Zucchini Blueberry Bread

Zucchini Blueberry Bread
by Laura

from allrecipes.com



INGREDIENTS
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

***For muffins, bake 22 minutes.

CRUMB TOPPING:

Add to top of bread before baking:

1 cup flour

1 cup brown sugar

1/4 cup butter (softened not melted)

Mix all ingredients by hand and add to top of muffins before baking.

Recipe...Peanut Butter Blossoms

Peanut Butter Blossoms
recipe found at Hershey's Kitchen


INGREDIENTS:
48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

DIRECTIONS:
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Chicken Corn Soup

Chicken Corn Soup
by Christine Abrahims


INGREDIENTS:
1 Rotisserie Chicken
2 cans of cream of chicken soup
2 cans of chicken and rice soup
1 can of creamed corn
8 oz. of frozen white corn
4 hardboiled eggs cut up
Chicken broth as needed to thin soup if too thick
Potatoes (optional and to taste)
Salt (optional and to taste)
Pepper (optional and to taste)

DIRECTIONS:
1. Shred chicken and place in soup pot.
2. Add all other ingredients.
3. Cook on low until boiling when cooked on stove.
4. Serve with corn bread/muffins.

California Club Sandwich

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CALIFORNIA CLUB SANDWICH

by In Pursuit of His Call

INGREDIENTS:

2 slices of Sundried Tomato Roasted Garlic bread (check bakery in your grocery store or use bread of your liking)

Mayonaise to spread on each slice of bread

Slices of deli Turkey breasts*

Slices of Mozzarella cheese*

Slices of Cheddar cheese*

Slices of bacon*

Slices of tomato*

Slices of Romaine lettuce*

Slices of avocado*

* to taste

DIRECTIONS:

1. Layer all ingredients in bread slices according to your liking

2. Enjoy

Classic Ratatouille

CLASSIC RATATOUILLE
recipe found at The Recipe Link


INGREDIENTS:
1/2 pound eggplant
1/2 pound zucchini
1 teaspoon salt
4 tablespoons olive oil (not extra-virgin)
1/2 pound yellow onions, thinly sliced
2 green bell peppers, sliced
2 to 3 tablespoons olive oil, if necessary
2 cloves garlic, mashed
1 pound firm, ripe red tomatoes, peeled, seed and juiced
3 tablespoons minced parsley
Salt and pepper

DIRECTIONS:
Peel eggplant and cut into lengthwise slices 3/8-inch thick, about 3 inches long and 1 inch wide. Scrub zucchini, slice off two ends, and cut into slices about same size as eggplant. Place vegetables in bowl and toss with salt. Let stand 30 minutes. Drain. Dry each slice in a towel.

One layer at a time, saute eggplant, and then zucchini in hot olive oil for about a minute on each side to brown very lightly. Remove to a side dish.

In same skillet, cook onions and peppers in olive oil for about 10 minutes, or until tender but not browned. Stir in garlic and season with salt and pepper to taste.

Slice tomatoes into 3/8-inch strips. Lay them over onions and peppers. Season with salt and pepper. Cover skillet and cook over low heat for 5 minutes, or until tomatoes have begun to render their juice. Uncover, baste tomatoes with juices, raise heat and boil several minutes, until juice has almost entirely evaporated.

Place 1/3 tomato mixture in bottom of 2 1/2-quart casserole (2 1/2 inches deep) and sprinkle over it 1 tablespoon parsley. Arrange half eggplant and zucchini on top, then half remaining tomatoes and parsley. Put rest of eggplant and zucchini on top and finish with remaining tomatoes and parsley.

Cover casserole and simmer on very low heat for 10 minutes. Uncover, tip casserole and baste with accumulated juices. Correct seasoning, if necessary.

Raise heat slightly and cook uncovered 15 minutes, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil. Be careful of heat; do not let vegetables scorch.

Set aside uncovered. Reheat slowly at serving time, or serve cold.

