Wednesday, August 27, 2008

Zucchini Bread Recipes by Keri Stewart

Moist Zucchini Bread

3 c. zucchini, grated
1½ c. oil
7 eggs
3 c. sugar
1½ tsp. salt
1½ tsp. cinnamon
1½ tsp. nutmeg
1½ tsp. baking soda
3 to 3¼ c. flour
3 small boxes coconut cream pie filling (dry mix)

Mix all ingredients together. Pour into pans about ⅔-rds full. Bake at 350° for about 1 hour. Less time needed if using small loaf pans. Check doneness with a toothpick. (Makes 2 big loaves and 4 small loaves or can be made as a cake with cream cheese frosting.)

Orange Zucchini Bread

3 eggs
1 c. oil
1 tsp. vanilla
1½ c. sugar
2 c. zucchini, grated
2 T. orange peel
¼ c. orange juice
3 c. flour
1¼ tsp. baking powder
½ tsp. salt
½ tsp. baking soda
1 c. nuts (optional)

Combine wet ingredients. Add dry ingredients and mix well. Bake at 350° for about 45 minutes or until a toothpick comes out clean.

Chocolate Zucchini Bread

3 c. zucchini, grated
1½ c. oil
7 eggs
3 c. sugar
1½ tsp. salt
1½ tsp. cinnamon
1½ tsp. nutmeg
1½ tsp. baking soda
3 to 3¼ c. flour
3 small boxes chocolate pudding (dry mix)
1-2 c. chocolate chips

Mix all ingredients together. Pour into pans about ⅔-rds full. Bake at 350° for 1 hour. Less time needed if using small loaf pans. Check doneness with a toothpick. (Makes 2 big loaves and 4 small loaves.)

Wednesday, August 20, 2008

Better than restaraunt enchiladas

These are delicious. Better than what you get in a lot of restaurants (hence, the name). And quite simple to make. Definitely a family favorite!

You need:
Shredded chicken
1 can cream of chicken soup
1 can Rotel
1 can enchilada sauce
Peppers, onions, etc.
Tortillas (we use flour, about 8-10 inches)
Grated cheddar cheese
Toppings for enchiladas

Cook the chicken breasts by either boiling them until done or cooking them in a crock pot* until done – then shred. In a blender, combine Rotel and cream of chicken soup and puree. Lay tortilla flat and pour some Rotel/soup mixture down the middle; pour some enchilada sauce down the middle; put some shredded chicken down the middle. Put cheese on top of chicken. Fold sides of tortilla in. Pour remaining sauces (both soup mixture and enchilada sauce) on top of enchiladas and cover with remaining cheese. Recipe can make 4-8 enchiladas – depending on how saucy you want them. We usually make 4, and they're really saucy. They make great leftovers the next day. Bake at 350° for around 30 minutes – or until the tortillas start to look crunchy.

We serve them with a side of Spanish Rice, and you can top the enchilada with whatever you want - sour cream, guacamole, lettuce, tomatoes ...

*Since we make these so often, I buy a package of boneless, skinless chicken breasts and throw them all the in the crockpot. I cook them until they are done enough to shred. Then I lay out syran wrap squares, and I scoop the shredded chicken out onto the squares - each square gets enough chicken for one enchilada. Then I fold up the syran wrap and throw them all in the freezer. They're so small they take up virtually no room - and they stack nicely. Then when we want enchiladas, I get out the appropriate amount of frozen chicken squares and microwave them until they are no longer frozen - then proceed with the rest of the directions. It cuts the preparation time down drastically (and we have them pretty often, so it makes it way easier on me). It only takes 10-15 minutes to make the enchiladas, if the chicken is already cooked. My kind of meal :) Enjoy!

Sunday, August 17, 2008

Potato Corn Chowder

This is the only recipe I've ever had that's actually worth the extra effort. I know this time of year no one is interested in soup, but come fall you'll thank me.

You'll need:

Diced potatoes
Onion salt
1 can creamy corn
3 tablespoons butter
3 cups milk
1 cup grated cheddar cheese

Boil the diced potatoes with as much or little onion salt as you like. When they're soft enough, drain the water. Add the butter, milk and creamy corn. (You can add bacon, too, if desired.) Heat on medium until bubbling. Stir to keep from scalding. When bubbling, stir in the cheese. As soon as all the cheese is melted and mixed in, it's ready to eat.

Wednesday, August 13, 2008

Fajita Bake

I stole this from Good Things Utah and changed it a bit, but it was sooo good!

1 Pound Ground Turkey (or beef if that's what you have)
1/2 Green Pepper chopped
1/4 Onion chopped
1 Packet Fajita Seasoning (You could use Taco as well)
1 Small Can crushed tomatoes (or tomato sauce)
1/3 Bag Egg Noodles cooked and drained
Shredded Cheese
Sour Cream

Cook ground meat, add vegetables and cook until tender. Add seasoning and tomatoes and simmer for 5 minutes. Place cooked noodles in 9X9 casserole dish, pour meat mixture over noodles. Top with Shredded cheese. Place in 350 degree oven for a few minutes to melt cheese. Serve with sour cream on top and a salad on the side!

