Orange Zucchini Bread

This is Kim Rolfe's recipe.

2 cups zucchini, grated
1/3 cup fresh orange juice
grated zest from 2 oranges
3 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
3 eggs
1/2 cups vegetable oil
1/2- 1 cup granulated sugar
1/2 cup brown sugar
2 tsp. vanilla

Sift flour, baking powder, salt and cinnamon in large bowl. In separate bowl, beat eggs just until mixed. Add zucchini, orange juice, sugar, oil and vanilla. Stir til combined. Add flour mixture and stir gently. Don't over mix. Bake at 350 for 55-60 minutes.

To get rid of excess moisture from the zucchini give it a good squeeze in paper towels before adding. Also, this recipe makes great muffins. They bake for around 20 min. To give them an extra shot of sweetness throw in chocolate chips.

When I get more zucchini that I can use before it spoils, I grate it and freeze it. The amount I use most often in recipes is how much I put into each bag. So I have it pre-measured into the freezer ready to go. I just have to thaw it in the microwave and squeeze out the extra water.

Corn and Squash Soup

I love this soup. My kids, not so much.... I need to keep trying it to see if I can get them to come around.
Click here for the recipe.

Pumpkin Chocolate Chip Cookies

This is one of my all time favorite cookies. I could eat them for breakfast.



2 1/2 c flour
1 t baking soda
1 t baking powder
1 t ground cinnamon
1/2 t ground nutmeg
1/2 t salt
1/2 c butter, softened
1 1/2c sugar
1 c canned pumpkin (not pumpkin pie filling)
1 egg
1 t vanilla extract
2 c chocolate chips

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Cream butter and sugar in large bowl. Add pumpkin, egg and vanilla. Beat til light and creamy. Mix in dry ingredients until well blended. Drop onto greased cookie sheet. Bake at 350 for 11-15 min.

Organized Grocery Shopping

I use Splash Shopper software on my palm pilot to keep my grocery list organized. In it I can mark what items I want, the quantity, the price and also if I have a coupon/price match for that item. I can also show what grocery store different items are at. It keeps a running total for me while I shop and I can check off each item as I put it in the cart. I have used it enough now that almost all of the items I buy are in my master list. I can make a list before I go shopping and have a very good idea of how much I'll spend before I even get to the store. This has been a huge help in general, but especially since now I shop with only cash. Check it out.They have it available for lots of different phones and PDA's. You can also use it make multiple types of lists (packing for trips, birthdays, Christmas, clothing, etc. I mostly use it for grocery shopping.
Click here to learn more about splash shopper software.

Orange Cream Fruit Salad

(Taste of Home)

1 20. can pineapple tidbits
1 16 oz. can peach slices -drained (I like to dice the peaches so they are easier to eat)
1 11 oz. can mandarin oranges- drained
2 medium firm bananas, sliced
1 small pkg instant vanilla pudding
1 1/2c milk
1/3 c frozen oj concentrate
3/4c sour cream

In bowl comb fruits; set aside. In small bowl beat pudding mix, milk and oj concentrate for 2 minutes. Add sour cream and mix well. Spoon over fruit and toss. Cover chill for 2 hours.
*The original recipe calls for 1 apple diced, but I like it without. The dressing/sauce makes quite a bit. You can double the amount of fruit without doubling the dressing.

Pretty Pumpkin Cinnamon Buns

Click Here for the recipe for Pumpkin Cinnamon Rolls.

Cranberry Zucchini Wedges-Taste of Home

1 can (20 oz) pineapple chunks
3 c flour
1 3/4 c sugar
1 tsp baking powder
1 tsp. baking soda
1 tsp. salt
3 eggs
1 c vegetable oil
2 tsp. vanilla extract
1 c tightly packed shredded zucchini (squeeze in paper towels to remove excess water)
1 c fresh or frozen cranberries, halved (I use craisins)
1/2 c chopped walnuts
powdered sugar

Drain pineapple, reserving 1/3 c juice (save remaining juice for another use). Place the pineapple and reserved juice in a blender; cover and process til smooth. Set aside. In a mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. In a bowl, whisk the eggs, oil, vanilla and pineapple mixture; beat into the dry ingredients until blended. Fold in the zucchini, cranberries and nuts.
Pour into two greased 9 in. round baking pans. Bake at 350 for 30-35 min til toothpick near center comes out clean. Cool for 10 min before removing from pans to wire racks to cool completely. Just before serving, dust with powdered sugar.

