Dutch Apple Pie – Wendy Finley
Crust:
1 c. flour
½ tsp. salt
1/3 c. chilled shortening
¼ c. ice water
Filling:
7 medium golden delicious apples, peeled, cored, & very thinly sliced
½ c. sugar
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. salt
Topping:
¾ c. firmly packed dark brown sugar
¾ c. flour
½ tsp. nutmeg
1/3 c. chilled butter, cut into small pieces
Place oven rack in lowest position. Preheat oven to 400 F.
To prepare crust, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form. Add water, 1 tbs. at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12-inch circle. Fit into a 9-inch pie pan. Trim excess dough, leaving a 1-inch overhang; make a decorative edge.
To prepare filling, mix together all ingredients. Spoon into crust.
To prepare topping, in a small bowl, mix together brown sugar, flour, and nutmeg. Using a pastry blender or 2 knives, cut butter into brown sugar mixture until coarse crumbs form. Sprinkle apples evenly with topping. Bake pie until topping is lightly browned and filling is bubbly, 35-40 minutes. If pie is overbrowning, cover loosely with aluminum foil.
HINT: If I am running short on time I simply use an already made frozen pie crust. Just let it sit out for 5-10 minutes to thaw before you fill it.
Saturday, October 23, 2010
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies – Renee Nelson
These are our favorite cookies and only take 3 ingredients!...no eggs, oil, or measuring out 50 different spices!
2 spice cake mixes
1 (29 oz.) can pumpkin
1 bag chocolate chips
Mix all ingredients together. Bake at 350 degrees for 12-15 minutes.
These are our favorite cookies and only take 3 ingredients!...no eggs, oil, or measuring out 50 different spices!
2 spice cake mixes
1 (29 oz.) can pumpkin
1 bag chocolate chips
Mix all ingredients together. Bake at 350 degrees for 12-15 minutes.
Pumpkin Pie Spice
Pumpkin Pie Spice
½ tsp ground cinnamon + ¼ tsp ground ginger + 1/8 tsp ground allspice (or cloves) + 1/8 tsp ground nutmeg = 1 tsp pumpkin pie spice
½ tsp ground cinnamon + ¼ tsp ground ginger + 1/8 tsp ground allspice (or cloves) + 1/8 tsp ground nutmeg = 1 tsp pumpkin pie spice
Dinner in a Pumpkin
Dinner in a Pumpkin - Amie Earl (Stephanie Pingle)
Brown 1 ½ - 2 lbs ground beef and 1 chopped onion
Add 2 Tbsp Soy sauce, 2 Tbsp Brown Sugar, fresh sliced mushrooms, 1 can Cream of Chicken Soup & simmer for 10 minutes
Then Add 1 ½ cups rice (already cooked) & 1 can sliced water chestnuts
Spoon into hollowed out Pumpkin or use any kind of Squash you like and bake in 350ยบ oven for 1 hour or until Pumpkin or Squash is done.
Brown 1 ½ - 2 lbs ground beef and 1 chopped onion
Add 2 Tbsp Soy sauce, 2 Tbsp Brown Sugar, fresh sliced mushrooms, 1 can Cream of Chicken Soup & simmer for 10 minutes
Then Add 1 ½ cups rice (already cooked) & 1 can sliced water chestnuts
Spoon into hollowed out Pumpkin or use any kind of Squash you like and bake in 350ยบ oven for 1 hour or until Pumpkin or Squash is done.
3 Layer Pumpkin Dessert
3 Layer Pumpkin Dessert - Rosalee Leatham
2 cups flour
1 cup Brown Sugar
1 cup oatmeal
1 cup Butter
Mix until crumbly. Press half of mixture into a cake pan and bake at 350 for 15 minutes.
2 cups pumpkin
½ tsp salt
1 cup evaporated milk
½ tsp ginger
2 eggs
1 tsp cinnamon
¾ cup sugar
¼ tsp cloves
Mix together. Pour over baked crust. Bake 20 minutes longer. Sprinkle the rest of the crumble mixture on top. Bake 15 minutes longer. When cool you can top with cool whip.
2 cups flour
1 cup Brown Sugar
1 cup oatmeal
1 cup Butter
Mix until crumbly. Press half of mixture into a cake pan and bake at 350 for 15 minutes.
