2 pkgs (4.9 oz each) au gratin potatoes
1 can (10 3/4 oz) condensed cream of mushroom soup
2 c. milk (divided)
1 16 oz. pkg. frozen French-style green beans
6 bonless pork loin chops
1 can (10 3/4 oz) condensed cheddar cheese soup
Place dried potatoes in a greased 13x9x2" baking dish. In a small bowl, combine the mushroom soup, 1 cup milk, and contents of one sauce mix packet, pour over potatoes. Top with green eans and pork chops. In a small bowl, combine the cheese soup, remaining milk and contents of remaining sauce mix packet. Pour over pork chops.
Cover and bake at 350 degrees for 45-50 min. or until bubbly. Uncover and bake 20-25 min longer or until meat juices run clear.
Mexican Chicken Dip
2 Large cans white chicken breast
2 C. piccante sauce
2 C. shredded cheddar cheese
1 4oz. can chopped black olives
1/2 pkg. taco seasoning
Combine ingredients and heat in small crock pot and serve warm. Serve with crackers, chips or french bread.
2 C. piccante sauce
2 C. shredded cheddar cheese
1 4oz. can chopped black olives
1/2 pkg. taco seasoning
Combine ingredients and heat in small crock pot and serve warm. Serve with crackers, chips or french bread.
Coffee Cake
1/4 c. oil
1 1/2 c. flour
2 t. baking powder
1 1/2 c. milk
1 egg
3/4 c. sugar
1/2 t. salt
Combine and beat. Pour into 9x9 or 7x11 pan.
Topping:
1/4 c. brown sugar
1 T. flour
1 t. cinnamon
1 T. melted butter
1/2 c. chopped nuts (optional)
Work ingredients together with a fork. Crumble on cake batter.
Bake at 375 degrees for 25 minutes.
1 1/2 c. flour
2 t. baking powder
1 1/2 c. milk
1 egg
3/4 c. sugar
1/2 t. salt
Combine and beat. Pour into 9x9 or 7x11 pan.
Topping:
1/4 c. brown sugar
1 T. flour
1 t. cinnamon
1 T. melted butter
1/2 c. chopped nuts (optional)
Work ingredients together with a fork. Crumble on cake batter.
Bake at 375 degrees for 25 minutes.
Turtle Cake
1 package German Chocolate Cake Mix (and ingredients to make it)
14 oz caramels
3/4 c. margarine
1/2 c. evaporated milk
1 c. nuts
12 oz. chocolate chips
Make cake according to directions. Pour 1/2 of batter into greased 9x13 pan. Bake 15 minutes at 350 degrees. Melt caramels, margarine and milk. Pour mixture over baked cake. Sprinkle nuts and chocolate chips on top. Cover with remaining batter. Bake 20 minutes or more.
14 oz caramels
3/4 c. margarine
1/2 c. evaporated milk
1 c. nuts
12 oz. chocolate chips
Make cake according to directions. Pour 1/2 of batter into greased 9x13 pan. Bake 15 minutes at 350 degrees. Melt caramels, margarine and milk. Pour mixture over baked cake. Sprinkle nuts and chocolate chips on top. Cover with remaining batter. Bake 20 minutes or more.
Cheesy Hashbrown Potatoes
1 2 lb. bag of frozen hash browns
1 c. diced onion
1 can cream of chicken soup
2 c. sour cream
1 stick margarine melted
8 oz. shredded cheddar cheese
Mix all ingredients and put into a greased 9x13 baking dish.
Topping: 1 cup curshed potato chips or 2 cups crushed corn flakes mixed with 1/2 stick melted margarine.
Bake at 350 degrees for about 1 hour.
1 c. diced onion
1 can cream of chicken soup
2 c. sour cream
1 stick margarine melted
8 oz. shredded cheddar cheese
Mix all ingredients and put into a greased 9x13 baking dish.
Topping: 1 cup curshed potato chips or 2 cups crushed corn flakes mixed with 1/2 stick melted margarine.
Bake at 350 degrees for about 1 hour.
Cowboy Caviar
1 15-oz can black eyed peas, drained and rinsed
1/4 c. thinly sliced green onions
4 c. finely chopped sweet red pepper
2 cloves garlic, minced
2 T. oil
2 T. cider vinegar
1-2 jalapeno peppers, seeded and diced
1/4 t. black pepper
dash of salt
In a bowl, combine all ingredients. Chill overnight. Serve with crackers or tortilla chips.
Makes 2 cups.
1/4 c. thinly sliced green onions
4 c. finely chopped sweet red pepper
2 cloves garlic, minced
2 T. oil
2 T. cider vinegar
1-2 jalapeno peppers, seeded and diced
1/4 t. black pepper
dash of salt
In a bowl, combine all ingredients. Chill overnight. Serve with crackers or tortilla chips.
Makes 2 cups.
Mustard Dip
1 c. mayonnaise
5 T. spicy brown mustard
1 t. oil
1/2 c/ sugar
1 t. garlic powder
Mix together. Chill overnight. Serve with pretzels.
5 T. spicy brown mustard
1 t. oil
1/2 c/ sugar
1 t. garlic powder
Mix together. Chill overnight. Serve with pretzels.
Stuffed Bread
1 lb. shredded swiss cheese
fresh mushrooms, diced
3 green onions, chopped
1 t. salt
1 c. butter
1 t. dry mustard
1 1/2 t. lemon juice
Score vienna bread in both directions almost through to the bottom. Mix cheese, mushrooms, onions, and salt together and stuff into bread. Melt butter and stir in dry mustard and lemon juice. Pour over stuffed bread. Wrap in foil. Bake at 350 degrees for 30 minutes.
fresh mushrooms, diced
3 green onions, chopped
1 t. salt
1 c. butter
1 t. dry mustard
1 1/2 t. lemon juice
Score vienna bread in both directions almost through to the bottom. Mix cheese, mushrooms, onions, and salt together and stuff into bread. Melt butter and stir in dry mustard and lemon juice. Pour over stuffed bread. Wrap in foil. Bake at 350 degrees for 30 minutes.
Grandma's Chocolate Zucchini Bread
3 eggs
2 c. sugar
1 c. oil
1/3 c. cocoa
1/2 t. salt
1 t. cinnamon
1 c. nuts, chopped
1/2 c. chopped dates or rasins
2 1/2 c. zucchini, shredded
1/4 t. baking powder
2 1/2 c. flour
2 t. baking soda
2 t. vanilla
Stir together ingredients. Bake at 350 degrees for 35-40 minutes. Adjust baking time for smaller loaves.
