by Janell
1 bunch of asparagas
3 Tbsp olive oil
salt
Place the olive oil and asparagas on a plate and mix until the asparagas is well coated. Then sprinkle with salt. Cook right on the grill turning once for about 3-5 minutes.
Thursday, March 18, 2010
Grilled Asparagas
by Janell
1 bunch of asparagas
3 Tbsp olive oil
salt
Place the olive oil and asparagas on a plate and mix until the asparagas is well coated. Then sprinkle with salt. Cook right on the grill turning once for about 3-5 minutes.
Dill dip
by Janell
1 cup mayo (not miracle whip)
1 cup sour cream
1 Tbsp dried dill
1 Tbsp dried chives
1 Tbsp beau monde or celery salt
Mix well. Good chilled.
Squash Casserole
by Janell
5-6 summer squash cooked and drained
1 can cream of mushroom soup
1 cup sour cream
1 small onion diced
2-3 grated carrots
1 pkg stuffing mix
1 cup water
Mix well. Spoon into a casserole dish or 9 x13 pan and bake at 350 for 30-45 minutes until bubbly.
5-6 summer squash cooked and drained
1 can cream of mushroom soup
1 cup sour cream
1 small onion diced
2-3 grated carrots
1 pkg stuffing mix
1 cup water
Mix well. Spoon into a casserole dish or 9 x13 pan and bake at 350 for 30-45 minutes until bubbly.
Chocolate Zucchini Cake
by Janell
3 eggs
2 cups sugar
1 cup oil
2 1/2 cups flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup cocoa powder
1/2 cup milk
3 tsp vanilla
2 cups finely grated zuchinni
Mix well and pour into a 9 x 13 apn. Bake at 350 for 40 minutes or until center is done. Frost with chocolate frosting.
3 eggs
2 cups sugar
1 cup oil
2 1/2 cups flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup cocoa powder
1/2 cup milk
3 tsp vanilla
2 cups finely grated zuchinni
Mix well and pour into a 9 x 13 apn. Bake at 350 for 40 minutes or until center is done. Frost with chocolate frosting.
Fresh Tomato Bake
by Janell
1/4 cup olive oil
6-8 large tomatoes,chopped
1 Tbsp dried basil
1 tsp garlic salt
a drizzle of olive oil
Layer the olive oil, tomatoes, basil and salt. Drizzle more olive oil on top. Bake at 425 for 25 mins. Serve over your choice of pasta, toasted bread or spaghetti squash
1/4 cup olive oil
6-8 large tomatoes,chopped
1 Tbsp dried basil
1 tsp garlic salt
a drizzle of olive oil
Layer the olive oil, tomatoes, basil and salt. Drizzle more olive oil on top. Bake at 425 for 25 mins. Serve over your choice of pasta, toasted bread or spaghetti squash
Grilled Veggies
by Janell
4 cups of your choice of veggies (potatoes, carrots, squash, onions, broccoli, etc)
Make a pocket out of tinfoil and put veggies in, then add 1/4 cup olive oil, salt & pepper to taste. Seal packet and cook at a med. temp on the grill about 10 mins on each side.
4 cups of your choice of veggies (potatoes, carrots, squash, onions, broccoli, etc)
Make a pocket out of tinfoil and put veggies in, then add 1/4 cup olive oil, salt & pepper to taste. Seal packet and cook at a med. temp on the grill about 10 mins on each side.
Pumpkin Chocolate Chip Muffins
by Janell
3 cups of flour
2 tsp cinnamon
1/2 tsp salt
2 tsp baking soda
4 eggs
2 cups sugar
2 cups cooked or canned pumpkin
3/4 cup oil
3/4 cup applesauce
1 1/2 cups chocolate chips
Mix well and put into muffin pans. Bake at 350 for 18-20 minutes or until center if done.
3 cups of flour
2 tsp cinnamon
1/2 tsp salt
2 tsp baking soda
4 eggs
2 cups sugar
2 cups cooked or canned pumpkin
3/4 cup oil
3/4 cup applesauce
1 1/2 cups chocolate chips
Mix well and put into muffin pans. Bake at 350 for 18-20 minutes or until center if done.
