Lemony Lemon Brownies

Ingredients:

1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 tbsps lemon zest
2 tbsps lemon juice
3/4 cup granulated sugar
1/4 teaspoon sea salt

For the tart lemon glaze:
4 tbsps lemon juice
8 tsps lemon zest
1 rounded cup powdered sugar

Directions:

1. Preheat the oven to 350 degrees.

2. Grease an 8×8 inch baking dish with butter and set aside.

3. Zest and juice two lemons and set aside.

4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.

7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.

8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.

9. Filter the powdered sugar and whisk with lemon zest and juice.

10. Spread 1/2 the glaze over the brownies with a rubber spatula and let glaze set.

11. Spread 1/2 the glaze over the bars, and let it set (not harden like most).

12. Cut into bars and serve.

FRIED RICE

3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion.
ADD SHRIMP OR CHICKEN FOR COMPLETE MEAL!

Olive Garden Breadsticks Recipe

Ingredients

2 tablespoons granulated sugar
3/4 teaspoon active dry yeast
1 cup plus 1 tablespoon warm
water (105 to 115 degrees F)
16 ounces bread flour (3 cups)
1 1/2 teaspoons salt
1/4 cup (1/2 stick) butter, softened
On top:
2 tablespoons butter, melted
1/2 teaspoon garlic salt

Directions

Dissolve the sugar and yeast in the warm water in a small
bowl or measuring cup and let the mixture sit for 5 minutes,
or until it becomes foamy on top.
Combine the flour and salt in a large bowl. Use the paddle
attachment on a stand mixer to mix the softened butter into
the flour. If you don't have a stand mixer, use a mixing spoon
to combine the butter with the flour. When the yeast mixture
is foamy, pour it into the flour mixture and use a dough hook
on your mixture to combine the ingredients and knead the
dough for approximately 10 minutes. If you don't have a stand
mixer, combine the ingredients and then knead the dough
by hand on a countertop for 10 minutes.
Place the dough in
a covered container and let it sit for 1 to 1 1/2 hours, until it
doubles in size. When the dough has doubled, measure out 2-ounce portions
and roll the dough between your hands or on a countertop
to form sticks that are 7 inches long. Place the dough
on parchment paper-lined baking sheets, cover and set aside
for 1 to 1 1/2 hours, or until the dough doubles in size once
again.
Preheat the oven to 400 degrees F.
Bake the breadsticks for 12 minutes, or until golden brown.
When the breadsticks come out of the oven, immediately
brush each one with melted butter and sprinkle with a little
garlic salt.
Makes 12-13 breadsticks

Six Minute Caramels

Ingredients
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
Directions:

1 Combine all ingredients.
2 Cook 6 minutes on a medium high heat, stirring every minute.
3 Stir and pour into lightly greased dish.
4 Let cool.
5 Cut, wrap in wax paper & store in an air tight container

Oven Canning

Oven Canning for Long Term Storage

June 4, 2013

Beans, Food Preservation, Food Storage

Fill mason jars with dried goods for oven canning. Leave 1/2″ of head space.

Oven Canning Dried Goods For Long Term Storage

Dried goods make great emergency food if stored properly. But it’s no fun opening a box of pancake mix to find meal worms making a meal of your precious food (unless you like the extra protein). You can stock up on survival foods specially prepared to last for years, but it can get pretty pricey. If you want to save some dough and do it yourself, oven canning is the way to go. So let’s get started on this simple and easy method of prepping your dried goods for long term storage.

Oven Canning

Oven canning works great for prepping dried goods to stay fresh for years. Baking them in the oven kills any insects or eggs to prevent contamination. As the jars cool, the lids will seal, preventing moisture or bugs from getting in and ruining your food. I haven’t kept any of my oven canned goods long enough to test this, but some sites report that oven canned dry goods will last for 20 to 30 years. Heck, that’s a pretty good time frame for those prepping for TEOTWAWKI!

