Zucchini Pizza

We have a Relief Society Activity coming up in August.  So I have been experimenting.  

Zucchini Pizza

4 c. shredded zucchini

1/2 t. salt

1 1/2 c. flour or almond flour (for gluten free)

4 eggs, beaten

1 t. granulated garlic

1 t. Italian Seasoning

1/4 t. salt

1/8 t. pepper

Place zucchini in a bowl with 1/2 t. salt.  Let sit for 30 minutes, to lift the water out of the zucchini so the crust will not be mushy.  Then drain in a colander and press out as much liquid as you can.

Place flour in a mixing bowl.  Stir in the zucchini, eggs and seasonings.  This will make a batter, if too runny add a little more flour.  

Place parchment paper on a pizza stone and spray parchment paper with cooking oil.  

Form batter on parchment paper into a 10 inch circle and spray the top of the batter with more cooking oil.  Bake at 450 for 15 minutes.  This recipe makes 2 - 10 inch pizzas.  

Pizza Sauce (enough for 2 pizzas)

8 oz. tomato sauce

1 t. granulated garlic

1 t. pizza seasoning

1 t. brown sugar or regular sugar

1/4 t. salt

1/8 t. pepper

Toppings (or whatever you like)

Layer the following:

grated cheese

diced ham

diced onion

diced bell peppers

another layer of grated cheese 

Sprinkle with Italian Seasoning

Bake at 450 for 7 to 10 minutes more, until the cheese melts.  After baking add some sliced tomatoes, if desired.  

This crust freezes well.  Take it out of the freezer and add sauce and toppings and bake as directed above.  No need to thaw it before adding sauce and toppings.  

For breakfast pizza top with scrambled eggs, bacon and grated cheese, or whatever you like.  

Birthday Feista

Shredded Sweet Pork 

1 jar mild pace picante salsa

3/4 cup brown sugar

1 can Soda (I like sprite or root beer)

1 pork roast

Cook in crockpot for 6-8 hours 

Mexican Pinto Beans

16 oz. dry pinto beans, rinsed

1 small onion diced

5 c. water

4 oz. green chiles diced

2 cloves garlic or 2 t. minced

2 t. cumin

1 t. chili powder

1/2 t. cayenne pepper

1/4 t. black pepper

1/4 c. brown sugar 

1 1/2 t. salt (add after cooking)

Add all ingredients except for salt into the Instant Pot. (Don't add salt until after pressure cooking to allow the beans to fully re-hydrate.)

Close lid and turn knob to sealing. Pressure cook on high for 60 minutes followed by a 10 minute natural pressure release. Then quick release any remaining pressure.

Open lid.  Add salt and stir. Let beans rest for 10 minutes on keep warm with lid off. Stir again. The liquid will start to thicken up in about 10-12 minutes.

Serve right away with chips or with your favorite Mexican meal! Also freezes great.

Rice in the Instant Pot

Place in instant pot:

1 c rice to 1 1/4 c. water (use this ratio for however much rice you want to make)

1 T. butter for each cup of rice 

Cook on high for 3 minutes and then natural release.  Fluff and serve.  

Cilantro Lime Rice

Add:  1/2 c. chopped cilantro

2 T. lime juice

1 T. lime zest

1-2 t. SPOG (salt, pepper, onion, garlic) to taste

Stir into a medium sized bowl cooked rice while still hot.  

Shredded Chicken

Place in Crock Pot:

4 lbs. chicken breasts, boneless skinless

1 jar salsa

1 t. cumin

1 1/2 t. granulated garlic

2-4 T. Sweet rub

Cook on low for 6 to 8 hours.  Shred & Serve.

Katie's Queso

16 oz. Velveeta Cheese

1 jar salsa

Heat in crock pot.  

Shredded Sweet Pork

Shredded Sweet Pork 

1 jar mild pace picante salsa

3/4 cup brown sugar

1 can Soda (I like sprite)

1 pork roast

Cook in crockpot for 6-8 hours.  Shred & Serve.

Lazy Lasagna

Lazy Lasagna

1 pound hamburger

1/2 c. diced onion

1 t. granulated garlic or 2 cloves

1 t. oregano

24 oz. spaghetti sauce

3 cups water

4 c. egg noodles

1 c. cottage cheese

2 c. shredded mozzarella

In a large skillet cook hamburger until browned. Add onion, garlic, oregano, pasta sauce, water, and egg noodles.  Cover and cook about 10 minutes, until noodles have absorbed the liquid and are mostly cooked. Stir in the ricotta cheese. Sprinkle with shredded mozzarella cheese. Cover and cook for another 5 minutes until cheese has melted.