2 cups pumpkin
½ tsp salt
1 cup evaporated milk
½ tsp ginger
2 eggs
1 tsp cinnamon
¾ cup sugar
¼ tsp cloves
Mix together. Pour over baked crust. Bake 20 minutes longer. Sprinkle the rest of the crumble mixture on top. Bake 15 minutes longer. When cool you can top with cool whip.
Pumpkin Pie Dessert
Pumpkin Pie Dessert
Crust:
½ cup soft butter
1 egg
1 yellow cake mix (reserve 1c for topping)
Filling:
1 can pumpkin (29oz)
2 eggs
⅔ cup evaporated milk
½ cup brown sugar
2 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
¼ tsp cloves
Topping:
1 cup cake mix
1 tsp cinnamon
¼ cup sugar
¼ cup butter
Mix together crust ingredients and press in the bottom of a greased 9×13 pan. Blend filling ingredients together and pour over crust. Mix topping ingredients till crumbly. Sprinkle over filling. Bake at 350° for about 50-60 minutes. Serve warm with fresh whipped cream or vanilla ice cream.
Crust:
½ cup soft butter
1 egg
1 yellow cake mix (reserve 1c for topping)
Filling:
1 can pumpkin (29oz)
2 eggs
⅔ cup evaporated milk
½ cup brown sugar
2 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
¼ tsp cloves
Topping:
1 cup cake mix
1 tsp cinnamon
¼ cup sugar
¼ cup butter
Mix together crust ingredients and press in the bottom of a greased 9×13 pan. Blend filling ingredients together and pour over crust. Mix topping ingredients till crumbly. Sprinkle over filling. Bake at 350° for about 50-60 minutes. Serve warm with fresh whipped cream or vanilla ice cream.
Pumpkin or Squash Pie
Pumpkin or Squash Pie – Desta Watkins
2- 9” unbaked pie shells
3 cups cooked pumpkin/squash
4 eggs
1½ cups Sugar
½ tsp salt
2 tsp cinnamon
1 tsp ginger
½ tsp cloves
1 can evaporated milk (12oz)
Preheat oven to 425°. Mix ingredients in order given and pour into pie shells. Bake 15 min. then reduce temp to 350° and bake for 45 min. or until knife inserted comes out clean.
2- 9” unbaked pie shells
3 cups cooked pumpkin/squash
4 eggs
1½ cups Sugar
½ tsp salt
2 tsp cinnamon
1 tsp ginger
½ tsp cloves
1 can evaporated milk (12oz)
Preheat oven to 425°. Mix ingredients in order given and pour into pie shells. Bake 15 min. then reduce temp to 350° and bake for 45 min. or until knife inserted comes out clean.
White Chocolate Pumpkin Blondies
White Chocolate Pumpkin Blondies – Desta Watkins
1 cup butter, very soft
1½ cups brown sugar
1 egg
2 tsp vanilla
1 cup pumpkin
2 cups flour
1 tsp baking soda
¾ tsp salt
2 tsp cinnamon
¾ tsp ginger
¼ tsp ground cloves
dash nutmeg
2 cups white chips, divided
½ cup chopped nuts (opt)
Cinnamon sugar mixture for topping
Cream butter and sugar till creamy. Add egg, vanilla, and pumpkin. Mix well. Combine dry ingredients and stir in. Add 1½ cups of the chips and the nuts. Spread into a greased 9×13″ pan. Bake at 325° for about 35-40 minutes or till toothpick comes clean. Melt remaining 1/2 cup white chips and drizzle over the bars. (I added about 1/2 tsp oil to mine so the drizzle would set up a little softer.)
Notes: You could also use butterscotch chips or cinnamon chips in the bars
1 cup butter, very soft
1½ cups brown sugar
1 egg
2 tsp vanilla
1 cup pumpkin
2 cups flour
1 tsp baking soda
¾ tsp salt
2 tsp cinnamon
¾ tsp ginger
¼ tsp ground cloves
dash nutmeg
2 cups white chips, divided
½ cup chopped nuts (opt)
Cinnamon sugar mixture for topping
Cream butter and sugar till creamy. Add egg, vanilla, and pumpkin. Mix well. Combine dry ingredients and stir in. Add 1½ cups of the chips and the nuts. Spread into a greased 9×13″ pan. Bake at 325° for about 35-40 minutes or till toothpick comes clean. Melt remaining 1/2 cup white chips and drizzle over the bars. (I added about 1/2 tsp oil to mine so the drizzle would set up a little softer.)
