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

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

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.)

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.

German Scones (deep fried)

(Here's the scone recipe Brooke Cannon found for girls' camp 2012. Scones and honey butter are a long standing tradition there. We had to serve them with Mary McKenna's FAMOUS honey butter recipe of course!)

Ingredients

·         2 packages dry yeast (roughly 2 tablespoons)

·         1/2 cup water

·         1 tablespoon sugar

·         1/2 cup sugar

·         1 cup boiling water

·         1/2 cup margarine or butter

·         2 teaspoons salt

·         3 eggs, beaten

·         4 1/2 cups flour

Directions

1.  Dissolve yeast in warm water.

2.  Add the 1 tablespoon sugar, and set aside.

3.  Pour boiling water over the remaining 1/2 cup sugar, the margarine, and salt.

4.  Add eggs, and stir well.

5.  Then add in the yeast mixture, and 2 cups of the flour.

6.  Beat with mixer until smooth.

7.  Add the rest of the flour (2 1/2 cups).

8.  Let rise for one hour, then refrigerate until cold. (Note: can be refigerated overnight)

9.  Roll out very thin (about 1/4-inch) on floured surface, and cut into 3-inch squares.

10.  Fry in hot oil until golden brown and puffy.

Serve with honey butter. Makes 2-3 dozen

Find Mary McKenna's FAMOUS honey butter recipe here.

Mary McKenna’s Famous Honey Butter

(Another famous Girls' Camp tradition is scones with this incredible honey butter! Makes ahead nicely.)

1 lb butter

¼ C honey

1 t vanilla extract

1 t ground cinnamon

(Take Rhodes rolls out to thaw in time for rolling out for scones, or here's a recipe that Brooke Cannon found for Scones.)

Lemon Lime Slush

This is the famous recipe used multiple times at Girls' Camp - Easy, yummy and oh so refreshing!

1 can frozen limeade

2 C sugar

8 C water

2 drops green food coloring

1 2 liter lemon/lime soda (Sprite)

Mix all but the soda. Freeze overnight. Take out 30 minutes before serving. Then add the soda and limes of desired.

10-15 servings.

Mexicaliwaii Frozen Drink

Served at our Ward Mexicaliwaii activity in February 2014 - mmmmmm!!!

1 large pkg lime Jell-O
2 C boiling water
3 C sugar
8 C milk
7-Up
Lime or lemon juice to taste

Dissolve Jell-O in boiling water. Add sugar to dissolve. Add milk and mix well and freeze. When ready to serve, soften and mix in 7-Up to desired consistency. Add lemon or lime juice to taste. You can also add a little lemon or lime zest for extra flavor. Enjoy!!