Baked Ziti

This recipe was soooo yummy. It's a must try. I found this on another person's blog and thought I would give it a try. I would do a few things differently so I'll post her recipe and then a few of my own added suggestions.


1lb ground beef
1 cup onion (chopped)
2 garlic cloves (minced)
1 (32 ounce) jar meatless spaghetti sauce
1 cup chicken broth
1 teaspoon oregano
1 (16 oz) package ziti pasta (cooked and drained)
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

1. Preheat the oven to 350 degrees. In a large skillet add ground beef, onions and garlic. Cook over medium high heat stirring frequently until the beef is browned. Stir in spaghetti sauce, chicken broth and oregano. Reduce heat and simmer for 10 minutes.

2. Stir in 1 cup of sauce into the cooked ziti noodles. Spoon ½ of the ziti mixture into a 13×9” baking dish. Sprinkle 1 ½ cups mozzarella cheese and ½ cup parmesan cheese over the top of the ziti mixture. Top with 2 cups of the sauce, then add remaining ziti mixture and top that with the remaining sauce.

3. Cover with aluminum foil and bake at 350 degrees for 20 minutes. After 20 minutes remove from oven, uncover and sprinkle the top with the remaining mozzarella and parmesan cheese. Return to over and bake for 10 minutes or until the cheese has melted.

*I would definitely add more garlic to this recipe and SALT and PEPPER. It needs an added kick. You could even do the minced garlic like it calls for and then add 1-2 tsp. garlic salt and 1-2 tsp. pepper. Also, an Italian Cheese blend would go perfectly with this dish.

Newlywed Chicken Casserole

For some they may refer to this dish as Poppy Seed Chicken. Well, not me. I like to call it Newlywed Chicken Casserole. Why, you might ask?
Well, when I was first married I didn't know how to cook a single thing. Okay, with the exception of scrambled eggs. That's it. So, I agonized at the thought of "fulfilling my newlywed roles" by having to cook anything. That's when I stumbled onto this recipe and it has become a family favorite that is a MUST have in everyone's recipe box. Still to this day, every time I make it, it reminds me of the newlywed times and how much we grew to love this dish. ENJOY!!

4-6 boneless, skinless chicken breasts boiled and cubed
1 (16 oz.) container sour cream
1 can cream of chicken soup
2 sleeves from a 16 oz. box of Ritz crackers crumbled (approx. 2 cups)
1/2 stick of butter, melted
1-2 tbsp. poppyseeds


In a medium bowl, combine cooked chicken, sour cream, and soup. Place in a casserole dish. In a small bowl combine crackers, poppyseeds, and butter. Sprinkle over top of chicken mixture.
Cook in a 350* preheated oven for approximately 30 minutes.

Pumpkin Cheesecake Muffins

ANOTHER yummy pumpkin treat!
You will need for filling:

• 1 (8 oz.) pkg. cream cheese, soften
• 1 egg
• 2 Tbsp. sugar
• 1 Tbsp. grated lemon peel

For the muffins:

• 1 (14 oz.) pkg. Pillsbury Pumpkin Quick Bread
• 3/4 Cup milk
• 2 Tbsp. Vegetable oil
• 1 egg
• 3 Tbsp. butter melted
• 1/4 Cup chopped nuts

Directions:

• Heat oven to 350 and spray muffin tin
• Beat cream cheese in med. mixing bowl until soft. Add egg, sugar, and lemon peel. Beat until smooth
• Empty bread mix into another bowl. Remove 3/4 cup mix, set aside. Then add milk, oil, and egg, stir until blended.
• Fill each muffin tin with about 1/4 cup of the batter. Make indentation with small measuring spoon sprayed with non-stick. But a heaping Tbsp. of the cream cheese mix in center of each muffin.
• Add melted butter to remaining bread mix. Stir till crumbly. Add pecans. Crumble about a Tbsp. over muffins.
• Bake 20 min. Cool 10 min. in pan and then the rest on a cooling rack.

ENJOY!

Layer Pumpkin Spiced Cheesecake

This is SO easy and SO tasty that it is a MUST HAVE for Thanksgiving!

