Maple Zucchini Bread

3 eggs

1 cup vegetable oil

1 cup packed brown sugar

1 cup white sugar

3 teaspoons maple flavored extract 

2 1/2 cups all-purpose flour 

1/2 cup wheat germ

2 teaspoons baking soda

2 teaspoons salt

1/2 teaspoon baking powder

2 cups grated zucchini

1 cup chopped walnuts

what's cooking???

  nothing since mid-July?

lets get cooking... I found a new recipe for Zucchini Bread... using Maple flavoring.   It's in the oven now... can't wait to tell you.

Red White 'n Blue fruit salad

Hi there, in the season of blueberries and watermellon, all it takes is a banana to make a patriotic dish.
I was winging it to glorfy the blueberries and adding the dressing shown then a sprikling of roasted flaxseed... yummo...

So Attention Everyone...

....from now on... if you make anything that you've posted here PLEASE PLEASE PLEASE take a picture of it!!! So we can all see it.

You can go back into your original post and add the picture. Find 'EDIT POST'. If you don't see how to do it... just send me the picture and I will....

Love you all

Pam

Our sister's weekend

It was during this weekend, that we decided to start a blog of our favorite recipes. Only after realizing that only one person (Cidnee) brought us all copies of hers. :)

Pam's Granola

5 cups old fashion oatmeal

1 C. Wheat Germ

1 C. Sesame Seed

1 C. Slivered Almonds

1 C. Sunflower seeds (raw, unsalted)

1 C. Flaked Coconut (or more)

1 C. instant dry milk

1 C. Peanut or Canola oil

1 C. Honey

Mix all dry ingredients in a LARGE bowl, then stir in oil and honey. Stir / toss well. Spread on a cookie sheet thin enough that you can stir. You may need to bake in two or more batches.
Bake at 250 stirring often until crispy and golden 10 minutes (??) Keep your eye on it.
Cool on the pan, stirring now and then. Store in air tight jar. Yummm!
I'm looking forward to trying Cidnee's Maple Granola. That sounds great too!

SPANAKOPITA

I love this recipe because it's fairly easy and yet gets Oooo's and Aaaah's

 

2 lbs fresh Spinach or 3 pkgs frozen

3 largs eggs

 

1 tsp salt, pepper to taste

1/2 tsp. nutmeg

5 green onions chopped fine

1/2 lb Feta cheese crumbled, room temp if possible

6 oz cottage cheese or Ricotta ( I use Ricotta, but not low fat on either) room temp if possible

1/2 lb butter melted (I use olive oil instead)

1 pkg phyllo dough (It's in the frozen section at the store. Thaw completely before opening/using)

Whether you use fresh spinach w/o stems chopped and cooked, or frozen, make sure it's drained very well and all excess moisture squeezed out with paper towel. Set aside.

Beat eggs a little, stir in spinach, onions, cheeses, salt and nutmeg and mix well.

Place 6 or 7 layers of phyllo in an 11 x 14" casserole dish or equivalent casserole dish that has been brushed with butter or oil. (I use an extra large pie pan). Gently brush with more oil.

Spread half of the spinach mixture in pan, layer 3 or 4 more phyllo, brush with oil,

add the second half of the spinach mixture, then top with 7 or 8 layers of phyllo. Original recipe said to brush every layer of phyllo with butter or oil but that seems a bit much. I brush every other and then the top well. In this layering process, I let the phyllo sheets drape over the edge and then trim all but the last one to size with scissors.
The last one (which I oil generously) I loosely fold under around the edge. Poke a few holes in the top with toothpick or sharp knife point. Bake at 350 for an hour or until golden and flakey. Let sit at least 10 minutes before cutting or let come to room temp (equally as yummy).

*Warning, this tends to make a flakey mess when cutting but that's half the beauty. Serve with a colorful salad. You can use the phyllo and filling to fold into little triangle pockets if prefered.

Rachel n Uncle Roger's Frittata

8 Eggs

8 oz Cream Cheese at room temp

4 oz Sour Cream at room temp

4 Italian Sausage (we used TJ's chicken, precooked)

1/2 to 3/4 Onion diced

1 Red bell pepper diced

1 or 2 bunches spinich, chard or zucchini

Cook sausage if not precooked, Saute onions until translucent, then cool

Beat eggs and then mix in the rest of the ingredients. On medium heat in oiled fry pan add mixture, gently scraping bottom and sides as mixture thickens a little and begins to heat.