If using less noodles use less water.  

Blackberry Hot Pepper Jelly

 Made this in 2025......This was a hit and it set up so well.  Our new favorite!!  Because I used clear jel it would be fine to double the recipe. 

Blackberry Hot Pepper Jelly 

6-8 jalapeno peppers mostly seeded

2 medium bell peppers

1 c. apple cider vinegar

3 c. blackberry strained puree (use Victorio Strainer)  start with 9 c. blackberries

2 T. lemon juice

3 c. sugar

1/3 heaping c. regular clear jel

1 T. red pepper flakes

Place peppers and vinegar in blender and puree. Pour into a large pot.

Puree blackberries and add to the pepper mixture.  Stir in lemon juice and sugar. 

Cook over medium high heat until mixture comes to a boil, add a little cooking oil to prevent it from foaming over while cooking.  Remove 1 cup of the mixture and stir the clear jel into this portion. Then add it back into the main mixture.  Stir in the red pepper flakes.  

Continue to cook until the mixture has thickened.  

Pour into 1/2 pint jars leaving 1/4 inch headspace.  Process for 10 minutes for altitude of 2300 feet, adjust according to altitude chart.  

Makes 5-6 jars.  

NCHFP altitude chart for Processing Time (Boiling Water Bath): 5 mins (0-1000 ft), 10 mins (1001-6000 ft), 15 mins (above 6000 ft). 

Blackberry Lemonade Concentrate

This recipe can be used with Strawberries or Blackberries.  I chose Blackberries because I had so many!!!

Blackberry Lemonade Concentrate

6 c. pureed blackberries (I used by victorio strainer which also removed the seeds)

4 c. lemon juice (bottled)

6 c. sugar

Heat slowly to 190 degrees stirring to dissolve sugar.  Do not let it boil.  Skim if necessary.

Fill pints or half pints, leaving 1/4 inch headspace.

Water bath for 20 minutes at 2300 elevation.  Adjust processing times according to elevation.  

Mix a 1 to 2 ratio.  Adjust to taste.  

I mix a half pint jar with a package of kool-aid lemonade to make a 2 qt. pitcher.  

Hamburger Stroganoff

This recipe has been missing since the fire in 2014!!!  I finally got to the end of the boxes from the fire and there it was!!   One of my favorites!!!  

Hamburger Stroganoff

Brown 1 lb. hamburger with 1/2 c. chopped onion and a generous sprinkle of Lawry's season salt.

Add:  2 c. sour cream

1 can cream of mushroom soup

1/2 to 1 c. milk or cream (enough to make it creamy)

Cook 8 c. (1 lb.) fancy cut egg noodles.  Drain and add to the sauce mixture.  Cover with grated cheese.  Serve.  

For 75 servings   (RS Progressive Dinner)

10 lb. hamburger

8 - 16 oz. sour cream

10 can cream of mushroom soup

4 to 6 c. cup milk or cream

6 lb. fancy cut egg noodles

4 lb. grated cheese 

Butterscotch Delight

I was first introduced to this recipe by Steve's Aunt, Maggie Dunlap at my Bridal Shower in  June of 1978.  Everyone raved about it and wanted the recipe, because they had never tasted anything like it before.  Aunt Maggie happily shared the recipe along with this story.  Her friend had gone to a fancy restaurant in New York and had this for dessert.  She commented to the waiter how much she like it and he asked her if she would like the recipe, to which she replied YES.  The recipe was immediately brought to her.  Then shortly after, she was brought her bill with a $100.00 charge added for the Butterscotch Delight recipe.  She tried to give the recipe back but they said you have already seen it and now you must pay for it.  To this she replied fine, but I am going to share it with everyone I know.  And so!!!   We are are still sharing it and nowadays you see it in every flavor of pudding ever made (lemon, chocolate, pistachio) and lots of different titles too (Pudding cake, Lemon Lush, Chocolate Delight, 4 Layer Dessert and more).  

This Thanksgiving we introduced it to Seth, our grandson in law.  He loved it!!  Lacey made it yesterday to take to Seth's family Christmas party today.  Lacey said, Grandma you need to post this recipe because I looked for it and it wasn't there.  So here it is.....