Makes 6 to 8 servings
Source: Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck, Vol. 1, 1970

Blueberry Quick Bread with Vanilla Sauce

Blueberry Quick Bread with Vanilla Sauce
recipe found on Heritage Schoolhouse
(thanks Crystal for sharing this on your blog)

INGREDIENTS:
1 egg
1 cup milk
3 tablespoons vegetable oil
2 cups flour
1 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
for vanilla sauce
1 cup sugar
1 tablespoon cornstarch
1 cup heavy whipping cream
1/2 cup butter, cubed

DIRECTIONS:
Beat egg, milk and oil. Combine flour, sugar, baking powder and salt; gradually add to egg mixture, beating just until combined. Fold in blueberries. Pour into a greased 9x5x3 inch loaf pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. For sauce, combine sugar and cornstarch in a saucepan. Stir in cream until smooth; add butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Slice bread and serve with vanilla sauce poured over top.

Apple Pie

Apple Pie
recipe found in http://www.myhomecooking.net/
Note: I recommend going to the actual site because Ms. Elisabeth shows pictures of each step

Pie Crust Ingredients:
2 cups all-purpose flour
I teaspoon salt
1 tablespoon sugar
6 tablespoons butter
6 tablespoons shortening
6 to 8 tablespoons ice water

Pie Crust Directions:
1. Warm the butter in the microwave until it is soft, but not melted.
2. Mix in a large bowl:
...2 cups all-purpose flour
...1 teaspoon salt
...1 tablespoon sugar
3. Then cut in using the dough blender:
...6 tablespoons butter
...6 tablespoons shortening
...6 to 8 tablespoons ice water
4. Wrap your pie crust in plastic wrap. Then place in refrigerator for 20 or more minutes, while you make the pie filling.

Pie Filling Ingredients:
5 Tart Peeled Apples
1 Cup Sugar
2 Tablespoons Flour
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
1 Tablespoon Vinegar
1 Tablespoon Lemon Juice

Pie Filling Directions:
1. Peel and slice your apples.
2. Soak them in water with a tablespoon of lemon juice.
3. Mix in large mixing bowl:
...1 cup sugar
...2 tablespoons flour
...1/2 teaspoon cinnamon
...1/4 teaspoon salt
...1 tablespoon vinegar
4. Now, drain the water off of the apples and mix them with the spices.
5. Now that you have finished the filling, it is time to assemble your pie.

Pie Assembly Directions:
1. Now that your pie crust has had plenty of time to cool, divide it into two, equal halves.
2. Roll one of the balls of pie crust out until it is around 1/8th of an inch thick.
3. Once you have rolled out the dough, wrap it around the rolling pin and unroll it onto your pie pan.
4. Once you have shaped it to fit the inside of the pan, take a fork and poke holes in the bottom of the crust. This will let the steam out as the pie bakes.
5. Dump all of the apples in the pie. Place about 4 chunks of butter on top of apple filling. This will give the filling rich flavor.
6. Roll out the remaining pie dough and place it on top.
7. Create a pattern around the edge of the pie by using the back of a knife.

Baking Directions:
1. Cut long strips of tinfoil and place them around the edge of the pie.
2. This will prevent the crust's edge from burning while it bakes. You will want to take the tinfoil off about ten minutes before the pie is done. This way, the apple pie will have a golden brown edge.
3. Bake your pie at 400 degrees for 50-60 minutes.
4. For a glossy effect, brush a small portion of egg white on top of the crust when you remove the tinfoil.

Easy Chicken Casserole

Easy Chicken Casserole
recipe found on AllRecipes.com


INGREDIENTS:
3 skinless, boneless chicken breast halves - cooked and cubed
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup mayonnaise
1 cup cooked macaroni

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl combine the chicken, soup, mayonnaise and macaroni; mix well and spread mixture into a 9x13 inch baking dish.
3. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until cooked through.

