Garden Fresh Zucchini Bread

From this…..

To this….

To this…..

To Nom-ed.

Recipe to post separately.

Baked Squash Casserole, food from my garden

Come, join us for dinner.

Squash casserole is one of my favorite comfort food dishes.
When I was a teenager, my Mother and I would go to a restaurant called “The Black-eyed Pea” and order veggie plates. Plates full of broccoli rice casserole, fried okra, cheese-y broccoli soup and the most amazing squash casserole.
It was one of our favorite dinner spots, and one of my favorite teenaged memory clusters.
Once I was all-growed up (yes, I said growed up) I began trying to replicate the squash casserole.
Years and years ago I found a copy-kat recipe that I have altered until I was happy with it.

Baked Squash Casserole

• 5 -6 medium size Yellow Squash
• 1 cup Bread Crumbs plus additional 1-2 tablespoons for topping
• 1 stick Butter or margarine (melted) *I use light butter, and I usually use less than a whole stick*
• 1/4 cup of Brown Sugar
• 1/4 cup of Onion (chopped)
• 2 eggs (beaten)
• 1 teaspoon of Black Pepper
• 1 teaspoon of Salt
• 1 teaspoon of tarragon

Cut the ends off squash and cut each squash into 4 or more pieces.

Place the squash into a pot of boiling water, use enough water to cover the squash. Reduce heat and cook until tender. I cooked my squash fir about 12 minutes. Drain and mash.

While the squash is cooking, mix the beaten eggs, 1-cup breadcrumbs, melted butter, sugar, salt, onion, tarragon and pepper together in a bowl.

Combine the mashed squash with the crumb mixture.

Place the mixture into a casserole dish that has been lightly sprayed with a non-stick baking spray.

Sprinkle the top with the 2 tablespoons of breadcrumbs.

Bake at 350 degrees for 20 to 25 minutes or until lightly browned.
I used the broiler at 500 deg. For the last 5 minutes to give the top a nice crust.

I have Phun with iPhone Photos!

How to succeed at pie making without really trying

Take one semi-lazy baker.

One text conversation about desserts.

And 1 hour.

What do you get?

Mixed Fruit Pie.

This recipe will make 2 pies.

• 5 cups of random frozen fruit from said baker’s freezer
• 1 cup all-purpose flour (or preferred flour)
• 1-1/2 to 2 cups sugar (depending on how sweet you like your pie)
• 3 teaspoon ground cinnamon
• 3 tablespoon butter or margarine or cooking oil

Mix all of the above together in a bowl.  Make sure to mix it well.

2 pre-made pie crusts or homemade crust  (see links below)

Vegan Pie Crust

Pie Crust

Gluten Free, Soy Free, Dairy Free Pie Crust *the recipe is half way down the post…scroll down*

1 crumble topping

• 1 teaspoon cinnamon
• 1 cup brown sugar
• 1 cup flour
• 1 cup oats
• 1/2 cup butter, margarine or cooking oil , melted

Preheat the oven to 350 degrees F.

Pour the filling into the pie crusts.

Sprinkle any left over flour-sugar-spice mixture over the frozen fruit.  Place the crumble topping over the fruit.

Pat down gently to make a nice crust.

Bake for about 45 minutes or until done.  Once a knife can be inserted into the center of the pie with little to no resistance your pie is done.

Allow pie to fully cool before cutting for best results.

Enjoy.

Whole Wheat Irish Soda Bread

Soda bread is (according to Wikipedia) “a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as baking soda) is used as a raising agent rather than the more common yeast. The ingredients of traditional soda bread are flour, bread soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added such as raisins, egg or various nuts.”

My soda bread is very basic.  No nuts or fruit.  If you’re looking for a fruity soda bread check out Greg and Katherine’s Irish soda bread post.

Ingredients:

• 4 cups of whole wheat flour
• 1 teaspoon of baking soda
• 1 tablespoon of baking powder
• 1 teaspoon of salt
• 4 tablespoons of sugar or honey
• 1/2 cup of unsalted butter (softened) *plus 2 tablespoons for the top of the bread*
• 1 & 1/4 cups of buttermilk *plus 2 tablespoons for the top of the bread*
• 1 egg

Pre-heat Oven to 375 degrees.

In a large bowl or mixer combine flour, baking soda, baking powder, salt, sugar or honey and butter.  Add egg and buttermilk.  If the dough is crumbly still add more buttermilk a tablespoon at a time until the dough isn’t crumbly.

Remove the dough from the mixer or bowl and place it on a lightly floured surface.  Knead the dough gently.  Form the dough into a round shape.

Place the dough on a greased cookie sheet.  *Combine the 2 tablespoons of butter and buttermilk* brush the top of the bread with the butter/buttermilk combination.

Make an X across the top of the loaf.

Bake for 65 to 70 minutes, or until a knife inserted into the center comes out clean.

Serve with homemade herb butter or butter and jam.

I'm linking up!

Texas Sized Turkey Egg Rolls

Yes, I said turkey.

Turkey Egg rolls, large and in charge...aka Texas style.

We love egg rolls!

I recently tried my hand at making my own egg rolls, it went so well that I tried it again, this time with ground turkey.

Egg rolls trick my “Veggie Resistant” teenager into eating cabbage, carrots and onions.

The process is a little time-consuming, but well worth it.

