Easy Zucchini Au Gratin by Louise

 

Ingredients

• 3-4 whole fresh zucchini Sliced 1/4-1/2 inch thick into slices. Unsliced, mine weighed 3 pounds.
• 1 tablespoon butter
• 2 garlic cloves minced
• 1/4 cup half & half
• 4 oz cream cheese
• 1 cup shredded cheddar cheese Divided into 2 portions.
• 1/4 cup shredded parmesan cheese
• 1 teaspoon onion powder
• salt and pepper to taste
• 1/2 cup shredded mozzarella cheese

Instructions

• Preheat oven to 400 degrees.
• Place the sliced zucchini on a flat surface with towels or paper towels. Sprinkle both sides of the zucchini with salt.
• Allow the zucchini to sit for 30 minutes. This will sweat out the excess moisture of the zucchini. Skipping this step will result in a watery dish. After the 30 minutes. Blot and wring out any excess moisture.
• While the zucchini rests, prepare the filling for the dish. 
• Melt butter in a microwave-safe bowl, add the garlic, the cream cheese, half & half, Parmesan, and 1/2 cup shredded cheddar cheese. Stir. Add in the onion powder, salt, and pepper to taste. Taste the sauce repeatedly, heat, and adjust the flavor to taste as needed.
• Stir periodically until the cheese has melted.
• Remove from the heat and set aside.
• Arrange the zucchini in rows throughout a 9×13 baking dish. Drizzle the cheese sauce throughout.
• Sprinkle the remaining 1/2 cup of shredded cheddar and the mozzarella on top.
• Bake (uncovered) for 30-35 minutes until golden brown. 
• Cool before serving.

Chocolate Zucchini Muffins, by Louise

Ingredients

• 1 cup buckwheat flour
• 1 1/2 cups oatmeal flour (okay to grind regular oatmeal in a food processor)
• 2/3 cup cocoa powder
• 2 tsp baking soda
• 1/2 tsp salt
• 6 tbsp olive or avocado oil
• 2/3 cup no sugar maple syrup
• 1 cup unsweetened applesauce
• 2 large eggs
• 1 1/2 cups almond milk (or any milk)
• 2 tsp vanilla extract
• 2 cup shredded zucchini, squeezed of all liquid*
• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts or pecans

1. Preheat oven to 350 degrees F.
2. In a large bowl combine oat flour, buckwheat flour, cocoa powder, baking soda, and salt.
3. In a separate bowl whisk together butter, maple syrup, applesauce, egg, milk, and vanilla.
4. Slowly incorporate the dry mix into the wet. Stir in shredded zucchini and chocolate chips.
5. Divide batter evenly into 24 small muffin cups, 12 large, or 2 greased loaf pans.
6. Bake for 22-25 minutes or until tops spring back and no wet batter remains when picked with a toothpick.
7. Allow to cool for 20 minutes before removing to cool completely on a wire rack.
8. Will keep up to 3-4 days in an airtight container or freeze individually for up to 3 months.

*Roughly one medium-large zucchini. Place in paper towel or a dish towel and squeeze to remove all liquid. Do not skip this step!

Easy Macaroni and Cheese

 

Ingredients:

• 4 Cups of Chicken Broth
• 1 lb. Pasta (any shape)
• 1 stick (1/2 cup) Butter
• 1 lb. of shredded cheddar, American, Velveeta, or Monterey Jack cheese (I use Velveeta or Cooper Sharp American, or sometimes a combination of whatever I have on hand)
• 1/4 Cup Parmesan Cheese
• 1 Block (4 oz.) Cream cheese, cut into cubes
• 1 teaspoon of Dijon Mustard
• 1 Tablespoon Worcestershire Sauce
• A few splashes of milk or cream for additional creaminess.

Instructions:

1. In a large pot with a lid bring chicken stock to a boil over medium heat.
2. When stock comes to a boil, stir in pasta. Let stock come back to a boil.
3. Cook for 4 minutes, remove from heat and add the butter. Cover pot with lid and let sit for a minute or two until the butter is melted. DO NOT DRAIN!
4. Stir in remaining ingredients and continue to stir until cheese is melted. 
5. It may appear a trifle runny at first but as it cools it thickens.
6. At this point, if you want it cheesier, add more cheese, if you want it creamier add a few splashes of milk or cream and stir until desired consistency.