You’ll need just a few things to get started:

• Canning jars
• Canning lids and screw bands
• Wide mouth funnel
• Dried goods
• Oven
• Potholders and towels

Half gallon and quart jars are a great size for most foods, but you can use pint jars if you’re preserving food for just one person. You can also use ½ pint or smaller jars to oven can small amounts of spices, baking powder, etc. Foods that can be preserved with this method include:

• White rice, oats, and other grains
• Beans and lentils
• Flour
• Baking mixes
• Spices, salt, baking soda, etc.

Before you oven can baking mixes, you’ll want to make sure that they don’t contain shortening (will melt), oil, brown sugar, or any other ingredients that have moisture in them, or they will go rancid quickly. Some of these foods may be stored in an airtight container short term (6 weeks at room temp is typical) but will not make good long term storage foods for your prepping pantry. It’s also fine to oven can baking mixes that contain sugar or powdered milk, but they should not be oven canned on their own.

Oven canning kills insects and seals jars to keep out moisture.

How To Oven Can Dry Goods

• Preheat oven to 200 degrees Fahrenheit
• Fill your clean canning jars with dried goods (leave 1/2″ head space)
• Do not put lids on yet
• Place in oven and set timer for 1 hour
• Use pot holders or towel to remove jars from oven
• Quickly wipe rim of jar with damp (not dripping wet) towel
• Place metal canning lid on jar
• Screw metal band on tightly
• Return jars to oven and set timer for 30 minutes
• Remove jars from oven and allow to cool
• Check lids for tight seal

Please be advised that the Tattler reusable canning lids are not recommended for oven canning. This is one food preservation technique were I will re-use my metal canning lids from previously canned goods. Since you aren’t canning perishable foods, such as meats and veggies, you may re-use the metal lids as long as they are in good condition, are not bent, and all of the rubber is intact. Be sure to test for a tight seal after jars cool. If the jars didn’t seal, you can either use that food up first or use a new lid and reprocess.

*Oven canning is not a safe method of preserving anything other than dried goods. Do not use this method for canning wet foods such as fruits, vegetables, or meats unless they have been thoroughly dehydrated. For more info on canning, check out Mason Jar Meals and Canning Without Electricity.

Be sure to label your jars with the contents and date canned.

Storing Oven Canned Foods

Once your jars of dried goods have cooled, and you’re sure they sealed, store them in a cool, dark, and dry location. The seal will prevent moisture from getting into the jars, but moist air will rust metal canning lids and bands. Be sure to label jars with the contents and date that they were canned so you can use the oldest foods first. Add a label with directions for using mixes. Powdered milk and baking mixes that contain powdered milk should be used within a year for best results.

Tips and Tricks

Whole grains store better than grains that have been ground into meal or flour. For foods that will last the longest in storage, oven can wheat berries, white rice, whole oats, barley, and rye. It’s great having a generous supply of these foods on hand, but you’ll want a hand powered grain mill to grind them if you want to make flour.

Make your own baking mixes with bulk foods that you can purchase through food co-ops. Making your own will save a ton of money and allow you to stock up on food preps that much faster. Mix up large batches, oven can, then label with the baking instructions for easy use.

Make Ahead Mixes

Here are some baking mixes that I like to have on hand. You can multiply the ingredients if you wish to make up even larger batches.

Instant Cinnamon and Sugar Oatmeal

• 5 cups quick oats
• 1/3 cup sugar
• ¼ cup powdered milk
• 2 tsp cinnamon
• ½ tsp ground nutmeg

Mix ingredients together and store in an airtight container. To use: Add ½ to ¾ cup boiling water to 1 cup mix. Stir and let stand until thick.

Pancake Mix

• 8 cups flour (I used half unbleached and half whole wheat or multigrain flour)
• 2 cups powdered milk
• 8 tsp baking powder
•  4 tsp baking soda
• 1 tsp salt
• ½ cup sugar

Mix ingredients and store in an airtight container. To use: Stir together 1 ½ cups mix, 1 cup water, and 1 egg. Pour batter by large spoonfuls on hot, oiled griddle. Flip to cook both sides.

Biscuit Mix

• 10 cups unbleached flour
• 1/3 cup baking powder
• ¼ cup sugar

Mix ingredients and store in an airtight container. To use: Cut 1/4 cup shortening, butter, or lard into 1 cup mix. Add 1/2 cup milk or water and stir. Drop by spoonfuls on to cookie sheets and bake at 450 degrees Fahrenheit for 8 to 10 minutes.

