Chocolate Zucchini Bread

I have a TON of zucchini in my garden, and I really don't want to throw it away, however, when I am eating zucchini 2 meals a day, I REALLY needed to find a new way to use up my delicious zucchini.

I had heard of  and tasted zucchini cookies, muffin, and breads, but I came accross this wonderfully moist Chocolate Zucchini Bread. After mine, and my family's reaction to it, I am considering adding another zucchini (or two) plant(s) to my vegetable garden next year so I can make this again and again! Best of all....it is VERY freezer friendly, so you can make loads and loads now, and enjoy it around the holidays with a hot cup of hot chocolate or wassil.

3 c. all-purpose flour
1/4 c. unsweetened cocoa powder
1 Tbsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 c. white sugar
3 eggs
1 c. vegetable oil (can also use 1/2 c. oil & 1/2 c. applesauce)
2 tsp. vanilla extract
2 c. shredded zucchini
1 c. semisweet chocolate chips
1 c. chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans VERY LIBERALLY.  (If you skimp on the greasing, your loaves will not come out in one piece.)

In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.

Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.

YIELD: 20 servings

**TIP**: To prevent the chocolate chips from sinking to the bottom of the bread, add them with the dry ingredients, instead of at the end.

Won Tons

Another yummy Chinese recipe.

1 pkg. won ton wrappers (I like the square)

FILLING:
1/2 lb. pork or chicken, finely ground
1 egg, beaten
3 water chestnuts, finely chopped
1/2 tsp. salt
1/4 tsp. Accent
2 finely chopped scallions
1 Tbsp. soy sauce
1/4 tsp. pepper

Mix all ingredients together. (You can add coarsely chopped ingredients--chicken, water chestnuts, scallions plus others into the food processor and blend it together rather than cutting things up individually). Fill won tons skins (1/2 - 1 tsp of meat mixture) and fry in hot vegetable oil (350) until browned. Drain on paper towels. Keep warm in oven.

SAUCE:
2/3 c. brown sugar
2/3 c. pineapple juice
1 tsp. ketchup
1/4 c. white vinegar
1 tsp. soy sauce
1/4 tsp. Accent

Bring this mixture to a boil. Add a few pieces of green pepper, sliced onion & tomato, if desired. cook at medium heat for three minutes.

Thicken with 1 Tbsp. cornstarch diluted with 1 Tbsp. water. Cook and mix for 1 minute until sauce and vegetables are hot all through. Use for dipping won tons.

Monterrey Rice

A yummy alternative to funeral potatoes--especially if you and yours prefer to eat rice!

1 c. uncooked rice
3/4 lb. Monterrey jack cheese, shredded
2-3 green onions, sliced
2 c. sour cream
salt and pepper to taste

Cook rice as directed (I like to use chicken broth for the liquid for a richer/better taste). Add remaining ingredients to rice, mixing well. Put into casserole dish and bake at 350 for about 30 minutes.

"Healthy" Eclair Dessert

My family went to dinner at a neighbor's a few nights ago, and Karen made a DELICIOUS dessert. So is it heart healthy? Not really--but when it's this good, you want to work out a little harder and a little longer to have a "healthy" portion. Make it this weekend, and enjoy the food, and all the great comments your guests will make!

CRUST LAYER:
1 cube butter
1 c. water
1 c. flour
4 eggs

Bring butter & water to boil and then add flour. Add the eggs one egg at a time. Put into 8x11 dish and bake for 20 minutes. Cool completely.

PUDDING LAYER:
2 lg. pkgs. vanilla pudding
8-oz. cream cheese, softened
4 1/2 c. milk
8-oz frozen whipped topping, thawed

Blend and pour over crust. Let set. Spread whipped topping over filling.

CHOCOLATE LAYER:
1/2 c. chocolate chips
3 Tbsp. milk
1 Tbsp. butter
1 c. powdered sugar

Melt chocolate chips, milk, & butter together. Add powdered sugar and let cool. Pour over whipped cream layer and allow entire dessert to chill--abt. 2 hrs--in the refrigerator.

ENJOY!!

Sweet & Sour Chicken

I LOVE CHINESE FOOD!

Now that this has been established, I have been a bit intimidated to try and make some of my favorite foods, when I know I can go order it from Wok King or Fortune Cookie for a minimal price. However, one day I was feeling adventurous, and found a recipe for sweet and sour chicken. I thought, "I'll TRY it." All I can say, is that even if it is a bit time consuming cutting, breading & frying up the chicken pieces--THIS RECIPE IS WORTH THE EFFORT!! So, thanks Sara, for putting it in the church cookbook for me to find, try, and LOVE!