2 c. sugar
1 c. oil
1/3 c. cocoa
1/2 t. salt
1 t. cinnamon
1 c. nuts, chopped
1/2 c. chopped dates or rasins
2 1/2 c. zucchini, shredded
1/4 t. baking powder
2 1/2 c. flour
2 t. baking soda
2 t. vanilla
Stir together ingredients. Bake at 350 degrees for 35-40 minutes. Adjust baking time for smaller loaves.
Ranch Pretzels
2 (20 oz) pkg. large, thick pretzels
1 envelope ranch dip/dressing mix
3/4 c. vegetable oil
1 1/2 t. dill weed
1 1/2 t. garlic powder
Break pretzels into bite-size pieces and place in a large bowl. Combine remaining ingredients; pour over pretzels. Stir to coat. Pour into an ungreased baking pan or dutch oven. Bake at 200 degrees for 1 to 1 1/2 hours, stirring every 15 minutes.
1 envelope ranch dip/dressing mix
3/4 c. vegetable oil
1 1/2 t. dill weed
1 1/2 t. garlic powder
Break pretzels into bite-size pieces and place in a large bowl. Combine remaining ingredients; pour over pretzels. Stir to coat. Pour into an ungreased baking pan or dutch oven. Bake at 200 degrees for 1 to 1 1/2 hours, stirring every 15 minutes.
Homemade Mayonnaise
1 tbsp fresh lemon juice
1/2 tsp dijon mustard
1/8 tsp salt
1 large pasteurized egg
3/4 cup canola oil
Combine first 4 ingredients in a blender, process until smooth. With blender on, gradually pour in oil, process until smooth and completely blended.
Serving size 2 teaspoons, 87 calories, 9.6g fat.
Refrigerated the mayonnaise will last for 5 days.
1/2 tsp dijon mustard
1/8 tsp salt
1 large pasteurized egg
3/4 cup canola oil
Combine first 4 ingredients in a blender, process until smooth. With blender on, gradually pour in oil, process until smooth and completely blended.
Serving size 2 teaspoons, 87 calories, 9.6g fat.
Refrigerated the mayonnaise will last for 5 days.
Parmesan Pumpkin Scones
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup chilled butter, cut into small pieces
1/2 cup canned pumpkin
1/2 cup fat free plain yogurt
2 large egg whites, divided
2 tbsp grated fresh Parmesan cheese
1 tbsp pumpkin seed kernals
Preheat oven to 400 degrees. Lightly spoon flours into dry measuring cups; level with knife. Combine flours, baking powder, baking soda, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine pumpkin, yogurt, and 1 egg white, stirring with a whisk. Add flour to mixture, stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8 inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into but not through dough. Brush remaining 1 egg white over top of dough. Sprinkle dough with cheese and pumpkin seeds, pressing lightly to adhere. Bake at 400 degrees for 2o minutes or until golden. Slice scones along score lines with a serrated knife.
Serving size 1 wedge, 129 calories, 4.9g fat, 253mg sodium.
1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup chilled butter, cut into small pieces
1/2 cup canned pumpkin
1/2 cup fat free plain yogurt
2 large egg whites, divided
2 tbsp grated fresh Parmesan cheese
1 tbsp pumpkin seed kernals
Preheat oven to 400 degrees. Lightly spoon flours into dry measuring cups; level with knife. Combine flours, baking powder, baking soda, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine pumpkin, yogurt, and 1 egg white, stirring with a whisk. Add flour to mixture, stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8 inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into but not through dough. Brush remaining 1 egg white over top of dough. Sprinkle dough with cheese and pumpkin seeds, pressing lightly to adhere. Bake at 400 degrees for 2o minutes or until golden. Slice scones along score lines with a serrated knife.
Serving size 1 wedge, 129 calories, 4.9g fat, 253mg sodium.
Parsley-Lemon-Garlic Popovers
Popovers typically are baked in popover pans. They look a lot like muffin tins but are more narrow and deeper so the batter literally pops over the top. If you don't have a popover pan regular muffin tins can be used, just bake 5 minutes less than stated time. Do not open oven during the baking process or they will deflat.
1 cup 2% reduced fat milk
2 large egg whites
1 large egg
2/3 cup all purpose flour
1/3 cup whole wheat flour
1/4 tsp salt
1/4 cup finely chopped fresh flat leaf parsley
1 tsp grated lemon rind
1 large garlic clove, minced
cooking spray
2 tbsp butter, melted
Combine first 3 ingredients in a medium bowl, stirring with a whisk until blended. Let stand 30 minutes. Preheat oven to 375. Lightly spoon flours into dry measuring cups; level with knife. Combine flours and salt, stirring with a whisk. Stir in parsley, rind and garlic. Coat 6 popover cups with cooking spray, brush butter evenly among cups to coat. Place popover cups in a 375 degree oven for 5 minutes. Divide batter evenly among prepared popover cups. Bake at 375 for 40 minutes or until golden.
1 serving equals 1 popover, 124 calories, 3.2g fat, 160mg sodium.
1 cup 2% reduced fat milk
2 large egg whites
1 large egg
2/3 cup all purpose flour
1/3 cup whole wheat flour
1/4 tsp salt
1/4 cup finely chopped fresh flat leaf parsley
1 tsp grated lemon rind
1 large garlic clove, minced
cooking spray
2 tbsp butter, melted
Combine first 3 ingredients in a medium bowl, stirring with a whisk until blended. Let stand 30 minutes. Preheat oven to 375. Lightly spoon flours into dry measuring cups; level with knife. Combine flours and salt, stirring with a whisk. Stir in parsley, rind and garlic. Coat 6 popover cups with cooking spray, brush butter evenly among cups to coat. Place popover cups in a 375 degree oven for 5 minutes. Divide batter evenly among prepared popover cups. Bake at 375 for 40 minutes or until golden.
1 serving equals 1 popover, 124 calories, 3.2g fat, 160mg sodium.
Rubs
This is a recipe for rubs. Just like the name suggests a rub is rubbed onto the surface of meat. After applying the rub cover and refrigerate for the following length of times:
chicken breasts or steak, 30 minutes; bone in roasts and whole chicken, 90 minutes; pork shoulder or turkey, 8 hours.
There are no specific measurements, balance the ingredients based on your specific tastes.
Mole
Chili powder, chocolate shavings, grated orange peel.
Caribbean
Allspice, mustard seeds, ginger.
Au Poivre
White, black, and pink peppercorns, and rosemary.