You will need:

• No bake cheesecake mix
• Can (16 oz.) of pumpkin
• box of pumpkin spiced Jell-o
• Cool Whip for topping

Make your No Bake Cheesecake according to boxes directions. Then in med. bowl mix cup of milk, pumpkin, and Jell-o. Pour over cheesecake mix and refrigerate for four hours.

Put cool whip for topping and die happy it's so good and easy!

Crepes

These are Brandon's favorite breakfast meal! But recipes for this can be tricky, you can get some with little flavor or ones that tear every time your try to flip them. Well Brandon had crepes 90% of his mission so he is basically a master. So according to Brandon's Master Crepe Tasting Skills he says this is "The best crepes he has ever had!" So try for yourself and find out!?

What you will need:

• 2 eggs
• 3/4 cups milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter

If you like them sweeter: (which we do!)

• 2 1/2 Tbsp. sugar
• 1 tsp. vanilla

Mix all ingredients in a blender on pulse for 10 seconds. Put batter in refrigerator for at least 1 hour, it can last up to 48 hours. This will allow the bubbles to subside and your crepes wont tear easily.

Heat non-stick pan, pour a small amount into the pan and swirl to spread the batter evenly. The thinner the better. Cook 30 sec. on one side, flip, then 10 sec on the other side.

This will make 17-20 crepes. If you have leftovers, let crepes completely cool then freeze them!!! SO yummy reheated.

Aunt Kay's Amazing Rolls!

This is my Aunt's recipe! They are super easy and I think personally they are the best rolls ever! But that might just be because she is my aunt!
You will need (I am halving the recipe so if you are making them for Thanksgiving, then double it):

• 2 cups warm water (the temperature is important for the yeast to work right so room temp is always best)
• 1 1/2 Tbsp. yeast (the red star brand is her favorite)
• 1/2 tsp. sugar

Mix these ingredients together in a large bowl and wait a few minuets until bubbling then add:

• 1 egg
• 1/2 cup sugar
• 1/2 Tbsp salt
• 1/2 stick of butter (soften)
• 5-6 cups flour (add more as needed)

Knead until all is blended. Bowl should scrape clean, if not it needs more flour. Let rise in bowl for 1 1/2 hours.

Put some flour on the counter and smash dough till even. Cut into circles (I just used a cup) and fold in half on a cookie sheet (use non-stick spray). Let rise for another 1 1/2 hours.

bake at 400 for 10 min.

You can also use this dough for:

• Bread sticks
• pizza dough
• bread

Or a mountain of rolls! ;)

Creamy BBQ Chicken Pizza

I am normally not a BBQ pizza fan because I feel like the sauce overwhelms the rest of the pizza. But this BBQ sauce is really creamy and a perfect compliment to the chicken and cheese!
For the dough refer to Aunt Kay's Amazing Rolls recipe OR use a store bough dough works great too!
For sauce you will need:

• 1 Tbsp. butter
• 1 Tbsp. flour
• 1/2 cup milk or whipped cream
• 1 tsp. garlic salt
• 2 Tbsp. Parmesan cheese
• 1-2 cups honey BBQ sauce

In a med sauce pan melt your butter then add flour until you have a paste. Add milk and stir with a whisk until paste is dissolved and milk is bubbling. Add salt, Parmesan cheese, and BBQ sauce stir until bubbling. Let bubble for 2-3 min. then place on the pizza. This enough for 12 in pizza. Add more or less BBQ sauce depending on the size of pizza dough.

For the chicken I will use the costco canned chicken and shred it over the pizza and top with pizza seasoning. You can boil chicken and then shred it, I just do it my way because it's easier and taste just as good!

For topping go to town with your family favorites. Brandon loves mushrooms so sometimes I will saute those and then add some olives and tomatoes. Whatever sounds good to you, that's why I LOVE pizza!

Bake at 425 until crust is golden and cheese in bubbling. If you don't have a pizza stone I would suggest investing in one! It's the only way to cook a even crust!

