Okay, tis the season for baking!! Today's weather made me want to cook, and that is exactly what I did all day long. I have been trying to make zucchini bread since, probably August. I never know which recipe to use, so I tried a new one. It turned out pretty good. The only thing I would have changed is to cut back on the flour just a tich. I thought it was just a little dry.
3 Eggs
1 C oil
1 3/4 C white sugar
2 C shredded zucchini
2 tsp vanilla
3 C all purpose flour (this is the correct amount, I wouldn't cut it back anymore than 1/4 c)
2 tsp cinnamon
1/8 tsp nutmeg
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 C chocolate chips
Preheat oven to 350 degrees. Grease and flour 2- 8x4 or 4- mini loaf pans. Mix eggs, add oil and sugar, then zucchini and vanilla. Mix in the rest of the ingredients. Bake 60 minutes for the large loaf pans and about 40 minutes for the mini loaf pans or until toothpick comes out clean.
Maple Cinnamon Cream Cheese Frosting
1/2 C butter, softened
1 8oz package cream cheese, softened
4 C powdered sugar
1 tsp vanilla
1/2 - 1 tsp maple flavoring (depending on preferance)
1/2 tsp cinnamon
Mix all together and top zucchini bread once cooled.
Monday, October 4, 2010
Peach Cobbler
Mom made this a couple of Sunday's ago and I thought it was really good. It was different than our usual cobbler but I liked it even better. Mom said the only thing she would have done different was put in more peaches and added a little cinnamon. I thought I would share it because I doubt if mom will get around to posting it.
Peach Cobbler
serves 4-6
6 peaches, peeled and sliced
4 Tbsp superfine sugar
1/2 tbsp lemon juice
1 1/2 tsp. cornstarch
1/2 tsp almond or vanilla extract
vanilla or butter pecan ice cream to serve
Cobbler topping
1 1/4 cups all purpose flour
1/2 cup superfine sugar
1 1/2 tsp baking powder
1/2 tsp salt
6 Tbsp butter, diced
1 egg
5-6 tbsp milk
Preheat oven to 425. Put the peaches into an ovenproof dish that is also suitable for serving. Add the sugar, lemon juice, cornstarch, .and almond extract and toss together. Bake the peaches in the oven for 20 minutes.
Meanwhile, to make the cobbler topping, sift the flour, all but 2 tablespoons of the sugar, the baking powder, and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Combine the egg and 5 tablespoons of the milk in a pitcher and mix into the dry ingredients with a fork until a soft, sticky dough forms. If the dough seems dry, stir in the extra tablespoon of milk.
Reduce the oven temperature to 400. Remove the peaches from the oven and drop spoonfuls of the topping over the surface, without smoothing. Sprinkle with the remaining sugar, return to the oven, and bake for an additional 15 minutes, or until the topping is golden brown and firm-the topping will spread as it cooks. Serve hot or at room temperature with ice cream on the side.
Peach Cobbler
serves 4-6
6 peaches, peeled and sliced
4 Tbsp superfine sugar
1/2 tbsp lemon juice
1 1/2 tsp. cornstarch
1/2 tsp almond or vanilla extract
vanilla or butter pecan ice cream to serve
Cobbler topping
1 1/4 cups all purpose flour
1/2 cup superfine sugar
1 1/2 tsp baking powder
1/2 tsp salt
6 Tbsp butter, diced
1 egg
5-6 tbsp milk
Preheat oven to 425. Put the peaches into an ovenproof dish that is also suitable for serving. Add the sugar, lemon juice, cornstarch, .and almond extract and toss together. Bake the peaches in the oven for 20 minutes.
Meanwhile, to make the cobbler topping, sift the flour, all but 2 tablespoons of the sugar, the baking powder, and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Combine the egg and 5 tablespoons of the milk in a pitcher and mix into the dry ingredients with a fork until a soft, sticky dough forms. If the dough seems dry, stir in the extra tablespoon of milk.
Reduce the oven temperature to 400. Remove the peaches from the oven and drop spoonfuls of the topping over the surface, without smoothing. Sprinkle with the remaining sugar, return to the oven, and bake for an additional 15 minutes, or until the topping is golden brown and firm-the topping will spread as it cooks. Serve hot or at room temperature with ice cream on the side.
Tuesday, August 31, 2010
EFNEP Recipes
Well it has been a while since we have posted anything on this here blog, and I blame myself. I have been meaning to add some recipes for a while. I have finally gotten around to it, and added some recipes from my work that I have tried out and liked the best. They are pretty fast and easy, I have just added things and adjusted them to make them what I wanted. So feel free to do the same and add what you would like, but I hope you like them. I have a couple more recipes to add, so they will be coming soon!