Louise's Buttery Buttermilk Biscuits

 

Ingredients:

• 1 stick (1/2 cup) Butter
• 2 & 1/2 Cups All-purpose flour
• 1 & 1/2 Tablespoons sugar (any kind)
• 1 & 1/2 Tablespoons Baking Powder
• 1 & 1/2 Teaspoons Salt
• 1 & 3/4 Cup Buttermilk (okay to use 2 tablespoons of lemon juice mixed with enough milk to equal 1 & 3/4 Cup)

Instructions:

1. Preheat oven to 400 degrees.
2. Spray an 8 X 8" baking dish with non-stick spray, put in your stick of butter and place into your pre-heating oven to melt the butter (keep an eye on it so butter doesn't burn).
3. In the meantime mix all dry ingredients into a medium bowl.
4. Pour buttermilk over dry ingredients and mix until a loose batter forms.  Batter should be quite sticky.
5. Pour batter into your prepared baking dish right on top of the melted butter - butter may run over the top of your batter, but this is okay.
6. Cut dough into 9 squares - this will help separate individual biscuits once they are cooked.
7. Bake for 30 - 35 minutes rotating the dish once during baking.
8. Biscuits should be golden brown and spring back when touched.
9. Enjoy! 

Green Tea Cookies

Ingredients:

3/4 C white sugar

1 C butter, softened

1 + 3/4  C flour

3 egg yolks

2 green tea bags

1 t vanilla extract

Powdered sugar

Directions:

1. Remove tea from 2 tea bags and grind to a powder using a mortar and pestle or food processor.  Add tea powder to white sugar and butter - mix well.

2. Gradually add flour, egg yolks, and vanilla to make a stiff dough.  Roll into a log and refrigerate for 30 minutes. 

3. Preheat the oven to 350 degrees and line a sheet pan with parchment paper. Slice the dough into approximately 1/2" thicknesses, place on parchment-lined cookie sheets, and bake for about 15 minutes until the edges are slightly golden.  Dust cookies with powdered sugar.

Japanese Almond Cookies

Ingredients

 Red Food Coloring

1 C + 3T Vegetable shortening

1C Sugar

1 egg beaten

1 t almond extract

2 + 1/2 C flour

1/2 t salt

1/2 t. baking soda

Directions

1. Preheat oven to 350 degrees F.

2. With an electric mixer, beat the shortening and sugar together until creamy.  Beat in egg and almond extract.

3. In a separate bowl, mix flour, baking soda, and salt.  Add to shortening mixture and mix well.  Scoop up a scant tablespoon of dough with a spoon and form into a walnut-sized ball. Place on an ungreased cookie sheet and press slightly with your thumb to make a small indentation (don't flatten).  Dip the end of a chopstick into the red food coloring and touch the center of the cookie to make a red dot.

4. Bake in a preheated oven until slightly browned, 15-18 mins.  Cool on a rack.

Nutrition facts

Per serving: 173 calories, 1.6 grams of protein, 18.3 grams of carbohydrates, 7.8 mg of cholesteral, and 77.8 mg of sodium. 

BEST Chocolate Zucchini Bread (Gluten-Free, Sugar-Free, Paleo)

Ingredients
1 1/2 cups blanched almond flour
1 1/2 teaspoons baking soda
1/4 cup raw cacao powder
2 teaspoons ground cinnamon
1/4 teaspoon fine sea salt
1 cup zucchini, finely grated
1 large egg , room temperature
1/4 cup Greek plain yogurt, or dairy-free yogurt
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
3 tablespoon raw honey
1 teaspoon apple cider vinegar
1/2 cup pecans, chopped
1/2 cup semisweet mini chocolate chips, dairy/soy-free brand

Instructions

• Preheat the oven to 350°F and spray an  8½ x 4½-inch medium loaf pan with non-stick spray.
• In a bowl, mix the almond flour, baking soda, cacao powder, ground cinnamon and salt.
• In a separate bowl, whisk the egg then mix in yogurt, coconut oil, vanilla, honey and apple cider vinegar. Make sure all is well combined.
• Using a rubber spatula, gently mix in the grated zucchini, chopped pecans and chocolate chips. 
• Mix the wet and dry ingredients together. Do not over mix batter. 
• Spoon the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, approximately 35 minutes.
• Cool completely on a wire rack. Store in an airtight container in the refrigerator.

