Monday, November 21, 2011

Pizza Crust

This makes 3 large pizzas. If you don't want to cook that many at once, then put the extra dough in the freezer for later use. (put dough into a gallon ziploc bag and freeze for another time.)

3 1/2 c. hot water (I run my tap as hot as it can get)
1/4 c. sugar
1 T. salt
2 T. yeast
7-9 cups flour (I always use 9)

Mix water, sugar, salt and 4 cups of flour (I mix it for a bit on speed 2 of my mixer-using the dough hook). Then add the yeast and the rest of the flour. Knead on speed 2 for 9 minutes.
Heat oven to 500 degrees.
Grease counter top/cutting board and cut into 3 equal parts. Grease pizza pan (I recommend pans that have holes/ventilation on the bottom - these are available at regular stores) and sprinkle with cornmeal (I get cornmeal by grinding popcorn kernels in my wheat grinder - make sure your grinder can handle this before you do it! i.e. read the manual! :)
Stretch dough with hands and press into the pan. Cover with sauce and favorite toppings. Bake for 8 to 10 minutes in hot oven.

Tuesday, November 15, 2011

Whole Grain Pizza Crust

I got this recipe from my mother-in-law and if you are trying to go the whole grain route this is pretty good. (Note: this would probably not be good to you if you are not accustom to eating whole grains)

1 1/4 to 1 1/2 cups bread flour or all-purpose flour
3/4 cup whole wheat flour
1/4 cup yellow cornmeal
1/4 cup flaxseed meal
1 tsp active dry yeast
1 tsp kosher salt

In a large bow, combine 1 cup of bread flour, the whole wheat flour, cornmeal, flaxseed meal, yeast, and salt. Add 1 cup warm water (105F to 115F) I just look for it is be a little steamy; stir to combine. Turn out dough onto a lightly floured surface. Knead in enough of the remaining 1/4 to 1/2 bread flour to make a moderately soft dough that is smooth and elastic. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (2-3 hours). Punch down dough. Turn out dough onto a lightly floured surface. Divide dough into two portions. Cover and let rest 10 minutes. Use as directed in individual pizza recipes.

Turkey Gyro Pizza

Got this from a random recipe book. I like that this is light and easy to throw together.

1/4 lb sliced deli turkey breast, cut into strips
1 can sliced ripe olives, drained
1/2 cup crumbled feta cheese
1 1/2 shredded mozzarella cheese
1 small tomato, chopped (1/2 cup)
1/2 cup chopped cucumber

Top crust with turkey and olives; sprinkle with feta and mozzarella cheeses. Bake about 10 minutes or until cheese is melted. Sprinkle with tomato and cucumber.

Provolone, Tomato and Fresh Basil Pizza

We saw this recipe on the back of the packaging of the provolone cheese we get from Costco. Tried it and liked it! Simple but good.

3 Tbsp olive oil
1 homemade or refrigerated pizza dough
1/4 cup parmesan cheese
12 oz mild provolone cheese
5 roma tomatoes, thinly sliced
salt and pepper
fresh basil leaves, chopped

Coat a pizza pan with olive oil and spread dough out evenly to all edges of the pan. Sprinkle Parmesan cheese onto crust and top with provolone cheese. Arrange sliced tomatoes on top of the cheese and sprinkle with salt, pepper and fresh basil. Bake in a preheated 425 oven for 10 minutes or until crust is golden brown.

Creamy Wild Rice Soup

8 ounces fresh button mushrooms
2 tsp vegetable oil
1 onion (for about 1 cup chopped)
1 can (14 oz) chicken broth or 2 cups homemade chicken stock
1 can (10 3/4 oz) condensed cream of mushroom soup
1 box (6.2 oz) fast cooking long grain and wild rice blend
black pepper to taste

1. Rinse, pat dry, and slice mushrooms, discarding any tough stems.
2. Heat oil in 4 1/2 qt dutch oven or soup pot over medium heat. Peel and coarsely chop onion, adding it to pot as you chop. Raise heat to medium high. Cook for 1 minute, stirring from time to time. Add mushrooms and cook, stirring occasionally, til mushrooms release liquid, about 3 minutes.
3. Add broth, cream of mushroom soup, and 2 cups water (or however much water is called for on the box of rice). Add rice and seasoning packet. Stir well, cover pot, and raise heat to high. Bring to a boil. Reduce heat to low and stir well. Cover and cook at a simmer til rice is tender, about 5 minutes. Season with black pepper and serve.

