Harvest Pear Crisp

Harvest Pear Crisp
6 cups pears cored and cut lenght wise (3lbs) can use canned pears
1 T lemon juice
Mix and toss over pears:
1/3 cup sugar
1 T cornstarch
1 tsp cinnamon
1/3 cup flour
1/2 cup brown sugar
1/2 tsp salt
3 T butter
1/3 cup oats
1/4 cup walnuts mix in food processor.
Put on top of pears.
Bake at 375 for 40 minutes

Harvest Pear Crisp

Harvest Pear Crisp
6 cups pears cored and cut lenght wise (3lbs) can use canned pears
1 T lemon juice
Mix and toss over pears:
1/3 cup sugar
1 T cornstarch
1 tsp cinnamon
1/3 cup flour
1/2 cup brown sugar
1/2 tsp salt
3 T butter
1/3 cup oats
1/4 cup walnuts mix in food processor.
Put on top of pears.
Bake at 375 for 40 minutes

Yellow Zuchinni Egg Bake

3 T butter
8 medium yellow squash chopped
1 medium onion
2 large eggs beaten
2 T fresh minced parsley
1 cup sharp cheddar cheese
1 tsp salt
1/2 tsp freshly ground pepper
1 cup crushed potato chips

cook onions in broth until tender. add squash. Mash together. mix other ingrdeients. Pour egg mixture over veggies in a greased dish. Bake at 350 for 20 minutes. top with potato chips and cook 10 more minutes.

Yellow Zuchinni Egg Bake

3 T butter
8 medium yellow squash chopped
1 medium onion
2 large eggs beaten
2 T fresh minced parsley
1 cup sharp cheddar cheese
1 tsp salt
1/2 tsp freshly ground pepper
1 cup crushed potato chips

cook onions in broth until tender. add squash. Mash together. mix other ingrdeients. Pour egg mixture over veggies in a greased dish. Bake at 350 for 20 minutes. top with potato chips and cook 10 more minutes.

Stuffing and Zuchinni Casserole

6 oz herb seasoned stuffing mix
3/4 cup butter
2 lbs yellow squash sliced
1 medium onion
1 cup shredded carrots
1 can cream mushroom soup
1 cup sour cream
mushrooms and water chestnuts
salt and pepper

put 1/4 cup butter over stuffing
sautee veggies until soft
put half of the stuffing on bottom
put the squash in the middle
put other half of stuffing on top
bake at 350 for 30 minutes

Stuffing and Zuchinni Casserole

6 oz herb seasoned stuffing mix
3/4 cup butter
2 lbs yellow squash sliced
1 medium onion
1 cup shredded carrots
1 can cream mushroom soup
1 cup sour cream
mushrooms and water chestnuts
salt and pepper

put 1/4 cup butter over stuffing
sautee veggies until soft
put half of the stuffing on bottom
put the squash in the middle
put other half of stuffing on top
bake at 350 for 30 minutes

Corn Salad

5 ears corn
1/2 cup red onion (small onion)
3 T cider vinegar
3 T olive oil
1/2 tsp kosher salt
1/2 tsp pepper
1/2 cup basil leaves
tomatoes

cook corn.
cool in water to stop cooking and set color.
Cut corn off cob and toss with other ingredients.

Corn Salad

5 ears corn
1/2 cup red onion (small onion)
3 T cider vinegar
3 T olive oil
1/2 tsp kosher salt
1/2 tsp pepper
1/2 cup basil leaves
tomatoes

cook corn.
cool in water to stop cooking and set color.
Cut corn off cob and toss with other ingredients.

Kristen's Insalata Caprese

two large fresh, local heirloom tomatoes ( a colorful vairety from the garden)
one ball of fresh mozzarella cheese (can use regular mozzarella as well)
one large handful fresh basil leaves
extra virgin olive oil
Balsalmic vinegar
a dash of salt
a sprinkling of freshly course-ground black pepper
serve with fresh crusty bread (sourdough or equivalent. you can chop up bread and put in salad)

Chop everything up and toss in a bowl.

Kristen's Insalata Caprese

two large fresh, local heirloom tomatoes ( a colorful vairety from the garden)
one ball of fresh mozzarella cheese (can use regular mozzarella as well)
one large handful fresh basil leaves
extra virgin olive oil
Balsalmic vinegar
a dash of salt
a sprinkling of freshly course-ground black pepper
serve with fresh crusty bread (sourdough or equivalent. you can chop up bread and put in salad)

Chop everything up and toss in a bowl.

