Monday, December 14, 2009

Zuchinni Brownies

1/2 c. butter
1/3 c. oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
4 tbsp. cocoa
1 tsp. soda
2 1/2 c. flour
1/2 tsp. salt
1/2 c. sour milk (or buttermilk)
2 c. shredded zucchini
1 c. chocolate chips
1/2 c. chopped nuts (optional)
Mix together butter, oil, sugar. Add remaining ingredients and mix well. Pour into greased and floured 9 x 13 pan or cookie sheet. Bake at 350 degree for 35 minutes.
May frost after brownies are cooled.

Refrigerator Pickles

6 c. thinly sliced cucumbers
1 c. thinly sliced onion
1 c. thinly sliced green pepper
1 c. white vinegar
2 c. sugar
1 T. salt
1 t. celery seed

Combine all ingredients (I combine the cucumbers, onion and green pepper in a bowl and then combine the other ingredients and pour over the cucumber mixture). Place in jars and refrigerate~the pickles will be ready in 24 hrs. and will keep for one year.

Mom's Zucchini Bread

2 c. flour
2 tsp. baking soda
1/2 tsp. baking powder
3 tsp. cinnamon
1 tsp. salt
2 c. sugar
1 c. oil
3 eggs
2 tsp. vanilla
2 c. shredded zucchini - squeezed

Bake at 350 degrees for 50 mins - makes 2 loaves

Cucumber & Tomato Salad

Ok so I started with a simple recipe and ended up with this...hubby & I liked it!

1 cup vinegar
1 cup water
4 tbsp sugar
1/4 tsp salt
1 c sour cream
1 md onion
1 md cuke
1 tomato
(diced)
pepper to taste

Can be served over fresh (or bought) garden lettuce

(thought about adding a green pepper, but opted out of it this time!)

Baked Zucchini Sticks

1 cup Original Bisquick® mix
2 tablespoons yellow cornmeal
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning
1 egg
3 medium zucchini, cut into 3x1/4-inch strips
Marinara sauce, heated, if desired

Serve with...

Total Time: 10 min
1. Heat oven to 475°. Spray cookie sheet with nonstick cooking spray or line with parchment paper.
2. In small bowl, combine Bisquick mix, cornmeal, salt, pepper and Italian seasoning.
3. In another small bowl, beat egg. Dip zucchini slices into egg mixture; then in Bisquick mixture. Place on prepared cookie sheet. Spray zucchini with nonstick cooking spray.
4. Bake at 475° for 5 minutes. Remove from oven, turn zucchini sticks; spray with nonstick cooking spray. Return to oven, and bake an additional 5 minutes or until golden brown. Serve with marinara sauce for dipping

Chocolate & Zucchini Cake


- 1 1/2 C (180 g) all-purpose flour
- 1/2 C (60 g) whole wheat flour (of course, you can just use 2 C / 240 g all-purpose flour, I was just trying to be good)
- 1/2 C (40 g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 C (110 g) butter, softened
- 1 C (160 g) light brown sugar
- 1 tsp vanilla extract
- 1 tsp instant coffee granules (the Nescafé type, the stronger the better)
- 3 eggs, at room temperature
- 2 C zucchini, unpeeled, grated (about 280 g, two medium)
- 1 C (170 g) chocolate chips

Topping :
- 40 g light brown sugar
- 1/2 C (70 g) hazelnuts, toasted and chopped

(Serves 10.)

Preheat the oven to 180°C (360°F). Grease a 3 quart (3 L) springform cake pan, and flour it or sprinkle with cocoa powder : this is to help the cake unmold easily, especially if you're not using a magic non-stick pan.

In a large bowl, whisk together the flours, cocoa powder, baking soda, baking powder and salt.

In your food processor, combine the sugar and butter, and mix until fluffy. Add in the vanilla extract and espresso powder, then the eggs, one at a time, mixing thoroughly between each addition.

Spoon in the flour mixture, reserving the last half-cup of it. Mix thoroughly, the batter will be thick.

Add the grated zucchini and the chocolate chips to the reserved flour mixture, and toss to coat. Fold in the batter, and blend thoroughly, it's fun. Pour into the prepared cake pan, and flatten the surface with a spatula.

In a small bowl, combine the topping ingredients, and sprinkle all over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Turn out on a rack to cool for half an hour, then unmold.