*The long grain and wild rice blend doesn't need to be the 5 minute type. Just simmer for as long as the box directions tell you to. I've done both and have had excellent results either way. Also, my husband doesn't like mushrooms, so I've left them out and the soup still tastes great. Freeze dried mushrooms also work. Just add them when you add the broth and water, no extra liquid required.

Chicken and Onion Pizza

1 pizza crust
2 teaspoons olive oil
1 medium-size onion (for about 3/4 cup sliced)
1 cup salsa
1 cup already cooked chicken chunks
2 cups shredded Monterey Jack cheese

1. heat oil in a skillet over medium heat, peel onion and slice into rings, adding them to the skillet as you slice. Cook, stirring, til the onion is well browned, about 7 minutes. set aside.
2. Spread salsa over the prepared crust. Chop chicken into very small pieces and spread over the salsa. Top with onions and cheese.
3. Bake pizza according to dough instructions til cheese is melted and crust reaches desired crispness.

Sunday, November 13, 2011

Tostada Pizza

This is a favorite from my house - I copied from California Pizza Kitchen.

Pizza Dough
1/4 -1/2 can of refried beans
cheddar or monterey jack or mexican blend cheese
lettuce chopped
tomato diced
2 -3 tbsp ranch dressing
shredded chicken (I just use canned chicken and shred it)
1/2 avocado (optional)
salsa or i like taco bell hot sauce

If you are doing home pizza dough or dough that is not already cooked. I put in the oven for like 5 minutes or so to cook before putting on the toppings. Then I spread refried beans on the bottom (I act like it is the pizza sauce). Then top with shredded chicken and cheese. Then stick it in the oven for the rest of the time. After it has been cooked (reached golden brown) then I topped with my lettuce, tomatoes, avocado, and drizzle salsa (or I like to use taco bell hot sauce) and ranch on top. The pizza is kind-of dry so be pretty liberal on the ranch and salsa. Hope you enjoy!

Saturday, November 12, 2011

Creamy White Chili

...because Melanie Zimmerman said this is a must try!!!


Creamy White Chili

l lb. boneless chicken breast cubed
1 medium onion chopped
1 1/2 t. garlic powder
1 T Veg. Oil 

Saute chicken and above ingredients in a large saucepan and set aside.

2 cans Great Northern Beans (rinsed and drained) {I prefer 4 cans)
1 can chicken broth
2 cans chopped green chili's
1 t. salt
1 t. ground cumin
1 t. dried oregano
1/2 t. pepper
1/8 t. cayenne pepper
1 c. sour cream
1/2 c. whipping or heavy cream

In a large pot combine chicken, beans, broth, green chili's, and seasonings. Bring to boil. Reduce heat and simmer uncovered for 30 min. Remove from heat and stir in sour cream and cream. Serve. 

Thursday, November 10, 2011

Pizza Crust and Sauce

Pizza Crust

1 1/2 tablespoon instant yeast
1/ 2 teaspoon salt
2 cups flour
1 cup water
1 tablespoon olive oil

(Olive oil makes it crisper than other oils)

Mix flour, yeast and salt. Add oil and water. Knead for 5 minutes. Liberally oil 15" deep dish pizza pan. Oil hands and press dough out to sides until it stays. Let rise about 45 minutes. Bake 7 minutes in preheated 500 degree oven. Remove from oven. Spread pizza sauce, cheese and toppings. Bake 7 more minutes or until crust is done.



