Orange Carrot Zucchini Cookies with Orange Cream Cheese Frosting

My Mom used to make Orange Carrot Cookies when I was a wee lass. I thought of them when Steve brought in carrots from the garden. Besides all of the carrots the zucchini are bountiful so I decided to create my own variation of the original.

3/4 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 cup shredded carrots
1 cup shredded zucchini
1 orange, juice and rind 7 tablespoons
1/2 teaspoon salt
2 teaspoons baking powder
1 cup whole wheat flour
2 cups all-purpose flour






Preheat oven to 375.

Cream butter. Add sugar, egg and vanilla and stir. Mix in carrots and zucchini. Alternate adding dry ingredients with orange juice.

Bake for 10-15 minutes. Frost after cookies have cooled.

Frosting:
2 tablespoons butter
2 tablespoons cream cheese
2 tablespoons orange juice
powder sugar

Cream butter and cream cheese. Add powdered sugar and orange juice to make the frosting the consistency that you want.

Summer Macaroni Salad with Bacon and Peas

This recipe inspired our salad. We had a lot of fresh peas and it gave us the opportunity to enjoy them fresh out of the pod. We aren't too picky about what shape our pasta is in, we just use what is on hand.


12 oz pasta, cooked according to package instructions and cooled
1 cup fresh peas or frozen, thawed
1/2 cup bacon bits
Canned chicken, optional
1/3 cup Miracle Whip
1/3 cup mayonnaise
1/3 cup sour cream or plain Greek yogurt
salt and pepper

Add the cooked and cooled macaroni, peas, bacon and chicken to a large bowl.

Mix miracle whip, mayonnaise, sour cream together. Toss with the macaroni/peas/bacon and refrigerate for a few hours or overnight to let the flavors mingle together.

Wonderful Whipped Cream Frosting

I used this recipe to top Jello Refrigerator Cake that I made as cupcakes and used cheesecake pudding. This is lighter then buttercream frosting and I thought that it tasted good but Steve was disappointed. He thought for sure it was buttercream. Sometimes you just need something lighter. The recipe comes from Food.

1 quart heavy whipping cream
1 (4 ounce) box pudding mix (any flavor)
1/3 cup powdered sugar

Chill large bowl and beaters in freezer for at least 30 minutes before use.
  

Beat whipping cream in chilled bowl with chilled beaters, slowly add pudding and powdered sugar, beat until mixture is thick and creamy, but still spreadable.
  

NOTE: This makes A LOT of frosting it's very light and not overly sweet great for cupcakes, layer cakes, and tarts can also be used in trifles (or just eaten with a spoon ;).

Fresh Zucchini Muffins

Constantly looking for new zucchini recipes since the garden has exploded with them. I made a double batch so that we could freeze some when we are in a rush. I changed the recipe by adding whole wheat flour, using applesauce for oil and adding oatmeal to the cinnamon and sugar for the topping. The original recipe is found here.

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 1/2 cups grated zucchini (about 2 small to medium-size zucc’s)
1/2 teaspoon salt
2 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1/3 cup unsweetened applesauce
2 teaspoons baking powder
Cinnamon and sugar for topping

Preheat oven to 375. In large bowl, whisk together flour, sugars, salt, baking powder, cinnamon, and nutmeg. Set aside.

In medium bowl, combine grated zucchini, eggs, vanilla, and applesauce. Stir well to combine, then gently stir into flour mixture. Be careful not to overwork this—it will lead to dense muffins!

Fill lined muffin tins about 3/4 of the way up with the batter and then sprinkle cinnamon and sugar on each. Bake for about 30 minutes or until golden.

Fruit Salad

If you are looking for something quick and easy this fits the bill. I made it last Sunday for dinner and they polished it off. We didn't have pineapple and it was still yummy! Next time I think I will let it sit overnight so that the pudding can mingle with the juices. Original recipe found here.

2 tablespoons dry instant vanilla pudding mix
1 pound of strawberries, quartered
1/2 pint blueberries
1/2 pint raspberries
1/2 pineapple, cubed
1 bunch grapes

Sprinkle fruit pudding powder and stir. Serve immediately or allow to sit overnight.

Sweet Onion Dip

This is a great dip for Baked Zucchini Sticks but Steve also likes it as a sandwich spread. I am supposed to make it and keep it in a bottle in the fridge so he can always have it. The recipe comes from King Arthur Flour. Makes 1 1/2 cups dip.

