Oh Zucchini!

My 7-month-old daughter LOVES zucchini! Especially when it's cooked with Lipton Chicken Noodle Soup (dry soup) packets and onions.

This is a VERY SIMPLE recipe.

Chop zucchini - 4 small, 3 medium, whatever you want.

Chop an onion or two (depends on how much zucchini you have)

Saute these two ingredient in butter or olive oil, with salt and pepper, until mostly or all the way cooked.

Add the dry soup mix (I use about 4-4 zucchini, a couple onions, and then 2 soup mixes) and a little bit of water - just enough to all the noodles to cook, but not so much that you have soup. I added about 1-1/2 -- 2 cups.

Cook the noodles thoroughly, bringing it all to a boil for a few minutes. Let any extra water you don't want evaporate using this method. Then allow it to simmer until it comes to the consistency you want - I like mine kind of thick.

You can leave it on low heat or turn it off with a lid on it to keep it warm until serving time.

Don't forget to stir while you're making this so that everything gets evenly cooked.

Then enjoy!!! :)

***And this is a great way to get kids to eat zucchini because the chicken noodle flavor really takes over - in a good way, of course - and makes kids want more and more and more. :)

Better-than-Anything Cake

I love this cake!  LOVE it!  It's quite rich, though, so keep that in mind.  I love it because it is so full of flavor and is so moist, so I have made it many a time.  I feel like this is the chocolate version of Tres Leches Cake, which is also delicious!

Better-than-Anything Cake

1 devil's food (or chocolate) cake mix

1 14-oz can sweetened condensed milk

1 medium bag crushed toffee candy pieces (or mini kisses, Reese's, your choice of candy - toffee candy is best!)

Caramel or butterscotch syrup

Chocolate syrup

1 large tub of whipped cream topping (or make homemade whipped cream topping)

Prepare and bake the devil's food cake mix as directed on the package.

When cake is baked, take the small end of a plastic/wood mixing spoon and poke holes all over the cake every inch or two.  Pour one 14-oz can of sweetened condensed milk over the cake.  I also like to pour some chocolate syrup and caramel or butterscotch syrup on at this point.  Sprinkle 1/2 - 3/4 of the toffee pieces on the cake.

Allow to cool for a few hours.  (After it cools you can also put it in the fridge to cool up more.)

Add whipped topping on top like frosting.  Decorate top with syrups and remaining toffee pieces.  Best if decorated shortly before served.

Also best when refrigerated.  

Enjoy!

What is Your Favorite?

Well, it looks like the favorite for readers of this blog are dessert and dinners! 

I love dessert too, so I'll definitely remember to post dessert recipes, but I am also going to post parts and whole dinner recipes - for the reader!! :)

Thank you for following and I'd love to hear your comments and ideas!

Lemon Bars

Finals are over and spring term has started.  And I sort of have more time. :)  Here is another recipe from the day Bella was blessed.

LEMON BARS

From a classmate in SFL 110; we used this for our final project in the class.

1 c. butter or margarine

dash of salt

1/2 c. sugar

2 c. flour

Mix above ingredients and press into a 9" x 13" pan.  Bake at 350˚ for 15 minutes or until golden brown.

4 beaten eggs

¼ c. flour 

2 c. sugar

5-8 T. lemon juice (lean toward 8 T, but add to taste) 

Mix above ingredients and pour on crust.  Bake at 350˚ for 25 minutes.  Sprinkle with sifted* powdered sugar after it has cooled a little bit.  

Cut into small pieces because they are rich and full of flavor!

*Sifting: scatter or sprinkle over the top using a sieve or sifter. (If you don't have a sifter or a sieve, you can sprinkle the powdered sugar over the top by hand.  Sifting creates a more even distribution and 'prettier' look.)

Cinnamon Rolls

This is a family recipe that my sister-in-law made for a big family get together we had on Sunday.  They are delicious!

Cinnamon Rolls

(Neva Mae Brandt Herbert) 

1/2 c shortening

1/2 c sugar

1 egg

1 T yeast in 1/2 c warm water & 1/2 tsp sugar (let sit 10 minutes)

8 c flour

2 c warm water

1 1/2 tsp salt 

Combine all ingredients.  Raise and knead down.  Rise again and roll out on floured surface.  Cover with butter, cinnamon, and sugar (You can use brown sugar).  Roll up and cut into 1" wide slices.*  Melt butter in pans and dip top of roll in butter and turn up in pans.  Bake at 425 for 10 - 15 minutes.  Cover with icing immediately as they come out of the oven. 

Icing:

2 c powdered sugar

4 T water (not more than)

(If you want to make it richer 2 T butter or cream cheese [both of these need to be at room temperature] – this can be more if you want) 

Don’t make it too runny.

*Tip for cutting rolls into 1" wide slices.  Use a piece of floss (no flavor, plain, waxed) about 12" long.  Place under the rolls, then cross on top in a tying motion.  This creates a clean, fast, and easy cut.

Definition:

Knead: to work dough into a uniform mixture by pressing, folding, and stretching.

Quick Coffee Cake

I love family recipes!  Now, this is one I haven't tried yet, but it does sound delicious.  I got it from my mother-in-law and she said it's good, so it must be!

