By: Melissa Stringham
INGREDIENTS:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
(You can substitute other fruits, I have used diced bananas and blueberries as well)
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
DIRECTIONS
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture
Wednesday, August 26, 2009
Grilled Asparagus
By: Sherrie Crawford
Olive oil
Coarse, Sea or Kosher salt
Black pepper (freshly ground is best)
Lemon juice (fresh is best)
Bend one of your asparagus at the chopped end til it snaps. Cut all the other asparagus to the same spot and rinse. Drizzle with olive oil, salt, pepper, and lemon juice. Toss to coat. Place the thicker end over the hot coals, and the tips towards the edge for even cooking, giving extra care to not lose them through the slats. They're finished in about 7 minutes depending on the heat of your coals. Once on a plate, sprinkle with a bit more salt, and a squeeze of lemon juice, and enjoy!
can be done in a 375 degree oven if you're just craving these on a cold winter day.
Olive oil
Coarse, Sea or Kosher salt
Black pepper (freshly ground is best)
Lemon juice (fresh is best)
Bend one of your asparagus at the chopped end til it snaps. Cut all the other asparagus to the same spot and rinse. Drizzle with olive oil, salt, pepper, and lemon juice. Toss to coat. Place the thicker end over the hot coals, and the tips towards the edge for even cooking, giving extra care to not lose them through the slats. They're finished in about 7 minutes depending on the heat of your coals. Once on a plate, sprinkle with a bit more salt, and a squeeze of lemon juice, and enjoy!
can be done in a 375 degree oven if you're just craving these on a cold winter day.
Zucchini Bread
By: Shellie Wilson
3 cups flour
1 T cinnamon
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 eggs (beaten)
1 cup granulated sugar
1 cup packed brown sugar
1 cup vegetable oil
1 T vanilla
2 cups grated zucchini
Sift together dry ingredients (first five) in a medium size bowl. In a separate mixing bowl, beat together eggs, sugars, oil and vanilla. Add in sifted dry ingredients. Lastly, blend in zucchini. Do not over beat. Pour into two prepared 4 1/2" x 8 1/2" loaf pans. Bake at 325 for 60-70 minutes or until toothpick comes out clean.
3 cups flour
1 T cinnamon
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 eggs (beaten)
1 cup granulated sugar
1 cup packed brown sugar
1 cup vegetable oil
1 T vanilla
2 cups grated zucchini
Sift together dry ingredients (first five) in a medium size bowl. In a separate mixing bowl, beat together eggs, sugars, oil and vanilla. Add in sifted dry ingredients. Lastly, blend in zucchini. Do not over beat. Pour into two prepared 4 1/2" x 8 1/2" loaf pans. Bake at 325 for 60-70 minutes or until toothpick comes out clean.
Pistachio Salad
By: Michelle Brownell
1 can (1 pound 4 oz) crushed pineapple in unsweetened juice (do not drain)
1 small package instant pistachio pudding
1 small tub Cool Whip, thawed
1 ½ cups mini marshmallows
3 to 4 sliced bananas
Add pineapple and juice to the pudding mix. Blend in the container of Cool Whip. Then fold in marshmallows and bananas to mixture and chill. Serves 8 to 10.
1 can (1 pound 4 oz) crushed pineapple in unsweetened juice (do not drain)
1 small package instant pistachio pudding
1 small tub Cool Whip, thawed
1 ½ cups mini marshmallows
3 to 4 sliced bananas
Add pineapple and juice to the pudding mix. Blend in the container of Cool Whip. Then fold in marshmallows and bananas to mixture and chill. Serves 8 to 10.
Pretzel Raspberry Jello Salad
By: Michelle Brownell
2 1/3 cup thin pretzels, coarsely chopped
1 ½ squares margarine, melted
1 (8 oz) package cream cheese
1 cup sugar
9 oz cool whip
1 (6oz) package raspberry jello
2 cups boiling water
2 sm packages frozen raspberries
1 small can crushed pineapple
Mix pretzels and margarine, pat in 9 x 13 pan and bake 10 minutes at 400 degrees. Let cool. Cream cream cheese, sugar, and cool whip and dob on top of crust. Dissolve jello in boiling water and add undrained raspberries and pineapple. Cool to room temperature and pour over cream cheese. Chill in refrigerator at least 4-5 hours or until set.
2 1/3 cup thin pretzels, coarsely chopped
1 ½ squares margarine, melted
1 (8 oz) package cream cheese
1 cup sugar
9 oz cool whip
1 (6oz) package raspberry jello
2 cups boiling water
2 sm packages frozen raspberries
1 small can crushed pineapple
Mix pretzels and margarine, pat in 9 x 13 pan and bake 10 minutes at 400 degrees. Let cool. Cream cream cheese, sugar, and cool whip and dob on top of crust. Dissolve jello in boiling water and add undrained raspberries and pineapple. Cool to room temperature and pour over cream cheese. Chill in refrigerator at least 4-5 hours or until set.
