Zucchini Bread IV

(This recipe came from allrecipes.com)

• 3 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts, optional

1. Preheat oven to 325 degrees F. Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
3. Bake for 60 to 70 minutes, or until done.

Potato Salmon Patties

• 3 (5 ounce) cans salmon, drained and flaked
• 2 eggs, beaten
• 1/4 cup seasoned dry bread crumbs
• 1/4 cup dry potato flakes
• 1 medium onion, minced
• 1 clove garlic, minced
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon celery salt
• salt and pepper to taste
• 2 tablespoons olive oil

In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.

Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

Makes 8-9 patties.

Mexican Lasagna

1-1/4 pounds ground beef

1 medium onion, chopped

4 garlic cloves, minced

2 cups salsa

1 can (16 ounces) refried beans

2 cups ( 15 ounce can) black beans, rinsed and drained

1 can (10 ounces) enchilada sauce

1 can (4 ounces) chopped green chilies

1 envelope taco seasoning

1/4 teaspoon pepper

6 flour tortillas (10 inches)

3 cups (12 ounces) shredded Mexican cheese blend, divided

2 cups crushed tortilla chips

Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional

2 cups crushed tortilla chips

Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through. Spread 1 cup meat mixture in a greased 13-in. x 9-in. baking dish. Layer with two tortillas, a third of the meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture. Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired. Yield: 12 servings.

Chicken Curry

4 boneless, skinless chicken breast halves (or about 2 pounds of chicken breast)

1 onion, chopped

2 sweet potatoes (about 1 ½ pounds), cubed

2/3 cup orange juice

1 garlic clove, minced

1 tsp chicken bouillon granules (or paste)

1/3 t salt

¼ teaspoon pepper

4 teaspoons curry powder

2 tablespoons cornstarch

2 tablespoons cold water

brown rice

Possible Toppings:

sliced green onions

shredded coconut

peanuts

raisins

1. Place chicken in slow cooker. Cover with onions and sweet potatoes.

2. Combine orange juice, garlic, chicken bouillon, salt, pepper, and curry powder. Pour over vegetables and chicken.

3. Cover. Cook on Low 5-6 hours or High 2½-3 hours.

4. Remove chicken and vegetables and keep warm.*

5. Turn slow cooker to High if it is on Low. Dissolve cornstarch in cold water. Stir into sauce in slow cooker. Cover. Cook on High 15-20 minutes.

6. Serve chicken with vegetables and sauce over rice. Sprinkle with your choice of toppings.

*The handsome husband just put the lid on and poured the sauce into a saucepan for me. Then I turned the heat to medium and whisked in the cornstarch mixture. It thickened up within 5 minutes instead of the 15-20 in the recipe.

P.S. Half of us had no toppings and half of us had green onions. Also, I cannot imagine having raisins on this, but hey, if somebody really likes raisins who is reading this - I definitely want that person (or persons) to have the original topping ideas.

Freezer Crescent Rolls

Ingredients

• 3 teaspoons active dry yeast
• 2 cups warm water (110° to 115°)
• 1/2 cup butter, softened
• 2/3 cup nonfat dry milk powder
• 1/2 cup sugar
• 1/2 cup mashed potato flakes
• 2 eggs
• 1-1/2 teaspoons salt
• 6 to 6-1/2 cups all-purpose flour

Directions

• In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
• Turn onto a heavily floured surface; knead 8-10 times. Divide dough in half. Roll each portion into a 12-in. circle; cut each circle into 16 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on waxed paper-lined baking sheets. Curve ends to form crescents.
• Cover and freeze. When firm, transfer to a large resealable plastic freezer bag. Freeze for up to 4 weeks.
• To use frozen rolls: Arrange frozen rolls 2 in. apart on baking sheets coated with cooking spray. Cover and thaw in the refrigerator overnight.
• Let rise in a warm place for 1 hour or until doubled. Bake at 350° for 15-17 minutes or until golden brown. Serve warm. Yield: 32 rolls.

*I took them out of the freezer 5 or so hours before I wanted to eat them, then baked them.  It worked out great and didn't take room in my refrigerator.  

Recipe from:  http://www.tasteofhome.com/recipes/Freezer-Crescent-Rolls

Crock Pot Recipe Conversion Information

Slow cookers don’t allow for evaporation, so you may need to adjust the amount of liquid in a regular recipe. If the recipe calls for 6 – 8 cups of water, start with 5 cups. If a recipe doesn’t include liquid, add ½ cup water or broth.

One hour of simmering or baking at 350 degrees equals 8 – 10 hours on low or 4 – 6 hours on high.

Conventional oven: Slow Cooker:

15 – 30 minutes Low: 6-8 hours High: 3-4 hours

35 – 45 minutes Low: 6-8 hours High: 3-4 hours

50 minutes or more Low: 8-10 hours High: 4-6 hours

Whole-grain waffle mix

Combine the following dry ingredients and store in an air-tight container in the fridge: (Rubbermaid, Zip-lock, or something)

4 cups whole wheat flour

2 cups flour

1 cup toasted wheat germ

1 cup toasted oat bran

1 cup buttermilk powder

3 Tablespoons baking powder

2 teaspoons baking soda

1 teaspoon salt

It needs to be stored in the fridge because of the wheat germ.

To prepare waffles:

2 cups mix

2 eggs

1 cup water

2 Tablespoons oil

2 Tablespoons honey

This is pretty thick, so don't pack the mix. Sometimes you might need a little more water. The waffles are quite dense, but so-o-o yummy.

(you will find the toasted wheat germ in a bottle by the hot cereal in the store; the oat bran is in a box in the same area - I cannot find it toasted, so I use it like it is)

Hot Pink Milk

2-1/2 cups dry milk powder

1 cup strawberry drink mix (like Nestle)

1/2 cup powdered sugar

1/3 cup buttermilk powder

1/3 cup powdered nondairy creamer

Mis all together.

To Prepare Hot Pink Milk: Dissolve 1/3 cup mix into 3/4 cup boiling water.

Note: WAY More yummy with marshmallows or sweetened whipped cream

Batter Rolls (aka Maddox Rolls)

1 T active dry yeast
¼ C warm water
¼ C sugar
1/3 C shortening
1 t salt
3/4 C scalded milk
½ C cold water
2 eggs, beaten
3½ C flour

Dissolve yeast in ¼ C warm water. Combine with sugar, shortening and salt. Add scalded milk, cold water and beaten eggs. Stir in dissolved yeast. Add flour. Mix well. Batter will be soft! Cover and let rise in warm place 45-60 minutes. Stir down. Spoon into greased muffin tins, filling half full. Cover and let rise 45-60 minutes.

Bake at 400° for 15-20 minutes or until lightly browned. Makes 18 rolls.


*Recipe found here.


**I used a cup of whole wheat flour and the rest white and they turned out great!