CHICKEN:
3 lbs. chicken, cut into bite-size pieces
garlic salt
flour or corn starch
1-2 eggs, beaten
vegetable oil, for frying

Sprinkle both sides with garlic salt, then dip into flour/corn starch, then into beaten egg(s), then again into flour. Deep fry until golden brown & allow to "rest" on cooling rack over cookie sheet. Then when all chicken is cooked, spread into bottom of 9 x 13 pan.

SAUCE:
3/4 c. sugar
1/4 c. chicken stock
1/2 c. vinegar
1 Tbsp. soy sauce
4 Tbsp. ketchup
1 tsp. salt

Heat until sugar completely dissolves. Pour sauce over chicken and bake at 350 for 1 hour, turning occasionally.

Serve this wonderful sticky delicious chicken with rice and enjoy!

Chicken Cordon Bleu Casserole

If you love Chicken Cordon Bleu, but don't want to take the time to flatten the chicken, cut up the ham & cheese, roll them all together so they form the perfect little bundle, check out this delicious--and simple--variation in casserole form!
4 c. chicken, cooked & cubed
2 can cream of chicken soup
8-oz. sour cream
1 1/2 c. Swiss cheese, grated
1 Tbsp. cracker crumbs or soft bread crumbs
1 c. ham, cubed

Mix chicken, ham, soup, and sour cream. Fold in cheese. Sprinkle crumbs on top of casserole and bake at 350 degrees for 40 minutes. Serve over rice.

Calzone

I have to give credit where credit is due. This recipe comes from a lady who lives in my neighborhood, an I must say....not only is it easy but it is DELICIOUS!!! Thanks Maria for sharing!

1 Rhodes dough loaf (they come frozen like the rolls)
1 small can tomato sauce
1-1 1/2 Tbsp Italian seasoning (no--it is not the same as the Italian dressing dry mix)
1/8 tsp minced garlic
Canadian bacon, pepperoni, mozzarella and cheddar cheese (any other toppings you like)
garlic salt
Parmesan cheese

1. A few hours before you are ready to make it, put a loaf of Rhodes dough on a plate, spray with non-stick spray and cover with plastic wrap. Let defrost and rise till double in size.

2. Cover cookie sheet with tin foil, spray with Pam, then roll out dough on a separate piece of foil cut the same size as cookie sheet and sprayed with Pam. Roll dough to fit the piece of foil.

3. To make the sauce, take 1 can tomato sauce and add 1- 1 1/2 Tbsp Italian seasoning, and 1/8 tsp of garlic. (I buy the jar of pre-minced garlic, its cheep and lasts forever) Mix together. Spread down the center only of dough, lengthwise, leaving about 1" at each end. (you will only use about 1/3 of the sauce, you can freeze the rest for later)

4. Add your toppings. [We have found that we prefer only Canadian bacon and pepperoni, we love supreme pizza, but we like our calzones the best when they are simple like this. If you buy the same meat as I did, the box of Hormel pepperoni has two sealed packages in it, so it lasts for 2 calzones, plus the Land O' Frost Canadian bacon is enough for 2 as well. (I just cut the bacon in quarters because it is really big) I have also found that it tastes so much better if you use freshly grated cheese, I used to buy the pizza blend bag of cheese, but it just isn't nearly as good. I grate and freeze my mozzarella because I pretty much only use it for these. Grate about 1 cup of each cheese.]

5. Layer the meat down the center of the dough lengthwise. If you begin with the pepperoni and then layer the bacon on top, it should fit 3 rows across perfectly.

6. Add your cheese and then pull up the sides and pinch tightly together. (sometimes you have to pinch it a few times to get it to seal.) Pinch the ends and fold up.

7. Flip calzone onto greased and lined cookie sheet. (the pinched side needs to be down, that is why I roll it out and make it on a separate sheet of tin foil.)

8. Poke holes in top with fork, spray with butter flavored Pam, or brush with melted butter. Sprinkle on garlic salt, then Parmesan cheese.

9. Bake at 350 degrees for 30 minutes.

Note: It helps keep your pan clean if you fold up the edges of the tin foil, because sometimes your calzone will leak while baking.

Summer Pasta Salad

1 c. mayonnaise
1 Tbsp. red wine vinegar
1/2 c. sugar
1-lb fresh broccoli crowns cut very small
1 (8-oz.) can sliced water chestnuts
1 c. chopped green onions
1 c. chopped celery
1/2 box golden raisins
6 slices of cooked bacon

Mix mayonnaise, vinegar, sugar and let stand 1-2 days in advance. Mix salad one hour ahead. Add the 6 slices of cooked bacon, broken up at the end. Add almonds if desired.