Freezer Slaw

1 med. head cabbage, shredded
1 tbsp. salt
Mix and let set 1 hour. Squeeze out excess moisture. Add: 1 chopped green pepper

DRESSING:
1 c. vinegar
1 tsp. celery seed
1 tsp. dry mustard
1/4 c. water
2 c. sugar

Combine all ingredients and boil 1 minute. Cool to lukewarm. Pour Dressing over Cole Slaw and mix. Put in container and freeze. When you want Cole Slaw, remove from freezer. Let thaw for a few minutes and remove what you need. Refreeze unused portion if desired.

Cheesy Potato Soup

In a large dutch oven - add 6 cups boiling water

6 potatoes
1 1/2 cups celery - diced
1 1/2 cups carrots - diced
3/4 cups onion - minced
3/4 teaspoons pepper
1 1/2 teaspoons salt

cook 10 minutes

In a separate heavy saucepan over med-low heat melt together:
3/4 cups butter
3/4 cups flour

Cook until thick and bubbly
Add 6 cups milk. Cook and stir until thickened
Add 3 cups diced Velveeta Cheese
3 cups chopped ham (optional)

When cheese is melted add to veggies

Homemade Veggie Soup

Simmer cut stew meat in electric skillet with 4 or 5 beef bouillon cubes, until tender.

In large stew pot add the following:
4 beef bouillon cubes
(any veggies can be added or deleted)

Carrots - diced
Broccoli - diced
Cabbage
potatoes - cubed
Peas
Green Beans
Corn
Cauliflower
large onion diced

Fill with water and put the stew meat in, I also had a ladle full of the stew meat juice for flavor. Let it simmer all day....

Add 1 can of Hunt's Tomato Soup - optiona

"Apple Crisp" (with Zuchinni)

8 c. zucchini, peeled, sliced (sm. pieces)
2/3 c. lemon juice

Cook together until tender, then add:

1 c. sugar
1/2 tsp. each, nutmeg and cinnamon

Cover and simmer 15 minutes. Thicken with 1 tablespoon cornstarch. Remove from heat and cool.

CRUST:

4 c. flour
1 c. sugar
2 sticks butter

Blend together like crumbly pie crust. Pat 1/2 of this mixture in a 9 x 13 inch pan. Reserve the rest for topping. Bake 10 minutes at 350 degrees. Cool slightly.
Spread zucchini mixture on crust. Sprinkle the other half reserved crust mixture on top. Sprinkle with cinnamon. Bake 30 or 40 minutes at 350 degrees.

Serves 12.

Upside Down Pizza

1 1/2 lb ground beef
1 onion, chopped
15 1/2 oz can spaghetti sauce
1/2 tsp garlic powder
8 oz mazzarella cheese, grated
Brown meat and onion, drain. Add sauce, garlic and pour in greased 9 x 13 pan. Sprinkle with cheese.
Mix together and pour over top:
2 eggs
1 cup milk
1 tbsp oil
1/2 tsp salt
1 cup self-rising flour

Bake at 350Âș for 30 minutes.

Crock Pot Enchiladas

1 lg. can enchilada sauce
3-4 chicken breasts
2 cans cream of chicken soup
1 sm. can sliced black olives
2 dozen corn tortillas
1 chopped onion
1 pkg. sharp Cheddar cheese, grated

Cook chicken and shred. Mix soup, olives and onions. Cut
tortillas in wedges. Layer crock pot with sauce, tortillas,
soup mix, chicken and cheese all the way to top, ending with
cheese on top. Cook on low temperature all day in crock pot.

Ooey Gooey Caramal Cake

1 box Betty Crocker® SuperMoist® yellow cake mix
1/4 cup Gold Medal® all-purpose flour
1 cup water
1/3 cup vegetable oil
3 eggs
1 bag (8 oz) milk chocolate-coated toffee bits
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
Sweetened whipped cream, if desired
Caramel topping, if desired

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
2. In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
3. Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
4. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping

Pumpkin Bread

Pre-Heat Oven to 350 degrees bake 1 hr makes 3 loaves (do toothpick test in center- oven temps vary)

1 c oil
3 c sugar
4 eggs
1 1/2 c pumpkin (1 can = 1 1/2 cups)
1 tsp cinnamon
1/2 tsp baking powder
1 tsp ground cloves
1 c walnuts (optional)
3 1/2 c flour
1 c raisins (optional)
2/3 c water
2 tsp salt
2 tsp vanilla
1/2 nutmeg
2 tsp baking soda

flour & grease 3 bread loaf pans and fill each 1/2 full

Steak / Chicken Penne (NOT steak for Penny) LOL!