Notes: You could also use butterscotch chips or cinnamon chips in the bars
Pumpkin Roll
Pumpkin Roll – Ashley Sawin
3 eggs
2/3 cup pumpkin
3/4 cup flour
1 tsp nutmeg
1 cup nuts (opt)
1 cup sugar
1 T. lemon juice
1 tsp baking powder
1 tsp ginger
1/2 tsp salt
powdered sugar
Filling:
2 1/2 cups powdered sugar
1 (8 oz) pkg cream cheese
6 T. butter
3/4 tsp vanilla
Beat eggs until fluffy. Add other ingredients (except for filling ingredients). Pour onto cookie sheet lined with foil. Bake at 350* for 15 minutes. Tip cake onto a towel. Sprinkle with powdered sugar. Roll and let cool.
While it's cooling, add the filling ingredients together and beat together. When cake is cool, unroll cake and spread on filling. Re-roll cake and let cool some more in fridge. Enjoy and keep in fridge!
3 eggs
2/3 cup pumpkin
3/4 cup flour
1 tsp nutmeg
1 cup nuts (opt)
1 cup sugar
1 T. lemon juice
1 tsp baking powder
1 tsp ginger
1/2 tsp salt
powdered sugar
Filling:
2 1/2 cups powdered sugar
1 (8 oz) pkg cream cheese
6 T. butter
3/4 tsp vanilla
Beat eggs until fluffy. Add other ingredients (except for filling ingredients). Pour onto cookie sheet lined with foil. Bake at 350* for 15 minutes. Tip cake onto a towel. Sprinkle with powdered sugar. Roll and let cool.
While it's cooling, add the filling ingredients together and beat together. When cake is cool, unroll cake and spread on filling. Re-roll cake and let cool some more in fridge. Enjoy and keep in fridge!
Cream Cheese Pumpkin Bread
Cream Cheese Pumpkin Bread
Batter:
1 c. pumpkin
½ c. vegetable oil
2 eggs
1 ½ c. sugar
1 2/3 c. flour
1 t. baking soda
½ t. salt
½ t. cinnamon
½ t. cloves
1 c. chopped nuts
Filling:
1 package cream cheese
1/3 c. sugar
1 egg
1 T. flour
(May add orange zest.)
Layer batter, filling, batter in loaf pan.
Bake at 325 for 1-½ hours. Makes 2 large loaf pans.
(Bake 1 hour for small loafs, less than 1 ½ hour for med loaf)
Batter:
1 c. pumpkin
½ c. vegetable oil
2 eggs
1 ½ c. sugar
1 2/3 c. flour
1 t. baking soda
½ t. salt
½ t. cinnamon
½ t. cloves
1 c. chopped nuts
Filling:
1 package cream cheese
1/3 c. sugar
1 egg
1 T. flour
(May add orange zest.)
Layer batter, filling, batter in loaf pan.
Bake at 325 for 1-½ hours. Makes 2 large loaf pans.
(Bake 1 hour for small loafs, less than 1 ½ hour for med loaf)
Pumpkin Dinner Rolls
Pumpkin Dinner Rolls – Samantha Rasmussen
Yield: 4 Dozen Rolls
Ingredients:
1 cup sugar
1/2 cup warm water
2 cups warm milk
¼ cup butter, softened or melted (I warm it with the milk above)
2 cups mashed cooked pumpkin
2 teaspoons salt
1/2 cup wheat germ or whole wheat flour
10-12 cups all-purpose flour or bread flour
7 teaspoons dry yeast
Instructions:
1. In large mixing bowl, combine sugar, water, milk, butter, pumpkin, and salt. Mix well.
2. Add wheat germ, 7-8 cups of the flour, and yeast. Mix, and then continue adding flour and kneading until dough is elastic and not sticky.
3. Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 60-90 minutes).