Quick Coffee Cake
Cake:
2 c biscuit mix
1 can (1 lb 4 oz) apples
1/3 c brown sugar firmly packed
1/2 t cinnamon
1/4 c milk
1 egg
2 T Salad oil
Preheat oven at 400 degrees - grease 9" square pan
Put biscuit mix, sugar and cinnamon in bowl. 

Mix milk, eggs and salad oil in separate bowl.
Combine both mixtures and stir until mixed but not smooth. 
Add apples and stir again.
Pour batter into pan.

Topping:
1/4 c margarine*
1/3 c sugar
1 tsp cinnamon
1/3 c flour
Mix all together all ingredients until crumbly
Sprinkle over top of coffee cake and bake for 35-40 minutes.

*Often margarine and butter can be substituted for each other.

Number Nine Ensalada

My husband made this salad for the family dinner on Sunday.  (We were in charge of salad and took two different kinds instead of the typical lettuce salad to spice things up!)  I got this recipe from the cookbook "Worldwide Ward Cookbook".  There was a story attached to the recipe, so I'll share that with you.

"My husband, Chuck, and I are serving in the South America South Area office as humanitarian service missionaries.  I discovered this wonderful salad at one of our favorite restaurants near the area office where we serve.  I call this salad "Number Nine Ensalada" because it is number nine on the menu!  I now make it often as a main dish and serve it with bread of crackers for a light dinner.  It is delicious and can be adjusted to any individualized combination of ingredients."

It really is delicious and quite healthy!  Enjoy!

NUMBER NINE ENSALADA

2 avocados, diced*

1/4 c lemon juice to taste

1-1/2 c mozzarella cheese, cubed (we actually used pepper jack and cheddar)

1/3 c oil to taste

2 tomatoes, chopped

1/2 c black olives, sliced

1 16-oz can corn, drained

2 green onions, chopped (you can use the white and green of it)

salt and pepper to taste

Toss the diced avocado in a bowl with the lemon juice to keep the avocado from turning dark.  Toss the cubed cheese in a bowl with the oil to keep the cubes separated.  Combine remaining ingredients and enjoy.

*How to dice an avocado: see this video.

To remove the pit, gently poke it with your knife and twist - again, gently.  It should pop right out!

Definition:

dice: to cut into small cubes

"to taste": this means you get to choose how much really goes in - as little or as much as you'd like!

Broccoli-Raisin Salad

Who creates a blog for school? I do.  

This is a salad I made over the weekend for a family dinner.  I actually got the recipe from my SFL 100 Food Prep class at BYU.  It's mighty yummy - even my husband liked it! (Now that's saying something!)

BROCCOLI-RAISIN SALAD

Serves 6

1/2 large head of broccoli, washed and trimmed

1/4 c chopped onion

1/4 c raisins

1/4 c chopped pecans or walnuts

1/4 lb bacon, fried crisp and crumbled (I actually used pre-bottled fresh bacon bits and crunchy bacon bits)

1/4 c & 2 T low-fat mayonnaise

1 T vinegar

1/4 c sugar

1. Cut broccoli into small florets, peel the stem and cut into 1/2" pieces

2. Combine broccoli, onions, raisins, nuts (optional), and bacon (optional)

3. In a small separate bowl, make dressing of mayonnaise, vinegar, and sugar

4. Pour dressing over salad

5. Refrigerate until ready to serve

6. Toss before serving

7. This can be made ahead of time and refrigerated for hours, even overnight

Green Chile Chicken Enchiladas

I think random recipes sounds better. :)

This is a recipe I got from my mom and adapted by adding shredded chicken to it.  It is actually made like a casserole - in layers - instead of rolled up in the tortillas.  However, you could wrap them up and make them that way if you'd like.  I like the casserole version because it's super fast and easy!

Green Chile Chicken Enchiladas

About 2 chicken breasts, cooked and shredded or chopped

1 pint sour cream

1 medium chopped onion 

1 Lg. can and 1 Sm. can of chopped/diced green chiles

2 can Cream of Chicken soup (not diluted)

Mix and season these ingredients to taste with salt, pepper, garlic salt, season-all, etc.  

2 lbs. grated cheddar cheese (I like medium or sharp, you can use whatever you'd like)

Pkg. flour tortillas (I like to buy a large package and use the remaining tortillas for other yummy treats, but it doesn't take very many for the casserole.)

Put into casserole dish in layers:

tortilla

mixture

cheese

repeat

Last night, we also added chopped tomatoes to one side of it and they added a nice flavor.  Feel free to add things and mix it up to make it how you like!

Cook to 16o˚ in the microwave (with a probe) or

At 400˚ in the oven for about 50 minutes, or until done.

And enjoy!  It's delicious!

Definitions:

chop: to cut into small pieces

shred: to tear into small pieces, especially small strips

"season to taste": add seasons to acquire a particular taste or flavor, especially one that you enjoy

Welcome!

Welcome to my recipe blog!  This blog will be dedicated to recipes (+ photos of the completed product!), ideas, tips, and explanations for how to do things (like when some of the directions in your recipe make no sense at all!).  

I'm thinking about doing something clever to have particular types of recipes posted on certain days, but I'm also thinking of just posting yummy recipes.  I would also love to post your recipes!  

I love made up recipes and a have tendency to experiment in the kitchen.  If I find something amazing, I'm going to share it with you!

What do YOU think?  I would like to hear your thoughts, comments, reactions, etc.  Everything you think (both negative and positive) I want to hear! :)

I hope you enjoy!