Apple-Cider Doughnuts

Pair this up with some Hot Chocolate and call it a day! Seasonal and delicious!
You obviously wont be making these every day but it would be something fun to do with the kids or as a special holiday treat!
What you need:

• 1 cup applesauce
• 1 cup apple cider
• 3 1/2 cups flour
• 4 tsp. baking powder
• 1/4 tsp. baking soda
• 3 1/2 tsp. cinnamon
• 1 tsp. salt
• 1/2 tsp. nutmeg
• 1 2/3 cups sugar
• 3 Tbsp. shortening
• 1 large egg + egg yoke
• 1/4 cup buttermilk
• 1tsp. vanilla
• 1/4 cup powdered sugar
• vegetable oil for frying

Making the dough:

1. Whisk flour, baking powder and soda, 1 1/2 tsp. cinnamon, salt, and nutmeg in a medium bowl.

2. In a large bowl beat 2/3 cup sugar and shortening, mix until sandy. Then beat in egg + yoke, and gradually mix in applesauce. Beat in 1/2 the flour mix, then add buttermilk and vanilla, and then finish beating in the rest of the flour mix. Dough should be sticky, don't overmix.

3. Scrape the dough on to some floured wax paper and pat into a 7x11 inch rectangle, about a 1 1/2 thick. Cover with plastic wrap and refrigerate for at least 2 hours (you can even let it set up over night).

Making the Glaze:

4. Simmer the apple cider in a small pot over med-high heat until reduced to 1/4 cup. Whisk powdered sugar in until dissolved. Set aside. Mix remaining cup of sugar and 2 tsp. of cinnamon in a shallow bowl; set aside.

5. Heat about 1-2 inches of veggie oil in large pot over med. heat. Line a cooling rack or cooking sheet with paper towels. Cut chilled dough into 12 rounds, I used a cup for this and then a small measuring spoon for the donut holes. Put 2-3 doughnuts at a time in the oil. fry 1-2 min on each side. Transfer to paper towels to cool.

6. Dip one side of each doughnut into the cider mix and then into the cinnamon-sugar. Serve and ENJOY!

***I had a hard time with the frying part of this because I didn't at first use enough flour to manipulate the sticky dough. Also make sure your doughnuts are no bigger then a 1 1/2 in thick. These didn't look as pretty as I was hoping for but I had all of Brandon's family over and some friends later on that day and EVERYONE gobbled them up! They said they were so good... So it made it well worth the WORK!

Margarita Chicken

So full of flavor I just love it!
You will need:

• 4 chicken breast (I cut mine in half)
• 1 can (10 ounces) frozen margarita mix, thawed
• 1/2 cup fresh cilantro leaves, chopped
• 2 tablespoons chicken seasoning
• Lemon juice

In a small bowl, combine the ingredients. Place the chicken and marinade in large resealable plastic bag. Squeeze out the air and seal. Let marinate in the refrigerator for 1 to 2 hours. The longer I marinate the more flavor I feel like it gets.

Remove the chicken from the refrigerator and let sit at room temperature for 30 minutes.

Place chicken on hot oiled grill and cook 5 to 6 minutes per side, or until done.

OR
Preheat oven to 350. Roast chicken breasts for 35 to 40 minutes.

Yummy White Chicken Chili

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (One can was plenty of spiciness for our family)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 5 servings.

*recipe can be found on this website.

Chicken Poppy Seed Salad

Spinach leaves

Romaine leaves

Grilled chicken, sliced (grill with lots of lemon pepper seasoning) [I just used the frozen pre-grilled bag of chicken strips, warmed them in the microwave and added seasoning. Worked great!]

Red onion, sliced thinly

Crispy bacon, crumbled

Shredded mozzarella cheese

Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)

Dressing:
1 1/3 cup sugar

2 tsp salt

2 tsp dry mustard

2/3 cup red wine vinegar

3 Tb Maui or Vidalia onion, chopped (I just used the remainder of my red onion)

2 cups canola oil

3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

This makes alot of dressing, so I halved mine and it made it the perfect amount.


*This recipe was found here.

Chili Rubbed BBQ Pork

Another FAST, EASY, and really YUMMY meal that the whole family will LOVE!

