I had never made this before, I had seen it made by my Mother and Sister as a kid, but never actually done it myself. I have to say, it is really easy! and seems to be a huge hit! So, try it if you have not. If you have never had zucchini bread it is very much like spice cake. MMM This recipe is based off of the one I found in the Fiddler's Canyon Relief Society Cookbook. I made two alterations to the recipe from the way it was printed 1) I did not put in nuts 2) two I increased the amount of cinnamon and vanilla and added nutmeg. So, if you want a good basic "traditional" recipe, just google one, but this one is really quite good, even if I do say so myself.
Preheat oven to 325'
Prepare 2 small loaf pans, grease them with margarine or butter. I do not add flour as I do to most other cakes.
2 cups peeled and shredded zucchini
3 eggs
1 cup oil
2 cups white sugar
3 tspn vanilla
3 cups all-purpose flour
1 tspn baking soda
1/4 tspn baking powder
1 tspn salt
3-4 tspns cinnamon
1 tspn nutmeg
Mix wet and dry ingredients separately. I prefer to put the dry in my mixer and then beat the eggs sugar and oil together by hand adding them to the already blended dry ingredients. After mixing those I add the zucchini. After it is all well mixed pour evenly between the two prepared loaf pans.
Bake for about 60 minutes, mine takes a little longer but I have quite small pans, just start checking it at about 50 minutes and cook until a thin knife comes out clean. Leave in pans to cool for 10-20 minutes before turning out to cool on a wire rack. Enjoy!
Wednesday, July 11, 2012
Stuffed Zucchini
Much to our surprise and pleasure our little garden has been quite bountiful! We have many zucchini squash and summer squash plus cucumbers, beets, and peas. In an effort to use what we have been growing in more than one or two ways I have tried a couple new recipes of late. For the record Matt heard about stuffed zucchini from a friend at church and he told me about it and I came up with the following as an attempt. We found it very delicious, possibly a new favorite, but be warned it is an Erin Jeanne-make-it-up-as-I-go recipe. There are two variations, one with beef and a tomato based sauce and the second with chicken and a soup based sauce. Again, we found both delicious and though I am always thinking of ways to change a recipe,or improve it, I will post the basic here, for now. =)
Red Stuffed Zucchini
Preheat oven to 350'
1 large zucchini, or 2 medium
1lbs hamburger
one 6 oz can tomato paste
one Small belle pepper
Parmesan Cheese
Garlic salt
Onion salt
Oregano
Sweet Basil
Sugar
Shredded Mozzarella Cheese
Prepare Zucchini: Cut in half then cut each half length-wise and de-seed. Rinse, dry, sprinkle with a touch of garlic salt and Parmesan cheese place in a buttered baking dish.
Filling: Brown the meat and drain off grease. Mix in tomato paste. Add other ingredients to taste, I only use about a table spoon of sugar. I basically just added them like I was making spaghetti sauce. Sorry I do not have exact measurements for the spices. I would start with teaspoons or half teaspoons if you are new to this type of sauce, you can always add more..... I put a small amount of Mozzarella in the mix, but saved it mostly for the top.
Put the filling int the prepared zucchini slices. Cook for 20-30 minutes, depending on the thickness of your zucchinis, until tender. Cover with cheese and continue cooking for another 10-15 minutes to melt cheese, we like our slightly browned. Enjoy!
White Stuffed Zucchini:
Same basic principle as above, just with out the tomatoes or beef. =) I am just going to list the ingredients. You do all the same things as above!
one 13 oz can chicken breast
one 10.5 oz can cream of chicken soup
one small belle pepper
Parmesan Cheese
Garlic salt
Onion salt
Oregano
Sweet Basil
Mozzarella cheese
Red Stuffed Zucchini
Preheat oven to 350'
1 large zucchini, or 2 medium
1lbs hamburger
one 6 oz can tomato paste
one Small belle pepper
Parmesan Cheese
Garlic salt
Onion salt
Oregano
Sweet Basil
Sugar
Shredded Mozzarella Cheese
Prepare Zucchini: Cut in half then cut each half length-wise and de-seed. Rinse, dry, sprinkle with a touch of garlic salt and Parmesan cheese place in a buttered baking dish.