Honey Mustard
Ground yellow mustard, white sugar, dried lavender.
Mediterranean
Grated lemon peel, snipped parsley, chives, oregano and olive oil.
Smoke and Fire
Smoked paprika, chipotle chili flakes, snipped dried tomatoes, lime juice.
Garlic Lovers
Fresh and powdered garlic, sea salt, and basil.
Asian Blends
Black and white sesame seeds, crystallized ginger, and red pepper flakes.
Cowboy
Hickory smoked salt, ground coffee, light brown sugar.
Indian
Curry powder, crushed red pepper flakes, chopped pistachios.
chicken breasts or steak, 30 minutes; bone in roasts and whole chicken, 90 minutes; pork shoulder or turkey, 8 hours.
There are no specific measurements, balance the ingredients based on your specific tastes.
Mole
Chili powder, chocolate shavings, grated orange peel.
Caribbean
Allspice, mustard seeds, ginger.
Au Poivre
White, black, and pink peppercorns, and rosemary.
Honey Mustard
Ground yellow mustard, white sugar, dried lavender.
Mediterranean
Grated lemon peel, snipped parsley, chives, oregano and olive oil.
Smoke and Fire
Smoked paprika, chipotle chili flakes, snipped dried tomatoes, lime juice.
Garlic Lovers
Fresh and powdered garlic, sea salt, and basil.
Asian Blends
Black and white sesame seeds, crystallized ginger, and red pepper flakes.
Cowboy
Hickory smoked salt, ground coffee, light brown sugar.
Indian
Curry powder, crushed red pepper flakes, chopped pistachios.
Whole Wheat Pitas
Keep a couple of things in mind when making these. Retain as much air as possible in the dough, don't punch the dough down after it rises, and gently roll into discs to achieve an airy result. Also, get the oven really hot to create airy steam. The recipe suggests using white whole wheat flour.
1 tbsp sugar
1 package dry yeast
1 cup plus 2 tablespoons warm water
2 1/4 cups bread flour
1 cup white whole wheat flour divided
2 tablespoons 2% Greek style yogurt
1 tbsp extra virgin olive oil
3/4 tablespoon salt
Olive oil cooking spray
Dissolve sugar and yeast in 1 cup plus 2 tablespoons warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add bread flour, 3/4 cup whole wheat flour, yogurt, oil and salt to the yeast mixture; beat with a mixer at medium speed until smooth. Turn the dough out onto a floured surface. Knead dough until smooth and elastic, about 10 minutes; add enough of remaining whole wheat flour 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, for 45 minutes or until doubled in size. Place the oven rack on lowest shelf. Preheat the oven to 500 degrees. Divide dough into 8 portions. Working with one portion at a time gently rolling each portion into a 5 1/2 inch circle. Place 4 circles on each baking sheet. Bake 1 at a time at 500 for 8 minutes or until puffed and browned. Cool on wire rack. Serving size 1 pita, 211 calories, 2.9g fat, 225mg sodium.
1 tbsp sugar
1 package dry yeast
1 cup plus 2 tablespoons warm water
2 1/4 cups bread flour
1 cup white whole wheat flour divided
2 tablespoons 2% Greek style yogurt
1 tbsp extra virgin olive oil
3/4 tablespoon salt
Olive oil cooking spray
Dissolve sugar and yeast in 1 cup plus 2 tablespoons warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add bread flour, 3/4 cup whole wheat flour, yogurt, oil and salt to the yeast mixture; beat with a mixer at medium speed until smooth. Turn the dough out onto a floured surface. Knead dough until smooth and elastic, about 10 minutes; add enough of remaining whole wheat flour 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, for 45 minutes or until doubled in size. Place the oven rack on lowest shelf. Preheat the oven to 500 degrees. Divide dough into 8 portions. Working with one portion at a time gently rolling each portion into a 5 1/2 inch circle. Place 4 circles on each baking sheet. Bake 1 at a time at 500 for 8 minutes or until puffed and browned. Cool on wire rack. Serving size 1 pita, 211 calories, 2.9g fat, 225mg sodium.
Garden Salsa
5 Tomatoes
1/4 Onion, chopped
3 Spoonfuls Green Chili Pepper, chopped
1-2 Cloves Garlic, minced
2-3 Spoonfuls Cilantro, chopped
Salt
All ingredients can be more or less to your taste.
Blend together in food processor (or chop) to desired consistency.
This recipe came from Ellen's Brother-in-Law and Sister-in-Law in Colorado. I made this with all kinds of veggies straight out of the garden this year & it was delicious!!!
1/4 Onion, chopped
3 Spoonfuls Green Chili Pepper, chopped
1-2 Cloves Garlic, minced
2-3 Spoonfuls Cilantro, chopped
Salt
All ingredients can be more or less to your taste.
Blend together in food processor (or chop) to desired consistency.
This recipe came from Ellen's Brother-in-Law and Sister-in-Law in Colorado. I made this with all kinds of veggies straight out of the garden this year & it was delicious!!!
Chili
1 Lb Lean Ground Beef
1/2 C Chopped Green Bell Pepper
1/2 C Chopped Onion
4 Cloves Garlic, minced
1 (15 oz) Can Tomato Sauce
1 (15 oz) Can Red Kidney Beans, undrained
1 (14.5 oz) Can Diced Tomatoes, undrained
2 to 3 t Chili Powder
1/2 t Salt
1/2 t Dried Basil, crushed
1/4 t Ground Black Pepper
Shredded Cheddar Cheese (optional)
Chopped Onion (optional)
Dairy Sour Cream (optional)
Crushed Red Pepper (optional)
In a 3-quart saucepan cook and stir ground beef, green pepper, 1/2 C chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.
Stir in tomato sauce, beans, tomatoes, chili powder, salt, basil and black pepper. Bring to a boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, crushed red pepper and/or sour cream.
Yields: 4 Main-dish Servings
1/2 C Chopped Green Bell Pepper
1/2 C Chopped Onion
4 Cloves Garlic, minced
1 (15 oz) Can Tomato Sauce
1 (15 oz) Can Red Kidney Beans, undrained
1 (14.5 oz) Can Diced Tomatoes, undrained
2 to 3 t Chili Powder
1/2 t Salt
1/2 t Dried Basil, crushed
1/4 t Ground Black Pepper
Shredded Cheddar Cheese (optional)
Chopped Onion (optional)
Dairy Sour Cream (optional)
Crushed Red Pepper (optional)
In a 3-quart saucepan cook and stir ground beef, green pepper, 1/2 C chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.