Pizza Sauce

1 8 ounce can tomato sauce
1/4 cup water
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon sugar
Dash onion powder
1/4 teaspoon lemon juice
1 Bay leaf

Combine all ingredients. Bring to a boil. Simmer 30 minutes, stirring occasionally. Remove bay leaf before spreading.

Thin-Crust Chicken Bacon Artichoke Pizza (Papa Murphy's knock-off)

I love getting this at Papa Murphy's. Doesn't this look the best?
Thin-Crust Chicken Bacon Artichoke Pizza recipe
Full recipe here: http://www.tammysrecipes.com/thin_crust_chicken_bacon_artichoke_pizza

Philly Swiss Cheese Pizza

Melanie Zimmerman's kitchen of wonders presents: My sisters "Philly Swiss Cheese Pizza"

Crust:
1 Tbsp Active Dry Yeast
1 cup Warm water (105 to 115 degrees F)
1 tsp sugar
1 tsp salt
2 Tbsp vegetable oil
2 1/2 cup flour

Dissolve yeast in the water. Add the rest of the ingredients in and mix. Dump onto floured surface. Knead into a smooth dough (5 minutes or so). Roll out and press down onto a greased pizza pan. Add toppings. (You can double or triple the batch and freeze the extras if you don't need it. You can also freeze the pizzas already cooked.)

Toppings:
1 medium onion, sliced
1 medium green pepper, sliced
8 oz mushrooms
8 oz Roast Beef, cooked and cut into bit size pieces
3 Tbsp Worcestershire sauce
1/4 tsp pepper
3 Tbsp Olive oil
1 tsp garlic
4 cup Provolone cheese (I used slices form the Deli)
1/4 cup Parmesan cheese

Saute vegetables. Add beef. Cook 3 minutes with Worcestershire sauce and pepper. Take off heat. Brush dough with olive oil and spread garlic over dough. Spread mixture on top then sprinkle with Provolone and Parmesan cheese. Cook at 450 for 12-15 minutes.

Tuesday, November 1, 2011

EASY Thai Noodle Dish

Thai Chicken and Peas

a pound of chicken
package of sugar snap peas
1 cup Italian dressing
2 Tbsp honey
2 Tbsp soy sauce
2 Tbsp crunchy peanut butter (creamy works fine too....but crunchy adds some chunks)
1 tsp crushed red pepper
noodles of choice (8-10 oz)

Dice chicken and cook with a little bit of oil and 1/4 cup Italian dressing.
When chicken is looking pretty done, add the package of sugar snap peas and cook another 3 mins or so.
Meanwhile, combine the rest of the Italian dressing, honey, soy, pb and red pepper and whisk until is it saucy.
Once chicken is done, combine noodles sauce and chicken. Enjoy!

Monday, October 31, 2011

Chicken and White Bean Chili

From Tammy Hokanson:

3 cups diced or shredded garlic roasted chicken
2 tsp oil
6 cloves garlic
1 cup chopped onion
3 (15 oz) can great northern beans
3 (14 1/2) oz can chicken broth
1/3 cup fresh jalapeno
1 1/2 tsp cumin
1/4 cup lime juice
1/4 cup fresh cilantro
1 Tbsp corn starch
1 Tbsp cold water

Mash 1 can beans with 2 cloves garlic. Heat oil and saute onion and remainder of the garlic. Add chicken and all of the beans (2 can plus the mashed beans). Add chicken broth, jalapeno, cumin, and lime juice. Heat over medium heat for 25 minutes. In separate container stir together corn starch and water. Add to the chili. Top with cilantro. Other toppings could include sour cream, cheese, corn chips, additional lime juice and/or additional cilantro.

