This one we were kind of scared to try. But it has become a staple. It's fun because you can really put whatever toppings on it that you like.
INGREDIENTS
3 cups shredded zucchini
1 clove garlic, minced
3 large eggs
1/2 cup shredded parmesan cheese
1.5 cups reduced fat biscuit mix
15 oz can pizza sauce*
1/2 cooked Italian sausage, crumbled
1/2 cup sliced black olives, drained
1/4 cup chopped green pepper
4 oz can sliced mushrooms
1 cup Italian Blend shredded cheese
Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray.
Mix together shredded zucchini, garlic, eggs, parmesan cheese, and biscuit mix. Spread in bottom of prepared 9x13 pan. Drizzle with pizza sauce; gently spread over zucchini base. Top with pizza toppings of choice; top with 1/2 the Italian Blend cheese.
Bake 45 minutes to 1 hour or until base is cooked through. sprinkle with remaining cheese and return to oven until cheese is melted Allow to set 5-10 minutes before cutting.
*May substitute pizza sauce with 15 oz tomato sauce mixed with 1/2 teaspoon oregano leaves, 1/4 teaspoon ground thyme, 1 teaspoon Italian seasoning, 1/4 teaspoon garlic powder.
**May substitute with pizza toppings of choice (some toppings may increase juiciness of final dish).
Sunday, August 29, 2010
Santa Fe Chicken
This is Devin's new favorite recipe. It's our substitute for Cafe Rio. It really is super yummy. Hopefully you will enjoy it too.
INGREDIENTS:
2 cups instant white rice, uncooked
1 can (19 oz.) black beans, drained, rinsed
1 yellow pepper, chopped
1 can (10-1/2 oz.) condensed cream of chicken soup
2 cups water
1/4 cup chopped cilantro
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup salsa
1 cup Mexican Style Finely Shredded Four Cheese
HEAT oven to 400°F.
MIX rice, beans and peppers in 13x9-inch baking dish. Combine soup, water and cilantro; pour evenly over rice mixture.
TOP with chicken. Spoon salsa over chicken.
BAKE 35 min.; sprinkle with cheese. Bake 10 min. or until cheese is melted.
INGREDIENTS:2 cups instant white rice, uncooked
1 can (19 oz.) black beans, drained, rinsed
1 yellow pepper, chopped
1 can (10-1/2 oz.) condensed cream of chicken soup
2 cups water
1/4 cup chopped cilantro
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup salsa
1 cup Mexican Style Finely Shredded Four Cheese
HEAT oven to 400°F.
MIX rice, beans and peppers in 13x9-inch baking dish. Combine soup, water and cilantro; pour evenly over rice mixture.
TOP with chicken. Spoon salsa over chicken.
BAKE 35 min.; sprinkle with cheese. Bake 10 min. or until cheese is melted.
Frosting
This frosting goes along with the sugar cookie recipe that I got from a friend in the ward. It's super yummy and sets up really well for decorating.
INGREDIENTS
1 package of cream cheese
2 lbs of powdered sugar
3/4 cup of corn syrup
1-2 teaspoons of almond extract ( or vanilla if you are worried aboutnut allergies)
dash of salt
Here are her instructions: These are the general guidelines I follow, but I make it most of the time by just looking/tasting. It makes a lot of frosting though--I think enough for about 2 batches of the cookie recipe.
TIP: To frost the cookies, put the frosting in one of those clear squeeze bottles with the clear top. You can find them for a $1 at Walmart. They are easier to handle than the bags, clean up much easier, and you get a much better result.
INGREDIENTS
1 package of cream cheese
2 lbs of powdered sugar
3/4 cup of corn syrup
1-2 teaspoons of almond extract ( or vanilla if you are worried aboutnut allergies)
dash of salt
Here are her instructions: These are the general guidelines I follow, but I make it most of the time by just looking/tasting. It makes a lot of frosting though--I think enough for about 2 batches of the cookie recipe.
TIP: To frost the cookies, put the frosting in one of those clear squeeze bottles with the clear top. You can find them for a $1 at Walmart. They are easier to handle than the bags, clean up much easier, and you get a much better result.
Mint Brownies
This is actually Lauralee's recipe. But I don't think she is going to get around to posting it any time soon. So I will do it for her. :) I have made these a few times for some firesides and such and everyone says they are the best mint brownie they have ever had. Even people who don't like mint have loved these. Hopefully you will too.
INGREDIENTS
1/2 cup butter
2 squares unsweetened chocolate (Bakers)
Melt these 2 ingredients together in the microwave.
ADD:
1 cup sugar
2 eggs
1/2 tsp peppermint flavor
Beat well
ADD:
1/2 cup flour
1/8 tsp salt
mix well
Place in an 8x8 pan and bake at 350 for 25 minutes or less - do not overbake. Allow to cool before frosting. You can put it in the feezer to help speed the process.
