2 eggs
1/2 cup sugar
1/2 cup brown sugar
1/2 cup canola oil ( I used 1/4 cup oil and 1/4 cup applesauce)
1 oz.unsweeted chocolate square, melted
1 C. grated zucchini
1/2 tsp. vanilla
1 C. flour ( I used half wheat and half white)
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. baking powder
1/2 tsp. baking soda
1. In a large mixing bowl, beat the eggs until they are lemon-colored and smooth. Beat in the sugar, brown sugar, and oil. Add the chocolate. Stir in zucchini and vanilla. Sift all dry ingredients; stir into the zucchini mixture.
3. Pour into well-greased loaf pan
4. Bake in 325 degree oven until toothpick inserted in center comes out clean; about 45-55min.
Thursday, April 5, 2012
Quick and Cheesy Chicken Pot Pie from KitchenSimplicity.com
2 cups chopped cooked chicken
2 cups steamed veggies (broccoli, cauliflour, corn, green beans, onions, garlic, carrots are good)
Cheese Sauce:
2 Tbls. butter
2 Tbls. flour
1 cup chicken broth
salt and pepper to taste ( I also added 1 tsp. Tone's Garlic and Herb seasoning)
1 cup shredded cheese
Biscuit Topping:
1 cup biscuit mix ( I used Hodgson Mill "Insta-Bake" Whole Wheat Variety Baking Mix)
1/12 cup grated cheese (I added half the cheese called for in recipe. Add total amount if you like it more cheesy.
1/3 cup milk
1. Place meat and vegetables in a 9 inch round or 8x8 square pan
2. Make the sauce: Melt butter over medium heat, add flour and cook 1 minute. Slowly add chicken broth, whisking constantly to avoid lumps. Bring to a simmer, whisking occasionally. Remove from heat, add salt and pepper to tast and stir in cheese until melted. Pour over meat and vegetables. Mix well.
3. Biscuit topping: Stir together all ingredients with a fork until evenly moistened. Spread thinly over mixture in casserole dish. (Don't worry if there are gaps, it does not need to be perfectly covered and it will fill out more as it bakes.)
4. Bake at 400 degrees for 25 minutes or until topping is golden and filling is bubbly.
Makes: 4 servings Very Good!
2 cups steamed veggies (broccoli, cauliflour, corn, green beans, onions, garlic, carrots are good)
Cheese Sauce:
2 Tbls. butter
2 Tbls. flour
1 cup chicken broth
salt and pepper to taste ( I also added 1 tsp. Tone's Garlic and Herb seasoning)
1 cup shredded cheese
Biscuit Topping:
1 cup biscuit mix ( I used Hodgson Mill "Insta-Bake" Whole Wheat Variety Baking Mix)
1/12 cup grated cheese (I added half the cheese called for in recipe. Add total amount if you like it more cheesy.
1/3 cup milk
1. Place meat and vegetables in a 9 inch round or 8x8 square pan
2. Make the sauce: Melt butter over medium heat, add flour and cook 1 minute. Slowly add chicken broth, whisking constantly to avoid lumps. Bring to a simmer, whisking occasionally. Remove from heat, add salt and pepper to tast and stir in cheese until melted. Pour over meat and vegetables. Mix well.
3. Biscuit topping: Stir together all ingredients with a fork until evenly moistened. Spread thinly over mixture in casserole dish. (Don't worry if there are gaps, it does not need to be perfectly covered and it will fill out more as it bakes.)
4. Bake at 400 degrees for 25 minutes or until topping is golden and filling is bubbly.
Makes: 4 servings Very Good!
Monday, April 2, 2012
Waffle Corn Bread from Texas Cowboy Cooking Cookbook
2 1/2 cups buttermilk
2 eggs
1 tsp. baking soda
2 cups yellow cornmeal
2 Tbls. sugar
1 tsp. salt
2-4 Tbls. melted butter
Drop of vanilla
Combine the buttermilk, eggs and baking soda and beat well. In a separate bowl, sift together the
cornmeal, sugar, and salt. Add the buttermilk mixture, butter and vanilla and mix well. Pour into well-greased waffle iron.
2 eggs
1 tsp. baking soda
2 cups yellow cornmeal
2 Tbls. sugar
1 tsp. salt
2-4 Tbls. melted butter
Drop of vanilla
Combine the buttermilk, eggs and baking soda and beat well. In a separate bowl, sift together the
cornmeal, sugar, and salt. Add the buttermilk mixture, butter and vanilla and mix well. Pour into well-greased waffle iron.
Verde Chicken Mexican Lasagna from LDS Living Magazine
1 pound chicken, cooked and shredded
1 16 oz. container sour cream ( I used non-fat Greek yogurt)
1 15 oz. can black beans, drained and rinsed
1 1/2 cups green salsa
1 1/2 cups frozen corn, thawed and drained
1 tsp. garlic powder
1/2 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco-size flour tortillas
1 8-ounce package shredded Mexican blend cheese
Preheat oven to 350 degrees
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Cut tortillas in half with kitchen shears.
In a 9x13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. repeat with chicken mixture, tortillas, and shredded cheese two more times. There should be three layers total.
Bake in oven for 20-25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.
1 16 oz. container sour cream ( I used non-fat Greek yogurt)
1 15 oz. can black beans, drained and rinsed
1 1/2 cups green salsa
1 1/2 cups frozen corn, thawed and drained
1 tsp. garlic powder
1/2 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco-size flour tortillas
1 8-ounce package shredded Mexican blend cheese
Preheat oven to 350 degrees
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Cut tortillas in half with kitchen shears.
In a 9x13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. repeat with chicken mixture, tortillas, and shredded cheese two more times. There should be three layers total.
Bake in oven for 20-25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.
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