That’s right! It’s National Sneak a Zucchini onto your Neighbor’s Porch Day! AND. If you can’t sneak one onto your neighbor’s porch, let me know, I can get you the address of MY porch!
I’ve been freezing Zucchini the last few days for fall and winter meals (and treats!). If you’ve never frozen zucchini before, it’s SUPER easy! Start by washing/cleaning your zucchinis. Then:
Slice your zucchini. I’ll be using these thin slices for a Zucchini Lasagne this fall/winter. Maybe even these Zucchini Enchiladas. YUM! I can hardly wait! This Vegetable Peeler is ideal for getting thin, wide ribbon-type noodles. If you’ve never used Pampered Chef’s knives or cutters (basically anything with a blade), I’m going to warn you….They are SHARP! Don’t ask how I know this…..
You can also grate your zucchini. I’ve mentioned in a few posts now, but this Multi-Grater & Slicer might be one of my new favorites. (I should probably mention that I’m a Pampered Chef consultant and I don’t love it because I sell it, I sell it BECAUSE I LOVE it!) . Use the grated zucchini this fall/winter in this FABULOUS Low-carb Chocolate Cake Recipe (or just sneak it into soups and sauces).
Now, put your prepared zucchini into freezer bags (or a vacuum sealer is handy too!), press as flat as possible to get out as much air as you can. Label, date and freeze. When you’re ready to use your zucchini, thaw in the refrigerator the night before.
Then you’re all ready to make your favorite casserole (or whatever….). Enjoy!
Yep! It’s my birthday. AND. I bought myself a new gadget!
This Multi-Grater & Slicer. So far, I LOVE IT! (Here’s where I should mention, I’m a Pampered Chef consultant. And. I haven’t really found a product I don’t LOVE….)
Since I don’t have to work (at work anyway) today, I decided I wanted to make these for breakfast. Hey! It’s MY birthday, I should be able to choose what I want for breakfast. right?
I didn’t have round ham slices (I guess I could have made them round….), so I just cut ham slices in quarters.
Poured in beaten eggs (about 8, I think, I wasn’t really counting….). Topped with my shredded cheese (from my new handy-dandy Multi-Grater & Slicer!).
Then baked at 350F for about 10 minutes (who was really paying attention? Then I wonder why sometimes I burn stuff…..) until the cheese was melted and firm. Oh My! They were SO GOOD!
Want to know what I’m doing later today? Baking this Low-Carb Chocolate Cake! I’ll let you know how it comes out, but it sounds AMAZING!!!!
Recently, I tried something new to me (cooking-wise). Roasting vegetables and meat together on a Sheet Pan. I used this Rosemary-Crusted Tenderloin Recipe. It was incredible! Although, next time, I think I’ll add the green beans a little closer to the end of the cooking time…..
They were a little over-done.
Then, because it worked so well with the pork, I baked a couple of small turkey breasts with vegetables. Similar to this Chicken recipe. Yum!
Because I’m so happy with this method of cooking, I can’t wait to try this Baked Pesto Salmon, with vegetables, of course. Give it a try sometime. You won’t regret it!
If you need a hearty (easy) casserole for Christmas morning (or any day really….), here it is! And. When I say recipe, that’s not really true. It’s really more of a method. No matter what you call it, it’s YUMMY!
Here’s the basics…..
In a buttered 9×13 casserole dish, spread a layer of frozen hashbrowns (about 1/2 of a 30oz.bag….approximately). Bake at 400F until hashbrowns are browned. Turning a couple of times for better browning. I use my Pampered Chef Rectangular Baker and it browns them perfectly. I’ve used my Pyrex pan and I haven’t had good browning results. That’s just my personal experience, see what works for you.
While the hashbrowns are baking, cut up about 4-5 cups of ham (you could also use cooked bacon or sausage, if you prefer). Grate about 4-5 cups of cheese (any variety you have on hand….I LOVE Swiss, but I never seem to have it on hand….). And. Whip up 10-12 eggs with a splash of heavy cream. Season with salt and pepper. You could also add fresh or dried herbs if you like….fresh chives would be wonderful!
Now just start layering….ham on top of the hashbrowns. Eggs over the ham . Cheese over the eggs. Turn oven down to 350F and return to bake 30 to 40 minutes or until eggs are set.
Serve while warm. Enjoy!
I started my holiday baking yesterday. Yes, I know it’s less than a week until Christmas…..This is the first chance I’ve had! I wanted to make some of my favorite Basic Cookie Dough. But. I couldn’t find the recipe. So, I started searching.
Needless to say, I finally found the recipe card tucked into one of my recipe books (who knows why it was in there instead of the recipe box). In order to make sure I don’t lose the recipe again, I decided I should share it on the blog (I could find it here pretty easily!).
I want to figure out how to add a pdf document for this recipe, but right now my computer doesn’t want to co-operate. I’ll have to edit this post later. For now, here’s the recipe:
Basic Cookie Dough:
- 2 cups granulated sugar
- 1 cup brown sugar
- 1 cup softened butter
- 1-1/2 cup shortening
- 1/4 cup orange juice
- 5 eggs
- 2 tsp. vanilla
- 6-1/2 cups flour
- 1 Tbsp. baking soda
- 1/2 tsp. salt
- Cream sugars, shortening, butter and eggs together. Add vanilla and orange juice. Beat. Mix dry ingredients together and add to the sugar/butter mixture.
- Add: M&Ms, raisins, nuts, coconut, chocolate chips or almost anything to the basic mix. Mix will store in the refrigerator for several weeks.
- Drop by level teaspoons onto greased cookie sheets. Bake at 350F for 8 to 10 minutes. Cool slightly and remove to cool completely.
Here’s a version of plain dough, topped with a dollop of strawberry jam and flaked coconut.
Here’s M&Ms and crushed peppermints added to the mix.