Butterscotch Delight

1 c. flour

1/2 c. margarine, melted (I use butter)

1/2 c. chopped walnuts

8 oz. cream cheese

1 c. powdered sugar

2 - 8 oz. Cool Whip

1 small pkg. Instant butterscotch pudding

1 small pkg. Instant vanilla pudding

3 c. cold milk

1 c. coconut, toasted (optional)

1/2 c. chopped walnuts (optional)  

Mix together in a 9x13 glass baking dish, flour, margarine and chopped walnuts.  Press into the bottom of the pan to form a crust.  Bake at 350 for 20 minutes.  Cool completely.

Mix together, cream cheese and powdered sugar.  Fold in carton of Cool Whip.  Spread over cooled crust. 

Mix together both boxes of pudding with the milk.  Beat until thick, about 2-3 minutes.  Spread over the cream cheese layer.  

Top with the remaining carton of Cool Whip.  The original recipe definitely had the toasted coconut and chopped walnuts sprinkled over the top.  And Aunt Maggie always made it that way too!  And I love it that way too!!!   BUT.....most of my family doesn't like coconut!  So I usually drizzle it with caramel topping or sprinkle with crushed toffee pieces.  You top it however you want....Enjoy!!! 

Green Enchilada Chicken Soup in the crockpot

 We love soups in the winter.....this is this year's newest favorite.  So yummy!!  

Green Enchilada Chicken Soup in the crockpot

2 c. cooked chicken, diced

2 cans (15 oz.) white beans, rinsed and drained

1 c. corn, frozen or canned

10 oz. green enchilada sauce

2 to 3 c. chicken broth

1 t.. onion powder

1 t. garlic powder

1 t. chili powder

1/2 t. salt

1/2 c. sour cream

Place all ingredients except the sour cream in the crockpot.  Cover and cook on high for 2 - 3 hours.

Stir in the sour cream.  Serve with tortilla chips, cheese, sour cream and cilantro as desired.  

Rice in the instant pot and Cilantro Lime Rice too

I have finally found what works for me..... 

Rice in the Instant Pot

Place in instant pot:

1 c rice to 1 1/4 c. water (use this ratio for however much rice you want to make)

1 T. butter for each cup of rice 

Cook on high for 3 minutes and then natural release.  Fluff and serve.  

Cilantro Lime Rice

Add:  1/2 c. chopped cilantro

2 T. lime juice

1 T. lime zest

Stir into a medium sized bowl cooked rice while still hot.  

Fresh Blackberry Crisp

I made lots of these this summer.  The blackberries were loaded this year!!!  

Fresh Blackberry Crisp

Mix together:

2 T. sugar

2-3 T. cornstarch

1 t. lemon juice

1 t. lemon zest

1 t. vanilla

Add: 

4 c. blackberries

Stir until sugar is dissolved and berries are well coated.

Pour into a sprayed 8 x 8 pan.  

Top with crisp topping.  

Bake at 400 for 25 to 35 minutes, until golden brown.  

My Favorite Crisp topping:

1/4 c. flour

1/2 c. old fashioned oats

1/2 c. brown sugar

1/4 t. cinnamon

1/8 t. salt

4 T. butter, softened

4 T. sliced almonds

Blend in food processor.  Sprinkle over fruit mixture. I often Double this!!!  It's the best part!!! 

Tangy Cucumber Salad

We have too many cucumbers in the garden right now.   Here is a new favorite that is tasty and healthy too.  

Tangy Cucumber Salad

4 c. sliced cucumbers

2 - 3 T. finely chopped fresh chives

1/4 c. vinegar

1 1/2 T. oil (olive or avocado is best) 

2 T. sugar or stevia 

1/4 t. salt

1/4 t. pepper

Place cucumbers and chives in a serving bowl.  Set aside.

Whisk together the vinegar, oil, sugar, salt and pepper.  Pour over the cucumbers.  

Cover and chill for at least 30 minutes or overnight.  

Salted Caramel No Bake Cookies

My newest favorite.  These are the ticket for fast and delicious!!

Salted Caramel No Bake Cookies

2 c. sugar

3/4 c. butter

2/3 c. evaporated milk

1/4 t. salt

1 t. vanilla

4 c. quick oats

3.4 oz. instant butterscotch pudding

1/2 c. toffee chips

course Kosher salt (for sprinkling)

Place in saucepan:  sugar, butter, evaporated milk and salt.  Cook over medium heat stirring frequently.  Bring to a full boil and boil for 45 seconds. Stir in the vanilla.   

