Chocolate Chip Zucchini Cake

This cake is so yummy!  I got this recipe from my cousin,
Teresa, a couple of years ago.  She has a different one
on her website that I definitely should try, but this one
is delicious.  And,even though it is a chocolate cake,
it's healthy because there is zucchini in it.  It's a
culinary delight!


CHOCOLATE CHIP ZUCCHINI CAKE   (Oven temp is 350 degrees)

In microwave melt:

2/3 cup butter and 2 tsp hot water

Add 2 cups brown sugar (beat well)
Add 2 eggs and 2 tsp vanilla (beat well)

Add dry ingredients:

2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
4 Tbsp cocoa powder

Mix well then add:  2 cups grated zucchini
Mix well.  Pour into greased and floured pans.
Sprinkle nuts, chocolate chips and a little brown sugar on top.

This recipe makes:  1  9 X 13 pan (bake 30-40 min.) or
                     2  8 X 8 pans (bake 25-30 min.)

Emmy Rossum's Sweet Potatoes in Orange Shells

I rarely watch tv during the day. I know I must be missing tons of recipes, but I will have to live. Anyway, I was watching the Bonnie Hunt show (didn't know she had one) and she had on Emmy Rossum (The Phantom of the Opera girl) and she mentioned this wonderful recipe. I think I will try it this Thanksgiving. If you try it first, please let me know how it turns out. It sounds WONDERFUL!

Sweet Potatoes in Orange Shells

Ingredients 8 Large Navel oranges 3 lbs sweet potatoes 1 stick butter 3 eggs 3/4 cup light brown sugar 1 Tbsp vanilla extract 1/2 tsp freshly grated nutmeg 1 tsp cinnamon 1/2 tsp salt 1/2 cup heavy cream 1 Tbsp lemon juice 1 Tbsp orange juice The rind of 1 lemon grated with the large holes of a grater Directions Cut a thick slice from one end of each orange, about 1/4 way down the orange and discard. Cut a very thin slice off the other end just enough for each orange to sit upright. Remove most of the orange pulp with a grapefruit knife or melon baller. Place the orange shells into a large muffin pan. Preheat the over to 350 degrees. Boil the sweet potatoes in ample water until tender, about 30minutes. Scrape off their skins when they are cool enough to handle, cut roughly into slices, put the slices into the bowl of an electric mixer and whip at high speed until very smooth. Whip in the butter, the eggs, and then all the other ingredients until the mixture is fluffy. Spoon the mixture into the orange shells about 2/3 full allowing room for the mixture to expand. Bake 45 minutes. Serves 8. Looks elegant and tastes delicious.

Chicken Fingers

I have never, before using this recipe, ever fried chicken. I am not a big fan and it just seemed scary. There is just something frightening about a whole pot of burning hot oil on my stove and me, being the klutz I am, hanging over it. That small part aside, my husband has been asking me for our entire marriage to make fried chicken and I, until the other day, refused. I bought some chicken tenderloins and had to figure out something to do with them. I found this recipe for Chicken Fried Chicken and decided to use it to make chicken tenders. I was impressed and so was my connoisseur. Not too bad for a fried food. I made a little honey mustard sauce using Miracle Whip (or Mayo, if you prefer), mustard, and honey.

Chicken Fingers

30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 teaspoon garlic salt (this is an approximation), optional
1 teaspoon garlic powder, optional
1+ teaspoon dried herbs of choice, optional
sprinkle of paprika (I just love the color), optional

3 tablespoons flour
2 eggs
2-3 cups canola oil (I just filled the bottom of the pot about 3 inches. I have no idea how much
that is)
2 lbs. chicken tenderloin

DIRECTIONS

1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, garlic salt, garlic powder, herbs, and pepper to bag and mix well.
2. Beat eggs in a shallow dish or bowl; heat oil in a large pot over medium high heat.
3. One by one, dredge chicken pieces in flour, then egg, then place in bag with crumb mixture, seal bag and shake to coat.
   
4. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

Cool Whip Pudding Frosting

Since I am on the frosting kick... can someone say sugar high? Anyway... David's dad found this recipe for less sugary substitute for frosting and it is his favorite. I think it might have come off of a box or out of a newspaper. Wherever it came from, we love it.

Cool Whip Pudding Frosting

1 8 oz. container of Cool Whip
1 box of instant pudding (any flavor/sugar free or regular will all work)
1 c. milk

Combine all ingredients in a medium bowl and use mixer to mix. Frost over cooled cake or cupcakes. We like to add a little sliced strawberries to the top of the cake. It's wonderful.

