Double Chocolate Zucchini Bread

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This bread is a dessert. Let’s just put that out there right now. Do not fool yourself into thinking it is healthy because it has zucchini in it. I mean, I am sure the zucchini is good for you but you could basically call this “Chocolatey Cakey Brownie Loaf.” That being said, it is a great way to use up all that zucchini from your garden. And it is delectable. I double the recipe, make 3 loaves with it and then give 2 of the 3 loaves away. The original recipe comes from What Megan’s Making. I originally doubled the recipe but the pans were very full so I decided to double the recipe (but tripled the amount of baking soda and baking powder) and make 3 loaves out of it.

Double Chocolate Zucchini Bread (makes one loaf)

2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup King Arthur All-Purpose Baking Cocoa or Dutch-process cocoa
1 2/3 cups King Arthur Unbleached All-Purpose Flour
2 cups shredded, unpeeled zucchini, gently pressed
1 cup chocolate chips (I used half milk chocolate and half semi-sweet)

 

Preheat the oven to 350°F; Grease and flour an 8 1/2″ x 4 1/2″ loaf pan.
In a large mixing bowl, beat together the eggs, honey, oil, sugar, and vanilla. Add the salt, baking soda, baking powder, cocoa, and flour, mixing until well combined. Stir in the zucchini and chocolate chips.
Pour the batter into the prepared pan and bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 to 15 minutes before turning it out of the pan onto a rack. Cool completely before slicing. Or, just cut a piece while it is warm and enjoy!

Hashbrown Breakfast Casserole

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YUM! YUM!  Everyone likes this casserole.  It’s easy to make and easy to eat! LOL!

2- 12 ounce bags frozen, shredded hashbrowns, thawed (at least 30 minutes)
1/4 cup unsalted butter, melted
1 cup of diced deli ham
1/2 – 2 cups shredded cheddar cheese, or your favorite kind of cheese!
6 large eggs
1 cup evaporated milk
salt
pepper

     Preheat oven to 425 degrees. Squeeze moisture out of thawed potatoes then put them in a large bowl. Pour melted butter over potatoes and stir well until combined. Pour the potatoes into an ungreased 9×13 casserole dish, and press them to make a crust. I press them up the sides of the dish also.
     Bake until the potatoes start to brown around the edges, at least 10 minutes.
     Into a big bowl add the eggs, the milk, salt and pepper.
     Remove the potatoes from the oven. Sprinkle the diced ham over the  potatoes, then sprinkle the cheese over the ham. Pour the egg mixture over the cheese and ham.
     Bake for about 25-30 minutes, or until golden brown on top.

Cranberry Buttermilk Scones

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I wish I could remember where I originally found this recipe.  It’s been in my recipe box for years and is a family favorite.  These are a special breakfast treat in our family, though I do have a couple of kids who pick out the Craisins.  You could substitute raisins, dried currants (my favorite), or do without a dried fruit altogether.  Whatever you use, it’ll be great!  My family can’t wait to get their hands on these….as you can see from my teenage son’s “grab a scone” photobomb hand!

Ingredients:
3 cups all-purpose flour
1/3 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
3/4 cup cold butter (12 Tbsp.)
1 cup buttermilk*
1 cup dried cranberries (Craisins)
1 Tbsp. milk
2 Tbsp. Sugar
1/4 tsp. cinnamon

1.  Heat oven to 400°F.  Grease a large baking sheet.
2.  In a large bowl, combine flour, 1/3 cup sugar, baking powder, salt, and baking soda.  Whisk together well.
3.  Cut butter into small pieces.  Cut in butter with a pastry blender (pictured) or with two knives until the mixture resembles course crumbs.  Stir in buttermilk, just until combined (do not overmix).  Fold in cranberries
4.  On a floured surface, form dough gently into an even mass; then divide in half.  Form each half into a circle six inches in diameter.  With a floured knife, partially cut each circle into 6 pieces (just cut about 1/2-3/4 of the way into the dough.  Transfer both circles to baking sheet.
5.  Brush each circle with milk.  Combine the 2 Tbsp. sugar and the cinnamon and sprinkle evenly over both circles.  Bake for 15-20 minutes.**

*To make buttermilk if you don’t have any:  In a glass measuring cup, pour in 1 Tbsp. apple cider or white wine vinegar.  Pour milk up to the 1-cup line.  Allow to sit for 5 minutes before using.
**This sometimes takes more than 20 minutes for me.  I always test the middle with a knife–it should come out with a few small crumbs on it but should not be wet.  Overbaking will make a less than satisfactory final product.