2 cakes, 8 wedges each

These also work as muffins. 350 for approx. 20 minutes

Hawaiian Dessert

This recipe makes 2 9x13 desserts.








1 pkg (18 1/4oz.) yellow cake mix
3 pkgs (3.4oz each) instant vanilla pudding mix
4 c cold milk
1 1/2 tsp coconut extract
1 pkg (8oz) cream cheese,softened
1 can (20oz) crushed pineapple, well drained
2 c heavy cream, whipped and sweetened
2 c flaked coconut, toasted

Mix cake batter according to package directions. Pour into two greased 9x13x2 baking pans. Bake at 350 for 15 min or til cakes test done. Cool completely. In a large mixing bowl, combine pudding mixes, milk and coconut extract, beat for 2 min. Add the cream cheese and beat well. Stir in pineapple. Spread over the cooled cakes. Top with whipped cream; sprinkle with coconut. Chill for at least 2 hours. Prepared dessert can be covered and frozen for up to 1 month.

Pumpkin Muffins

Ingredients:
1 ½ cups sugar
1 cup canned pumpkin
½ cup vegetable oil
½ cup water
2 eggs
1 2/3 cups all-purpose flour
1 tsp baking soda
¾ tsp salt
½ tsp ground cloves,
½ tsp cinnamon
½ tsp nutmeg
¼ tsp baking powder
½ cup chopped pecans, optional


Combine the sugar, pumpkin, vegetable oil, water, and eggs. In separate bowl combine the flour, baking soda, salt, spices and baking powder. Gradually add to pumpkin mixture and mix well. Fold in pecans by stirring them in gently with a spatula.
Pour into a greased muffin pan. Fill each tin 2/3 full. Bake at 350° for 20 minutes.

Oven Fries

This is from Zonya.com


Preheat oven to 375°.
Coat a nonstick baking sheet with cooking spray.
4 med (6 oz each) baking potatoes
(also try sweet potatoes, they’re great!)
1 T oil (canola or olive)
1/2 tsp Mrs. Dash or Spike seasoning (salt-free) or any seasonings you like.
salt, pepper and ketchup

Thoroughly wash and scrub—peel if non-organic potatoes. (See tip above.) Cut lengthwise into wedges. Place in bowl. Drizzle oil over potatoes and toss.
Sprinkle seasonings over potatoes and toss. Spread seasoned potato wedges over baking sheet.
Set timer and bake 50 minutes or until tender. At the sound of the timer, transfer to a serving dish.
Sprinkle lightly with salt and pepper to taste. Serve with ketchup.
Note: Ore Ida now makes frozen potato wedges, which are almost exactly the same as these. Buying
their product will save you from scrubbing and slicing potatoes (about 10 minutes).

Cool Lime Napoleons

Pampered Chef Recipe

1 package (8 oz) refrigerated crescent rolls
3 kiwi, peeled and sliced
1 can (11oz) mandarin orange, drained and patted dry
2 large limes
1 container (8oz) cool whip, thawed
1/2 c. powdered sugar
1/4 c sliced almonds, finely chopped
powdered sugar

Preheat oven to 375. Lightly sprinkle baking sheet with flour. Lay out crescent rolls across pan, pinching seams together to seal. Lightly sprinkle dough with flour and roll with rolling pin to evenly cover entire pan. Prick with fork. Bake 12-15 min or until light golden brown. Cool 10 min. Transfer cooled pastry to cutting board and cut into six rows crosswise and four rows lengthwise to make 24 squares. Place one kiwi and one orange segment on each pastry square. Zest one lime to measure 1 tsp. zest. Finely chop. Juice limes to measure 2 Tbsp. juice. Combine cool whip, powdered sugar, zest and juice; mix until smooth and slightly thickened. Put lime mixture into pastry bag or decorator and pipe a rosette on top center of each pastry square. Sprinkle almonds over top and dust with powdered sugar. Can stack one on top of another to make 12 servings, but I leave them single for 24 servings. (Pampered Chef Recipe)

* I learned to not over mix the cool whip or it ends up soupy. Just gently mix together with rubber scraper.

Warm Ham 'n' Swiss Wraps

These are good for a casual weekend lunch/dinner. Instead of putting them in the oven I put the cheese on the tortilla and melt it in the microwave. Since I never have Swiss cheese around I just use mozzarella.