1 tablespoon butter
1 medium sweet onion, sliced (about 1/2 pound)
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
1 cup mayonnaise

Melt butter in a medium-sized frying pan over moderate heat, and add onion. Cook, stirring occasionally, until the onion softens, then caramelizes. This should take between 20 and 25 minutes, at medium-low heat. The lower the heat, the longer it takes, but the less likely you are to burn the onions. When the onions are medium brown, remove them from the heat.

Place onions, apple cider vinegar, honey and mustard in blender or food processor. Process until fairly smooth. Remove from blender and stir in mayonnaise.

Baked Zucchini Sticks

These will definitely be back on the menu. Serve them with Sweet Onion Dip. Recipe from King Arthur Flour.

3 medium-size zucchini, about 9″ to 10″ long
1 cup Panko bread crumbs
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon Pizza Seasoning or mixed Italian herbs
2 large eggs

Cut each zucchini into 3″ sticks about the diameter of your finger. Cutting each zuke into 9 sticks lengthwise, then cutting into 3″ lengths, works well. Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer.

Rinse them thoroughly; you want to get rid of any excess salt. Then pat them dry.

Preheat the oven to 425°F. Line a baking sheet with parchment.

Combine bread crumbs, Parmesan cheese and seasoning in a bowl. Beat the eggs in a separate bowl. Dip each zucchini stick in the egg and then roll it in the crumbs. Place on baking sheet.

Bake the sticks for about 12 minutes, until they’re starting to brown. Remove from the oven, and turn them over; you may actually need to do this one by one, or you may be able to turn several at a time using a spatula. Bake for an additional 12 to 16 minutes or so, until golden brown and crisp.

Chocolate Chip Cookies

This recipe comes from Gentry. She says that with some cookies you need to chill after making but these you don't need to.  Enjoy :) they are very delicious :)

3/4 cup salted butter (softened)

1/4 cup canola oil

1 cup sugar

1 cup packed brown sugar

2 eggs

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 tsp. vanilla (I double it)

3 cups flour

1 1/2 cups chocolate chips (I use 2 cups and use dark chocolate)

Preheat oven to 350 (I do 325).

 

Cream butter, oil, and both sugars. Add eggs and beat batter until fluffy. Add baking soda, baking powder, salt, and vanilla. Add flour 1/2 cup at a time. (Dough will be sticky)Fold in chocolate chips.

 

Roll into 1" balls. (Do not flatten)Place 2" apart from each other.Bake 8-9 minutes. (Just until edges barely go golden brown)

Easy Fiesta Beans

This is another easy recipe from Recipe that is a nice side with tacos, enchiladas, burritos, etc.

1 16-ounce can nonfat refried beans, preferably spicy

1 15-ounce can no-salt-added pinto beans, rinsed

1/2 cup prepared salsa

2/3 cup shredded sharp Cheddar cheese, divided

4 scallions, sliced

Position rack in upper third of oven; preheat broiler.

Combine refried beans, pinto beans, salsa and 1/3 cup cheese in a saucepan. Cook over medium heat, stirring, until the mixture is hot and the cheese is melted, 6 to 8 minutes. Spoon the bean mixture into a 2-quart baking dish and sprinkle with the remaining 1/3 cup cheese and scallions. Broil until the cheese is lightly browned, about 2 minutes.

Mexican Rice

This recipe comes from Recipe and is really good and simple but it makes a lot of rice.

3  tablespoons  butter

1  small  onion, chopped

1  clove  garlic, minced

1 1/2  cups  long-grain rice, uncooked

1  can  (15-ounce) whole-kernel corn, drained

2  cans  (10-ounce) diced tomatoes with green chilies

2  cans  (14.5-ounce) chicken broth

1  teaspoon  ground cumin

1/2  teaspoon  salt

1  cup  (4 ounces) Monterey Jack cheese, grated

Preheat oven to 350 degrees F.

In a Dutch oven, melt butter over medium-high heat. Add onion, garlic, and rice. Cook until rice is browned, stirring often.

Stir in corn, tomatoes, broth, cumin, and salt. Bring to a boil. Cover, reduce heat, and cook for 20 minutes, or until liquid is absorbed and rice is tender.

Spoon rice into a lightly greased 9-x-13-x-2-inch baking dish. Top with shredded cheese

Bake, uncovered, for 15 minutes.

Healthy Black Bean Spinach Enchiladas

This recipe that I found on Six Sister's Stuff is especially great when your garden is out of control with spinach. Everyone loves these but I don't think they make great leftovers so gobble them up fresh.

