Monday, August 24, 2009

Zucchini Cakes

We have had an abundance of zucchini's in our garden this year and so I have been in search for fun new ways to use it up. These are tasty. Here's the link from pioneer woman (I love her).

Zucchini Cakes

1 Large Zucchini
1 TBSP garlic
1/2 - 3/4 cup bread crumbs
1/2 cup cheese (Italian (this is what I used), Parmesan or Romano)
2 eggs
Kosher salt
Olive Oil

Wash and cut the ends of the Zucchini, shred it using a cheese grater. Squeeze the shredded zucchini in a towel until you have removed as much liquid as possible.

Put zucchini in a medium sized bowl. Add garlic, bread crumbs, cheese, eggs, salt and pepper. Stir with a fork till well mixed.

Heat olive oil (about 1/4 in deep in skillet) over medium heat. When the oil is hot enough drop a glob of batter into the skillet and flatten it a bit. After about 2 min flip the cakes over (they should be nice golden brown). Cook on the other side for about 2-3 minutes.

Serve with dipping sauce (we used ranch. - yum!) Enjoy!

Sunday, August 23, 2009

Paula Deen's Key Lime Cake with White Chocolate Frosting

I am not a big fan of cake but I liked this one. I also think this cake would be good with a key lime frosting to bring out more of the lime flavor. The white chocolate frosting was good I just really like limes.


3/4 cup butter, softened
1 3/4 cups sugar
2 tablespoons key lime zest
3 eggs
1/4 cup key lime juice, fresh
3 cups cake flour
1 teaspoon baking soda
1 1/2 cups buttermilk

White Chocolate Frosting
6 (1 oz) white chocolate baking squares
1/2 cup heavy whipping cream
3/4 cup butter, softened
1 tea. vanilla
5 cups confectioners sugar
  1. Preheat oven to 340. Grease and flour 3 (9 inch) cake pans.
  2. In large bowl, beat butter, sugar, and lime zest at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in juice until combined.
  3. In medium bowl, combine cake flour and baking soda; sift. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
  4. Pour evenly into prepared pants, and bake for 18-20 minutes, or until a wooden pick inserted in center comes clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread white chocolate frosting in between layers, and on top and sides of cake. Garnish with Key lime wedges, if desired.
  5. White Chocolate Frosting:.
  6. In medium bowl, combine chocolate an dcream. Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 1-1/2 minutes total); let cool completely.
  7. In large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners sugar until fluffy.

BBQ Chicken and Ranch Pizza

This has become my favorite pizza and since discovering it about a month ago I have made it three times. One time I didn't have any ranch dressing so I made some. I found this ranch dressing recipe on Pioneer Woman, I had to tweak it with what ingredients I had but it turned out really good. Also, I didn't have fresh herbs so I used dried. I may never buy ranch dressing again.

2 cups cooked chicken, chopped or shredded
1 cup Barbecue sauce, divided
1/2 cup diced red onion
1/2 cup Ranch dressing
Shredded mozzarella cheese
Pizza dough

Preheat oven to 400 degrees. In a medium bowl, combine the chicken with 1/2 cup of barbecue sauce; mix until combined. Spread the remaining barbecue sauce on rolled out pizza dough. Place red onion and chicken mixture over sauce. Drizzle ranch dressing over chicken then top with mozzarella cheese. Bake for 15 to 20 minutes.

Creamy Chicken and Chile Enchiladas

1 lb uncooked chicken (or already cooked chicken)
1 pkg (8 oz.) cream cheese, cut into cubes
1 can (4.5 oz.) chopped green chiles
1 can (15 oz.) black beans
1 can (14.5 oz) diced tomatoes, drain off a little of the juice, but not all of it
Flour tortillas
1 or 2 cans (10 oz. can) Green Chile enchilada sauce; depends on if you like a lot of sauce or not
shredded cheddar cheese

Heat Oven 400 deg. Grease 9x13 inch pan.

In a nonstick skillet cook chicken over medium-high heat, stirring occasionally, until no longer pink. Stir in cream cheese, green chiles, black beans, and diced tomatoes; reduce heat to medium. Cook and stir until blended and cream cheese is melted.

Spoon chicken filling into tortillas; roll up and put in pan. Pour enchilada sauce over the top and sprinkle with Cheddar cheese. Bake for 15 to 20 min.

Tuesday, August 11, 2009

Butternut Squash Casserole

This "Casserole" is really very much like a dessert but has squash in it. So you could call it a veggie. :) My friend made it for our dinner group and it was so yummy we all had seconds. She said they have this instead of candied yams for Thanksgiving. I hope you like it.


  • Flesh of 1 cooked butternut squash – about 3 c.
  • 3/4 cup white sugar
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 tablespoons all-purpose flour
  • 3 eggs
  • 1/4 cup margarine, melted


  • 3/4 cup chopped nuts (pecans preferred)
  • 3/4 cup coconut
  • 3/4 cup brown sugar
  • 6 tablespoons flour
  • 6 tablespoons melted butter


  1. Combine topping ingredients and set aside.
  2. Blend all ingredients (except topping) in a blender or food processor.
  3. Pour into a greased 9x13” pan.
  4. Bake at 400 F for about 20 minutes, then sprinkle topping over all and return to oven.
  5. Bake another 10-20 minutes, or until casserole is set.