4. Punch dough down and divide into thirds. Divide each third into 16 pieces and shape into balls.
5. Place on greased baking sheets, and grease tops. (I use two 11x15-inch baking sheets, and put 24 rolls on each.) Cover and let rise until almost doubled, about 30 minutes.
6. Bake at 350 degrees for 15-20 minutes, until tops are golden. Remove to wire racks and cover with a towel. Brush tops with butter if desired, as soon as rolls are removed to the wire racks. Serve warm with butter.
Notes: If you use a kitchen aid, take the dough out of the mixing bowl and kneed the last few cups of flour in by hand - otherwise the dough will get stuck in the springs above the mixing attachment. ...Or if you cut the recipe in half, then the kitchen aid can do all of the work for you :)
Yield: 4 Dozen Rolls
Ingredients:
1 cup sugar
1/2 cup warm water
2 cups warm milk
¼ cup butter, softened or melted (I warm it with the milk above)
2 cups mashed cooked pumpkin
2 teaspoons salt
1/2 cup wheat germ or whole wheat flour
10-12 cups all-purpose flour or bread flour
7 teaspoons dry yeast
Instructions:
1. In large mixing bowl, combine sugar, water, milk, butter, pumpkin, and salt. Mix well.
2. Add wheat germ, 7-8 cups of the flour, and yeast. Mix, and then continue adding flour and kneading until dough is elastic and not sticky.
3. Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 60-90 minutes).
4. Punch dough down and divide into thirds. Divide each third into 16 pieces and shape into balls.
5. Place on greased baking sheets, and grease tops. (I use two 11x15-inch baking sheets, and put 24 rolls on each.) Cover and let rise until almost doubled, about 30 minutes.
6. Bake at 350 degrees for 15-20 minutes, until tops are golden. Remove to wire racks and cover with a towel. Brush tops with butter if desired, as soon as rolls are removed to the wire racks. Serve warm with butter.
Notes: If you use a kitchen aid, take the dough out of the mixing bowl and kneed the last few cups of flour in by hand - otherwise the dough will get stuck in the springs above the mixing attachment. ...Or if you cut the recipe in half, then the kitchen aid can do all of the work for you :)
Pumpkin Pancakes
Pumpkin Pancakes –Samantha Rasmussen
Option #1
2 cups favorite pancake mix (plus water, or eggs/milk, as indicated on box)
½ cup pumpkin
½ tsp allspice
¼ cup water
½ tsp ginger
1 tsp cinnamon
*Can substitute 2 tsp Pumpkin Pie Spice for cinnamon, allspice and ginger
Option #2 – from scratch
1 cup wheat flour
1 tsp cinnamon
1 cup white flour
½ tsp salt
3 Tbsp brown sugar
1 ¾ cup milk
2 tsp baking powder
1 cup pumpkin
1 tsp baking soda
1 egg
½ tsp allspice
2 Tbsp oil
½ tsp ginger
Directions
1. In mixing bowl, combine pancake mix with water or eggs/milk. Whisk. Then whisk in canned pumpkin and water. Finally, whisk in spices.
1b. Option #2–In mixing bowl, stir together flours, brown sugar, powder, soda, allspice, ginger, cinnamon and salt. Whisk in milk, then pumpkin, then egg and oil.
2. Pour batter in 1/3 cup portions onto griddle. Let cook until bubbles form. Flip and let cook another 1-2 minutes.
Option #1
2 cups favorite pancake mix (plus water, or eggs/milk, as indicated on box)
½ cup pumpkin
½ tsp allspice
¼ cup water
½ tsp ginger
1 tsp cinnamon
*Can substitute 2 tsp Pumpkin Pie Spice for cinnamon, allspice and ginger
Option #2 – from scratch
1 cup wheat flour
1 tsp cinnamon
1 cup white flour
½ tsp salt
3 Tbsp brown sugar
1 ¾ cup milk
2 tsp baking powder
1 cup pumpkin
1 tsp baking soda
1 egg
½ tsp allspice
2 Tbsp oil
½ tsp ginger
Directions
1. In mixing bowl, combine pancake mix with water or eggs/milk. Whisk. Then whisk in canned pumpkin and water. Finally, whisk in spices.
