Maylene's Zucchini Casserole

So I have finally found a decent use for cream of something soup.  This is so yummy.  Of course I lightened it up - but you don't have to.

1 can cream of chicken
1 cup sour cream
1 box of stove topping stuffing chicken flavor
2 shredded zucchini's
1 chopped onion
1 shredded carrot
1/4 cup butter

Step one: shred zucchini, chop onion, shred carrot
Step two: steam zucchini and chopped onion lightly
Step three: mix sour cream and cream of chicken soup in veggies, including shredded carrot
Step four: toss stove top in melted butter
Step five: create layers: start with stove top, then veggie layer and end with stove top
Step six: bake at 350 for 30 minutes

Creamy Broccoli Soup

Invention time! So, I can't take all the credit - as I mixed a bunch of recipes I found online. But this is so good.  I want to make tons.  It would be great in a bread bowl, would be great with cheese added to it - but I love it just the way it is too. Plus if you don't add cheese it's only 200 calories a serving!

Ingredients:

1/4 cup butter
1/2 - 3/4 large yellow onion - diced
1 head of broccoli - cut into small pieces - those crown flower things
3 large carrots grated (it didn't take too long to just use the cheese grater)
2 1/2 cups fat free half and half (I'm sure you could use cream or non fat free)
2 cans of chicken broth
salt and pepper
1/2 t of nutmeg

STEP ONE: chop up/grate everything
STEP TWO: melt butter in large pan
STEP THREE: saute onion for 3 - 5 minutes
STEP FOUR: add liquids and simmer for 20 minutes
STEP FIVE: add broccoli, carrots, spices and let simmer for 30 minutes
STEP SIX: blend with immersion blender, or put in the blender etc.

Lemon Drop Cookies

From Mary Cannon - had these at a neighborhood street party.  Amazing!  Esp. if you are like me and love lemon.

2 cups sugar
1 1/2c. butter-flavored shortening
3 eggs
2 tsp. vanilla
1 tsp. lemon extract
4 cups flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp. salt
finely chopped zest of one lemon
1 (6 oz) package lemon drops, crushed (not too fine, a little chunky)
1 cup powdered sugar
juice of one lemon

Step one: preheat oven to 350 degrees
Step two: mix sugar, shortening, eggs and flavorings
Step three: stir in dry ingredients, lemon zest and crushed lemon drops
Step four: roll into small balls, flatten slightly 
Step five: bake on parchment-lined baking sheet for 10-12 minutes (must use parchment paper or the cookies with stick)
Step six: let cool slightly on pan 1 to 2 minutes
Step seven: make a glaze by mixing powdered sugar with lemon juice; then brush lightly over the cookie tops.  Let cookies cool completely.

Makes 4 to 5 dozen
Original recipe adapted from Ann Whiting Orton

Apple Cinnamon Syrup

2 cups sugar
4 T cornstarch
1/2 t cinnamon
1/2 t nutmeg

mix altogether and add to

4 c. apple cider and
4 T lemon juice

bring to a boil and add 1/2 c butter

Nauvoo Syrup

1 cube butter
1 c. sugar
1/2 tsp baking soda
1/2 c. buttermilk
1 tsp. vanilla

1. melt butter
2. add next three ingredients
3. boil together for a minute or so
4. simmer and add vanilla

Oatmeal Pancakes

Another great recipe from Beka


Create the following mix:
1 1/2 c. oats
1 1/2 c. flour
2 c. whole wheat flour
1/4 c. flax seed
1/4 c. wheat germ
1 T. salt
1 T. baking soda
2 T. baking powder
6 T. brown sugar

Mix all these ingredients and then store in a ziplock in the freezer.

To make the pancakes:
1 c. dry mix
1 1/4 c. buttermilk (or 3/4 c. of milk and 1/2 c. sour cream)
1 egg
2 T. vegetable oil

Stir and let sit for at least 10 minutes to soften the oats

Serve with Apple Cinnamon Syrup or Nauvoo Syrup.

BBQ Pork Pizza

Janene and I decided to try out Our Best Bites BBQ Pork Pizza.  It was really good.  I want to include it on our blog so I can find it easily.  I of course made some adaptations - they cook theirs on the grill - which is really cool, but not so practical for me.  I tend to about light myself on fire every time I turn on our hand me down grill.

