Crispy Zucchini Chips

Ingredients:

Olive Oil (or PAM Spray)

Salt (as desired, I like Kosher Salt)

Time :)

 

Slice your Zucchini on the mandolin.  That way they are all roughly the same size.  Cover your pan with parchment paper.  You can either spray the parchment with PAM, or you can toss them in a bowl with Olive Oil before putting them on the pan. Put your Zucchini on your pan in a single layer.  I sprayed a little PAM on top too.  Sprinkle a little bit of salt.  Go lightly here.  I thought I salting lightly, but ended up pretty salty.

Preheat oven to 200 degrees.  Bake for 3.5 to 4 hours until desired crispness, turning them occassionally.

Source: Sandy's Kitchen Adventures

She's not lying when she says these are so addictive.  They do take a long time to make, but they are gone SO fast and worth the effort.  Everyone has way more zucchini than they need in the summer...am I right?!  It worked really well on a zucchini that stayed in the garden till it was HUGE.  :D

I started these in the morning and let's just say, I was lucky to have any left for the lunch next day.

No-Crumble Corn Bread

1/2 cup butter

2/3 cup sugar

2 eggs

1 cup buttermilk

1/2 tsp soda

1 cup yellow corn meal

1 cup all-purpose flour

1/2 tsp salt

Using a wire whip and large bowl: Melt butter; add sugar and stir well.  Add eggs and beat until blended.  Combine buttermilk and soda, then stir into sugar-egg mixture.  Add corn meal, flour, and salt and stir until just blended.  Pour into greased 8 inch square pan. 

Bake at 375 for about 30 minutes

Note: For glass pan, reduce heat to 350 degrees.

Story:  This is a recipe that is originally by Patti Nelson, but I got it from my friends Cindy and Tyler.  It was made at a retreat September 2024.  We served it with Chili, it was delicious!  I wanted to make sure to save it for later.

7 Layer Salad

Layer vegetables in order shown below (except cheese).  Mix topping ingredients together.  Spread over layered vegetables like frosting.  Sprinkle grated cheese over the top and refrigerate overnight.

Toss all ingredients together before serving. (Author Note:  I left out the celery --because my family doesn’t love celery, and the water chestnuts because my husband forgot them at the store…and this recipe was requested again by my family within a week.  Also shared with a family in my ward, they loved it too!)

Family Size:                                        

1/2 large head lettuce                              
8 oz frozen peas                                      
1/4 cup Green Onions, chopped             
1/4 cup Celery                                         
1 cup Mushrooms, sliced                        
1/2 can Water Chestnuts                          
1/2 lb Bacon
1/4 lb cheddar Cheese

Family Size Sauce:

1 cup Mayonnaise
Heaping 1/4 cup Sour Cream
3/4 Tablespoons Sugar
Dash to taste, Tabasco
Dash to taste, Worcestershire Sauce
Salt & Pepper, to taste

------------------------------------

Ward Social Size:    

1 large head lettuce                       
16 oz frozen peas                                     
1/2 cup Green Onions, chopped              
1/2 cup Celery                                         
2 cups Mushrooms, sliced                       
1 can Water Chestnuts                             
1 lb Bacon
1/2 lb cheddar Cheese

Ward Social Size Sauce:

2 cups (1 pint) Mayonnaise

3/4 cup Sour cream
1 1/2 Tablespoons Sugar
Dash to taste, Tabasco
Dash to taste, Worcestershire Sauce
Salt & Pepper, to taste

I made mine without the celery, because not everyone in my family likes it, and I didn't have water chestnuts at the time…so it’s technically a 5 layer salad for me.  It made a HUGE batch!  We will be eating on it for a couple days as a family.  So, I’m putting ingredients in for a full and half recipe. I think it would be really good with some fresh spinach put into it too.

This is one that will go in my cookbook "Recipes from the Beyond". It came from Kaye Welch. Her recipe was in a really old copy of a Paradise Ward Cookbook. :D

Roasted Root Vegetables

Here's another one that I've made that I'm already craving again!!!  Roasted root veggies.  Be adventerous with your choices at the grocery store, I found I loved many of these that I had never even tried before!!  A great recipe for fall.  Oh how I will miss this one in the summer!

