Veggie Fajitas

1 small zucchini, thinly sliced

1 medium yellow summer squash, thinly sliced

½ pound sliced fresh mushrooms

1 small onion, halved and sliced

1 medium carrot, cut into short thin strips

1 tsp. salt

½ tsp. pepper

1 Tbsp. canola oil

8 flour tortillas (8 inches), warmed

2 cups shredded cheddar cheese

1 cup sour cream

1 cup salsa

In a large cast iron or other heavy skillet, sauté the vegetables with salt and pepper in oil until crisp tender, 5-7 minutes. Using a slotted spoon, place about ½ cup vegetable mixture down the center of each tortilla. Sprinkle each with ¼ cup cheese; top with sour cream and salsa. Fold in sides.

Total time: 25 minutes. Makes: 8 fajitas.

Peanut Butter Custard Blast

20 Oreo cookies, finely crushed (about 2 cups)

2 Tbsp. sugar

1/3 cup butter, melted

Filling:

1½ cups sugar

1/3 cup cornstarch

2 Tbsp. all-purpose flour

½ tsp salt

6 cups 2% milk

6 large egg yolks, beaten

1 cup creamy peanut butter

Topping:

2 cups heavy whipping cream

1 Tbsp. confectioners’ sugar

6 peanut butter cups, chopped

½ cup chopped salted peanuts

2 Tbsp. chocolate syrup

Preheat oven to 375°. Combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 13x9-inch baking dish. Bake until set, about 8 minutes. Cool on a wire rack.

For filling, in a large saucepan, combine sugar, cornstarch, flour, and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes.

Remove from heat. Stir in peanut butter until smooth. Pour over crust. Cool to room temperature. Refrigerate, covered, at least 2 hours.

In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Spread over peanut butter mixture. Sprinkle with peanut butter cups and peanuts. Drizzle with chocolate syrup.

Prep time: 30 minutes. Cook time: 25 minutes + chilling. Makes: 15 servings.