Chicken Noodle Soup

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My friend brought over lunch the other day and this is what she made.  My husband loved it.  It is easy and goes well with biscuits!

2 tsp. Chicken soup base
3 cups Chicken soup stock or broth
2 cups Carrots, chopped
3/4 cup Onion, chopped
2 cups Celery, chopped
2 cans Cream of Chicken Soup
1/4 cup Evaporate Milk or 1/2 cup Milk
2 cups Chicken, cooked
4 cups Country Style Egg Noodles, cooked
Salt and Pepper

Cook the vegetables in chicken broth, not too done.  Add the soup, milk, chicken and noodles.  Heat through.  Salt and pepper to taste.  If you want it thinner just add milk.

Source: Cheryl Harris

Itsa Pizza!

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My friend, Saren, posted a recipe for Southwestern Pizza that got me motivated to throw one together myself.  She just used ingredients she had on hand and that is pretty much what I did except I did pick up some black beans and Queso Fresco at the store since I had to go anyway.  This is a great, easy, quick dinner and pretty healthy as well.  You can find Saren’s recipe HERE, but I will show you what I used to make mine.  Enjoy!

Ingredients:
Tomato sauce
Cholula sauce
Minced garlic
Green chilies, chopped
Black beans, drained well
Canned corn, drained well
Green bell pepper, chopped
Jalapeno, seeded and sliced thin
Pulled pork (because I had some left over  from supper earlier in the week)
Queso Fresco
Onion Salt, to taste
Salt, to taste (balance with the onion salt
Crescent Roll Dough (you can use homemade or ready-made pizza dough, pita bread, whatever…)

1.  Open 2 cans of Crescent Rolls. Keep the dough together for the eight rolls in the first can.  Spread out on your pizza stone or rectangular cookie sheet.  Pinch the dough together at the perforations to form one crust.  Take half of the second can and add to the dough you have already formed, so that you have a pan-size pizza.

2.  Mix tomato sauce, Cholula Sauce, and minced garlic (I would have used salsa instead, but we were out).  Spread evenly over dough.

3.  Add all of your toppings in layers, as desired.  Top with the cheese.

4.  Sprinkle with salt and onion salt.

5.  Bake at 425 degrees for 12-15 minutes or until dough is done in middle.  Watch your exposed crust so it doesn’t get too brown.

Source:  Original recipe idea from Saren Loosli, Five Kids in Five Years.

Chicken Tortellini

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    A friend made this for me years ago and we all instantly fell in love! Creamy, flavorful, hearty, it is comfort food at its finest. It freezes very well, so it is a great one to take to neighbors who need a meal or to make ahead for yourself. I prefer using frozen tortellini over dried, I think it is more tender. Enjoy!

Chicken Tortellini

5 T. margarine or butter
6 T. flour
3 C. chicken broth
1 C. light cream or milk
1 tsp salt
Pepper to taste
Dash nutmeg
7 C. cooked tortellini
1 C. cooked chicken, diced (I use one breast)
1/2 C. parmesan cheese
1 C. mozarella cheese

Combine chicken and tortellini in a 9×13 pan, set aside. In a medium saucepan, melt butter, blend in flour and cook for one minute. Stir broth into mixture; add cream or milk and cook until mixture thickens and bubbles. Add salt, pepper, and nutmeg. Pour sauce over chicken and pasta; Sprinkle cheeses over the top. Bake at 350 for 20 minutes until bubbly and golden. I like to broil it for a minute or two at the end to give the cheese a nice brown crust. You can obviously add more cheese to your taste.

Source: Katie Konold

Roasted Chicken with Wild Rice Soup

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This recipe was born when company showed up unexpectedly to a “Cooking Light” reader’s home.  It became a big hit.  It’s easy to prepare and it tastes even better the next day. 

Ingredients:

1 (6 oz) box long-grain and wild rice mix (such as Uncle Ben’s)
1 T. olive oil
1 1/2 c. chopped red onion
1 c. chopped celery
1 c. chopped carrot
2 garlic cloves, chopped
1 (8 oz) package mushrooms, halved
1/4 c. all purpose flour
1/2 t. dried tarragon
1/4 t. dried thyme
2 c. water
2 T. dry sherry (optional)
2 (15.75 oz) cans fat free, less sodium chicken broth
1 (12 oz) can fat free evaporated milk
3 c. shredded roasted skinless chicken

Directions:

1.  Prepare wild rice mix according to package directions; set aside.

2.  Heat oil in a large Dutch oven over medium-high heat.  Add onion and next 4 ingredients (onion through mushrooms); saute for 6 minutes or until onion is tender.  Lightly spoon flour into a dry measuring cup; level with a knife.  Stir flour, tarragon, and thyme into onion mixture; cook 1 minute, stirring frequently.  Add 2 c.
water, sherry, chicken broth, and evaporated milk; bring the mixture to a boil.  Reduce heat and simmer 20 minutes or until slightly thick.