15 oz. can black beans, rinsed and drained
15 oz. can of corn
6 oz. fresh baby spinach
6 green onions, thinly sliced
1 cup of fat free cottage cheese
1/3 cup cilantro, chopped - optional
2 teaspoon cumin
2 cups shredded 3 cheese blend (or your favorite cheese)
1 can of enchilada sauce
8 whole wheat or flour tortillas

In a large bowl, combine beans, 1 cup cheese, spinach, corn, green onions, cottage cheese,  2 tsp. cumin, and cilantro. Preheat oven to 375. Lightly spray a 9×13 inch baking dish, and pour a small amount of the enchilada sauce to coat the bottom.Generously fill tortillas with the bean mixture. Roll up tightly with ends tucked in, and place seam side down in dish.Pour remaining sauce over the enchiladas, coating evenly. Sprinkle with the other 1 cup of cheese on top. Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).

Cheddar -Topped Shepherd's Pie

This recipe comes from Martha Stewart. When I make mashed potatoes for a meal I plan for extra so that I can make this recipe.

2 pounds baking potatoes (about 4), peeled and thinly sliced
Coarse salt and ground pepper
1 tablespoon vegetable oil, such as safflower
6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
6 celery stalks, thinly sliced
1 large onion, chopped
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1/4 cup tomato paste
2 pounds ground beef
1 cup whole milk
1 1/2 cups shredded cheddar cheese

Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.

Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.

Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.

Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

Cook's Note: Both filling and topping can be made up to a day ahead and refrigerated separately.

Crusty Bread

Jamie introduced me to this bread and it is so good. The only problem that I have with it is that I have to decide the night before that I want to make it.

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1 Tablespoon raw sugar 
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt, sugar and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 25 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 25 minutes. After 30 minutes remove the lid and bake an additional 10 minutes. Remove bread from oven and place on a cooling rack to cool.

Slow Cooker Kalua Pork

This is the recipe on La Fuji Mama that I used for our luau. It was so simple and I didn't hear any complaints :) I didn't have Hawaiian sea salt so I substituted with regular sea salt that I had in the house. Makes 12-14 servings

5-6 pound pork butt roast
1 1/2 tablespoons Hawaiian sea salt (coarse sea salt)
1 1/2 tablespoons liquid smoke flavoring

Pierce the pork roast all over with the tip of a sharp knife. Place the roast in a large slow cooker and rub the salt all over the meat. Drizzle the liquid smoke over the meat.

Cover the slow cooker and cook on Low Heat for 16 to 20 hours, turning the roast over once half-way through the cooking time. Depending on how hot your low setting is on your slow cooker, you may or may not need the full 20 hours. When the meat easily shreds with a fork it is ready.

Remove the meat from the slow cooker and shred with two forks, adding drippings from the slow cooker as needed to moisten the meat.

*Note: Don’t be tempted to add any additional liquid–you don’t need it. The fat in the roast will provide more than enough liquid. For this size of roast, you will need a 6-qt. slow cooker. If you have a smaller slow cooker, use a smaller roast and reduce the amount of the other ingredients accordingly.

Raspberry Crisp

The original recipe is here but I made a few changes for what we had in the house and how many I needed to make.

2 1/2 cups fresh raspberries
5 tablespoons sugar
1 tablespoon cornstarch
1/2 cup flour
1/2 cup oats
6 tablespoons packed brown sugar
1 teaspoon cinnamon
1/4 cup butter

Preheat oven to 350 degrees. In a bowl combine berries and sugar. Mix and set aside.

In another bowl mix together flour, oats, brown sugar and cinnamon. Add in butter using a pastry mixer until crumbly.

Put berries into 4 - 4 oz. wide mouth jars and add crumble on top. Place on a cookie sheet for stablity and spills. Bake for 20-30 minutes or until the fruit is bubbly and the topping will be golden brown.

Spaghetti Salad

A cool salad for those hot summer days.

1 lb spaghetti
1 16 oz Italian-style salad dressing
1 tablespoon Italian seasoning
8 ounces cubed cheddar cheese
2 tomatoes, chopped
1 green bell pepper, chopped
1/2 onion, chopped
1 cucumber, peeled and chopped
8 ounces pepperoni

Cook spaghetti in boiling salted water until al dente. Rinse in cool water, drain.