FROSTING
2 Tbsp softened butter
1 Tbsp milk
1 cup powdered sugar
1 tsp peppermint flavoring
green food coloring (I have made it without this and it just doesn't taste the same. Something about the green color that makes the mint that much better. :)
Mix well. Spread over baked, cooled brownies. Allow to stand until firm (or put in freezer).
GLAZE
1 square semi-seet chocolate (Bakers)
1 Tbsp. butter
Melt together and spread or drizzle over cooled frosted layer. Put in freezer until firm.
Remove from freezer about 15 minutes before you need to cut them so they'll be easier to cut. You can cut into triangles to make them look cute.
***This recipe makes an 8x8 size pan; double it for a 9x13; triple for a cookie sheet.
INGREDIENTS
1/2 cup butter
2 squares unsweetened chocolate (Bakers)
Melt these 2 ingredients together in the microwave.
ADD:
1 cup sugar
2 eggs
1/2 tsp peppermint flavor
Beat well
ADD:
1/2 cup flour
1/8 tsp salt
mix well
Place in an 8x8 pan and bake at 350 for 25 minutes or less - do not overbake. Allow to cool before frosting. You can put it in the feezer to help speed the process.
FROSTING
2 Tbsp softened butter
1 Tbsp milk
1 cup powdered sugar
1 tsp peppermint flavoring
green food coloring (I have made it without this and it just doesn't taste the same. Something about the green color that makes the mint that much better. :)
Mix well. Spread over baked, cooled brownies. Allow to stand until firm (or put in freezer).
GLAZE
1 square semi-seet chocolate (Bakers)
1 Tbsp. butter
Melt together and spread or drizzle over cooled frosted layer. Put in freezer until firm.
Remove from freezer about 15 minutes before you need to cut them so they'll be easier to cut. You can cut into triangles to make them look cute.
***This recipe makes an 8x8 size pan; double it for a 9x13; triple for a cookie sheet.
Saturday, August 28, 2010
Gooey Oatmeal Chocolate Bars
This is a super yummy treat that a friend of mine made for "Birthday Sunday". I almost prefer them to cookies. The oatmeal in them is fabulous! They are kind of messy but oh so good. :)
INGREDIENTS
1.5 cups flour
1.5 cups rolled oats
1.5 cups brown sugar
1/3 tsp salt
3/4 tsp baking powder
1 cup melted butter
1/2-3/4 bag of chocolate chips
1/2 cup or more caramel sauce
Mix flour, oats, sugar, salt, and baking soda in a bowl. Melt butter and add to flour mixture. Stir until combined. Pat down 3/4 of the mixture in a 9x13 pan. Bake at 300 degrees for about 10 minutes (it won't look done). Drizzle caramel on top while hot. Sprinkle chocolate chips evenly on top of caramel. Crumble the rest of the mixture on top and bake at the same temperature for 15 minutes or so. Allow to cool completely for easiest cutting. Then enjoy!
I have tried mint chocolate chips and love how that tastes. I wonder what it would be like with butterskotch or chocolate syrup? It won't look done when you take it out of the oven. But once it sets up it's super good. I usually let it sit overnight.
INGREDIENTS1.5 cups flour
1.5 cups rolled oats
1.5 cups brown sugar
1/3 tsp salt
3/4 tsp baking powder
1 cup melted butter
1/2-3/4 bag of chocolate chips
1/2 cup or more caramel sauce
Mix flour, oats, sugar, salt, and baking soda in a bowl. Melt butter and add to flour mixture. Stir until combined. Pat down 3/4 of the mixture in a 9x13 pan. Bake at 300 degrees for about 10 minutes (it won't look done). Drizzle caramel on top while hot. Sprinkle chocolate chips evenly on top of caramel. Crumble the rest of the mixture on top and bake at the same temperature for 15 minutes or so. Allow to cool completely for easiest cutting. Then enjoy!
I have tried mint chocolate chips and love how that tastes. I wonder what it would be like with butterskotch or chocolate syrup? It won't look done when you take it out of the oven. But once it sets up it's super good. I usually let it sit overnight.
Wednesday, August 25, 2010
Chile Rellenos
These turned out pretty good. You can deep fry with batter but I like this version of baking them with enchilada sauce.
Get the desired amount of roasted chilies and slice down one side about 3/4 of the way.
Remove seeds and membrane.
Slice cheese to fit inside the chile, making sure that the chile will still close.
Get your favorite enchilada sauce and poor a small amount to the bottom of a baking dish.
Then place you chilies into the baking dish and poor more sauce on top followed by cheese.
Bake this at 375* for about 15 minutes. Beware of the heat but it is soooo yummy!
Get the desired amount of roasted chilies and slice down one side about 3/4 of the way.
Remove seeds and membrane.
Slice cheese to fit inside the chile, making sure that the chile will still close.