Stir in tomato sauce, beans, tomatoes, chili powder, salt, basil and black pepper. Bring to a boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, crushed red pepper and/or sour cream.
Yields: 4 Main-dish Servings
Banana Bread Special
1/2 C Butter
1 C Sugar
2 Eggs
3 Ripe Bananas, mashed
1/3 C Sour Cream
2 C Flour
1/4 t Salt
1 t Baking Soda
1/4 C Brown Sugar
1/4 C White Sugar
1/4 t Cinnamon
Preheat over to 325 degrees.
Mix butter, 1 C Sugar and eggs. Mix in mashed bananas and sour cream. Mix flour, salt and baking soda together; add to mixture.
Put batter into wax-paper-lined large loaf pan.
Mix 1/4 C Brown Sugar, 1/4 C White Sugar and 1/4 t Cinnamon. Sprinkle over the top of the banana bread before putting into the oven. Bake for 1 hour to 1 hour 15 minutes, or until toothpick clean.
Yields: 1 Large Loaf
*This is a VERY sugary bread - great dessert bread!
1 C Sugar
2 Eggs
3 Ripe Bananas, mashed
1/3 C Sour Cream
2 C Flour
1/4 t Salt
1 t Baking Soda
1/4 C Brown Sugar
1/4 C White Sugar
1/4 t Cinnamon
Preheat over to 325 degrees.
Mix butter, 1 C Sugar and eggs. Mix in mashed bananas and sour cream. Mix flour, salt and baking soda together; add to mixture.
Put batter into wax-paper-lined large loaf pan.
Mix 1/4 C Brown Sugar, 1/4 C White Sugar and 1/4 t Cinnamon. Sprinkle over the top of the banana bread before putting into the oven. Bake for 1 hour to 1 hour 15 minutes, or until toothpick clean.
Yields: 1 Large Loaf
*This is a VERY sugary bread - great dessert bread!
Chex Party Mix
6 T Butter
2 T Worcestershire Sauce
1 1/2 t Seasoned Salt
3/4 t Garlic Powder
1/2 t Onion Powder
3 C Corn Chex Cereal
3 C Rice Chex Cereal
3 C Wheat Chex Cereal
1 C Mixed Nuts
1 C Bite-size Pretzels
1 C Garlic-flavor bite-size Bagel Chips
Heat oven to 250 degrees. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.
Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.
2 T Worcestershire Sauce
1 1/2 t Seasoned Salt
3/4 t Garlic Powder
1/2 t Onion Powder
3 C Corn Chex Cereal
3 C Rice Chex Cereal
3 C Wheat Chex Cereal
1 C Mixed Nuts
1 C Bite-size Pretzels
1 C Garlic-flavor bite-size Bagel Chips
Heat oven to 250 degrees. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.
Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.
Puppy Chow
9 C Chex
1 C Chocolate Chips
1/2 C Peanut Butter
1/4 C Butter
1/4 t Vanilla
1 1/2 C Powdered Sugar
Put cereal in large bowl. Melt chocolate chips, peanut butter and butter. Remove from heat and stir in vanilla.
Pour over chex cereal, put into a large paper bag with powdered sugar and shake well to coat.
Spread mixture evenly on wax paper and allow to cool.
1 C Chocolate Chips
1/2 C Peanut Butter
1/4 C Butter
1/4 t Vanilla
1 1/2 C Powdered Sugar
Put cereal in large bowl. Melt chocolate chips, peanut butter and butter. Remove from heat and stir in vanilla.
Pour over chex cereal, put into a large paper bag with powdered sugar and shake well to coat.
Spread mixture evenly on wax paper and allow to cool.
Sweet & Spicy Shrimp
1 Lb Large Raw Shrimp
3 T Olive Oil
3 T Lemon or Lime Juice
2 T finely chopped Green Onions
1 T Honey
2 t Horseradish
1 t finely chopped Fresh Garlic
1 - 2 t Hot Pepper Sauce
1/4 t Salt
Fill 3 Qt Saucepan with water. Bring to a boil over high heat (6-7 minutes). Add Shrimp. Cook until shrimp turn pink (3-4 minutes). Rinse with cold water. Drain well.
Combine marinade in large ziploc bad; add shrimp. Turn to coat several times. Refrigerate at least 4 hours; turning occasionally.
3 T Olive Oil
3 T Lemon or Lime Juice
2 T finely chopped Green Onions
1 T Honey
2 t Horseradish
1 t finely chopped Fresh Garlic
1 - 2 t Hot Pepper Sauce
1/4 t Salt
Fill 3 Qt Saucepan with water. Bring to a boil over high heat (6-7 minutes). Add Shrimp. Cook until shrimp turn pink (3-4 minutes). Rinse with cold water. Drain well.
Combine marinade in large ziploc bad; add shrimp. Turn to coat several times. Refrigerate at least 4 hours; turning occasionally.
Shrimp and Pasta
2 T Olive Oil
1/2 C Chopped Onion
1 T Sugar
1 t Dried Leaf Basil
1 1/4 t Salt
1 Lrg Can (28 oz) Tomatoes in Puree
1 Can (6 oz) Tomato Paste
1/3 C Water
1 1/2 lb Large Shrimp
1/4 C Dry Sherry or White Wine
1/2 to 1 t Crushed Red Pepper
Heat olive oil in 3-4 Qt Saucepan over medium-high heat, add onion and saute until very
softened and beginning to yellow; 6-8 minutes. Stir in sugar, basil, salt, tomatoes with puree, tomato paste and water.
Heat to boiling.
Reduce heat to low; cover and simmer for 30 minutes.
Add the shrimp, sherry or wine and crushed red pepper.
Bring to a boil, stirring occasionally. Simmer for about 1 minute longer or until shrimp are cooked through. Serve with hot cooked pasta and parmesan cheese.
1/2 C Chopped Onion
1 T Sugar
1 t Dried Leaf Basil
1 1/4 t Salt
1 Lrg Can (28 oz) Tomatoes in Puree
1 Can (6 oz) Tomato Paste
1/3 C Water
1 1/2 lb Large Shrimp
1/4 C Dry Sherry or White Wine
1/2 to 1 t Crushed Red Pepper
Heat olive oil in 3-4 Qt Saucepan over medium-high heat, add onion and saute until very
softened and beginning to yellow; 6-8 minutes. Stir in sugar, basil, salt, tomatoes with puree, tomato paste and water.
Heat to boiling.
Reduce heat to low; cover and simmer for 30 minutes.
