Thursday, August 8, 2013

Zucchini Casserole

My Dad once told me: "To feel like a successful gardener, always plant zucchini." He was right. By the end of the summer we always have zucchini and squash coming out our ears. This is my favorite zucchini dinner. All you need is:



4 heaping cups Zucchini or Squash (2-5 depending on size. Store bought zucchini I use 4 because they are usually more uniform in size. From my garden...well that's a whole other story. Sometimes I use just that one large zucchini that somehow stayed hidden from sight until it was longer than my arm!)
1 box Chicken Stove Top Stuffing ---> *can use veggie stuffing if you want to make it vegetarian*
1 can Cream of Chicken Soup -----> *can use veggie stuffing if you want to make it vegetarian*
3/4 cup Sour Cream
4 tablespoons melted Butter





Dice up zucchini and boil for about 10 minutes in salted water to soften. 


Melt butter in a bowl and pour in the box of stuffing. Mix well until all the stuffing is coated in butter. Put half the stuffing in the bottom of a casserole dish and reserve half for the top. 

Mix cream of chicken soup, sour cream and boiled zucchini. Pour into casserole dish and top with reserved stuffing. Bake at 350 degrees for 20 minutes or until heated through and stuffing on top is crunchy. Enjoy!
Great on it's own or as a side dish to grilled chicken. Can be made in advanced and then baked off before dinner as well!


For easy reference:

4 heaping cups Zucchini or Squash (2-5 depending on size. Store bought zucchini I use 4 because they are usually more uniform in size. From my garden...well that's a whole other story. Sometimes I use just that one large zucchini that somehow stayed hidden from sight until it was longer than my arm!)
1 box Chicken Stove Top Stuffing
1 can Cream of Chicken Soup
3/4 cup Sour Cream
4 tablespoons melted Butter

Dice up zucchini and boil for about 10 minutes in salted water to soften. Melt butter in a bowl and pour in the box of stuffing. Mix well until all the stuffing is coated in butter. Put half the stuffing in the bottom of a casserole dish and reserve half for the top. Drain zucchini. Mix cream of chicken soup, sour cream and boiled zucchini. Pour into casserole dish and top with reserved stuffing. Bake at 350 degrees for 20 minutes or until heated through and stuffing on top is crunchy. 

Sunday, November 18, 2012

Amish Friendship Bread: Starter and Recipe

Amish Friendship Bread is delicious and can become a great tradition, neighbor gift, or a great excuse to show up on someone's door just to say hello! Plus, there are so many variations from the friendship bread starter, so it's perfect for everyone. Just like friendship, you have to give it a little love and attention before it can turn into something great. I'll post a few of the recipes soon, but here is the starter to get it going:

1 package Active Dry Yeast
1 cup Milk
1 cup Flour
1 cup Sugar

*note: DO NOT USE METAL BOWLS OR SPOONS AND DO NOT REFRIGERATE

Dissolve yeast in a small amount of warm water. Mix in the remaining ingredients in an ample size plastic container or gallon re-sealable bag. IT WILL GROW! This is day 1 of the starter. Mark your bag/plastic container with the date.
Day 2: Stir once (or mush the bag)
Day 3: Stir once (or mush the bag)
Day 4: Stir once (or mush the bag)
Day 5: Add 1 cup Milk, 1 cup Flour, 1 cup Sugar and stir to combine.
Day 6: Stir once (or mush the bag)
Day 7: Stir once (or mush the bag)
Day 8: Stir once (or mush the bag)
Day 9: Do nothing
Day 10: Add 1 cup Milk, 1 cup Flour, 1 cup Sugar and stir to combine. Mark 3 bags or plastic containers with the date and add the starter (about 1 cup each). Give to friends with these instructions for days 2-10 and recipe below. Keep one for yourself.



Bread Recipe: using Starter

Starter
1 cup Oil
2 cups Flour
1/2 cup Milk
1 teaspoon Baking Powder
3 Eggs
3 teaspoons Vanilla
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2 teaspoons Cinnamon
*3/4 cup Nuts *optional

Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into two well-greased and sugared loaf pans. Bake 40-50 minutes or until done. Cool 20 minutes before removing from pan.


Tuesday, April 17, 2012

Orange Creamsicle Pie

1 pkg Orange Jello
1/3 c Boiling Water
2 containers Yoplait Orange Creamsicle Yogurt (light or regular...Any other brand would work, I just saw Yoplait brand)
1/2 quart of Vanilla Ice Cream, slightly melted
1 container Whipped Topping
2 pre-made Graham Cracker (or Shortbread) crusts


1. Start by filling both crusts up, half way with vanilla ice cream. This is easy if the ice cream is warm and a little melty...it spreads easily without breaking up the pie crust. Then put in the freezer to re-freeze while you make the rest of the filling.
2. Dissolve Jello with boiling water.

