Wednesday, July 28, 2010

Roasted Zucchini

Roasted Zucchini

olive oil
garlic salt
Parmesan Cheese

Preheat oven to 400 degrees. Cut the zucchini into slices (I used really big zucchini so I had to cut the seeds out). Put into a bowl and drizzle a little olive oil on it, and stir to coat. Put the zucchini on a silpat (and perforated baking sheet), sprinkle garlic salt and parmesan cheese on top. Bake for 10-15 minutes until zucchini is crisp and done.

This is my new favorite way to have zucchini!!

Zucchini Parmesan Bites

Zucchini Parmesan Bites
From:DeMarle at Home Cooking Light Every Night

1 cup shredded zucchini
1 egg white
1/8 cup flour
1/4 cup Mozzarella Cheese
1/4 cup Parmesan Cheese
1/8 tsp basil
1/8 tsp pepper
1 1/2 tsp olive oil
1/2 cup sour cream

Preheat oven to 400 degrees. Combine zucchini, egg white, flour cheeses, basil, pepper, and olive oil and mix. Place 1 tsp of zucchini mixture in each hole of a mini muffin tin (if using Demarle stuff don't need to grease, if not, definitely grease pans). Bake for 10-15 minutes until browned on top. Remove from oven and allow to cool for 10 minutes. Place sour cream into a pastry bag with a decorative tip. Pipe desired amount onto each tart.

We didn't do the sour cream thing...but we enjoyed these!

Zucchini Jelly

Zucchini Jelly


  • 6 cups peeled, seeded, and shredded zucchini
  • 6 cups white sugar
  • 1 (15.25 ounce) can crushed pineapple, drained
  • 1/2 cup lemon juice
  • 1 (6 ounce) package strawberry flavored gelatin mix


  1. Combine the zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until the zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.
  2. Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.
This is pretty good...we didn't can it...I stuck it in the freezer.

Zucchini Puffs

Zucchini Puffs

  • 2 cups shredded zucchini
  • 2 eggs
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 1 1/2 cups buttermilk baking mix
  • salt and ground black pepper to taste
  • oil for frying


  1. In a large bowl, combine zucchini, eggs, onion, and garlic. Blend in baking mix, salt and pepper.
  2. Heat 1/2 inch of oil in deep-fryer to 375 degrees F (190 degrees C).
  3. Drop batter by spoonfuls into hot oil, and fry until evenly brown and fluffy. Drain on paper towels. Sprinkle with salt before serving.
These are REALLY good!!! I really liked them!

Savory Cheddar Zucchini Muffins

Savory Cheddar Zucchini Muffins

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter, melted
  • 1 egg, lightly beaten
  • 1 cup milk
  • 1 cup shredded unpeeled zucchini
  • 1 clove garlic, minced
  • 3/4 cup shredded Cheddar cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 4 slices bacon, cooked crisp and crumbled


  1. Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  2. Mix the flour, baking powder, baking soda, and salt in a bowl.
  3. In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.
These were ok...we didn't add the bacon...thought they needed something.

Cassie's Zucchini Brownies

Cassie's Zucchini Brownies From:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1/3 cup unsweetened cocoa powder
  • 1 cup white sugar
  • 2 eggs
  • 2 cups grated zucchini
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
  2. In a large mixing bowl, sift together flour, salt, soda, cocoa, and sugar. Combine eggs, zucchini, oil, and vanilla; blend into dry ingredients. Stir in walnuts.
  3. Bake for 20 minutes in preheated oven. Cool in the pan, and then cut into bars.
I put mine in my Demarle squares and made mini cupcake brownies too.

Good...taste/texture of Devil's Food Cake...but taste good!!

Zucchini Devil's Food Cake

Zucchini Devil's Food Cake
From: Old-Fashioned Zucchini Recipes, Bear Wallow Books, Page 11

2 cups sugar
1/2 cup butter
2 eggs, beaten
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup buttermilk (I made mine with lemon juice and milk)
1 tsp vanilla
3/4 cup cocoa
1 cup zucchini, diced

Cream sugar and butter. Beat in eggs. In separate bowl sift together flour, soda, baking powder, and salt and add to egg mixture alternately with buttermilk (I didn't sift together, I just dumped it all in and mixed). Add vanilla. Blend in cocoa and zucchini. Pour batter into two greased 9-inch cake pans and bake at 350 degrees for 30-35 minutes. Cool, turn out on wire rack and frost.

I actually made cupcakes and mini-cupcakes. So I don't know how the bake times are. Very good!!

Friday, July 23, 2010

Grandmother Bread

Grandmother Bread
From: I can't remember where I got this was on one of the blogs I read

Makes: 2 loaves (but I think I make 3 or 4 out of it)

3 Cups warm water
1 TBS yeast
1 tsp salt
1/4 cup sugar
7-8 cups flour

In large bowl, combine water, yeast, sugar, and salt. Let stand 5 minutes. Stir in first 4-5 cups of flour and stir with a heavy spoon. Stir in remaining cups, until dough becomes too tough to stir easily. Add more flour and begin kneading (flour is approx.). Add flour until dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled (in a warm place). About an hour. Uncover bowl, sprinkle with more flour & knead again, before dividing unto however many loaves you want to make. With floured hands, shape dough into loaves and place in greased pans. Cover and let rise again in a warm place, about another hour.

