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Archive for August, 2009

ZUCCHINI SOUP
4 cups sliced zucchini

1 medium onion, chopped
3 T. butter
1 cup water
1 can cream of chicken soup
1 cup milk
1 cup 1/2 & 1/2
1 tsp. basil
salt & pepper to taste

In a large saucepan, saute onion in butter for several minutes. Add zucchini and water – simmer about 30 minutes. Remove from heat and whir in blender (be careful – it will be very hot – I suggest cooling it a few minutes first). Return to saucepan and stir in soup, milk, 1/2 & 1/2 and seasonings. Heat to simmering. Yield: 4 servings

 

Other than sauteeing or steaming yellow squash, the following recipe is the one I use most when this yummy vegetable is in season.

SQUASH CUSTARD

1 -1/2 lbs. (2 large) yellow summer squash

salt & pepper

1 medium onion, chopped

1 cup white sauce, medium thickness seasoned to taste

1/2 cup American cheese, grated

2 eggs, slightly beaten

1 cup buttered bread crumbs

2 Tb. parmesan cheese

Wash and cube the squash.  Cool with the onion until tender in a little boiling salted water.  Drain thoroughly and combine with the white sauce, American cheese and eggs.  Turn into a greased baking dish, sprinkle with the buttered crumbs and the parmesan cheese.  Bake at 350 for about 30 minutes, or until browned.  Serves 4 – 6

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Dessert is a sweet treat after any meal.

But sometimes you may not have time to prepare anything ahead. Try these fast & easy ideas to top off any meal.

Tickle your tastebuds with some fresh fruit combinations..

 
strawberries
Twirl strawberries, sliced kiwifruit, and mandarin orange segments in microwavable dipping chocolate.  I find mine in the produce section, but yours may be in the baking aisle or near the ice cream toppings.

For a pretty parfait, layer fresh blueberries, strawberries, bananas or peach slices with instant white chocolate, cheesecake, or vanilla pudding and serve with vanilla wafers.  You may also add a layer of granola for crunch and eye appeal.

Doesn’t a caramel apple yogurt parfait sound yummy? And it’s healthy too – put some yogurt in the bottom of a parfait glass, add some chopped apple, more yogurt, then top with some fat free caramel ice cream topping and pecans. MMM!

Or…When you have time, prepare cookie dough ahead and place tablespoonsful on baking sheet. Freeze until solid, then transfer to freezer bags or containers. About 30-45 minutes before baking, place individual cookies on baking sheet and cover with waxed paper. Bake when thawed – then serve warm homemade cookies!

Yuuummm!! ME – COOKIE MONSTER!

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Zippy Zucchini

zucchini

credit:hilderbrant

My mother use to can zucchini and made it taste like pineapple?! It’s amazing the many flavors zucchini can ‘take on’…

ZUCCHINI CASSEROLE (A favorite of my mom’s)
4 cups peeled, diced zucchini
1 grated carrot
1 grated onion
1 can cream of chicken soup
1 cup sour cream (don’t use fat free)
1 box stove top stuffing
salt and pepper to taste

1 cup crushed cornflakes mixed with 1/4 cup melted butter

Preheat oven to 350. Boil zucchini in salted water for 4 minutes – drain. Mix all ingredients together in large bowl and place in greased 9″ X 9″ casserole dish. Top with cornflake crumbs. Bake 45 minutes, uncovered.

The following is an amazing recipe because I’ve had people bet me (a preacher even!) that this was made with apples…yum!!

(I reduced the margarine by nearly 1 stick – the original recipe calls for 3!)

ZAPPLE CRISP

8 cups peeled, sliced zucchini

1/3 cup lemon juice
1/4 cup water
3/4 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg

Crust:
3-1/2 cups flour
1-1/4 cups sugar
1 cup margarine, plus 2 T.
dash salt
2 tsp. cinnamon

Preheat oven to 375. Cook zucchini in lemon juice & water until tender.  Add sugar, cinnamon & nutmeg.  Mix crust ingredients until crumbly.  Use 1 cup crust mix to thicken filling.  Pat 1/2 of remaining crust into 9″ X 13″ baking pan.  Bake 10 minutes. Remove from oven, spoon filling over crust and spread evenly.  Top with the rest of the crumb mixture, patting down.  Sprinkle with cinnamon and bake 30 minutes more at 375.   ENJOY!