1b. Option #2–In mixing bowl, stir together flours, brown sugar, powder, soda, allspice, ginger, cinnamon and salt. Whisk in milk, then pumpkin, then egg and oil.
2. Pour batter in 1/3 cup portions onto griddle. Let cook until bubbles form. Flip and let cook another 1-2 minutes.
Monday, October 18, 2010
Mini Apple Pies
While getting ready for our Relief Society Meeting (Oct 20 at 7pm) I came across this post. She made fun mini apple pies in a muffin tin. She freezes them and bakes off what she wants so that she can have hot apple pie whenever and with not much effort. Just thought I would share the link since she has pictures to go along with the recipe.
See you on Wednesday!
http://heavenlyhomemakers.com/mini-apple-pies-a-part-of-this-complete-breakfast
See you on Wednesday!
http://heavenlyhomemakers.com/mini-apple-pies-a-part-of-this-complete-breakfast
Tuesday, October 12, 2010
Pumpkin Chocolate Chip Waffles
To get you excited about the Relief Society Meeting on Oct 20, here is a recipe for Pumpkin Chocolate Chip Waffles. Enjoy!
Ingredients
1 1/2 cups wheat flour
3 teaspoons baking powder
1/2 teaspoon baking soda
2 t pumpkin pie spice
1 pinch salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup canned pumpkin
1 3/4 cups milk
1 1/2 cups mini chocolate chips
4 tablespoons margarine melted and cooled
Ingredients
1 1/2 cups wheat flour
3 teaspoons baking powder
1/2 teaspoon baking soda
2 t pumpkin pie spice
1 pinch salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup canned pumpkin
1 3/4 cups milk
1 1/2 cups mini chocolate chips
4 tablespoons margarine melted and cooled
Directions
1. Make waffle batter in blender or in mixing bowl with hand mixer. Place on greased waffle iron. Cook until steam stops escaping from the waffle iron.
*****If you have any recipes you would like to share with the sisters in the ward, email them to me at sprasmussen @ gmail.com or comment on this post. That way I can put together a handout to distribute at our meeting. Thanks!!!*****
Tuesday, September 28, 2010
October Relief Society Meeting
Our October mid-week Relief Society Meeting will be on Wed, October 20.
For the recipe class on Oct 20 we will be talking about Fall Recipes - cider, things made with pumpkin, and other fall recipes. If you have any recipes you would like to share with the sisters in the ward, email them to me at sprasmussen @ gmail.com or comment on this post. That way I can put together a handout to distribute at our meeting. Thanks!!!
~Sam
Saturday, September 18, 2010
Another Zucchini Recipe
Didn't realize how long it has been since I posted!
Anyways, I came across a recipe for Zucchini Crisp yesterday that I think I am going to try out. Someone in the ward was talking about zucchini pie at the Relief Society Meeting in August and I think this would be similar.
Zucchini "Crisp"
by Amy Dotson
Peel and slice 4 cups of zucchini.
Toss sliced zucchini with 1/2 tsp cinnamon and 2 Tbs sugar.
Grease an 8x8 baking dish and Preheat the oven to 375 degrees.
Pour zucchini slices into greased baking dish. Mix the following items together thoroughly and sprinkle over the zucchini.
Bake for 30 minutes or until zucchini is tender and the topping is browned.
Serve with vanilla ice cream or whipped cream (or both!)
http://mormonmommyblogs.blogspot.com/2010/09/zucchini-its-coming-out-my-ears-part-1.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+MormonMommyBlogs+%28Mormon+Mommy+Blogs%29
Anyways, I came across a recipe for Zucchini Crisp yesterday that I think I am going to try out. Someone in the ward was talking about zucchini pie at the Relief Society Meeting in August and I think this would be similar.
Zucchini "Crisp"
by Amy Dotson
Peel and slice 4 cups of zucchini.
After I peel the zucchini, I like to rinse it to get that slippery stuff off. Also, it works best if you quarter the zucchini length-wise before slicing it.
Toss sliced zucchini with 1/2 tsp cinnamon and 2 Tbs sugar.
Grease an 8x8 baking dish and Preheat the oven to 375 degrees.
Pour zucchini slices into greased baking dish. Mix the following items together thoroughly and sprinkle over the zucchini.
