Prep Time: 20 minutes
Cook Time: 11-12 minutes
Yield: About 2 dozen
Ingredients:
1 3/4 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1//4 c butter, softened, 1/4 c butter-flavored Crisco
1/2 cup granulated sugar
1/3 cup packed brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups shredded zucchini (I grated as small as possible) from about 1 medium
1 cup quick oats
3/4 cup chopped pecans or walnuts, optional
1 2/3 cups milk chocolate chips
Directions:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and
salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter,
granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and
with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate
chips (I reserved 1/3 cup of the chocolate chips to press into the tops of dough balls before
baking, just for looks which is totally optional).
Shape dough into balls, 2 Tbsp each, then transfer to a parchment paper lined baking sheets,
spacing cookies 2inches apart. Bake in preheated oven 11 12 minutes until edges are lightly
golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in
an airtight container.
Recipe Source: adapted with slight changes from Nestle
Wednesday, September 2, 2015
Tuesday, July 7, 2015
Easy Spring Cleaning Tips!
- Zap the Sponge: We all know that sponges can be a breeding ground for bacteria. Disinfect yours every night by squeezing it out and microwaving it on high for a minute. When it’s shredded and smelly, replace it.
- Use Bedtime as Clean Time: While the kids are washing up at night, wipe down the tub, toilet and mirrors, and toss out clutter. When they’re finished, quickly wipe down the sink and floor.
- Stave Off Static: Since fabric softener and dryer sheets can strip towels of their absorbency, add ¼ cup white vinegar to the rinse cycle or throw two (new, clean) tennis balls in your dryer to get rid of static electricity, soften fabrics and eliminate the need for dryer sheets.
- Disinfect the Disposal: To get rid of odors, drop in a cut-up lemon, some salt and a few ice cubes. The lemon deodorizes, and the ice and salt clean away residue.
In SisterRSpeak March 2015.
Spicy Squash Pickles
3/4 pound zucchini, cut into 1/4-inch-thick slices
3/4 pound yellow squash, cut into 1/4-inch-thick slices
2 teaspoons kosher salt, divided
1/2 cup thinly sliced sweet onion (such as Vidalia)
1 cup water
1 cup cider vinegar
1/4 cup maple syrup
1/4 to 1/2 teaspoon crushed red pepper
1. Place a wire rack on a baking sheet. Arrange zucchini and squash slices on rack; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Rinse well under cold water; pat dry with paper towels. Place zucchini, squash, and onion in a medium glass bowl.
2. Combine remaining 1 teaspoon salt, 1 cup water, and remaining ingredients in a small saucepan; bring to a boil, and pour over vegetables. Weigh down vegetables with a plate. Cover and refrigerate at least 2 hours or overnight. Drain or serve with a slotted spoon.
In SisteRSpeak July 2015.
3/4 pound yellow squash, cut into 1/4-inch-thick slices
2 teaspoons kosher salt, divided
1/2 cup thinly sliced sweet onion (such as Vidalia)
1 cup water
1 cup cider vinegar
1/4 cup maple syrup
1/4 to 1/2 teaspoon crushed red pepper
1. Place a wire rack on a baking sheet. Arrange zucchini and squash slices on rack; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Rinse well under cold water; pat dry with paper towels. Place zucchini, squash, and onion in a medium glass bowl.
2. Combine remaining 1 teaspoon salt, 1 cup water, and remaining ingredients in a small saucepan; bring to a boil, and pour over vegetables. Weigh down vegetables with a plate. Cover and refrigerate at least 2 hours or overnight. Drain or serve with a slotted spoon.
In SisteRSpeak July 2015.
Sunday, January 4, 2015
Enchilada Stuffed Shells
Ingredients:
Box of Pasta Shells (stuffing size) Boiled to al dente and cooled
2 Pounds Hamburger browned, drained (seasoned with taco seasoning optional)
1 Large Can Refried Beans
8 oz Block of Colby Jack Cheese (shredded)
8 oz Block of Pepperjack Cheese (shredded)
2 Cans Enchilada Sauce
Scallions chopped
Instructions:
1. Spoon a little enchilada sauce on bottom of 9x13 pyrex dish.
2. Mix refried beans, cooked hamburger and ¾ of the shredded cheese.
3. Spoon bean, cheese, meat filling into the boiled and cooled shells.
4. Place into pyrex.
5. Cover shells with remaining enchilada sauce and cheese.
6. Bake covered at 350 till bubbly.
7. Top with chopped scallions and serve.
In Jan 2015 SisteRSpeak.
