Wednesday, August 12, 2009

Dutch Oven Potatoes

OK, this is just an estimate, I have never really had a recipe we just make these.

Dutch oven potatoes
for a 12 inch deep dutch oven

up to 10 lbs of potato, sliced. (you can do that by hand, I use the salad shooter. peeled or not)
1 lb bacon 3/4 for bottom, 1/4 for top
grated cheese
salt, pepper, season salt
sliced onion if you like that

we line our dutch ovens, but you don't have to. I like to slice small and cook 1/4 of the bacon and reserve it for the top.
cut up all your potatoes, line the dutch oven with the raw bacon. start to layer the potatoes, with salt, pepper, season salt and onion if desired. just season to taste, until you get all the potatoes in the dutch oven. cook with the appropriate # of coals for the size of the oven. check them at about 45 mins to 1 hr. when the potatoes are cooked through, add the grated cheese and the cooked bacon on top. when that melts, usually 15 min. you are ready to eat.

Tuesday, August 11, 2009

Chocolate Zucchini Bread

3 eggs, gently beaten
1 C sugar
1 C brown sugar
1 C oil (I actually use a cup of applesauce instead)
2 C grated zucchini
1/2 tsp almond extract
3 T cocoa
2 C flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon

In a bowl, gently beat eggs and add sugar, brown sugar, oil (or applesauce), zucchini, and almond. Mix well. Mix in cocoa, flour, salt, baking soda, baking powder and cinnamon. Pour in two greased bread loaf pans. Bake at 350 degrees for 50-60 minutes.

Tastes fabulous with homemade cream cheese frosting. Of course I can't have that right now but discovered that Duncan Hines vanilla frosting is yummy on it too!

Butter Rolls - Breadmaker

For those of you that love plain ole good white yeast rolls, but want to save time using your breadmaker, here ya go! This is another recipe that came from my breadmaker cookbook!

3/4 cup milk
1 tsp salt
1/4 cup water
1/4 cup butter, softened
1 egg
2 3/4 cups Bread flour
2 tbs sugar
2 tsp dry active yeast.

Place all ingredients in the breadmaker pan in order listed above. Set for dough setting. When done, remove dough to a lightly floured surface and knead 2-4 times to get air bubbles out.

Shape as deisred and place in a greased or sprayed pan. Let rise for 1 hour covered with a clean kitchen towel or sprayed saran wrap. Preheat oven to 350 degrees. Bake for 25-30 minutes.

Seriously, easy and yummy :)

Honey and Wheat Rolls - breadmaker

Dairy free for those of you who are checking!

This yummy and super easy recipe came from the cookbook that I got with my breadmaker about 14 years ago LOL It has the best recipes I swear. Don't think I've tried one I didn't like yet!

Place all ingredients in order in your breadmaker. All should be at room temp.

1 Cup water
1 teaspoon salt
1/4 cup honey
1 egg (slightly beat before adding)
2 cups bread flour
1 cup whole wheat flour (not better for bread ww, just regular ww)
2 teaspoons dry active yeast.

Put this in your machine on the dough setting. When done, remove dough and knead 2-3 times on a lightly floured surface to elminate any air bubbles. Shape as desired ( I usually do pan rolls - divide into 12 pieces, shape so the top is smooth, place in a greased or sprayed 9x9 pan. Also works well to do the same thing only in a greased muffin tin). Cover with sprayed saran wrap or a clean kitchen towel. Let rise for 1 hour. Preheat oven to 350 degrees. Bake for 25-30 minutes.

The rolls are fluffy and yummy. Both my kids ate them when they first came out of the oven (ok, so we did cool the baby's but he wolfed it down too!)

Monday, August 10, 2009

Stacey's Yellow Squash bake

Another yummy and fresh recipe from Stace :)

Recipe #2 I use this version the most!!
Yellow squash casserole

1 1/2 lbs. yellow squash sliced and boiled till soft and drained well
1 can low sodium mushroom soup
1 8 oz carton fat free sour cream
1 4 oz jar pimento (chopped) I buy at Walmart
1 8 oz can of water chestnuts (chopped)
1 stick of butter of marg.
1 medium onion (chopped)
1/2 package of Pepperidge farm herb stuffing mix

In a large bowl, mix cooked squash, mushroom soup, sour cream, pimento, water chestnuts and onion together put to one side. Melt 3/4 stick of butter (or use a little olive oil instead) Mix well with breadcrumbs and put 3/4 of the bread crumbs in the bottom of a 2 qt. dish. Pour squash mixture over 3/4 of the breadcrumbs then sprinkle the remaining 1/4 on the top. Bake at 35o degrees for 40 minutes.

Stacey's lower fat zucchini bread

This recipe came from my friend Stace at designing and motherhood :) I love zucchini bread but hate all the fat so here is a nice alternative. I've not tried it as of yet, but I do have a zucchini earmarked for this!

My zucchini bread FAVORITE recipe (when counting calories)!

I have tried and trued Zucchini bread recipes over and over again. I am watching my waste line so I make this recipe that is low fat but tasty. Keep in mind the full fat recipes are better tasting when compared side by side. On the other hand, we care about the calories, RIGHT?! Enjoy!

Makes 16 servings

2 cups unbleached all-purpose flour
1 cup whole wheat pastry flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs
1 cup brown sugar
1 cup skim milk, rice milk or soy milk
1/2 cup unsweetened applesauce
2 tsp. vanilla extract
2 cups grated zucchini (1 medium)

Combine dry and wet ingredients. Bake at 325 degrees for about 70 min and test with a toothpick.