Gluten-free, Sugar-free vanilla cookies

Ingredients

1 Cups Gluten free all purpose flour
1/4 tsp Salt
1 tsp Cornstarch
1 tsp Baking powder
1/2 Cup Granulated monkfruit or Splenda
1/2 Cup butter, softened to room temperature
1 Egg, at room temperature
1 tsp Vanilla extract

• Pre-heat your oven to 350 degrees and line cookie sheets with parchment paper.
• in a medium bowl, mix together the flour, salt, cornstarch and baking powder. Set aside.
• In a large mixing bowl, beat the monkfruit and butter with an electric hand mixer until it is light and fluffy and pale in color.
• Add in the egg and vanilla and beat until well combined.
• Gradually stir in the flour mixture into the butter mixture, stirring just until combined, and the dough forms a ball.  
• Using a cookie scoop, scoop the dough into balls on the prepared cookie sheet, pressing down until they are about 1/2 inch thick.
• Bake until the edges JUST begin to turn golden brown, about 13-14 minutes. They will still feel very soft and unbaked, that is good.
• Let them cool on the cookie tray for 5 minutes, and then transfer to a wire rack to finish cooling.

Sugar-free, Gluten-free No-bake Berry Icebox Cake

Ingredients

• 3 cups HeavyWhipping Cream

• 1-1/2 teaspoons Vanilla Extract

• 1 teaspoons Liquid Splenda

• 1 batch of  Gluten-free, Sugar-free vanilla cookies (included on this blog)
• 1-1/2 lbs berries trimmed and sliced

Instructions

1. Place the bowl of an electric mixer, or a large glass bowl if using a hand mixer, in the freezer to chill for at least 10 minutes. Fit electric mixer with the whipping attachment then add heavy whipping cream and vanilla to the chilled bowl. Whip on low speed while gradually adding Splenda then gradually increase speed as whipped cream thickens. Whip until cream can hold it’s shape but is not lumpy.
2. Spread a thin layer of whipped cream into the bottom of an 8x8” baking dish. Layer in 9 of the cookies, spread on another layer of whipped cream, and then top with 1/3 of the strawberries. Repeat layers - cookies, whipped cream, and berries - two more times to create three layers total (you might have a little extra whipped cream at the end.) Cover dish with saran wrap then refrigerate overnight. When ready to serve, slice then serve immediately.

Bacon Cheeseburger Meatballs

Ingredients

• 1 lb ground beef, turkey, or a combo
• 1 egg
• 1 tablespoon dried parsley or 2 tablespoons of fresh parsley
• 1/2 teaspoon of garlic powder
• 2 tbsp flour
• 2 tbsp milk
• 1/2 lb bacon cooked & crumbled
• 1/4 cup crushed french fried onions
• 8 oz  cheese cubed (cheddar, Monterey jack, provolone, etc)

Instructions

1. In a large bowl combine egg, ground beef, parsley, garlic powder, flour, milk, bacon crumbles and crushed french fried onions.
2. Mix well.
3. Shape meat mixture into a ball shape.
4. Stuff a cube of cheese into each meatball and cover with remaining meat mixture.
5. Place meatballs onto a parchment-lined cookie sheet.
6. Bake at 375 degrees for 20-25 minutes or until cooked through.

Louise's Dynamites

INGREDIENTS:

2-1/2 pounds ground beef
2 medium green peppers, finely chopped
1 medium red pepper, finely chopped
1 large Vidalia onion, chopped 
1 entire bunch of celery, chopped
1 can (28 ounces) crushed tomatoes in puree
1 can (16 ounces) tomato sauce
1 can (12 ounces) tomato paste
1 cup water
1T olive oil
2 tablespoons sugar
2 tablespoons garlic powder
1 tablespoon Italian seasoning
1 tablespoon dried oregano
2-1/4 teaspoons salt
1-1/2 teaspoons pepper
16 hoagie buns or other sandwich rolls, split

DIRECTIONS:

1. In a Dutch oven, cook beef and vegetables in olive oil over medium-high heat 8-10 minutes or until beef is no longer pink, drain.
2. Stir in all remaining ingredients except buns. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until desired consistency and flavors are blended, stirring occasionally.
3. Serve on buns. Yield: 16 servings.

NOTE:

It is said Dynamites originated right in Madison Maine. All I know is they sure taste good.  They always come in handy for quick fund raisers, also.