Wilton's Vanilla Buttercream Recipe

I stick to this tried and true recipe for cake decorating. I have tried to do my own thing, but it was a complete failure. I will never decorate with any other recipe (unless someone has a cream cheese one they are willing to share). This recipe stands up the the cold and the heat, both of which I am very familiar.

Wilton's Vanilla Buttercream Recipe

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup butter or margarine softened
• 1 teaspoon clear vanilla extract
• 4 cups confectioner's sugar (approximately 1 lb.) sifted
• 2 Tablespoons milk

Makes: Icing makes about 3 cups.

instructions

(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer.

Add vanilla.

Gradually add sugar, one cup at a time, beating well on medium speed.

Scrape sides and bottom of bowl often.

When all sugar has been mixed in, icing will appear dry.

Add milk and beat at medium speed until light and fluffy.

Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use.

Refrigerated in an airtight container, this icing can be stored 2 weeks.

Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

OMH! Macaroni and Cheese

That is OMH for Oh My Heavens! I made this last week and it was incredible. It seriously filled some sort of cheese void I must have been happening in my life because I felt like Remy from Ratatouille with the whole lightening-y flavor. I don't know if anyone liked it as much as me, but I didn't care. I thought it was fabulous. I have never seen shredded smoked Gouda before, but I found it at my local Sprouts and I think I am in love. David didn't care for it, but I was in cheese heaven. I took a basic recipe from allrecipes.com and added to it.

OMH! Macaroni and Cheese

1 lb. ground beef
2 red peppers, chopped
1 medium onion, chopped
salt and pepper to taste

1 lb. macaroni
1/4 cup butter
3 tablespoons all-purpose flour
2 cups milk
1 (8 ounce) package cream cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Dijon mustard (I used regular)
3 cups shredded Cheddar cheese (I used several kinds of cheese: Smoked American Gouda,
Cheddar and White Cheddar... this is what makes the dish)
1+ tbsp dried parsley (I love my herbs. You can use more or less. I like more.)
1+ tbsp dried basil

1 cup dry bread crumbs (I just sprinkle the bread crumbs on top without adding the butter)
2 tablespoons butter
2 tablespoons chopped fresh parsley

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Brown ground beef in non-stick pan on medium heat. Add chopped peppers and onions. Drain oil and set aside.
   
3. Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
4. In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, herbs, and mustard. Continue cooking until sauce is thickened. Add cooked macaroni, Cheddar cheese, and ground beef mixture and mix.
5. Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.
   

Farmer's Pasta

I watched Giada make this last summer and I kept it in my mind for months. I finally made it in February for the luncheon after iLyn's baby blessing. It is very, very fattening... no joke. But it is also very, very delicious. It is definitely a winter pasta, as it is hearty and filling (perfect for those cold winter months that I now will not have... maybe I will have to visit somewhere cold). It is absolutely fabulous. I added a few ingredients of my own to the original, but it turned out amazing. It's one of those dishes where you wonder how that little Italian chef stays so stinking skinny!

Farmer's Pasta

butter, for greasing pan
2 tablespoons (or more) olive oil
6 ounces pancetta, chopped (I substituted three chicken breasts, cooked and cubed)
4 teaspoons minced garlic
1/3 cup all-purpose flour
7 cups milk
8 ounces Fontina cheese, grated
4 ounces mozzarella cheese, grated
3/4 cup freshly grated Parmesan
6 ounces provolone cheese, grated (I just used the sliced cheese and chopped it up)
1 pound rigatoni pasta
3 tablespoons chopped fresh Italian parsley leaves (I used dried)
3 tablespoons chopped fresh basil leaves
Salt and freshly ground black pepper
2 cups fresh coarse bread crumbs (I used regular bread crumbs)
Extra-virgin olive oil, for drizzling
2 cups frozen peas, optional (I love peas, they are just too good to leave out)

Butter a 13 by 9 by 2-inch baking dish. Preheat the oven to 375 degrees F.

Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. (Skip this next part if using precooked and cubed chicken breast). Add the pancetta and saute until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 1/4 cup of the pan drippings (if necessary, add more oil to the pan drippings to equal 1/4 cup total). Reduce the heat to medium. Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds. Add the flour and whisk for 2 minutes. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.

Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.) Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta (or chicken), peas and toss to coat. Season the pasta mixture, to taste, with salt and pepper. Transfer the pasta mixture to the prepared dish.

Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from the heat. Add the bread crumbs and toss to coat. Sprinkle the bread crumb mixture over the pasta mixture. Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.

French Baguette

I did not take this picture.

