/2 cup crushed saltines (about 15 crackers)
1/4 cup shredded Parmesan Cheese

Cook pasta according to package directions; drain. In a Dutch oven, combine the next seven ingredients. Cook and stir over medium heat until cheese is melted and mixture begins to thicken. Reduce heat; fold in sour cream until blended. Add the ham, cracker crumbs and pasta; cook and stir until heated through. Sprinkle with Parmesan cheese.

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Glazed Lemon Zucchini Bread
2 cups cake flour
1/2 tsp salt
2 tsp baking powder
2 eggs
1/2 cup canola oil
1 1/2 cups sugar
2 Tbsp. lemon juice
1/2 cup milk
Zest of 1 lemon
1 cup grated zucchini

Glaze ingredients
1 cup powdered sugar
2 Tbsp. lemon juice
1 Tbsp. milk

Preheat oven to 350 degrees. Mix flour, salt and baking powder in a medium bowl and set aside. In a large bowl, beat eggs; add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to mixture; blend well. Fold in zucchini until blended. Add dry mixture to wet mixture and blend all together until well combined. Pour into a greased 9 x 5 loaf pan.

Bake for 40-45 minutes. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

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Laverne Diede
Rhonda Fitterer

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