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Monday, September 29, 2014

Zucchini Cobbler

I get emailed this recipe every year from Taste of Home.  And every year, I read through the 87+ 4 and 5 star reviews and think "those people are crazy".  Zucchini doesn't taste like apples.

Well I had 8 summer squash plants in my garden this year, about 30 people coming over for dinner, and thought "why not?"
And... I was right.  Zucchini doesn't taste like apples.  Everyone who reviewed this recipe saying so has pretty much lost their marbles.

That being said, it was really good.  Warm and gooey, the softened squash took on a fantastic cinnamon flavor, and paired with a little crunch from the topping... it was delicious. 

Zucchini Cobbler
Recipe modified from Taste of Home

8 c. chopped seeded peeled zucchini (I didn't peel mine)
2/3 c. lemon juice
1 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Crust:
3 c. flour
1 1/2 c. sugar
1 c. cold butter, cubed
1 tsp. ground cinnamon

In a large saucepan, cook and stir zucchini and lemon juice for 15 minutes, or until tender.
Add sugar, cinnamon and nutmeg, and cook an additional minute.
Remove from heat.

For the crust, combine the flour and sugar in a bowl.
Cut in butter until mixture resembles coarse crumbs.
Stir 1/2 c. mixture into zucchini.

Press half of remaining crust into the bottom of a 9x13" baking dish.
Pour zucchini over top.
Crumble remaining crust over zucchini.  
Top with additional cinnamon, if desired.

Bake at 375 for 45-50 minutes, or until golden and bubbly.

Monday, September 22, 2014

Canned Apples

Apple season is in full swing, and this is a perfect, SIMPLE recipe to enjoy them all year long.  These are great chopped up and added to oatmeal, drained for an apple pie or crisp, eaten right out of the jar, mashed up for a quick chunky apple sauce, etc.

Canned Apples
mason jars, lids and rings
Apples of choice (I like Romans for canning and baking, but you could use just about any)
sugar

In each quart mason jar put 2 Tbsp. sugar (more if you want a sweeter taste)
Pour about 1 c. boiling water into each jar and shake to dissolve sugar.
Peel core and chop apples (I like to use an apple wedger and peel off the skin).
Pour additional boiling water into jars until full, leaving headspace.
Remove air bubbles with plastic knife or spatula.
Wipe rims, and top with lids and rings.
Steam quarts for 35 minutes, pints for 30, in a hot water bath.

Monday, September 15, 2014

Breakfast Stuffed Squash

A few posts back I shared this recipe.  It has quickly become a favorite of mine, and with all of the garden produce coming in I've moved on to this. 
You can use any summer squash, but I particularly love the presentation of the patty pan.

Breakfast Stuffed Squash
6 medium patty pan squash
1/2 lb. sausage
1/2 red onion, diced
1 clove garlic, minced
1 bell pepper, chopped
2 c. cooked cubed potatoes
1 1/2 c. swiss chard, chopped
1/2 c. shredded cheddar cheese
2 Tbsp. montreal steak seasoning
6 eggs

Hollow out squash and discard seeds and pulp.
Lay in a large baking dish and sprinkle with 1 Tbsp. steak seasoning.
Place in 400 degree oven while you prepare remaining ingredients.

Brown sausage and onion in a large skillet and cook thoroughly.
Add garlic, bell pepper, potatoes, chard, and additional 1 Tbsp. steak seasoning.
Remove squash bowls from oven and divide mixture among them.
Top each with cheddar cheese.
Crack an egg into each cavity.
Lightly season with salt and pepper.
Bake in 400 degree oven for 20 minutes, or until egg whites have set.


Monday, July 21, 2014

Sizzlin' Steak Marinade

I've been using this marinade from Six Sisters Stuff for a while now - it is easy to throw together and packs great flavor.  I love to make the whole batch and divide it up among ziplock bags with fresh steaks and toss it in the freezer for a quick future meal prep.

Sizzlin' Steak Marinade
Recipe adapted from Six Sisters Stuff

1 1/2 c. olive oil
1/4 c. worchestershire sauce
1 tsp. pepper
1/2 c. apple cider vinegar
3/4 c. soy sauce
2 Tbsp. dry mustard
1/3 c. lemon juice

Mix all ingredients together and pour over steak.  Store in fridge for 8-24 hours.
Grill and eat!
Marinade should cover about 4 lbs. of steak (or more).

Monday, July 14, 2014

Easy Baked Beans

This has been my regular go to baked beans recipe for a while.  It turns an everyday can of pork and beans into {almost} instant delicious baked beans.

Easy Baked Beans
Recipe modified from liluna

2 15oz. cans pork and beans
2 Tbsp. brown sugar
3/4 tsp. dry mustard
1 1/2 Tbsp. molasses
1 Tbsp. ketchup
1 tsp dry onion flakes

Mix all ingredients in a pan and heat through.

Monday, July 7, 2014

White Chocolate Strawberry Granola Bars

Granola bars have become on of our family favorite go to snacks.  These AMAZING ones were adapted from this recipe (another favorite).  These are not your typical crunchy granola bars.  These bake up almost more like a cookie; soft and chewy.
  You could use any combination of dried or freeze dried fruit, but I especially love this with the strawberries and/or raspberries.

White Chocolate Strawberry Granola Bars
Recipe modified from here

1/4 c. butter, softened
3/4 c. brown sugar
1 egg
1 tsp. vanilla
2 Tbsp. wheat germ
2 Tbsp. honey
2 c. regular rolled oats
1 c. wheat flour
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/3 c. white chocolate chips

Beat butter and brown sugar until crumbly.
Add egg and vanilla and beat well.
Add wheat germ and honey ad beat until smooth.

In a small bowl, combine the oats, flour, cinnamon, salt and baking soda.
Stir dry ingredients into wet ingredients until just blended.
Fold in strawberries and chocolate chips.

Wet hands slightly and press into a greased 11x7" baking dish.
Bake at 350 degrees for 18 minutes, or until set and edges are lightly browned.
Cool for 10 minutes in dish, and then cut into bars.
Cool completely and store in an airtight container.

Monday, June 30, 2014

Cranberry Orange Almond Bites

This is one of those great recipes that you can mix with pretty much any combination of nuts and dried fruit to make a healthier 'fruit snack' of sorts.  I molded these into mini ice cube trays for bite sized pieces and we all loved them.
If you are new to essential oils, or simply don't want to use them, these would still be great without them.  I happen to love the added boost of citrus flavor.

Cranberry Orange Almond Bites
Recipe idea from Chocolate Covered Katie

1/2 c. craisins
1/2 c. sliced or slivered almonds (or cashew pieces)
6 Tbsp. quick oats
1/8 tsp. salt
5-10 drops wild orange essential oils (or lemon)

Place all ingredients in a food process and process very well, until dough becomes sticky and clumps together.
Form into balls or press into mini molds or ice cube trays.
Store at room temperature for up to 5 days.