Blueberry Cobbler

Blueberry Cobbler
recipe found on AllRecipes.com


INGREDIENTS:
3 cups fresh blueberries
3 tablespoons white sugar
1/3 cup orange juice
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
1/2 cup butter, softened
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
3. In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
4. Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

No Bake Strawberry Pie

No Bake Strawberry Pie
Adapted from a No Bake Strawberry Pie on Cooks.com
by In Pursuit of His Call

4 oz whipped topping
4 oz Neufchatel cheese (softened)
1/3 c confectionate sugar
1/2 tsp vanilla
1 graham cracker pie shell
Whole fresh strawberries (hulled)
3 tbsp strawberry fruit spread or fruit jam
1 tbsp water

1. Fold whipped topping, confectionate sugar, and vanilla into softened neufchatel cheese
2. Spread pie filling into graham cracker pie shell
3. Cover top of pie with whole fresh strawberries, pointy top up
4. Heat strawberry fruit spread/jam and water in sauce pan to a boil then remove from heat
5. Cool glaze for 1-3 minutes
6. Brush glaze onto strawberries
7. Chill pie in regrigerator until ready to serve

Bacon Chicken

Picture hosted by www.holdthatpic.com

Bacon Chicken
recipe found on About.com: Busy Cooks

This easy and delicious recipe takes just minutes to make.

INGREDIENTS:
6 slices bacon
1 Tbsp. butter
1 Tbsp. olive oil
6 boneless, skinless chicken breasts
1 onion, chopped
3 cloves garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
1-1/2 cups shredded cheddar cheese

PREPARATION:
Cook bacon in 12" skillet until crisp, about 4-6 minutes. Crumble bacon and set aside. Pour bacon grease out of skillet, but don't wash or wipe it. Add butter and olive oil to skillet. Saute chicken breasts in this mixture over medium heat, turning once, until chicken is cooked and no longer pink in center.

Place chicken in ungreased 12x8" baking dish.

Cook onion and garlic in drippings remaining in skillet. Cook until onion is softened, then stir in salt, pepper, and cooked bacon. Spoon over chicken breasts and sprinkle with cheese. Bake at 350 degrees for 10-15 minutes until cheese is melted. Serves 6.

Classic Spritz Cookies

Classic Spritz Cookies
recipe from The Pampered Chef


INGREDIENTS:
1 1/2 cups (3 sticks) butter or margarine, softened (do not substitute vegetable oil spreads)
1 cup sugar
1 egg
1 teaspoon vanilla
3 1/2 cups all-purpose flour (14 ounces)
Colored sugar or sprinkles (optional)

DIRECTIONS:
1. Preheat oven to 375 degrees (F). In Classic Batter Bowl, beat butter on medium speed of electric mixer until creamy. Add sugar, egg and vanilla; beat well. Add flour, 1 cup at a time; mix well. Dough will be soft; do not refrigerate.
2. Fill Cookie Press, fitted with disk of your choice, with dough using Medium Scoop. Press dough onto flat Baking Stone 1 inch apart. Decorate cookies with colored sugar or sprinkles, if desired.
3. Bake 10-12 minutes or until firm but now brown. Cool 2 minutes on Baking Stone; remove to Nonstick Cooling Rack. Repeat with remaining dough.

Variation: Chocolate Spritz Cookies: Decrease flour to 3 cups. Increase sugar to 1 1/4 cups. Add 1/3 cup unsweetened cocoa powder to flour mixture. Proceed as recipe directs.