In a large bowl place chopped tomatoes, green bell pepper, onion, cucumber and pepperoni. Add Cheddar cheese, and salad seasoning.

Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat.

Chill for several hours before serving.

Quinoa Bake

 I found this recipe on Pinterest. I made it for the first time in New Zealand and had a hard time finding canned chilies. So the one can that I could find were hot! So if you don't like spicy foods watch the chilies and chili powder.

1 cup quinoa, uncooked

1 tablespoon plus 2 teaspoons extra virgin olive oil, divided

2 cups chicken stock

1 cup onion, diced (about 1 medium)

1//2 green pepper, chopped

2 cloves garlic, finely chopped

1 cup zucchini, cubed (about 2 small)

1 15 ounce can black beans, rinsed and drained

1 4 ounce can diced green chiles

1 28 ounce can diced tomatoes, drained

1 cup frozen corn

1/2 teaspoon ground cumin

1 teaspoon oregano

1 teaspoon chili powder

1/2 lime, juiced

Salt

2 cups shredded monterey jack cheese

 

Preheat the oven to 375ºF. Spray a 9x13 baking dish with cooking spray. Set aside.

Place the quinoa in a fine mesh strainer and rinse throughly with cool water for at least two minutes. Drain. In a medium saucepan, heat 2 teaspoons olive oil over medium-high heat. Add the quinoa and cook, stirring, for about one minute. The quinoa should begin to dry out and pop a bit. Add the chicken stock. Stir and bring to a boil. Turn the heat down to low and cook, covered, for 15 minutes. Remove the pan from the heat and let stand, covered, for 5 minutes.

 

Meanwhile, in a large skillet, heat 1tablespoon olive oil over medium heat. Add onions and peppers and cook, stirring occasionally until soft, about 7 minutes. Add garlic and zucchini and cook 3 more minutes.

 

Fluff the quinoa with a fork and place it in a large bowl. Add onion mixture, beans, green chiles, tomatoes, corn, cumin, oregano, chili powder, lime juice, and salt to taste. Mix thoroughly and transfer to prepared baking dish. Bake 30 minutes, top with cheese, and bake 10 minutes more or until melted and just beginning to brown.

Zupa's Wisconsin Cauliflower Soup

I Love Zupas!  It is always a treat when I get to SLC.  When I saw this recipe from Chef In Training I knew that I had to make it and as luck would have it I had cauliflower in the house.  Steve and I both enjoyed it and Steve didn't even ask for meat :)  I did change up a couple of things. I didn't blend up all of the cauliflower because my man does like to chew his food unless it is tomatoes and those have to be smooth.  I also used medium cheddar cheese because it is what I had.


3 Tbsp. butter
1 medium onion chopped
1/4 cup flour
1/2 tsp. salt
1 cup half and half
1 cup milk
1 1/2 cups water
1 (14.5 oz) can chicken broth
2.5 lbs cauliflower
1 tsp. Dijon Mustard
1 1/2 cups sharp cheddar cheese shredded
1/2 cup pepper jack cheese shredded

Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color.

Add flour and stir to make a roux. Heat while stirring for a couple of minutes.

Slowly add half and half along with the milk. Gradually add and stir the entire time. Following the milk, gradually add water and chicken broth and stir constantly.

Add chopped cauliflower and heat until boil.

Reduce heat and simmer, covered, until cauliflower is tender. This will take approximately 15 minutes.

Place contents of sauce pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.

Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth.

Serve soup topped with a little cheese for garnish.

Crock Pot Cashew Chicken

I miss my Chinese restaurant here in town and I am not a fan of buffets so I avoid my only other option.  When I picked up cashews on sale I thought of using some for cashew chicken but I needed a recipe.  I found three but I didn't have all the ingredients from each so I worked out my own recipe which turned out great.

3 chicken breasts, cubed
soy sauce
1/4 cup soy sauce
1 Tablespoon white vinegar
1 Tablespoon brown sugar
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper
2 Tablespoons cornstarch
green onions, sliced - optional
cashews

Cut up chicken breasts then sprinkle with soy sauce and let marinade while preparing sauce.

Combine soy sauce, vinegar, brown sugar, garlic, red pepper flakes, pepper and cornstarch in a bowl and set aside.

In frying pan brown chicken breast cubes for about 2 minutes per side.  Place chicken in crock pot and pour sauce over chicken.  Add chopped green onions if desired.  Cook on LOW for 3 to 4 hours.  Serve over rice and sprinkle with cashews.