Zucchini Pasta with Lemon Yogurt Sauce

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I am not kidding when I say that we have been eating a lot of zucchini around here. If you are friends with me on FB you might have seen a picture I posted of my counter full of zucs! It has been good though because it has given me the opportunity to try new recipes. This is one that I got from Ezra Pound Cake. I followed the sauce recipe but I cut my zucchini differently and used some yellow squash from my garden as well. 
Zucchini Pasta with Lemon Yogurt Sauce 
8 ounces pasta of your choice 
1/2 cup nonfat plain Greek yogurt 
1/4 cup grated Parmesan cheese 
1 teaspoon grated lemon zest 
1/4 teaspoon salt 
1/4 teaspoon ground black pepper 
1 tablespoon olive oil 
3 medium (8-ounce) zucchini, cut however you like them. (Here I used 2 zucs and 1 squash)  
2 garlic cloves, thinly sliced 
1/2 pint grape or cherry tomatoes, halved lengthwise

  1. Bring a large pot of water to a boil. Add the pasta, and cook according to the package directions. Remove 1/4 cup of the cooking water, and set it aside. Drain the pasta. Set aside.
  2. Meanwhile, in a large bowl, stir together the yogurt, Parmesan, lemon zest, and salt and pepper. Set aside.
  3. In a large skillet, heat the olive oil over medium-high heat. Add the zucchini, (and squash, if using) and cook just until wilted
  4. Use a spoon or spatula to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and cook for 15 to 30 seconds, until golden but not really brown.
  5. Mix the garlic into the zucchini.
  6. Stir in the tomatoes and cook until softened, about 2 minutes. 
  7. Add the zucchini mixture to the pasta and add the yogurt sauce. Toss to combine. Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it. Divide among four bowls and serve.

Corn & Black Bean Veggie Salad

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I was craving some fresh veggies and remembered that I had this recipe I wanted to try. So,  I made this salad, took two kids to soccer practice, came home ready to dig into it and the two kiddos I left at home with their dad had finished off the salad! They all said they loved it and asked if I  could make some more! Well, if I expected to get any of the salad I needed to make some more! LOL!  This is delicious! We ate it as a side dish to pork chops, and we ate it with tortilla chips. All good!

Salad:
2 cans of black beans, drained and rinsed
2 cans of corn, drained and rinsed
1 large tomato, chopped
1 small onion, yellow or red, diced fine
1 large green bell pepper, seeded and chopped
1 -2 large cucumbers, peeled and chopped

Dressing:
2 garlic cloves, minced
4 TBSP. white granulated sugar
4 TBSP. apple cider vinegar
4 TBSP. canola oil
juice of 1 lime
1/2 tsp. salt
1/2 tsp. black pepper
3/4tsp. cumin powder

In a large bowl, add all of the Salad ingredients and stir well.
In a separate bowl, add all of the Dressing ingredients and whisk well until the sugar is mostly dissolved.
Pour the dressing over the salad and stir really well.
Cover and place in the refrigerator for 30 minutes at least. 
Serve as a side dish or with tortilla chips.

Adapted from a recipe in Taste of Home.

Pumpkin Fudge

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Last week we had our September Relief Society activity and, since I’m in charge of those activities, I thought it would be fun to have a pumpkin taster’s table for refreshments.  One of the perks of planning activities is being able to try out new recipes on the guinea pigs at church my fellow Relief Society sisters.  And, of course, I headed to Pinterest for some inspiration.  So glad I did….this fudge is yummy and has great texture.

Ingredients:
3 cups granulated white sugar
3/4 cup melted salted butter
2/3 cup evaporated milk
½ cup canned pure pumpkin
2 Tbsp. light corn syrup
1 tsp. pumpkin pie spice
One 12-ounce package white chocolate morsels or vanilla candy melts*
One 7-ounce jar marshmallow crème
1 cup chopped pecans, toasted (optional)
1 teaspoon vanilla extract

1. Line a 9×13-inch square pan with aluminum foil, leaving enough on the ends to allow you to lift the fudge out later. Spray with nonstick cooking spray.
2. Stir together sugar, butter, evaporated milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat.  Stir constantly while you cook the mixture until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
3. Once mixture reaches this temperature, remove it from heat.  Immediately stir in the white chocolate, marshmallow creme, nuts (if using), and vanilla.  Stir until smooth.
4. Pour into the prepared pan. Let stand at room temp for 2 hours.  Then carefully lift the fudge out by the foil “handles” and cut into squares.

