Tuesday, July 14, 2009

Fresh Tomato Soup

This is a great way to use those extra tomatoes from your garden.


4 cups chopped fresh tomatoes
1 onion, sliced
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste


1. In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil and gently boil for 20 minutes.

2. Remove from heat and run the mixture through a food mill into a large bowl. Discard anything left over in the food mill.

3. In then stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown.

4. Gradually whisk in a little of the tomato mixture, so that no lumps form. Then stir in the remaining mixture.

5. Season with salt and sugar, to your taste.

I like to make this in big batches and freeze it.

Shake and Bake Mix

This recipe makes alot. On average, you only need 1/2 cup for 4-6 large chicken breasts.


2 cups dry bread crumbs
2 Tablespoons + 2 Teaspoons vegetable oil
1 1/2 teaspoons salt
1 1/2 teaspoons paprika
1 1/2 teaspoons celery salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic salt
1/4 teaspoon minced garlic
1/8 teaspoon minced onion
1/2 pinch dried basil
1/2 pinch dried parsley
1/2 pinch dried oregano


In a large resealable bag, combine all ingredients together. Seal bag and shake all ingredients together. Store in a airtight Tupperware or similar container.

Bake your chicken in a preheated 400 degree oven. 40 minutes for bone in chicken, 20 minutes for boneless chicken.

Zucchini & Corn Cakes


3 medium (1 1/2 lbs) zucchini, cored, seeded, shredded (about 5 cups)
2 ears of corn, shucked, kernels removed (about 2 cups)
2 green onions, trimmed, chopped
2 Tbsp chopped fresh oregano or 1 tsp. dried oregano
1 cup Hime Tempura Batter Mix (or 1 1/2 cups Bisquick)
1 tsp salt
1/2 tsp pepper
2 Large Eggs
1/4 cup water
3 Tbsp Vegetable Oil, divided


  1. Blend zucchini, corn, onions, oregano, tempura batter, salt, pepper, eggs, and water in large bowl until well-mixed.
  2. Heat 1 Tbsp vegetable oil in large skillet or griddle on MEDIUM until oil faintly smokes.
  3. Drop 1/2 cup batter onto large skillet and spread to form 3 to 4-inch pancake with back of spoon. Make 3 more pancakes. Cook about 3 min on first side, until golden-brown. Turn over; cook 2 min. Transfer to serving plate; keep warm.
  4. Add 1 Tbsp oil before each new batch of pancakes. Repeat step 3 until all batter is used.
Taken From: Wegmans

Microwave Bread and Butter Pickles


1 large cucumber, sliced
1 tsp. salt
1 onion, thinly sliced
1/2 tsp. mustard seed
1 cup sugar
1/2 cup distilled white vinegar
1/4 tsp celery seed
1/4 tsp ground tumeric


1. In a medium Tupperware microwaveable bowl, mix all ingredients together.

2. Microwave on high 7-8 minutes, stirring twice, until cucumbers are tender and onion is translucent.

3. Transfer to sterile jars. Seal and chill in the refrigerator until serving.

Taken from: http://allrecipes.com/Recipe/Microwave-Bread-and-Butter-Pickles/Detail.aspx

Monday, July 13, 2009

Sweet Pickle Relish

Thank you Shelli for this recipe - everyone loves it :-)


1 green pepper, chopped
1 red pepper, chopped
2 cups onion, chopped
4 cups cucumber, chopped
1/4 cup pickling salt

2 cups vinegar
3 1/2 cups sugar
1 Tbs mustard seed
1 Tbs celery seed


Put the first 4 ingredients into a big bowl and cover with the pickling salt. Cover with cold water and let sit for 2 hours.

Mix together the vinegar, sugar, mustard and celery seed in a sauce pan and bring to a boil.

Drain the cucumber mixture and add to the boiling mix. Simmer 10 minutes.

Put it hot jars and process in a hot water bath for 10 minutes.

Homemade Pizza Sauce


  • 1/2 cup chopped onion
  • 2 tablespoons minced garlic
  • 2 tablespoons oil
  • 1 cup chopped fresh tomato
  • 8 ounces tomato sauce
  • 6 ounces tomato paste
  • 1 teaspoon salt
  • 2 teaspoons oregano
  • 2 teaspoons basil
  • 1/8 teaspoon pepper


    In large skillet, saute onion and garlic in oil until tender. Stir in remaining ingredients.  Simmer for 30 minutes. Stir occasionally.

