Zucchini Casserole

Zucchini Casserole

1 medium zucchini chopped up and one onion chopped saute in 1 cube of butter. 

Grate 2 cups of carrots
add 1 can of cream of chicken soup and 1 cup of sour cream mix all together. 
Add the cooked zucchini.

Melt 1 cube of butter and mix with 6 oz of stuffing.

Spray pan and sprinkle 1/2 of the stuffing then add all of mixture and sprinkle the rest of the stuffing on top.

Bake 350 for 20 minutes.

Zucchini Bread

Zucchini Bread                                                      Recipe from Sue Adams

Beat together:
3 eggs
1 cup oil
2 cups sugar

Add and mix:
2 cups grated Zucchini

Add and mix:
3 cups flour
1 tsp salt
1 tsp baking soda
3 tsp cinnamon

Add and mix:
1 tsp vanilla

Pour into greased bread pan bake at 325 for 1 hour.  Cool and then wrap in foil.

Zucchini Cookie Bars

Yield: 24-30 cookies

Ingredients:

For the Cookies

1/2 cup unsalted butter, room temperature
1 cup sugar
1 egg
1 cup finely shredded zucchini
1 teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup raisins

For the Lemon Glaze

1 cup confectioners' sugar, sifted
2 tablespoons lemon juice
1/4 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 375 degrees F. Spray a whoopie pie pan with nonstick cooking spray or line a regular baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in egg, zucchini and lemon zest and vanilla.
3. In a medium bowl mix together the flour, baking soda, baking powder, cinnamon and salt. Stir flour mixture into wet ingredients until just combined. Fold in raisins.
4. Use a medium cookie scoop (1 ½ tablespoons) to drop dough into the center of each whoopee pie well or simply drop them directly onto the prepared cookie sheet. If you are using a cookie sheet, be sure to leave a few inches between each cookie.
5. Bake in preheated oven for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
6. Make the glaze by mixing together the confectioners’ sugar, lemon juice and vanilla extract. Drizzle the glaze over cooled cookies.

Notes: These turned out flat as cookies so I put them in a cake pan and made bars out of them and they are great.  Andrea

-If you are using a regular a regular sheet, your cookies will be a bit thinner than the ones pictured above.
-Store cookies at room temperature in an airtight container for up to 3 days.
-Recipe adapted from allrecipes.com.

Butter Flaky Pie Crust

Prep Time: 15 Min                           Ready In:15 Min

Servings 8  - Original Recipe Yield 1 single crust pie

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup butter, chilled and diced
• 1/4 cup ice water

Directions

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Beef and Cheese Manicott

Beef and Cheese Manicotti

Recipe courtesy Giada De Laurentiis

Total Time: 55 min

Prep   15 min

Cook  40 min

Yield: 6 servings

Level: Intermediate

Ingredients

• 4 teaspoons olive oil
• 1 medium onion, coarsely chopped
• 1 pound ground beef
• Salt and freshly ground black pepper
• 14 (8-ounce package) manicotti
• 1 (15-ounce) container whole-milk ricotta
• 3 cups shredded mozzarella
• 1 cup grated Parmesan
• 2 tablespoons chopped fresh Italian parsley leaves
• 2 garlic cloves, minced
• 3 cups marinara sauce
• 2 tablespoons butter, cut into pieces

Directions

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
Preheat the oven to 350 degrees F.
Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Sopapillas - New Mexico Sopappilas

Sopapillas - New Mexico Sopappilas
Recipe Type: Quick Bread, Desserts
Cuisine: Southwest
Yields: 2 dozen
Prep time: 15 min
Cook time: 15 minutes 

Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 to 6 tablespoons lard or vegetable shortening
1 1/4 cups warm milk (approximate)
Vegetable Oil (for frying)

Preparation:

 

In a large bowl, blend together the flour baking powder, and salt.

With a pastry cutter (unless you are one of those, like my teachers, who always used their hands) cut in the lard or shortening.

Add the milk all at once, and mix the dough quickly with a fork or by hand until the dough forms a mass.
 

 

 

Turn the dough onto a well-floured board and begin to knead the dough by folding it in half, pushing it down, and folding again. It should take about a dozen folds to form a soft dough that is no longer sticky. 

Cover the dough with a towel or plastic wrap to let it rest for approximately 10 to 15 minutes.

Divide the dough in 1/2, keeping the 1/2 you are not working with covered with plastic wrap or a towel so it does not dry out. 

 

 

 

 

Roll the dough half you have chosen on a floured board with gentle strokes. Roll the dough to 1/8-inch thickness. The more you work the dough, the tougher your sopapilla will turn out. However, to keep a sopapilla well puffed after cooking, you may want to work the dough a minute or so longer.

Cut the dough into rectangles that are about 10-inch by 5-inch. Divide the triangle into a 5-inch squares, and then cut this into a triangle. NOTE: If you find the dough beginning to dry as you work with the remainder, cover this loosely with a some plastic wrap. 

Do not attempt to reform and roll the leftover dough scraps. They do not roll out well on the second try. You can cook these dough scraps along with the others, and they taste just as good.

 

 

Heat some vegetable oil in a large skillet or a deep fryer until the oil reaches about 400 degrees F. NOTE: Check the temperature of the oil with your digital cooking thermometer.

Carefully slide the first sopapilla into the hot oil. Submerge the sopapilla under the oil. It should begin to puff immediately.

NOTE: Sopapillas - They either puff or they don’t puff. Their puff is what makes it a sopapilla - but don’t despair as both can be eaten. If your sopapillas are not puffing properly, the temperature of the oil may need to be increased or decreased. Environmental changes in temperature and altitude can make setting the temperature tricky at times.

 

Using a slotted spoon, turn the sopapilla over to brown the other side. Sometimes this can be difficult, as the sopapilla will want to stay on the side it was on. A little coaxing with your slotted spatula will help this. Hold it for only a moment, and it will adjust to the side it is on. Once both sides, approximately 2 minutes per side, are browned, remove the sopapilla to a surface to drain (paper towels or a draining rack will both work).

Sopapillas can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

Makes approximately 2 dozen Sopapillas.

S’Mores Krispies Bars

Recipe Description

Rice Krispies treats get a s’more makeover!

Preparation Instructions

Line an 8″ x 8″ baking dish with parchment paper making sure you have overhang on two sides for easier lifting when the bars are done. Lightly grease the bottom of the paper. Set aside.
For the Rice Krispies layer:
In a large microwave-proof bowl, place mini marshmallows and butter.
Microwave for 30 seconds, stir and microwave for additional 20 seconds if not melted. Add Rice Krispies and gently fold in. Pour the mixture onto the bottom of your prepared pan. Press down gently. Set aside.
For the chocolate layer:
In a microwave-proof measuring cup or small bowl, melt together chocolate chips and butter. Stir until smooth. Pour over the Rice Krispies layer and spread it out into an even layer.
For the marshmallow layer:
Sprinkle the top with the additional mini marshmallows.
Place pan under the broiler in your oven for 1 minute, checking every 15 seconds to make sure the marshmallows are not burning.
Cool completely before cutting into bars.

Ingredients

• FOR THE KRISPIES BASE:
• 2 cups Mini Marshmallows
• 2 Tablespoons Unsalted Butter
• 2 cups Rice Krispies Cereal
• FOR THE CHOCOLATE LAYER:
• ½ cups Semi-Sweet Chocolate Chips
• 2 Tablespoons Unsalted Butter
• FOR THE MARSHMALLOW LAYER:
• 1-½ cup Mini Marshmallows