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What a creative Maker we have!  Amazing isn’t He?

This video reminded me of two passages of scriptures….I hope you will consider them, and ask, along with me,  how are we like the chameleon?

Ephesians 4:14 –

…that we should no longer be children, tossed to and fro and carried about with every wind of doctrine, by the trickery of men, in the cunning craftiness of deceitful plotting…

Ephesians 6:10, 12 – 13

Finally, my brethren, be strong in the Lord and in the power of His might.  Put on the whole armor of God, that you may be able to stand against the wiles of the devil…. Therefore take up the whole armor of God, that you may be able to withstand in the evil day, and having done all, to stand.

 

 

 

 


P.S. –

After this had been posted, I was told by my


reliable sis-in-love, who is an optician, that this video


is an advertisement for a company selling sun glasses.


I have to say I was disappointed, but it still


doesn’t change that fact that God IS amazing!


And it’s a lot of fun to watch the video anyway….


Just wanted you to know.

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It’s always fun to have dips made up for an easy snack – for the summer, for a getaway, for company. Hope you enjoy!!

credit: heydrienne

credit: heydrienne

CREAMY FRUIT DIP

1 8-oz. pkg. reduced fat cream cheese
3/4 cup packed brown sugar
1 cup (8 oz) reduced-fat sour cream
2 tsp. vanilla extract
1 tsp. lemon extract
1/2 tsp. ground cinnamon
1 cup cold 2% milk
1 pkg. (3.4 ozs) instant vanilla pudding mix
(can use sugar free if desired)
Assorted fresh fruit

In a small mixing bowl, beat the cream cheese and brown sugar until smooth.  Beat in the sour cream, extracts and cinnamon until smooth. Add milk; mix well.    Add pudding mix; beat on low speed for 2 minutes.  Cover and refrigerate for at least 1 hour.  Serve with fruit.

EASY FRUIT DIP

1 – 8 oz. cream cheese, room temperature
1 small container marsh(a)mallow cream
Blend well – use as fruit dip or dressing for fruit salad.  MMM!
(I once worked in the kitchen at a preschool – when I had to type up the new inventory list, I automatically typed my name when typing the word marshAmallows, and I’ll always remember that!)

credit: ^riza^

credit: ^riza^

CHEESECAKE DIP

8 oz cream cheese, softened
2/3 cup sour cream
6 Tbsp powdered sugar
2 Tbsp milk
1/2 tsp almond extract
1 qt fresh strawberries
1/2 cup graham cracker crumbs

In a mixing bowl, beat cream cheese until smooth.  Add the sour cream, sugar, milk and extract; mix until smooth.  Transfer to a serving bowl.  Place the strawberries and crumbs in separate serving bowls.  Dip strawberries into cheesecake mixture, then into crumbs.  Makes about 2 cups.

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Today is my dear hubby’s 62nd birthday.  He is a proud veteran of the Vietnam War and served 20 years in the military.  He is 100% disabled – including being diabetic – from the effects of Agent Orange.

He is my man of ‘steel and velvet’, and I’m so thankful God lets me be his wife.

I want to honor him today by sharing our favorite sugar free dessert….and his birthday cake.  Do hope you’ll try it.  I have often served it to company, and they have no clue it isn’t sugarFULL.

I’ve made this so many times, I have the recipe memorized.

CREAM PUFF CAKE

1 stick margarine
1 cup water
1 cup all purpose flour
4 eggs
1 – 8 oz. cream cheese, softened
2 small pkgs. sugar free instant vanilla pudding (we prefer french vanilla)
3-1/2 cups milk
1 8oz. frozen whipped topping, thawed
sugar free chocolate syrup, optional

Preheat oven to 400. In medium saucepan, place margarine and water – bring to a boil.  Stir in 1 cup of flour – I use a wooden spoon – until it makes a ball. Cool 2 minutes, then stir in eggs – by hand – mixing well after each addition. Spread in ungreased 9″ X 13″ X 2″ baking dish. Bake 25 minutes until golden brown. Cool completely. Blend cream cheese, then add milk and instant pudding mix; beat until smooth.  Pour over base, then top with whipped topping. Serve with a drizzle of chocolate syrup.

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You deserve a break today!

You deserve a break today!

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