*Notes – Most biscuit mixes call for shortening to be added to the mix. To add shortening to above mix, cut 2 cups shortening into dry ingredients and store in an airtight container for up to 6 weeks at room temperature, or up to 6 months in freezer. Do not add shortening to mix for long term storage as it may go rancid.

For long term storage of pancake mix and instant oatmeal mix, leave out powdered milk and use milk or water when using.

So What Are You Waiting For?

Save money and take control of the ingredients in your baking mixes by making your own. Make extra to seal in mason jars with the oven canning technique and you’ll be on your way to a well stocked pantry in no time. Start ordering whole grains in bulk to oven can for long term storage. Many of these foods will last for years if properly sealed. It doesn’t take long to do and you’ll love the peace of mind that comes with stocking up for the future!

Note: Many people have written to me wondering why I would choose this canning technique over vacuum sealing. Actually, I use both methods and like them for different reasons. But using a vacuum sealer requires electricity…a resource that you are unlikely to have in the case of a real shtf scenario. Oven canning may be done with the use of a wood cook stove that has an oven feature, requiring no electricity. Oven canning is also a method of dry food preservation that doesn’t require the purchase of equipment that may be out of the budget for folks who are prepping on a dime.

Comments about carrying glass containers around or living in earthquake prone areas provide great information for some scenarios. I agree completely that you will not want to carry a dozen jars of canned goods in your bug out bag…I’m sharing this information for folks who wish to use this technique now or in a stable bug out location. Earthquakes are somewhat regional and in my area they are not the major concern.

So if you don’t think that this technique will work for you in your area or situation, you are most likely correct! I am offering this information as one more method that might allow you to stock up for emergencies or survive in certain conditions. You may not be able to prepare for everything…but it sure helps to have many different techniques of food preservation at your disposal!

Avocado dressing to replace ranch!

1 large avocado, 2 teaspoons fresh lemon juice, 1/2 cup greek yogurt, 1 teaspoon hot sauce, 1/4 cup extra virgin olive oil, 2 garlic cloves, 3/4 teaspoon salt. BLEND. Enjoy!

eating guide

Oreo Sunflower Cupcakes

This would be great for my mom Susan!

Peanut Butter Fudge Cake

Recipe adapted from Southern Living

Yield: 24 servings

Ingredients:

For the cake:

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 cup unsalted butter

1/4 cup unsweetened cocoa powder

1 cup water

1/2 cup buttermilk

2 large eggs, lightly beaten

1 teaspoon vanilla extract

16 ounces (about 1 & 1/2 cups) creamy peanut butter

For the icing:

1/2 cup unsalted butter

1/3 cup buttermilk

1/4 cup unsweetened cocoa powder

16 ounces confectioners’ sugar, sifted

1 teaspoon vanilla extract

Instructions:

Preheat oven to 350°. Grease and flour a 9” x 13” baking pan.

Whisk together flour, sugar, and baking soda in a large bowl. Set aside.

Place butter in a medium saucepan. Melt over medium heat.

Stir in cocoa powder. Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until the mixture boils.

Remove the mixture from the heat and add to flour mixture. Stir until smooth. Stir in vanilla.

Transfer batter to prepared pan and spread evenly.

Bake 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean.

Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely.

To make the icing, place the sifted confectioners’ sugar in a large bowl. Set aside.

Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil.

Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla.

Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.

Loaded Potato and Buffalo Chicken Casserole:

2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.