Box of Pasta Shells (stuffing size) Boiled to al dente and cooled
2 Pounds Hamburger browned, drained (seasoned with taco seasoning optional)
1 Large Can Refried Beans
8 oz Block of Colby Jack Cheese (shredded)
8 oz Block of Pepperjack Cheese (shredded)
2 Cans Enchilada Sauce
Scallions chopped
Instructions:
1. Spoon a little enchilada sauce on bottom of 9x13 pyrex dish.
2. Mix refried beans, cooked hamburger and ¾ of the shredded cheese.
3. Spoon bean, cheese, meat filling into the boiled and cooled shells.
4. Place into pyrex.
5. Cover shells with remaining enchilada sauce and cheese.
6. Bake covered at 350 till bubbly.
7. Top with chopped scallions and serve.
In Jan 2015 SisteRSpeak.
Homemade French Toast Sticks
Ingredients:
8 slices white Texas Toast bread
5 eggs
1 C heavy whipping cream
2 T milk
1 T vanilla extract
1 T sugar
2 tsp ground cinnamon
3 T butter
Powdered sugar
Maple syrup
Directions:
Cut each slice of bread into 4 equal strips. Set aside. In a large bowl, whisk together eggs, whipping cream, milk, vanilla, sugar and cinnamon. In a large saucepan over medium heat, melt butter. After butter is melted, dip each piece of bread in egg mixture, let excess drip off and place in saucepan. Don’t place too many pieces of bread in the pan so it is overcrowded. Once one side is golden brown, flip over and cook the other side until golden brown and crispy on the outside. Sprinkle with powdered sugar and serve with maple syrup. From Sixsistersstuff.com
In Nov 2014 SisteRSpeak.
8 slices white Texas Toast bread
5 eggs
1 C heavy whipping cream
2 T milk
1 T vanilla extract
1 T sugar
2 tsp ground cinnamon
3 T butter
Powdered sugar
Maple syrup
Directions:
Cut each slice of bread into 4 equal strips. Set aside. In a large bowl, whisk together eggs, whipping cream, milk, vanilla, sugar and cinnamon. In a large saucepan over medium heat, melt butter. After butter is melted, dip each piece of bread in egg mixture, let excess drip off and place in saucepan. Don’t place too many pieces of bread in the pan so it is overcrowded. Once one side is golden brown, flip over and cook the other side until golden brown and crispy on the outside. Sprinkle with powdered sugar and serve with maple syrup. From Sixsistersstuff.com
In Nov 2014 SisteRSpeak.
Slow Cooker Honey Sesame Chicken
Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds
Directions:
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles. *You can also sprinkle more red pepper flakes on top if you want more heat.
Recipe from http://www.sixsistersstuff.com
From June 2012 SisteRSpeak.
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds
Directions:
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles. *You can also sprinkle more red pepper flakes on top if you want more heat.
Recipe from http://www.sixsistersstuff.com
From June 2012 SisteRSpeak.
Mini German Pancakes
Ingredients:
6 eggs
1 cup milk (you can use skim or low fat milk if you want)
1 cup flour 1/4 tsp salt
Toppings: Powdered sugar and lemon juice, or maple syrup
Directions:
Preheat oven to 425. Spray cupcake pans with no-stick cooking spray. Mix eggs, milk, flour and salt just enough to blend. (Do not over mix. Batter will be lumpy.) Pour batter in cupcake pans. Makes approx. 12-16 mini German pancakes. Bake 18-25 minutes depending on type of cupcake pan and the amount of batter in each cupcake tin. Remove from oven. Let cool for just a minute or two. Remove mini pancakes from pan. Drizzle with lemon juice and sprinkle with powdered sugar. You can also serve with maple syrup if you prefer instead of using lemon juice. Enjoy for breakfast, lunch or dinner!
http://momathonblog.typepad.com/momathon_blog/2008/07/recipe-mini-german-pancakes.html
In Nov 2012 SisteRSpeak.