Wednesday, October 19, 2011

Peanut Butter Crunchies

By: Randi Holmes
~Quick, easy, yummy, healthy treats that adults and kids love~

1/2 Cup Almond Butter
1/8 Cup Peanut Butter
1/4 Cup Agave
1/4 tsp Nutmeg
(mix well)

Add: 1 1/2 Cups of Old Fashioned Oats
(stir until oats are covered)

Scoop out small spoon size cookies and place in fridge or freezer to harden, although
you can eat them at room temp too. Whatever you prefer.
*Makes about 15 cookies*

Monday, October 17, 2011

Creamy Enchilada Soup


Straight from the kitchen of Melanie Zimmerman:


1  big can of shredded chicken (you can buy them at Costco)
1 can corn with juice
2-3 cubes chicken bouillon
2 cans cream of chicken soup
1 container sour cream (16 oz.)
Add enough milk to thin to desired consistency.
1 can diced green chilies
(puree a bell pepper to add a veggie)  it is really good! (optional)
8-12 corn tortillas cut up in strips.
Mix all ingredients together.  Place crock pot and cook on high until warm.  Or you can cook it on the stove and warm it until it is hot enough to eat. 

Saturday, October 15, 2011

Oatmeal Pancake Mix

Michelle Durham says "This is my favorite pancake recipe from one of my favorite recipe websites of all time.  Seriously everything is tried and true on here.  I like that you can make up the mix ahead of time to make pancakes from for the weeks ahead.  My step daughter loves these pancakes.  Your kids will too.
Oatmeal Pancake Mix
from melskitchencafe.com
*Note (added 3/2011): I've updated this recipe several times to reflect that I generally use 100% whole wheat flour (five cups total, instead of using 2 cups of all-purpose flour). I prefer white wheat flour, although red wheat could be used and will lend an even heartier taste to the mix. Also, I made it the other day and before I added the oats to the mix, I threw them in my blender (yep, blender) and pulverized them to a powder. We loved the result! Loved it. Although the texture with the unblended oats is fantastic in it's own right, blending the oats lends a smooth texture to the mix and finished pancakes. I'll be doing it that way from now on!
*Makes 10 cups of dry mix
3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil
Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I've never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!
*1 cup of mix will make about 4-5 4-inch pancakes.

Friday, October 14, 2011

Cheeseburger Soup

1/2 lb. hamburger
3/4 c. chopped onion
3/4 c. shredded carrots
3/4 c. diced celery
1 tsp. dried basil
1 tsp. parsley
4 T. butter, divided
3 c. chicken broth
4 c. peeled, diced potatoes
1/4 c. flour
8 oz. Velveeta cheese, cubed
1 1/2 c. milk
salt & pepper
1/4 c. sour cream
Brown beef, drain, set aside. In 3 qt. saucepan, saute onion, carrots, celery, basil and parsley in 1 t. butter until veggies are tender, about 10 minutes. Add broth, potatoes and beef, bring to a boil. Reduce heat, cover and simmer for 10-12 minutes until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir for 3-5 minutes or until bubbly (mine never bubbles, but that's what the recipe says...). Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt & pepper, cook and stir until cheese melts. remove from heat, blend in sour cream. Makes 8 servings.

Tortellini Soup

1 lb. Italian Sausage (I usually use a tube of frozen pork sausage, can also sub. hamburger)
1 c. chopped onion
5 c. beef broth
4 Med chopped tomatoes or 1 can diced (use the cans with green chiles for more kick. yum!)
1 tsp. Italian seasoning
2 cloves garlic - diced
1/2 c. water
1 c. sliced carrots
8 oz. can of tomato sauce


1 c. sliced zucchini OR 1 cup green beans (canned beans when fresh veggies not in season)
2 c. frozen cheese tortellini
1/2 c. chopped green pepper

Bring the first 9 ingredients to a boil and cook 30 minutes. Add green veggies and tortellini and simmer another 35 minutes very low. Serve with parmesan cheese sprinkled on top.

Baked Potato Soup

In my family this is the meal all the girls get together and have when the guys go to Priesthood session.

Baked Potato Soup
1/3 cup butter
2/3 cup flour
Cook together until flour starts to brown.
4 large baked potatoes, diced and skinned
12 strips bacon, cooked and crumbled
4 green onions
1 cup sour cream
1 1/4 cup shredded cheddar
7 cups milk
1/2 tsp salt
1/4 tsp pepper
 Mix all ingredients together and simmer until cheese is melted and all is hot.