Pesto Ideas

Pesto can be served:
on top of toast
as a spread for sandwiches
over boliled noodles (can top with fresh tomato and grilled chicken in addition)
for pizza (use instead of red sauce. You can make little english muffin pizzas with pesto, cheese, and chopped fresh tomato)

Pesto Ideas

Pesto can be served:
on top of toast
as a spread for sandwiches
over boliled noodles (can top with fresh tomato and grilled chicken in addition)
for pizza (use instead of red sauce. You can make little english muffin pizzas with pesto, cheese, and chopped fresh tomato)

Pesto

Ingredients
2 cups packed basil leaves (approx. 2 oz)
1/3 cup olive oil
1/2 cup finely chopped walnuts
2 cloves garlic, minced or crushed
1/2 cup grated parmesan cheese
2 tablespoons softened butter (optional)
1/2 teaspoon salt (optional)
Directions
1Place basil, olive oil, walnuts, garlic and salt (if using) in food processor.
2Blend until thoroughly combined.
3Add Parmesan and butter (if using) and blend 5-10 seconds more.
4Just before serving, add 2 Tbsp of hot pasta water from cooked pasta.
5Serve over pasta with bread and salad.

Pesto

Ingredients
2 cups packed basil leaves (approx. 2 oz)
1/3 cup olive oil
1/2 cup finely chopped walnuts
2 cloves garlic, minced or crushed
1/2 cup grated parmesan cheese
2 tablespoons softened butter (optional)
1/2 teaspoon salt (optional)
Directions
1Place basil, olive oil, walnuts, garlic and salt (if using) in food processor.
2Blend until thoroughly combined.
3Add Parmesan and butter (if using) and blend 5-10 seconds more.
4Just before serving, add 2 Tbsp of hot pasta water from cooked pasta.
5Serve over pasta with bread and salad.

Garden Pasta Salad

tomatoes
bunch of green onions
bell peppers
olives
broccoli
carrots
garbanzo beans
mozzerella cheese
parmasean cheese
favorite itallian dressing
(you can do peperonni if you like)
bag of pasta

boil pasta
drain pasta and put in a bowl
chop veggies and add to bowl
add dressing, cheese, salt and pepper.

Garden Pasta Salad

tomatoes
bunch of green onions
bell peppers
olives
broccoli
carrots
garbanzo beans
mozzerella cheese
parmasean cheese
favorite itallian dressing
(you can do peperonni if you like)
bag of pasta

boil pasta
drain pasta and put in a bowl
chop veggies and add to bowl
add dressing, cheese, salt and pepper.

Roasted Veggie Medly

Combine an assortmet of veggies that could include:

• mushrooms
• tomatoes
• onions
• zuchinni
• asparagus
• bell peppers

(think of it like kabobs on a cookie sheet)

• toss veggies with olive oil, salt, pepper.
• Roast at 400 degrees for 20 minutes.
• Turn up to high heat for last five minutes

Roasted Veggie Medly

Combine an assortmet of veggies that could include:

• mushrooms
• tomatoes
• onions
• zuchinni
• asparagus
• bell peppers

(think of it like kabobs on a cookie sheet)

• toss veggies with olive oil, salt, pepper.
• Roast at 400 degrees for 20 minutes.
• Turn up to high heat for last five minutes

Tomato Basil Sandwiches

8 oz cream cheese
1 bunch green onions
8 basil leaves
salt to taste

• combine in food processor
• Assemble sandwich in this order

1. Bread
2. basil cream cheese mixture
3. tomato
4. bacon
5. basil leaf

Tomato Basil Sandwiches

8 oz cream cheese
1 bunch green onions
8 basil leaves
salt to taste

• combine in food processor
• Assemble sandwich in this order

1. Bread
2. basil cream cheese mixture
3. tomato
4. bacon
5. basil leaf

Garden Tomatoes

What do you do with your garden tomatoes? Here are some of my ideas.
tacos
BLT's
sandwiches
omlettes
salads
roasted tomatoes or roasted veggie medly/kabobs
salsa
soup-tomato, minestrone, tortilla
chopped tomato marinara
pasta salad

Garden Tomatoes

What do you do with your garden tomatoes? Here are some of my ideas.
tacos
BLT's
sandwiches
omlettes
salads
roasted tomatoes or roasted veggie medly/kabobs
salsa
soup-tomato, minestrone, tortilla
chopped tomato marinara
pasta salad

Garden Tomato Soup

3 T oil
2 carrots
2/3 cup2 celery stalks
1 small onion
1 garlic clove

• sautee until soft apx 8 minutes
• add

1/2 cup flour and blend well
add 1 quart broth
2 cups tomato puree (I don't add puree. I just chop a bunch of garden tomatoes)
2 cups tomatoes
peper
2 parsly stems
1/ bay leaf

• cook 30 minutes
• puree
• add1 cup cream

Garden Tomato Soup

3 T oil
2 carrots
2/3 cup2 celery stalks
1 small onion
1 garlic clove

• sautee until soft apx 8 minutes
• add

1/2 cup flour and blend well
add 1 quart broth
2 cups tomato puree (I don't add puree. I just chop a bunch of garden tomatoes)
2 cups tomatoes
peper
2 parsly stems
1/ bay leaf

• cook 30 minutes
• puree
• add1 cup cream

What on Earth do I do with all this zuchinni and tomatoes?!?