      I make this in big batches and freeze it :-)
      Update August 2010: I made this in the crock pot today.  Here is how I did it:
      Add the oil, onions and garlic in the crock pot and cook on high for approximately 30 minutes or until onion is tender.  Add the chopped, peeled and seeded tomatoes (I use way more than it calls for) and remaining ingredients and cook on high for an hour, then reduce to low until ready to use. You can also run this through the blender for a more smoother sauce - this will depend on your own taste.

      Zucchini Brownies


      * 1/2 cup vegetable oil
      * 1 1/2 cups white sugar
      * 2 teaspoons vanilla extract
      * 2 cups all-purpose flour
      * 1/2 cup unsweetened cocoa powder
      * 1 1/2 teaspoons baking soda
      * 1 teaspoon salt
      * 2 cups shredded zucchini
      * 1/2 cup chopped walnuts
      * 6 tablespoons unsweetened cocoa powder
      * 1/4 cup margarine
      * 2 cups confectioners' sugar
      * 1/4 cup milk
      * 1/2 teaspoon vanilla extract


      1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

      2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

      3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

      Taken From: http://allrecipes.com/Recipe/Zucchini-Brownies/Detail.aspx

      Tangy Slow Cooked Pork Roast

      1 large onion, sliced
      2 1/2 pounds boneless pork loin roast
      1 cup hot water
      1/4 cup white sugar
      3 tablespoons red wine vinegar
      2 tablespoons soy sauce
      1 tablespoon ketchup
      1/2 teaspoon black pepper
      1/2 teaspoon salt
      1/4 teaspoon garlic powder
      1 dash hot pepper sauce, to taste (optional)

      1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
      2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

      Taken from: http://allrecipes.com/Recipe/Tangy-Slow-Cooker-Pork-Roast/Detail.aspx

      Easy Vanilla Ice Cream

      1 (8oz) container whipping topping, thawed
      1 (12 oz) can evaporated milk
      1/2 (14 oz) can sweetened condensed milk
      1 1/2 tsp. vanilla extract

      1. Beat all ingredients in a large bowl, until smooth.
      2. Pour into your ice cream freezer, according to manufacturers instructions or into a Tupperware container or other freezer container. Seal tightly and place in freezer for 24 hours.

      Chocolate Chip Mint - Replace vanilla extract with peppermint extract, add in a few drops of green food coloring and add is some mini chocolate chips.

      Chocolate - Add chocolate syrup to ingredients above.

      You can adapt this recipe to your own liking, replacing or adding just about anything you can think of.

      Zucchini Parmesan

      This one is cooked in the microwave.

      2 medium zucchini, thinly sliced
      1 (4oz) can mushrooms, drained
      1 tsp oregano
      1 tsp basil
      1/4 tsp garlic powder
      Peppers, chopped
      Onions, chopped
      8oz shredded Mozzarella cheese
      1 (16oz) jar pasta sauce
      Grated Parmesan cheese


      1. Place zucchini in a 12" x 7" glass baking dish. Layer evenly, top with peppers and onions.
      2. Microwave on High for 5 minutes, or until tender.
      3. Remove from microwave, sprinkle with oregano, basil, garlic powder and Parmesan cheese.
      4. Layer mushrooms on top and then Mozzarella cheese.
      5. Top with pasta sauce. (I sometimes put the pasta sauce on before the mozzarella cheese and then mozzarella cheese on top of sauce)
      6. Microwave on High for 10-15 minutes or until hot and bubbly.

      Saturday, July 11, 2009

      Linda's Zucchini Casserole

      1 8oz pkg Cornbread Stuffing Mix, prepare according to directions

      6-8 cups thinly sliced zucchini

      Approx. 1/4 fresh parsley, chopped

      Approx 4-5 fresh basil leaves, chopped

      Garlic Powder (I used ALOT - a couple cloves fresh garlic minced would be great)

      Salt and Pepper to Taste

      Cream of Chicken Soup (Cream of Mushroom or Celery would be great, too)

      1. Place 1/2 of stuffing in greased casserole.

      2. Mix zucchini, parsley, basil, garlic, salt and pepper and soup together.

      3. Place on top of stuffing.

      4. Top with remaining 1/2 of stuffing.

      5. Bake 350 degrees for 30-40 minutes or until bubbly and stuffing is golden brown.