(Pork is topped with Warm Mango Salsa)

What you will need:

• 4 loin chops
• Garlic salt (if not a salty lover, try garlic powder)
• Black pepper
• 2 Tbsp. chili seasonings
• 1/2 Cup BBQ sauce

Pre-heat broiler (I was intimidated by this but it worked out so well that I am a new fan of broiling food!!!)

Place pork on foil-lined baking sheet (I matted mine so they were a even 1 1/2 inches) and season with garlic salt and pepper. Rub with chili seasoning. Broil 4 min. per side (This was right on for me but keep a close eye because ovens can vary). Brush with BBQ sauce and broil 1 min. Turn, brush again, broil another min.

*** While on my diet I couldn't have BBQ sauce so I topped my pork with the Mango Salsa. It was so good I was savoring every bite. This is something I will make for my WHOLE family. It's full of flavor and broiling it makes the meat cook quick but it's so tender. The flavor is melt in your mouth awesome.

(You can also serve the salsa as a side... it's a nice compliment to the flavor of the pork)

Semi-Homemade Warm Mango Salsa

Fast! Easy! And OH, so good!

It's sweet with a kick. Heavenly good... and healthy-ish!
What you need:

• 1 Can drained, sliced mango (I used fresh mangos)
• 1 Can tomatoes with green chilies
• 1 lime cut in 1/2
• S&P
• 2 tbs. fresh cilantro

Combine mangos and tomatoes in a pan over heat. Bring to a boil then add lime juice, S&P, and cilantro to taste. Break up mangos with a spoon so they are consistent in size with tomatoes. Heat over med. heat for 5 more min. Stir occasionally.

I used this with my pork chop recipe and it was so good or even just a yummy treat with some chips!

Dinner Market

Some of you may have tried this, or another form of it. (Dream Dinners, My Girlfriends Kitchen, etc.) Well a friend introduced me to this wonderful place in Sandy called Dinner Market. They are similar to other places that you can assemble meals and freeze them to use later. Except at Dinner Market, they assemble them for you and you pick them up or they DELIVER them to you. Which is what I do. The dinners are pretty tasty and reasonably priced. I bought about 12 meals (the more you buy, the cheaper it is) about 4 or 5 months ago and am now down to about 2. I just use them when I don't feel like cooking and they are a life saver!! My family likes them too. You can check out their website here. Their menu changes every month.

EASY Pumpkin Chocolate Chip Cookies

If you want a fast and quick recipe this one is great. It's a great one to do with kids too!

1 box Spice cake mix
1 (15 oz.) Libby's canned pumpkin
1 (12 oz.) pkg. chocolate chips

Mix cake mix and pumpkin together until well blended. Stir in chocolate chips. Spoon onto an ungreased cookie sheet and bake at 350* for approx. 12-14 minutes.

Pumpkin Spiced Pancakes

I found this on The Food Network, Sandra Lee's recipe. I read the comments and found that it worked for some and not for others, people listed some idea to fix it. So, like most recipes I use, I had a lot of fun experimenting and I think the end result was AWESOME! I thought it was very festive.

You will need:

• 1 Cup Bisquick
• 1 Cup milk
• 1 egg (beaten)
• 1/3 Cup canned pumpkin
• 1 Tbsp. sugar (I put this in to make them sweeter but they would work great with out too)
• 1/2 tsp. cinnamon
• 1/4 tsp. ground ginger (I used nutmeg because I like the combination more)
• * Chocolate Chips- optional

In a medium bowl whisk together all ingredients until BLENDED. Don't over mix the batter should be lumpy. Heat your griddle on 350 or med-high heat. Pour 2 Tbsp. of batter onto griddle and cook about to min. on each side or until the edges are bubbling. Serve and enjoy!

Jamie had the smart idea to freeze her pancakes. I put wax paper in between each one. Cant wait to see if they are just as good later!?