- 2/3 to 3/4 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1/2 cup oats
- 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/3 cup butter, softened (not melted)
Bake for 30 minutes or until zucchini is tender and the topping is browned.
Serve with vanilla ice cream or whipped cream (or both!)
http://mormonmommyblogs.blogspot.com/2010/09/zucchini-its-coming-out-my-ears-part-1.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+MormonMommyBlogs+%28Mormon+Mommy+Blogs%29
Friday, August 27, 2010
Curry Coconut Chicken Stir-Fry
Giselle posted the following on Facebook a day or so ago:
"Anyone looking for something different to eat tonight! I did this and it's yummy! I did only use green curry paste and I used my zucchini from garden for my veggies along with yellow squash all cut up small ...the kids and hub loved it...my new fav for the moment!! http://www.youtube.com/watch?v=HvSDgcu454w"
"Anyone looking for something different to eat tonight! I did this and it's yummy! I did only use green curry paste and I used my zucchini from garden for my veggies along with yellow squash all cut up small ...the kids and hub loved it...my new fav for the moment!! http://www.youtube.com/watch?v=HvSDgcu454w"
Saturday, August 21, 2010
Easy Broccoli Cheese Soup
Easy Broccoli Cheese Soup
2 cups water
2 cubes Chicken Bouillon
3 cups chopped Broccoli
1 small can Cream of Chicken Soup
2 large chopped Carrots
1 cup Shredded Cheddar Cheese
4 oz. Cream Cheese
Simmer vegetables in water and bouillon until vegetables are tender. Remove from heat and add the rest of the ingredients. Stir until smooth. Makes 5 (8oz.) servings.
2 cups water
2 cubes Chicken Bouillon
3 cups chopped Broccoli
1 small can Cream of Chicken Soup
2 large chopped Carrots
1 cup Shredded Cheddar Cheese
4 oz. Cream Cheese
Simmer vegetables in water and bouillon until vegetables are tender. Remove from heat and add the rest of the ingredients. Stir until smooth. Makes 5 (8oz.) servings.
Grilled Corn on the Cob
Grilled Corn on the Cob
If the ears have many layers of husk on them, peel off the first few only, leaving a few layers for protection. Soak the whole cobs in a pot of cold water for 15 minutes. Be sure the ears are completely covered with water. This will provide extra moisture for cooking and will steam the corn kernels inside the husks. While the corn is soaking, preheat the grill to a medium temperature.
After soaking, remove the corn from the water and shake off any excess water. Begin by pulling the husks of the corn back (but do not completely remove them). Remove and discard only the silk.
Brush the kernels with olive oil or butter. If desired, before you re-wrap the corn in the husks, add a little salt and black pepper. Then reposition the husks back over the kernels and tie each ear with a piece of loose husk or twine.
Place the prepared ears of corn on a medium heat grill, rotating the corn as needed to keep it from getting charred too much on one side. After a couple of turns, place the corn husk on an indirect heat (moved to the side of the grill) or on the top shelf of your grill, and close the cover.
Allow the corn to slowly continue cooking for approximately 15 minutes.
If the ears have many layers of husk on them, peel off the first few only, leaving a few layers for protection. Soak the whole cobs in a pot of cold water for 15 minutes. Be sure the ears are completely covered with water. This will provide extra moisture for cooking and will steam the corn kernels inside the husks. While the corn is soaking, preheat the grill to a medium temperature.
After soaking, remove the corn from the water and shake off any excess water. Begin by pulling the husks of the corn back (but do not completely remove them). Remove and discard only the silk.
Brush the kernels with olive oil or butter. If desired, before you re-wrap the corn in the husks, add a little salt and black pepper. Then reposition the husks back over the kernels and tie each ear with a piece of loose husk or twine.
Place the prepared ears of corn on a medium heat grill, rotating the corn as needed to keep it from getting charred too much on one side. After a couple of turns, place the corn husk on an indirect heat (moved to the side of the grill) or on the top shelf of your grill, and close the cover.
Allow the corn to slowly continue cooking for approximately 15 minutes.
