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

Pepper

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!

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.

Ingredients
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.

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.

INGREDIENTS

• 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

TOPPING

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

DIRECTIONS

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.

Sourdough Pancakes

These have become my favorite pancakes. I love these with buttermilk syrup. The only thing is you have to remember to start them the night before.

Sourdough Pancakes
1 large egg - lightly beaten
1/2 tsp. salt
1 tsp. sugar
2 TBSP water
1 tsp. baking soda
2 tsps. butter - melted

Starter:
2 1/2 cups all-purpose flour
1 1/2 tsps. yeast
2 cups milk

In a bowl whisk together 1 1/2 cups of the flour, yeast and 1 cup of the milk. Let mixture stand in a warm place, covered loosely, overnight.
Whisk 1/2 cup milk into the starter. Dissolve baking soda in 2 TBSP. hot water. Add to the starter, remaining flour, egg, salt, sugar, baking soda mixture, butter, and remaining 1/2 cup of milk; whisk until the mixture is combined well. Heat and grease griddle, then cook pancakes.

White Chocolate Cheesecake Cupcakes

These were made up using a vanilla cake mix and an easy white chocolate glaze. I had seen a photo that was just darling and thought I'd have a go...

1 vanilla cake mix
1/4 cup cream cheese, softened
1/4 cup oil
2 eggs
1 1/4 cup water

Start by beating the cream cheese, then add other ingredients and beat well. Bake as cupcakes for 18-20 minutes.

After cooling, top with this glaze:
1/2 cup white chocolate chips, melted and stirred smooth
1 Tablespoon butter, melted with chips
2-3 Tablespoons evaporated milk, room temp
2-3 cups powdered sugar
1/2 teaspoon vanilla

Beat smooth, cool for a few minutes to thicken up a little bit, then spoon over cupcakes, garnishing with extra chips as desired.

These weren't amazing, but if you bake just right and have super moist cupcakes, they would be great (as far as non-dark chocolate treats go!).

Stuffed Bell Peppers

My friend Belle had recommended this idea to me years ago, but it wasn't until today that I decided to try for myself! It was so easy and super tasty!! I took ideas from a couple recipes, so I'll just explain pretty much what I did...

4 Bell Peppers (I used Yellow, but any color works!)
1 Tbsp Olive Oil

Cut the Tops of the peppers off, then gut and rinse out to get rid of all the seeds (with kids you could cut the peppers down the middle and turn them on their side to "stuff" so they're more shallow and easier to eat). Brush the outsides with Olive Oil. Line up on Baking Sheet or Baking Pan (I used a pan so the excess wouldn't topple off.)

1/2 lb ground beef
1/2 Medium Onion, Chopped finely
2 Cloves Garlic, Minced
1 Tbsp Oil
Basil
Red Pepper Flakes
Salt & Pepper
Chili Powder
Onion Powder
1 Fresh Tomato, chopped. (this is what i used, but a few recipes called for canned diced tomatoes and tomato paste...I think this would make it too saucy though...)

Slices of Cheddar, Mozzarella, Provolone, or Munster Cheese

Brown the onions and garlic in the oil, then add the ground beef and spices and brown. At the very end add the fresh diced tomato and toss together.

Put the beef mixture into the bell peppers, stuffing so it's full. Place a slice of cheese on top of each pepper.

Bake at 400 Degrees in the Oven for 20 Minutes, or until cheese is melty and bubbly brown.

Let cool for at least 5 minutes before eating!

(Alternatively, you can put the empty peppers in the oven for 5 minutes before you stuff them. I just didn't because I forgot and only 1/2 the recipes called for it)

Happy Eating!

Australian Chicken

Well, this is really just my friend Anne's recipe for grilled chicken, and since she is from Australia....
Australian Chicken

3/4 cup Reduced Sodium La Choy soy sauce

1 tbsp Worcestershire sauce

2 tbsp brown sugar

3/4 cup Sweet Baby Ray's Barbeque sauce, (or any other sauce will do!)

Mix it together and marinade for an hour or longer if you like. Make sure the chicken is fully defrosted before marinating, it just tastes better. Plus I do not use the chicken breast that has been flash frozen. --from Anne

We just estimated all of Anne's ingredients, for simplicity, and that's what she says she does, so... Wade did the grilling and says everyone knows how to grill chicken, just preheat the grill on high, then turn down to medium as soon as all the chicken is on and turn it over several times until done. We also had pineapple to grill on this day, just to add to the joy!

Pineapple Upside-Down Biscuits

I found this Paula Deen recipe about a month ago and I have made it a few times now. And I really like it. I don't have any maraschino cherries so I haven't used them. Also one time I added a little cinnamon to the butter, sugar, and pineapple mix, I really liked it and will probably add cinnamon every time now. If you like pineapple upside-down cake you will probably like these too.