Add the shrimp, sherry or wine and crushed red pepper.
Bring to a boil, stirring occasionally. Simmer for about 1 minute longer or until shrimp are cooked through. Serve with hot cooked pasta and parmesan cheese.
Cream Cheese Frosting
8 oz Cream Cheese
5 T Butter
2 t Vanilla Extract
2 C Powdered Sugar
Mix together all ingredients.
5 T Butter
2 t Vanilla Extract
2 C Powdered Sugar
Mix together all ingredients.
Shrimp Artichoke Dip
1 C Shredded Cheddar Cheese
1 C Grated Parmesan Cheese
1 (14 oz) Can Artichoke Hearts, drained
1/2 C Chopped Green Onions
1/2 t Garlic Salt
1/2 C Mayonnaise
1 C Cooked and peeled Shrimp
Paprika, for garnish
Preheat oven to 350 degrees
In a medium baking dish, mix together Cheddar cheese, Parmesan Cheese, Artichoke Hearts, Green Onions, Garlic Salt, Mayonnaise and Shrimp. Sprinkle with Paprika.
Bake for 20 minutes or until bubbly and lightly browned.
1 C Grated Parmesan Cheese
1 (14 oz) Can Artichoke Hearts, drained
1/2 C Chopped Green Onions
1/2 t Garlic Salt
1/2 C Mayonnaise
1 C Cooked and peeled Shrimp
Paprika, for garnish
Preheat oven to 350 degrees
In a medium baking dish, mix together Cheddar cheese, Parmesan Cheese, Artichoke Hearts, Green Onions, Garlic Salt, Mayonnaise and Shrimp. Sprinkle with Paprika.
Bake for 20 minutes or until bubbly and lightly browned.
Chocolate Buttercream Frosting
1/4 C Butter
2 C Confectioner's Sugar
3 T Cocoa Powder
1 t Vanilla
2 T Milk
Mix all ingredients in bowl until a good spreading consistency is reached. Decorate cookies and set on waxed paper to harden (overnight if needed).
2 C Confectioner's Sugar
3 T Cocoa Powder
1 t Vanilla
2 T Milk
Mix all ingredients in bowl until a good spreading consistency is reached. Decorate cookies and set on waxed paper to harden (overnight if needed).
Sugar Cookie Frosting
1 T Butter
1 t Vanilla Extract
2 1/2 C Confectioner's Sugar
3 T Milk
2 Drops any color Food Coloring (I use food color paste)
In a small bowl, beat the butter, 1 tsp vanilla and confectioner's sugar until smooth.
Mix in the milk one tablespoon at a time until a good spreading consistency is reached.
Stir in food coloring to desired shade. Decorate cookies and set on waxed paper to harden (overnight if needed).
1 t Vanilla Extract
2 1/2 C Confectioner's Sugar
3 T Milk
2 Drops any color Food Coloring (I use food color paste)
In a small bowl, beat the butter, 1 tsp vanilla and confectioner's sugar until smooth.
Mix in the milk one tablespoon at a time until a good spreading consistency is reached.
Stir in food coloring to desired shade. Decorate cookies and set on waxed paper to harden (overnight if needed).
Sugar Cookies
3/4 C Butter Flavored Shortening
1 C White Sugar
1 C White Sugar
2 Eggs
1 T Milk
1 t Vanilla Extract
2 1/2 C All-Purpose Flour
1 t Baking Powder
1 t Salt
In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 tsp vanilla.
Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
Preheat the oven to 400 degrees. Lightly grease cookie sheets, or line with parchment paper.
On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
1 T Milk
1 t Vanilla Extract
2 1/2 C All-Purpose Flour
1 t Baking Powder
1 t Salt
In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 tsp vanilla.
Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
Preheat the oven to 400 degrees. Lightly grease cookie sheets, or line with parchment paper.
On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
Bake for 6 to 8 minutes. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting.
Hot Bruschetta Dip
2 Roma (plum) tomatoes, chopped
1 Small Onion, chopped
1 Clove Garlic, peeled and minced
1 t Chopped Fresh Basil
1 t Chopped Fresh Parsley
1/4 C Olive Oil
1 (8 oz) Wheel Brie Cheese
In a small bowl, mix roma (plum) tomatoes, onion, garlic, basil, parsley and olive oil. Cover and chill in the refrigerator at least 1 hour.
Remove top layer of rind from brie. Place brie in a small microwave safe serving dish. Microwave on high 1 minute, or until the cheese begins to soften. Spoon roma tomato mixture over the cheese. Microwave on high 1 minute, or until slightly melted. Serve immediately with Paris toasts or other dried breads.
*** This was also a BIG hit at Ladies Night!
1 Small Onion, chopped
1 Clove Garlic, peeled and minced
1 t Chopped Fresh Basil
1 t Chopped Fresh Parsley
1/4 C Olive Oil
1 (8 oz) Wheel Brie Cheese
In a small bowl, mix roma (plum) tomatoes, onion, garlic, basil, parsley and olive oil. Cover and chill in the refrigerator at least 1 hour.
Remove top layer of rind from brie. Place brie in a small microwave safe serving dish. Microwave on high 1 minute, or until the cheese begins to soften. Spoon roma tomato mixture over the cheese. Microwave on high 1 minute, or until slightly melted. Serve immediately with Paris toasts or other dried breads.
*** This was also a BIG hit at Ladies Night!
Monster Cookies
1 Dozen Eggs
2 Lbs Brown Sugar
4 C Sugar
1 Lb Peanut Butter
16 C Oatmeal
3 Lb Peanut Butter
1 Lb M&Ms
1 Lb Chocolate Chips
8 tsp Baking Soda
1 T Vanilla
These are my FAVORITE cookies to make! But you do need a HUGE bowl to make these & it makes a million cookies!!! I like to make the full batch and freeze rolls of the dough (wrap in wax paper & place in freezer bag) so you have ready-to-bake dough whenever you want it or need it last minute!!!!
2 Lbs Brown Sugar
4 C Sugar
1 Lb Peanut Butter
16 C Oatmeal
3 Lb Peanut Butter
1 Lb M&Ms
1 Lb Chocolate Chips
8 tsp Baking Soda
1 T Vanilla
These are my FAVORITE cookies to make! But you do need a HUGE bowl to make these & it makes a million cookies!!! I like to make the full batch and freeze rolls of the dough (wrap in wax paper & place in freezer bag) so you have ready-to-bake dough whenever you want it or need it last minute!!!!