Buttermilk Syrup

I tasted it once and I was hooked! So I had to post it for Cory because it is just too good for people to not know about it! So Cory I hope you don't mind! (I stored it in a old syrup bottle FYI)

This was so easy I just couldn't believe homemade goodness takes like 3 min. to make! After I made one batch I changed a few things for fun to see what works and it turned out really yummy!
You will need:

• 1 cube of butter
• 1 Cup of sugar (I used a generous amount because I like it sweet)
• 1 tsp. Karo syrup (I was also generous with this to make it thicker)
• 1 tsp. vanilla
• 1/2 Cup buttermilk (if this is not something you keep handy just do 1 tbsp. vinegar to every 1/4 Cup of milk)
• 1/2 tsp. baking soda

Combine all ingredients BUT the baking soda. Bring to a boil. Remove from heat and add baking soda. Enjoy.

Yea, it's that simple! I also added some maple syrup just because I like maple. That made it even more glorious for me!

Easy Oatmeal-Caramel Bars

I made these tonight and took them over to Luke and Jamie's and Luke LOVED them. I even did it wrong so I am sure they are even better done right ;)


What you need:

• I pouch Betty Crocker oatmeal chocolate chip cookie mix
• 1 cube of butter (soften)
• 1 egg
• 35 caramels unwrapped (you can use the candy but I used this caramel bits that are made for easy melting)
• 1/4 Cup milk

In a medium bowl stir in cookie mix, butter, and egg. The dough will be very thick. Grease a 9x9 (or 8x8) pan. Split the dough in half and press the first half into the bottom of the pan making a even layer. Bake @ 375 for 15-20 min. or until dough is a golden color on top.

While baking first batch of dough, put caramels in a bowl (if you use the same stuff I did, I used a little more then half the bag) and add milk. Cook in the microwave for 2-3 min. or until the caramel is melted. Stir every min. while cooking.

When first batch of dough is done baking pour melted caramel on top. Take the remaining dough and drop on top of the caramel teaspoons at a time. Bake for another 15-20 min.

Let completely cool until cutting into.

Aunt Karin's Caramel Popcorn

I love caramel corn this time of year! It's one of my favorite treats (that I sadly, can't eat) and it's really easy to make.

You will need:

• 1 cube of butter
• 2 Cups of brown sugar
• 1 Cup of Karo syrup
• 1 Can of sweet&condensed milk
• 3 bags of popcorn

Pop the three bags of popcorn and remove ALL kernels.

In a sauce pan melt butter. Then add sugar and syrup and bring to a boil, make sure sugar is completely dissolved then add can of S&C milk and boil for 4 minuets. Stir occasionally.

Add to your popcorn and ENJOY!

Chocolate zucchini cupcakes

I found this recipe (and many others) on a fellow bloggers website. She has some yummy stuff. Click here to check it out! I'm sure many of you are sick of seeing recipes on zucchini, but this one was pretty tasty!
2 (1 ounce) squares unsweetened chocolate, melted
3 eggs
1 3/4 cups packed brown sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups grated zucchini
1/2 cup mini chocolate chips
3/4 cup chopped walnuts

Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.
In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and mini chocolate chips. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full (I think mine were fuller than 2/3).
Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate cream cheese frosting below frosting and garnish with walnuts.

Semi-homemade Carrot Cake

Okay, so this is easy and delicious and it tastes like you made it from scratch. (Except I only half made it from scratch!- Which makes this baby SEMI-homemade!)
1 box carrot cake mix + ingredients that it calls for
1 cup shredded coconut

Cream cheese frosting:
8 oz. package cream cheese, softened
1/4 cup margarine
2 1/2 cups powdered sugar
hot water, as needed

Walnuts, crushed

Mix cake mix according to package directions. Stir in coconut. Bake as directed on box.
Allow cake to cool.
Cream together cream cheese, margarine, and sugar in a mixing bowl. Add a little hot water, one teaspoon at a time, until you've reached desired spreading consistency. Spread over cake.
Sprinkle walnuts over top, if desired.

Cool Ranch Salad

This is one of those recipes that comes from a friend of a friend. My good friend, Corey brought this to a shower and everyone inhaled it. It was sooo yummy. I made it the following Sunday to go with my Mexican menu. I just omitted the chicken when I served it, since I already had meat as a main dish. It is good either way. This one is a MUST try!!