When I make this soup I start by browning my flour in the butter and then I take my blender out and make 7 cups of powdered milk. While the blender is still going I dump the clumping flour into the blender because I HATE clumps and otherwise I seem to spend forever trying to stir the clumps out. I empty my blender into the pot and throw everything else in and call it good.

 A little hint... this meal is best finished with a hot brownie and ice-cream on top!!

Creamy Tomato Basil Soup

This recipe comes from the kitchen of Shellee Draper. Her son is in my cub scout den. One week we were talking about our favorite foods and this boy said "My moms Tomato Basil Soup". Now let me tell you... if a 10 year old boy puts his moms soup over pizza you know it is going to be good. Shellee says:


When we have it at home, I make ham and cheese sandwiches and we dip them in as we eat it.  Just so you know!  

Creamy Tomato Basil Soup

2 cups onions chopped
1/2 tsp dried thyme
1/2 dried basil
3/4 c butter divided
2 Tablespoons olive oil
2 cans (1 pound 15 ounches each) Italian tomatoes
4 Tablespoons tomato paste
4 c chicken broth
1-4 c flour
1 c heavy cream
1 tsp sugar
salt and pepper to taste

In a large pot, saute onion, thyme, basil in 1/2 c butter and olive oil until onion wilts.  Add tomatoes and paste, simmer for 10 minutes.  In a separate bowl, mix 5 Tablespoons broth to flour until smooth.  Stir flour mixture into soup.  Add remaining broth and simmer for 30 minutes, stirring frequently.  Put soup through blender, food processor or hand blender.  Soup can be prepared ahead of time up to this point.  just before serving, add sugar, cream and 1/4 c butter, salt and pepper to taste.  

SO, I basically follow the recipe on this, but here are a couple of hints:  Since you do have to blend the soup at the end, I chop up my onions very carelessly.  :)  When you do blend, do it in small batches.  Don't fill up your blender more than half way, unless you enjoy a red ceiling.  Sometimes I will let it cool a bit before I blend it.  Just be careful doing that.  The only other thing is that sometimes if I'm feeling like NOT dying an early death, I will half the butter and use half and half.  Most of the time I make it full throttle though!  It's so yummy!  Enjoy!  

Monday, September 12, 2011

Lacie's Creamed Corn

From Lacie Meyers

20 oz. frozen kernel corn
8 oz whipping cream
4 oz milk
1 tsp salt
1/4 tsp accent
6 tsp sugar
pinch white pepper
2 Tbs melted butter
2 Tbs flour

Mix all ingredients except the butter and flour in a pot and bring to a boil. Simmer for 5 minutes. Blend butter and flour. Add to corn. Mix well and remove from heat.

Zucchini Oatmeal Cookies

From Holly Thurgood

1 c. butter
2 c. sugar
2 eggs
1 tsp. vanilla
3 c. flour
1 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
2 c. zucchini, grated
3 1/2 c. oatmeal
1 c. raisins, optional
1 c. nuts, optional
(instead of nuts or raisins, she did 2 cups chocolate chips....)

Beat butter and sugar together well. Beat in eggs and vanilla. Mix dry ingredients together and add creamed mixture. Stir in zucchini, oatmeal, raisins and nuts. Drop onto greased cookie sheet. Bake at 350°F for 10-12 minutes.

Note: 2 cups mashed bananas may be substituted for zucchini.

Zucchini Brownies

2 cups shredded and drained zucchini
2 cups flour
2 tsp vanilla
1 cup nuts (optional)
1 1/4 cups sugar
1 1/2 tsp baking soda
1 tsp salt
4 Tbs cocoa
1/2 c melted butter or margarine
1 beaten egg

Sift dry ingredients together then add to rest of ingredients. Spread in greased cookie sheet. Bake at 350 for 18-20 minutes. Test by touching- it will be moist and sticky. Cool before icing (if you want to ice...).