2 pounds of root vegetables
(Experiment with turnips, rutabagas, beets, sweet potatoes, parsnips and carrots!!!)
1 onion peeled and cut into 1/3" wedges
3 Tbs olive oil
Sea Salt (or kosher salt) and Pepper to taste

Heat oven to 375.  While oven is warming chop all your root veggies in bite sized pieces.  Toss the veggies with the olive oil and salt & pepper to taste. 

Place chopped veggies on a roasting pan (I covered mine with parchment), don't over crowd them.  Roast for 45-50 minutes, stirring 3 or 4 times throughout.  They are done when they are lightly brown and soft.


Makes 4 servings (you will fight with yourself to keep this at 4 servings)  :)


Tip:
You can cut the sweet potato a litte bigger than some of the other root veggies, I found it cooks faster than some of the others it was almost too soft by the time the others were tender.

Credit:  This also came from the PCOS Diva!  I had to find a place to put a couple or her recipes so I wouldn't lose them.  She is all about clean eating!  If you want more information on how to find her or do the Jumpstart program she offers, let me know.  I'm happy to give you more information!

Garlic Kale

SO simple and SO good!  You will love this!  This is my first time to cook Kale myself...and this one goes down in the books as a KEEPER!

 

Ingredients

2 Tbs organic butter

1 Tbs olive oil

4 garlic cloves (I like the pre-minced)

One bunch of kale, chopped (remove fiberous stems)

2 tsp tamari soy sauce (or low-sodium soy sauce)

1 tsp fresh lemon juice

 

Melt butter/olive oil in pan and add garlic.  Saute garlic in oil for 10 min at a low heat (or until garlic has flavored the oil), just don't let the garlic burn or get too brown...this will make a bitter flavor.  Turn the head up to medium and place the kale into the pan.  Toss as it wilts (about 5-7 min).  You can cover for period of time too to speed up the process a bit.  While waiting, combine your lemon juice and soy sauce.  When ready, pour over the top of the wilted kale and toss.  Serve warm.

 

Makes 4 servings (but you will eat at least 1/2 of this YOURSELF, guarenteed)

 

Note:  The original recipe comes from the PCOS Diva Jumpstart program.  She uses peeled smashed garlic.  Then she removes it from the pan after it has been sauted for a while.  I LOVE garlic...so I use the minced garlic and just leave it in the final dish instead of removing it.  YUM!!

Spicy Garlic Jalapeño Hummus

1 Jalapeño seeded, chopped
5 Cloves of garlic
2 Tablespoons tahini
2 Cans garbanzo beans (do NOT drain juice)
1 Bunch cilantro
1 teaspoon cumin
Avocado (recommended), if desired, to taste
Cayenne pepper, if desired to taste
Salt and Pepper, to taste

Sauté jalapeño and garlic till soft.  Do not burn the garlic or you will get a bitter taste in your hummus.

Blend all ingredients in a food processor.

Best if eaten the next day.  The flavors meld together after a few hours, but it's definitely better the next day.


Source:
A friend I worked with Justin G. brought this to work one day.  He let me have a taste, and I was hooked.  If I remember right, he went on a business trip and left a container of it in the fridge at work and asked if I'd do him the favor of eating it, so it wouldn't go bad.  WOULD I?!?  :)  I ate it AND asked him for the recipe. 

Turns out that his wife Shannon had made this to copy something they had purchased at Trader Joe's.  Now, I've never been to Trader Joe's, but this stuff has got to TOP whatever it was they bought.  It's delicious!  THANK YOU SHANNON!  :)

1/4/23 - Original recipe called for 1 can.  I used 2 cans and really liked it.  I also never worry about the tahini.  It's pricey and I never use it to make anything else...so I leave it out.  It's still good.  Just make sure to blend till creamy.

1 serving (made as recipe shows, without tahini) = 1/3 cup

Calories              119 Calories

Total Fat             5.6 g

    Saturated Fat  0.7 g

Cholesterol         0 g

Sodium               78.9 mg

Total Carbs         14.7 g

    Fiber                5.7 g

    Sugars              2 g

Protein                 4.3 g

Flourless Cheesy Bread Recipe

 

1 egg
1/2 cup parmesan cheese, packed
1 cup cheese, packed (recipe calls for cheddar)
2 Tablespoons plain, whole milk yogurt
1/4 cup coconut flour
Pinch of cayenne, optional (this gives it a sharp flavor that I liked a lot)
Pinch of kosher salt
1/4 teaspoon baking soda

1. Preheat the oven to 350 degrees F.

2. Combine all ingredients in a medium bowl. You can mix with a hand mixer or a spoon. A spoon worked just fine for me. :)

3. Spread the mixture onto a baking sheet lined with parchment paper.

4. Spread the mixture out as thin as you can get it without seeing any holes.

5. Bake at 350 degrees for 18 - 22 minutes. This might take a little longer if you didn't spread it as thin as recommended.