Remove from heat and stir in the pudding mix until dissolved.  Add the oats and stir well.  Cool for about 3-5 minutes.

Stir in the toffee chips.  Scoop into cookie balls and drop on to waxed paper.  Sprinkle lightly with Kosher salt.  Cool until set up.  

If you want you could also sprinkle with semi sweet chips before you sprinkle the salt.  I think they are best without!!  

Jane says, add coconut.  I need to try that!!!

Dutch Oven Hamburger Stroganoff

 A favorite for camping.  Makes a great one dish meal anytime.  I have been modifying this for years.  I have finally come up with a version Steve likes!!

Dutch Oven Hamburger Stroganoff

1 1/2 lbs. hamburger + 1/4 c. water

1-2 t. Lawry's season salt 

1 c. diced onion

3 cloves garlic

1 T. dried parsley

1/4 c. flour

4 c. egg noodles, uncooked

3 T. beef bouillon mix

3 c. water

1 c. sour cream or greek yogurt (more if needed)

2 c. grated cheese

Heat about 30 briquettes.  

Brown hamburger in 10" or 12" dutch oven with 1/4 c. water.  Once it starts to brown add the onion, garlic, season salt and parsley. Once the meat is all browned stir in the flour. Spread the egg noodles over the meat mixture. 

Mix together the bouillon mix and water.  Pour it over the egg noodles.  Put the lid on the dutch oven and place 16 hot briquettes on top of the lid and 8 briquettes around the bottom.  Cook for 30 minutes turning at least once (turn the whole dutch oven 1/4 turn clockwise and then turn the lid 1/4 turn counter clockwise).  After 30 mintues remove the lid and stir.  If the noodles are mostly done, then stir in the sour cream and sprinkle the grated cheese over the top.  Cook 10 more minutes.  Remove from coals and serve.  

If you need to serve more.  Add more noodles and water, until the noodles are mostly covered.  

If you don't want to cook it using briquettes you can put this in the oven at 350.  

Sugar Cookie Bars

We love sugar cookies but they are time consuming and so much work.....these are fast and easy.   

Karla's Sugar Cookie Bars

2 1/2 c. flour

1/2 t. salt

1 t. baking powder

1/2 c. butter, softened

3/4 c. sugar

1/4 c. powdered sugar

1 t. vanilla

2 eggs

1/4 c. sour cream 

Frosting

1/4 c. butter, softened

3 c. powdered sugar

3 to 5 T. cream or milk (as needed, for desired consistency

1/4 t. salt

1 t. vanilla

1/4 t. butter extract

1-2 drops pink food coloring (opt.)

Sift together dry ingredients and set aside.

Cream together:  butter and sugars.  Mixing about 3 minutes.

Add vanilla, eggs & sour cream and mix until combined.

Add sifted dry ingredients and mix just until combined.  

Spread into a sprayed 9x13 glass baking dish.

Bake at 350 for 20 minutes, until lightly browned.    Don't over bake.  

Cool completely, about 30 minutes.

Make frosting by combining all ingredients in mixer bowl and beat until smooth and fluffy.

Spread frosting over cooled bars.  For a decorative touch sprinkle with sprinkles (opt.).  

Cut and Serve.  

Instant Pot Chicken and Rice Soup

 We like soup in the winter.  I needed something new.  This is what I came up with.

Instant Pot Chicken and Rice Soup

1 T. oil

1 c. chopped onion

2 c. carrots, cut in thick circles 

2 c. diced celery

3 cloves garlic or 1 1/2 t. granulated garlic

1 1/2 t. Italian seasoning

1 T. parsley 

1 1/2 T. chicken bouillon

5 to 6 c. water

1/2 t. salt

1/2 t. pepper

1 lb. boneless skinless chicken

3/4 c. white or brown rice, uncooked

Set instant pot to Saute and add:  oil, onion carrots, celery, and garlic. Saute for 3 to 4 minutes.

Add the remaining ingredients, except for the chicken and rice.  Stir well. 

Add the chicken and rice.  

Cook on High for 12 minutes.

Natural release for 10 minutes.  Then quick release.

Remove the chicken and dice or shred and add it back to the soup.  