Sarah's Salad
By: Michelle Brownell
1 head iceberg lettuce
3 strips bacon
½ (10 oz) package frozen peas
¼ teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
½ cup shredded Swiss cheese (or cut 2 ½ ounces in strips)
2/3 cup chopped green onion
¼ cup mayonnaise
¼ cup miracle whip salad dressing
Wash and drain lettuce. Dry thoroughly. Dice bacon and sauté until crisp; drain on paper towels. Run hot water over frozen peas and drain. Tear lettuce into bite-size pieces into salad bowl. Sprinkle with sugar, salt, and pepper. Add peas, cheese, onion, mayonnaise, and salad dressing. (These ingredients may be layered, if desired, with the mayonnaise spread on last. Cover tightly and refrigerate overnight if desired.) Chill. Toss when ready to serve and garnish with bacon. Makes 8 servings.
1 head iceberg lettuce
3 strips bacon
½ (10 oz) package frozen peas
¼ teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
½ cup shredded Swiss cheese (or cut 2 ½ ounces in strips)
2/3 cup chopped green onion
¼ cup mayonnaise
¼ cup miracle whip salad dressing
Wash and drain lettuce. Dry thoroughly. Dice bacon and sauté until crisp; drain on paper towels. Run hot water over frozen peas and drain. Tear lettuce into bite-size pieces into salad bowl. Sprinkle with sugar, salt, and pepper. Add peas, cheese, onion, mayonnaise, and salad dressing. (These ingredients may be layered, if desired, with the mayonnaise spread on last. Cover tightly and refrigerate overnight if desired.) Chill. Toss when ready to serve and garnish with bacon. Makes 8 servings.
Chicken Zucchini Casserole
By: Michelle Brownell
2 cups of diced cooked chicken
2 cups of diced fresh zucchini (peeled)
1 medium onion, chopped
1 pkg stove top stuffing
1 cube melted butter
1 can cream of chicken soup
16 oz sour cream
1 cup of chicken bouillon
Steam zucchini and onion until tender. Mix together seasoning mix from the stove top stuffing, soup, and bouillon and add zucchini, onion, and chicken. Mix crumbs with butter. Put ¾ of that in the bottom of a 9’ x13’ pan, sprayed with Pam. Fold sour cream into chicken mixture and spoon in over the crumbs. Sprinkle remaining crumbs on top. Bake at 350 degrees for 30 to 35 minutes.
2 cups of diced cooked chicken
2 cups of diced fresh zucchini (peeled)
1 medium onion, chopped
1 pkg stove top stuffing
1 cube melted butter
1 can cream of chicken soup
16 oz sour cream
1 cup of chicken bouillon
Steam zucchini and onion until tender. Mix together seasoning mix from the stove top stuffing, soup, and bouillon and add zucchini, onion, and chicken. Mix crumbs with butter. Put ¾ of that in the bottom of a 9’ x13’ pan, sprayed with Pam. Fold sour cream into chicken mixture and spoon in over the crumbs. Sprinkle remaining crumbs on top. Bake at 350 degrees for 30 to 35 minutes.
Spinach Dish
By: Michelle Brownell
2 packages of frozen chopped spinach, cooked and drained—force water out
Small bottle of light cheez whiz
Ritz crackers
Butter
Combine spinach (already cooked) with two thirds of the bottle of cheese whiz. Crush 1 cylinder of Ritz Crackers. Sautee the crushed crackers in butter or margarine.
Put spinach-cheese mixture in a casserole dish. Top with sautéed ritz crackers. Bake in 350 degree oven for 20 minutes.
2 packages of frozen chopped spinach, cooked and drained—force water out
Small bottle of light cheez whiz
Ritz crackers
Butter
Combine spinach (already cooked) with two thirds of the bottle of cheese whiz. Crush 1 cylinder of Ritz Crackers. Sautee the crushed crackers in butter or margarine.
Put spinach-cheese mixture in a casserole dish. Top with sautéed ritz crackers. Bake in 350 degree oven for 20 minutes.
Black Bean Salad
By: Rebecca Hale
INGREDIENTS:
2 (15 ounce) cans black beans,
rinsed and drained
1 (15 ounce) can whole kernel corn, drained
4 green onions, chopped
1small red onion, finely diced
2 avocados - peeled, pitted, and diced
3 tomatoes, seeded and chopped (use only the outer part;
the inside pulp makes the salad too watery)
1 cup chopped fresh cilantro
1/2 cup lime juice (more, to taste, if desired)
1 1/2 teaspoons cumin
DIRECTIONS:
In a large bowl, combine the black beans, corn, green onions, red onion, avocados, tomatoes, cilantro, and lime juice. Season with cumin. Toss, and chill until serving.
