Cheesy Zucchini Bake

Cheesy Zucchini Bake

Easy Cheesy Zucchini Bake
(Makes 4-6 servings; recipe adapted from a recipe by Karen Niessing in Penzeys Back to School 2011 Catalog, with suggestions from my sister Pam.)

Ingredients:
2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 350F/180C.  Spray an 8" x 8" baking dish with olive oil or non-stick spray.  Wash the squash and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

- See more at: http://www.kalynskitchen.com/2011/07/recipe-for-easy-cheesy-zucchini-bake.html#sthash.KrwaODRW.dpuf

2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese)
1/2 cup coarsely grated Parmesan
salt and fresh ground black pepper to taste

Preheat oven to 350F. Spray an 8" x 8" baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.

This was good! There were a couple of things we didn't like though. Sean doesn't like the seeds in it so next time I will scoop out the seeds and pulp. And I didn't like the skin on the outside so I will peel it off next time. But the flavor was good and I loved the cheese on it. Oh, another thing was that the baking time didn't seem long enough and leaving it uncovered I felt like it was getting dried out. After 45 minutes in the oven I covered it with foil and baked it another 15 min and it was perfect.

Easy Cheesy Zucchini Bake
(Makes 4-6 servings; recipe adapted from a recipe by Karen Niessing in Penzeys Back to School 2011 Catalog, with suggestions from my sister Pam.)

Ingredients:
2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 350F/180C.  Spray an 8" x 8" baking dish with olive oil or non-stick spray.  Wash the squash and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

- See more at: http://www.kalynskitchen.com/2011/07/recipe-for-easy-cheesy-zucchini-bake.html#sthash.KrwaODRW.dpuf

Easy Cheesy Zucchini Bake
(Makes 4-6 servings; recipe adapted from a recipe by Karen Niessing in Penzeys Back to School 2011 Catalog, with suggestions from my sister Pam.)

Ingredients:
2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 350F/180C.  Spray an 8" x 8" baking dish with olive oil or non-stick spray.  Wash the squash and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

- See more at: http://www.kalynskitchen.com/2011/07/recipe-for-easy-cheesy-zucchini-bake.html#sthash.KrwaODRW.dpuf

Chocolate Zucchini Bread

Chocolate Zucchini Bread

• 2 cups sugar
• 1 cup canola oil
• 3 eggs
• 3 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 2 cups shredded peeled zucchini
• 1 cup chocolate chips

Directions

• In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini and chocolate chips. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.
• Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 

 Yield: 2 loaves (12 slices each). 

Yum! Moist and chocolatey. Definitely a keeper recipe.
I made 4 mini loaves and 12 muffins with this recipe instead of 2 big loaves. The muffins baked for 20 minutes and the mini loaves for 40 minutes. Yay!

Million Dollar Spaghetti

Million Dollar Spaghetti

1 lb. ground beef

1 clove garlic, minced

1 26-oz. jar spaghetti sauce

8 oz. cream cheese, softened

¼ cup sour cream

½ lb. cottage cheese

1 stick butter, cubed

8 oz. spaghetti noodles, cooked and drained

2 cups cheddar cheese

1. Cook beef and garlic in a pan. Drain any fat. Pour spaghetti sauce over meat.

2. Mix cream cheese, sour cream, and cottage cheese in a mixer until well blended.

3. Place half of the butter on the bottom of a 9x13 baking dish. Then layer half of

the noodles on top and spread the cream cheese mixture over the noodles. Top

with remaining noodles, butter and the meat sauce.

4. Bake at 350F for 30 minutes. Top with cheese and return to oven for 15

minutes.

Another delicious dish. Thanks, Laura, for telling me about this recipe!! This was so much better than regular spaghetti that's just noodles and sauce. Sean liked it a lot too and said that this was a keeper!

Sugar Cookie Squares

 Sugar Cookie Squares

1/2 cup butter, softened

1 cup granulated sugar

1 egg

1 egg white

1 Tbsp sour cream

1 tsp vanilla extract

2 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1. In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy

about 3-4 minutes. Stir in egg and egg white. Add sour cream and vanilla and mix until

well blended.

2. Gradually add flour, baking powder and salt and stir until well combined. With buttered 

hands, gently press mixture into greased 9x13 baking dish.