Baked Artichoke Dip
1 Can (15 oz) Artichoke Hearts, rinsed, drained & lightly chopped
1/2 C Sour Cream
1/2 C Mayonnaise
1/2 C Grated Parmesan Cheese (the stuff in the green can)
Dash Tabasco Sauce
1/4 - 1/2 t Garlic Powder
1/4 t Salt
1/4 t Pepper
Stir all ingredients together until well-mixed. Spoon into a small ovenproof dish. Bake at 350 degrees for 30 minutes or until bubbly. Serve with Tostitos.
Makes 2 Cups
*This one was a big hit for Ladies Night!!
1/2 C Sour Cream
1/2 C Mayonnaise
1/2 C Grated Parmesan Cheese (the stuff in the green can)
Dash Tabasco Sauce
1/4 - 1/2 t Garlic Powder
1/4 t Salt
1/4 t Pepper
Stir all ingredients together until well-mixed. Spoon into a small ovenproof dish. Bake at 350 degrees for 30 minutes or until bubbly. Serve with Tostitos.
Makes 2 Cups
*This one was a big hit for Ladies Night!!
Perfect Hard Boiled Eggs
Place eggs in saucepan with enough COLD tap water to cover completely by one inch. Bring to a rolling boil over HIGH heat.
Once brought to a boil, PROMPTLY reduce heat to a medium boil and cook 10 minutes.
Remove from heat and immediately place in a bowl of ICED water. Chill until completely cool - few minutes.
This method prevents the yolks from turning brown and allows for the shell to easily peel off.
Once brought to a boil, PROMPTLY reduce heat to a medium boil and cook 10 minutes.
Remove from heat and immediately place in a bowl of ICED water. Chill until completely cool - few minutes.
This method prevents the yolks from turning brown and allows for the shell to easily peel off.
Chicken Yakitori
1 1/2 Lbs Boneless Skinless Chicken Breasts, cut into 1" pieces
10 Scallions, cut into 1" pieces
1 Lrg Red Bell Pepper, cut into 1" squares
1/3 C Low-Sodium Soy Sauce
3 T Mirin or Rice Wine
2 t Dark Sesame Oil
2 T Grated Fresh Ginger
2 Garlic Cloves, minced
8 8" Skewers (If wooden, soak in water for 30 minutes)
Heat oven to Broil, or heat grill.
Thread chicken, scallions and peppers onto skewers; place in a large shallow dish.
Whisk together soy sauce, mirin, oil, ginger and garlic.
Cover skewers with 1/2 C of the mixture and marinate at room temperature for 10 minutes; set aside remaining soy sauce mixture for dressing cooked skewers.
Lightly coat a broiler pan or grill with cooking spray. Place skewers on the pan, reserving the marinade. Broil or Grill, turning skewers and basting occassionally with reserved marinade, until chicken is no longer pink, about 10 minutes.
Serve hot with reserved soy sauce mixture.
10 Scallions, cut into 1" pieces
1 Lrg Red Bell Pepper, cut into 1" squares
1/3 C Low-Sodium Soy Sauce
3 T Mirin or Rice Wine
2 t Dark Sesame Oil
2 T Grated Fresh Ginger
2 Garlic Cloves, minced
8 8" Skewers (If wooden, soak in water for 30 minutes)
Heat oven to Broil, or heat grill.
Thread chicken, scallions and peppers onto skewers; place in a large shallow dish.
Whisk together soy sauce, mirin, oil, ginger and garlic.
Cover skewers with 1/2 C of the mixture and marinate at room temperature for 10 minutes; set aside remaining soy sauce mixture for dressing cooked skewers.
Lightly coat a broiler pan or grill with cooking spray. Place skewers on the pan, reserving the marinade. Broil or Grill, turning skewers and basting occassionally with reserved marinade, until chicken is no longer pink, about 10 minutes.
Serve hot with reserved soy sauce mixture.
Egg Brunch
7 Slices of Bread, torn into bite-size pieces
1/2 Lb Cheddar Cheese
2 C Milk
1 Lb Cooked Ham, cubed
7 Eggs
1/2 tsp Dried Mustard
1 Stick Butter, melted
1/2 t Salt
Place torn bread pieces into 9x11" Baking Dish. Sprinkle bread with cheese & ham.
In a separate bowl combine eggs, milk, salt and mustard; mix well. Pour evenly over bread, cheese and ham. Pour the melted butter evenly over the top.
Let stand in fridge overnight (VERY IMPORTANT).
Bake 1 hour at 325 degrees.
1/2 Lb Cheddar Cheese
2 C Milk
1 Lb Cooked Ham, cubed
7 Eggs
1/2 tsp Dried Mustard
1 Stick Butter, melted
1/2 t Salt
Place torn bread pieces into 9x11" Baking Dish. Sprinkle bread with cheese & ham.
In a separate bowl combine eggs, milk, salt and mustard; mix well. Pour evenly over bread, cheese and ham. Pour the melted butter evenly over the top.
Let stand in fridge overnight (VERY IMPORTANT).
Bake 1 hour at 325 degrees.
Ginger Carrot Cake
4 Eggs, lightly beaten
1 3/4 C Sugar
1/2 t Baking Soda
4 C Carrots, finely shredded
1/4 C Orange Juice
2 C Flour
2 t Baking Powder
1/4 t Salt
2/3 C Cooking Oil
3/4 t Ground Ginger
Preheat oven to 350 degrees, let eggs stand (1/2 hour) to room temperature.
In a large bowl combine flour, sugar, baking powder, soda and salt.
In another bowl combine eggs, carrots, oil, orange juice and ginger.
Stir egg mixture into flour mixture.
Bake 30-35 minutes.
*Also work great as cupcakes & of course with Cream Cheese Frosting!!!
1 3/4 C Sugar
1/2 t Baking Soda
4 C Carrots, finely shredded
1/4 C Orange Juice
2 C Flour
2 t Baking Powder
1/4 t Salt
2/3 C Cooking Oil
3/4 t Ground Ginger
Preheat oven to 350 degrees, let eggs stand (1/2 hour) to room temperature.
In a large bowl combine flour, sugar, baking powder, soda and salt.
In another bowl combine eggs, carrots, oil, orange juice and ginger.
Stir egg mixture into flour mixture.
Bake 30-35 minutes.
*Also work great as cupcakes & of course with Cream Cheese Frosting!!!
Baked Sweet Potato Fries
2 Med. Sweet Potatoes, Scrubbed and Dried
1 T Extra-Virgin Olive Oil
1/4 t Salt
1/2 t Paprika (or to taste)
Heat oven to 425 degrees
Slice each potato lengthwise into 8 pieces. Toss with oil, salt and paprika.