• 1 (10-ounce) can crushed pineapple
• 1/2 cup packed light brown sugar
• 1/4 cup (1/2 stick) butter, at room temperature
• 10 maraschino cherries
• 1 (12-ounce) package refrigerated buttermilk biscuits (10 count) or homemade biscuits

Preheat the oven to 400 degrees F.

Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

Meatloaf Muffins

This may not be a new idea to many of you, but I thought it was ingenious. One of Mary's friends recommended making meatloaf in a muffin tin.

The other day I tried it and it was tasty. I liked that there was a lot of crispy crust. Plus, it baked so quickly. Rachael Ray recommended baking for 20 minutes on 450. (edited to note: the first time I did these, I baked at 350 for 20 minutes... they actually needed a few minutes more. The second time I did it at 450 for 20 minutes and they got a bit burned. So - just watch them. Maybe 20 minutes at 400 would be perfect)

I basically used my mom's recipe with a few changes. I added a little green pepper, with a sauce of A1, Worcestershire, tomato sauce, and a wee bit of ketchup. I used Italian bread crumbs which I had on-hand. I also put a little extra sauce on top before baking.

Here's the original that was in the family cookbook:

Meat Loaf (Shari Price)

1 pound ground beef
1 egg, beaten
Salt and pepper
1/2 cup sauce (ketchup, barbeque sauce, tomato or chili sauce)
3/4 cup dry bread cubes (some wheat and some white)
1/2 cup quick oats
1 Tbsp grated onion
just under 1/4 cup finely chopped celery

Beat egg, sauces and spices together. Add remaining ingredients. Form into 1 or 2 loaves.

Bake in 350 oven for about 1 to 1 1/2 hours with foil or sauce spread on top for last 10 minutes.

Here are some other tasty-looking meatloaf recipes posted on this bloggie too.

Simple Wheat Bread

I am feeling very lazy today so i am not going to copy the recipe but this is seriously the best wheat bread recipe I have tried.  I use more wheat flour to white flour than the recipe calls for but it works out great.  I think I may try the flaxseed suggestion next time.

Here is the link

http://allrecipes.com/Recipe/Simple-Whole-Wheat-Bread/Detail.aspx

Katie's Famous Granola

My roommate Katie used to make this granola almost every week. I have to say it's among the best ever. And you don't need a granola roaster pan!!

3 cups oats (I use whole oats, not the quick kind)
1/4 cup and 2tbsp of brown sugar
3/4 cup shredded coconut
1 cup sliced almonds
1 cup walnuts/pecans (or really any kind of nut you want)
1 tsp cinnamon (if you like cinnamon, I do)

1/4 cup and 2tbsp maple syrup
1/4 cup oil (vegetable, olive, canola whatever ya got)
1 tsp salt

Mix the two sets seperately, then combine.
Put on jellyroll sheet.
Bake for 1 hour on 200, stirring every twenty minutes. For the last twenty minutes you can add about 1/4 cup of light karo syrup and mix it in if you want clumpy granola. If you want it cruchier, bake it for an extra twenty minutes.

Cool for 30 mins, then add mix-ins. (My personal favorites are dark & white chocolate chips and craisins.)

Strawberry Salad

Salad Dressing:
1/2 c red onion- chopped
1 cup sugar
1 tsp salt
1 TBSP Dijon mustard
2 TBSP Raspberry or Strawberry Jam
2/3 cup white vinegar
2 cups oil

Put everything into the blender except the oil. Add oil as you blend really well. Refrigerate. (My family likes this dressing best after it is cold. If it starts to separate, just shake it up good. )

1. Lettuce- Iceberg, Romain, Spring mix (I truly put whatever I have on hand. These just look pretty)
2. Nuts- Pecans (16 oz bag)
2 TBSP butter
2 TBSP water
Salt- pinch
1/3 cup brown sugar
1/3 cup white sugar
Cook until bubbling then add nuts. Cook 2-3 minutes. cool
3. Fontina cheese - Whole block (it's in a triangle shape usually in the specialty cheeses)
4. Parmesan cheese- ( the triangle shaped one and shred it. Or buy the already shredded container)
5. 1 lb bacon - (hormel precooked bacon works great. Microwave for 1 minute and it breaks up perfectly. Sometimes I just buy cheep bacon and cook it normal and break it up after it has cooled. Anything really works)
6. Strawberries (sliced)

I just layer everything starting with the lettuce and ending with the strawberries because they are pretty but you can do it however you want. :) Top will the dressing the enjoy.

Cream Cheese Fruit Dip

When Janey shared this post on Google Reader, I wanted to give this recipe a try. I've made it twice now and we've really enjoyed it.

Cream Cheese Fruit Dip
by Cooking a la Mode:

With a mixer, beat until fluffy:

1 8oz. pkg. cream cheese
1 cup Powdered Sugar

Add, the following, and blend until smooth:

1 small pkg. instant vanilla pudding
1 cup milk

Gently fold in:

1 container cool whip

Serve with various fruits.