BROWNIE REFRIGERATOR CAKE

Ingredients:
1 box brownie mix
1 extra large egg
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz.) containers whipped topping
1 (3 oz.) package instant chocolate pudding
1 (3 oz.) package instant vanilla pudding
3 1/2 cups milk
1 Hershey candy bar or chocolate syrup

Directions: Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.

one cookie in microwave

For those days you just want to make one cookie...... 1 tbsp. butter, melted; 1 tbsp. white sugar and 1 tbsp. brown sugar; 3 drops of vanilla; pinch of salt; 1 egg yolk; 1/4 c. flour; 2 tbsp. chocolate chips - MICROWAVE 40-60 SEC IN A CUP OR BOWL. {single serving} deep dish chocolate chip cookie It's like a hug from home.

white wedding cake cupcakes

This recipe has been featured in a post on The Recipe Girl blog, with more photographs and information on the decorator tips that were used and which icing recipe is best (Wedding Cupcake Buttercream): How to Make Wedding Cupcakes. If you have questions, it might be helpful to read through the comments below– you might find the answer you were looking for 

Yield: 36 cupcakes

Prep Time: 15 min

Cook Time: 18 min

I'm not usually one to use a boxed cake mix and doctor it up. I'm more accustomed to using entirely homemade recipes, but this one caught my eye and looked good. These turn out delicious, moist and fluffy cupcakes- perfect for holding buttercream frosting.

Ingredients:

1 (18.25 ounce) box white cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites

Directions:

1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).

2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.

3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

Tips:

*Recommend: Most companies have downsized the size of their cake mix. Some readers have made this recipe as indicated using the smaller size mix and still had great success. Others bought a 2nd mix and added in the missing ounces to the first box. It's up to you on what you want to try. Reading through some of the comments on the post may help...
*You can use either regular or light sour cream for this recipe, but heck... since it's a wedding cupcake and you want it to be as delicious and moist as possible, I recommend going for the full-fat kind.
*Add 1 teaspoon of almond extract (in addition to the vanilla) if you wish to have a different flavor.
*Using an ice cream scoop is perfect for getting the batter into the cupcake tins without spilling.
*You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean.

Source: RecipeGirl.com (Adapted from weddingcake101.com)

Indian Frybread

Ingredients:

4 cups of flour
1 tbs. baking powder
1 teaspoon salt
2 tbs. powdered milk
1 ½ cups warm water
1 cup shortening
Extra flour to flour your hands

Directions:

Put flour in bowl, add baking powder, salt and powdered milk. Mix.

Mix in warm water to form dough.

Cover hands in flour.

Knead dough by hand until soft but not sticky. Cover with a cloth and let stand for 15 minutes.

Shape dough into balls about 2 inches across then flatten by patting and stretching the dough.

Melt shortening about an inch deep in frying pan. When hot put dough in pan. Fry one side till golden brown, then turn and fry the other.

This is a wonderful bread that can be used as a dessert by topping with honey, powdered sugar, etc. or can be used for main dishes such as topping with taco ingredients for an "Indian Taco".

Creamsicle Cake

original recipe: http://save-a-lot.com/recipes/creamsicle-cake

Ingredients:

• 1 Pkg Yellow Cake Mix 
• 2 Pk Orange Gelatin 
• 1 Pk Vanilla Instant Pudding 
• 1 Cup 2% Milk 
• 2 Large Eggs (for cake batter)
• 2 Tsp Vanilla 
• 1 Tub Whipped Topping 

Instructions:

Bake the cake as directed in a 9x13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.

Note:

This delicious cake really does taste like a creamsicle! This is a great crowd pleaser I always get lots of compliments when I bring this to a pot luck or family gathering. Its one of those recipes everyone wants a copy of. The gelatin dessert poured over the cake gives it ribbons of orange that look and taste great and the frosting.....you could eat it right out of the bowl!

how to:
For a layered Creamsicle Cake: Make the cake batter as directed, then batter pour evenly into 3 round 9" cake pans. Bake cakes as directed and let cool. Then, make the orange gelatin as directed on the package — but with this version, you'll let the gelatin set up instead of pouring it into the cake. We recommend using your round cake pans, or using a 13x17" jelly roll pan (1" deep cookie sheet with edges). Once you pour the liquid gelatin mixture into the pans, it will need to be refrigerated for about 4 hours. Meanwhile, make the pudding mixture according to the original recipe. Finally, layer in this order: cake, gelatin, pudding mixture. Repeat once more for a 6-layered Creamsicle Cake. 