3. Stir in yogurt.
4. Stir in whipped topping.
5. Pull your pie crust, filled half way with ice cream, out of the freezer and pour half the orange mixture into each one.
6. Smooth out the top and put back in the freezer for about 3 hours.
7. Eat!

Wednesday, August 10, 2011

Lemon Blueberry Pancakes with Buttermilk Syrup

The other day, while waiting at the hospital for my little girl to have an MRI, I had the most delicious blueberry pancakes with buttermilk syrup. The syrup was so yummy and carmel tasting! So, naturally, I came home and figured out how to make the syrup and dressed up some Bisquick pancakes to go with it!
Mix your favorite pancake mix according to package directions. Then add a half pint of blueberries then the zest and juice of 1 lemon. Stir gently (so you don't squish the berries) to combine. Cook. Voila! Amazingly delicious pancakes.
The syrup is what makes them even better though. This one is my version of a recipe I found on Pioneer Woman's Tasty Kitchen:

2 c. Buttermilk
2.5 c. Sugar
1 c. Butter
1/4 c. Light Karo Syrup
2 teaspoon Baking Soda
2 teaspoon Vanilla
WARNING: USE A LARGE POT BECAUSE IT FOAMS UP!
Combine all ingredients, except for vanilla, in a large pot over medium heat. Stir until it comes up to a boil. Turn the heat to low and cook, stirring frequently, for about 10 minutes. When it's golden brown and all incorporated, pull off the heat and add vanilla. Ladle warm, over pancakes!
Keep leftovers in the fridge and warm before re-serving.

Wednesday, July 6, 2011

Red Lentil and Butternut Squash Soup

I got a butternut squash in my Bountiful Basket this week and have been racking my brain trying to figure out what to do with them. I didn't want anything too heavy or thanksgiving-y...I read a recipe of a chicken and squash Thai dish, which reminded me of a lentil soup I make, and came up with this. I was delicious! Especially with fresh Naan bread (recipe here) off the grill!

A few teaspoons of Sunflower Oil
1 c Red Lentils
1 Butternut Squash-peeled and cubed
1 Onion-chopped
Tablespoon of freshly grated Ginger
2 cloves of grated Garlic
Tablespoon Curry Powder
Teaspoon Nutmeg
1/4 C Tomato Sauce
One 14 oz. can Coconut Milk
14 oz. Water
1 Thai Chili (split down the middle)
Tablespoon of chopped Cilantro
Plain Greek Yogurt (a dollop for each bowl before serving)
Salt and Pepper to taste (remember to be liberal because you are seasoning the squash and the lentils!)

Heat soup pot with sunflower oil and add onions, garlic, ginger, curry powder, and nutmeg. Saute for a few minutes until onions begin to sweat. Add in squash, chili and lentils. Season with salt and pepper. Add in coconut milk, water, and tomato sauce. Bring to a boil and then turn down the heat and simmer until lentils and squash are tender, stirring occasionally. (About 30 minutes) Use a potato masher to break up some of the squash and then pull out the chili. Add in cilantro, and taste to see if it needs more salt. Serve with a dollop of Greek yogurt. Enjoy!

Saturday, May 7, 2011

Good Eats:

This weekend I had the opportunity to eat at Bobby Flay's Mesa Grill in our hotel in Vegas. It was delicious! I've been looking forward to eating there for along time and I was not disappointed!

Goat Cheese Fundido with Blue Corn chips.

Eggplant Relleno with a Sweet Pepper sauce

Everything was so flavorful! I enjoyed every bite and would highly recommend it!

Thursday, January 27, 2011

Udo's Sauerkraut Suppe

This is another recipe from my sister-in-law Deanna that she brought straight from her time in Germany. I made it for my father who lived in Germany as well and he loved it. It's very authentic and yummy!

1 1/2 lbs. Potatoes (enough to cover the bottom of the pot)
3 cups German Wurst (6-8 sticks)
1 large jar Sauerkraut
2 cans White Beans
2 can cubed Carrots (or 4-6 carrots peeled and chopped)
2 tablespoons Tomato Paste (more or less to taste)
1 tablespoon Worcestershire Sauce (more or less to taste)
instant potato flakes (optional)
*1 can Chicken Stock* (my addition)

Peel potatoes to cover bottom of pot. Cut Wurst into bite size pieces and add to pot. Barely cover with water and boil until potatoes are fork tender. Then add Sauerkraut, White Beans, Carrots, Tomato Paste, Worcestershire, and Chicken Stock; let boil. Optional-Add small amount of instant potatoes to thicken. Let simmer 30-40 minutes before serving.