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.

Tuesday, May 10, 2011

So I tried a new recipe.  I actually didn't get to eat any of it (it was gone when I got home).  But the kids said it was good.  Full of veggies and fairly healthy.  They sprinkled grated cheese on top.  Keslee has been craving cinnamon rolls.  So we ate them with the soup too!


California Chowder


1/2 cup butter
1 cup flour
1 chicken bouillon cube
2 cups whipping cream (I used half and half)
4 cups whole milk (I used skim)
4 cups water
2 cups diced carrots
4 cups diced potatoes
2 cups diced celery
1 tsp. garlic powder or 2 cloves, minced
1 Tbl. salt
1 Tbl. worcestershire sauce
1 cup chopped onions
2 cups fresh broccoli
2 cups fresh cauliflower

Melt butter in a large soup pot.  Add flour and mix well.  Add chicken bouillon, cream, milk and water.  Bring to a low boil, then add carrots, potatoes, celery, garlic, salt, onion and Worcestershire sauce.  Cook for 45 minutes.  Add broccoli and cauliflower.  Cook for 15 more minutes or until veggies are tender.
Makes 12 servings.




Mom’s Cinnamon Rolls
submitted by Brittany at www.thesisterscafe.com

printable recipe here

One recipe of Sweet Roll Dough
1/2 cup softened butter, divided
granulated sugar
cinnamon

Glaze:
1 1/2 cups powdered sugar
1 Tb soft butter (not melted)
1/4 tsp vanilla (this will make the icing a creamy color)
2 T. hot water
Combine all the ingredients and beat until smooth. Drizzle onto the buns with a spoon. The icing will thicken as it cools so ice the buns immediately.

Grandma’s Sweet Roll Dough
2 rounded Tb yeast
1 1/2 cups warm water
1 cup warm milk
2/3 cup sugar
1/4 cup shortening
2 tsp salt
4 eggs
7-8 cups flour

Beat all ingredients except flour until smooth. (I use a Kitchen Aid with paddle attachment.) Add flour until it cleans off edge of bowl. (Switch to a dough hook for this part.) Knead for 5 minutes (or 10 minutes by hand). Let it rise until double (about 2 hours, depending on the temperature of your kitchen). Punch dough down and allow to rise again. This time it will rise much faster so keep an eye on it! Punch dough down again and divide into 2 parts.

Roll one part into a rectangle. Spread half of butter (1/4 cup or 1/2 stick) on dough. Sprinkle with white sugar then cinnamon – making sure you go all the way to the edges. Mom never measured the sugar or cinnamon – I sprinkle on enough sugar to leave a light coat on dough – maybe about 1/2 cup?

Roll up rectangle lengthwise and pinch edge to seal. Use a knife to gently mark the top how thick you want each cinnamon roll, that way they end up being more consistently sized and you can plan how many you want for your pan. (I will usually do 16 for each roll) Using plain dental floss, slip the floss under the roll, cross over and pull each end to slice off each piece:Repeat entire process with second half of dough.

Place rolls flat side down into two greased 9×13 inch pans; 3 across and 4 down (12 total for each). With the extra rolls you can either fill a 9×9 or a round pie pan.

Cover rolls with plastic wrap and allow to rise briefly – about 30 minutes or less – while oven is heating to 350. Bake for 30-35 minutes or until golden brown. Spoon glaze over cinnamon rolls after they have cooled.

Wheat Bread

Since the price of food is going up....I have decided to make my own bread.  For awhile anway-til I'm sick of it or don't have time.  I am in sort of a rut though.  Can't seem to find a wheat bread I like and can't get myself to eat white bread (trying to be healthy and count calories for the next 6 weeks...thanks to Gppfit!)  So my goal is to make my own!  This is the recipe I will be making this week.  We are going to St. George so I will make it tomorrow and take it with us.  This recipe is from www.sisterscafe.blogspot.  Love that website!

Yummy, Easy Whole Wheat Bread (5 medium loaves)

3 1/2 cups hot tap water (helps offset the cool can of milk)

1 (12oz) can evaporated milk

3 Tbs instant yeast (like SAF)

2/3 cup oil
1 cup honey (use the same measuring glass as the oil and the honey slide right out)

1 cup white flour

3 Tbs vital wheat gluten

2 Tbs dough enhancer (this is optional--I just happen to have some)

12 cups whole wheat flour (I used white wheat: apporx 8c whaet berries= 12 c flour)
1 1/2 TBs salt

Grind your wheat (in your electric wheat grinder) while getting everything else ready. Then, using a Bosch or other heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt. Add a little extra white flour as needed if dough is too sticky. Knead in mixer for 8 minutes. Dump out dough on your 'Rolpat' or if you don't have one, pour a little oil on your countertop and spread with your hand. Form into a long log, then divide into 5 loaves. Form each loaf into a log shape and place in medium sized nonstick bread pan. Press down the sides of each dough piece to fill the bottom of the pan, leaving the top round and smooth. Let rise in a warm spot until almost desired bread size. (about 1 hour). Bake in preheated 350 oven for 25-30 minutes. Remove from oven to wire racks and brush tops of hot loaves with butter, if desired. Let cool about 10 minutes, then remove from pans and let cool completely before slicing. (if you can wait that long!!)