Sweet and Sour Meatballs

adapted from Lion House Recipes




Serves 4-6

1 1/2 pounds lean ground beef (I also use frozen meatballs)
3/4 cup quick oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce

Combine all of the ingredients and mix well. Form into about 12 balls, eacha bout 2 inches in diameter. Place in a casserole dish. Cover with sauce (below). Bake at 350 degrees for about 30 minutes. Serve over rice.

Sauce:
1/2 cup brown sugar
1/4 cup apple cider vinegar
1 teaspoon mustard
1/4 cup barbeque sauce
1 teaspoon Worcestershire sauce

Combine ingredients and blend thoroughly. Heat in a small saucepan until combined and sugar is dissolved and pour over meatballs. (This dish is not overly abundant on sauce so if you enjoy things a bit saucier, double the sauce ingredients.)

Recipe source: Melanie

Breakfast Pizza

1 can crescent rolls
1/4 c. milk
6 eggs, well beaten
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
3 Tbsp. Parmesan cheese
1 lb. sausage, cooked & crumbled
1 c. hash browns
1 c. cheese

Place crescent rolls in cookie sheet or pizza pan and seal edges. Sprinkle sausage and hash browns over dough. Mix eggs, salt, pepper, garlic powder and Parmesan cheese and pour over pizza. Sprinkle cheese over pizza. Bake at 375 degrees for 25 minutes.

Corned Beef Dinner

Ingredients
1-4½ pound corned beef brisket
4 allspice berries
2 bay leaves
1 teaspoon mustard seeds
1 onion, quartered
1 bulb garlic, cut crosswise so each clove is cut in half
1 teaspoon black peppercorns
1 whole clove, optional
1 medium head cabbage, cut into eighths
1½ pounds small (about 1-inch diameter) red potoatoes


Cooking Instructions
Rinse corned beef under running water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and clove. Add enough water to cover.

Bring to a boil, skim any scum if needed. Reduce to a simmer and cover. Cook about 4 hours, or until fork-tender. Remove and keep warm.

Strain out spices and vegetables from cooking water. Add cabbage and potatoes. Bring to a boil and reduce to a simmer. Cook 30 minutes until fork tender.

Mexican Meat Mix

One of my personal favorite mixes!!!

5 lbs. beef roast or combination of beef and pork roasts
3 Tbsp. vegetable shortening
3 onions, chopped
1 (4-oz) can chopped green chilis
2 7-oz) cans green chili salsa
1/4 tsp. garlic powder
4 Tbsp. flour
4 tsp. salt
1 tsp. ground cumin
Juices from roasts

Preheat oven to 200 degrees. Place roasts in a large roasting pan or Dutch Oven. Do not add salt or water. Cover with a tight lid and raost about 12 hours, until well done. OR cook roasts with 1 cup water in pressure cooker 35-40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat, and set aside. Melt shortening in a large skillet. Add onions and green chilis. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minutes over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put about 3 cups mix each into three 1-quart freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups of MEXICAN MEAT MIX.

Use in:
burritos
chalupas
chimichangas
enchiladas
supreme tacos

Ready Hamburger Mix

The beginning of many meals, made in minutes!

4 lbs. lean ground beef
1 large onion, chopped
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1/4 tsp. garlic salt

Brown ground beef in a heavy skillet. Drain. Add onion, and continue cooking over medium-low heat until onions are golden. Add remaining ingredients. Cool. Spoon mixture into four freezer-burn-proof containers. Seal and label containers. Freeze. Use within 3 months. Makes about 4 pints of READY HAMBURGER MIX.

Use in:
Tacos, Taco Salad, Spaghetti, Hamburger Enchiladas, Hamburger Stroganoff, etc.

Perfect Pancakes

For variety, add your favorite fruit to the batter.

1 1/2 c. PANCAKE MIX (see Pancake Mix recipe under "mixes" category)
1 egg. slightly beaten
1 c. water
3 Tbsp. vegetable oil

Put pancake mix in a medium blow. Combine egg, water and oil in a small bowl. Add egg mixture to pancake mix. Add more water for thinner pancakes. Blend well. Let stand 5 minutes. Cook ona hot oiled griddle about 3-4 minutes, until browned on both sides. Makes 10-12 4-inch pancakes.

