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Thursday, July 23, 2009

Chocolate Zucchini Cake

I have a feeling that this year I'm going to be needing all the good Zucchini recipes that I can get my hands on!! This is just one such recipe and it is an absolute winner for sure. My girls would like to replace dinner with this cake tonight, I guess that's what you get for baking in the afternoon instead of after dinner!!

Chocolate Zucchini Cake PERFECTION!

2 cups all-purpose flour
2 cups white sugar
1 scant cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
3/4 cups vegetable oil
3/4 cups unsweetened applesauce
3 cups grated zucchini
Optional: 3/4 cup chopped walnuts

DIRECTIONS:
Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking pan.
In a medium bowl, stir together the flour, baking soda, baking powder, salt and cinnamon.
IN your mixer add the eggs and oil, applesauce, sugar and Cocoa mix well. Combine flour mixture and cocoa mixture, stir until combined- but don't over mix. Fold in the zucchini and optional nuts until they are evenly distributed. Pour into the prepared pan.
Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean.
Frost with your favorite frosting chocolate or vanilla butter cream both work nicely but if you are in the mood for something really rich go for the cream cheese- You won't be sorry:)

Tuesday, July 21, 2009

Strawberry Danish Dessert aka Ryan's Birthday Cake

My hunk of a husband asks for this cake every year when his birthday rolls around so of course I make it! -- but each year I seem to be making more and more for everyone who comes to his birthday which just happens to coincide with our city's celebration and fireworks . This year I tripled it and baked the cake in two Jelly roll pans! That was a lot of cake!

Strawberry Danish Dessert
aka
Ryan's Birthday Cake

1 white cake mix (plus ingredients to make cake)
1-2 pints strawberries, sliced
Strawberry Danish Dessert
1 1/2 cups cool whip
8 oz. cream cheese
2 cups powdered sugar
1 tsp vanilla

Make cake mix according to pkg. directions. Bake in 9 x 13. Cool completely. Make Danish dessert according to pkg. directions. Let it cool. Mix Cream Cheese and Powdered sugar until smooth, then fold in the cool whip. Mix cream cheese mixture until smooth, then spread on cooled cake. Add strawberries to Danish Dessert and spread on top. Keep refrigerated until ready to serve.

Tuesday, July 14, 2009

Brazilian Lemonade


I was first introduced to this drink by friend Kim and have been hooked completely ever since I tasted the amazing goodness that is Brazilian Lemonade! Hope you like it too!

Brazilian Lemonade
2 Lemons or Limes (maybe the next time I make this I'll try grapefruit or Pineapple Mmm)
1/2 cup of sugar
3 Tbsp sweetened condensed milk
3 cups water
Ice

Slice off the ends of the lemons/limes, then cut into wedges (do not peel.) Put lemon and the other ingredients in a blender and blend until liquefied. Strain through a wire mesh strainer to get rid of pieces of rind and seeds, and serve over ice. You may want to double this since we always seem to run out too quickly!

Wednesday, July 8, 2009

Saah-weet Sweet Potato Fries

As of late we at the Wall house have fallen in love with a new vegetable (the Sweet Potato) this is just another version of oven fries. YUM YUM!

Saah-weet Sweet Potato Fries

4 tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground cinnamon
2 sweet potatoes, peeled and cut lengthwise into 1/2-inch wide strips
1/2 teaspoon salt
2 tablespoons brown sugar

Preheat oven to 425 degrees F. In a large bowl, mix together olive oil, paprika and cinnamon. Toss the potato strips into mixture, to coat well, and spread onto a large baking sheet in a single layer. Sprinkle with salt and brown sugar. Bake for 35 minutes, turning every 10 minutes until crisp on the outside and cooked through.

Frozen Lemonade Pie

Maybe I'm strange but I like this more than cheesecake!

Frozen Lemonade Pie

For the Crust:
2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons unsalted butter, melted
OR do as I do and purchase the pre-made graham cracker crust at your grocery store!