weight loss soup

If you are trying to drop a few pounds after the holidays, or for an upcoming event, you have got to try this Weight Loss Magic Soup!  It is a combination of a couple of weight loss soup recipes that have been around for years – Weight Watchers Garden Vegetable Soup and the Cabbage Soup Diet Recipe.   The addition of a can of kidney beans adds fiber and protein which helps with feeling fuller for a longer period of time.  Feel free to add or subtract vegetables to your taste.  The benefit of this soup is that it tastes great and it really does help you lose weight.  The magic is that the more you eat – the more weight you lose!  Eat a bowl of soup for lunch, an afternoon snack, and for dinner with some whole grain crackers or toast and you will see some serious weight loss fast!  Each cup of soup has only 57 calories (see nutritional info. below).  It is a great way to get your vegetables in for the day and is very satisfying.  This recipe makes about 20 cups of soup.  It lasts in the fridge up to a week, and it freezes well.  All the cans are the regular (14 to 16 oz.) size.

Ingredients

• 2 cans chicken broth
• 3 cups V-8 juice
• 2 cans Italian diced tomatoes
• 1 small onion
• 2 cloves minced garlic
• 1 package sliced mushrooms
• 3 carrots, peeled and sliced
• 1 zucchini, diced
• 1 yellow squash, diced
• 2 cups fresh or frozen green beans
• 1 can kidney beans, drained and rinsed
• 3-4 cups shredded cabbage
• 1 tsp. Italian seasoning
• Salt and Pepper to taste

Instructions

• In a large frying pan sprayed with cooking spray, sauté garlic, onions, carrots, and mushrooms for about 5 minutes. In a large crockpot, combine sautéed garlic and vegetables with the remaining ingredients. Cook on high for 2-3 hours, or until vegetables are cooked.
• This makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won't take up much room. To unthaw, place the bag in the fridge for 24 hours and then reheat.

sweet potatoes

banana bread

You've GOT to try this banana bread recipe! It uses honey and applesauce instead of sugar and oil.

Ingredients

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

veggie tray

refrigerator jam

oven baked fajita

Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
Directions:
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are done.

Texas Road House Honey Butter

1 cup (2 sticks) butter, very softened
1 cup powdered sugar
1 cup honey
2 tsp. cinnamon

Add everything in the order listed, whipping well. Oh Yum!

We know to use this on rolls and bread but it also tastes great on:

oatmeal
pancakes
French toast
hot rice cereal
pumpkin bread
zucchini bread

Zucchini Parmesan Bites.

Ingredients
4 medium, fresh zucchini, sliced in half
1/2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh rosemary & thyme, minced
smidge of olive oil
salt & pepper to taste
Directions

Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.

baked broccoli

Preheat oven to 375°
Chop a head of broccoli (do not rinse, immediately prior to preparing!)
Mince 2-3 cloves of garlic
Put broccoli, garlic, 2 tbsp. olive oil, and a few shakes of salt and pepper in a ziploc bag....
Shake it up!!
Spread out on baking sheet, place on top rack, and bake for about 30 minutes.
Broccoli will be crunchy and delicious! I make this at least 3 times a week and have to control myself once I take it out of the oven, I could eat this alone for dinner!

avocado - is it ripe?

Doughnuts

1 cup sugar
1 Tbsp nutmeg
1 tsp baking soda 
½ tsp salt
2 eggs
1 Tbsp shortening
1 cup sour milk
6 cups flour

Mix sugar, nutmeg, soda, salt, eggs, milk and shortening. Add enough flour to make dough that no longer sticks to the side of the bowl...roll out dough on a floured surface and cut with doughnut cutter. Heat shortening to 375 degrees F. and drop doughnuts in, turning several times. Drain on soft crumpled paper. Cool and dust with powdered sugar, or granulated sugar and or with cinnamon, or drizzle with glaze (see below) if desired. Repeat with doughnut centers.

Note: milk can be soured by adding 1 Tbsp vinegar to 1 cup fresh milk.

White Doughnut Glaze
2 cups powdered sugar
1 tsp vanilla extract
4 to 6 Tbsp milk

Mix powdered sugar, vanilla and milk with a fork to desired consistency. Thicken with powdered sugar or thin down with milk.

from Granny's favorites cookbooks