Zucchini chocolate muffins

Clearly I am on a zucchini kick these days. I could have eaten this entire batch myself! But instead, I shared one or two...

Preheat oven to 325

2 1/2 c flour
4 tbsp cocoa powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/2 c milk
1/4 tsp white vinegar
1/2 c or 1 stick unsalted butter, softened
1/2 c vegetable oil
1 3/4 c granulated sugar
2 eggs
2 tsp vanilla extract
2 c peeled, finely grated zucchini
1 c (or more for chocolate lovers) semisweet chocolate chips
1/4 c chopped pecans, optional

Spray or line muffin tins (about 24). Preheat oven to 325

In medium bowl, blend flour, cocoa powder, baking soda, cinnamon and salt. Set aside.

Stir together milk and vinegar in small bowl and set aside

in large bowl, beat butter, oil and sugar on medium speed for 3 minutes or until light and fluffy

Add eggs and vanilla and beat until combined. Add milk mixture and beat well

on low speed, gradually add flour mixture and beat until just combined. Stir in zucchini and 1/2 the chocolate chips. Fill muffin tins about 2/3 full then sprinkle with remaining chips and nuts if you are using them

bake 20-28 minutes. Cool on wire wrack

recipe shared by: Kimberly Levitan, Leawood, KS
Recipe Source: Family Circle magazine

Zucchini Cheddar Bread

It's not often I can say that I make food that actually looks pretty. But this bread is truly something that was so yummy and pretty. I would serve it for company with a brunch or lunch. Wondering if it could be made as biscuits instead of a loaf...

Position rack in center of the oven. Preheat to 350. Grease 9x5 inch or 8 cup loaf pan.

Whisk together thoroughly in large bowl:
3 cups flour
4 tsp baking powder
1 tsp salt
1/2 tsp baking soda

Add and toss to separate and coat with flour mixture (above):
1 cup (or more) coarsely shredded zucchini
3/4 c (or more) sharp cheddar cheese, grated
1/4 c scallions, chopped
3 Tbsp fresh parsley, chopped
1 Tbsp fresh dill

Whisk together in another bowl:
2 large eggs
1 c buttermilk
4 Tbsp (1/2 stick) melted butter

Add to flour mixture and mix with a few light strokes just until dry ingredients are moistened. Do not overmix- the batter should not be smooth and will look lumpy. Bake about 55-60 minutes. Let cool before taking out of pan

Next time I would add a bit more zucchini and cheese than called for but this was yummy!

Recipe shared by: Kimberly Levitan, Leawood, KS
Recipe source: Joy of cooking cookbook

Kool-Aid Play Dough

Play dough is always such a hit. Here's a recipe I use to make it from scratch using Kool-Aid!

2 ½ cups flour
1 cup salt
2 packages of unsweetened Kool-Aid
3 tbp. Vegetable oil
2 cups water

Mix all ingredients in large sauce pan on med-low heat. Continually stir until dough forms a ball. (This will take awhile). Remove play dough and place on wax paper. Knead dough for several minutes then store in zip-lock bag in fridge. *The Kool-Aid will naturally color the play dough, but if you want a more vibrant color add food coloring while mixing dough.

shared by: Megan Barron, Alexandria, VA
Recipe source: too frazzled to remember

Chicken Picatta

2 lemons, sliced thin
6 chicken breast ( I had 4 and used the thin sliced boneless, skinless)
1/3 c. flour
1.5 tsp. salt
1/4 tsp. pepper
1/4 c. margarine
1/4 c. lemon juice
parsley
jar of capers (optional but I like it in there)

Dunk the chicken in the dry mixture and place in a skillet with the melted butter. Cook until ready. Remove from pan and drain on a paper towel, keeping chicken warm. Add lemon juice, lemon slices, capers and lemon juice to the skillet. Saute it with the left over chicken bits and butter from cooking the chicken. Heat through. Pour over chicken and serve. I use rice.