Filling: Brown the meat and drain off grease. Mix in tomato paste. Add other ingredients to taste, I only use about a table spoon of sugar. I basically just added them like I was making spaghetti sauce. Sorry I do not have exact measurements for the spices. I would start with teaspoons or half teaspoons if you are new to this type of sauce, you can always add more..... I put a small amount of Mozzarella in the mix, but saved it mostly for the top.
Put the filling int the prepared zucchini slices. Cook for 20-30 minutes, depending on the thickness of your zucchinis, until tender. Cover with cheese and continue cooking for another 10-15 minutes to melt cheese, we like our slightly browned. Enjoy!
White Stuffed Zucchini:
Same basic principle as above, just with out the tomatoes or beef. =) I am just going to list the ingredients. You do all the same things as above!
one 13 oz can chicken breast
one 10.5 oz can cream of chicken soup
one small belle pepper
Parmesan Cheese
Garlic salt
Onion salt
Oregano
Sweet Basil
Mozzarella cheese
Thursday, June 14, 2012
Apple Muffins
The first muffins I made with my muffin mix. Winners. Definitely winners! I happened to have some homemade applesauce from last fall, which my minis prefer to the store bought. They were really good!
Apple Muffins
2 1/3 cups Muffin Mix (recipe here)
1/2 cup chopped nuts (I left these out)
1/4 teaspoon cloves (I did not have these either)
1 cup sweet applesauce
1/4 cup milk
1 egg, beaten
Preheat oven to 400'. Butter muffin pans or place baking cups. In a medium bowl, combine Muffin Mix, nuts and cloves. Combine applesauce, milk and egg in a small bowl. Add all at once to dry ingredients. Stir until just moistened; batter should be lumpy. fill prepared muffin pans 2/3 full. Bake 15-20 minutes until golden brown. Makes 12 muffins.
Apple Muffins
2 1/3 cups Muffin Mix (recipe here)
1/2 cup chopped nuts (I left these out)
1/4 teaspoon cloves (I did not have these either)
1 cup sweet applesauce
1/4 cup milk
1 egg, beaten
Preheat oven to 400'. Butter muffin pans or place baking cups. In a medium bowl, combine Muffin Mix, nuts and cloves. Combine applesauce, milk and egg in a small bowl. Add all at once to dry ingredients. Stir until just moistened; batter should be lumpy. fill prepared muffin pans 2/3 full. Bake 15-20 minutes until golden brown. Makes 12 muffins.
Cornmeal Muffins
Cornmeal Muffins
These are sweet yellow cornmeal muffins ala "Jiffy" muffins. We LOVE them!
2 1/2 cup Cornmeal Mix (recipe here)
1 egg
1 1/4 cup milk
1 table spoon honey (my addition to original recipe)
Preheat oven to 425'. Butter muffin pans, or place baking cups. Put Cornmeal Mix in a medium bowl. Combine egg and milk in a small bowl. Add all at once to Cornmeal Mix. Blend Fill prepared muffin pans 2/3 full. Bake 15-20 minutes, until golden brown. Makes 12 muffins.
These are sweet yellow cornmeal muffins ala "Jiffy" muffins. We LOVE them!
2 1/2 cup Cornmeal Mix (recipe here)
1 egg
1 1/4 cup milk
1 table spoon honey (my addition to original recipe)
Preheat oven to 425'. Butter muffin pans, or place baking cups. Put Cornmeal Mix in a medium bowl. Combine egg and milk in a small bowl. Add all at once to Cornmeal Mix. Blend Fill prepared muffin pans 2/3 full. Bake 15-20 minutes, until golden brown. Makes 12 muffins.
Granola Mix
I have only made this once. It is good, we are eating it. But I have been thinking of ways I am going to tweak it. I will put the main recipe here, from the book Make-a-Mix Cookery, and then I will post my exact recipe later when I finalize it.
Granola Mix
10 cups old-fashioned rolled oats
1 cup wheat germ
1/2 lb. shredded coconut
2 cups raw sunflower seeds
1 cups sesame seeds
3 cups chopped nuts (almonds, pecans, walnuts, or combination)
1 1/2 cup brown sugar, firmly packed
1 1/2 cups water
1 1/2 cups vegetable oil
1/2 cup honey
1/2 cup molasses
2 teaspoons cinnamon
3 teaspoons vanilla
Dried fruit as desired
Preheat oven to 300'. In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Spread into five 13"x9" baking pans, or cookie sheets with sides. Bake 20-30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add dried fruit. Put in airtight container. Label. Store in a cool, dry place. Use with in 6 months. Makes 20 cups of Granola Mix.
