Zucchini Time!!!!!!!!!

I have found a ton of good Zucchini recipes. In fact, I made pickles one year out of them. They were actually yummy. My mother in law makes jam that is wonderful!!

Zucchini Muffins

1 1/2 cups all purpose flour

3/4 cup sugar

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

1 egg, lightly beaten

1/2 cup vegetable oil

1/4 cup milk

1 tlbs lemon juice

1 tsp vanilla extract

1 cup shredded zucchini

1/4 cup miniature simisweet chocolate chips

1/4 cup chopped walnuts

yield 12 muffins

Directions.

In a bowl combine flour, sugar, cinnamon and salt and baking soda. Combine the egg, oil, milk, lemon juice, and vanilla, mix well. Stir into dry ingredients just until moistened. Fold in Zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20 to 25 minutes or until muffins test done.

Fruit Bars

Here is the link to my family recipe blog. These are the dessert bars we had at Relief Society this month.

http://biglersrecipes.blogspot.com/2010/05/fruit-bars.html

Chocolate Oat Squares Recipe | Taste of Home Recipes

Chocolate Oat Squares Recipe | Taste of Home Recipes


I originally got this recipe from Andrea Keller. Joe thought they were amazing. I have been asked for the recipe many times. Enjoy!





48 Servings
Prep: 20 min.
Bake: 25 min.
Ingredients
1 cup plus 2 tablespoons butter, softened, divided
2 cups packed brown sugar
2 eggs
4 teaspoons vanilla extract, divided
3 cups quick-cooking oats
2-1/2 cups all-purpose flour
1-1/2 teaspoons salt, divided
1 teaspoon baking soda
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped walnuts
Directions
In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda; gradually stir into creamed mixture. Press two-thirds of oat mixture into a greased 15-in. x 10-in. x 1-in. baking pan.
In a large saucepan, combine the milk, chocolate chips, salt and remaining butter. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla. Spread over the crust. Sprinkle with remaining oat mixture.
Bake at 350° for 25 minutes or until golden brown. Cool on a wire rack. Cut into squares. Yield: 4 dozen.



Nutrition Facts: 1 serving (1 each) equals 204 calories, 9 g fat (5 g saturated fat), 24 mg cholesterol, 165 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.

Looking for a key lime pie recipe....

Anyone have a good one I can get from you...Thanks!

Sweet and Tangy Chicken Recipe | Taste of Home Recipes

Sweet and Tangy Chicken Recipe | Taste of Home Recipes

Ingredients
8 boneless skinless chicken breast halves (4 ounces each)
2 bottles (18 ounces each) barbecue sauce
1 can (20 ounces) pineapple chunks, undrained
1 medium green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
Hot cooked rice
Directions
Place four chicken breasts in a 5-qt. slow cooker. Combine the barbecue sauce, pineapple, green pepper, onion and garlic; pour half over the chicken. Top with remaining chicken and sauce.
Cover and cook on low for 8-9 hours or until chicken is tender. Thicken sauce if desired. Serve the chicken and sauce with rice. Yield: 8 servings.


Nutrition Facts: 1 serving (1 each) equals 111 calories, 2 g fat (trace saturated fat), 8 mg cholesterol, 534 mg sodium, 20 g carbohydrate, 2 g fiber, 4 g protein.

Italian Hamburgers

Ingredients
6 tablespoons dry bread crumbs
1/3 cup chopped onion
1/3 cup chopped green pepper
1 garlic clove, minced
3/4 teaspoon dried oregano
1/4 to 1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 pound ground beef
6 tablespoons grated Parmesan cheese, divided
1 can (15 ounces) tomato sauce
3/4 teaspoon Italian seasoning
Hot cooked spaghetti, optional
Directions
Combine the first seven ingredients. Crumble beef and sprinkle 3 tablespoons Parmesan cheese over mixture; mix well. Shape into six patties.
In a large skillet, cook patties for 2 minutes on each side or until lightly browned. Combine the tomato sauce and Italian seasoning; pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Sprinkle with remaining cheese. serve patties and sauce over spaghetti if desired. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 192 calories, 9 g fat (4 g saturated fat), 41 mg cholesterol, 626 mg sodium, 10 g carbohydrate, 1 g fiber, 18 g protein.


I have a picture and link for this recipe on my family's recipe blog www.biglersrecipes.blogspot.com

Creamed Chipped Beef

Okay this is the easiest recipe I've ever come across. My mom used to make this when we were kids and I just recently remembered it. I can start this meal and have it on the table in less than 10 minutes. Paired with a veggie and some fruit and you can have a really easy meal.

Ingredients:
2 pkgs. beef lunch meat, cut up (I always use the really cheap stuff for this, it just works best)
1 stick butter
3 Tbs. flour
2 c. milk
salt and pepper to taste
1-2 slices of toasted bread per person (or more)

Melt butter, add flour and continue to cook and whisk till smooth. Add milk and lunch meat, stir until thick. Add salt and pepper. Serve over toast that has been broken up into pieces.