Zucchini cookies
by Janell
1 egg
1/2 cup butter
1/2 cup brown sugar
1/3 cup honey
1 Tbsp vanilla
1 cup flour
1 cup wheat flour
1/2 tsp baking soda
1/4 tsp of salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1 cup finely shredded zuchinni
2 cups chocolate chips
Drop by teaspoon on greased pan. Bake at 350 10-15 mins.
1 egg
1/2 cup butter
1/2 cup brown sugar
1/3 cup honey
1 Tbsp vanilla
1 cup flour
1 cup wheat flour
1/2 tsp baking soda
1/4 tsp of salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1 cup finely shredded zuchinni
2 cups chocolate chips
Drop by teaspoon on greased pan. Bake at 350 10-15 mins.
One Pan Vegetables
by Janell(great side dish for any type of meat)
5 potatoes peeled and cubed
2-4 cups fresh vegetables (summer squash, zuchinni, green beans, etc)
5-6 mushrooms halved
1/4 to 1/2 cup olive oil depending on taste
1-2 cloves garlic
1 med onion sliced or chopped
1 tsp thyme
1/2 to 1 tsp salt depending on taste
pepper to taste
Cooked coved in a pan over medium heat until desired tenderness stirring occasionally.
5 potatoes peeled and cubed
2-4 cups fresh vegetables (summer squash, zuchinni, green beans, etc)
5-6 mushrooms halved
1/4 to 1/2 cup olive oil depending on taste
1-2 cloves garlic
1 med onion sliced or chopped
1 tsp thyme
1/2 to 1 tsp salt depending on taste
pepper to taste
Cooked coved in a pan over medium heat until desired tenderness stirring occasionally.
Salsa
by Janell
5-6 tomatoes, chopped
1 med onion, chopped
3-5 cloves garlic, pressed
1-2 jalepeno, seeded and chopped (if you want hot salsa add some seeds, the more seeds the hotter it is)
1 lime, juiced
1/2 a bunch of cilantro, chopped
Mix well and serve with tortillas chips.
5-6 tomatoes, chopped
1 med onion, chopped
3-5 cloves garlic, pressed
1-2 jalepeno, seeded and chopped (if you want hot salsa add some seeds, the more seeds the hotter it is)
1 lime, juiced
1/2 a bunch of cilantro, chopped
Mix well and serve with tortillas chips.
Cinnamon Crisps
by Michel
2 cups flour
½ tsp salt
¼ cup oil
2/3 cup warm water
Topping:
2/3 cup granulated sugar
1 T cinnamon
Combine ingredients to form dough (by hand or hand mixer).
Cover dough with plastic wrap and allow to rest for 30 minutes.
Divide into 12 portions and roll each into a ball. With rolling pin, roll into a flat tortilla about 1/8 inch thick. With a pizza cutter, cut rolled tortilla into 4-6 triangles.
Heat vegetable oil on medium to high heat and drop tortilla triangles into hot oil. When the tortillas have formed bubbles, turn and brown slightly.
Remove and let cool slightly then toss with cinnamon/sugar topping. Enjoy!
2 cups flour
½ tsp salt
¼ cup oil
2/3 cup warm water
Topping:
2/3 cup granulated sugar
1 T cinnamon
Combine ingredients to form dough (by hand or hand mixer).
Cover dough with plastic wrap and allow to rest for 30 minutes.
Divide into 12 portions and roll each into a ball. With rolling pin, roll into a flat tortilla about 1/8 inch thick. With a pizza cutter, cut rolled tortilla into 4-6 triangles.
Heat vegetable oil on medium to high heat and drop tortilla triangles into hot oil. When the tortillas have formed bubbles, turn and brown slightly.
Remove and let cool slightly then toss with cinnamon/sugar topping. Enjoy!
Poppyseed Chicken
by Michel
6-7 cups cooked, diced chicken
3 cups sour cream
2 cans cream of chicken soup
½ c chicken drippings
2 1/1 pkgs. Ritz crackers (rolled into course crumbs)
1 cube butter
3 T poppy seeds
Layer chicken in pan evenly. Mix drippings, soup and sour cream together. Heat to boiling and pour over chicken. Toss together melted butter, poppy seeds, and cracker crumbs. Spread evenly over top. Bake at 350 degrees until hot (30-40 min). Cover loosely with foil last 5 minutes is getting too brown.
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