6. Remove from the oven and cool for a few minutes. Then use a pizza cutter or knife to cut the bread into wedges or pieces.

7. Serve! Leftovers can be refrigerated in an airtight container.

Note: To reheat, just place pieces in a toaster oven set at 200 - 250 degrees for a few minutes (IF you have leftovers...this is yummy stuff).


Source: The Nourished Life - Flourless Cheesy Bread

I saw this recipe on Facebook and it immediately peaked my interest. I made it immediately...and it was DELICIOUS!! I highly recommend it. My version differs just a little bit from the source. The original recipe calls for arrowroot...I doubt I will ever own arrowroot, nor would I expect anyone to know where to go to buy that ingredient. So, I substituted coconut flour and it worked GREAT!

Give this one a try!!!

Great-Aunt Mae's Fruit Salad

Mix together:

1 can sweetened condensed milk

1 can cherry pie filling
1 can pineapple tidbits, drained
1 can mandarin oranges, drained
1 cup chopped pecans, if desired
1 container of cool whip, thawed

Mix all ingredients and refrigerate.  This makes a really great fruit salad!

This is not my Great-Aunt Mae's recipe...but my good friend Becky P. who was related to Mae through marriage.  Awesome recipe...so glad she shared it.  I made it Mother's Day weekend 2012 and it was a HIT!

Layered Potato Salad

New Potatoes (Boil, remove peel)
4 Boiled Eggs, more if desired
Serendipity
Small Cottage Cheese
Mayonnaise
1/2 Purple Onion

While you are waiting on the eggs and potatoes to cook, slice the purple onion in very thin slices. It will enhance the flavor of this salad, but should not be chunky or overwhelming.

Let the eggs and potatoes cool so you can cut them. Cut both into slices...no bigger than what you would want to stick your fork through.

Layer each ingredient until all is gone. There is no exact science to this. Here's the layer order:

Potatoes
Sm. Dollops of Mayo
Coat with thin layer of Cottage cheese
Serendipity (spices)
Eggs
Lite sprinkle of onions

then do again...ending with onions or Cottage Cheese.

This is best when it's had time to sit for a bit so the onion and spices can do their thing.

I don't have exact amounts now, but it's not that important. For those of you that don't have Serendipity, you can use an All-Purpose Seasoning, or Salt Pepper and Garlic Powder. I'll try and measure out what I do the next time I make it.

It's YUMMY! Be brave...you don't need measurements...just try it as is! :)


This recipe was given to me by Michelle H. I know she probably got it from someone else. It's delicious and easy!

Crockpot Sweet Potatoes

2 pounds sweet potatoes, peeled, grated
1/3 cup brown sugar, firmly packed
1/4 cup melted butter
1/4 cup coconut, flaked
1/4 cup coursely chopped pecans, toasted
1/4 tsp ground cinnamon
1/2 tsp vanilla extract

In a slow cooker, combine potatoes, sugar, butter, coconut, pecans and cinnamon. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Stir in vanilla extract.

Source: http://southernfood.about.com/od/crockpotvegetables/r/bl87c10.htm

COMMENT: I made these for Thanksgiving 2007 at Maw's house. Everyone liked them. I liked them too. It was also nice to free up a space in the oven. So many times you have SO many things to bake that day. One less thing to time in the oven was GREAT! Try it, let me know what you think.

How to Cook a Spaghetti Squash

TO PREPARE: Cut squash in half lenthwise and clean out seeds.

BOIL: Place squash cut side down in a pot with 2" of boiling water, cover, boil for 20 minutes.

MICROWAVE: Place squash cut side up in a dish with 1/4 cup water, cover with clear wrap and cook 7 - 8 minutes. Run fork over inside of cooked squash to get spaghetti like strands.

Scoop spaghetti from 1/2 cooked squash. Add 1 cup grated zucchini, 1 cup tomato sauce, 1/4 tsp each of salt and pepper, 1/8 tsp, crumbled basil leaves and a dash of garlic powder.