3. Bake at 375F for 16 – 19 minutes until toothpick inserted into the center comes out

clean and edges are lightly golden. Cool completely, then frost and cut into squares.

Makes 24 squares.

Vanilla Frosting

1/4 cup unsalted butter, softened

2 cups powdered sugar

2-3 Tbsp half and half

1 tsp vanilla

Pinch of salt

Several drops food coloring (optional)

In a mixing bowl, with an electric mixer, whip together butter and powdered sugar

and half and half until fluffy. Stir in vanilla and salt. Add in food optional food coloring

and mix until well blended.

  Yum!! Sugar cookies have always been really hard for me to make. I always roll them out too thin so they come out crispy instead of soft. And I always use a ton of flour when rolling them out so they lose they're sweet flavor. Ugh. Hooray for sugar cookie squares!! No rolling required. And they were soft and chewy. I will be making these often!

The frosting was a bit sweet for me so I would use  maybe 1 1/2 cups of powdered sugar next time. I also didn't have any half and half so I just used milk. Brandon and Katy were my helpers. Brandon picked the color for the frosting.

Chicken Parmesan

Chicken Parmesan

1 cup seasoned bread crumbs (I use Italian Season, salt, and pepper)
1 egg, lightly beaten
12  chicken tenders fillets, about 1 1/2 pounds
4 tablespoons vegetable oil
1 cup bottled marinara sauce
1 cup shredded four-cheese blend
Cooked ziti (or spaghetti) and marinara sauce (optional)

1. Heat oven to 375F
2. Place bread crumbs in a shallow dish and egg in a shallow bowl. Dip chicken pieces in egg, shaking off excess. Coat with bread crumbs.
3. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add half the chicken and cook for 3 minutes per side. Remove to a 9x13 baking dish. Repeat with remaining 2 tablespoons oil and remaining chicken.
4. Spoon marinara sauce over chicken in dish. Sprinkle cheese over chicken. Bake at 375F for 10 minutes, until bubbly and cheese melts. Serve with cooked ziti and marinara sauce, if desired.

This isn't a picture that I took. But it's close to what it really looks like. Every time I make this I never remember to take a picture because it's too delicious! I just want to eat it! This is a favorite of Sean's too. Not so much for our kids, sadly. But we had ours tonight with spaghetti noodles and it was delicious and comforting. Mmmm.

Peanut Butter Chocolate Brownies

Peanut Butter Chocolate Brownies
1 cup peanut butter
1 3/4 cup sugar
3 eggs
1/2 cup butter
1 tsp vanilla
1/2 cup flour
1/4 cup cocoa


Make peanut butter crust:
Blend peanut butter, 3/4 cup sugar, and 1 egg. Press bottom of 8x8 pan.

Make brownie:
Beat butter, 1 cup sugar, 2 eggs, vanilla, cocoa, and flour. Spread over peanut butter mixture in pan. Bake at 350 degrees for 35-40 minutes.

When Sean and I took a bite of these we both said, "Oh crap. That's good!" The brownie stayed moist and gooey. Perfect!!

Strawberry Rhubarb Crunch

Strawberry Rhubarb Crunch
1 cups flour
1 cups brown sugar
1/2 cup cold butter, cubed
1 cups quick oats
3 cups sliced fresh or frozen rhubarb (thawed)
1/2 cup sugar
1 tablespoons cornstarch
1/2 cup water
1/2 teaspoon vanilla
1/2 pkg. strawberry gelatin powder (1/2 cup)

Combine flour and brown sugar in food processor. Add cold butter. Stir in oats and press half into a greased 8x8 baking dish. Top with rhubarb.

Combine in ia saucepan: sugar, cornstarch and water. Stir until smooth, boil for two minutes or until thickened. Remove from heat, stir in vanilla. Pour over rhubarb. Sprinkle with gelatin powder. Top with remaining crumb mixture.

Bake at 350 degrees for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream or whipped topping. Serves 6-8.

Yum-o! This is a favorite recipe of my mom's. THIS is what summer is all about. I don't know why you can't buy rhubarb in the store though. My MIL was kind enough to give me some of hers that she got from a neighbor. And my mom always grows it. But seriously, the crunchy sweetness of the crust and the tartness of the rhubarb is heavenly.