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 27, 2008
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
Directions:
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!
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
Directions:
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.
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!
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
Ingredients
1 Jar of Barbecue Sauce
1 pound Chicken
Buns or Rice
Directions
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
1 Jar of Barbecue Sauce
1 pound Chicken
Buns or Rice
Directions
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.
Ingredients:
Chicken tenders or breast
Rice--We use brown. Can be instant or regular
1 jar chunky salsa
1-2 cups grated cheddar cheese
Directions:
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.
Ingredients:
Chicken tenders or breast
Rice--We use brown. Can be instant or regular
1 jar chunky salsa
1-2 cups grated cheddar cheese
Directions:
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.
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