Bake for 25 minutes in a preheated 350 degree oven.

Blackberry-Chocolate Chip Pie

Blackberry-Chocolate Chip Pie

1 (15 ounce) package pastry for a 9 inch
double crust pie
3/4 cup white sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
4 cups blackberries
3/4 cup semisweet chocolate chips
1/2 tablespoon lemon juice
1. Preheat oven to 425 degrees F (220 degrees C). Place one of the pie crusts into the bottom of a 9 inch pie plate.
2. In a bowl, mix the sugar, flour, and cinnamon. Gently stir in the blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to the pie crust in the pie plate. Place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.
3. Bake 35 minutes in the preheated oven, until top is golden brown. Cool slightly before slicing.

We didn't cut slits in the top to vent, but next time we would. Very good warmed up. We like heating it in the microwave for about 45 seconds to make it warm...very good!!!

Tuesday, July 13, 2010

Fresh Cherry Crisp

Fresh Cherry Crisp



  • 4 cups pitted sour cherries (we used some that we had frozen in the freezer)
  • 1 1/2 cups white sugar
  • 4 tablespoons all-purpose flour

  • 1 1/2 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup shortening


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9x13 inch baking dish. In a medium bowl, combine 1 1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries.
  3. Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown.

Friday, July 9, 2010

Moist Dark Zucchini Bread

Moist Dark Zucchini Bread
From: Old-Fashioned Zucchini Recipes by Bear Wallow Books page 9

This is one of our absolute favorite zucchini bread recipes!!

3 eggs, beaten
1 cup vegetable oil
1 3/4 cup sugar
2 cups grated zucchini
2 cups flour
1 tsp soda
1 tsp salt
2 tsp cinnamon
3 tsp vanilla
1 cup chopped nuts (optional, I never add them)

Beat eggs until light and fluffy. Stir in sugar, oil. Sift together dry ingredients and blend into egg mixture. Add vanilla. Fold in nuts. Add zucchini. Bake in 2 greased 9 X 5 loaf pans at 350 degrees for one hour.

Mini Cheesecake Cups

Mini Cheesecake Cups
From: Taste of Home Annual Recipes 2001 page 180

3 packages (8 oz each) cream cheese, softened
1 cup sugar
1 tsp vanilla
1/4 tsp salt
5 eggs
1/4 cup confectioner's sugar
1 cup (8 oz) sour cream
Mandarin oranges, pineapple tidbits, halved maraschino cherries and/or chopped nuts (we put blueberries on ours)

IN large mixing bowl, beat the cream cheese until smooth. Gradually add sugar, vanilla, and salt. Mix well. Add eggs, one at a time, beating well after each addition. Spoon into paper lined miniature muffin cups, 2 TBS in each. Bake at 325 for 20-25 minutes or until set. Cool completely. Combine confectioner's sugar and sour cream, spread over cheesecakes. Decorage with fruit and/or nuts. Chill for at least 1 hour. Store in the fridge. Yield: 4 dozen

Pecan Pie Bars

Pecan Pie Bars
From: Best Recipes of the Great Food Companies compiled & written by Judith Anderson page 449

Bar cookie crust:
2 1/2 cups flour
1 cup margarine, cut in 1/2 inch pieces
1/2 cup confectioner's sugar
1/4 tsp salt

4 eggs
1 1/2 cups corn syrup
1 1/2 cups sugar
3 TBS margarine, melted
1 1/2 tsp vanilla
2 1/2 cups chopped pecans

Preheat oven to 350 degrees. Grease 15 X 10 X 1 inch baking pan. In large bowl with mixer, beat flour, margarine, confectioner's sugar, and salt until mixture resembles coarse crumbs; press firmly and evenly into prepared pan. Bake 20 minutes or until golden brown.

In large bowl, beat eggs, corn syrup, sugar, margarine, and vanilla until well blended. Stir in pecans. Pour over hot crust, spread evenly. Bake 25 minutes or until filling is firm around edges and slightly firm in center. Cool completely on wire rack before cutting.

Thursday, July 8, 2010

Blueberry Zucchini Bread

Blueberry Zucchini Bread
From: All Recipes


  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 pint fresh blueberries


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
  2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
  3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Wednesday, July 7, 2010

Baked Omelet Roll

Baked Omelet Roll
From: Taste of Home Annual Recipes 2000, Page 280

6 eggs
1 cup milk
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
1 cup shredded cheddar cheese

Place eggs and milk in blender. Add flour, salt, and pepper; cover and process until smooth. Pour into a greased 13 X 9 inch pan. Bake at 450 for 15-20 minutes until eggs are set. Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place with seam side down on a serving platter. Cut into 1 inch slices.

We didn't roll this up...we just cut it up in squares and ate it on our plate. We got the edges a little brown, but it was good!! All the boys ate it just fine!

Tuesday, July 6, 2010

Blueberry Smoothie

Blueberry Smoothie
Can't remember where I got this from

1 cup frozen blueberries
1/2 cup milk
3/4 cup vanilla yogurt

Blend together. I add a little extra milk to make it runnier and smoother. (usually makes 2, or 1 really big one)