I love this salad on its own, but it also makes an awesome tortilla chip dip.
INGREDIENTS:
2 (15 ounce) cans black beans,
rinsed and drained
1 (15 ounce) can whole kernel corn, drained
4 green onions, chopped
1small red onion, finely diced
2 avocados - peeled, pitted, and diced
3 tomatoes, seeded and chopped (use only the outer part;
the inside pulp makes the salad too watery)
1 cup chopped fresh cilantro
1/2 cup lime juice (more, to taste, if desired)
1 1/2 teaspoons cumin
DIRECTIONS:
In a large bowl, combine the black beans, corn, green onions, red onion, avocados, tomatoes, cilantro, and lime juice. Season with cumin. Toss, and chill until serving.
I love this salad on its own, but it also makes an awesome tortilla chip dip.
Zucchini Brownies
By: Nancy Lamb
INGREDIENTS:
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
INGREDIENTS:
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
Friday, August 21, 2009
Garden Tomato Salsa
8-10 roma tomatoes or equivlant
1/2 sweet onion
1-2 cloves garlic
1/2 cup fresh chopped cilantro leaves
1 jalapeno pepper
1 Tablespoon of sugar
1/2 Tablespoon salt
1/2 Tablespoon of pepper
juice from one lime
1/2 sweet onion
1-2 cloves garlic
1/2 cup fresh chopped cilantro leaves
1 jalapeno pepper
1 Tablespoon of sugar
1/2 Tablespoon salt
1/2 Tablespoon of pepper
juice from one lime
Banana Bread
1/2 cup butter
1/4 cup brown sugar
3/4 cup white sugar
Cream together. Add:
2 eggs
2 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1 tsp salt
mix together. Add:
1 cup mashed banana
1/2 cup sour cream
1/2 cup pecans or walnuts chopped fine
1/4 cup brown sugar
3/4 cup white sugar
Cream together. Add:
2 eggs
2 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1 tsp salt
mix together. Add:
1 cup mashed banana
1/2 cup sour cream
1/2 cup pecans or walnuts chopped fine
Harvest Apple Muffins
Apple Muffins
1/2 cup butter
3/4 cup white sugar
1/4 cup brown sugar
Cream ingredients together. Add:
2 eggs
2 tsp vanilla
1 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
1/2 tsp bakin powder
2 cups of flour
Mix together and then fold in:
1/2 cup sour cream
3 apples peeled and coarsely chopped
optional crumb topping:
1/4 cup sugar
3 T flour
1/4 tsp cinnamon
2 Tablespoons butter
sprinkle on top of muffin batter
Bake at 350
When cooled frost with Maple Brown Sugar Frosting
I usually half the recipe
2 sticks of butter
3/4 cup brown sugar
1/8 tsp salt
1/3 cup of whipping cream (I usually use a dash of milk)
Heat all ingredients to boiling while stirring constantly
Remove from heat and add:
2 1/2 cup powdered sugar
1/2 tsp vanilla
1/2 cup butter
3/4 cup white sugar
1/4 cup brown sugar
Cream ingredients together. Add:
2 eggs
2 tsp vanilla
1 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
1/2 tsp bakin powder
2 cups of flour
Mix together and then fold in:
1/2 cup sour cream
3 apples peeled and coarsely chopped
optional crumb topping:
1/4 cup sugar
3 T flour
1/4 tsp cinnamon
2 Tablespoons butter
sprinkle on top of muffin batter
Bake at 350
When cooled frost with Maple Brown Sugar Frosting
I usually half the recipe
2 sticks of butter
3/4 cup brown sugar
1/8 tsp salt
1/3 cup of whipping cream (I usually use a dash of milk)
Heat all ingredients to boiling while stirring constantly
Remove from heat and add:
2 1/2 cup powdered sugar
1/2 tsp vanilla
Garden Veggie Pasta Salad
1/2 lb. Pasta Twists
2 cups broccoli florettes
1 bell pepper
2 tomatoes
4 green onions sliced
1 can sliced olives
1 can garbanzo beans
1 large jar maninated artichoke hearts
1 cup mozerella cheese
parmasean cheese
itallian dressing
2 cups broccoli florettes
1 bell pepper
2 tomatoes
4 green onions sliced
1 can sliced olives
1 can garbanzo beans
1 large jar maninated artichoke hearts
1 cup mozerella cheese
parmasean cheese
itallian dressing
Shelley's Green Beans or Asparagus
Steam Veggies. Then pour sauce on top.
sauce: 2 Tablespoons of melted butter.