*I prefer the vanilla candy melts.  Mine are Guittard brand.

Source:  Recipe Girl

Origin

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This Mormon Message reframes a portion of Joseph Smith’s own quest for truth from the point of view of a young woman in our modern world.  Hearing Joseph’s words spoken from her mouth and in a world more familiar to me really helps me remember to liken scriptures to myself.

Sometimes we struggle in life trying to find answers to questions,big and small, that trouble us.  We often swirl around in a tornado of confusion and are so focused on the chaos we often forget to take quiet time out to petition the source of all truth, our Heavenly Father.  Asking in faith, we can gain knowledge that will bless our lives and the lives of others.

“If any of you lack wisdom, let him ask of God, that giveth to all men liberally, and upbraideth not; and it shall be given him.” (James 1:5)  This scripture inspired Joseph Smith to ask a very important question to his Heavenly Father–a question whose answer changed the course of history.  To read more about his experience, click here.

Pumpkin Bars

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I know, I know it isn’t Halloween yet. BUT we all want it to be right?  I make these bars year round, in fact my husband’s work asks for them for every work gathering.  It feeds a big crowd and you will love them!!!

1 c. oil (I use coconut oil)
2 c. sugar
4 eggs
2 c. pureed pumpkin (or squash/sweet potatoes)

Mix together then add:

2 c. flour (whole wheat works well!)
2 t. baking powder
1 t. baking soda
1/4 t. salt
2 t. cinnamon
1 t. pumpkin pie spice (cinnamon, nutmeg, and clove)

Mix together well and bake at 350 for 20-25 minutes in a greased cookie sheet.

Frosting:
*frost when cooled
3 oz. cream cheese
6 T. softened butter
1 t. vanilla
2 c. powdered sugar
1 t. (or more) milk

Source: Honica Smith

Almond Bites

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There are days, and sometimes  weeks, where you are pulled in many directions and can’t seem to get things done as efficiently as you would like, much less remember everything that has to be done.  This morning was one of those times.  I work with the youth in our church, specifically the girls, and we alternate with the boys’ leadership in providing refreshments for a sort of bi-monthly meeting.  Well we haven’t had one this summer, for various reasons, so my brain had not realized that it was our turn to bring the treats until this morning at church.  The meeting is in 3 hours and I don’t shop on Sundays.  So, what do I have on hand?  Nature Valley Almond Bars!  Perfect.  And just so you know, there are a few others who are raiding their pantries today–girls included–so the youth will not perish from lack of goodies after their meeting.  This is a great idea for a quick treat and it’s healthy–almonds are a Super Food, remember.

Ingredients:
Nature Valley Sweet & Salty Almond Bars

1.  Remove the wrapper from the bars.

2.  Cut each bar into thirds and then cut each third diagonally (I cannot type that word without thinking of Harry Potter).

3.  You now have cute little triangles of chewy goodness, and since these particular bars have an almond butter icing kind of thing going on on the bottom layer, they look even more presentable as a treat to take to a meeting,etc.

Another good quick treat:  Cut Fig Newtons diagonally into cute little triangles and cover in powdered sugar. Yummy!

Source:  A Desperate Youth Leader–me!

Coconut Drop Cookies

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    I’m always a fan of a good no-bake cookie. And anything with coconut. So when I saw this recipe, I had to try it. I thought it was really good and a quick treat in a pinch.

 
Coconut Oatmeal

No Bake Cookies
2 c. granulated sugar
3/4 c. butter
2/3 c. milk
1 (3.4 oz) box instant coconut flavor pudding mix
2 1/2 c. quick cooking oats
1 c. sweetened shredded coconut
1/2 tsp. vanilla pinch of salt

In a large sauce pan, mix together sugar, butter and milk. Bring to a boil for 2 minutes. Turn off heat, add in the pudding mix, oats, coconut and vanilla. Let stand 5 minutes before dropping by teaspoons onto waxed paper. Cool completely and store in an airtight container. Enjoy!

