grammiepammie posted: " A chilly but dry Saturday - YAY! (they have been predicting more rain so really glad that's not the case now. Drove to & from my special needs group last night in POURING rain - dark - no fun/couldn't see the road lines!) Zucchini Quiche4 medi"
A chilly but dry Saturday - YAY! (they have been predicting more rain so really glad that's not the case now. Drove to & from my special needs group last night in POURING rain - dark - no fun/couldn't see the road lines!)
Zucchini Quiche
4 medium zucchini, sliced thin (unpeeled) 1 medium onion, diced 2 eggs 2 egg whites 1/3 C. vegetable oil 1/2 tsp. dried oregano 1/2 tsp. dried basil 1/2 tsp. garlic powder 1/4 C. parsley flakes 1 C. Bisquick (pancake mix) = Preheat oven 350 degrees F. Spray a 9" pie plate with nonstick cooking spray.
In a large bowl mix oregano, basil, garlic powder & parsley flakes. In a bowl beat eggs & whites until lemon colored. Add oil, eggs, mixed seasonings & mix well. Add pancake mix - mix well & stir in zucchini & onion. Pour into prepared pie plate. Bake 1 hour, until brown. Serves 6
4 boneless skinless chicken breasts salt/pepper, to taste 1 (.7 oz) pkt. Italian Salad Dressing mix 2 (21.5 oz, ea) cans cream of chicken soup 1 (8 oz) pkg. cream cheese, softened = Cooked rotini pasta to serve 4 = Place chicken in crockpot & season with salt/pepper. In a bowl using an elec. mixer, add salad dressing mix, 2 cans soup & cream cheese - mix until incorporated. Slather mixture over chicken. Cover & cook on Low 3-4 hours until chicken is fully cooked & tender. (serve over cooked pasta) Serves 4
3 lb. russet potatoes, peeled/cut into 1-inch pieces (about 9 small potatoes) 1 T. plus 2 tsp. kosher salt, divided 6 large egg yolks, room temp 1 C. heavy cream, room temp. 1/4 C. unsalted butter, melted 8 oz. white Cheddar cheese, shredded, about 2 C. 2 oz. Parmesan cheese, grated (about 1/2 C.) 1/2 tsp. ground white pepper = Spray a 9 X 13" baking dish with nonstick cooking spray. In Dutch oven place potatoes & cover with water with 1 inch over top of potatoes. Bring to boil over High heat; cook potatoes until they can be pierced easily with a knife, about 15 minutes; remove from heat. Drain well & return potatoes to Dutch oven. Mash potatoes using a potato masher until very smooth. Stir in egg yolks one-at-a-time. Stir in cream, butter, both cheeses, white pepper & remaining 2 tsp. salt until smooth. (cheese might not melt completely). Transfer mixture to prepared dish & let cool to room temp - about 1 hour.
(while potatoes are still soft) Smooth top of dish with a spatula. Cover with foil & chill until ready to bake - up to 1 day ahead.
Bake: Preheat oven 350 degrees F. Remove casserole from fridge while oven preheats. Bake, covered, about 45 minutes until heated through. Uncover - bake 15 minutes. Increase oven to Broil on High - broil until topping is browned, 3-4 minutes. Serves 12
(recipe: southernliving.com) -------------------------------- Italian Zucchini Bread
2 C. flour 1 tsp. sugar 1/2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1 tsp. oregano (OR) Italian seasoning 1/2 tsp. garlic powder 1 tsp. dried minced onion flakes 1 C. buttermilk* 1 stick butter (8 T. or 1/2 C.), melted 2 eggs 1 C. shredded zucchini, unpeeled 1 C. shredded mozzarella cheese - Preheat oven 350 degrees F. Spray a 9 X 5" loaf pan with nonstick cooking spray. In a large bowl whisk flour, sugar, baking soda, baking powder, salt, oregano, garlic powder & onion flakes. Add buttermilk, melted butter & eggs - stir together using a spoon. Fold in zucchini & mozz. cheese. Pour batter into prepared pan - smooth top. Bake 55-60 minutes until center tests done (when a toothpick inserted into center of loaf comes out clean). Remove from heat & let cool 10-12 minutes then remove from pan & cool on wire rack. Makes 1 loaf.
*If you don't have buttermilk: In a 1-cup measuring cup add 1 T. lemon juice or vinegar. Pour in enough milk to reach the 1-cup mark. Stir with a fork & let stand 5 minutes. Now you have "soured/ buttermilk".
1 (15 oz) can pumpkin puree 1 C. evaporated milk 3/4 C. sugar 2 eggs 1 tsp. cinnamon 1/2 tsp. ground nutmeg 1 tsp. vanilla 1 (16.5 oz) box yellow cake mix 1 1/2 sticks butter, melted 1 (3 oz) pkg. Jell-O cheesecake flavor instant pudding mix 1 C. milk 1 (8 oz) tub Cool Whip, thawed = Preheat oven 350 degrees F. Line a 9 X 13" baking dish with waxed (or parchment) paper.
Cake: In a large bowl combine pumpkin, evap. milk, sugar, eggs, cinnamon, nutmeg & vanilla - pour into prepared pan. Sprinkle dry cake mix over top & spoon melted butter over dry cake mix.
Bake 50-60 minutes until golden brown. Let stand 10 minutes then flip dessert over & out of pan onto a serving plate/dish or into another 9 X 13" pan. Carefully remove waxed/parch. paper - discard paper. Let cake cool completely then refrigerate.
Topping: In a large bowl whisk pudding mix with 1 C. milk for 2 minutes. Let set in fridge about 5 minutes to thicken. Carefully fold in Cool Whip to combine. Spread over top of dessert. Keep refrigerated until ready to serve. Serves 15
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