Planted my Zucchini today.....saving this recipe here to try when it is ready!! Baked Zucchini Fries
1 lb of zucchini, diced into fry sticks
1/4 c. flour
Italian style Panko bread crumbs
Grated Parmesean cheese (not the shredded kind)
salt and pepper to taste or seasoning salt
Place zucchini sticks in bag with flour and shake. Beat to eggs and set aside. In a pie plate mix together the panko and parmesean. Remove fries from the bag and dip in the egg and then the crumb mixture and then place on a foil lined cookie sheet that has been sprayed. Sprinkle season salt.
Bake at 425 for 12 minutes on each side.
Sour Cream Cucumbers
1/2 c. sour cream
3 T. white vinegar
1 T. sugar
1/2 t. Pepper to taste
4 medium cucumbers, peeled if desired and thinly sliced
1 small sweet onion, thinly sliced and separated into rings
In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon.
Cucumbers with Dill
3/4 c. white or apple cider vinegar
1/3 c. snipped fresh dill
1/3 c. sugar
1/2 t. pepper
4 cucumbers, thinly sliced
For one of our Sturgeon Fishing dinners I bought the Costco Orange Chicken in a box. This is how we did the fried rice. It was the best fried rice ever!!
Cast Iron Fried Rice
Heat 4 to 6 T. oil in 16" fry pan.
3 to 4 cloves garlic
a bundle of green onions, sliced (about 1 c.)
Stir fry for about 3 minutes.
16 oz. pkg. frozen mixed vegetables
1 c. ham, diced
1 t. salt
1/2 t. pepper
Stir until coated in oil and cook about 3 minutes.
8 to 10 c. cooked rice (must be cold day old or it turns mushy)
Stir well. Bank to sides of pan and make a well in the middle.
Crack 4 to 5 eggs into a bowl and beat lightly. Pour into the well in the middle of the skillet. Cook until eggs are set. Stir eggs and once cooked, stir into the rice mixture.
1/4 c. soy sauce
Stir well. Serve.
For a smaller batch:
2 to 3 T. oil
2 to 3 cloves garlic
1/2 c. green onions, sliced
1 c. mixed vegetables
1/2 c. cooked ham, diced
1/2 t. salt
1/4 t. pepper
2 to 3 eggs
4 to 5 c. day old cooked rice
2 T. soy sauce
Place in mixing bowl: eggs, both sugars, vanilla, and butter beat well.
Add half the flour into the wet ingredients and mix well.
Add the baking soda, salt & the rest of the flour and mix well.
Add 1 c. chocolate chips and mix in.
Spread mixture evenly in a lightly sprayed cast iron skillet.
Spread the remaining 1/2 c. chocolate chips on the top of the mixture and gently push them in.
Bake at 375 for 13 to 15 minutes. Don’t overbake as the cast iron pan stays hot and they continue to cook after coming out of the oven.
*** a Double batch makes enough for 3 – 10”, 1 – 12” & 2 – 5” frying pans. I baked them all at once on convection bake at 375 for 13 minutes.
** for one 10 to 12" skillet = cut recipe in half In camper ovenbake at 400 for 13 to 15 minutes.
We made 5 batches of these for the Prom Brunch, 3 regular & 2 chocolate. My blender will hold up to 3 batches at a time. For the Prom we cooked them in a skillet to make a thicker more filling crepe. We set it up like a crepe bar.....They were a hit.
Place in Blender:
4 eggs 1 1/4 c. flour
1 1/2 c. milk
3 T. sugar
1/4 t. salt
1/2 t. vanilla
Blend until well mixed.
FOR CHOCOLATE CREPES ADD:
2 T. cocoa
2 T. powdered sugar
If cooking using a crepe maker, pour batter into a shallow pie plate and allow to sit for 10 minutes. Heat crepe maker and then spray it and dip it in the batter.