Source: auntpegsrecipebox.blogspot.com

Swig Sugar Cookies

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Apparently, this is a knock off version of a cookie that is served at a spunky little joint in St. George, Utah.

Ingredients:

1 c. butter (room temperature)
3/4 c. vegetable oil
1 1/2 c. sugar
3/4 c. powdered sugar
2 T. water
2 eggs
1/2 t. baking soda
1/2 t. cream of tartar
1 t. salt
5 1/2 c. flour

Directions:

1.  Cream together butter, oil, sugars, water and eggs.

2.  Combine dry ingredients and slowly add to butter mixture.

3.  Mix until everything is combined.  Your dough should not be sticky at all.

4.  Roll into golf ball-sized dough and place on cookie sheet.  Put 1/4 c. sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above).  Butter  the bottom of a glass. Stick the buttered glass into the sugar.  This is going to be your cookie press.  Firmly press it onto the center of your dough balls.

5.  Bake at 350 degrees for 8 minutes.  Move cookies to a cooling rack.  Once they are cool put them in the refrigerator.

Sour Cream Frosting

Ingredients:

1/2 c. room temperature butter
3/4 sour cream
2 lb. powdered sugar (may not use it all)
1 t. salt
1/4 c. milk
red food coloring

Directions:

1.  Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick it’s frosting like, add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop red food coloring and whip on high for 1 minute.

2.  Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving).

Source:  vintagerevivals.com

Pumpkin Chocolate Chip Cookies

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I was camping in the mountains recently, and those cool mornings reminded me fall was right around the corner, and it made me think of my favorite cookies! Yum! These are soooo delicious! 

Pumpkin Chocolate Chip Cookies


Ingredients:

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips (I used some chocolate chunks this time)
1/2 cup chopped pecans or walnuts (optional)

Directions:

1. Combine pumpkin, sugar, vegetable oil, egg and vanilla. Add flour, baking powder, baking soda, milk, cinnamon and salt. Stir in chocolate chips and nuts.

2. Spray cookie sheet with baking spray. Drop cookie dough by spoonful onto baking sheet.

3. Bake at 350 degrees for about 10 minutes. These are cake-like, so make sure centers are done like a cake. Baking time will depend on the size you make the cookies. I personally like to take them out of the oven right before they start to brown. I’m not a fan of overdone cookies!

4. Eat warm with a glass of milk and you will think you have died and gone to heaven!

Notes:

1. I am pretty crazy over lots of chocolate chips in my cookies, and lots of nuts too. Feel free to use as many or as little as you like. 2 cups is quite a lot, and that’s how I like them! For these in the pictures, I used 1 cups of chocolate chips and 1 cup of chocolate chunks. And I used about 3/4 cup of chopped pecans. So, so, so delicious! 

Source: I’ve had this recipe for over 20 years in my notebook. Not sure where it came from!

Slow Cooker Mac n’ Cheese

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I first had this recipe at a baby shower a friend was having. I was surprised by how much I enjoyed it! I am from the “boxed macaroni” generation, but this homemade recipe changed my ways! It is so simple and so tasty. Try it, you won’t forget it!



Slow Cooker Mac n’ Cheese

Ingredients:
2 cups evaporated milk
1/2 teaspoon paprika
1 teaspoon salt
1 egg, beaten
2 tablespoons butter
16 oz. Velveeta Cheese, cubed
10 oz. Cheddar cheese, cubed
1 (8 ounce) package macaroni

Directions:
– Combine evaporated milk, paprika, salt, egg, butter and cheeses in a slow cooker; stir. Cook on high for 1 hour.
– Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 5 to 8 minutes or until al dente; drain.
= Stir cooked macaroni into cheese sauce, reduce temperature to low and cook for 3 to 5 hours. Stir frequently to avoid burning on the bottom.

Adapted slightly from allrecipes.com

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