Ingredients:

Pizza Dough - I would recommend a whole wheat or artisan dough; I usually make my own, but this time I used Pillsbury Artisan canned dough and it was great

Left over BBQ pulled pork - not that I usually have left over, but shredded pork in a BBQ sauce

BBQ sauce - same as the one you used on the pork

Mozerella cheese - 2 to 4 cups depending up on how cheesy you like your pizza

Thinly sliced red onion - LOTS OF IT - this really makes this pizza

1 small can of pineapple chunks

Fresh herbs - could do cilantro, basil etc.

Directions:

Pile it all on and cook according to pizza dough directions

Be prepared to eat a lot of it -it is really good.

Seasalt Caramel Dark Chocolate Pretzel Bark

While browsing Pinterest the other day, I found a pin called Salted Caramel Pretzel Bark…
I altered it though.  I found that there wasn't enough caramel or enough chocolate for my liking.  I also found that Dark chocolate with seasalt and carmel is so good.  I usually spend way too much money on candy bars that taste like this stuff.

You most likely have the five ingredients you need in your pantry/fridge already. If you don’t, it’s worth a quick trip to the store.

Ingredients:

• ½  bag of mini pretzel twists
• 4 sticks of butter
• 2 cup of brown sugar
• 2 bag of chocolate chips - I mixed dark and semi
• Sea salt

Directions:

• Preheat your oven to 350 degrees.

• Then line a large jelly roll pan with aluminum foil and lay a single layer of pretzels down.

• In a medium saucepan, melt the butter and the brown sugar until the sugar is dissolved. Let it boil gently just until it starts to stick to the bottom and it forms a nice smooth caramel. You’ll want to let it bubble a little and get really thick. But not for too long or it get too hard.

• Remove from heat and pour evenly over the top of the pretzels (don’t worry if every single pretzel isn’t covered). Put in the oven at 350 degrees for five minutes.

• Remove from the oven and sprinkle the chocolate chips over the top. You can let the caramel melt the chips, but I prefer to put it back in the oven for one minute. I actually tried this and the chips wouldn't melt  - so for the second bag I melted the chips double broiler style.

• Spread the chocolate chips around with a spatula until mostly melted.

• Sprinkle generously with salt.

• Let cool on the counter top for a few minutes and then pop in the freezer for at least two to three hours.

• When it comes out of the freezer, break it up into uneven chunks with your hands and serve.

It’s that simple! Seriously, the hardest part of this recipe is NOT eating it all.

Quick tip: I found it tastes best when right out of the freezer. It will start to melt after sitting on the counter top for more than a few minutes.

Asian Steak

Ingredients:
strip steak - any kind you want will do; but I like thin with little fat.
2 T soy sauce
2 t sesame oil
2 t crushed garlic
1 T white vinegar
1 t apple cider vinegar
Marinate for at least 30 minutes

Saute - can add any vegetables to make it stir fry.  Be careful not to let the meat get tough.  It's faster than you think.

Served with Breaded Green Beans and rice

Breaded Green Beans

Used my costco green beans and my costco italian bread crumbs.  This is so yummy!!


1 (1 lb) bag frozen green beans 
2 tablespoons butter 
1/2 cup chopped onion - I did big long pieces
 1/4 cup plain breadcrumbs 
1/2 teaspoon italian seasoning mix - I used pineapple sage and it was awesome
 garlic salt
Directions: 
1 Microwave beans according to package directions and drain. 
2 Melt butter in a large skillet, add onions and sautee over medium low heat until they begin to yellow. 
3 Add bread crumbs and seasonings and saute 1 minute. 
4 Add green beans and saute 3 to 4 minutes.

Read more at: http://www.food.com/recipe/fabulous-frozen-green-beans-37780?oc=linkback

Chesenhauch

Chesenhauch

My first memory of eating these "almond brownies" was at the next door neighbors.  They were a regular treat we ate with them.  I hadn't tasted these in years, until last week at a birthday party.  I mentioned that I had eaten these years ago at Keddingtons.  It turns out that my friend had gotten their recipe from the Keddingtons!  So, this is the original recipe from my childhood.

2 sticks butter, melted

2 cups granulated sugar

4 eggs

1/2 tsp salt

1/4 tsp cream of tartar

2 tsp almond extract...I used much more...2 Tbsp!