Here is the ingredient list:

• 1 pound of ground turkey
• 1 tsp. minced ginger
• 2 (+) cups of cabbage, chopped *I use a bag of cole slaw shreds, the whole bag*
• 1/2 cup of shredded carrots
  
• 3 green onions, finely chopped
• 1 1/2 TBSP of soy sauce, 1 TBSP of honey and 1 tsp of minced garlic *I use this instead of 2 TBSP of Oyster Sauce*
• 1 package of egg roll wrappers
• *optional* 1/4 pound of bean sprouts
  

Brown the ground turkey and minced ginger....

Drain the fat, if there is any.

Add the veggies.

Add 2 (+) cups of chopped cabbage, carrots and onions.

Keep cooking….

Keep cooking to wilt the cabbage, and cook the carrots & onions.

Done.

Now…on to wrapping!

wrap your rolls....

Fold one end over the filling....

fold the sides in....

Roll the egg roll up. Repeat until all the filling or the wrappers are gone.

Bake for 10-12 minutes at 400 degrees on a greased cookie sheet (brush the tops with olive oil)

Frying In a large skillet (or cast iron pot) heat Canola oil to 350 degrees. Place the egg rolls *flap side down* into the hot oil a few at a time. Turning the egg rolls if needed. Cook until golden about 2-3 minutes.

Drain the egg rolls on a paper towel before serving.

Yum.

Since the iPhone is major awesome, I’m participating in the iPPP link up that Liz and KLZ host.

This week in FAIL, Potato edition

Potato Fail…..

again.

I have the WORST luck with potato dishes….

This week I tried making a cheesy sausage and potato dish with somewhat Meh results.

I peeled and diced potatoes. Then I boiled them for 15 minutes. I drained them and placed them into a greased baking dish.

I added cheese, heavy cream, homemade chive butter.

I added little smoked turkey sausages.

I baked it, for over an hour.

The dish was less than stellar.

Bummer.

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I’m not sure if I picked the wrong potatoes or if I’m just super picky. Either way, I’m not happy with the results.

Breakfast Casserole

Care for a slice?

This French toast like breakfast casserole is a favorite in my home. I make a large batch so it can be munched on for a few days.

I used whole wheat bread, but you could use French bread or any other type of bread.

• 9 pieces of whole wheat bread
• 1/2 cup of brown sugar
• 2 teaspoons of cinnamon
• 1 cup of dried cranberries (or other dried berry of your choice)
• 8 eggs, lightly beaten
• 1 & 1/2 cups of milk
• 1 tablespoon of vanilla

1. Spray a baking dish with non-stick spray. Arrange the bread in layers, sprinkle cranberries over each layer.
2. In a large bowl, whisk together the eggs, milk, sugar, vanilla and cinnamon
3. Pour the liquid mixture over the bread.  Make sure that all the bread is covered in the egg mixture.  *I use my hands to mash the bread slices up.*

It looks like this....pre baking

4. Cover the baking dish with foil and refrigerate overnight.

5. Preheat your oven to 375 degrees.  Bake covered for 40 minutes.  Remove the foil and bake for 5-10 minutes more.

6.  Let the casserole stand for 5 minutes before serving.

ready to serve

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The Holidays, through my pinterest board.

Have you been on pinterest?

I’m fairly addicted to pinterest.  Lots of lovely ideas and blog posts to look through.

Michelle, of So, I married a Mennonite is hosting a Pinterest Party!

Specifically, this month, Holiday related pins.

For me, Holiday means Christmas.

Here is a link to all my Christmas pins.

Here are a few of my favorites….

Source: lhj.com via Jamie on Pinterest

Source: theinspiredroom.net via Jamie on Pinterest

Source: tasteofhome.com via Jamie on Pinterest

Source: diaryofaquilter.com via Jamie on Pinterest

 

 

Do you pin? I’d love to hear about your holiday related pins.

Cake in a Jar

The idea & post for cake in a jar is courtesy of a question on my Facebook page.

Making teacher or co-worker gifts that will impress (not to mention survive the trip to school/work) isn’t always easy.

Cake~ baked in a canning jar fits the bill perfectly.

Here’s what to do…..

• Cake mix…make your own or use a boxed mix.
• canning jars, half-pint or pint-sized

• Set your oven to the correct temp for your recipe.
• grease the canning jars

This is very important…..

• fill the jars ONLY half way full *if you fill them past the half way point, you’ll have a cake-eruption.*
• place the jars on a cookie sheet
• bake for about 20-25 minutes or until a cake tester comes out clean
• remove the jars from the oven.

I recommend that you….

• Ice the top of the cakes

• place the lids on.
• allow the cakes to cool.
• Store them in the fridge until you are ready to send them off to school or take them to work
• re-ice the cakes before you send them off, the first icing will melt into the cake a bit.

• The jars should be stored in the refrigerator and eaten within 2 weeks.

Monday is another Slow-Cooker link-up! Let’s Get Cookin!

Frugally yours, for the Holidays.

I read a great post on Things I Can’t Say yesterday. I love reading what Shell writes, I like to think that we’d be coffee or wine friends if we lived in the same state. I think that about more than a few people, but I’m way friendly and super social in my imagination. Anyhooo…. I loved the concept.

It’s okay.

I want to say something similar, but holiday related.

It’s okay……

If more than half of my Christmas gifts are homemade this year.

I am going to spend the next few weeks posting about homemade or handmade things you can gift to friends, teachers, neighbors, and of course family.

I’d like to hear from you…..

What sort of homemade goodies should we explore? I’ve had a request for jarred cake, I’m working on that.

Any other requests?

Ideas?

Please leave a comment.

I want to hear your thoughts.