chocolate chip zucchini bread

 

This also makes excellent muffins!

Chocolate Chip Zucchini Bread

• 2 cups sugar
• 1 cup canola oil
• 3 eggs
• 2 t. vanilla
• 3 cups flour
• 1 t. salt
• 1 t. baking soda
• 1 t. cinnamon
• 1/4 t. baking powder
• 2 cups shredded zucchini
• 1/2 cup chocolate chips

Preheat oven to 350 degrees.  Grease two loaf pans (or 24 muffin cups).  In a large bowl, beat sugar, oil, eggs, and vanilla until well blended.  In another bowl, whisk flour, salt, baking soda, cinnamon, and baking powder; gradually beat into sugar mixture, mixing just until moistened.  Stir in zucchini and chocolate chips.  Transfer to prepared pans.  Bake 55-65 min (loaf pans) or 20-30 min (muffins) or until a toothpick inserted in center comes out clean.

butternut squash and chickpea curry

This is super spicy but oh, so good!

Butternut Squash and Chickpea Curry

• 1 T. coconut oil
• 1 large onion, chopped
• 2 cloves garlic
• 14 oz. coconut milk
• 1/4 cup green curry paste
• 1 butternut squash, peeled and cubed (6 cups)
• 16 oz. can chickpeas, rinsed and drained
• 1 can diced water chestnuts.
• 1/3 cup chopped fresh cilantro

In a large skillet, heat coconut oil over medium heat.  Add onion and garlic; cook and stir over medium heat 3 minutes.  Add coconut milk and curry paste; bring to boiling, stirring constantly to combine.  Add squash; return to boiling.  Reduce heat.  Simmer, uncovered, 10-12 minutes or until squash is tender.  Stir in beans, water chestnuts, and cilantro; heat through.  Serve with rice.  Makes 4 servings.

flaky cheddar-chive biscuits

I remember when my husband and I were dating, he came to visit me in college and suggested that we go out to dinner.  I asked where he had in mind and was floored when he said Red Lobster!  Not that I have anything against Red Lobster, but it just seemed odd.

We were young 20-year-old college students who both hated fish...so Red Lobster?

But then I discovered the real reason he wanted us to go there.  He loves the biscuits.  Who cares if we would be the only people of our generation there?  Who cares if we'd have to eat the dreaded seafood?  As long as he got the biscuits, he was happy!

I was so thrilled to see this recipe in a Taste of Home magazine recently and knew we had to give it a try.  They taste very similar to that restaurant favorite and easy to make.

So delicious, especially when eaten fresh out of the oven.  Make sure you have plenty of butter!  Seafood is totally optional. :)

Flaky Cheddar-Chive Biscuits
from Taste of Home

• 2 1/4 cups flour
• 2 1/2 t. baking powder
• 2 t. sugar
• 1/2 t. baking soda
• 1/2 t. salt
• 1/2 cup cold butter, cubed
• 1 cup (4 oz.) shredded cheddar cheese
• 3 T. minced fresh chives
• 1 cup buttermilk

Preheat oven to 425 degrees.  In a large bowl, whisk the first five ingredients.  Cut in butter until mixture resembles coarse crumbs; stir in cheese and chives.  Add buttermilk; stir just until moistened.  Turn onto a lightly floured surface; knead gently 8-10 times.  Pat or roll dough to 3/4-in. thickness; cut with a floured 2 1/2-in. biscuit cutter.  Place 2 inches apart on a greased baking sheet.  Bake 10-12 minutes or until golden brown.  Serve warm.  Yields 10 biscuits. 

polka-dot chowder

This soup is a kid favorite.  It's also perfect for Sunday lunches - put in the crock pot before church and it's ready when you get home!

Polka-Dot Chowder
Gooseberry Patch Mom's Very Best Recipes

• 16 oz package of hot dogs, cut up
• 6 cups potatoes, peeled and diced
• 1 onion, diced
• 2 cans corn
• 3 T. butter
• salt and pepper, to taste
• 12 oz. evaporated milk

In a slow cooker, combine all ingredients.  Cover and cook on high setting for 4 hours.  Serves 4 to 6.

easy slow cooker mac and cheese

This is truly easy and delicious.  It's a great way to make creamy mac and cheese for a crowd.  I've even made it with whole wheat pasta, and nobody noticed!