1 box of Penne Noodles
3 Large Tomatoes
1 cup vegetable / chicken stock
2 tbsp Tomato Sauce
1 tbsp garlic
1 small onion - diced
1 cup mixed veggies (Frozen work best)
1/4 tsp dried basil
1/4 tsp dried thyme
2 tbsp parsley
salt to taste
1/2 tsp pepper
Cheese to garnish (motz & cheddar look pretty..)
2 tbsp canola oil

Boil noodles according to the directions on the box using salt to taste
Place 3 tomatoes in boiling hot water - count to 10, remove from heat and add to cold water. They shouldn't stay in there long, but long enough to remove the skins (blanched...mine are already done from freezing this summers crop)
skin, remove seeds & skins from tomatoes

Add frozen veggies to stock and cook

Add onion & garlic in medium frying pan, cook until tender

Add tomatoes to sauce and mix well.

Add herbs & sautee for 4-5 mins

slice steak or chicken and toss with pasta and sauce

Andi's Shrimp Pasta Primavera

I made this based this off a recipe I found on the internet. I didn't have all the ingredients, so I made up a lot of it!!! LOL

Essence Seasoning
2 1/2 tbsp Paprika
2 tbsp Salt
2 tbsp Garlic Powder
1 tbsp Ground Pepper
1 tbsp Onion Powder
1 tbsp Cayenne
1 tbsp Dried Oregano
1 tbsp Dried Thyme

(Mix in small container that can be stored for up to 2 months)


1 pound spaghetti noodles / angel hair pasta
11/4 pounds large shrimp, peeled and deveined
2 teaspoons Essence Seasoning (see recipe)
8 tablespoons (1 stick) unsalted butter
1/2 cup Beer (lol..calls for white wine but we only had beer)
1/4 cup freshly squeezed lemon juice (I used bottled lemon juice)
1/4 cup diced green peppers
1/4 cup diced onions

DIRECTIONS:
Prep time: 8 minutes Cook time: 12 minutes total: 20 minutes
4 to 6 servings

1. Bring a large pot of salted water to a boil and cook the noodles according to the box.

2. While the pasta is cooking, toss the shrimp with the Essence Seasoning in a medium bowl. sautee green peppers & onions w/ 4 tbsp butter in a 14- inch skillet set over high heat. Add the shrimp, spreading them evenly in one layer.

Cook for 2 minutes, and then turn them to the other side. Add the a pinch of garlic powder and cook for 30 seconds. Add the wine (or beer), lemon juice, and 2 tablespoons of the remaining butter, and cook for 1 1/2 minutes. Season the shrimp with the 1/2 teaspoon salt and the black pepper.

3. Drain the pasta in a colander, reserving 1/2 cup of the cooking water. Add the pasta, reserved cooking water to the sauce in the skillet. Toss until everything is heated through and the pasta is well coated, about 1 minute.

4. Remove the skillet from the heat, add the remaining 2 tablespoons butter ..toss and garnish with parsley, mozzeralla & parmsan cheese

Serve hot.

Carrot Bars w/ Cream Cheese Frosting

Beat 4 eggs
1 1/2 c cooking oil
2 c flour
2 tsp soda
1 tsp salt
2 tsp cinnamon
2 (8 oz) jars carrot baby food

Mix all ingredients together. Add Baby Food. Pour into greased 10 x 15 (jelly roll pan). Bake 350 for 30-35 mins Cool & frost

Frosting
4 tbsp butter, melted
1/2 tsp vanilla
8 oz package softened cream cheese
1 lb powered sugar

Beat until smooth and spread

What's Cookin'.....

I know there are tons of cooking blogs out there so why not add one more?! I love to cook and bake! I love being able to give others ideas of what to make and I love finding recipes and tweaking them so that they become family favorites....most are simple & quick recipes that any working parent can make in between coming home from work and homework time for the kiddies....

Enjoy and please feel free to share some of your favorites!