Spread in a single layer on a baking sheet and bake until lightly browned on the bottom, about 15 minutes.
Turn slices and bake until bottom is browned and potatoes are tender, about 10 minutes more. Serve hot.
1 T Extra-Virgin Olive Oil
1/4 t Salt
1/2 t Paprika (or to taste)
Heat oven to 425 degrees
Slice each potato lengthwise into 8 pieces. Toss with oil, salt and paprika.
Spread in a single layer on a baking sheet and bake until lightly browned on the bottom, about 15 minutes.
Turn slices and bake until bottom is browned and potatoes are tender, about 10 minutes more. Serve hot.
Citrus Marinade
2 T Olive Oil
1 T Fresh Lemon Juice
1 T Fresh Lime Juice
1 Garlic Clove, minced
1/2 t Dried Thyme
Salt & Pepper to taste
Whisk all ingredients together.
Drizzle Citrus mixture over meat, turn to coat, and marinate at room temperature for 10 minutes.
*This is a very quick & easy Marinade
1 T Fresh Lemon Juice
1 T Fresh Lime Juice
1 Garlic Clove, minced
1/2 t Dried Thyme
Salt & Pepper to taste
Whisk all ingredients together.
Drizzle Citrus mixture over meat, turn to coat, and marinate at room temperature for 10 minutes.
*This is a very quick & easy Marinade
Tomato Salsa with Avocado and Onion
2 Tomatoes
1/2 Red Onion, chopped
1/4 Avocado, cubed
1 Green Chile Pepper, seeded & chopped
2 T Chopped Parsley
1 T Red Wine Vinegar
1 t Grated Lime Peel
1 t Lime Juice
1/4 t Ground Cumin
In a large serving bowl, combine all ingredients. Let stand at least 15 minutes before serving.
*All ingredients can be to taste. I always use more avocado than it calls for - experiment & enjoy!
1/2 Red Onion, chopped
1/4 Avocado, cubed
1 Green Chile Pepper, seeded & chopped
2 T Chopped Parsley
1 T Red Wine Vinegar
1 t Grated Lime Peel
1 t Lime Juice
1/4 t Ground Cumin
In a large serving bowl, combine all ingredients. Let stand at least 15 minutes before serving.
*All ingredients can be to taste. I always use more avocado than it calls for - experiment & enjoy!
Classic Meatloaf
1 1/2 Lb Ground Beef
1 Egg
1 Onion, chopped & sauteed
Garlic to taste
1 T Olive Oil
1 T Worchestershire Sauce
1 C Milk
1 C Dried Bread Crumbs
Salt and Pepper to Taste
2 T Brown Sugar
2 T Prepared Mustard
1/3 C Ketchup
Preheat oven to 350 degrees
Brown the chopped onions in garlic & olive oil.
In a large bowl, combine the beef, egg, worchestershire, onion, milk & bread crumbs. Season with salt and pepper to tase and place in a lightly greased 5x9" loaf pan, or form into a loaf and place in a lightly greased 9x13" baking dish.
In a separte bowl, combine the brown sugar, mustard & ketchup. Mix well and pour over the meatloaf.
Bake at 350 degrees for 1 hour.
*I doubled the topping. Put half the meat mixture in the pan, then put a layer of topping, put the rest of the meat mixture in the pan & added the rest of the topping.
*I baked for 1 hour and 25 minutes.
1 Egg
1 Onion, chopped & sauteed
Garlic to taste
1 T Olive Oil
1 T Worchestershire Sauce
1 C Milk
1 C Dried Bread Crumbs
Salt and Pepper to Taste
2 T Brown Sugar
2 T Prepared Mustard
1/3 C Ketchup
Preheat oven to 350 degrees
Brown the chopped onions in garlic & olive oil.
In a large bowl, combine the beef, egg, worchestershire, onion, milk & bread crumbs. Season with salt and pepper to tase and place in a lightly greased 5x9" loaf pan, or form into a loaf and place in a lightly greased 9x13" baking dish.
In a separte bowl, combine the brown sugar, mustard & ketchup. Mix well and pour over the meatloaf.
Bake at 350 degrees for 1 hour.
*I doubled the topping. Put half the meat mixture in the pan, then put a layer of topping, put the rest of the meat mixture in the pan & added the rest of the topping.
*I baked for 1 hour and 25 minutes.
Roasted Zucchini with Thyme
3 Zucchini
1 onion
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon pepper
Preheat oven to 450 degrees. Quarter and cut zucchini into 1 1/2 inch chunks. Thinly slice onion.
On a rimmed baking sheet, toss zucchini and onion with oil, thyme salt and pepper. Roast 3o minutes, tossing halfway through.
1 onion
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon pepper
Preheat oven to 450 degrees. Quarter and cut zucchini into 1 1/2 inch chunks. Thinly slice onion.
On a rimmed baking sheet, toss zucchini and onion with oil, thyme salt and pepper. Roast 3o minutes, tossing halfway through.
Red Pepper Hummus
I've been on a hummus kick lately. I didn't realize how easy it was to make and how good it was once I made it.
1 red bell pepper
2 1/2 tablespoons fresh lemon juice
1 tablespoon tahini (sesame seed paste)
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground cumin
1 can garbanzo beans, rinsed and drained
1 garlic clove
Cut bell pepper in half lengthwise, discard seeds and membranes. Place pepper halves, skin sides up, on a foil lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip top plastic bag, seal. Let stand for 10 minutes. Peel skin off.
Place all ingredients in food processor, process until smooth.
1 red bell pepper
2 1/2 tablespoons fresh lemon juice
1 tablespoon tahini (sesame seed paste)
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground cumin
1 can garbanzo beans, rinsed and drained
1 garlic clove
Cut bell pepper in half lengthwise, discard seeds and membranes. Place pepper halves, skin sides up, on a foil lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip top plastic bag, seal. Let stand for 10 minutes. Peel skin off.
Place all ingredients in food processor, process until smooth.
Blueberry Zucchini Bread
I LOVED this variation of the typical Zucchini Bread!
3 Eggs, lightly beaten
1 C Vegetable Oil
3 t Vanilla Extract
2 1/4 C White Sugar
2 C Shredded Zucchini
3 C All-Purpose Flour
1 t Salt
1 t Baking Powder
1/4 t Baking Soda
1 T Ground Cinnamon
1 Pint Fresh Blueberries
Preheat Oven to 350 degrees.