I made these today and they were very good. Crispy on the outside and soft in the middle. They aren't quite like the ones that ripped up my mouth in Europe, but they do the job. I brushed a little butter on the top of each one. Bon appétit!

French Baguettes

1 cup water
2 1/2 cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast

1 egg white
1 tablespoon water

Directions

1. Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
2. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
3. Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
4. Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
5. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

Honey Roasted Chicken with Rosemary and Dijon

I fixed this last night for dinner and it was fantastic. It has a great citrus flavor and the rosemary just adds to it, unless you don't like rosemary. My oldest kept asking for more. Her belly is a pretty good measure of goodness, therefore, I will take the compliment! This recipe came from FoodFit.com.

Honey Roasted Chicken with Rosemary and Dijon

1 whole chicken, about 5 pounds
salt to taste
freshly ground black pepper
1 tablespoon Dijon mustard (I didn't have any Dijon so I used regular and it was still delicious)
3 sprigs of fresh rosemary
1/4 cup honey
1 lemon, zested, halved and juiced
4 cloves garlic, peeled (I only used two because it was getting difficult to fit everything in)
1/2 yellow onion, quartered


1. Preheat oven to 375°F. Rinse the chicken under cold water and pat dry with paper towels. Season inside and out with salt and pepper.

2. Place the chicken in a large roasting pan.

3. Roughly chop two sprigs of the rosemary. In a small bowl, mix together Dijon mustard, honey, chopped rosemary, lemon juice and lemon zest.

4. Place the remaining sprig of rosemary, a lemon half, the onion quarters and garlic in the cavity of the bird. Using a pastry brush, coat the outside of the bird with the lemon honey glaze.

5. Place the roasting pan in the oven and baste the chicken every 15 minutes with any remaining glaze. Roast until a thermometer inserted into the thigh reaches 180° and juices run clear, about one hour. Remove and discard the skin. Serve hot or at room temperature.

Magnolia's Vanilla Buttercream Frosting

I found this recipe on Cake Central and I LOVE it. It had the cupcake recipe on there as well. I made the cupcakes, but I didn't really like them too much (other people did, however). Maybe I will add them just because. Anyway, the frosting recipe is fantastic. It has all of the sugary goodness of frosting, but it is homemade.

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

• 1 cup (2 sticks) unsalted butter, softened

• 6 to 8 cups confectioners’ sugar

• 1/2 cup milk

• 2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

*Note:
If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract

Pie Crust Recipe

I am copying this just as my mom sent it. I love this recipe and pretty much have never known anything different. Here it is and from my mom in all her glory!

130 YEAR OLD PIE CRUST

2 1/2 c. flour  READ THRU THE RECIPE FIRST!!!!!!!!!!
1 1/2 tsp. salt
1 cup shortening

1 egg
1 tbsp vinegar
Enough cold water for 1 cup

Blend flour, salt and shortening until mixture in crumbly.  (BY
HAND) Put egg and vinegar in a 1-cup measuring cup, beat
slightly then add water to bring up to one  cup. (Use enough
liquid mixture to make pie crust workable.)

Cut dough in half and roll out to fit a 9 inch pie pan.  (Roll
larger than pan to allow for side depth) For two crust pies
(apple, etc.) roll another crust and put on top (crimp both
bottom and top crusts together along edges--you can cut
the excess off either before or after you add top crust).
Take a knife and slice at least three small holes on top
crust to let steam escape while baking.

Use extra dough to make cinnamon slices.  (roll out, cut in
slices, top with sugar and cinnamon).  Bake in 450
degrees until crust is done, approximately 10 minutes.

Mom's Enchilada Pie Recipe

My mom cut this out of a newspaper years ago and has been fixing this recipe ever since. It is fattening as heck, but it always reminds me of home.

ENCHILADA PIE

1/4 cup oil
1 large onion, chopped
1 or 2 cloves garlic, minced
1 1/2 pounds ground beef
2 tablespoons flour
2 cans (8 ounces each) tomato sauce
1 cup water
2 tablespoons vinegar
1 cup chopped ripe olives
2 tablespoons chili powder
Salt and pepper to taste
6 corn tortillas
1 cup sharp cheese, grated (I use whatever I have on hand)

Saute onion and garlic in oil until lightly browned.  Add meat;
 cook and stir until brown. Sprinkle flour on top of meat. 
Add tomato sauce, water, vinegar, olives, chili powder, salt
and pepper; simmer 20 minutes, stirring occasionally.

