Whole Wheat Zucchini Muffins

Yummy in your tummy... sneaky muffins which are great for school snacks!!!

1 large zucchini grated

1 cup brown sugar

2 tbs granulated sugar

2/3 cup vegetable oil

2 eggs

2 tsp vanilla

1 1/2 cups whole wheat flour

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt

2 tsp cinnamon

Preheat oven 350

Combine sugars, oil, eggs, vanilla in bowl and whisk until combined well.

In seperate bowl add flour, baking powder, baking soda, salt, and cinnamon.

Add flour mixture to sugar mixture. Whisk until throughly combined.

Stir in zucchini.

Fill muffin tin 2/3 full.

Bake 15 minutes.

Enjoy!!!

I get asked all the time about wheat flour.... I love the stuff and have pretty much converted to using it for every recipe.  I do not have problems with it making my recipes too heavy.  I find, if you get a good brand that is finely chopped/processed and sifted it doesn't weigh down your foods.  Just a FYI for all of those naysayers.... I would never know the difference in most of my foods.  Now cakes and really light foods...well I can see the white flour or a mix, but everything else....try the whole wheat!!

Chicken Cordon Bleu Casserole

This is a real easy peasy solution to chicken cordon bleu....

It served 6 adults

I like making it this way because it seems like I have to make less to feed more....

I know that I never finish a whole breast when I make it the normal way.

It was our Valentine's Day Dinner

3-4 chicken breasts cubed

1 egg

1/2 cup of milk

2 cups bread crumbs

paprika

garlic salt

Parmesan cheese

8 oz swiss cheese ( I used sliced)

8 slices of ham (lunch meat ham dice it up)

1 can cream of something soup (I used chicken)

1 cup of milk

Preheat oven to 350

In a bowl combine 1/2 cup of milk and egg.

In a second bowl combine breadcrumbs with garlic salt, paprika, and Parmesan cheese.

I didn't put measurements because I do this to taste...I like it strong.

Take cubed chicken dip in egg mixture and then dip in bread mixture.

Brown chicken in skillet just until outside is crispy.

Spread upon bottom of casserole pan.

Place cheese slices over chicken.

Top with ham.

Combine 1 cup of milk with can of soup then pour over the top.

I put some blanched asparagus on top... extra yum.

Bake for 30-35 minutes or until bubbly.

Mexican Chocolate Pudding

Oh yeah... creamy delicious goodness!!!!

Make this!!!!

I just made a second batch... cause I had to!!!

All the adults were like kids clanking the side of our bowls and licking them clean.

Do not fear the almond milk... I am the only one who knew it was in there, no one knew it wasn't made with regular milk.

THIS IS ONE OF THE RICHEST CREAMIEST YUMMIEST (I won't say OMG... even though I want to) DISHES EVER...

It is rich like dark chocolate and the hint of cinnamon is Divine.

My mother said that she would like pecans instead of almonds (what ever floats your boat)

(previously stated: First let me say...

I have not made this yet, but I am too excited to wait... I just had to post it!!!

Why, you may ask.

This recipe calls for almond milk, not cow's milk!!!

A little FYI TMI..

I am lactose intolerant.... I can tolerate a little butter or cheese... but not too much, or

my body can't digest it.

I do try to break the rules for ice cream and yogurt, but as I have gotten older, I just can't...sad.)

So, I was reading Gourmet: The Magazine of Good Living, that I stole from my mother...

and there it was!!!!

So here is...

Mexican Chocolate Pudding

1/2 c brown sugar

1/4 c unsweetened cocoa powder

2 1/2 tbsp cornstarch

1/2 tsp cinnamon

2 c plain unsweetened almond milk

1 1/2 tbsp butter, cut into bits

1/2 tsp vanilla

top with: lightly sweetened whipped cream(not me) and toasted slivered almonds

Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 tsp salt in a heavy saucepan, then whisk in almond milk.  

Bring to boil over medium heat, whisking ofter, then boil, whisking for 1 minute.

Remove from heat and whisk in butter and vanilla.