Shared by Megan Barron, Alexandria, VA
Recipe Source: too frazzled to remember

Slow Cooker Tangy Chicken

6-8 chicken leg quarters seasoned with salt and pepper (any parts of chicken can be used but "bone in" really turns out the best)

Sauce:
Combine the following and pour over chicken in a slow cooker

1 onion (or less) chopped
1 can stewed tomatoes
1/2 c. ketchup
2 tbsp cider vinegar
2 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tsp or 1 cube chicken bullion

Cover and cook on low for 6-8 hours (my slow cooker NEVER takes this long. I only needed 4 hrs)

To thicken sauce: 30 minutes before serving, turn the slow cooker to high. Combine 2 tbsp cornstarch and 2 tbsp water and add to sauce. Cook until sauce is thickened.

Shared by: Kimberly Levitan, Leawood, KS
Recipe Source: from a co worker back in the day....

oops!

So much for having two blogs - I just posted an entry for our family blog on the recipe site! So if you saw it and were confused...my apologies!

OKLAHOMA SPINACH ROCKEFELLER

1 (10 oz) frozen chopped spinach—cook and squeeze out moisture
½ cup milk
½ cup cubed sharp cheddar cheese
juice of 1 lemon
6 green onions – chopped
2 TBSP butter
1 tsp Tabasco
1 tsp salt
Cook these ingredients until cheese is melted
Cool slightly and add 1 lightly beaten egg.
Put in 4 buttered ramekins (or 8x8 casserole)
Sprinkle with ¼ cup Parmesan cheese
Bake 350 for 20 minutes. Shared by Melba Mccaughey, Oklahoma City, OK

Bean Salsa

15 oz. cans del monte fresh cut corn (drained)

1 15 oz. can black beans (rinse and drain)

1 14 oz. can hearts of palm (drain and slice)

1 large tomato chopped

1 avacado

1/2 c. purple onion

1/3 cup minced cilantro

1/4 c. vegetable oil

3 T. lime juice

1 1/2 t. chili powder

1/2 t. cumin

Combine first 7 ingredients in bowl. Mix in next 4. Toss and chill.

Recipe Shared by Jill Kimbrel, Liberty, MO

Recipe Source: too frazzled to remember

Sneaky Smoothy

Take a handful of spinach leaves and put in blender. Add 1 C water and blend on high until no more remnants are left. Then add 1 banana and whatever frozen fruit you want. I use mango, strawberries, whatever! This will make enough for 2 smoothies.

Shared by Molly Reynolds, Lenexa, KS
Recipe Source: too frazzled to remember

Santa Fe Chicken Wraps

Wrap ingredients:
1 lb chicken, cooked and cubed
½ cup grape tomatoes, quartered
1 cup corn
1 cup chopped lettuce
1 can black beans
1 cup cheddar cheese (I use a cheddar/jack blend)

Sauce:
½ cup BBQ sauce (I use Jack Stack’s original)
½ cup ranch dressing (We love Hidden Valley Buttermilk Ranch)

Spoon ingredients onto a wrap, drizzle sauce over the top, and roll it up! Yummy warm or cold!

Recipe shared by Jennifer Wayer, Lenexa, KS
Recipe Source: Kraft

Braided Sandwich Loaf

1 loaf frozen bread dough
Sliced deli meats, cheeses, veggies, etc.
1 egg white

Thaw the frozen loaf of bread dough on a cookie sheet that has been sprayed with cooking spray. Lightly cover the loaf with a piece of saran wrap that has also been sprayed with cooking spray to prevent it from sticking. It took a good 6 hours or so for the dough to thaw and rise. I put it in a warm oven for the final hour.
Roll out the dough into a rectangle. Place the meat, cheese, etc. down the center third of the rectangle. With a small knife, cut horizontal strips along the outside thirds of the bread dough. Braid shut, pulling the strips over the ingredients. Brush with egg white.
Bake in a 375 degree oven for approx. 25 minutes or until golden brown and the dough is fully cooked.
Serves 6

Shared by Jill Kimbrel, Liberty, MO
Recipe Source: too frazzled to remember!