Granola Mix
10 cups old-fashioned rolled oats
1 cup wheat germ
1/2 lb. shredded coconut
2 cups raw sunflower seeds
1 cups sesame seeds
3 cups chopped nuts (almonds, pecans, walnuts, or combination)
1 1/2 cup brown sugar, firmly packed
1 1/2 cups water
1 1/2 cups vegetable oil
1/2 cup honey
1/2 cup molasses
2 teaspoons cinnamon
3 teaspoons vanilla
Dried fruit as desired
Preheat oven to 300'. In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Spread into five 13"x9" baking pans, or cookie sheets with sides. Bake 20-30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add dried fruit. Put in airtight container. Label. Store in a cool, dry place. Use with in 6 months. Makes 20 cups of Granola Mix.
Muffin Mix
Muffin Mix
This is a base that you can use for many different types of muffins! It is like having those little packets of Martha White in your cupboard, but instead they taste like Homemade from scratch, cause they are!!
8 cups all-purpose flour
2/3 cup sugar
1/3 cup baking powder
1 tablespoon salt
1 cup vegetable shortening
In a large bowl, combine flour, sugar, baking powder and salt. Mix Well. With a pastry blender, cut shortening into dry ingredients until evenly distributed. Putin a large air tight container. Label. Store in a cool, dry place. Use with in 10-12 weeks. Makes about 10 cups of Muffin Mix. note: I did all the mixing in my electric mixer, it worked great.
To use this mix to make basic muffins:
2 1/3 muffin mix
1 egg
1 cup milk
Bake at 350 for about 15 minutes
This is a base that you can use for many different types of muffins! It is like having those little packets of Martha White in your cupboard, but instead they taste like Homemade from scratch, cause they are!!
8 cups all-purpose flour
2/3 cup sugar
1/3 cup baking powder
1 tablespoon salt
1 cup vegetable shortening
In a large bowl, combine flour, sugar, baking powder and salt. Mix Well. With a pastry blender, cut shortening into dry ingredients until evenly distributed. Putin a large air tight container. Label. Store in a cool, dry place. Use with in 10-12 weeks. Makes about 10 cups of Muffin Mix. note: I did all the mixing in my electric mixer, it worked great.
To use this mix to make basic muffins:
2 1/3 muffin mix
1 egg
1 cup milk
Bake at 350 for about 15 minutes
Corn Meal Mix
Cornmeal Mix
Not2: southern friends these are sweet yellow corn meal, just keep that in mind if you try this! You could try white cornmeal in a mix, but I have not yet.
4 Cups all-purpose flour
1 tablespoon salt
3/4 cup sugar
1/4 baking powder
1 cup vegetable shortening (I recommend the Crisco brand)
4 1/2 cups corn meal
In a large bowl, combine flour, salt , sugar and baking powder. Stir to blend well. With a pastry blender, cutin shortening until evenly distributed. Add corn meal and mix well. Put in a large airt tight container. Label. Stor in a cool, dry place. Use with in 10-12 weeks. Makes about 10 1/2 cups of Corn Meal Mix. note: I did all of the mixing in my electric mixer, I used the cake attatchment. It worked well.
Not2: southern friends these are sweet yellow corn meal, just keep that in mind if you try this! You could try white cornmeal in a mix, but I have not yet.
4 Cups all-purpose flour
1 tablespoon salt
3/4 cup sugar
1/4 baking powder
1 cup vegetable shortening (I recommend the Crisco brand)
4 1/2 cups corn meal
In a large bowl, combine flour, salt , sugar and baking powder. Stir to blend well. With a pastry blender, cutin shortening until evenly distributed. Add corn meal and mix well. Put in a large airt tight container. Label. Stor in a cool, dry place. Use with in 10-12 weeks. Makes about 10 1/2 cups of Corn Meal Mix. note: I did all of the mixing in my electric mixer, I used the cake attatchment. It worked well.
Mixes
So, a few months ago my mom sent me a cook book, one of hers from back in the day. I looked at it, thought it was a good idea, and then did not use it.... Until now! Two weeks ago at a Relief Society class in my Ward one of the ladies showed us some mixes she had made using what turned out to be a current printing of this book! It inspired me! It is called the Make-a-Mix Cookery. It tells you how to make basic mixes and then gives you recipe examples to use the mix for. I have made three of the 58 mixes so far, and so far I have loved them all! For easy of finding these recipes later I am going to post them each in individual posts. I will create a Label for Mixes and then put the various recipes under Bread, and possibly Breakfast, because that is when we use them most! :) I encourage you to try them, they rock! I have not put the numbers on them yet, but the idea is that it saves you money!