Puff Oven Pancakes

4 Tbsp. butter or margerine
4 eggs
2/3 c. milk
2/3 c. PANCAKE MIX (see "mixes" category for pancake mix recipe)
Fiesta Fruit Topping (see below)

Fiesta Fruit Topping:
1 (10-oz) pkg. frozen rapsberries or strawberries, thawed
1 c. pineapple chunks, drained
1 banana, sliced
1/4 c. brown sugar, firmly packed
1/4 c. sour cream

Preheat oven to 450 degrees. Put 2 Tbsp. butter or margerine each in two 9-inch pie plates. Put in preheating oven to melt butter or margerine. In a blender, combine eggs, milk and pancake mix. Pour batter into pie plates. Bake about 18 minutes, until pancakes are puffy and browned. Do not open oven while pancakes are cooking. top with Fiesta Fruit Topping or your choice of topping. Makes 2 large pancakes.

Fiesta Fruit Topping:
Spoon raspberries or strawberries on top of each warm Puff Oven Pancake. Top with pineapple chunks and banana. Sprinkle brown sugar over top. Top with teaspoonfuls of sour cream. Serve immediately.

VARIATION:
Tart Lemon Topping:Sprinkle 1 1/2 tsp. lemon juice over top of each warm Puff Oven Pancake. Sprinkle powedered sugar over top. Serve immediately.

Pancake Mix

If pancakes are popular at your house, you'll appreciate this mix.
10 c. all-purpose flour
2 1/2 c. instant nonfat dry milk
1/2 c. sugar
1/4 c. baking powder
2 Tbsp. salt

Combine all ingredients in a large bowl. Stir together to blend well. Put in a large bowl. Stir together to blend well. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6-8 months. Makes about 13 cups of pancake mix.

Melt-In-Your-Mouth Muffins

2 1/3 c. MUFFIN MIX (see Muffin Mix recipe in "mixes" category)
1 egg, beaten
1 c. milk

Preheat oven to 400 degrees. Butter muffin cups. Put muffin mix in a medium bowl. Combine egg and milk in a small bowl. Add all at once to muffin mix. Stir until is just moistened; batter should be lumpy. Fill prepared muffin cups 2/3 full. Bake 15-20 minutes, until golden brown. Makes 12 large muffins.

VARIATIONS:
Jelly Muffins: Fill each muffin cup 1/3 full with batter. Drip 1 tsp. jelly on top of batter. fill cups 2/3 full with batter.

Cheese Muffins: Add 1 cup grated cheddar cheese to muffin mix before adding liquid ingredients.

Banana Muffins: Add 1/4 tsp. cinnamon and 1/4 tsp. nutmeg to muffin mix. Mash 1 banana and add to liquid ingredients before adding liquid to muffin mix.

Blueberry Muffins: Add 1 cup well-drained blueberries to liquid ingredients before adding liquid to muffin mix.

Muffin Mix

8 c. all-purpose flour
2/3 c. sugar
1/3 c. baking powder
1 Tbsp. salt
1 c. vegetable shortening

In a large bowl, combine flour, sugar, baking powder and salt. Mix well. With a pastry blender, cut shortening into dry ingredients until evenly distributed. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10-12 weeks. Makes about 10 cups of MUFFIN MIX.

Frosting Mix

8 cups powdered sugar
1 1/2 cups dehydrated butter
1 cup cornstarch

Store mix in an airtight container until ready to use.


To make frosting, combine 1 cup frosting mix with 2 tsp. water or milk, and a drop of vanilla and almond extract. Add more water if necessary to make a creamy frosting.

Cake Mix

7 cups flour
3 1/4 cups sugar
1 3/4 cups dehydrated butter
1/3 cup dehydrated milk
3 tbsp. baking powder
2 tsp. salt

Store mix in an airtight container until ready to use.


To make oreo cookies, simply combine 2 cups cake mix, 2 tbsp. cocoa, 1/4 cup oil, and 2 eggs. Beat into a thick batter, then place by tbsp. full onto parchment-lined baking sheets. Bake at 350 for 10-12 minutes, until cookies are done. Cool completely, then spread frosting between two cookies, and enjoy!

All-Purpose Quick Mix

8 1/2 c all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
2 tsp. cream of tartar
1 tsp. baking soda
1 1/2 c. instant nonfast dry milk
2 1/4 c. vegetable shortening

In a large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10-12 weeks. Makes about 13 cups of QUICK MIX.

VARIATION: Use 4 1/2 cups all-purpose flour and 4 1/2 cups whole-wheat flour instead of 8 1/2 cups all-purpose flour. Increase baking powder to 2 Tbsp.