Chile Rellenos Casserole
This might sound a little interesting, but it is actually pretty good and really easy. I doubled the original recipe because I think I remember it not really filling a 9x13 pan. So I hope I am right, but if it looks like it is going to be too full, you can put some in a 8x8 pan. Sorry, it has been a while since I made this! But I think it will be fine in one 9x13. Just wanted to put in a disclaimer.
1 lb ground beef or turkey
1/2 onion chopped
1 tsp salt
1/2 pepper
3-4 (4 oz.) cans chopped green chiles
2 cups grated cheddar or mexican blend cheese
3 cups milk
6 eggs beaten
1 tsp salt
4 Tbsp flour
Cook meat and onion in skillet until meat is brown, seasoning with 1 tsp salt and 1/2 tsp pepper. Drain any fat. Lightly grease a 9x13 pan, and layer with the meat, green chiles, and cheese. In separate bowl combine milk, eggs, flour, and remaining salt. Stir until well blended, then pour over the meat mixture. Bake at 350 degrees for 50 minutes, or until casserole is set and knife inserted in the center comes out clean.
1 lb ground beef or turkey
1/2 onion chopped
1 tsp salt
1/2 pepper
3-4 (4 oz.) cans chopped green chiles
2 cups grated cheddar or mexican blend cheese
3 cups milk
6 eggs beaten
1 tsp salt
4 Tbsp flour
Cook meat and onion in skillet until meat is brown, seasoning with 1 tsp salt and 1/2 tsp pepper. Drain any fat. Lightly grease a 9x13 pan, and layer with the meat, green chiles, and cheese. In separate bowl combine milk, eggs, flour, and remaining salt. Stir until well blended, then pour over the meat mixture. Bake at 350 degrees for 50 minutes, or until casserole is set and knife inserted in the center comes out clean.
Lemon Chicken Rice
4 thawed, uncooked chicken breasts (Can dice, cut in strips, or leave whole)
1 Tbsp olive oil
1 clove of garlic minced
2 c chicken broth
1/2 c water
1 Tbsp grated lemon peel
Juice of 1 lemon
1/2 tsp pepper
1/4 tsp paprika, or 1/8 tsp paprika and 1/4 tsp of your favorite poultry seasoning (I used Emril's and it was great)
In large skillet heat olive oil, add the garlic and stir, then add the chicken. Cook until brown on both sides and mostly done in the middle. Add rice to the skillet, then pour in broth, water, lemon juice, zest, pepper, paprika, and poultry seasoning if using. Cover and simmer for about 20-25 minutes until rice is cooked, chicken is all the way done, and most liquid is absorbed.
I served this with Parmesan Roasted Broccoli, which Kim introduced me to and some cooked carrots. I sauteed my carrots in a little butter and when they were almost done I added the juice of an orange and a little salt. It was a great, and very citrusy meal!
1 Tbsp olive oil
1 clove of garlic minced
2 c chicken broth
1/2 c water
1 Tbsp grated lemon peel
Juice of 1 lemon
1/2 tsp pepper
1/4 tsp paprika, or 1/8 tsp paprika and 1/4 tsp of your favorite poultry seasoning (I used Emril's and it was great)
In large skillet heat olive oil, add the garlic and stir, then add the chicken. Cook until brown on both sides and mostly done in the middle. Add rice to the skillet, then pour in broth, water, lemon juice, zest, pepper, paprika, and poultry seasoning if using. Cover and simmer for about 20-25 minutes until rice is cooked, chicken is all the way done, and most liquid is absorbed.
I served this with Parmesan Roasted Broccoli, which Kim introduced me to and some cooked carrots. I sauteed my carrots in a little butter and when they were almost done I added the juice of an orange and a little salt. It was a great, and very citrusy meal!
Crockpot Lasagna
Meat Sauce
Alfredo Sauce
1 pkg Oven-ready/no boil lasagna noodles
1 cup lowfat cottage cheese
Shredded mozzarella cheese for topping the lasagna
Meat Sauce:
1 16 oz. can diced tomatoes
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
1 Tbsp brown sugar
1 1/2 tsp salt
1 Tbsp dried minced onion
2 tsp basil
1 tsp parsley
1/4 tsp dried oregano
1 lb lean ground turkey or beef
3 Tbsp water
Cook meat in skillet until brown, adding onion during the last minute or two. In large bowl mix other ingredients and add meat to sauce when it has browned.
White Sauce:
This is Amy's amazing alfredo recipe from a while back. I am reposting it so everyone doesn't have to go back and find it. Even though this is really easy, you can also use a jar of store-bought alfredo if you are low on time or effort.
2 c. Milk
1/3 c. cream cheese
2 Tbsp flour
1 tsp salt
1 Tbsn butter
Fresh garlic to taste
1 c. grated parmesan
Mix first four ingredients in a blender until smooth. In medium saucepan saute garlic in melted butter. Pour milk mixture into sauce pan and heat until thick and just boiling, stirring constantly
Remove from heat and immediately stir in parmesan cheese. Let the sauce cool slightly, then add cottage cheese to the sauce.