Friday, June 8, 2012
Bean and Cheese Enchiladas
This is a super easy great for mid week craziness meal. Many you may have already been using this, it just occurred to me a few weeks ago, I feel obliged to share. It is ingredients I almost always just have on hand so it is a good go to meal.
Ingredients:
1 can re fried beans (what ever style you prefer, I use traditional)
1 can red enchilada sauce (I use mild but try the hot if you like some kick)
1 bag Mexican blend shredded cheese (maybe 1/4 cup per enchilada)
6-8 soft tortillas (we use the whole what soft taco mission brand, use what you like)
Directions:
Put one large spoon of beans in a strip down the center of a tortilla put one spoon of enchilada sauce on top of the beans spread cheese on top of the beans and sauce. Roll the tortilla and place in a lightly greased casserole dish. Be sure to keep enough sauce and cheese for the tops. Bake at 350 for 20-30 minutes.
Ingredients:
1 can re fried beans (what ever style you prefer, I use traditional)
1 can red enchilada sauce (I use mild but try the hot if you like some kick)
1 bag Mexican blend shredded cheese (maybe 1/4 cup per enchilada)
6-8 soft tortillas (we use the whole what soft taco mission brand, use what you like)
Directions:
Put one large spoon of beans in a strip down the center of a tortilla put one spoon of enchilada sauce on top of the beans spread cheese on top of the beans and sauce. Roll the tortilla and place in a lightly greased casserole dish. Be sure to keep enough sauce and cheese for the tops. Bake at 350 for 20-30 minutes.
Tuesday, May 15, 2012
Super Easy Chicken Cordon Bleu
I just made this tonight for the family. It was a huge hit - even my picky eater was asking for more! I admit, it is the only Chicken Cordon Bleu recipe I have ever made, so I can't say if it is as good as the hard way, but we sure liked it!
INGREDIENTS:
For the Cordon Bleu:
3 large chicken boneless, skinless chicken breasts, cut in half length-wise (to form two thinner chicken breast cutlets)
12 slices deli ham
1 cup bread crumbs
2 tablespoons butter, melted
1/3 to 1/2 pound thinly sliced swiss cheese
For the Cordon Bleu:
3 large chicken boneless, skinless chicken breasts, cut in half length-wise (to form two thinner chicken breast cutlets)
12 slices deli ham
1 cup bread crumbs
2 tablespoons butter, melted
1/3 to 1/2 pound thinly sliced swiss cheese
For the Parmesan-Dijon Cream Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup finely grated Parmesan cheese
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup finely grated Parmesan cheese
DIRECTIONS:
Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside.
Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside.
Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese, shingling across the chicken breast to make sure the entire chicken breast is covered with ham and cheese. Sprinkle the bread crumbs over the top of the chicken.
Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
While the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly, while cooking the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking.
Serve each chicken cordon bleu portion with warm sauce.
Recipe Source: from Mel’s Kitchen Cafe
Friday, January 20, 2012
Mini Melts
This recipe will CHANGE YOUR LIFE! I'm not even kidding!
I had these a few weeks ago for a church activity, and I have been thinking about them ever since! The recipe is easy to double (or triple) so you can feed a lot of people if necessary, and everyone will enjoy them!
I finally snagged the recipe and made them for my son's birthday last night. They are a crowd pleaser! And they are so so easy!
Ingredients:
1 12 count package Kings Hawaiian Rolls (or any dinner roll)
1/2 cup butter melted
1/2 tsp ground mustard
1 tsp poppy seeds
2 tsp onion flakes
1 tsp worcheshire sauce
1 package swiss cheese***
12-16oz thin sliced ham***
Directions:
Put ham and cheese on sliced rolls
Mix all other ingredients and spoon over sammies.
Let set overnight or several hours (I didn't even do this part and they were still fantastic!)
Bake on 350 for 15 min before serving
That is IT!
Complete the meal:
I served these with a pasta salad and Jello. :)
*** When I made mine, I made half the sandwiches with ham and swiss (as called for) and the other half with turkey and havarti. The turkey ones were my fav!