Honey Baked Ham (Copycat)
About This Recipe
"Honey Baked Hams are basted in fruit juices and then glazed with a mixture of brown sugar and honey. Here is a copy cat recipe from Family Circle Magazine. Have to say, I love Honey Baked Hams. Makes 1 7 lb. ham."
Ingredients
0.5 (7 lb) spiral cut smoked ham ( about 7 lbs. fully cooked)
1/2 cup pear juice
1/2 cup orange juice
1/2 cup firmly packed brown sugar
1/2 cup honey
Directions
1. Preheat oven to 375°F.
2. Place ham, cut end down, in a large baking pan.
3. Mix pear nectar and orange juice in a bowl.
4. Bake ham for 15 minutes basting frequently with juices.
5. Mix brown sugar and honey together in a small bowl.
6. Brush mixture over ham and bake for another hour or until internal temperature reads 140°F.
7. Honey Baked Ham corporation uses a butane torch to caramelize the glaze to a crust.
8. The ham is placed on top of a huge metal drum covered with foil and caramelized.
http://www.food.com/recipe/honey-baked-ham-copycat-45896
In March 2014 SisteRSpeak.
"Honey Baked Hams are basted in fruit juices and then glazed with a mixture of brown sugar and honey. Here is a copy cat recipe from Family Circle Magazine. Have to say, I love Honey Baked Hams. Makes 1 7 lb. ham."
Ingredients
0.5 (7 lb) spiral cut smoked ham ( about 7 lbs. fully cooked)
1/2 cup pear juice
1/2 cup orange juice
1/2 cup firmly packed brown sugar
1/2 cup honey
Directions
1. Preheat oven to 375°F.
2. Place ham, cut end down, in a large baking pan.
3. Mix pear nectar and orange juice in a bowl.
4. Bake ham for 15 minutes basting frequently with juices.
5. Mix brown sugar and honey together in a small bowl.
6. Brush mixture over ham and bake for another hour or until internal temperature reads 140°F.
7. Honey Baked Ham corporation uses a butane torch to caramelize the glaze to a crust.
8. The ham is placed on top of a huge metal drum covered with foil and caramelized.
http://www.food.com/recipe/honey-baked-ham-copycat-45896
In March 2014 SisteRSpeak.
Oreo Chocolate Nummy Mess
Recipe:
1 pkg. Oreo Cookies
1/2 gallon vanilla ice cream
8 oz Cool Whip
2 chocolate Hershey Bars
1 little container of mini-Oreo Cookies (optional)
Some hot fudge or chocolate syrup for topping
Crush the Oreo Cookies and line them in the bottom of a 9 x 13 inch pan. Soften ice cream slightly - slice and lay on top of the Oreos. Let it soften a little more so you can carefully spread it evenly over the Oreos. Freeze it. Then drizzle melted hot fudge or chocolate syrup over the ice cream. Freeze again. Cover with Cool Whip and sprinkle grated Hershey Bar over the top. Top each piece with a mini-Oreo.
sixsistersstuff.com
In June 2014 SisteRSpeak.
Tuesday, August 5, 2014
Glazed Lemon Zucchini Bread
Ingredients:
2 C cake flour
1/2 tsp salt
2 tsp baking powder
2 eggs
1/2 C canola oil
1 1/3 C sugar
2 T lemon juice
1/2 C buttermilk
zest of 1 lemon
1 C grated zucchini
Glaze ingredients:
1 C powdered sugar
2 T lemon juice
1 T milk
Instructions
1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.
From SisteRSpeak August 2014
2 C cake flour
1/2 tsp salt
2 tsp baking powder
2 eggs
1/2 C canola oil
1 1/3 C sugar
2 T lemon juice
1/2 C buttermilk
zest of 1 lemon
1 C grated zucchini
Glaze ingredients:
1 C powdered sugar
2 T lemon juice
1 T milk
Instructions
1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.