Easy Slow Cooker Mac and Cheese
from Taste of Home September/October 2012

• 2 cups uncooked elbow macaroni
• 10 3/4 oz can condensed cheddar cheese soup, undiluted
• 1 cup 2% milk
• 1/2 cup sour cream
• 1/4 cup butter, cubed
• 1/2 t. onion powder
• 1/4 t. white pepper
• 1/8 t. salt
• 4 oz. shredded cheddar cheese
• 4 oz. shredded fontina cheese
• 4 oz. shredded provolone cheese

Cook macaroni according to package directions for al dente.  Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter, and seasonings; cook and stir over medium-low heat until blended.  Stir in cheeses until melted.

Drain pasta; transfer to a greased 3-quart slow cooker.  Stir in cheese mixture.  Cook, covered, on low 1-2 hours or until heated through.  Serves 8.

sweet potato-topped turkey pot pie

This was a delicious take on the traditional chicken-pot pie!  I made it in the middle of summer, but the flavors brought me back to fall.  What a fun, easy, and absolutely delicious dish!

Sweet Potato-Topped Turkey Pot Pie
from Better Homes and Gardens, October 2013

Sweet Potato Topping:

• 2 lbs. orange-fleshed sweet potatoes, peeled and cut into 1-inch cutes
• 2 t. kosher salt
• 3 T. butter, melted
• 1/4 t. freshly grated nutmeg
• freshly ground black pepper

Turkey Filling:

• 2 T. butter
• 2 T. canola oil
• 1 large yellow onion, diced
• 3/4 cup diced celery
• 3/4 cup peeled and diced carrots
• 1 t. kosher salt
• 3 T. flour
• 1 1/2 cups chicken broth
• 1/2 cup whipping cream or half-and-half
• 2 1/2 cups shredded roast turkey or chicken
• 2 t. parsley
• 1 t. sage
• 1 t. thyme

Preheat oven to 400 degrees.

In a saucepan, combine sweet potatoes, 1 t. salt, and enough water to cover by 1 inch.  Cover partially.  Bring to boiling over medium-high heat.  Reduce heat to medium.  Simmer until potatoes are fork-tender, about 10 minutes.

Drain potatoes; return to warm pan.  Stir over low heat for 1 minutes.  Using a potato masher, mash potatoes.  Stir in melted butter, nutmeg, the remaining 1 t. salt, and freshly ground black pepper.  Set aside.

In a large saucepan, melt butter and oil over medium heat.  Add onion, celery, and carrots.  Cook and stir, about 2 minutes.  Add salt.  Cover partially.  Reduce heat to medium-low.  Cook until vegetables are very tender, about 12 minutes.

Sprinkle flour over vegetables.  Stir to combine.  Slowly stir in stock.  Simmer, stirring occasionally until smooth and thickened, about 2 minutes.  Stir in cream; bring to a simmer.  Add turkey, parsley, sage, and thyme.  Stir to combine; return to a simmer.  Remove from heat.  Spoon into a 2 1/2 to 3 quart baking dish.  Spread sweet potato mixture over filling.  Bake until bubbly, about 20 minutes.  Serves 5.

peachy summer pizza

This was SUCH a good creation.  It was so flavorful, light, and fresh.  My children couldn't get enough!  And to make it even better, it was an easy meal to whip together in under 30 minutes.  Don't skip the rosemary...it really makes the dish!

Peachy Summer Pizza

• 1 cup flour
• 2 t. baking powder
• 3/4 t. kosher salt
• 1 t. rosemary
• 1 cup nonfat Greek yogurt
• 1/4-1/2 cup peach preserves
• 2 cups shredded, cooked chicken
• 4 oz. Brie, sliced
• 2 nectarines or peaches, pitted and sliced
• 1/4 red onion, sliced thin
• 1/2 cup shredded mozzarella
• 1 t. rosemary

Preheat oven to 375 degrees.  In a medium mixing bowl, mix together flour, baking powder, salt, and rosemary; add Greek yogurt and stir until it creates a soft dough.  Line a cookie sheet with parchment paper, and pat dough into a large rectangle.  Bake crust for 10 minutes; pull out, flip over, and bake an additional 5 minutes.  Remove from oven.

Preheat oven to 425 degrees.  Brush preserves over crust.  Layer on chicken, Brie, nectarines or peaches, and red onion slices.  Sprinkle shredded mozzarella and rosemary over the top.

Bake for 10-12 minutes or until edges are golden and cheese has melted.  Serves 4.