Zucchini Stuffing.

I've been having some problems on here...I've attempted to post this three times now - from start to finish - and so this time I will just say that this recipe is amazing.  I had it at a pot luck at work in the form of a casserole, I got the recipe, made it my own by turning it into a side dish, and now present it to you.

Zucchini Stuffing
(adapted from Linda K)


2 medium zucchini (sliced & chunks)
1 large onion (chopped)
1 cup carrots (shredded)
2 cans mushrooms
12-16 ounce bag of sage and onion croutons
4 tablespoons butter
1 can cream of mushroom soup
1 small container sour cream
2 tablespoon chicken base (bouillon)

Saute veggies in butter with chicken seasoning until zucchini appears clear.  Combine soup, sour cream, and croutons.  Add cooked vegetables and combine.  Pour into baking pan.  Cover.  Bake at 375 degrees for 45 minutes.  Uncover and bake for additional 20 minutes or until the top appears light brown.

I need to mention that Linda submitted this into our department's cooking contest and won first prize.  The dish was a big hit.  I think my version is just as big of a hit and will be a perfect fit on my Thanksgiving table.

 Enjoy!

Butterscotch Toffee Cookies.

 
As I thought about the upcoming bake sale at work I dreamt up these cookies.  The cookie base is butterscotch, but without an overwhelming butterscotch flavor.  The cookies themselves are filled with Health Toffee Pieces and chocolate chips.  They sounded like all kinds of delicious...as it turns out: they are delicious!

Butterscotch Toffee Cookies

(Recipe by Holly)

2 sticks of butter (softened)

1 cup brown sugar

2 small packages of sugarfree butterscotch pudding mix

2 eggs

2 cups flour

1 teaspoon baking soda

1/2 bag Health Toffee pieces

1 bag semi-sweet chocolate chips

Preheat oven to 350 degrees.  Beat bugger and sugar until fluffy.  Add dry pudding mix and beat until blended.  Add eggs; mix well.  Slowly add flour and baking soda, beating until completely blended.  Stir in toffee pieces and chocolate chips.

Form balls of dough (using about 1 tablespoon) and place on baking sheet.  Bake 8-10 minutes.  Cook for 1 minute on the baking sheet and then transfer to wire rack to cool completely.

Super simple.  Super easy.  Super tasty.

Cheeseburger Pasta.

This evening I bring you a quick and easy dinner.  It's also tasty and went well with seasoned tater tots.  I'm guessing this could easily go on my huband's favorite meal list based on ingredients and taste.  I'd be willing to add it to mine for ease of preparation.  This recipe is perfect for a week night dinner.  There is minimal prep.  You can make dinner from start to finish in less than 30 minutes!

Cheeseburger Pasta

(adapted from Campbells)
1 lb ground beef
1/4 cup chopped onion
1 small can cheddar cheese soup
1 1/4 cup beef broth
1 1/2 cups water
1/2 cup ketchup
2 cups uncooked small pasta
salt, pepper, garlic to taste


Brown ground beef and onion in a large skillet.  Add cheddar cheese soup, beef broth, water, ketchup, and pasta.  Over medium heat, bring to a boil and then cook while stirring frequently for 10 minutes or until noodles are cooked.  Remove from heat and allow to cool/thicken for 5-10 minutes.  Serve alone or with french fries or tater tots.

Again, this is super simple and tastes good.  It's sure to be a hit with kids and adults alike.  You could easily add mushrooms for added flavor and texture or omit the onions if you have a non-onion eater in your household. Either way - enjoy!

 

Pumpkin Swirl Cheesecake Bars.

Fall baking and cooking is now fully underway at my house.  I want to bake with apples, pears, and pumpkins.  I want to use cinnamon, nutmeg, ginger, and cloves.  I want to make mashed potatoes, stuffing, and hearty soups.  I want to come in from the cool evening air to delicious homemade goodness.  But what I really need to do is slow down!  We won't be able to keep up if I continue as I'm going.  

These pumpkin swirl cheesecake bars were definitely worthy of my weekend time this weekend.  My taste-buds were delighted with the ginger snap crust and swirls of "pumpkiny" goodness. 

Pumpkin Swirl Cheesecake

(adapted from Philadelphia Cheesecakes & More Cookbook)

1 1/2 cups crush ginger snaps

1/2 cup pecans pieces 

1/4 cup butter (melted)

4 8-ounce packages of cream cheese (softened)

1 cup sugar (divided 3/4 & 1/4)

1 1/2 teaspoons vanilla

4 eggs

1 cup canned pumpkin

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

Combine ginger snap crumbs, pecans, and butter.  Press firmly into the bottom of a 9x13 baking dish.  

