Mozzarella Zucchini

Perfect recipe to use up the last of your tomatoes and zucchini!

3 cups sliced zucchini or other summer squash
1 cup sliced onion
1 garlic clove, minced
1/2 t. dried basil
1/4 t. dried oregano
1/4 t. salt
1 tablespoon olive oil
1 tomato, cut into 12 wedges
4 oz. shredded mozzarella cheese

In a large skillet, saute the zucchini, onion, garlic and seasonings in olive oil until crisp-tender (about five minutes). Gently stir in the tomato; sprinkle with cheese. Remove from the heat and let stand until cheese is melted. Serve immediately. Recipe from Mel's Kitchen Cafe.

Creamy White Chili

I love this recipe! I have a simpler chicken chili recipe but the seasonings & sour cream make this delicious! Joe really liked it!

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes

1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream.  Serve immediately. 

Nilla and Banana Pudding

I remember my Mom making this pudding. This is actually the only pudding I remember eating as a kid. And I love it! 

Prepare one large box of Vanilla pudding according to instructions on box.

Line a medium sized bowl with Nilla Wafers. 

Pour 1/3 of pudding into bowl. Top with a layer of Nilla Wafers and one layer of sliced bananas. Repeat until you have used all of the pudding. Refrigerate until ready to serve.

Don't make this too far in advance or the Nilla Wafers will be soggy!

Cookies & Cream Bars

Ingredients

• 1 pound Oreo Cookies
• 4 Tablespoons Unsalted Butter, melted
• 24 ounces, weight Cream Cheese, At Room Temperature
• ¾ cups Granulated Sugar
• ¾ cups Sour Cream At Room Temperature
• 1 teaspoon Vanilla Extract
• ½ teaspoons Salt
• 3 whole Large Eggs, At Room Temperature

Preparation Instructions

1. Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).

2. Make the crust: place 28 Oreos in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake for 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.

3. Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula.

4. Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight.)

5. To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef’s knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.

Yield: 24 bars

Recipe from Tasty Kitchen

FRENCH Bread

This is the best French Bread Recipe I have tried. 


French Bread
2 ¼ c. warm water
2 Tbsp sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured

First dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well (At this point I switch to my dough/kneading attachment on my Bosch mixer) Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too sticky. Knead for a few minutes. Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and knead it 2 or 3 times to coat with flour. Divide into 2 equal parts. Roll each part into a 9x13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seads. Bake for 30 minutes at 375. Cool on racks
NOTE: For a crustier loaf, a pan of hot water may be set on bottom of oven while bread is baking.
Note: recipe from The Sisters Cafe

Mozzarella Sticks

I LOVE Mozzarella sticks.  I hadn't ever thought of making my own. I found this recipe on thepioneerwoman.com.  

• 16 pieces String Cheese, Removed From Wrappers
• ½ cups All-purpose Flour
• 2 whole Eggs
• 3 Tablespoons Milk
• 2 cups Panko Bread Crumbs (I used crushed corn flakes)
• 1 Tablespoon Dried Parsley Flakes
• Canola Oil, For Frying
• Marinara Sauce, For Dipping

Slice string cheese pieces in half, for a total of 32 pieces.

Place flour in a small bowl.

In a separate bowl, whisk eggs and milk.

In another separate bowl, combine panko bread crumbs with parsley flakes.

TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.

***Place tray in freezer for 20 to 30 minutes to flash freeze.***

TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.

Remove to a paper towel-lined plate.

Serve immediately with warm marinara sauce

Three Pepper Oat Pilaf

originally posted 8/6/08.

This recipe came from a magazine. Served as breakfast. It is one of our favorites! And talk about healthy!

1/2 C. chopped red sweet pepper
1/2 C. chopped yellow sweet pepper
1/2 C. chopped fresh mushrooms (or 1 4 oz. can)
1/2 C. sliced green onions
2 cloves garlic, crushed
1 Tbs. olive oil
2 eggs
1 3/4 C. old-fashioned oats
3/4 C. chicken broth
1/4 tsp. salt
1/4 tsp. black pepper
2 Tbs. snipped fresh basil

1. In a large nonstick skillet cook sweet peppers, mushrooms, green onions and garlic in hot oil over medium-high heat for 2 to 3 minutes or until vegetables are crisp-tender, stirring occasionally. Reduce heat to medium.
2. In a medium bowl lightly beat eggs with a fork. Add oats; toss until well combined. Add oat mixture to vegetable mixture in skillet. Cook about 5 minutes or until oats look dry and separated, stirring occasionally. Add broth, salt, and pepper. Cook for 2 to 3 minutes more or until liquid is absorbed, stirring frequently (oats will remain slightly chewy). Stir in basil. Serve immediately.
I never measure exact amounts of peppers or green onions- I just use what I have. Basil is best fresh and is really easy to grow.