Get your favorite enchilada sauce and poor a small amount to the bottom of a baking dish.
Then place you chilies into the baking dish and poor more sauce on top followed by cheese.
Bake this at 375* for about 15 minutes. Beware of the heat but it is soooo yummy!
Roasting Chiles
You can do this with pretty much any kind of chile. Just make sure you have the fan going and a window open. The fumes are pretty good :)
Turn your broiler on and get it heated.
Clean and dry your desired amount of chilies.
Place on cookie sheet.
Put in oven under the broiler.
Turn them every couple minutes to get all the sides cooked.
You want them mostly charred (about 60%) this should take 5-10 minutes
Remove from oven and put them in a plastic bag, a plate with plastic wrap over, anything to get them steaming inside. Keep in bag for 15 minutes.
After fifteen minutes remove one at a time and rub the skin with your fingers and peel of the skin. It should come off really easy. If not you can take a small knife and peel it off.
These can be kept in the fridge for a few days or the freezer for a few months.
Turn your broiler on and get it heated.
Clean and dry your desired amount of chilies.
Place on cookie sheet.
Put in oven under the broiler.
Turn them every couple minutes to get all the sides cooked.
You want them mostly charred (about 60%) this should take 5-10 minutes
Remove from oven and put them in a plastic bag, a plate with plastic wrap over, anything to get them steaming inside. Keep in bag for 15 minutes.
After fifteen minutes remove one at a time and rub the skin with your fingers and peel of the skin. It should come off really easy. If not you can take a small knife and peel it off.
These can be kept in the fridge for a few days or the freezer for a few months.
Three Cheese Pizza (zucchini & tomato pizza)
This is our new favorite pizza. I like that it uses a zucchini because there are so many around this time of year. I also double this and make two pizzas. One for me and one for Matt!
1 c shredded mozzarella
1 c shredded cheddar
1 medium zucchini
3-4 cloves garlic minced
1/4 c grated parmesan (I use the can)
1 medium tomato
1 small onion (I have also used a bunch of green onions which worked fine)
Olive Oil
Italian Seasoning
1 recipe of your favorite pizza crust
Roll dough to 14" circle (I just spread mine out onto a cookie sheet and get it to fill the entire sheet) If you need to prebake your crust do so now. Lightly spread with olive oil. Spread garlic, veggies, and cheeses on. Sprinkle with parmesan cheese and Italian seasoning. Bake at 400* for 15-20 minutes. Super yummy!
1 c shredded mozzarella
1 c shredded cheddar
1 medium zucchini
3-4 cloves garlic minced
1/4 c grated parmesan (I use the can)
1 medium tomato
1 small onion (I have also used a bunch of green onions which worked fine)
Olive Oil
Italian Seasoning
1 recipe of your favorite pizza crust
Roll dough to 14" circle (I just spread mine out onto a cookie sheet and get it to fill the entire sheet) If you need to prebake your crust do so now. Lightly spread with olive oil. Spread garlic, veggies, and cheeses on. Sprinkle with parmesan cheese and Italian seasoning. Bake at 400* for 15-20 minutes. Super yummy!
Honey-Wheat Oatmeal Bread
This is my new favorite bread. I brought this to the reunion.
1 1/4 c hot water (I do the hottest tap water and then cook it in the microwave for 30 sec or so)
1/2 c honey
2 Tbls canola oil
1 1/2 tsp salt
1 cup quick cooking oats
1 1/2 c flour (preferably bread flour)
1 1/2 c wheat flour (you may need a little more flour if it isn't forming a ball. I leave mine real soft though so it isn't as dense in the end)
1 pkg yeast
Combine all ingredients in the order listed. Turn the mixture to low and let it knead for at least 30 min (I put a towel over the top of the mixer to cover the bowl so that it is nice and moist in there while it kneads). Place the dough into a greased bread pan and put into a 200* oven for about 30-40 minutes. When bread has raised 1-1 1/2 inches above the pan bake at 325* for 30-35 minutes till it is golden brown on top. Remove from pan and cool on a cooling rack or cutting board.
1 1/4 c hot water (I do the hottest tap water and then cook it in the microwave for 30 sec or so)
1/2 c honey
2 Tbls canola oil
1 1/2 tsp salt
1 cup quick cooking oats
1 1/2 c flour (preferably bread flour)
1 1/2 c wheat flour (you may need a little more flour if it isn't forming a ball. I leave mine real soft though so it isn't as dense in the end)
1 pkg yeast
Combine all ingredients in the order listed. Turn the mixture to low and let it knead for at least 30 min (I put a towel over the top of the mixer to cover the bowl so that it is nice and moist in there while it kneads). Place the dough into a greased bread pan and put into a 200* oven for about 30-40 minutes. When bread has raised 1-1 1/2 inches above the pan bake at 325* for 30-35 minutes till it is golden brown on top. Remove from pan and cool on a cooling rack or cutting board.
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