Cover bottom of a greased casserole with some of the meat
 sauce.  Add tortillas, meat sauce and grated cheese in
layers, ending with cheese on the top.  Bake at 350 degrees
 for 45 minutes.

Raw Apple Cake

It is neither raw nor apple-- wait, it is apple, just not raw. Why would you name a cake with the word raw in it? Beats me. Anyway, my mom has had this recipe for years. It's pretty fantastic, even without the frosting.

Raw Apple Cake

Peel and slice enough apples for 4 cups.
Pour 2 cups sugar over apples and let stand.
Sift (I don't sift) 2 cups flour.  Add 1 1/2 tsp. soda, 2 tsp. cinnamon and
1 tsp salt.
Add to apples with 2 beaten eggs, 1 cup nuts, 3/4 cup oil and 2 tsp.
vanilla.
Mix until smooth.  Mixture will be stiff.  Spread in oblong 9x13 pan.

Bake at 350 degrees for 45-50 minutes.

CREAM CHEESE FROSTING

1 8 ounce pkg. softened cream cheese.
1 lb. pkg. of powdered sugar
1 tsp. vanilla (or to your taste.)

Whip cream cheese and then gradually add powdered sugar and vanilla.

Mitch's Basic Pizza Dough

I have to credit Mitch's Basic Pizza Dough for this recipe. It's the best dough recipe I have found because not only is it easy, but it tastes great! I sometimes add a little fresh rosemary to change it up a bit.

3 1/2 cups flour
1 cup warm water
2 tablespoons yeast
2 tablespoons honey
1/4 cup olive oil
1/2 teaspoon salt

To Mix Dough in a Bread Machine:
"Throw all the ingredients in, set to dough only setting, push start and walk away. That's it! No work, no hassle. If you don't work for something is it really worth having? In this case, you bet!

Once the machine "beeps" and your dough is ready, it's time to go on to the next step - Rolling Out The Dough.

This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using."

Taste of Home Three Meat Stromboli

I have to admit this recipe was one of the reasons I wanted the Taste of Home Cookbook. Instead of the frozen dough, I used the Buttery Roll recipe. It turned out huge and fantastic. You may have to play with the bake time, but it is fabulous.

Taste of Home Three-Meat Stromboli

2 loaves (1 pound each) frozen bread dough, thawed
2 tablespoons Dijon mustard
1/2 cup grated Parmesan cheese, divided
1/4 pound pastrami, finely chopped
1/4 pound pepperoni, finely chopped
1/4 pound hard salami, finely chopped
1 cup (4 ounces) shredded Swiss cheese
1 egg, beaten

Roll each loaf of bread dough into a 12-in. x 7-in. rectangle. Spread mustard to within 1 in. of edges. Sprinkle each with 2 tablespoons Parmesan cheese.

Combine the pastrami, pepperoni, salami and Swiss cheese; sprinkle over dough. Top with the remaining Parmesan. Brush edges of dough with egg. Roll up, jelly-roll style, beginning with a long side. Seal seam and ends.

Place seam side down on a greased baking sheet; cut three slits in the top of each loaf. Bake at 350°for 35-40 minutes or until golden brown. Slice; serve warm. Yield: 2 loaves (12-16 slices each).

Homemade Cranberry Sauce

I made this for Thanksgiving last year and it seemed to go over well. I don't like cranberry sauce, but this tasted pretty good to me.

Cranberry Sauce

1 (12 ounce) package fresh cranberries
1 cup orange juice
1/2 cup white sugar
1/2 cup packed brown sugar

Place cranberries in a bowl of clean water. Pick through, discarding stems and rotten berries. Drain berries.

In a medium saucepan, combine berries, orange juice, and sugars. Cook over high heat, and let come to a boil. Boil, uncovered, for 15 minutes. Spoon off any foam that forms. Serve hot or cold.

Mindi's Sunshine Casserole

I have no idea where my cousin Mindi got this recipe (maybe she made it up), but it is a fall favorite. It combines comfort food and fall vegetables to make this hardy casserole. I love it!

Sunshine Casserole

6 c. zucchini

1 c. shredded carrots

1/4 c. onion

1/2 c. butter melted

1 c. sour cream

1 c. cream of chicken soup (or one can, I can't tell. I add a can it works out great)
3 chicken breast, cooked and chopped (optional)

1 pkg. stuffing mix
butter

Cook zucchini, carrots, and onion until tender and drain. Mix melted butter, sour cream, and cream of chicken soup together. Fold into veggies. Make stuffing according to package. Put on bottom of casserole dish. Put veggie mix on top. Bake 30 min. at 400 degrees.