3.  Stir in cooked rice and chicken; cook 10 minutes or until thoroughly heated.  Yield:  8 servings (serving size;  1 1/2 cups).

Source:  Cooking Light

Curried Walnut Couscous–redo

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I got this recipe from a grocery store back in Florida. They had entire meals printed in color on nice card stock for people to collect. Anyway one of the meals featured this curried walnut couscous and it has been one of my absolute favorites ever since. My kids love it too (and make a giant mess when they eat it.)
 It is quick and simple and delicious
CURRIED WALNUT COUSCOUS
2 Tbsp. unsalted butter
1 Tbsp. brown sugar
1 tsp. curry powder
1/2 C. chopped walnuts (I use pecans in a pinch)
1 C. couscous
1 1/2 C. water
1/2 tsp. salt
1/4 C. golden raisins (I have never made it with these)
Place butter, brown sugar, curry powder and walnuts in a medium saucepan. Cook 2-3 minutes over medium heat, stirring often until butter melts. 
Cook 2-3 more minutes, stirring constantly. 
Stir in remaining ingredients, heat and stir 2 more minutes. 
Cover and remove from heat. Let stand 5 minutes. Fluff and serve. 
 

Cheddar Dill Scones

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This was my first attempt at making scones and eating them! My impression of a scone is that its like a flat biscuit!  They are firmer of course, but the overall bite is similar to a biscuit.  I liked these, and surprisingly all of my kids and their friends did also. I served this with a ginormous pan of Broccoli Chicken Alfredo. The flavors were really great together. The best thing about this recipe is the DILL. I love some dill!

2-1/2 c. all-purpose flour
1 c. shredded cheddar cheese, use sharp
1/4 c. chopped fresh parsley
1 TBSP. baking powder
4 tsp. dill weed
1/2 tsp. salt
3/4 c. butter or margarine, room temperature
2 eggs, slightly beaten
1/2 c. milk

Heat oven to 400 degrees. Combine first 6 ingredients in a bowl. Cut in the butter until the mixture is crumbly. Stir in the eggs and milk just until the mixture is moistened. Turn out your dough onto a lightly flour surface and knead it until its smooth. Divide the dough in half; and roll each half into approx. an 8″ circle. Cut each circle into 8 wedges. Place on a cookie sheet about a 1″ apart. Bake for about 15-20 minutes or until lightly browned. Smear a little butter on top of them when they come out of the oven. Easy and delicious!

Adapted from a Land O Lakes recipe.

Fresh Tomato Soup

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There’s nothing like a fresh garden tomato.  And I love them plain, on BLT’s, in salads.  But at some point in the gardening season I’m overrun with them.  And then I turn to tomato soup to help me use up and enjoy all those tasty tomatoes!  This is a new recipe for me and I really enjoyed the addition of carrots.  I have to say that I really used this recipe more as a guide and adjusted the amounts based on what I liked, what I had, and what I needed to use up!

Ingredients:
3 Tbsp. olive oil
1 onion, chopped
1 carrot, unpeeled and chopped
3 cloves minced garlic
12 tomatoes, roughly chopped
1 teaspoon sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves
3 cups chicken stock
1 teaspoon kosher salt
1 teaspoons freshly ground black pepper
1/2 cup heavy cream

1.  In a large pot, heat olive oil on medium low heat.  Add onions and carrots and saute for 10 minutes.  Add minced garlic and cook for 1 minute.
2.  Add remaining ingredients EXCEPT cream and stir well.  Bring to a boil, then reduce heat and simmer for 30 minutes.  Remove from heat.
3.  Using an immersion blender, carefully puree the soup.  If you don’t have an immersion blender, use a regular blender to puree the soup (do this with half the soup, then the other half to avoid overfilling the blender).
4.  Add heavy cream to the soup and stir in well.  Serve with crackers, croutons, chopped basil, etc.

Source:  I Can Cook That

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