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.
Monday, January 16, 2012
Chocolate Marshmallow Cookies
Chocolate Marshmallow Cookies
1 cup butter
2 cup sugar
4 eggs
2 tsp vanilla
4 cup flour
1 tsp salt
1 tsp soda
2/3 cup cocoa
Cream butter and sugar. Add eggs and vanilla and beat again. Add the dry ingredients and beat until well mixed. Bake at 350 for 5 minutes. Pull out of oven and put 3-4 mini marshmallows on each cookie. Bake for 2-3 more minutes. When cooled, frost with chocolate frosting.
Frosting
3 cups powdered sugar
1/3 cup butter, softened
2 tsp vanilla
1/3 cup cocoa
3 to 4 Tbsp milk
These are so Good! I haven't tried it, but I also think they would be good with just a little mint flavoring in the chocolate frosting.
Thursday, October 27, 2011
Pumpkin Stew
This stew is really yummy, especially on a crisp, fall day.
2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
2 cups beef broth
2 pounds small new potatoes
4 carrots, sliced, or 1/2 pound baby carrots
1 large green bell pepper, chopped
2 cloves garlic, minced
1 bay leaf
1 onion, choppped
2 teaspoons salt
1/4 teaspoon graound black pepper
1 teaspoon Lawry's seasoning salt (optional)
1 can (14.5 ounce) diced Italian-seasoned tomatoes, chopped
2 cups cooked or canned pumpkin
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook evenly until brown. Transfer meat to a 2-quart or larger slow cooker. Mix in remaining ingredients and simmer on high for 3-4 hours or low for 6-8 hours. Serve with salad, cheese and crackers, cornbread, or tortillas. Serves 8.
2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
2 cups beef broth
2 pounds small new potatoes
4 carrots, sliced, or 1/2 pound baby carrots
1 large green bell pepper, chopped
2 cloves garlic, minced
1 bay leaf
1 onion, choppped
2 teaspoons salt
1/4 teaspoon graound black pepper
1 teaspoon Lawry's seasoning salt (optional)
1 can (14.5 ounce) diced Italian-seasoned tomatoes, chopped
2 cups cooked or canned pumpkin
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook evenly until brown. Transfer meat to a 2-quart or larger slow cooker. Mix in remaining ingredients and simmer on high for 3-4 hours or low for 6-8 hours. Serve with salad, cheese and crackers, cornbread, or tortillas. Serves 8.
Pumpkin Pie Milkshake
1/3 cup canned pumpkin puree
1/4-1/2 cup milk
1/4 tsp. vanilla
1/2 tsp. cinnamon
1/16 tsp. ground cloves
1/16 tsp. nutmeg
2 tablespoons brown sugar
2 cups vanilla ice cream
1-2 graham crackers (Add more crackers as you drink the shake)
Put everything but the graham crackers into the blender. Start with 1/4 cup milk and slowly add more if needed to make the blender process it all. Sprinkle cruched graham crackers on top before serving.
1/4-1/2 cup milk
1/4 tsp. vanilla
1/2 tsp. cinnamon
1/16 tsp. ground cloves
1/16 tsp. nutmeg
2 tablespoons brown sugar
2 cups vanilla ice cream
1-2 graham crackers (Add more crackers as you drink the shake)
Put everything but the graham crackers into the blender. Start with 1/4 cup milk and slowly add more if needed to make the blender process it all. Sprinkle cruched graham crackers on top before serving.
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