If cooking in a skillet. Let batter sit for 10 minutes. Brush heated skillet with oil. Pour in 1/4 c. batter and tile to cover bottom of pan. Cook for about 1 minute. Gently turn the crepe over and cook about 30 seconds more, until lightly browned. Cool on a towel. Stack with paper towel in-between each crepe and then store in a ziplock bag. If using with in 24 hours, just leave them on the counter.
Will keep for a week in the fridge or in the freezer for 3 months.
We served them with Strawberry Jam, Peach Jam, sliced strawberries, sliced bananas (dipped in lemon/water), chocolate syrup, caramel syrup, and lots of whipped cream or whipped topping in a spray can.
Sometimes I mix 1/2 c. strawberry jam with an 8 oz. whipped topping. Makes a great filling!!
I made 2 crockpots full of this for Lacey's Prom Brunch. Worked out great and everyone seemed to like it as it was mostly gone..... The girls all came the night before and we made the crepes and casseroles so everything would be ready the next morning.
Crockpot Breakfast Casserole
Beat until blended:
1 c. milk
1/4 t. garlic powder
1/4 t. mustard
1 t. salt
1/2 t. pepper
Spray crockpot with cooking spray.
Divide & layer in the following order in the crockpot to make 2 or 3 layers:
2 lbs. hash brown potatoes
1 lb. of cooked bacon, ham, or sausage
1/2 c. chopped onions
3 c. grated cheese
Pour the egg mixture over the top. Refrigerate or cook immediately. Cook of low for 4 to 6 hours or on high for 2 to 3 hours.
Lemon Cream Pie Makes enough for a 9" pie
3 large eggs
1 c. granulated sugar
3/4 c. freshly squeezed lemon juice (about 3 large lemons)
1 T. freshly grated lemon zest (from about 1 lemon)
12 oz. reduced fat or regular cream cheese, softened to room temperature
FOR THE HOMEMADE WHIPPED CREAM
1 c. heavy whipping cream
1 T. powdered sugar
1 t. pure vanilla extract
Place a heatproof bowl over a pan of lightly simmering water to create a double boiler. Add the eggs into the bowl, then with a hand mixer on medium speed, beat the eggs until thick and fluffy, about 2 to 3 minutes. With the mixer running, slowly add the sugar, then the lemon juice and lemon zest. Once incorporated, continue to cook the mixture over the simmering water, stirring with a rubber spatula constantly and scraping the bottom of the bowl with your spatula, until it forms a thick, smooth custard, about 10 to 15 additional minutes. When you dip your spatula into the custard, the custard should easily coat the spatula’s back, and if you draw a line through the custard on the back of the spatula with your finger, the sides of the custard should stay separated. Remove the bowl from the water and let cool to almost room temperature.
In a standing mixer fit with the paddle attachment, beat the cream cheese on medium high speed until it is completely soft and smooth, about 3 full minutes. Reduce the mixer speed to medium, then gradually add the cooled lemon custard to the cream cheese, beating until smooth and fully combined so that no white streaks remain. Pour the cream cheese into the baked pastry shell. Refrigerate the pie until fully chilled, at least 4 hours or overnight.
Up to 4 hours before serving, prepare the homemade whipped cream: In large mixing bowl or the bowl of a standing mixer fitted with the whisk attachment, beat the cream in the bowl of an electric mixer fitted with a whisk attachment over medium speed. When it starts to thicken, add the powdered sugar and vanilla, increase the mixer speed to high, and continue to beat until soft peaks form. (Do not over beat or the cream will separate.) Spread over the chilled pie, slice, and serve cold.
Cheesy Garlic Pull-Apart Bread
1 loaf round artisan bread
1/2 c. butter, melted or 1/2 olive oil & 1/2 butter
6 cloves garlic, minced
2 T. Freshly Chopped Parsley
1 to 2 c. shredded mozzarella cheese
Place loaf on a sheet of foil on a cookie sheet. Using a serrated knife, cross cut bread, making slices every inch in both directions, do not slice all the way through the bottom of bread.
In a small bowl, stir together melted butter/oil, garlic, and parsley.