Citrus Flan Extraordinaire

Citrus Flan Extraordinaire
by Marc Spahr


INGREDIENTS
Coffee Caramel:
1/2 cup sugar
1/4 cup Expresso

Flan:
2 cups milk
1 cup heavy cream
1 cinnamon stick (4 inches long)
1 tbsp citrus zest (lemon, Mexican lime and/or Orange)
1 tbsp Pure Vanilla Extract
1/4 tsp nutmeg (fresh, grated)
1 cup sugar
6 egg yolks
3 eggs
1/8 tsp salt

DIRECTIONS
Coffee Caramel:
In a small copper saucepan, mix sugar and coffee. Cook over medium heat, stirring only until sugar is dissolved. Then cook until syrup forms a soft ball when dropped into ice water. (If you have a candy thermometer, this happens at about 238° F) Pour mixture into mold -- a nine-inch round, two-inch deep cake pan works well. Let the syrup set up in refrigerator while making flan.

Flan:
Preheat oven to 325°. In medium saucepan, combine milk, cream, vanilla, nutmeg, cinnamon stick and zests. Cook until almost boiling on low heat, stirring, constantly. Pour mixture through fine sieve into a bowl. In another bowl, whisk together eggs, egg yolks, salt and sugar. Pour milk mixture slowly into egg mixture, whisking constantly.

Remove mold with caramel from refrigerator and pour flan into it. Set this mold inside a larger mold (a ten-inch round cake pan works) filled a quarter of the way up with water. Bake for one hour. Remove from oven and refrigerate for four hours. To serve, loosen edges with a knife and invert onto a platter. Cut flan into eight wedges.

Cream Puff Cake

Cream Puff Cake
provided by Nancy on AllRecipes.com


INGREDIENTS
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs

1 (8 ounce) package cream cheese
4 cups milk
3 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed
1/4 cup chocolate syrup

INSTRUCTIONS
Preheat oven to 400 degrees F (200 degrees C).

In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.

Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.

To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.

Crispy Mozzarella Sticks

Crispy Mozzarella Sticks
by Campbell's Kitchen


INGREDIENTS
1 pkg. (17.3 oz.) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
1 egg
1 tbsp. water
1/4 cup grated Parmesan cheese
1 pkg. (12 oz.) mozzarella cheese snack sticks (12 sticks)
1 cup Prego® Marinara Italian Sauce

INSTRUCTIONS
Thaw the pastry sheets at room temperature for 40 minutes or until they’re easy to handle. Heat the oven to 400°F. Stir the egg and water with a fork in a small bowl. Put the Parmesan cheese in a shallow bowl.

Unfold 1 pastry sheet on a lightly floured surface. Cut the pastry into 6 (5 x 3-inch) rectangles. Repeat with the remaining pastry sheet.

Put a mozzarella stick on the long edge of each pastry rectangle and roll up in the pastry. Press pastry gently along the long edge and pinch the ends to seal. Place pastry rolls seam-side down on work surface.

Brush the tops of the pastry rolls with the egg mixture. Dip the tops in Parmesan cheese and place cheese-side up 1-inch apart on an ungreased baking sheet. Prick the tops of the pastry rolls with a fork 6 times down the length of each roll.

Bake for 17 minutes or until golden. (Some cheese may ooze out.).

Heat the pasta sauce in a 1-quart saucepan over medium heat, stirring occasionally. Put the baked rolls on a serving platter. Serve warm with the pasta sauce for dipping.

Vienna Chocolate Pie

Vienna Chocolate Pie
source of recipe unknown
given to me by a DearFriend

INGREDIENTS
1 9 inch pie crust
1 1/2 c. sugar
3 T. flour
3/4 t. instant coffee crystals
3/4 t. cinnamon
Dash of salt
4 eggs
1/2 c. buttermilk
1 1/2 t vanilla
1/2 c. butter, softened
2 oz. unsweetened chocolate, melted
1/4 c. slivered almonds

DIRECTIONS
1. Preheat oven to 400 degrees (F)
2. Place crust in pie pan and flute edges
3. In med. bowl, combine sugar, flour, coffee, cinnamon, and salt
4. In large bowl, beat eggs until light in color
5. Beat in dry ingredients
6. Add buttermilk, vanilla, butter, and chocolate. Mix well.
7. Pour into crust and sprinkle with almonds.
8. Bake 25-30 minutes or until center is set and crust is golden
9. Cool on a wire rack, and serve slightly warm or at room temperature

Creamed Broccoli Soup

Creamed Broccoli Soup
Submitted by: William Anatooskin
"A simple to make, very delicious creamed soup."