1 green pepper diced
1 yellow pepper diced
1 red pepper diced
diced chicken
1 Can black beans, rinsed and drained
1/2-1 red onion-diced
1 can jolly green giant white shoe peg corn
1 cucumber diced
2-3 limes
1-2 T rice vinegar
lettuce
tomatoes
1 Avocado (optional)
Cheese (Optional)
One bag cool ranch Doritos

Dressing for salad

1 pkg. dry hidden valley ranch
1 cup mayo
1 cup chopped cilantro
2 cloves garlic
3 tomatillos
1/3 cup buttermilk
1/4 t cayenne pepper

Directions:
Mix peppers, onion, cucumber, black beans, and corn. Squeeze limes over the top. Add the rice vinegar and chill. Chop up lettuce and tomatoes,and chicken and mix with the chilled mixture. Serve on the side Avocado, cheese, and Chips.

For the dressing just put all of the ingredients in a blender and blend until smooth.

Chicken Cream Cheese Soup

1 lb. chicken
1 onion, diced
1-2 tbsp. butter
2 cups baby carrots, sliced small
3-4 potatoes, diced small
1 cup milk
1/4 cup flour
8 oz. package cream cheese

Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. Shred chicken when cool.

Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 4-5 cups of broth or enough to cover vegetables. Add 1 chicken bouillon cube for every cup of broth you add. Bring to a boil and simmer until veggies are tender.

Mix flour with milk and add to soup. Add cream cheese to soup, little pieces at a time and stir until melted. Season with salt and pepper.

*Slow cooker method: Add all ingredients raw into crock pot, except use 3-4 cans chicken broth or until all ingredients are covered. Cook on low 8-10 hours.

Cafe Rio Pork Burritos

The picture here really doesn't do these babies justice. These burritos are the best thing you can imagine. Try them for your next Fiesta or just if you're hankerin' for some good Mexican!

(These were reheated the next day when the picture was taken. These taste- and look- better when they are fresh out of oven!!)

1 Can or small bottle of Coke (not diet)
3 pound pork
1/2-1 cup brown sugar
1 (15 oz.) can black beans, drained and rinsed
2 (15 oz.) cans mild green chile sauce, divided
2 cups Mexican cheese or Monterey Jack Cheese, grated
1 bunch of cilantro, chopped
Salt and Pepper to taste
Garlic to taste
1 (10 count) pkg. flour tortillas

Garnishes:
chopped tomatoes sour cream
salsa guacamole
lettuce

Marinate the pork overnight in coke in a ziploc bag. In the morning, place pork in slow cooker with the coke marinade. Cook on low approx. 7 hours. Remove pork from slow cooker and drain out liquid. Shred pork in a bowl. Stir in 1 can (or 1 cup) of chile sauce and brown sugar. Place back in slow cooker and let cook for 30 min- 1 hour.

Preheat oven to 350*. Spray 9x13 inch pan with cooking spray. Warm tortillas in microwave so that they are easy to roll.

Pour 1/2 cup chile sauce into prepared pan. Place 1/3 cup of meat mixture down the middle of each tortilla. Sprinkle 1-2 tsp. black beans and 1-2 tsp. cilantro on top of meat. Roll burrito and place seam side down in baking dish. Continue until you've used all tortillas/meat. Pour remaining chile sauce over burritos and sprinkle with cheese. Cover with foil and bake 25-30 minutes or until cheese is melted. Serve with desired garnishes.

Zucchini Brownies

Don't let the name fool you! These are the best dang brownies EVER! I should have posted this while everyone had there gardens pumping our more zucchini then they could handle but better late then never!
*P.S.* If you shred your zucchini then freeze it, it will last long into the winter season for you!
BROWNIES:

• 1 1/2 Cup sugar
• 1/2 Cup canola oil
• 2 eggs
• 2 tsp. Vanilla
• 1/4 Cup cocoa powder
• 1/2 tsp. salt
• 2 Cups flour
• 2 Cups finely grated zucchini

FROSTING:

• 1 cube of butter
• 2 tsp. cocoa powder
• 3 cups powder sugar
• 2 tsp. vanilla
• 1-2 tsp. milk

Brownies: In a large bowl cream together the sugar, oil, eggs, and vanilla until smooth. Combine remaining dry ingredients in other bowl and slowly add to cream mix. Mix until combined, don't over mix. Lastly, stir in zucchini.