Hard Candy

Back in the old days,Lori Stiles and I would get together and make candy.  This recipe was from a Charlie Brown cookbook and it was called "Lucy's Lemon Lollipops".  Below is a picture of how we made them before the days of sucker molds.  The twins asked me if I could make some hard candy for Christmas this year.  So, I did some experimenting to come up with a microwave version so I didn't have to stand at the stove stirring for 20 to 30 minutes.  Here it is.....

Hard Candy

Mix together in a microwaveable 8 c. measuring bowl:

1/2 c. corn syrup

1 c. sugar 

Cover with plastic wrap microwave for 3 minutes on High.  Remove plastic wrap carefully.  

Stir quickly and cover with a new sheet of plastic wrap and microwave for 2 more minutes.  

Carefully remove the plastic wrap and stir in:

1/2 to 1 t. flavoring (lemon, orange, root beer extract)  If using flavored oil it only takes a small amount.

Pour into sprayed molds or onto a sprayed cookie sheet.  

Let cool and about 20 minutes and then remove from molds or break into pieces.  

Hints:

Have all your supplies ready before your start.

A sprayed wooden spoon works best for stirring.

I like to shake the candy pieces in a baggie with 1 to 2 T. powdered sugar. Shake off excess.  This keeps it from sticking together.  

Microwave cooking times may vary due to the wattage of your microwave (mine is 1000 watts).  

Taco Pasta Salad

Well it is garden club time again and so I needed to come up with a new recipe using tomatoes.  I tried this out last week and Steve says it is a keeper.  We even liked the leftovers, cold straight out of the refrigerator.  Great on these hot summer days.  

Taco Pasta Salad

16 oz. cooked pasta (I used Penne, and cooked it for 2 minutes, 5 minutes NR in the instant pot)

1 lb. hamburger

1/3 c. water

2 T. taco seasoning

1 c. diced tomatoes

1/2 c. diced red onion (or green onions)

1/2 head lettuce, chopped  **

15 oz. corn, drained

15 oz. black beans, drained and rinsed)

1 1/2 c. crushed Nacho Cheese Doritos

16 oz. French Dressing 

Cook pasta and rinse with cold water.  Set aside.

Brown hamburger and then add water and taco seasoning and simmer for a few minutes. Set aside to cool.

Chop the tomatoes, onions and lettuce into a large mixing bowl.  Stir in the cooled pasta and hamburger.  Add the corn and black beans, doritos and french dressing.  Serve immediately or chill until serving time.  

Top with fresh cilantro at serving time.  

** With time I decided to leave the lettuce out entirely.  It goes mushy when leftover and this recipe makes a big salad and we like it leftover.  

Blackberry Ice Cream

 This is my version of Blackberry Ice Cream.  There are so many blackberries out there and I needed another use for them!!  

Blackberry Ice Cream
10 to 12 c. blackberries (pureed and strained = 4 c. puree)

1 to 1 1/2 c. sugar (depending on how sweet your berries are)

1 T. lemon juice

1 T. vanilla

1/4 to 1/2 t. cinnamon

5 to 6 c. cream (only fill to fill line)

Place all ingredients in 1 gallon ice cream maker. Chill for 2 hours if possible.  Freeze according to ice cream maker directions.  Transfer ice cream to a sealed container and chill for 4 hours before serving. 

Strawberry Bundt Cake

 I have been working on this recipe for some time now.  I finally have it perfected and I love it.  Parker wanted pink cake for her birthday.  This one fit the bill.  She ate 3 pieces....I think she loves it too!!

Strawberry Bundt Cake

1 Strawberry Cake Mix

1 3.4 oz. vanilla instant Pudding

1/2 c . strawberry jam (homemade freezer jam)

4 eggs

1 c. water

1 c. oil 

Place all ingredients in the mixer bowl and beat for 2 minutes.  Pour into sprayed bundt pan.  

Bake at 350 for 45 minutes for regular sized cake or 35 minutes for smaller sized cakes or 25 minutes for minis.  Cool in pan for 15 minutes, run a knife around the edges and dump out onto cake stand or plate.  Drizzle with strawberry glaze.  

Strawberry Glaze

1 1/2 to 2 c. powdered sugar

3 T. strawberry jam

2 T.  milk (more as needed for desired consistency)

Stir together and drizzle over cake.  

March Madness Birthdays......Connor (Mar. 16), Brody (Mar. 20), Tanner (Mar. 20), Lacey (Mar. 22), Parker (Mar. 29) & Seth (Apr.3)