Prep Time:20 Minutes
Cook Time:45 Minutes
Ready In:1 Hour 5 Minutes
Servings:6

INGREDIENTS:
3 tablespoons butter
1 onion, chopped
4 large carrots, chopped
1 clove garlic, chopped
4 cups water
4 tablespoons chicken bouillon powder
1 pound fresh broccoli florets
2 cups half-and-half
3 tablespoons all-purpose flour
1/4 cup ice water
1 tablespoon soy sauce
1/2 teaspoon ground black pepper
1/4 cup chopped parsley

DIRECTIONS:
Melt butter in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.
In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. Add precooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.
In a blender or food processor, puree soup in batches and return to pot. Stir in half and half cream and remaining broccoli florets.
In a cup, mix flour with 1/4 cup cold water to form a thin liquid.
Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper, and stir well. Garnish with chopped parsley (or carrot curls) when serving. Serve soup hot or cold.

Mocha Pudding Cake

Mocha Pudding Cake
(from Cooking Light’s 5 Star Recipes)
Originally posted by Tah-Dah on A Forum for Christian Women

INGREDIENTS
1 c flour
2 tsp baking powder
1/4 tsp salt
1 1/2 Tb instant coffee granules
1/4 c + 2 Tb unsweetened cocoa powder, divided
3 Tb oil
1 tsp vanilla
1 c boiling water
1/2 c milk
1 c sugar, divided

DIRECTIONS
1. Combine flour, baking powder, salt, 2/3 c sugar, 1/4 c cocoa and coffee granules in large bowl.
2. Combine milk, oil and vanilla, then add to dry ingredients, stirring well.
3. Spoon batter into greased 8 inch pan.
4. Combine remaining 1/3 c sugar and 2 Tb cocoa and sprinkle over batter.
5. Pour boiling water over batter, but do not stir.
6. Bake at 350 for 30 minutes.

Pumpkin Pie

Pumpkin Pie
original recipe by Susan DuBois Lutes and edited in red by In Pursuit of His Call

INGREDIENTS
2 c. cooked or canned pumpkin
2 eggs, well beaten
1/2 c. milk
1/4 c. sugar
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cinnamon for top

DIRECTIONS
For cooked pumpkin
1. Wash the outside of the pumpkin
2. Halve pumpkin and scoop out seeds and stringy portions
3. Cut pumpkin into 1" chunks and put in a pot of water
4. Over medium heat, heat the pumpkin to a boil
5. Reduce heat to low, cover and boil for 30 minutes or until pumpkin is tender
6. Drain, cool, and remove the peel

For pie
1. Preheat oven to 450 degrees (F)
2. Puree the pumpkin in blender
3. Mix the pumpkin with the sugar, beaten egg, ginger, nutmeg, salt, and cinnamon
NOTE: For a light and fluffier filling, mix all ingredients in blender
4. Beat for 2 minutes
5. Pour into dough lined pie tin.
6. Sprinkle with cinnamon
7. Bake 1 hour
(Bake at 450 degrees (F) for 10 minutes and then at 350 degrees (F) for 50 minutes)

Kids Activity - Play Dough

Play Dough
recipe originally posted by Tah-Dah on A Forum for Christian Women

1 1/2 c. flour
3/4 c. salt
1 1/2 c water
1 Tb cream of tartar
2 tsp vegetable oil
1 packet unsweetened kool-aid powder*

Stir all ingredients together and cook over low heat for about 3 minutes, stirring frequently, until it begins solidifying. Once it has started clumping up, remove from heat and allow to cool. Now play!! Store in a sealed container.
(*to add color and scent. You can leave it out entirely or use regular food coloring)