2 cups flour

Mix all together.

Pour into greased 13x9 pan.

Sprinkle with cinnamon and sugar.

Bake at 350 degrees for 30 minutes.

Enjoy!



Marshmallow Frosting

Another Beka Madsen passed on to me recipe.


1 lb butter
1 lb powdered sugar
1 jar marshmallow creme (7 oz)
2 tsp. vanilla


Mix together.
This frosting holds up great for pipping on top of cupcakes and it tastes really good - not all weird powdered sugar-ish.

The Original Taco Soup

I absolutely love this soup.  It's from Crockpot365.

 

The Original Taco Soup

 

 

--2 cans of kindey beans

--2 cans of pinto beans

--2 cans of corn

--1 large can of diced tomatoes

--1 can tomatoes and chiles

--1 packet taco seasoning (if you are gluten free, stick to McCormick)

--1 packet ranch dressing mix (not buttermilk)

--1 lb browned ground turkey or hamburger (optional.)

--shredded cheese and sour cream, green onions and tortilla chips for embelishment

The Directions:

--brown meat if you are going to use it

--drain fat and add meat to crockpot stoneware insert

--sprinkle seasoning packets on top of meat

--drain and rinse the beans and add

--add the ENTIRE contents of the corn and tomato cans
--stir.

cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

Breadsticks

Makes a lot! 30 or so!

Ingredients

• 2 (.25 ounce) packages active dry yeast or 2 scant tablespoons
• 1/2 cup sugar, divided
• 2 cups warm water (110 degrees to 115 degrees), divided
• 3 tablespoons vegetable oil
• 1 egg
• 1 teaspoon salt
• 4 1/2 cups all-purpose flour (I needed a lot more)
• 1/2 cup butter, softened
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon garlic powder

Directions

1. In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in 1 cup warm water. Add the oil, egg, salt, 2 cups flour, and remaining sugar and water. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
2. Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes.
3. Bake at 400 degrees F for 10-12 minutes or until golden brown. Meanwhile, in a small mixing bowl, cream the butter, Parmesan cheese and garlic powder. Serve with breadsticks.

Spaghetti Sauce with Sausage

Ingredients:

1 tube of ground sweet Italian sausage
3/4 large yellow onion diced
4 cloves of garlic roughly chopped
2 cans of Hunts chopped tomatoes with rosemary
2 cans of Hunts chopped tomatoes with basil
1 - 2 can of tomato sauce
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. pineapple sage (see the picture at the bottom; it's dried from Peggy's garden)
2 tsp. mixed Italian seasoning
2 bay leaves

1. brown ground sausage
2. add garlic and onions and brown until onions are clear
3. blend cans of chopped tomatoes and add to browned meat
4. add tomato salt
5. add seasonings
6. simmer for at least an hour

Beka's Eclair Cake

Ingredients:

1 cup of water
1 cube of butter
1 cup of flour
1/4 t of salt
4 eggs
2 small pkgs of instant french vanilla pudding
8 ounces of cream cheese
2 1/2 cups milk
12 ounces of cool whip
3 ounces of milk chocolate chips
additional 3-4 T of milk
1 cup powdered sugar
2 T butter

Layers:

Layer #1
Bring the water to a boil in a sauce pan
Add one cube butter until melted
Add flour and salt - stir until dough leaves the sides of the pan
Let it cool slightly
Add eggs one at a time - stir well after each one
Spread dough in a 15x10 (sheet cake size) pan
bake at 400 for 25 - 35 minutes
break the bubbles with a fork and cool (completely)
*don't worry if it's not pretty*

Layer #2
Combine pudding mix with softened cream cheese and 2 1/2 cups milk
beat until smooth
spread on the pastry shell

Layer #3
Spread cool whip over pastry

Layer #4
melt butter and chocolate chips on low in a saucepan
mix in sugar and milk until it forms a glaze (or use hot fudge)
drizzle over cool whip

Put in fridge for at least an hour

Can be made a day ahead of time

Beka's Sour Cream Chocolate Chip Cake

Ingredients:
1 yellow cake mix that has pudding in it (says has pudding in it)
8 ounces of sour cream
1/2 cup oil
4 eggs
1 teaspoon vanilla