To assemble the lasagna, spread thin layer of sauce on bottom of crockpot. Cover the bottom of the crockpot with one layer of lasagna noodles, breaking up some noodles if necessary. Top noodles with 1/3 of the alfredo-cottage cheese mixture. If you want this to be more cheesy, you can add a thin layer of mozzarella cheese here, but it doesn't really need it. Next layer 1/3 of the tomato-meat sauce. You want to make sure the noodles are completely covered at this point or else they will be very crunchy and not soft.
Repeat layers two more times ending with the tomato meat sauce. Top with mozzarella cheese. Cover and cook on low setting for about 4 hours or until cheese in middle of lasagna is melted and everything is heated through.
I think this recipe will also work fine if you cook it in the oven, and Im sure any other recipe of lasagna would also work in the crockpot if you use the no-boil noodles.
Alfredo Sauce
1 pkg Oven-ready/no boil lasagna noodles
1 cup lowfat cottage cheese
Shredded mozzarella cheese for topping the lasagna
Meat Sauce:
1 16 oz. can diced tomatoes
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
1 Tbsp brown sugar
1 1/2 tsp salt
1 Tbsp dried minced onion
2 tsp basil
1 tsp parsley
1/4 tsp dried oregano
1 lb lean ground turkey or beef
3 Tbsp water
Cook meat in skillet until brown, adding onion during the last minute or two. In large bowl mix other ingredients and add meat to sauce when it has browned.
White Sauce:
This is Amy's amazing alfredo recipe from a while back. I am reposting it so everyone doesn't have to go back and find it. Even though this is really easy, you can also use a jar of store-bought alfredo if you are low on time or effort.
2 c. Milk
1/3 c. cream cheese
2 Tbsp flour
1 tsp salt
1 Tbsn butter
Fresh garlic to taste
1 c. grated parmesan
Mix first four ingredients in a blender until smooth. In medium saucepan saute garlic in melted butter. Pour milk mixture into sauce pan and heat until thick and just boiling, stirring constantly
Remove from heat and immediately stir in parmesan cheese. Let the sauce cool slightly, then add cottage cheese to the sauce.
To assemble the lasagna, spread thin layer of sauce on bottom of crockpot. Cover the bottom of the crockpot with one layer of lasagna noodles, breaking up some noodles if necessary. Top noodles with 1/3 of the alfredo-cottage cheese mixture. If you want this to be more cheesy, you can add a thin layer of mozzarella cheese here, but it doesn't really need it. Next layer 1/3 of the tomato-meat sauce. You want to make sure the noodles are completely covered at this point or else they will be very crunchy and not soft.
Repeat layers two more times ending with the tomato meat sauce. Top with mozzarella cheese. Cover and cook on low setting for about 4 hours or until cheese in middle of lasagna is melted and everything is heated through.
I think this recipe will also work fine if you cook it in the oven, and Im sure any other recipe of lasagna would also work in the crockpot if you use the no-boil noodles.
Chicken and Rice Soup
3 large chicken breasts, uncooked, cut into 1 inch pieces
3/4 c. diced onion
1 1/4 c. diced celery
1 1/4 c. diced carrots
11 c. water
9 chicken bouillion cubes
1/4 tsp terragon
1/2 tsp paprika
1/2 tsp basil
1/8 tsp ground sage
1/8 tsp ground thyme
1/2 tsp parsley
1-2 bay leaves
3/4 c uncooked rice
juice of 1/2 lemon
In large pot heat small amount of olive oil and saute chicken until brown. Add vegetables and spices, except for bay leaf, and saute for 1 minute then add water, bouillion cubes, and bay leaf. Bring to a boil stirring occassionally. Turn down heat and simmer uncovered. When vegetables are about half way done, add rice and continue to cook. You might have to use your judgement on when to add the rice depending if this is going to sit for a while before eating, or if your rice will take longer or shorter to cook. When ready to eat remove bay leaf and squeeze in lemon juice.
3/4 c. diced onion
1 1/4 c. diced celery
1 1/4 c. diced carrots
11 c. water
9 chicken bouillion cubes
1/4 tsp terragon
1/2 tsp paprika
1/2 tsp basil
1/8 tsp ground sage
1/8 tsp ground thyme
1/2 tsp parsley
1-2 bay leaves
3/4 c uncooked rice
juice of 1/2 lemon
In large pot heat small amount of olive oil and saute chicken until brown. Add vegetables and spices, except for bay leaf, and saute for 1 minute then add water, bouillion cubes, and bay leaf. Bring to a boil stirring occassionally. Turn down heat and simmer uncovered. When vegetables are about half way done, add rice and continue to cook. You might have to use your judgement on when to add the rice depending if this is going to sit for a while before eating, or if your rice will take longer or shorter to cook. When ready to eat remove bay leaf and squeeze in lemon juice.
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