Zucchini Soup

From the kitchen of the FABULOUS Becky Rollins.

3 cups slice zucchini
1/2 cup water
3 Tbs fresh chopped onion (or 1 Tbs dried)
1 tsp season-all
1/2 tsp parsley
2 chicken bouillon cubes
2 Tbs butter
2 Tbs flour
1 cup milk
1/8 tsp white pepper (or salt and pepper to taste)
1/2 cup light cream

Combine onion, water, season-all, parsley and bouillon with zucchini in a pot. Cook 5-10 minutes until tender. Puree in blender.
In a separate pot, melt butter and flour as roux, add milk and pepper, simmer until it all melts and thickens. Combine your two pans of deliciousness and add cream.
Top with a dollop of sour cream and paprika.

Sunday, September 4, 2011

Pesto Veggie Pizza

1 tortilla (for each person who wants one)
cheese (cheddar or mozarella)
pesto sauce
raw spinach,bell peppers, artichoke,zuchinni, squash,tomato, etc.

Take a tortilla and pour pesto sauce over it to cover (just like you would do tomato sauce for pizza) then add veggies. You can add more vegetables than I put or less depending on what you like. I slice my veggies and place on pesto sauce. Then cover veggies with cheese. Put the oven on broil for about 5 minutes until the cheese is melted. Eat and enjoy.

You also can add chicken to this if you would like.

Sunday, August 28, 2011

Zucchini Brownies

Wish I had a recipe for these, I would love to make them right now!

Friday, August 26, 2011

Italian Meatball Soup

Contributed by Holly Thurgood.

(Original Recipe)
10 oz tomato sauce
14 oz beef broth
1 t Italian Seasoning
14.5 oz Italian Style Diced Tomatoes
1/4 pkg Costco frozen Meatballs
8 oz spiral pasta

Bring all ingredients except pasta to a boil; then add pasta and cook until pasta is done. Serve with parmesan cheese

(Holly version)
10 oz tomato sauce
6 c water
6 beef bouillon cubes
1 t Italian Seasoning
1 pint home canned tomatoes
1/4 pkg Costco frozen Meatballs
12 oz pasta

Bring all ingredients except pasta to boil; then add pasta and cook until pasta is done. Serve with parmesan cheese.

Taco Soup

Contributed by Ashley Taylor.

1 lb ground meat
chopped onion to taste
2 cans Italian style diced tomatoes
1 can corn
1 can black beans
2 can kidney beans
taco seasoning

Brown meat with onion. In a pot combine cans. Do not brain the juice. Add meat. Simmer. Serve with chips, cheese, and sour cream.

Casserole Rose

Contributed by Emily Jones.

1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery coup
1 cup uncooked long-grain rice
8 pieces chicken
1 pkg dry onion soup mix

In a bowl, combine soups and rice. Place in glass 9 x 13. Place chicken on top of soup and rice mixture. Sprinkle dry onion soup mix over chicken. Cover with aluminum foil. Bake at 350 for 1 1/2 to 1 3/4 hours.

For one dish meal add 1-2 cups frozen mixed veggies added to rice mixture then continue with recipe.

Chewy Granola Bars

Contributed by April Grow. Check her out at:

http://www.ourfoodstorage.com/

Click on the link below for the complete post done by April:

http://www.ourfoodstorage.com/2010/02/23/chewy-granola-bars/

or here is recipe:

IMG_1375web

Chewy Granola Bars
2 cups rolled oats
1 cup whole wheat flour (I 100% promise no one will taste it. This is your chance to slip in some extra nutrition)
¾ cup dried fruit (craisins, raisins, bananas, strawberries, blueberries, mangoes, apples, etc.)
½ cup flax seeds, flax meal or wheat germ
½ cup crispy rice or your choice of nuts
1 tsp salt (I love sweet and salty. If you don’t, cut it down to ½ tsp)
½ tsp cinnamon
¼ cup brown sugar

