Chicken Zucchini Casserole

1 package (6 oz.) stuffing mix

¾ cup butter, melted

3 cups diced zucchini

2 cups cubed cooked chicken breast

1 can (10¾ oz.) condensed cream of chicken soup, undiluted

1 medium carrot, shredded

½ cup chopped onion

½ cup sour cream

In a large bowl, combine stuffing mix and butter. Set aside ½ cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture.

Transfer to a greased 11x7-inch baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.

Prep time: 20 minutes. Bake time: 45 minutes. Makes: 6 servings.

Homemade Honey Grahams

1 cup whole wheat flour

/4 cup all-purpose flour

½ cup toasted wheat germ

2 Tbsp. dark brown sugar

1 tsp. baking powder

1 tsp. ground cinnamon

½ tsp. salt

½ tsp. baking soda

6 Tbsp. cold butter, cubed

¼ cup honey

4 Tbsp. ice water

In a bowl, whisk first 8 ingredients, cut in butter, until crumbly. In another bowl, whisk honey and water, gradually add to dry ingredients, tossing with a fork until dough holds together when pressed.

Divide dough in half. Shape each into a disk, cover and refrigerate until firm enough to roll, about 30 minutes.

Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to an 8-inch square. Using a knife or fluted pastry wheel, cut each portion into sixteen 2-inch squares. If desired, prick holes with a fork. Place 1 inch apart on parchment-lined baking sheets.

Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

Prep time: 15 minutes + chilling. Bake time: 10 minutes/batch. Makes: 32 crackers.