Southern Living Creamy Chicken Casserole

3 cups chopped/cooked chicken (once I just used 2 larger breasts and it was enough - I did season the breasts when I cooked them.
1 - 10 1/2 oz can of cream of chicken soup, undiluted
1 - 8 oz carton of sour cream
1 tablespoon poppyseeds
1 1/2 cups crushed round buttery crackers (like Ritz). Put in ziplock to crush
1/4 cup butter or margarine, melted

Combine the first 4 ingredients. Spoon into a lightly greased 11 x 7 or 8 x 10 baking dish. Combine crushed crackers and butter and sprinkle over chicken mixture. Bake uncovered at 350 degrees for 30 minutes. 4 servings shared by Jill Kimbrel, Liberty

Microwave Risotto with Ham and Asparagus

If you have ever made risotto, it's delicious but hard for any frazzled chef to stand and stir for so long! This is a recipe that can be done in the microwave. I have not tried it yet, so any comments or feedback welcome!

3 Tbs butter
3 Tbs Olive Oil
1/2 c. finely chopped onion
2 c. arborio rice
5 1/2 c. fat free chicken broth
2 c. cubed ham
1 lb pencil thin asparagus
1/4 or more grated Parm
Salt and pepper to taste

Place butter, oil and onion in large microwavable safe bowl uncovered on high about 3 minutes. Stir in rice and microwave uncovered until rice begins to turn translucent, about 3 more minutes. Stir in broth, cover with lid or microwavable wrap and microwave until full boil 10-14 minutes. Chop ham and set aside. Rinse asparagus and snap off tough ends. Chop into 1/4 inch rounds and set aside. Remove bowl from micro and stir well. Microwave another 10 minutes until rice is almost done (it will be very moist and al dente but not soupy). Stir in ham and asparagus and microwave until rice is done and asparagus is crisp-tender, about 2-3 minutes. Stir in cheese, salt, pepper and serve immediately

Shared by Kimberly Levitan, Leawood, KS

Recipe Source: The Kansas City Star

"Potato" Pancakes

I REALLY don't like to make potato pancakes. I always end up getting a grease stain somewhere and the house smells for days. But....I do make the sacrifice every so often because there is nothing better than being able to open my freezer and give about 5 good vegetable choices to my child each day and all I have to do is reheat! (I freeze EVERYTHING by the way! If you ever saw my freezer you would think it was attacked by zip lock bags!) So...this is not much of a recipe but more of a "throw anything in and see what happens" recipe. Here is what I do:

a few small potatoes (or less depending on what else you add), grated
2 or so carrots, grated
1 zucchini, grated
about 1/2 block of cheese, any kind, grated
2 eggs
1/2 cup(ish) bread crumbs
1 chicken breast or a few tenders cooked and pureed in Cuisinart until pretty finely chopped

Mix everything together and fry small, flat clumps in oil. For those of you who have never made potato pancakes, you will be tempted to keep checking them and flipping them but DON'T. Try to only flip them once allowing each side to brown. Lay finished pancakes on paper towels to drain grease. Then move them onto cookie sheet, place in freezer until slightly frozen then transfer to zip lock. These sound totally random and gross, I know, but they really aren't bad! Dylan loves them! However, he did see that I was sneaking carrots into it so we will see if he requests them again any time soon.....

