Blueberry Zucchini Bread

Blueberry Zucchini Bread
From: All Recipes

Ingredients

• 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

Directions

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.

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!

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)

Strawberry-Watermelon Slushie

Strawberry-Watermelon Slushie

From: Our Best Bites

Strawberry-Watermelon Slushie
Recipe from Taste of Home

2 cups cubed seedless watermelon
1 pint fresh strawberries, halved (I actually used a little less than a pint. Maybe 3/4 of it)
1/3 C sugar
1/3 C fresh lemon juice
2-4 C ice cubes
In a blender, combine the watermelon, strawberries, sugar and lemon juice; cover and process on high until smooth. With blender running, gradually add ice cubes until desired consistency is reached. Pour into chilled glasses and serve immediately.

Yield: 5-7 cups

The boys and I enjoyed these. What we had left, we did what the blogger said to do and make Popsicle out of them. They are really good. I had some Popsicle molds I poured them into. But there was still a lot left over...so I put them into yogurt containers with plastic kid spoons, and froze them. Very good!!!!

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls
From: Better Homes and Gardens New Cook Book

8 medium to large cabbage leaves
3/4 pounds ground beef, ground pork, ground lamb or bulk pork sasuage
1/3 cup chopped onion (1 small)
1 7 1/2 ounce can tomatoes, cut up (I used diced)
1/2 cup water
1/3 cup long grain rice
1/2 tsp dried dillweed or thyme, crushed
1/4 tsp pepper
1/4 cup shredded swiss cheese (I used cheddar)
1 15 oz can tomato sauce
1 tsp sugar
1/2 tsp dried dillweeed or thyme crushed
1/4 cup shredded swiss cheese (I used cheddar)

Remove center veins from cabbage leaves, keeping each leaf in 1 piece. Immerse leaves, 4 at a time, into boiling water about 3 mintues or until limp. Drain well. For filling, in large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice 1/2 tsp dillweed or thyme, and pepper. Bring to boiling. Reduce heat. Simmer, covered for 15 to 18 minutes or till rice is tender. Stir in 1/4 cup cheese. Place about 1/3 cup filling on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll. For sauce, in a small mixing bowl stir together tomato sauce, sugar, and 1/2 tsp dillweed or thyme. Pour half of the tomato mixture into a 2 quart square baking dish. Arrange cabbage rolls atop the tomato mixture. Spoon remaining tomato mixture atop. Bake covered, id a 350 degree oven for 25-30 minutes or till heated through. Sprinkle with 1/4 cup cheese. Let stand about 2 minutes or till cheese is melted. Makes 4 servings.

We liked this. It was good.

Breakfast Casserole

Breakfast Casserole
From: Home Cookin', First Baptist Church cookbook, Recipe by Betty Chestnut

8 eggs, lightly beaten
6 slices bread, cubed (I use heels a lot)
2 cups milk
1 cup shredded cheese
1 tsp. dry mustard
1 tsp. salt
Pepper
1 lb sausage or hamburger, fried and drained (we have also used cubed ham and it is really good)

Mix all together. Can be mixed night before and put in fridge. Put in greased 13 X 9 in dish. Bake 30-35 minutes at 350 degrees, until done (if been in fridge, it takes a little longer).


We LOVE this. My boys eat it up like crazy. I usually mix it up the night before and put it in the fridge and just pop it in the oven in the morning.

Cheese Filled Shells

Cheese Filled Shells
From: 30 Day Gourmet Book

I LOVE these. They are so easy to make, and put in the freezer!! I usually make a double batch (recipe is for a single batch). They go great with breadsticks.

40 Jumbo Shells
32 oz Cottage Cheese
16 oz Shredded Mozzarella cheese
3/4 cup Grated Parmesan Cheese
3 Eggs
3/4 tsp Oregano
1/2 tsp Salt
1/2 Tsp Pepper

28 oz Spaghetti Sauce

Assembly Directions:
Cook jumbo shells 1/2 recommended time until just limp. Drain. Cool in a single layer on a pan or waxed paper (I found my silpat works wonderfully). Combine cheese, eggs, oregano, salt and pepper. Fill each shell with 2 T. cheese mixture (or however much you want).

Freezing directions:
Freeze quantity of shells for one meal in a rigid container (I actually use a baggie). Freeze sauce in freezer bag (i usually just make sure i have a jar of spaghetti sauce on hand and use it).

Serving Directions:
Thaw cheese-filled shells and sauce. Spread 1/2 cup spaghetti sauce in bottom of baking dish (whatever size they all will fit in). Arrange shells in dish over sauce. Pour remaining sauce over shells (and then i add a little bit of water to the jar to rinse it out and shake, and pour it over the top) Bake at 350 for 30 minutes.