Mix well and spoon back into empty squash. Sprinkle on 2 tbs. grated parmesan cheese and bake at 350 degrees for 20 minutes.

When cooked this exciting squash will separate into spaghetti-like lenght and have the texture of firm cooked spaghettie, and only has 66 calories in an 8 oz. serving.

Source: Label off a spaghettie squash.

Middle Eastern Potato Salad

2 lb. new potatoes, unpeeled
6 green onions, sliced
5 garlic cloves, minced
1/3 cup olive oil
5 tablespoons lemon juice
3/4 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
Dash allspice
Dash ground coriander
1/2 to 1 cup chopped Italian parsley (sometimes I use Cilantro, very tasty)
1 1/2 cups cherry or grape tomatoes, halved

Cook potatoes in large pot of boiling salted water 10 to 12 minutes or until fork-tender. Cool; quarter or cut into 8 pieces, depending on size.

Meanwhile, in another large bowl, stir together all remaining ingredients except parsley and tomatoes. Add potatoes and parsley; toss well. Garnish with tomatoes (I usually just toss these in too at the last minute).

Makes 6 (about 3/4 cup) servings

Nutrition Information Per Serving: 245 calories, 12.5 g total fat (1.5 g saturated fat), 4 g protein, 32.5 g carbohydrate, 0 mg cholesterol, 685 mg sodium, 5 g fiber.

Source: Cooking Pleasures - July 2006
(The Official Magazine of The Cooking Club of America)

Author: Warda A. (Brooklyn, NY)

Magazine Recipe Story: As a child of Palestinian immigrants, ...Warda A. grew up enjoying a wonderful array of Middle Eastern specialties prepared by her mother. " I learned to love to cook from watching my mother, and I soon became the aspiring chef of the house," Warda says. " I was always trying to mix my two cultures, giving American meals a Middle Eastern flair." That passion, and an aversion to mayonnaise, led to the birth of this potato salad, which makes a wonderful picnic dish.

Zucchini Casserole

1/2 lb ground beef or sausage cooked
2 cups grated zucchini
1/4 cup onion chopped
1/2 cup cracker crumbs
1 slightly beaten egg white
2 Tbs butter or margarine, melted
Salt and Pepper to taste

Mix and put in an 9-inch casserole pan. Bake at 350 degrees for 35 to 40 minutes. Grate cheese on top and bake for 10 minutes more or until melted.

Source: Sherie K

Yaller Bread with Pintos

1 1/2 cups buttermilk
3 eggs, lightly beaten
3 Tbs sugar
1 tsp baking soda
1/2 cup Ranch Beans
1/2 cup fresh or frozen corn kernels
1 cup flour
1 1/2 cups fine yellow cornmeal
1/2 cup unsalted butter, melted

Heat oven to 375. Butter an 8 x 8 pan. Combine the buttermilk, eggs, sugar and soda, mix well. Add beans and corn. Sift together flour and cornmeal. Slowly add flour mixture to the liquds. Wisk in the melted butter. Pour the batter into pan and bake for 40 minutes or until a toothpick comes out clean.

Source: Cowboy Cookbook

Tex-Mex 7 Layer Dip

16 oz Bean Dip (or Refried Beans)
1 container (6 oz) Guacamole
8 oz Sour cream
1/2 cup Mayonnaise
1 pkg Taco seasoning mix
1/2 cup Green onions, chopped
4 Roma Tomatoes, diced
1 can (3 oz) Chopped Olives
2 cups Mexican Mix Shredded Cheese

Mix together the sour cream, mayonnaise and taco seasoning in a separate bowl.

To assemble: Using a 9 x 9-inch casserole, layer the dip as follows. Spread the bean dip evenly on the bottom of the pan. Top with the guacamole. Then top with the sour cream mixture, green onions, tomatoes and olives. Put cheese on right before serving. Serve with tortilla chips.

Source: www.chefjamie.com

Texas Caviar

2 cans (15.5 oz) Black-Eyed Peas w/ Jalapeño
1 can (10 oz) Rotel
2 Avocados
1 Green pepper
1/2 Purple Onion
3/4 cup Zesty Italian Dressing
1/4 tsp salt

Rinse and drain the black-eyed peas. Stir all ingredients and chill. Serve with Tortilla chips.