For the Filling:
2 cups heavy cream
1 14-ounce can sweetened condensed milk, chilled
1 6-ounce can frozen lemonade concentrate (do not thaw)

For the Topping:
2 cups mixed frozen or fresh berries (Raspberries, Blackberries, Blueberries)
2 tablespoons sugar
1 tablespoon fresh lemon juice

Crust: Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.

Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.
About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.
Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.

Sun-dried Tomato Pasta Salad

This salad is the one I chose to make for the 4th of July weekend and my nephew's baby blessing. It turned out great!

Sun-dried Tomato Pasta Salad
Dressing
1 7-oz jar sundried tomatoes, drained
4 cloves fresh garlic
3 tablespoons red wine vinegar
1 cup extra virgin olive oil
salt
pepper

Salad
1 lb radiatore pasta
1 jar Kalamata or regular olives chopped
1 pint ripe cherry tomatoes, halved
4-5 green onions thinly sliced
Several (10 to 15) basil leaves, chopped or julienne
1 1/2 cups freshly grated Parmesan cheese
Opt garnish with fresh chives snipped

Prepare dressing by blending sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Blend while drizzling in olive oil; continue blending until mixed together.
Cook pasta according to package directions, drain, and rinse with cold water until no longer hot. Pour 2/3 of the dressing over the pasta, add olives and onions, and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking. Serve on a big platter with an extra sprinkling of Parmesan cheese and optional chives.

Friday, July 3, 2009

Mele Kalikimaka Mix

I Love this stuff when I make it (which is rarely) I eat so much that I get cankers, it's just so good that I can't resist!


Mele Kalikimaka Mix
4 cups Corn Chex
4 cups Rice Chex
4 cups Golden Grahams
1 1/2 cups sweetened shredded Coconut
1 1/2 cups Pecans
Mix in a big bowl.
For the syrup in a saucepan combine
1 1/2 cups sugar
1 1/2 cups Karo syrup
1 1/2 cups butter
boil for 3 minutes
add 1 tsp vanilla
Mix syrup with Chex mixture and spread onto a greased cookie sheet to cool.
*Have fun trying to resist this one! Your Welcome!!*

Thursday, July 2, 2009

Easy Creamy Enchilada Soup

My Sister in Law Cary gave me this recipe from her Brighton Girls Camp recipe book, and we all love it a lot. Thanks Cary!

Easy Creamy Enchilada Soup
1 4oz green chili's
1 can Evaporated milk
1 can cream of chicken soup
4 Pre-cooked Chicken breasts diced

Mix everything in a sauce pan and bring to a boil. Serve with Sour Cream, Cheese, and Chips.

Wednesday, July 1, 2009

Creamy Slow Cooker Chicken with Mushrooms

Creamy Slow Cooker Chicken with Mushrooms
4-6 Chicken breast Halves
1 Can Cream of Mushroom Soup
2 Cans 4 oz Mushrooms
1 Cup Milk
8 oz Cream Cheese
1 Packet Italian salad dressing seasoning
Sun Dried Tomatoes diced

Layer all ingredients in order in the crock pot.
Cover and cook on Low for 6 Hours.
Serve over egg noodles or brown rice.

Chicken Chili


Chicken Chili

1Tbsp Cooking Oil
1 Medium Onion diced
2 Cloves Garlic, Minced
1 Tsp Cumin
6 Medium Chicken breasts diced

Brown the Chicken in afrying pan. Then saute Onion and Garlic and put all the above ingredients into a slow cooker.
Combine with
3 15oz northern white beans drained plus 3 cans of water
1 1/2 Cups frozen corn
1 15 oz Pinto beans drained and rinsed 
1 1/2 cup water
2 4-oz green chilies, partially drained
2-4 Tbsp chicken bullion or chicken base to taste
5 Dashes of Tabasco
1/2 Lime use the juice and zest

Cook in slow cooker on high for 4 hours or Low for 6 hours.

Serve with Sour cream Monterrey Jack cheese, Tortilla chips and Jalapenos.


I love this Chili! This is hands down the best I've ever tried. I've changed the recipe a little to suit my tastes but we originally acquired it from a co-worker of Ryan's- Thanks Tanya!