Wednesday, August 22, 2012

Peach Cobbler

Carol made this tasty peach cobbler for us last Sunday.  It was so good that we had to make more on Tuesday!  Love it! (Not my photo)

5 cups of fresh peaches, peeled and sliced  (I used 8 cups)
1/2 tsp. cinnamon
3 Tbsp. sugar
3 Tbsp. flour

I drop the peaches into boiling water for a few seconds, the put them into cold water and the skins slip right off.  Then toll the dry ingredients over the peaches and stir.

1 cup flour
1 cup oats
1 cup brown sugar
1 cup (2 sticks) of cold butter

Mix the dry ingredients then cut in the butter.  Spread the topping over the peaches in a 9x13" pan. Bake at 350 for 45 minutes.  Serve warm with ice cream!  MMMM!  Enjoy!

Tuesday, August 21, 2012

Zucchini Patties

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Of all the zucchini recipes I've ever made, I think that these are right up there at the top!  Well... except for a nice chocolatey Zuchinni Cake...well, there's no comparison.  But, seriously, these were a huge hit and are quite simple to make!  I came up with the recipe using what I had in the kitchen instead.  Try them!
2 eight - ten inch zucchini, shredded and drained (about 7-8 cups shredded)
2 cups Herb Seasoned Pepperidge Farms Stuffing Crumbs
2 cups shredded ColbyJack cheese
2 large eggs
1 heaping tsp. minced garlic
1 tsp. salt
1/2 tsp. pepper (or more!) 
Drain the shredded zucchini by squeezing it in between paper towels.  Mix all of the ingredients well.  Cover the bottom of a frypan with olive oil.  When it is very hot, drop 1/3 cup scoops of zucchini mixture and flatten like very thick pancakes in the pan.  Cook about 3-4 minutes and turn over like a pancake.  Cook another 3-4 minutes.  Serve hot!  I served with homemade ranch dressing as a dip on the side.  OH MY!  Enjoy!

Saturday, August 18, 2012

Apple Pancakes

I was looking on Pinterest for something fun for a Sunday breakfast and discovered the "idea" of this recipe. Rather than use that recipe, I made a few adjustments to my own whole wheat pancake recipe, adding a little extra sugar and pie spices.  For the first three griddles full, I sliced the apples and dunked each slice in the batter, then dropped it onto the griddle.  But, that got old pretty quick.  So, I chopped up the rest of the apples into dime size pieces, stirred them into the batter and made the pancakes like normal.  We actually preferred them this way.  Anyway you try it, these are literally my favorite pancakes ever!  (not my photo...I'll take a pic of my own next time.  We were too busy eating them to take pictures this time.)

2 1/2 cups flour (whole wheat gives it a natural nutty flavor !)
3/4 cup sugar
2 Tbsp. baking powder
1 tsp. salt
1 tbsp. pumpkin pie spice
2 eggs
1/2 cup oil
2 1/2 cups milk
6 apples
Mix the dry ingredients.  Add the eggs and liquids.   Mix well.  Stir in the apples.  Cook on buttery griddle.   I served them with Maple Syrup but next time, I'll try an apple cider syrup.  Grace informed me that they didn't even need syrup.  She ate her last few plain.  ENJOY!

Wednesday, August 15, 2012

Four Summer Salads

Tonight, we had a little Relief Society gathering.  There were about 25 ladies and all were asked to share recipes over the past few weeks.  They gave each of us a handout with lots of summer salad ideas and recipes. We sampled several of these VERY nummy recipes!  Here are a few of my favorites.
Four Bean Salad
If I would have just read this recipe and not tasted it, I'd never make it.  Honestly, it was delish!!! I'd probably cook my own carrots, but other than that, I'm anxious to make this  again soon!
1 can red beans
1 can black beans
1 can great northern beans
1 can green beans
1/2 cup chopped pepper
1/2 cup white vinegar
1 can cooked carrots
3/4 cup apple juice concentrate
1/4 c vegetable oil
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. mustard (not dry)
1/4 tsp. oregano
Combine all ingredients.  (That's all the recipe said.  This tasted like the beans had been drained and rinsed first.)  Chill and serve. 
Watermelon Salad
Here's another one that I'd never try by just reading the recipe.  I think that it was the most talked about salad of the evening.
HEad of romaine lettuce, chopped
3 cups  diced watermelon (about 1" cubes)
1 cucumber quartered and sliced (about 1/2 cubes)
1/2 small red onion, thinly sliced
1/3 cup raspberry vinaigrette
1 tbsp. mayonnaise

Mix the first four ingredients in a large bowl.  Whisk the dressing with mayo in a separate boll.  Add dressing to the salad and toss to coat.   
Penny's Salad
I loved this salad!  It's a little different variation on the traditional pasta salad with italian dressing.  Penny said that it's the "must serve" at every family gathering.  I could see why!

1 large head fresh broccoli, cut into small flowerettes
1 small head of cauliflower, cut into flowerettes
1 purple onion, sliced thin
1 can sliced olives
 1 small can mushrooms drained (I'd use fresh)
1 carton cherry tomatoes, cut in half or 3-4 tomatoes, diced
1 carrot, grated
1 celery stalk, sliced thin

Mix and sprinkle salad with two envelopes of Zesty Italian Dressing mix an 1 bottle of Zesty Italian dressing. (Must be Zelsty italian!)  Mix well.  Cover and refrigerate overnight.   Add 1 small package of cooked spaghetti just before serving. 
Grape Salad
I didn't see this salad there tonight but it was in the mini-recipe booklet.  I've had it before and LOVE LOVE LOVE it!!!
1 pound green seedless grapes
2 pounds seedless red grapes
Remove grapes from stems, wash and place on clean towel to dry.

8 oz. cream cheese soften
6 oz. sour cream

Mix together.  When grapes are dry, fold the cream cheese mixture onto the grapes.
3 Tbsp. Brown sugar
1 cup chopped pecans

Mix together, sprinkle over the top,  fold in gently.  Serve cold!  Enjoy!

Tuesday, August 7, 2012

Spinach Salad

My sister-in-law, Jill, brought this salad to our family reunion last weekend.  She had mentioned this salad a few weeks ago at the extended Corbridge Reunion, which has had me anxious to try it ever since!  Jill said that she'd tried this salad at another reunion the month before and it was the talk of the menu.  She couldn't wait to get the recipe and when she finally did, she realized that it was a  recipe she was given at her own bridal shower twenty-some years ago.  She'd thought that the recipe sounded strange and had never made it before!  Now it's a favorite.  And I get why!  Holy Cow!  This is one great salad!!!

1 package bacon, cooked and crumbled
12 ounces swiss cheese, grated
2 large bags of fresh spinach
1 head of lettuce, choppped
3/4 pound fresh mushrooms, sliced
1 medium purple onion, sliced thinly
1 1/2 Tablespoons poppy seeds
1 cup vegetable or olive oil
3/4 cup red wine vinegar
1/2 cup sugar
3/4 tsp. dry mustard
1 tbsp. onion salt

Mix the dressing and let sit for at least two hours.  Then, pour the dressing on the salad and toss and serve.  The dressing keeps in the fridge for a few days, if you don't want to toss it all at once, since the salad is so huge!   SO SO good!  Enjoy!