Soon as it is beginning to thicken, pour into an oiled glass casserole pan.

Bake at 325 degrees for 35 to 45 minutes until center is firm. Let stand 5 min before cutting or cool, then refridgerate for next days meal. Or freeze. If frozen, be sure it is completely thawed before re-heating at 325 for 25 minuts.

This was delicious with fruit salad and mimosas! Thank you Rachel!

~ Chilled Beet Salad ~

*note: all ingredients are to taste

Beets, steamed, peeled, cut into smallish cubes, then chilled

Red onion, thin sliced, cut bite sized

Walnuts, course chopped

Feta cheese, crumbled

Raspberry vinaigrette (I like Anne's "lite")

This is quick and easy once the beets are cooked. Best when all ingredients are tossed and then chilled together. I like to save a little extra feta to sprinkle on top while it is still white and visible.

Chicken Piccata

from Pam

2 whole chicken breasts boned & skinned

2 tbsp flour

2 tbsp. butter

1 tbsp. vegetable or olive oil.

Salt & Pepper

1 cube chicken bouillon

¼-cup water

2 tbsp lemon juice

capers

1. Remove tendon from each chicken breast & flatten until ¼ inch thick.

(Best done by placing between two sheets of plastic wrap and hitting with the bottom of a small saucepan or flat side of a tenderizer mallet.)

1. Lightly coat each cutlet with flour.
2. Heat 1 tbsp butter and 1 tbsp oil together in large skillet and cook chicken on both sides until golden brown. (Don’t over-crowd in pan)
3. Remove chicken from pan and season with salt and pepper.
4. Dissolve bouillon in water; add to pan drippings along with lemon juice and capers.  Cook, stirring constantly, until pan is de-glazed.  Then add butter, stir until melted.
5. Return chicken to skillet; turn to cover with sauce.  Arrange on a platter, garnish with lemon slices.
6. Serve with rice or CousCous

This was a family favorite when the boys were little... I made this so often I didn't need to follow the recipe any more.  It's the bestest and easiest "special" meal you'll ever make.

Mom’s Easy Chili

from Pam...this is one of Mom's recipes, see her note below.

 

2 lbs Lean ground beef or chili grind

2 onions (chopped)

2-3 garlic cloves chopped

4 tbsp chili powder

4 tbsp flour

1 tsp ground cumin

1 tsp oregano

1 8oz can of tomato sauce

1 ½ tsp salt

4 cups hot water

(I like to add kidney beans, but were not part of the original recipe –Pam)

1. Brown meat in large pot

2. Add chopped onions and garlic

3. Cook 2-3 minutes

4. Add chili powder, flour, cumin, oregano and salt

5. Stir well

6. Add the 4 cups water and tomato sauce

7. Stir well

8. If too thick, add more water

9. Cook over low heat for about an hour

10. Adjust seasonings if necessary.

Griff got this recipe from a friend at work and it’s been a favorite ever since… Mom entered it in a church chili cook off and it won first place! - Mom

Easy Baked Chicken & Rice

from Cidnee

Thin bacon strips

1 tsp uncooked rice

1 can cream of chicken soup

1 soup-can regular milk

4 chicken breasts

Salt & pepper

1. Pre-heat oven to 325º
2. Line the bottom of an 8” square glass baking dish with bacon
3. Sprinkle un-cooked rice over bacon
4. Mix soup & milk together
5. Pour “most” of soup & milk mixture over rice
6. Sprinkle with salt & pepper
7. Place chicken on top of rice and soup; skin-side up
8. Sprinkle with salt & pepper
9. Pour remaining soup and milk over chicken
10. Cover and seal tightly with tin foil
11. Bake 325º for 2-3 hours until bacon is brown and rice is done

Becky's Cranberry Salsa

Broccoli Madness Salad

Cidnee's Famous Chocolate Chip Cookies

Maple Granola

Bean Chalupa Party Dish