STEP ONE: beat all above ingredients for 7 minutes
STEP TWO: pour half into a 9x 13 pan

Mix Filling:
3 Tablespoons melted butter
3/4 cup of sugar
5 Tablespoons baking cocoa
1 and 1/2 teaspoons of cinnamon

STEP THREE: sprinkle half of the filling on top of the half in the pan
STEP FOUR: sprinkle how many ever chocolate chips you want on top of that
STEP FIVE: use one half of remaining cake mix to layer on top
STEP FIVE: repeat steps three and four
STEP SIX: end with cake mix on top

Bake at 350 for 30 to 35 minutes

Brownie Cookies

Okay folks!  I found a new love!  I love brownies but I never make them because I am either out of brownie mix or I need something not in a pan.  I also think that brownies usually taste like cake when they are made from scratch instead of "brownies".  But not these ones! They are inspired by the neighborhood funeral for an elderly gentleman and from all recipes by Jonie Adams.  I just tweaked and added toffee bits.  I bet you could add lots of different things, her recipe had nuts - but I do think that is the number one way to ruin a brownie.

Ingredients

• 2/3 cup shortening - I used the butter flavored
• 1 1/2 cups packed brown sugar
• 1 tablespoon water
• 1 tablespoon vanilla extract
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1/3 cup baking cocoa
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 package of milk chocolate
• 1/2 cup toffee bits (optional)

Directions

1. Do the whole recipe in a bowl with a wooden spoon to prevent overmixing. Start by creaming shortening, sugar, water and vanilla. Add in eggs. Stir in flour, cocoa, salt and baking soda; stir just until blended. Stir in chocolate chips and toffee - or other extras -  if desired. Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets (or my favorite trick for only having 3 cookie sheets and a batter that makes more than that = I cover them in tin foil & then just lift the foil off). Bake at 375 degrees F for 8 minutes; do not overbake. Cool 2 minutes before removing to wire racks.  They have to sit on the racks for some time to get the undersides to dry out a bit.

Pesto Meatballs and Orzo

So I've been on a meatball kick since my freezer group has been on the same meatball kick.  This one doesn't freeze well (except the meatball part).  It comes from my friend Kristi Guiness, I know she got it on line from Linda Larson.


Ingredients:

1 (16 ounce) package or frozen precooked meatballs (or if you have a great recipe let me know)
1 (16 ounce) package of orzo pasta
1 (16 ounce) jar Alfredo sauce
1 (6 -7 ounces) basil pesto
1 1/2 cups frozen peas (could use other vegetables as well)
1/3 cup reduced fat sour cream
1/4 cup skim milk
1/4 cup grated Parmesan cheese

Preparation:

Step one:  Preheat oven to 350 degrees.
Step two: Spray a large casserole dish with nonstick cooking spray
Step three: Cook orzo until almost al dente
Step four: place peas in colander and drain pasta over the peas - return past and peas to the pot
Step five: Add meatballs, Alfredo sauce, sour cream, and pesto and mix gently
Step six: pour milk into Alfredo sauce jar, close lid, and shake; add that to the pasta mixture and stir.
Step seven: pour into  casserole dish and top with parmesan cheese
Step eight: bake for 25-35 minutes until it is bubbly and the top begins to brown.

Veggie Cheese Melt Sandwiches

This is a total comfort food for me. Easy to make and yummy to eat. Buy your Gouda at Costco. It keeps forever and is half the price.

One loaf french bread, sliced thickly
Gouda cheese, sliced
1 red pepper, sliced
2 portabello mushrooms, sliced
1 zucchini, sliced vertically
1/2 cup mayonnaise
2 cloves garlic, minced

Mix mayonnaise and garlic in a small bowl and set aside. Place all vegetables on a parchment-lined baking sheet and sprinkle with salt (if you don't use parchment, you will need olive oil to drizzle on the vegetables). Broil vegetables until tender (8 minutes or so). Meanwhile, spread garlic mayonnaise on each slice of bread and place in the oven under the vegetable tray. When the vegetables are tender, remove bread and vegetables from the oven. Divide vegetables up and cover each slice of bread with some of each. Lay slices of cheese over the top. Return tray to oven and broil until cheese is melted and just bubbling.