Yield: 6 cups

Source: Sherie K
Recipe Author: Unknown

***NOTE: I've never had such a requested recipe! EVERYONE LOVES THIS RECIPE! When I first saw it at my Mom's house, I said, "Raw Green Peppers? Raw Purple Onions? No way, I ain't eatin' that stuff" My Mom told me to just try a bite and I was in love after that. This seems like an odd combination of ingredients, but it is DELICIOUS! This is one that I make for every New Year's party I go to. It's supposed to be good luck to eat black-eyed-peas on New Years...this is so much better than eating a warm soupy bowl of them... :)

Sweet Potato & Apple Gratin

Sweet Potato Layers:
2 Tbs margarine or butter
3 large Golden Delicious Apples (peeled, cored and cut into 1/4 slices)
1 jumbo onion
2 Tbs applejack brandy (or white wine)
6 medium sweet potatoes (2 1/2 pounds)
3/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground nutmeg (maybe cinnamon too or allspice)
1 cup apple cider or apple juice

Pecan-crumb topping:
2 Tbs margarine or butter
3 slices firm white bread (cut into 1/4-inch pieces)
1/2 cup pecans, coarsely chopped

Prepare Sweet-potato layers: Grease shallow casserole. In skillet, melt butter. Add apples and onion and cook, stirring frequently, until tender and golden (25 min). Stir in wine and cook 1 more minute, remove from heat. Meanwhile peel and slice sweet potatoes. In a cup mix salt, pepper and nutmeg. Preheat oven to 400. Arrange 1/3 of sweet potatoes in pan over-lapping. Sprinkle with 1/3 of salt mixture. Repeat till all ingredients used. Pour cider over layers and bake covered for 1 hour. Meanwhile make pecan-crumb topping.

Topping: Melt margarine in skillet. Cook bread pieces and pecans until bread and pecans are lightly toasted (about 5 minutes). Put on top of casserole just before serving.

Source: Ann (a Secretary from Halliburton)

Sweet Baked Acorn Squash (with apples and pears)

1 medium acorn squash, halved and seeded
1 large apple, peeled, cored and diced
1/2 of 1 ripe pear, peeled, cored and diced
1/8 cup dried currants or raisins
1 Tbs packed dark brown sugar
Grated zest from an orange (to taste)
1/8 tsp ground cinnamon
1 pinch nutmeg
1 Tbs butter
1/4 cup apple cider or orange juice
1 1/2 tsp dark rum (optional)

Preheat oven to 325°F. Place squash in a buttered pan, cut side down. Add ¼ inch hot water to pan and bake for 45 minutes.

Meanwhile, mix the following in a medium bowl: apple, pear, currants or raisins, brown sugar, zest, cinnamon, and nutmeg. Melt butter in a large skillet and put fruit in. Cook for 5 minutes or until fruit is browned. Add cider or orange juice as well as rum and cook 8 minutes or until fruit is tender. When squash is done pour off water and turn cut side up. Put back in oven for another 15 minutes or until squash is tender and heated thoroughly.

Stuffed Zucchini

1/2 cup bread crumbs (seasoned)
2 Tbs parmesan cheese
4 Tbs butter softened
1 clove garlic minced
1/2 cup onion, chopped
1 large tomato peeled, seeded and chopped
(or you can use some canned tomatoes)
2 medium zucchini, seeded, pulp set aside
salt and pepper to taste

Preheat oven to 350°. In small dish toss breadcrumbs, cheese and 2 tablespoon of the butter. Set aside. In remaining butter, sauté garlic and onion till soft. Add tomatoes and zucchini pulp; heat through and mix well.

Place zucchini shells in a greased baking dish and fill with stuffing. Top with breadcrumb mixture. Cover and bake for 30 minutes. Season with salt and pepper to taste. Serve right away.

Source: Simple Country Pleasures Cookbook

Spaghetti Squash

1 To Bake: Cut lengthwise, remove seeds. Pierce skin with fork. Place cut side down, bake at 350 degrees for 45 minutes. Turn squash, bake until skin is tender.

2 To Microwave: Cut lengthwise, remove seeds. Pierce skin with fork. Place cut side down in ¼ cup water. Cover with clear wrap, cook 7 to 10 minutes.

3 To Boil: Place in covered pot in 2" of water for 20 minutes.

4 Run fork over inside of cooked squash to release spaghetti-like strands. Season with salt and pepper, parmesan cheese, spaghetti sauce, or bacon bits.

Source: Sticker on Squash