Bake in 9x13 pan at 350 for 25-28 min

Frosting: Cream everything together until smooth. Add additional milk 1 tsp. at a time if frosting appears to thick. DON'T spread until brownies are completely cooled.

Yield: 12-15

ENJOY!

Coconut Crusted Salmon

4 salmon fillets
1/2 cup buttermilk
1/2 cup panko or dried breadcrumbs
1/4 cup sweetened flaky coconut
salt and pepper
Lemon Pepper seasoning (opt.)
cooking spray

Preheat oven to 350* F
Coat 9x13 in. baking dish with non-stick cooking spray
Put buttermilk in a shallow bowl and dredge salmon in it, covering completely.
In another shallow bowl combine, breadcrumbs, coconut, and seasonings. Place salmon, one at a time in breadcrumb mixture; coat completely.
Place salmon in baking dish and cover salmon with any remaining crumb mixture. Spray salmon with cooking spray so salmon will be crispy.
Cover with foil and bake for 30 minutes or until salmon is flaky. Last 5 minutes remove foil.

Garden Fresh Salsa

Mmmm! Nothing like fresh, straight from your very own garden, salsa! (Okay, so I DID have to buy 2 limes and some cilantro, but other than that, it's my very own home-grown goodness!)

The great thing about doing your own salsa is, there is no wrong way to do it. It's pretty much just adding a little of this, a little of that. So, if you don't like the measurements provided, do it your own way. It's your salsa after all. We loved it this way. Not too spicy, but enough of a kick which is perfect for me. Hope you enjoy!!


(15) medium tomatoes
(2) jalapeno peppers, seeds removed
juice from 2 limes
(1) yellow pepper (or green)
(1) green chili
(2) sweet onions (white)
2-3 Tbsp. Cilantro
2 tsp. minced garlic
Salt and Pepper, to taste (We had to add LOTS of salt. Start with approx. 1 tbsp and go from there)



After you're done with all your choppin', throw it all in a big bowl and give it a taste test.
Again, this is all approximate. So do it your own way and you can't go wrong. My husband likes his salsa chunky, so we just chopped his batch. I like mine more pureed, so after we were done choppin' we throw it into a blender. Both ways work great!

This amount of salsa will give you approximately 5 medium sized Kerr jars full. (refer to picture above)

What to do with acorn squash!!!

Cut squash in half

scoop seeds out

In the hollow add:

1 tbsp. butter

1 tsp. honey

1 tbsp. brown sugar

salt and pepper

cook at 375 for one hour on a cookie sheet

SUPER yummy! I even ate it and liked it!!

Posted by: MEG

Chocolate Zucchini Cake

Anyone sick of zucchini yet? Well you won't be with this delicious treat. This recipe is from the "Pioneer Woman Cooks" blog. Great stuff.
The zucchini in this cake makes it very moist and with the chocolate is a perfect mix. You'll be wanting seconds with this recipe.



2 cups sugar
1 cup vegetable oil
3 eggs
1-1/2 cup flour
1/4 cup cocoa
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 cup zucchini shredded (do not peel)

Grease 9x13 cake pan and preheat oven to 375*.
Combine together flour, cocoa, baking soda, baking powder, and salt.
In a small bowl mix together vanilla and milk.
In a large bowl, cream with a mixer, sugar, oil and eggs until smooth.
Slowly mix in the dry ingredients a little at a time, alternating with milk and vanilla.
Mix all this until smooth.
Then HAND STIR in the zucchini.
Pour into the baking pan and bake for 25 minutes (or until toothpick inserted comes out clean)
Ice the cake while it is warm. (Not hot)

Frosting:
1/2 cup butter
1/4 cup cocoa
6 tbsp. milk
1 tbsp. vanilla
2 cups powdered sugar

In the microwave, melt butter in a large microwave safe bowl. Add in milk, cocoa and vanilla; stir. Gradually add in the powdered sugar and beat until smooth.