GWH Sticky Buns

Ingredients:

1 cup milk
2 teaspoons dried yeast
2 teaspoons salt
2 large eggs, beaten
¼ cup honey
½ cup butter, melted
3 ½ cups all-purpose flour

Topping and filling:

¾ cup butter, melted, 
1 ¼ cup brown sugar
⅓ cup honey
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 ½ cups chopped pecans or walnuts

Instructions:

1. In a large bowl combine the flour, yeast, and salt. Set aside.
2. In a separate container, mix together the milk, honey, butter. Pop in the microwave and gently heat for a few seconds until the mix is lukewarm and the butter is melting.
3. Once the butter has melted whisk in the eggs. You want to make sure the mix isn’t too hot otherwise the eggs will cook.
4. Pour the wet mixture into the dry mixture and mix until it forms a dough and all the flour is mixed in. It only takes a minute to mix the dough together.
5. Cover with plastic wrap and allow to rest at room temperature until the dough rises for a minimum of 4 hours. After the 4 hours, you can place it in the fridge for up to 4 days.
6. For the filling: Mix together melted butter, brown sugar, honey, nutmeg, and cinnamon. Set aside.
7. Using a 9-inch cake pan, with a spoon spread half the brown sugar mixture evenly over the bottom and sides. Scatter nuts over the brown sugar mixture and set aside.
8. Dust your work surface with flour. Roll out the dough to a ⅛ -inch thick rectangle. As you roll out the dough, make sure there is enough flour to prevent it from sticking to your work surface.
9. Evenly spread the remaining brown sugar mixture over the rolled out dough leaving 1 inch around the edge of the dough without filling.
10. Starting with the long side, roll the dough into a log. Roll it over until its pinched seam is underneath.
11. Using a serrated knife, cut the log into 2 ½ inch rolls (around 8 or 9 pieces). Arrange the rolls over the nuts in the prepared pan, so that the cut edge is facing upward.
12. Cover the tin with plastic wrap and allow to rest for 1 hour. During this time they will rise up to meet the tin and become bubbly.
13. Once proofed, place the rolls on a baking sheet covered with parchment, in case the caramel bubbles over.
14. Preheat the oven to 350 degrees and bake for 30 - 40 minutes, or until golden brown and firm in the center.
15. While still hot, run a thin spatula around the outer edge of the pan to release the caramel rolls, and invert immediately onto a serving dish. If you let them set too long they will stick to the pan and will be difficult to turn out. Enjoy warm!

Notes:
If in a hurry it is perfectly okay to use frozen bread dough to speed things up a bit.

Lazy Daisy Lasagna

Ingredients:

1 bag (25 oz.) frozen ravioli (cheese, meat, or cheese & spinach)
1 lb. ground beef
3 cans (15 oz.) of diced or crushed tomatoes 
Fresh or dried basil
1 Tablespoon of Italian Seasoning
2 cloves garlic
1 teaspoon of onion powder
4 cups grated cheese (mozzarella, or a mixture of your favorite cheeses)

Directions:

1. In a Dutch oven or large sauce pot, brown ground beef -- drain fat.
2. Add tomatoes and spices (except for basil).
3. Using a 6-quart slow cooker -- cover the bottom with your tomato/beef mixture.
4. Place a layer of ravioli over sauce. Sprinkle in basil.
5. Then add a layer of cheese.
6. Continue to layer in this fashion until ravioli is used up (usually 3 layers).
7. End with a layer of sauce and a sprinkling of cheese.
8. Cover and cook on low for 4-5 hours.
9. Turn off crock pot and allow your lasagna to rest for 15-45 minutes.
10. Delicious served with crusty bread and tossed salad for a quick & easy meal that looks like you spent hours on it! 

HOMEMADE DAILY SHOWER CLEANER SPRAY

Ingredients:

1/2 cup hydrogen peroxide
1/2 cup rubbing alcohol
1 tablespoon liquid dish soap
3 cups water
5-6 drops of essential oil (optional)

Directions:

Pour the peroxide, rubbing alcohol, dish soap and rinse aid into a spray bottle of at least a 32 oz size.  Slowly add the 3 cups of water.  

Put the top back on the spray bottle and then slowly tip the bottle back and forth to mix the ingredients.

To use:  After showering, mist the spray on the walls of the shower and you’re done.  There’s no need to wipe.

Our Favorite Peanut Butter Bars with Chocolate Ganache

Ingredients:
Nonstick cooking spray
1 1/2 cups confectioners' sugar 
1 1/2 cups graham cracker crumbs 
1 cup all-natural peanut butter 
1/4 teaspoon sea salt 
1 stick (1/2 cup) butter, melted 
8 ounces (1 cup) semisweet chocolate chips 
1 cup heavy cream 

Directions:
Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.

In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.

Place the chocolate chips and 1/8 teaspoon salt in a medium bowl. Heat the cream in microwave for 2 minutes. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.

Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.

Cut into squares to serve.