I had these a few weeks ago for a church activity, and I have been thinking about them ever since! The recipe is easy to double (or triple) so you can feed a lot of people if necessary, and everyone will enjoy them!
I finally snagged the recipe and made them for my son's birthday last night. They are a crowd pleaser! And they are so so easy!
Ingredients:
1 12 count package Kings Hawaiian Rolls (or any dinner roll)
1/2 cup butter melted
1/2 tsp ground mustard
1 tsp poppy seeds
2 tsp onion flakes
1 tsp worcheshire sauce
1 package swiss cheese***
12-16oz thin sliced ham***
Directions:
Put ham and cheese on sliced rolls
Mix all other ingredients and spoon over sammies.
Let set overnight or several hours (I didn't even do this part and they were still fantastic!)
Bake on 350 for 15 min before serving
That is IT!
Complete the meal:
I served these with a pasta salad and Jello. :)
*** When I made mine, I made half the sandwiches with ham and swiss (as called for) and the other half with turkey and havarti. The turkey ones were my fav!
Wednesday, January 18, 2012
Potato Casserole
A.K.A Funeral Potatoes. I hate referring to them that way, so in our house it is Potato Casserole! I know there are a million different takes on this dish, here is how my little family likes them.
5 cups frozen hash browns
2 cups shredded cheddar cheese
1 can cream of chicken soup
1/2 can milk
1 can cream style corn
Salt and Pepper to taste
topping:
~ 3 cups frosted flakes crushed
3 tablespoons of butter
Mix everything together in a casserole dish. Melt butter and add to frosted flakes to make topping and sprinkle evenly over casserole. Bake at 350 for about 25 minutes, until it is warm and bubbly and the frosted flakes are lightly toasted.
I like to make this as the main dish and add a green veggie and a bright fruit for one of our "meatless" meal nights. I also like it because I can put it together a couple days in advance and then just keep it in the fridge until the night I want it!
5 cups frozen hash browns
2 cups shredded cheddar cheese
1 can cream of chicken soup
1/2 can milk
1 can cream style corn
Salt and Pepper to taste
topping:
~ 3 cups frosted flakes crushed
3 tablespoons of butter
Mix everything together in a casserole dish. Melt butter and add to frosted flakes to make topping and sprinkle evenly over casserole. Bake at 350 for about 25 minutes, until it is warm and bubbly and the frosted flakes are lightly toasted.
I like to make this as the main dish and add a green veggie and a bright fruit for one of our "meatless" meal nights. I also like it because I can put it together a couple days in advance and then just keep it in the fridge until the night I want it!
Monday, January 9, 2012
Soup,Bean, and Rice
Okay this is a really quick throw together meal. It is good for lunches or dinners. and you can have it all in your storage!!
Ingriedients
1 can condensed soup of your choice.
-I use Nacho Cheese, Cheddar Cheese, Cream of Chicken, or Cream of Mushroom
1 can beans of your choice
-Which beans depends on wich soup so here is the grouping...
Nacho Chees = black beans
Cheddar Cheese = navy beans/ great northern beans
Cream of Chicken/Mushroom = navy beans/ great northern beans
(in general we preferre navy beans over great northern, but it is a personal thing!)
2 cups white rice cooked with 3 cups water
I cook my rice in a sauce pan on the stove. I make the soup with about half the liquid called for and usually use milk instead of water. Once the soup is well blended rinse the beans and add them to the soup. Put hot soup and beans over the rice and WalLa! dinner! add fruit of your choice and call it a meal!
Ingriedients
1 can condensed soup of your choice.
-I use Nacho Cheese, Cheddar Cheese, Cream of Chicken, or Cream of Mushroom
1 can beans of your choice
-Which beans depends on wich soup so here is the grouping...
Nacho Chees = black beans
Cheddar Cheese = navy beans/ great northern beans
Cream of Chicken/Mushroom = navy beans/ great northern beans
(in general we preferre navy beans over great northern, but it is a personal thing!)
2 cups white rice cooked with 3 cups water
I cook my rice in a sauce pan on the stove. I make the soup with about half the liquid called for and usually use milk instead of water. Once the soup is well blended rinse the beans and add them to the soup. Put hot soup and beans over the rice and WalLa! dinner! add fruit of your choice and call it a meal!
Subscribe to:
Posts (Atom)