Brush bread with melted butter mixture, making sure to get inside cuts.
Stuff each cut with cheese and wrap bread completely in foil, with an additional sheet of foil to cover the top.
Bake at 350 for about 20 minutes until cheese is melted and bread is warm and toasty.
Whipped Cream Frosting
2 cups (1 pint) Heavy Whipping Cream
1 Small Box (3.3 oz.) White Chocolate Instant Pudding Mix
1/3 cup of Powdered Sugar
Place mixer bowl in freezer for about 1 hour. Add the whipping cream to cold mixer bowl.
Whip using a mixer for a few minutes until peaks form.
Alternate adding the pudding mix and the powdered sugar and continue mixing.
Watch carefully as it may set up fast. Add more milk or powdered sugar as needed for desired consistency.
Whipped Cream Cream Cheese Frosting
16 oz. cream cheese, room temperature
1 1/2 c. powdered sugar
1 t. vanilla extract
1 c. heavy whipping cream
Beat the cheese, sugar and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to stiff peaks, then add the whipped cream into the cheese mixture and briefly beat just to combine. Do not over beat.
Yesterday was Lacey's 16th birthday so we had a Tea Party for all the Young Women from our Ward. It was a lot of FUN!!! We had lots of yummy food and we made Italian Sodas too! Italian Soda
To fill a 16 oz. glass.
Put in glass: 3 to 4 T. flavored syrup (DaVinci or Torani)
Then fill glass 1/2 full of Sonic ICE
Fill remaining space with 7-Up or Sprite
Add 1 T. French Vanilla Creamer or Half & Half
Top with Whipped Cream. Tea Party Menu:
Strawberry Spring Mix Salad with Strawberry Dressing
Chicken filled Cream Puff Sandwiches
Grapes, Blueberries & Strawberries
Cheeseball & Crackers
Celery & Carrots & Dilly Ranch Dip
Cupcakes, M&M Flower/Pretzel Cookies & Banana Bread
Cashews, Chocolate Covered Almonds & Peanut M&Ms
Italian Sodas, Friendship Tea & Hot Chocolate
3 oz. Jello any flavor (NOT sugar free)
2/3 c. sugar
1 t. vanilla
1 egg white
Place above ingredients in a stand mixer with whip attachment. Turn mixer on high adding 1/2 cup of BOILING water. Beat 5-7 minutes and enjoy!
Makes a great flavored whip cream type frosting. Great on cupcakes, cookies, cakes and even makes a great jello topping.
1 c. walnuts or almonds or pecans
¼ c. sugar
1 T. butter
Heat all ingredients in a medium non-stick skillet over medium heat for 5 minutes, stirring frequently. When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.
Transfer immediately onto parchment paper and separate the nuts right away so they don't all stick together. Once the coating hardens (5-7 minutes), you can transfer them to a bowl and enjoy!
We had a sibling luncheon for Connie before they leave for her appointment at the Huntsman Cancer Center. I have never had much luck making rice pudding. But it is Connie's favorite. So I decided to try to make it in the Instant Pot. I combined several recipes and this is what I did. Everyone loved it....especially Connie. Instant Pot Rice Pudding
1/4 c. butter
2 c. cooked rice
4 c. milk
2 c. water
1 c. sugar
1 t. vanilla (double if not using almond extract)
1 t. almond extract (optional)
1 t. cinnamon
1/2 t. nutmeg (optional)
1/2 c. evaporated milk
Melt butter in instant pot on Saute.
Stir in rice, until coated in butter.
Add: milk, water, sugar, vanilla, almond extract & cinnamon. Stir well.
Place lid on and close steam valve.
Set on high pressure for 14 minutes. Allow steam to release naturally. Remove lid (it will not look done, but it is).
Whisk together eggs and evaporated milk in a bowl. Add a few spoonfuls of the rice pudding to this mixture and stir well. Then add to the egg mixture into the rice mixture.
