1 cup brown sugar
1/2 cup sugar
1/2 cup butter
1/2 cup oil
3 eggs
1 tsp vanilla
1 cup buttermilk
2 1/2 cups flour
1 tsp cinnamon
2 tsp baking soda
4 Tbl. cocoa
2 cup grated zucchini
chocolate chips (I used 1/2 semi-sweet and 1/2 milk)
whipped topping (optional)
In a large bowl, cream together sugars, butter, and oil. Mix in eggs, vanilla, and buttermilk.
In a separate bowl, mix together flour, cinnamon, baking soda and cocoa. Add to creamed mixture. Stir in zucchini. Mix until all ingredients are well combined.
Pour into a greased 9x13 pan. Sprinkle top with choco chips. Bake at 325 for 45 minutes. Turn off oven and let cake cool inside. The cake will be very moist. Serve with whipped topping.
Thursday, July 28, 2011
Thursday, July 21, 2011
Skillet Summer Vegetable Lasagna
2 tablespoons extra virgin olive oil
1 yellow onion, chopped fine
2 garlic cloves, minced
1 (28-oz.) can diced tomatoes
1 teaspoon salt
1 16 oz. pkg penne noodles (I used whole wheat)
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks
2 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 cup freshly grated Parmesan cheese
Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.
Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Add basil, parsley, sugar, oregano and pepper. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add about half of the cheeses to the noodles, stirring until the sauce is creamy. Sprinkle remaining cheese over the noodles.
Note: We added 1 pound of browned, Italian sausage to the above. It was yummy! My kids loved this recipe. Even the one who hates squash and zucchini....:) It would be good with a parmesan crusted chicken too. Good way to use those veggies!
1 yellow onion, chopped fine
2 garlic cloves, minced
1 (28-oz.) can diced tomatoes
1 teaspoon salt
1 16 oz. pkg penne noodles (I used whole wheat)
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks
2 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 cup mozzarella cheese, grated
1 cup freshly grated Parmesan cheese
Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.
Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Add basil, parsley, sugar, oregano and pepper. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add about half of the cheeses to the noodles, stirring until the sauce is creamy. Sprinkle remaining cheese over the noodles.
Note: We added 1 pound of browned, Italian sausage to the above. It was yummy! My kids loved this recipe. Even the one who hates squash and zucchini....:) It would be good with a parmesan crusted chicken too. Good way to use those veggies!
Tuesday, July 19, 2011
Zucchini!
Came home from the family garden yesterday with lots of squash and zucchini and some beets. Yum! I love fresh veggies from the garden!
Zucchini Casserole
6 cups sliced zucchini
1/2 cup chopped onion
1 cup sliced carrots
1 can cream of chicken soup
1 cup sour cream
1 cup grated cheese
1 pkg. stove top stuffing
Boil zucchini, onion, and carrots together until soft and drain. (I steam mine.) Make stuffing according to directions. Mix soup, sour cream, and cheese. Layer half of the stuffing on bottom of greased 9X13. Add veggies, then soup mixture and top with dressing. Sprinkle with more cheese if ya want. Bake at 350 for 20 to 30 minutes.
Rotisserie Chicken from Costco
Zucchini Orange Bread
4 eggs, well beaten
1 1/2 cups sugar
3/4 cup oil ( I used applesauce)
2/3 cup orange juice
2 tsp orange zest
2 cups grated zucchini
3 1/4 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 1/2 tsp cinnamon
1/2 tsp cloves
Beat eggs. Add sugar, oil, juice, zest, and zucchini. Mix well. Combine dry ingredients and add to zucchini mixture. Mix well. Place in two greased 8x4 loaf pans. Bake at 350 for 45 minutes or until toothpick comes out clean. Let cool.
Glaze (optional):
1 cup powdered sugar
2-3 Tbl. orange juice
Drizzle over bread when cool.
Zucchini Casserole
6 cups sliced zucchini
1/2 cup chopped onion
1 cup sliced carrots
1 can cream of chicken soup
1 cup sour cream
1 cup grated cheese
1 pkg. stove top stuffing
Boil zucchini, onion, and carrots together until soft and drain. (I steam mine.) Make stuffing according to directions. Mix soup, sour cream, and cheese. Layer half of the stuffing on bottom of greased 9X13. Add veggies, then soup mixture and top with dressing. Sprinkle with more cheese if ya want. Bake at 350 for 20 to 30 minutes.
Rotisserie Chicken from Costco
Zucchini Orange Bread
4 eggs, well beaten
1 1/2 cups sugar
3/4 cup oil ( I used applesauce)
2/3 cup orange juice
2 tsp orange zest
2 cups grated zucchini
3 1/4 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 1/2 tsp cinnamon
1/2 tsp cloves
Beat eggs. Add sugar, oil, juice, zest, and zucchini. Mix well. Combine dry ingredients and add to zucchini mixture. Mix well. Place in two greased 8x4 loaf pans. Bake at 350 for 45 minutes or until toothpick comes out clean. Let cool.
Glaze (optional):
1 cup powdered sugar
2-3 Tbl. orange juice
Drizzle over bread when cool.
Monday, July 11, 2011
Summer!
So...you think you will have more time in the summer. Not so. Crazy! And almost over. So I am trying to remember things that I have cooked this summer that we have loved. Here goes:
4th of July Layered Drink
Sobe Pina Colada, Gatorade Fruit Punch, G2 Blueberry-Pomegranate
Start with a full glass of ice. (Use clear cups.) Pour sobe slowly through the ice-about 1/3 of the glass full. Then slowly add the fruit punch-another 1/3. Add more ice if necessary. Finish with the G2. It looks so cool! Everyone loved it. It even tasted good too. I wish I had a picture. I will start taking pictures. I just forget!
(sisters cafe)
4th of July Layered Drink
Sobe Pina Colada, Gatorade Fruit Punch, G2 Blueberry-Pomegranate
Start with a full glass of ice. (Use clear cups.) Pour sobe slowly through the ice-about 1/3 of the glass full. Then slowly add the fruit punch-another 1/3. Add more ice if necessary. Finish with the G2. It looks so cool! Everyone loved it. It even tasted good too. I wish I had a picture. I will start taking pictures. I just forget!
(sisters cafe)
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