Shared by Kimberly Levitan, Leawood, KS
Recipe Source: yours truly

Frantically Frazzled

Sorry it's been a bit since I have posted. I hosted Passover last week which was quite time consuming. I have felt pretty frazzled these last few days with a sick little one who is not doing much sleeping. So there has been little cooking and lots of eating out! For those of you surfing this site....be sure to send some recipes along! I know who you are and I will hunt you down : )

Chicken Pot Pie

1 tablespoon olive oil
1 small yellow onion, chopped
4 medium garlic cloves, minced
3/4 teaspoon dried thyme
1 tablespoon all-purpose flour
1 cup chicken stock
1 jar alfredo sauce
3 cups shredded roast chicken (from a rotisserie chicken)
1 package (10 oz) frozen mixed peas and carrots
1 refrigerated pastry circle or sheet for 9-inch pie
1 egg, lightly beaten

Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. Make the potpie: heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, and thyme and season lightly with salt and pepper to taste. Cook, stirring frequently, until the onion is soft, about 5 minutes. Add the flour and continue to cook, for about 1 more minute. Add the stock and stir until well incorporated and slightly thickened, about 5 more minutes. Remove the pan from the heat, add the next three ingredients. Stir to combine and set aside.

Prepare the pastry: unroll the pastry circle and put a 1 1/2 quart casserole dish on top. Trace with a knife in a circle around the bottom of the dish, about 1 inch wider.

To assemble: fill the casserole dish with the pot pie mixture. Drape the pastry on top and gently crimp to seal. Brush the pastry with the beaten egg.To bake: place the potpie on the prepared baking sheet and bake until the crust is golden, about 35-40 minutes. Let stand for 10 minutes before serving.

To freeze: Do not brush the pastry with the beaten egg before freezing. Cover with foil and freeze.To bake from frozen: Bake covered with foil, in a 425 degree oven for about 30 minutes. Remove the foil, brush with the beaten egg, and continue baking until the crust is golden, about 30 minutes.

Shared by Amy Bryant, Olathe, KS (the creator, herself, of http://www.calminthekitchen.blogspot.com/!)
Recipe source: yours truly

Chicken Tetrazzini

Coarse salt and ground pepper
3 tablespoons butter
8 oz white mushrooms, sliced
1/4 cup all-purpose flour
1 1/2 cups milk
1 cup reduced-sodium chicken broth
1 1/2 cups grated Parmesan cheese
1/4 teaspoon dried thyme leaves
1/2 a box linguine noodles, broken in half
2 cups shredded chicken (from a rotisserie chicken)
1/2 a package frozen peas

Directions: Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 1 tablespoon butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside. Make sauce: In same saucepan, melt remaining 2 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk and broth. Bring to a boil; reduce to low, and add 1 cup Parmesan and thyme. Season with salt and pepper. Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Put in a shallow 2-quart baking dish; sprinkle with remaining Parmesan.

To Bake: place in a 400 degree oven for approximately 30 minutes or until the top is browned.

To freeze: After placing pasta mixture in baking dish and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months. To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.

You can double this recipe if you want to make one to freeze too!

Shared by Amy Bryant, Olathe, KS (the creator, herself, of http://www.calminthekitchen.blogspot.com/!)
Recipe Source: yours truly

Tortellini Soup

1-2 pkgs. frozen cheese tortellini
1 large package organic baby spinach (rinsed)
2 large cans College Inn chicken broth (low sodium)

In large soup pot bring chicken broth to boil - add tortellini cook for 3-5 minutes- add spinach - cook few more minutes add freshly ground pepper. Let sit for a few minutes. Serve w/freshly grated parmigiano reggiano cheese.

Shared by: Elayne Euliano, Hartford, CT
Recipe Source: Too frazzled to remember

Great Sites!

one of my favorite sites for baby food ideas....
http://www.wholesomebabyfood.com/

And the sister site for toddler food ideas....
http://www.wholesometoddlerfood.com/

Shared by Kimberly Levitan, Leawood, KS

Puree Schmuree

Don't like the idea of actually having to cook and puree vegetables to be able to sneak them into your kids foods? Well, as a proud supporter of Target, I can tell you that they have organic canned and pureed pumpkin, sweet potato AND butternut squash! I buy that to sneak into recipes and freeze the leftovers from the can in ice cube trays then throw into the freezer for later use. Saves having to clean that darn Cuisinart....

Shared by Kimberly Levitan, Leawood, KS
Recipe Source: yours truly (and Target of course!)