Turn to Saute and bring mixture to a boil and boil for 1 to 2 minutes, stirring when it starts to boil to prevent sticking. It will start to thicken. Serve warm or chilled. Sprinkle with additional cinnamon or nutmeg.
Makes 12 to 14 servings.
I made it again using 2 c. uncooked rice and I had to add the whole 12 oz. can of evaporated milk and an additional 1 1/2 c. milk to get some creaminess. I also added another 1 t. cinnamon & 1 t. vanilla. I prefer the way it came out using 2 c. cooked rice rather than the uncooked. However, I think I may try it using 1 c. uncooked rice next time and see what happens. Still a work in progress.
1-2 T. powdered distilled vinegar Dilly Garlic & Cheese Popcorn
1/2 c. unpopped popcorn, air popped
2 T. butter, melted
1/4 c. parmesan cheese
1 t. dried dill weed
1 t. garlic salt
Pop popcorn and drizzle with butter. Mix together the dry ingredients and sprinkle over popcorn.
Reese's Cookie Pie
1 package peanut butter cookie dough or make your own recipe**
1/2 cup white or chocolate chips
12 Reese’s Peanut Butter Cups
2 c. mini marshmallows
Hot fudge sauce
Spray a deep pie pan. Press 2/3 of the dough all over the bottom and sides of the pie plate. Bake at 350 for 8 minutes until dough starts to set up, but is still doughy.
Layer chocolate chips evenly over the bottom, then a layer of peanut butter cups and then a layer of marshmallows over the top. Press remaining dough into a circle and carefully place on the top of the pie to cover up all the layers. Bake for an additional 15 to 20 minutes or until golden brown. The insides will be gooey coming out. Cool. Cut. Drizzle with hot fudge sauce. Serve.
** Page 176 of Atkinson Family Cookbook - Peanut Butter Cup Cookies Recipe
This is very similar to my Mom's Surprise Cake recipe. I've also added her recipe for strawberry sauce because we always prefer it on our shortcake. Strawberry Shortcake
1 white cake mix
1 small box instant vanilla pudding mix
1 c. sour cream
1 c. milk
1/4 c. vegetable oil or melted butter
1 t. vanilla
3 egg whites or 2 whole eggs
Cream Cheese Layer:
8 oz. cream cheese, softened
1 c. powdered sugar
1 t. vanilla
8 oz. Cool Whip, thawed (More if you want to serve a dollop on top)
Strawberry sauce** recipe below or simply serve with a spoonful of sliced strawberries
Spray a cookie sheet pan (15x10x1").
Place in mixer bowl: cake mix, pudding mix, sour cream, milk, oil, vanilla, and eggs. Beat for 2 minutes. Pour batter into prepared pan and bake at 350 for 15 to 20 minutes. Let cool.
Place in mixer bowl: cream cheese, powdered sugar and vanilla. Beat until smooth, then fold in the Cool Whip. Spread cream cheese layer over cooled cake. Place in the fridge until serving time, 30 minutes of more. Top with strawberry sauce or strawberries at serving time with an additional dollop of Cool Whip on top if desired.
Mom's Strawberry Sauce
1 1/2 c. sugar
1 pkg. strawberry KoolAid
1/3 c. instant clear jel
2 1/2 c. water
2 to 3 c. sliced strawberries (I prefer fresh but frozen works too)
This recipe is pretty close to the Cream Cheese Brownies that I have made for years using a cake mix. Cream Cheese Swirl Brownies
6 tablespoons reduced-fat stick-margarine*
1 cup sugar, divided
3 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 cup baking cocoa
1 package (8 ounces) reduced-fat cream cheese
Separate two eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small mixing bowl, beat margarine and 3/4 cup sugar until crumbly. Add the whole egg, one egg white and vanilla;a mix well. Combine flour and cocoa; add to egg mixture and beat until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside.
In a mixing bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl. Bake at 350° for 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack. Yield: 1 dozen.
Originally published as Cream Cheese Swirl Brownies in Quick Cooking July/August 2003, p27