1 Table spoon of soy sauce
1 tsp balsalmic vinegar
salt and pepper
sauce: 2 Tablespoons of melted butter.
1 Table spoon of soy sauce
1 tsp balsalmic vinegar
salt and pepper
Roasted Broccoli
1 head of broccoli-including stem
3 Tablespoons of olive oil
1 tsp water
3 cloves fresh pressed garlic
salt
Toss ingredients and roast at 450 for 15 minutes
Remove from oven and add
1/4 cup parmasean cheese
juice of 1 lemon
3 Tablespoons of olive oil
1 tsp water
3 cloves fresh pressed garlic
salt
Toss ingredients and roast at 450 for 15 minutes
Remove from oven and add
1/4 cup parmasean cheese
juice of 1 lemon
Minestrone Soup
1 T olive oil
2 cloves garlic
1 onion (I like the purple ones)
Sautee until soft. Then add:
4 cups chicken broth (I use the bullion)
4 Cups V8 tomato juice
1 cup water
1 tsp basil
1 tsp salt
1/4 tsp pepper
2 zuchinni
2 carrots
2 ribs celery
1 28 oz can of tomatoes (or the equivilant of chopped fresh if you need to get rid of them)
2 cans of kidney beans
Boil and simmer 1 hour or until veggies are soft.
Can add 1/2 cup noodles (to boil for last 5 minutes) and parmasean cheese
2 cloves garlic
1 onion (I like the purple ones)
Sautee until soft. Then add:
4 cups chicken broth (I use the bullion)
4 Cups V8 tomato juice
1 cup water
1 tsp basil
1 tsp salt
1/4 tsp pepper
2 zuchinni
2 carrots
2 ribs celery
1 28 oz can of tomatoes (or the equivilant of chopped fresh if you need to get rid of them)
2 cans of kidney beans
Boil and simmer 1 hour or until veggies are soft.
Can add 1/2 cup noodles (to boil for last 5 minutes) and parmasean cheese
Huber Strawberry Rhubarb Cake
White cake mix
3 oz Red jello
1 cup sugar
5 cups rhubarb
3 cups of mini marshmallows
combine sugar, jello, and rhubarb. Put in a greased cake pan at bottom. Cover with marshmallos. Mix cake according to instructions. Pour on top of Rhubarb/marshmallows. Bake at 350 for apx 40 minutes
3 oz Red jello
1 cup sugar
5 cups rhubarb
3 cups of mini marshmallows
combine sugar, jello, and rhubarb. Put in a greased cake pan at bottom. Cover with marshmallos. Mix cake according to instructions. Pour on top of Rhubarb/marshmallows. Bake at 350 for apx 40 minutes
Ma Burnham's Peach Crunch
Jar of Peaches
1/2 C flour
1 C oats
3/4 Cup Brown Sugar
1 tsp cinnamon
1/2 tsp salt
1/2 cup melted butter
Pour peaches into a 8x8 pan with or without juice depending on how you like it. Mix all other ingredients together and crumble on top. Bake at 400 degrees for 25-30 mintues.
1/2 C flour
1 C oats
3/4 Cup Brown Sugar
1 tsp cinnamon
1/2 tsp salt
1/2 cup melted butter
Pour peaches into a 8x8 pan with or without juice depending on how you like it. Mix all other ingredients together and crumble on top. Bake at 400 degrees for 25-30 mintues.
Nelson Garden Tomato Marinara
2 T olive oil
1 yellow onion
4 cloves garlic
1 lb ground beef
salt & pepper to taste
2 large cans of diced tomatoes (or the equvilant in chopped fresh tomatoes)
5 t italian seasoning
1 small can tomato sauce
1 can tomato paste
1 C beef broth
Saute onion in olive oil in a large pot for 5 minutes. Add garlic. Add ground beef and brown on med-high heat. Add tomatoes, sauce, paste, broth, and italian seasoning. Bring to boil. Simmer with lid for 2-3 hours. Salt and pepper to taste.
1 yellow onion
4 cloves garlic
1 lb ground beef
salt & pepper to taste
2 large cans of diced tomatoes (or the equvilant in chopped fresh tomatoes)
5 t italian seasoning
1 small can tomato sauce
1 can tomato paste
1 C beef broth
Saute onion in olive oil in a large pot for 5 minutes. Add garlic. Add ground beef and brown on med-high heat. Add tomatoes, sauce, paste, broth, and italian seasoning. Bring to boil. Simmer with lid for 2-3 hours. Salt and pepper to taste.
Sunday, August 16, 2009
Out with the old and in with the new
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