Cheddar Cheezy Zucchini Loaf

Cheddar Cheezy Zucchini Loaf

Makes 10-12 Slices

Ingredients

1 medium zucchini

1-1/2 cups all-purpose flour
2 teaspoon  baking powder
1 teaspoon  salt
1/2 teaspoon baking soda and 1/4 teaspoon ground nutmeg
1/4 cup each granulated and lightly packed brown sugar
2 cups grated cheddar cheese, preferably old
2 eggs
1/3 cup vegetable oil
Method:
1. Preheat oven to 350F (180C). Lightly coat a 9x5 inch (2L) loaf pan with oil. Using a large holes on a box grater, grate unpeeled zucchini. Using your hands, squeeze out as much liquid as possible. Pat dry with a kitchen towel. Zucchini should measure about 1 cup.
2. In a large bowl, using a fork, stir flour with baking powder, salt, baking soda and nutmeg. Stir in granulated and brown sugars. Stir in zucchini and 1 1/2 cups cheese.
3. In a small bowl, whisk eggs with oil. Pour over flour mixture and stir just until mixed. Batter will be thick. Scrape into prepared loaf pan. Smooth top as best you can, then sprinkle with remaining 1/2 cup cheese.
4. Bake in centre of preheated oven until a cake tester inserted into centre of loaf comes out clean, 45-50 minutes. Let stand 10 minutes. Then carefully turn loaf onto a cooling rack. Terrific warm or at room temperature.

Lemon Loaf

Lemon Loaf

Serves 10-12 slices

Ingredients:

1-3/4 cups (425 mL) all-purpose flour

1 tsp. (5 mL) baking powder
1/2 tsp. (2 mL) salt
1-1/2 tsp. lemon zest
1/2 cup (125 mL) unsalted butter, at room temperature
1-1/4 cups (300 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla
2/3 cup (150 mL) milk
3 Tbsp. lemon juice

Directions
Preheat oven to 350F. Grease a 9 × 5 inch loaf pan.
Blend flour with baking powder and salt in a bowl. Stir in lemon zest.
Beat butter in a bowl, using an electric mixer on medium. Gradually beat in 1 cup sugar. Beat for 2 minutes. Beat in eggs, vanilla and milk.
Using a wooden spoon, stir in flour mixture just until batter is moist. Don't overmix. Pour into loaf pan and smooth top.
Bake in the centre of a preheated oven until lightly golden and a cake tester inserted into the centre comes out clean, 55 to 65 min.
Do not fret if the top of your loaf cracks as it sets before batter has fully risen and it will split as it bakes.
Stir lemon juice with 1/4 cup sugar in a small bowl. Transfer pan to a rack. Immediately use a skewer to poke several holes into loaf. Brush half of glaze overtop. Cool loaf in pan for 10 minutes then run a knife around inside of pan. Remove loaf, then turn top-side up. Drizzle remaining glaze over loaf.

Cheese Ball

Party Time Cheese Ball
Ingredients:
3 (8 ounce) packages cream cheese, softened
2 cups shredded Italian cheese blend, room temperature
1 small onion, finely chopped
1 tablespoon Worcestershire sauce
1 tablespoon fresh parsley, finely chopped
1 teaspoon Italian salad dressing or milk
Garnish with chopped peanuts, walnuts, parsley or chives.
Method:
In a mixing bowl, combine two packages of cream cheese, shredded cheese, onion, Worcestershire sauce, parsley and Italian salad dressing OR milk.
Roll into a ball then refrigerate overnight.
When you are ready to serve, roll the cheese ball in chopped peanuts, walnuts, parsley or chives.
Serve with assorted crackers, toasted pita chips and veggies.

Triple The Lemon Pie

Triple The Lemon Pie

Ingredients:
1 (3-ounce) package lemon gelatin
1/2 cup granulated sugar
1 cup boiling water
8 ounces cream cheese, softened
1 cup lemon yogurt or vanilla yogurt
2 tablespoons lemon juice
2 ounces whipped cream OR whipped topping, divided
2 tablespoons lemon zest
1 (9 inch) unbaked graham cracker crust OR baked pie crust
Garnish with thin slices of lemon or candied lemon slices.
Method:
1. Dissolve gelatin and granulated sugar in boiling water in a small heatproof bowl.
2. Chill for 25 minutes.
3. Beat cream cheese in a large bowl with an electric mixer set at medium speed until smooth and fluffy.
4. Beat in yogurt and lemon juice until smooth.
5. Add gelatin mixture and beat at low speed just until blended.
6. Fold in half of the whipped cream OR whipped topping with lemon zest.
7. Spoon filling into pie crust.
8. Chill until firm, about 55-60 minutes.
9. Top with dollops of remaining whipped topping.
10. Garnish with lemon slices and mint leaves, if desired.