Cheesy Zucchini

2 large zucchini, sliced
2 cloves garlic, minced
1 tbsp. olive oil
1/2 cup Mozzarella Cheese
2 tbsp. chopped fresh basil
2 tbsp. grated Parmesan Cheese

Cook zucchini in hot oil in large skillet on medium heat 3 min., stirring occasionally. Add garlic; cook an additional 3 minutes or until veggies are crisp-tender.

Remove from heat; stir in mozzarella cheese and basil.

Sprinkle with Parmesan Cheese

Easy Chicken Marinade

1 bottle Italian Dressing
1 packet "Crockery Gourmet" seasoning mix for chicken
6 chicken breasts

Place chicken in Ziploc bag. Mix dressing and seasoning in bowl with a wire whisk. Pour over chicken. Close bag and massage bag to cover the dressing over the chicken. Refrigerate for 1-2 hours and then grill. Very tender, juicy and flavorful!

Lion House Zucchini Bread

Anyone like me, have excess zucchini from their garden that they don't know what to do with? Simple solution... make zucchini bread! It's yummy, nutritious, and easy!!






3 cups flour
1 tsp. soda
1/2 tsp. baking powder
2 tsp. cinnamon
3 eggs
1 cup oil
2 cups sugar
1 TBSP. vanilla
2 cups zucchini, grated (1 1/2 med. zucchini)
1/2 cup walnuts, chopped (optional)
1/2 cup chocolate chips (optional)

Preheat oven to 325*. Grease well 1 large bread pan, or 2 small bread pans. Set aside. In a medium bowl mix together flour, soda, baking powder, and cinnamon. Set aside.
In a separate, larger bowl beat eggs until light and foamy. Add oil, sugar, vanilla, and zucchini; mix well. Add the flour mixture and mix just until moist. DO NOT over mix. Fold in nuts.
(I did nuts in one pan and chocolate chips in another)
Pour into greased pan(s). Pans should be about 2/3 full. Bake for 45-50 minutes for large pan and 30-35 minutes for small pan or until toothpick inserted comes out clean. Don't over bake.

Tuna Noodles

Does this website still work? Seems like years since anyone's posted anything. Well, don't worry kids. We're back in business. (For all 4 of you that even look at this blog!)

Now about this dish.....
Sounds weird... looks weird.... tastes delectably delicious. Not a tuna fan? Don't worry. You will LOVE it in this recipe. The best part about it? Takes like minutes to make it. It's one of those "don't feel like cookin" kind of dishes.




1 box Macaroni N' Cheese, cooked to package directions
1 can cream of mushroom soup
1 can tuna fish

Mix the above 3 items together and..... Voila! That's it. Piece of cake. Mmm.... cake. That might have to be my next post!

Chocolate-covered Strawberries

strawberries

1 cup chocolate chips (for approximately 12 strawberries)

1-2 tbsp. butter

white chocolate or 2 squares of Candiquick (pictured above)

Wash strawberries and pat dry with paper towel. Line a cookie sheet with wax paper. Melt chocolate chips and butter in microwave-safe bowl until melted. Stir well. Dip strawberries until only a little bit of red is showing. Place on cookie sheet and put in refrigerator for about an hour until slightly hardened. Melt white chocolate and put in a Ziploc bag. Snip off a corner of baggie and drizzle over strawberries. Keep refrigerated until ready to serve. Enjoy!

Chicken Cordon Bleu

4 chicken breasts
(8) 1/4 inch slices swiss cheese
(8) 1/4 inch slices cream cheese (4 oz.)
8 slices ham
2 eggs, well beaten
1 1/2 cups Italian style bread crumbs

Take your chicken a half them lengthwise, so it will give you 8 total. (Almost like your butterflying them, except cut all the way through)
Pound them until they are flattened, with a meat mallet or a rolling pin.
On one of the chicken place the cream cheese, ham and then the swiss cheese; then roll up and stick toothpick through the center to hold in place.
Dip in the eggs until well coated, then roll in breadcrumbs until completely covered.
Bake in a greased 9x13 in pan at 400* for 45 minutes.
Enjoy!!