6 flour tortillas
1 lb thinly sliced deli ham
2 cups (8 oz) shredded swiss cheese (can sub. Mozzarella)
3 cups chopped lettuce
1 med. tomato, seeded and diced
1/2 cup diced cucumber
2 T. chopped green pepper
2 green onions, chopped

Dressing:
3/4 c mayonnaise
3 T. milk
2 tsp. sugar
1/2 tsp prepared mustard
1/2 tsp celery seed

On each tortilla, layer four slices of ham and 1/3 cup cheese; roll up and secure with toothpicks. Place in an ungreased 11x7 baking pan. Cover and bake at 350 for 14-16 min or until cheese is melted. Meanwhile, combine the lettuce, tomato, cucumber, green pepper and onions. In a small bowl, whisk the dressing ingredients. Unroll tortillas halfway; top each with 1/3 cup lettuce mixture and 1 T. dressing. Roll up again; serve immediately.

How I Organize My Meals

In case you missed the very first post. This is how I organize dinner. I have an index card that is divided into 4 columns. Each column is for one week of the month. Under each week I have 4-6 dinners listed. I have approx. 30 meals and I can plan what we're having for the whole month . I only have to make (and the family eats) each dinner once a month. Fridays & Saturdays are leftovers/grilled cheese/homemade pizza. Sunday evening is breakfast for dinner-pancakes/waffles, fruit, scrambled eggs, etc . Some days are busier than others so I put the dinners that are the quickest to throw together on those days. The menu lists for each week are in older posts. I'm always looking for a new recipe to try and if we really like it I try to work it in to the rotation for some variety.

Herbed Roast Chicken

This is from Cook's Illustrated. It's a long one, with a little extra work, but well worth it. The recipe says it serves 3-4, but it feeds my family of six. Just depends on what type of "eaters" you have.

Chicken
1 whole chicken (about 5 pounds), trimmed of excess fat, giblets discarded (see note)
1/2 cup table salt plus 1/4 teaspoon
1/4 cup fresh tarragon leaves , lightly packed
1 tablespoon fresh thyme leaves (see note)
6 medium scallions , green parts sliced thin (about 2/3 cup), whites reserved for another use
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
Ground black pepper
6 tablespoons unsalted butter , softened
1 tablespoon vegetable oil

Sauce
1 - 1 1/2 cups low-sodium chicken broth
2 teaspoons unbleached all-purpose flour
1 teaspoon fresh lemon juice from 1 lemon (I only use about 1/2 teaspoon)

Instructions

1. FOR THE CHICKEN: Following illustrations below, butterfly chicken and flatten breastbone. (to butterfly a chicken, use a pair of sharp kitchen shears and cut the backbone out so that the chicken will lay flat; then using the heel of your hand push down on the breast bone to help it lay flat) Tuck wings behind back. Using sharp knife, lightly score skin of thighs and legs, making 2 shallow cuts on each part about 1/8 inch into meat and about 3/4 inch apart. Dissolve 1/2 cup salt in 2 quarts cold water in large container to make the brine. Submerge chicken in brine, cover with plastic wrap, and refrigerate 1 hour.

2. Meanwhile, adjust oven rack to middle position and heat oven to 450 degrees. Place tarragon, thyme, scallions, garlic, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper on cutting board; mince to fine paste. Transfer herb paste to medium bowl and add butter. Using fork or stiff rubber spatula, mix until combined. Transfer 2 tablespoons herb butter to small bowl and refrigerate; set aside remainder at room temperature.

3. Remove chicken from brine and rinse under cold running water; pat dry with paper towels. Following illustrations below and using fingers, carefully separate skin from each side of breast to form pocket. Place 1 tablespoon softened herb butter in each pocket. Using spoon or fingers, spread butter over breast meat. Season skin with pepper.

4. Heat oil in oven safe 12-inch skillet over medium-high heat until just smoking. Place chicken skin-side down in skillet and reduce heat to medium. Cook until lightly browned, 8 to 10 minutes. Transfer skillet to oven and roast chicken 25 minutes. Using tongs, flip chicken so skin-side is facing up. Using spoon or spatula, evenly coat chicken skin with remaining softened herb butter and return to oven. Roast chicken until skin is golden brown and instant-read thermometer inserted in thickest part of breast registers 160 degrees and 175 degrees in thickest part of thigh, 15 to 20 minutes. Transfer chicken to carving board and let rest, uncovered, 20 minutes.