Lightly grease and flour 4 mini loaf pans.
In a large bowl, beat together the eggs, oil, vanilla and sugar.
Fold in the zucchini.
Beat in the flour, salt, baking powder, soda & cinnamon.
Gently fold in the blueberries.
Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until toothpick clean.
Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
*I recommend that you use mini loaf pans or make muffins. I tried 2 mini loaf pans and 1 regular loaf pan; the regular loaf fell apart when I tried to take it out of the pan, and the center did not cook in the regular loaf pan. This recipe did not work as a regular loaf - mini loaf or muffin only.
*I also substitued half the oil for applesauce as a healthier option...
VERY YUMMY!!!
3 Eggs, lightly beaten
1 C Vegetable Oil
3 t Vanilla Extract
2 1/4 C White Sugar
2 C Shredded Zucchini
3 C All-Purpose Flour
1 t Salt
1 t Baking Powder
1/4 t Baking Soda
1 T Ground Cinnamon
1 Pint Fresh Blueberries
Preheat Oven to 350 degrees.
Lightly grease and flour 4 mini loaf pans.
In a large bowl, beat together the eggs, oil, vanilla and sugar.
Fold in the zucchini.
Beat in the flour, salt, baking powder, soda & cinnamon.
Gently fold in the blueberries.
Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until toothpick clean.
Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
*I recommend that you use mini loaf pans or make muffins. I tried 2 mini loaf pans and 1 regular loaf pan; the regular loaf fell apart when I tried to take it out of the pan, and the center did not cook in the regular loaf pan. This recipe did not work as a regular loaf - mini loaf or muffin only.
*I also substitued half the oil for applesauce as a healthier option...
VERY YUMMY!!!
Maple Zucchini Bread
The zucchini GREW and GREW in this year's garden, so I have been looking for variations on the typical Zucchini Bread. Here is one variation I made this summer, and it went over well!
3 Eggs
1 C Vegetable Oil
1 C Brown Sugar, packed
1 C White Sugar
3 t Maple Flavored Extract
2 1/2 C All-Purpose Flour
1/2 C Wheat Germ
2 t Baking Soda
2 t Salt
1/2 t Baking Powder
2 C Grated Zucchini
1 C Chopped Walnuts (optional of course)
In a mixing bowl, beat the 3 eggs; add oil, sugars and flavoring; mixing until foamy.
Blend in the flour, wheat germ, baking powder, soda & salt.
Stir in zucchini & nuts.
Pour batter into 2 greased and floured bread pans.
Bake at 325 degrees for 1 hour. Cool.
This would be a great bread in late fall - I am definitely going to freeze some zucchini for this one!
3 Eggs
1 C Vegetable Oil
1 C Brown Sugar, packed
1 C White Sugar
3 t Maple Flavored Extract
2 1/2 C All-Purpose Flour
1/2 C Wheat Germ
2 t Baking Soda
2 t Salt
1/2 t Baking Powder
2 C Grated Zucchini
1 C Chopped Walnuts (optional of course)
In a mixing bowl, beat the 3 eggs; add oil, sugars and flavoring; mixing until foamy.
Blend in the flour, wheat germ, baking powder, soda & salt.
Stir in zucchini & nuts.
Pour batter into 2 greased and floured bread pans.
Bake at 325 degrees for 1 hour. Cool.
This would be a great bread in late fall - I am definitely going to freeze some zucchini for this one!
Zucchini-Chocolate Chip Muffins
I made these for breakfast the next morning.
1 1/2 C All-Purpose Flour
3/4 C Sugar
1 t Baking Soda
1 t Ground Cinnamon
1/2 t Salt
1 Egg, lightly beaten
1/2 C Vegetable Oil
1/4 C Milk
1 T Lemon Juice
1 t Vanilla Extract
1 C Shredded Zucchini (I put more than 1 C in because I had so much Zucchini...)
1/4 C Miniature Semisweet Chocolate Chips
1/4 C Chopped Walnuts (optional of course)
In a bowl, combine flour, sugar, baking soda, cinnamon & salt.
Combine the egg, oil, milk, lemon juice & vanilla; mix well. Stir into dry ingredients just until moistened.
Fold in zucchini, chocolate chips & walnuts.
Fill greased or paper-lined muffin cups 2/3 full.
Bake at 350 degrees for 20 - 25 minutes or until muffins test done.
** These muffins did not rise very much so make sure to fill the cups 2/3 full or you will have tiny little muffins!
1 1/2 C All-Purpose Flour
3/4 C Sugar
1 t Baking Soda
1 t Ground Cinnamon
1/2 t Salt
1 Egg, lightly beaten
1/2 C Vegetable Oil
1/4 C Milk
1 T Lemon Juice
1 t Vanilla Extract
1 C Shredded Zucchini (I put more than 1 C in because I had so much Zucchini...)
1/4 C Miniature Semisweet Chocolate Chips
1/4 C Chopped Walnuts (optional of course)
In a bowl, combine flour, sugar, baking soda, cinnamon & salt.
Combine the egg, oil, milk, lemon juice & vanilla; mix well. Stir into dry ingredients just until moistened.
Fold in zucchini, chocolate chips & walnuts.
Fill greased or paper-lined muffin cups 2/3 full.
Bake at 350 degrees for 20 - 25 minutes or until muffins test done.
** These muffins did not rise very much so make sure to fill the cups 2/3 full or you will have tiny little muffins!
Black Bean Hummus
The very first recipe I'm going to include is for Black Bean Hummus. Its first because its what we're eating as we created this blog. That and wine.
1 garlic clove
2 tablespoons fresh lemon juice
1 tablespoon tahini (roasted sesame paste)
1 teaspoon ground cumin
1/4 teaspoon salt
1 can black beans, rinsed and drained
1 small jalepeno pepper
dash of crushed red pepper
2 tablespoons extra virgin olive oil
Place in food processor until mixture is smooth. Drizzle with olive oil and serve with your favorita, pita bread, chips or crackers. 8 servings, 148 calories a serving.
1 garlic clove
2 tablespoons fresh lemon juice
1 tablespoon tahini (roasted sesame paste)
1 teaspoon ground cumin
1/4 teaspoon salt
1 can black beans, rinsed and drained
1 small jalepeno pepper
dash of crushed red pepper
2 tablespoons extra virgin olive oil
Place in food processor until mixture is smooth. Drizzle with olive oil and serve with your favorita, pita bread, chips or crackers. 8 servings, 148 calories a serving.
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