Chocolate Fondue

12 ounces of chocolate bars, broken up (I like Symphony Bars)
1/4 cup milk
1/4 cup whipping cream
10 large marshmallows (use a good brand)

Place chocolate bars and milk in fondue pot. Turn temperature to warm. Stir constantly to melt. Add marshmallows one at a time, melting each one while continnuing to stir. Gradually add whipping cream.

Serve with fruit pieces, angel food cake, marshmallows, rice krispy treats, or whatever else you love to dip in chocolate.

Lemon Bread

Lemon Bread

by Better Homes and Gardens

1 3/4 c. flour

3/4 c. sugar

2 tsp. baking powder

1/4 tsp. salt

1 beaten egg

1 c. milk

1/4 c. cooking oil

2 tsp. finely shredded lemon peel

1 Tbsp. lemon juice

1/2 c. chopped almonds or walnuts

2 Tbsp. lemon juice

1 Tbsp sugar

Preheat oven to 350 degrees.  Grease the bottom and sides of a 8x4x2 loaf pan.  Set aside.

In a medium mixing bowl, stir together flour, 3/4 cup sugar, baking powder and salt.  Make a well

in the center of the dry mixture.  Set aside.

In another bowl, combine egg, milk, cooking oil, and 1 Tbsp. lemon juice.  Add egg mixture all

at once to dry mixture.  Stir just until moistened.  Folk in nuts and lemon peel.

Spoon batter into prepared pan.  Bake for 50-55 minutes or until wooden toothpick inserted near cener comes out clean.

Meanwhile, stir together 2 Tbsp lemon juice and 1 Tbsp. sugar.  While bread is still in the pan, brush lemon-sugar mix over the top of the loaf.  Cool in pan on a wire rach for 10 minutes.  Remove loaf from pan and cool on wire rack. 

I love this bread because it is not too strong or too sweet.  Just make sure that if you are squeezing a fresh lemon for juice, to shred the lemon peel first.

Not so Hot and Sour Chinese Eggplant

So we got Eggplant in our Bountiful Baskets this morning, so I shopped the web and found this great recipe which I had to adapt to what I had on hand.  But I am in love!!!

Ingredients

• 1 eggplant, cubed
• 6-7 chicken strips (I use the Costco tenders)
• Rice 
• 
  
• Other optional vegetables:
• mushrooms
• onions
• 
  
• sliced cabbage
• garlic
• green pepper
• 
  
• 3 tablespoons soy sauce
• 2 tablespoon red wine vinegar
• 1 tablespoon + white sugar (or stevia, succanut)
• 1 green chile pepper, chopped (or 1/2 can of green chilies)
• 1 teaspoon cornstarch
• 1/2 teaspoon seasame oil, or to taste (also could use red pepper oil)
• 2 teaspoons salt
• 2 tablespoons vegetable oil

Directions

1. Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
2. In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

Kim's Two Cheese Oregano Bread

Enough dough for one pizza crust (better with white pizza dough than wheat)
1/2 cup grated provolone (2 ounce)
2 T fresh parmesian
1/4 t of oregano (double if fresh)
1/8 t crushed red pepper (optional - or if Kristi double)
1 T yellow cornmeal (to keep from sticking to pan)
1 t olive oil

1. roll out dough
2. leaving a half inch border sprinkle with cheese and spices
3. roll up like a jelly roll, pressing firmly to eliminate air pockets
4. place roll seam side down, pinch seam and ends to seal
5. place roll seam side down on baking sheet sprinkled with cornmeal
6. cut slits in top of dough using sharp knife
7. cover and let rise 40 minutes
8. heat oven to 450
9. brush top of bread with oil
10. bake 20 minutes or until loaf sounds hollow when tapped

* can use whatever cheeses you want
* sometimes sub with italian spices instead of oregano

Pizza Sauce

Lifted from http://allrecipes.com/recipe/exquisite-pizza-sauce/
I liked that I have most things on hand for this recipe

Ingredients

• 1 (6 ounce) can tomato paste
• 6 fluid ounces warm water (110 degrees F/45 degrees C)
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon minced garlic
• 2 tablespoons honey
• 1 teaspoon anchovy paste (optional)
• 3/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon dried red pepper flakes
• salt to taste

Directions

1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Nutritional Information 

Amount Per Serving  Calories: 89 | Total Fat: 1.4g | Cholesterol: 4mg