Preheat oven to 325 degrees.  Beat cream cheese, 3/4 cup sugar, and vanilla.  Add eggs - one at a time.  Beat until well blended after each egg.  Remove 1 1/2 cups mixture and set aside.  Stir the remaining sugar, pumpkin, and spices into the remaining mixture.  Beat until smooth and well combined.  Pour half of the mixture on top of the prepared crust.  Using half of the reserved mixture, drop spoonfuls of mixture on top of pumpkin.  Repeat with remaining mixtures.  Use a knife to cut through the layers to create a swirl effect.

Bake for 45 minutes or until center is almost set.  Cool completely.  Refrigerate.  

Caramel Pear Bars.

After my long hiatus I am happy to bring you a delicious autumn recipe that you will want to make sooner than later.  I like to stock up on pears specifically for this recipe.  And its so good that I had this earlier this month as my birthday treat!

Caramel Pear Bars
(adapted from Taste of Home)

2 1/2 cups flour
1 1/2 cups oatmeal
1 1/2 cup brown sugar
1 1/2 teaspoons cinnamon
3/4 cup butter (melted)
1 package of caramels
1 1/2 tablespoons milk
5-6 medium pears (sliced thin - peeled or unpeeled)

Combine flour, oatmeal, brown sugar, and cinnamon.  Stir in melted butter - mixture will be someone crumbly.  Set aside 1 1/2 cups to use as topping.  Press the remaining mixture into an ungreased 9x12 baking dish.  Melt caramels and milk until smooth.  Place pear slices on top of crust.  Drizzle caramel sauce over the top of pears.  Sprinkle with reserved mixture.  Bake in a 350 degree oven for 30-35 minutes.  Allow to cool for at least 30 minutes.

Most delicious served slightly warm with vanilla ice cream.  If you are lucky enough to have leftovers, store them in the refrigerator.  Mmmm.  I think I need to get some more pears!

Honey Oat Bread.

I have been talking a lot on my facebook page about this amazing bread recipe I found.  Finally I am getting around to posting the recipe so that you too can take part in some delicious bread eating!

I was at the Amish market recently and thought I would buy a different kind of flour.  (Usually I do the 1-cup whole wheat to 2-cups white).  I settled on oat flour.  After I got home and started searching for recipes I found out that maybe oat flour wasn't such a good choice.  Oat flour is heavy and contains little to no natural leavening agent.  I had a difficult time finding something that could take the place of my old stand-by bread recipe.  I needed something that would taste good from the time I took it out of the oven to later in the week when it was being toasted for breakfast...

In the end it was King Arthur Flour that came through for me.

Honey Oat Bread

(Adapted from King Arthur Flour)

1 cup water
1/3 cup milk
1/2 stick butter (softened)
2 tablespoons brown sugar
2 tablespoons honey
1 cup rolled oats
1/2 cup oat flour (could also ground your own oats)
2 1/2 teaspoons yeast
1 tablespoon wheat gluten
1 1/2 teaspoons salt
2 1/2 cups bread flour

...and now comes the point where I make a confession.  Once I have the ingredients gathered I place in the bread machine - liquid on the bottle and yeast placed into a hole of flour...then I turn the bread machine to the dough setting and walk away for an hour and a half.  When I return I remove the dough from the machine, work it into a log, place in a loaf pan, cover with a towel, and walk away again.  I return in 45-60 minutes to place the bread in a pre-heated 350 degree oven to bake for 35-40 minutes.

I realize it's kind of like cheating, but at the same time it's not cheating at all.  And it beats store-bought bread by a million!!  

This bread is tender, moist, and has a hint of sweetness to it.  It tastes phenomenal straight from the oven slathered with butter (it really does) and it tastes just as a great toasted a few days later.  Best.bread.of.the.moment. 

Go ahead and challenge yourself to make this!  If you don't have a bread machine you can go to King Arthur for totally from scratch directions.  

Too Hot to Cook.

Not only has it been too hot to cook; we've been without a working refrigerator for a few days. The combination of the two have left us looking to friends and family for meals.

Thank you to those who fed us! We've eaten well!

Back to regularly planned cooking and baking in the coming days!