Chill in bowl, covered with buttered waxpaper (?ok I will try it) until cold, or at least 1 1/2 hours.

the article did say that there are more almond milk recipes on their website, 

(what ever.... use all of the milk to make more of this!!!!)

ps... I had to make one batch with vanilla almond milk... so I backed off of the vanilla a smudge... just as yummy so don't freak out if you can't find the unsweetened.

Black Bean Tostados & Spanish Rice

The tostado recipe is from Amy with The Finer Things in Life

4 inch corn tortillas

2 tbs oil

shredded cheese

canned black beans (drained/rinsed)

sour cream

salsa/pico de gallo 

Pre heat oven to 400

Add oil to skillet and brown the tortillas for 30 seconds each side.

Place on cookie sheet.

Add beans and cheese.

Bake for 8-10 minutes.

Top with sour cream and salsa/pico....or both!!

Spanish Rice

(from my momma)

2 cups long grain rice (white or brown)

2 cups chicken broth (you know my and my bouillon cubes)

2 tbs butter

1/3 cup onion (minced)

2 cloves garlic

2 tbs ketchup

1 tbs cumin (we love our cumin)

In pot saute onion and garlic, add raw rice and brown.  Add broth, ketchup, and cumin.

Cover and cook for 30 minutes

 (or whatever length of time the back of the rice box says to cook it)

It is that easy!!!!

PS... I browned a couple of extra tortillas and while they were hot I added cinnamon and sugar.

My kids now think I am a hero!!

Beer Butt Chicken

1 fryer chicken

1 can of beer

Rub for the outside and inside (this can be pre mix or garlic salt, paprika, and cayenne pepper)

I have a beer can holder, but if not oh well!!

so here is how hard this is...

pre heat oven to 350

open can of beer... take a couple of big gulps (or half)

then when you realize that you drank too much get another can

try again

whatever it takes

open chicken from wrapper, make sure there isn't any gizzards.

rinse and rub down with rub.

get a broiler pan

put the beer can on it (or holder)

put bird on can

cook 350 for 1 hour or until internal temperature reaches 180.

Yummy!!!

Moist!!

Easy!

ok... please note

Apparently it is bad to name your food, as your cooking it.

Or make it dance the chicken dance.

Chloe wouldn't eat a bite.

She befriended the bird.

Banana Pudding

So we had old bananas and decided against making banana bread.

This is really easy and much better then pre made kind!!

Ingredients:

2 cups milk (I prefer whole for this but we don't drink it so I use whole dry milk reconstituted)

1 cup sugar

3 eggs (beaten)

2 tbs cornstarch

1 dash salt

1 tsp vanilla

3 old smushed bananas (or 3 diced fresh then kinda mush it a little)

Combine sugar and eggs mix well. Then add milk, cornstarch, and salt.  Mix well. Pour mixture in sauce pan.  Heat over med/high heat.  Bring to a boil, stirring constantly, until thickened.

Remove from heat.  Add vanilla, mix well.  Fold in bananas.

Pour into dish and chill.

Serve cold... over vanilla wafers with fresh whip cream on top.

Yummy!!

Gooey Pumpkin Cake

(note... you must love pumpkin to enjoy this dish!!)

1 box yellow cake mix

3/4 cups butter (separated)

4 eggs

1/2 cup brown sugar

1 cup sugar (separated)

1 small can evaporated milk

1 1/2 tsp pumpkin pie spice

1 29 oz can pumpkin puree (not pie filling)

1/2 to 3/4 cups crushed pecans

Pre heat oven to 350.  

Grease 9x13 pan

Get 3 bowls... just trust me this is a 3 layer cake.

Layer 1

Melt 1/2 cup butter.  Dump all but 1 cup of cake mix (reserve 1 cup for a different layer).  Add 1 beaten egg.

Press into bottom of pan.

Layer 2

Beat 3 eggs. Add milk, 1/2 cup sugar , 1/2 cup brown sugar, and cinnamon.  Mix in pumpkin.  

Pour on top of first layer.

Layer 3

Melt 1/4 cup butter.  Add sugar.  Mix in remaining cake mix and pecans.

Crumble on top of second layer.

Bake for 1 hour.

Enjoy pumpkin lovers!!