Charlies Chocolate Crinkle Cookies

Charlies Chocolate Crinkle Cookies




Ingredients:
3/4 cup butter, melted
1/2 cup unsweetened cocoa powder
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 6 ounce bag semi-sweet chocolate chips
3/4 cup confectioners' sugar
Method:
1. In a large bowl, mix the melted butter, cocoa powder and sugar; beat in the eggs and vanilla extract.
2. In a medium-sized bowl, stir the flour, baking powder, baking soda and salt.
3. Slowly mix in the wet ingredients, then stir in the semi-sweet chocolate chips.
4. Refrigerate for 2 hours or overnight.
5. Preheat the oven to 350 degrees F.
6. Form the dough into 1 inch balls and roll in confectioners' sugar.
7. Bake on an ungreased baking sheet for 12 minutes.

Chicken Casserole

Chicken Casserole




Ingredients:
1 (14 ounce) can artichoke hearts, drained
4 - 5 cups cooked chicken, coarsely chopped
Note: You can substitute chunks(not cold cut slices) of cooked ham for chicken.
12 oz. Swiss cheese, shredded
2 celery ribs, chopped
2 heaping cups herb-seasoned croutons
1 (10 3/4-ounce) can cream of celery soup
1/2 cup mayonnaise
1/4 cup plain yogurt or sour cream
1/2 cup milk
Note: I like to blend together soup, mayonnaise, yogurt/sour cream and milk.
1 onion, chopped
1/4 - 1/2 teaspoon white pepper
Method:
1. Preheat the oven to 350 degrees F.
2. Lightly spray a large baking casserole dish.
3. Drain and coarsely chop the artichoke hearts.
4. Combine chicken, artichoke hearts and shredded Swiss cheese in a large bowl and blend well.
5. Combine celery, croutons, soup, mayonnaise, yogurt/sour cream, milk, onion and salt in a medium bowl and mix well.
6. Add soup mixture to chicken mixture and mix well.
7. Spoon into prepared baking dish.
8. Bake until lightly browned and bubbly, about 40 to 45 minutes.

Cabbage Rolls With A Twist

Cabbage Rolls With A Twist
Ingredients:
1 small cabbage, remove any discoloured leaves and core
2-1/2 lbs. uncooked extra lean ground beef / turkey / a mixture of lean ground beef and pork
1-1/4 cups couscous/quinoa -> YES you can also use uncooked rice
1/2 cup tomato juice
3/4 cup seasoned bread crumbs OR homemade bread crumbs
1 large OR 2 medium onions, finely chopped
1 medium carrot, peeled and grated
1-2 garlic cloves, minced
3 tablespoons fresh parsley, rinsed, dried and chopped
1 egg, beaten
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-1/2 tablespoons olive oil
a dash or two(2) of hot sauce OR a dash or two(2) of Worcestershire sauce OR both ;)
2 29 oz. cans diced tomatoes, seasoned with basil, garlic and oregano OR 1 29 oz. can + the same amount of tomato cocktail juice
Method:
1. You can freeze the cabbage then thaw it and gently separate leaves OR you can core the cabbage and boil it until the leaves are loose enough to separate easily.
2. Trim off the white portion or the spine of each leaf to make leaves easy to fold. Then set aside on paper towel.
3. Combine ground meat, couscous/quinoa, tomato juice, bread crumbs, grated carrot, onion, garlic, parsley, beaten egg, cumin, salt and pepper, hot sauce OR Worcestershire sauce OR both in a large bowl and mix thoroughly.
4. Spoon approximately 3 heaping tablespoons of beef mixture onto the center of each leaf.
5. Fold up bottom of leaf to cover filling, tuck in sides and then continue rolling to make rolls.
6. Heat oil in a large heavy saucepan / Dutch oven over medium heat then add rolls.
7. Saute until lightly browned on all sides, turning frequently for about 5 minutes.
8. Add diced tomatoes and bring to a simmer.
9. Reduce heat to low, cover and cook until cooked thoroughly, checking them every 20 minutes and gently nudging cabbage rolls to prevent any sticking.
10. Cook for approximately 1 hour.
Note: If the sauce thickens or reduces just add more tomato cocktail juice. You can skip the browning stage and just place the cabbage rolls and tomatoes in a slow cooker. Yummmmmmmy :D

Tomato Aspic

Tomato Aspic
Serves 6

Tomato Aspic was at one time a very popular side dish. It's tasty and very refreshing.
Ingredients:

3 envelopes unflavored gelatin

2 cups tomato juice, heated to boiling
3 cups cold tomato juice
1/4 cup lemon juice
2 tablespoons granulated sugar
1-1/2 teaspoons worcestershire sauce
2-4 dashes of hot sauce ie: Tabasco
NOTE: Some people like to add sliced or diced celery but I prefer it plain.
Method:

In large bowl, sprinkle unflavored gelatin over 1 cup cold juice.

Allow to stand for 1 minute.

Add hot tomato juice and stir until gelatin is completely dissolved, about 3-4 minutes.

Stir in remaining 2 cups of cold juice, lemon juice, sugar, Worcestershire sauce and hot pepper sauce.

Pour into a lightly sprayed or oiled 5-1/2 cup ring mold or bowl.

Chill for approximately 4-5 hours or until set firm.

To serve, un-mold and if you have used a ring mold, you can fill the centre with fresh vegetables such as carrots, celery, radish, broccoli, spring onions etc. I usually prepare a homemade veggie dip for the raw veggies.