From SisteRSpeak August 2014
Saturday, July 19, 2014
Dutch Oven Chicken and Cheese Doritos Casserole
3 cups cooked chicken, diced or shredded
1 cup sour cream
1 10 oz can cream of mushroom soup
1 10 oz can cream of chicken soup
1 14 oz can petite cut zesty tomatoes with jalapenos, drained
1 15 oz can corn, drained
2 cups Mexican blend cheese, shredded and divided
1 11 oz bag Nacho Cheese Doritos, crushed
Lightly oil or spray 12 inch dutch oven. Completely cover bottom of dutch oven with crushed Doritos. In large bowl, combine chicken, sour cream, mushroom soup, chicken soup, tomatoes, corn and 1 cup cheese until well blended. Spoon chicken mixture evenly over crushed Doritos. Bake at 350 degrees for 25-30 minutes or until hot and bubbling. Sprinkle with remaining 1 cup of cheese. Bake for 5-7 minutes or until cheese has melted. Makes 6 servings.
http://www.everydaydutchoven.com
Shared in SisteRSpeak July 2014
1 cup sour cream
1 10 oz can cream of mushroom soup
1 10 oz can cream of chicken soup
1 14 oz can petite cut zesty tomatoes with jalapenos, drained
1 15 oz can corn, drained
2 cups Mexican blend cheese, shredded and divided
1 11 oz bag Nacho Cheese Doritos, crushed
Lightly oil or spray 12 inch dutch oven. Completely cover bottom of dutch oven with crushed Doritos. In large bowl, combine chicken, sour cream, mushroom soup, chicken soup, tomatoes, corn and 1 cup cheese until well blended. Spoon chicken mixture evenly over crushed Doritos. Bake at 350 degrees for 25-30 minutes or until hot and bubbling. Sprinkle with remaining 1 cup of cheese. Bake for 5-7 minutes or until cheese has melted. Makes 6 servings.
http://www.everydaydutchoven.com
Shared in SisteRSpeak July 2014
Monday, July 7, 2014
Davidson's Sticky Popcorn
Put 1/2 cup butter and 1/2 cup brown sugar in a glass dish and microwave for two minutes. Stir in 1 cup mini marshmallows. Microwave for one minute. Stir again. Pour mixture over 2 quarts (or 2 bags) popcorn in a large bowl and mix in 2 more cups mini marshmallows.
Yum!!
This was from a "Favorite FHE Desserts Recipes" booklet the Primary Presidency put together for an activity in 2004. (Brianna Davidson submitted this as her favorite.)
Monday, June 23, 2014
Serbian Quiche
(This was served at our 2014 Stake Women’s Conference. It's quickly becoming one of our family favorites!)
6 eggs, beaten
1 cup milk
1 lb. small curd cottage cheese
1 cup Bisquick
1 lb. cheese, grated
1 cube butter, melted
1 cup chopped ham (optional)
Mix all together. Bake in 9x13 pan at 350° for approx.45 minutes or until golden brown. Test for doneness. This is a very versatile dish.You can change the cheese, add bacon bits or sausage, leave the meat out, add different herbs, the combinations are endless.
Yummy Fruit Dip
(Great recipe that we used at Girls' Camp 2012 that we got from previous cooks- either Donna Evans or Cathy Cooley - SO good!)
1 big cool whip
1 C orange juice
“premade without pulp”
1 box Jello
cheesecake pudding (the powder)
Mix together, and serve alongside sliced fruit.
Linda Wernli's BIG PAN Brownies
(Used this for Girls' Camp 2012 - it makes a HUGE pan of brownies, like 60 or 80 squares! Linda has the pan. Thanks, Linda!)
2 3/4 cups
shortening
5 squares unsweetened chocolate (I just convert this to cocoa & shortening)
5 1/2 cups sugar
12 eggs
3/4 tsp. salt (cut down)
1 1/2 Tbsp. vanilla
5 cups flour (heaping)
2 1/2 cups chopped nuts (optional)
Melt shortening and chocolate together. Mix sugar, eggs, salt, and vanilla
in a mixing bowl. Add shortening and chocolate mixture and mix. Add flour
and nuts, mix together for a couple of minutes. Pour into a greased and
floured pan. Bake at 350 for approx. 30 minutes.
5 squares unsweetened chocolate (I just convert this to cocoa & shortening)
5 1/2 cups sugar
12 eggs
3/4 tsp. salt (cut down)
1 1/2 Tbsp. vanilla
5 cups flour (heaping)
2 1/2 cups chopped nuts (optional)
Melt shortening and chocolate together. Mix sugar, eggs, salt, and vanilla
in a mixing bowl. Add shortening and chocolate mixture and mix. Add flour
and nuts, mix together for a couple of minutes. Pour into a greased and
floured pan. Bake at 350 for approx. 30 minutes.
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