5. FOR THE SAUCE: While chicken rests, pour pan juices into fat separator; allow liquid to settle 5 minutes. Pour juices into 2-cup measuring cup and add enough chicken broth to measure 1 1/2 cups. Add 2 teaspoons fat from fat separator to skillet and place over medium heat. When fat is shimmering, add flour and cook, stirring constantly, until golden, about 60 seconds. Add broth and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 1 cup, 5 to 7 minutes. Stir in any accumulated chicken juices from carving board; return to simmer and cook 30 seconds. Remove pan from heat, whisk in cold herb butter and lemon juice; season with salt and pepper. Carve chicken and serve, passing sauce separately.

Raspberry Punch

1 bag frozen raspberries, thawed
1 can Cran Raspberry Concentrate, thawed
2 bottles Cherry 7-up
Optional Raspberry sherbet

Mix concentrate and 1 1/2 bottles cherry 7-up. Add in thawed raspberries. Optional- serve with a scoop of raspberry sherbet.

Whole Wheat Bread

This is Tisha Bierman's Recipe:

This recipe is for 5 loaves of bread.
12 Cups wheat flour
2 Tablespoons yeast (instant)
5 Tablespoons vital wheat gluten
2 Tablespoons salt
6 cups warm water
2/3 cup honey
2/3 cup oil


Combine 4 cups of flour, yeast, wheat gluten, and salt. Mix well. Add water, honey, and oil. Mix until creamy. Slowly stir in remaining flour to make stiff dough. Add more flour if needed. Knead for 10 minutes until smooth and elastic. Form into 5 loaves and let rise 20 min. Bake at 350 for 30 min.

*I cut this recipe in half when I make it because my mixer can't handle 12 cups of flour.

Chocolate Trifle

This one is easy, quick and yummy. Lots of variations to use like adding a layer of bananas or strawberries, or drizzling caramel sauce over the candy bar layer, or change the flavor of cake mix...etc.


1 pkg chocolate cake mix
1 lrg pkg instant chocolate pudding
1 12 oz carton cool whip, thawed
6 candy bars: snickers or heath/skor bars, diced into small pieces

Bake cake according to directions and let cool. Make pudding according to directions. When cake is cool, break up cake into crumbs and reserve 1/2 cup. Place half of remaining cake crumbs into bottom of clear glass bowl. Then layer with 1/2 pudding, and then a layer of 1/2 of cool whip. Then place 1/2 of candy bar pieces on top of cool whip. Repeat layers ending with cool whip and candy bar pieces and sprinkle rest of cake crumbs on top. Store in the fridge.

Southwest White Bean Chili

1 Tbsp. oil (opt. Pam spray)
2-4 boneless/skinless chicken breasts, cut into chunks
1 medium onion, chopped
2-3 garlic cloves, minced
1 can mild salsa
3 cans small white beans
3 Tbsp. mesquite marinade
1/3 c chopped cilantro
grated Monterey jack cheese (opt)

Saute chicken in oil or pam; add onion and garlic-saute until chicken is lightly browned. Reduce heat; add salsa, beans, marinade and cilantro. Simmer 3-5 minutes. Serve with cheese and cilantro. Makes 4-6 servings.

Food Budgeting

Okay-technically this post isn't a recipe, but it does affect what I cook. Cooking from scratch is much cheaper than buy prepared/frozen meals. This is my monthly food budget breakdown:

$520 Groceries
$50 Scott-lunch @work (it's not enough for everyday, some days are leftovers)
$50 Food storage money (3 month supply/long term food storage)
$30 School lunch money (the kids get to buy a school lunch once a week)

For a grand total of $650/month. It's exactly this amount every month because I get it all in cash. That puts a ceiling on the amount of money I spend. Food storage money is for when things like chicken go on sale, or I stock up on food at Sam's club. It also goes toward buying things at the cannery. Happy budgeting & shopping!

Banana Crush

This is a punch recipe from my mom. Thanks Mom!

4 cups Sugar
6 cups Water

5 bananas, crushed
6 oz. can orange juice concentrate, thawed
42 oz. can pineapple juice
1/2 c lemon juice

Stir sugar and water til dissolved. Crush bananas with fork. Add all remaining ingredients to sugar & water mix and freeze. Thaw to a slush. Serve in a glass with 1 part slush and 1 part Sprite.