It's as easy as that.

Cafe Rio Burritos

Sweet Pulled Pork

1 3-5 lb. boneless pork loin roast
1 C. Salsa
1 C. Brown sugar

Place pork on bottom of greased slow cooker, and pour the brown sugar and salsa over. Cover and cook on low heat for 8-10 hours. Shred pork with a fork before serving.

Cilantro-Lime Rice

1 C. uncooked white rice
1 medium chopped onion
2 T. freshly squeezed lime juice
2 tsp. granulated sugar
3 T. fresh chopped cilantro
1/4 C. water
1 tsp. butter
2 cloves garlic, minced
1 tsp. grated lime zest
1 (15 oz) can chicken broth

In a saucepan combine rice, onion, butter, garlic, lime zest, chicken broth, and water. Bring to a boil then turn to low heat. Cover and cook 15-20 minutes, or until rice is tender. Remove from heat and fluff with a fork. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice.

Creamy Tomatillos Salad Dressing

1 C. sour cream
1 envelope Ranch Salad Dressing
1/2 envelope Fiesta Ranch Salad dressing
6 Tomatillos, husked and cut in half
1/4 C. fresh, chopped cilantro
1 clove garlic, minced
juice from 2 limes, freshly squeezed

Combine all ingredients in a blender and blend until smooth. Store in refrigerator.

Black beans

1 clove garlic, minced
1 tsp. ground cumin
2 T. olive oil
1 15 oz can black beans, rinsed and drained.
1/3 C. salsa
1/2 tsp. salt
2 T. fresh chopped cilantro

Cook garlic and cumin in olive oil over medium heat until you smell it. Add beans, salsa and salt. Continually stir until heated through. Just before serving add cilantro.

Layer all the food in a warmed tortilla smother with tomatillo dressing, roll up and enjoy!

I know that it looks like a lot of work, but oh man is it worth it. I have made these twice for lots of company and EVERYONE has enjoyed them. Someone even told me it was better than the real Cafe Rio. They are so good!!

Chicken Parmigiana

Well, I've looked and looked and I can't find my Chicken Parmigiana recipe. It's good, but obviously I don't make it that often. I gave out copies at our Enrichment group, if anyone still has theirs please post it, that way I can have it too.
Thanks,
Amanda

Hamburger Stew

Ingredients

· 2 pounds ground beef

· 2 medium onions, chopped

· 4 cans (14-1/2 ounces each) diced tomatoes

· 6 medium carrots, thinly sliced

· 3 celery ribs, thinly sliced

· 4 medium potatoes, peeled and cubed

· 2 cups water

· 1 to 2 tablespoons salt

· 1 to 2 teaspoons pepper

Directions

•In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomatoes, carrots, celery, potatoes, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. •Uncover; simmer 20-30 minutes longer or until thickened. Freeze in 3-cup portions for up to 3 months. •To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add 1 cup of water for every 3 cups of frozen stew. Cook until hot and bubbly. Yield: about 5 batches (15 cups total).

To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add water. Cook until hot and bubbly.

****I have been looking for alot of new recipes to add to my menu's. This website has alot of good ones. http://idahofergusonfamily.blogspot.com/

Johnny Carino's Bowtie Festival

6 boneless, skinless chicken breasts
½ pkg. dry Italian dressing mix

1 jar four cheese alfredo sauce
1 c. swiss cheese (about 1/4 pound=1 cup), cubed

1 can cream of chicken soup
1 can chicken broth

1 pkg. Real Bacon pieces

1 pkg. fresh sliced mushrooms (optional)
Salt and pepper


Combine all in a crock pot. Cook on low 6-7 hours, shredding chicken 1 hour before serving. Serve over cooked bowtie pasta.
*Note: When I took the chicken out to shred it, I whisked in 1 TB flour into the sauce because it was really thin and then put the shredded chicken back in.


**I can't take credit for this one. I got it from my sis-in-law. Really yummy.

Easy Chicken Parmesan

Last night as I was trying to come up with dinner I couldn't find my old Parmesan Chicken Recipe. I haven't made it for a long time. Our In the Kitchen with..group had sampled Amanda Haderlie's recipe but I couldn't find her recipe either so I went searching through the ward cookbook. I found Amanda Fields' recipe and thought I would try it. It was so easy and very good.

Chicken Breasts--I used 5
1 jar of spaghetti sauce 26 oz.
6 tbsp parmesan cheese
1 1/2 cups shredded mozzarella cheese

Put spaghetti sauce in 9x13 baking dish. Add 4 tbsp of parmesan cheese to it. Place chicken on top of sauce and turn over coating both sides. Put tin foil over dish and bake at 375 for 30 min. Uncover and top with mozzarella cheese and rest of parmesan cheese. Bake for 5 more min uncovered or until cheese is melted. Can serve over pasta.

Amanda--could you post yours too? thx