One of the ways that I was blessed while my husband was in medical school was to be the recipient of the garden leftovers of kind souls. It was left up to me to figure out what on Earth I was to do with the zuchinni, peaches, strawberries, lemons, oranges, tomatoes, apricots, blackberries, etc. We may grow our own food or we may be blessed with generous friends who share their homegrown delights. Please share your recipes and ideas of what to do with homegrown fruits and veggies.

What on Earth do I do with all this zuchinni and tomatoes?!?

One of the ways that I was blessed while my husband was in medical school was to be the recipient of the garden leftovers of kind souls. It was left up to me to figure out what on Earth I was to do with the zuchinni, peaches, strawberries, lemons, oranges, tomatoes, apricots, blackberries, etc. We may grow our own food or we may be blessed with generous friends who share their homegrown delights. Please share your recipes and ideas of what to do with homegrown fruits and veggies.

Zuchinni Bread

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 cups sugar
1/2 cup vegtable oil
1/2 cup applesauce
4 eggs, beaten
1 tsp vanilla
1/3 cup water
2 cups grated zucchini
zest from 2 lemons
juice from one lemon
1 cup chopped walnuts or pecans (optional)

Lemon Glaze
juice the other lemon not used in bread
add apx 1 cup of powdered sugar until glaze is made.

Directions
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5-6mini loaf pans for about 33 minutes.

Zuchinni Bread

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 cups sugar
1/2 cup vegtable oil
1/2 cup applesauce
4 eggs, beaten
1 tsp vanilla
1/3 cup water
2 cups grated zucchini
zest from 2 lemons
juice from one lemon
1 cup chopped walnuts or pecans (optional)

Lemon Glaze
juice the other lemon not used in bread
add apx 1 cup of powdered sugar until glaze is made.

Directions
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5-6mini loaf pans for about 33 minutes.

Wheat Bread

This the bread recipe that was used for the wheat cinnamon rolls for Father's Day. It yields 4 loaves or 4 batches of cinnamon rolls. It can be made with only wheat flour (no white) if desired, but cinnamon rolls seem to taste better if done with half white/half wheat flour -following the original recipe as follows.

4 cups of hot water
2 tablespoons of yeast
1 tablespoon sugar
--let mixture sit in mixer (Bosch) until it is bubbly (a couple of minutes). Then add the following:
2 eggs
3/4 cup powdered milk
2/3 cup honey
2/3 cup oil
6 cups wheat flour
6 cups of white flour
2 Tablespoons of salt

add enough flour until the dough is pulling away from the sides, but not so much that the dough isn't sticking to the bottom (it shouldn't be wiping the sides clean). Let the machine knead the bread for 5 minutes. Let bread rise for one hour. Punch down and form into 4 loaves. Let rise again for 40 minutes. Bake for 30 minutes at 350 or for 43 minutes at 310.

Wheat Bread

This the bread recipe that was used for the wheat cinnamon rolls for Father's Day. It yields 4 loaves or 4 batches of cinnamon rolls. It can be made with only wheat flour (no white) if desired, but cinnamon rolls seem to taste better if done with half white/half wheat flour -following the original recipe as follows.

4 cups of hot water
2 tablespoons of yeast
1 tablespoon sugar
--let mixture sit in mixer (Bosch) until it is bubbly (a couple of minutes). Then add the following:
2 eggs
3/4 cup powdered milk
2/3 cup honey
2/3 cup oil
6 cups wheat flour
6 cups of white flour
2 Tablespoons of salt

add enough flour until the dough is pulling away from the sides, but not so much that the dough isn't sticking to the bottom (it shouldn't be wiping the sides clean). Let the machine knead the bread for 5 minutes. Let bread rise for one hour. Punch down and form into 4 loaves. Let rise again for 40 minutes. Bake for 30 minutes at 350 or for 43 minutes at 310.

Cream Cheese Frosting

3 oz. cream cheese
1/2 box powdered sugar
1/2 tsp vanilla
1/4 cup margarine
milk for spreading consistency

Cream Cheese Frosting

3 oz. cream cheese
1/2 box powdered sugar
1/2 tsp vanilla
1/4 cup margarine
milk for spreading consistency