Apple Cinnamon Muffins

The other day I felt like apple cinnamon streusel muffins and almost picked up a mix at the store... then I decided it would save moo-lah and be healthier and tastier if I could make my own.

I found this Apple Cinnamon Muffins recipe on www.Bakingbites.com.

Apple Cinnamon Muffins

2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger
3/4 cup brown sugar
1 large egg
2 tbsp butter, melted and cooled
2 tbsp vegetable oil
1 tsp vanilla extract
1 cup buttermilk
1 1/2 cups diced apple

3 tbsp coarse sugar
1/2 tsp ground cinnamon

Preheat oven to 375F. Line a 12-cup muffin tin with paper liners.

In a medium bowl, whisk together flour, baking powder, salt and spices.

In a large bowl, whisk together brown sugar and egg. Whisk in melted butter, vegetable oil and vanilla. Working in two or three additions, alternately stir in flour mixture and buttermilk, ending with an addition of flour and mixing only until no streaks of flour remain visible in the batter. Stir in diced apple.

Divide batter evenly into prepared muffin cups filling each to the top, or slightly over.

In a small bowl, stir together coarse sugar and additional 1/2 tsp ground cinnamon. Sprinkle generously over muffins.

Bake for 15-18 minutes, until a toothpick inserted into the center of a muffin comes out clean and the top springs back when lightly pressed.

Cool muffins on a wire rack.

Makes 12.

(my notes: I love streusel on muffins but this cinnamon/sugar sprinkle was really tasty too.  I would definitely use this topping again.  Also - I wasn't sure about the ginger spice as I'm not the hugest fan of ginger ...  so I just added an extra tsp of cinnamon for extra flavor and left out the ginger.  The muffins were moist and tasty.

Also - I liked the notes on the baking bites site about how the oil helps maintain the moisture in muffins and the butter helps with the flavor.

oh - also - dice the apples before you start.  I remembered when I needed to add them and it took a while.)

MMmmmm Jello Salad (Raspberries and Cream)

I did it! I'm officially a Mormon Wife! Heathy sent me this recipe from here and I couldn't help but try--anything with raspberries AND cream cheese has to be great. it has a slight taste of cheesecake, what could be a better side dish to our easter dinner? Here you go!


8 oz cream cheese (softened)

6 oz Sugar Free Raspberry Jello (the box says .6 oz, don't be fooled!)

10 oz frozen raspberries (defrost partially) (I took the remaining 2 oz from my bag and dumped them in with the cool whip so we'd have whole raspberries in there, too!)

3/4 C sugar

12 oz Cool Whip

2 tsp vanilla


Prepare Jello using only 2 1/2 C of water (1 1/4 hot, 1 1/4 cold). Add frozen raspberries, and let jello partially thicken in fridge. In a separate bowl, blend cream cheese, vanilla, and sugar. Add cream cheese mixture to partially thickened jello and whip together until well blended. Fold in Cool whip. Refrigerate 3 hours until well set. Mmmmmmm delicious!

Pina Colada Pound Cakes

1 box Betty Crocker SuperMoist white cake mix
3 eggs
1 can 14 oz. coconut milk (not cream of coconut)
1/2 cup flaked coconut
1 can 8 oz. crushed pineapple, drained, 3 tablespoons juice reserved
3/4 cup powdered sugar

Heat oven to 325 degrees. Spray bottoms only of 2 (8x4-inch) loaf pans with baking spray with flour.

In large bowl, beat cake mix, eggs, and coconut milk with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in coconut and pineapple. Pour into pans.

Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool 50 minutes.

In small bowl, mix powdered sugar and reserved 3 tablespoons pineapple juice. Poke tops of cakes every inch with toothpick. Pour sugar mixture over cakes. Cut each cake into 8 thick slices, using serrated knife.

Peanut Butter Crunch

This is totally from Carol from the family cookbook, but I had it on my blog and wanted to link it to the recipe here, so here it is:

1 cup sugar
1 cup corn syrup
1 cup peanut butter
8 cups corn flakes

Bring sugar and corn syrup just to boil on medium heat. Remove from heat, stir in peanut butter well. Add to corn flakes and mix well then put in buttered 9x13 pan. Eat by the handful or cut into squares.

Teriyaki Kabobs

Marinade:

• 1 cup soy sauce
• 2 teaspoons grated fresh ginger root
• 1/2 cup sugar
• 1/4 cup orange or pineapple juice
  
• 1 tablespoon sesame oil

other ingredients:

• steak, cut into cubes
  
• Fresh bell peppers (red, green, yellow or orange), cut into bite size pieces
  
• Sweet onions, cut into bite size pieces
  
• Fresh mushrooms
• Skewers, if wooden, soaked in water for 20 to 30 minutes

Directions:

Mix all ingredients together for the marinate, then add the other ingredients and marinate the kabobs before grilling.