Monday, August 11, 2008

Impressive Sunday Chicken

6 Chicken breasts
1 package cream cheese
1 package dry Italian seasoning (salad dressing)

Throw everything in crock pot on low in the morning.  Shred chicken before serving over rice.   You could also treat this as the chicken base of Haystacks... just add cheese, almonds, green onions, etc. 

BBQ Chicken Crock Pot

1 Jar of Barbecue Sauce
1 pound Chicken
Buns or Rice

Pour a little Sauce in the bottom of the pot.
Add the chicken
Pour the rest of the sauce on top.
Make the rice as on the box or in rice cooker.
After its done, I usually shred the chicken and put over the rice or on the buns. I also put green beans or corn as a side.

8-10 hours low
4 hours high

Wednesday, August 6, 2008

Salsa Chicken and Rice

So easy and fast.

Chicken tenders or breast
Rice--We use brown. Can be instant or regular
1 jar chunky salsa
1-2 cups grated cheddar cheese

Cook Rice according to directions
Meanwhile, cook chicken over medium heat adding salt and pepper or your favorite Mexicanish spices, like Cumin or Chili Powder

When rice and chicken are done put rice on plates and top with chicken, desired amount of salsa and cheese.

Tuesday, August 5, 2008


I'm guessing many of you already have the hang of labels. For those who don't ...

Next time you're typing in your yummy and wonderful new recipe, decide what category/ies you think it should fall under. Under the lovely little box you type your post in there's a small field for labels. Simply type your category/ies here and you're good.

Example: I put on a recipe for crockpot chicken. I labeled it "crockpot" AND "chicken." That way when Sarah (or anyone else) is looking for a crockpot recipe to cook while she's at work, she can just go to the labels section, click on crockpot and all the different recipes labeled crockpot will come up for her to choose from. Likewise, if I have some chicken in my freezer and want a new way to cook it up, I'll go to chicken and viola.

Tip: If you're not sure what to label it under, click on "Show all" next to the labels field and see the list of other labels people have used. Feel free to start whatever you categories you want. But keep in mind that if I use "chicken" as my label and you use "chicken dinner" it will be under different sections. That's not necessarily a bad thing, but keep it in mind.

P.S. Feel free to go back to your previous posts and edit them, adding the label. We'll have a big catalog in no time.

Taco Soup

This is pretty similar to the other taco soup post.

2 Lbs. Ground Beef
1 C. Chopped Onion
(Cook together and drain grease.)

2 C. Water
28 Oz. Diced Tomatos (not drained)
27 Oz. Kidney Beans (not drained)
15 Oz. Tomato Sauce
1 Pkg. Taco Seasoning Mix
46 Oz. V-8 Juice
1 Can Corn (optional)
1 Can Red Beans (optional, not drained)

Combine all ingredients into a crockpot and cook on low all day.


Sour Cream, Frito's, Grated Cheese, Lettuce, Sliced Olives.

Zucchini Soup

2 lb. Zucchini
2 C. Chicken Broth
1/2 tsp. Worcestershire sauce
3/4 C. Chopped Onion
Salt to taste
3 Tbsp. Flour
3 C. Milk
1 Sq. Butter
2 C. Velvetta Cheese (cubed)

Wash zucchini, cut of ends and grate coarsely. Melt butter in sauce pan. Add onions and saute until transparent. Blend in flour and broth, bring to a boil. Add grated zucchini and stir while adding milk. Add worcestershire sauce. Stir continuously until hot. Add cheese while stirring. Garnish with parsley.

Also, you can substitute broccoli for zucchini. This is the Thanksgiving favorite for our family. Enjoy!

Crockpot recipes

Okay, people, we're slacking a little bit. We need to have some more regular posting. If everyone does one post a month, that's one new recipe a day (on average). Doesn't need to be fancy - just something that we can all use to feed our families. Even if it's a recipe you think everyone must already have ... don't be afraid to post it. I've tried a fair amount of these posted recipes and I've been happy with the outcomes. I still could use some ideas though Ü

On that note, I need some more crockpot recipes. Anyone have any good ones? Or some soup recipes, like Jade requested. Or soup in a crockpot ... just something that I can start before I go to work and come home to. Working 2 jobs is taking so much time ... I need something that will cook itself for me Ü

Jade also had a really good idea for how to better keep things organized - by using labels (noitce them on top right hand corner). She's going to post the instructions on how to make it work. It's a good idea - then we can all search by category.

Friday, August 1, 2008

Karson's chocolate


1 cup Butter
1/2 cup Cocoa Powder
3 cups Sugar
1 - 12oz Can of Evaporated Milk
1 tsp Vanilla


1- Stir sugar and cocoa powder together dry
2- Melt butter
3- Add sugar and cocoa powder mix
4- Stir in evaporated Milk
5- Medium heat to boil
6- Stir scraping bottom for 7 minutes
7- Add Vanilla
8- Por in blender and blen for 2-4 minutes
9- Pour in Jar and serve