½ cup canola oil
½ cup honey
2 tsp vanilla extract

Preheat oven to 350°.
Spray a 9×13 pan with Pam, or double the recipe and put on a jelly roll pan.
In a large bowl, stir together oats, flour, brown sugar, dried fruit, flax seeds, salt, cinnamon, and crispy rice/nuts.
In a liquid measuring cup or bowl, thoroughly blend oil, honey, and vanilla; pour into oat mixture, and mix with spoon until the mixture is evenly coated.
Press evenly into the prepared baking pan.
Bake 25-30 minutes in the oven (it will still be very soft coming out of the oven).
Cool completely in pan before turning out onto a cutting board and cutting into bars.

*If you turn it out while it’s warm, the mixture will fall apart, and you’ll get granola, or very misshapen bars.

Sunday, August 14, 2011

Zucchini Oat Pancakes

This recipe is originally "Banana Oat Pancakes" but I tried substituting shredded zucchini for the mashed banana and we all liked it. (honestly, who wouldn't like something that gets smothered with butter and syrup?!?!)

1 1/3 c. flour
3/4 c. old fashioned oats (I think the modern ones work just fine :)
1 T. sugar
2 t. baking powder
1/2 t. cinnamon
1 egg
1 1/3 c. milk
1 c. shredded zucchini
2 T. oil

In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, zucchini and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

Fettuccine Primavera

1 c. broccoli
1 c. zucchini
1/2 c. green pepper
1/2 c. chopped onion
1/2 tsp. dried basil
1/2 c. butter or margarine
2 medium tomatoes
1/2 c. sliced mushrooms
12 to 16 ounce fettuccine noodles
Parmesan cheese, optional

Cook broccoli, zucchini, pepper, onion and basil in butter until tender. Add tomatoes and mushrooms. Toss with cooked fettuccine. Top with Parmesan cheese.

This recipe is good (I think!) but it's not like the greatest dinner in the world. It's a decent way to use up some garden veggies and feel healthy!

Holly :)

Thursday, July 28, 2011

Cream of Zucchini Soup

I love this recipe. It is an easy one to pull out frozen zucchini for- or use it fresh from the garden!

1/2 cup butter
3 T. flour
1/2 t. pepper
1 pint cream
2 large or 3 medium zucchini
1 T. dried onion
1 T. parsley flakes
2 chicken bullion cubes
a dash (or two) of cayenne... but that is just because I love cayenne in soup.

Melt butter. Stir in flour and pepper. Blend in cream, whisking until the mixture is smooth. Set aside.
Wash and slice zucchini. put in a large pot and cover with water. Bring to a boil; cook until tender. Drain. Puree with a stick blender or in a stand blender. Add to cream mixture.
Add onion, parsley and bullion. Salt, pepper and cayenne to taste. Heat and serve!

How to Blanch Veggies

If you have a large harvest or aren't sure what to do with all your leftover Bountiful Basket goodies, freeze them for a future meal! In order to keep you veggies tasting like they should, you should blanch them before freezing. Need instructions? Here you go:

Bring a large pot of water to a rapid boil over high heat. Add enough salt so the water tastes faintly salty.

While the water heats, fill a medium bowl about three-quarters full with ice, then add enough cold water to come just to the top of the ice.

When the water is boiling and the ice bath is ready, trim the vegetables to the size you need. It's best to trim them just prior to cooking so they won't oxidize or dehydrate.

Add the vegetables to the boiling water in batches small enough to ensure that the water doesn't lose its boil.

Boil the vegetables only until they're barely cooked through but still tender. To test, remove one piece with a slotted spoon, dip it into the ice bath to cool, and eat it.

As soon as the vegetables are done, remove them as fast as you can and submerge them in the ice bath.

Remove them from the ice bath as soon as they are no longer warm.

To reheat the vegetables, you can use any cooking method you wish, like sautéeing, grilling, or boiling; just make sure to barely heat them up and not to cook them again.