Zucchini Chicken Casserole
Zucchini Chicken Casserole
1 pkg Stove Top Stuffing, prepared
1 (10 ¾ oz) can cream of chicken
1 pint sour cream
1 grated onion
1-3 cups cooked and cubed chicken
3 cups diced zucchini
1 cup grated carrots
Boil vegetables until tender. Drain. Mix all ingredients together and put in casserole dish. Cover with grated cheese if desired. Bake at 350 degrees for 45 min.
1 pkg Stove Top Stuffing, prepared
1 (10 ¾ oz) can cream of chicken
1 pint sour cream
1 grated onion
1-3 cups cooked and cubed chicken
3 cups diced zucchini
1 cup grated carrots
Boil vegetables until tender. Drain. Mix all ingredients together and put in casserole dish. Cover with grated cheese if desired. Bake at 350 degrees for 45 min.
Friday, August 20, 2010
Fake Lasagna
Fake Lasagna
Brown 1 lb ground beef. Add 2 large cans Spaghetti Sauce. Heat. Cook 1 ½ cups elbow macaroni. Slice and steam 2 zucchini. Add cooked noodles and steamed zucchini to sauce. Take off heat and add 1lb cottage cheese, 1 cup cubed or shredded mozzarella. Stir as little as possible. Serve with garlic bread.
Brown 1 lb ground beef. Add 2 large cans Spaghetti Sauce. Heat. Cook 1 ½ cups elbow macaroni. Slice and steam 2 zucchini. Add cooked noodles and steamed zucchini to sauce. Take off heat and add 1lb cottage cheese, 1 cup cubed or shredded mozzarella. Stir as little as possible. Serve with garlic bread.
Thursday, August 19, 2010
Pork and Zucchini Stir Fry
Pork and Zucchini Stir Fryapprox 1 lb Boneless Pork Ribs or Boneless Pork Chops
3 Zucchini or Yellow Squash
BBQ Sauce
Teriyaki sauce
Rice
Cut squash into long, thin strips. Steam in microwave about 3 min. Cut Pork into small pieces and place in large skillet. Cover in equal parts Teriyaki and BBQ sauce. Simmer until meat is cooked. Add squash. If desired, add more sauce. Cook for a few minutes until squash are cooked through. Serve over Rice.
Garden Vegetable Recipes
Over the next few days I will post the recipes from the handout last night. I know some people like to store recipes on their computer, so this way you can copy and paste rather than re-type the recipes. And those of you who didn't get to make it to the Relief Society Meeting can see what we talked about (there should also be handouts available on Sunday). I showed how to make zucchini and eggs, as well as zucchini brownies - and we all tasted the finished product. Then we talked about different recipes that we all like to make using produce from our gardens.
Those of you who shared recipe ideas with us last night are welcome to post your recipes too - the more, the better!
Those of you who shared recipe ideas with us last night are welcome to post your recipes too - the more, the better!
Zucchini Brownies
Zucchini Brownies
recipe from Angelic Jackson
1/2 cup vegetable oil
1/2 cup sugar
2 tsp vanilla
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded zucchini
Pre-heat oven to 350 and grease a 9x13 pan. Mix oil sugar and vanilla. Add the flour, cocoa, soda and salt. Mix. At this point you will think that there is not enough liquid but keep going – it will work! Add the 2 cups zucchini and mix…and mix until you get a gooey mixture. Spread in 9x13 pan and bake for 25-30 min. Dust with powdered sugar or top with frosting.
recipe from Angelic Jackson
1/2 cup vegetable oil
1/2 cup sugar
2 tsp vanilla
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded zucchini
Pre-heat oven to 350 and grease a 9x13 pan. Mix oil sugar and vanilla. Add the flour, cocoa, soda and salt. Mix. At this point you will think that there is not enough liquid but keep going – it will work! Add the 2 cups zucchini and mix…and mix until you get a gooey mixture. Spread in 9x13 pan and bake for 25-30 min. Dust with powdered sugar or top with frosting.
Friday, August 6, 2010
August Releif Society Meeting
This month we will talk about Recipes using vegetables from our gardens.
I have been trying out different recipes using zucchini recently since that is what we are getting a lot of from our garden right now. So hopefully I will have several tasty recipes ready to share with you all!If you have a favorite recipe using vegetables out of your garden, bring it with you to share on Wed, August 18 from 7-8:30pm. See you there!
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