Breakfast Casserole Recipe

12 lg. eggs

1 cup  half and half

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. veggie salt

2-3 green onions chopped

2 cups grated cheddar cheese

½ lb. Bacon cut into ¼ in. slices and fried until crisp (optional reserve 2 tbsp. Grease)

1 pkg. frozen hash browns

½ cube real butter

 You will need a 9x13 glass baking dish, turn your oven on to 375 degrees.

Put baking dish in oven with ½ cube of butter, (about 2 Tablespoons bacon grease can be added as well). Once that melts add all of hash browns and return to oven. Meanwhile, Beat eggs with cream, milk and seasonings. (A blender works well) Pour this into a large bowl with grated cheese, chopped onions and bacon, making sure to coat all ingredients. Reduce oven to 350 degrees. Pour egg mixture over hash browns and return to oven for 40-50 minutes, until a nice pulls out of center clean.

Serve immediately or let cool, cover casserole with plastic wrap, and refrigerate.

Serves 12-16

We all scream for ice cream!

Over the summer I have experimented with homemade ice cream. Here is my current favorite from the Williams-Sonoma Kitchen:

Chocolate Ice Cream

Ingredients:

3 cups half-and-half (or 1 1/2 cups cream and 1 1/2 cups whole milk)

6 oz. bittersweet chocolate, finely chopped (about 1 1/3 cups)

5 egg yolks (I used 4)

1 cup sugar

Pinch of salt

1 tsp. vanilla extract

Directions:

In a saucepan over medium heat, warm the half-and-half until bubbles form around the edges of the pan. Remove from the heat, add the chocolate and stir until smooth and blended.

In a large bowl, whisk together the egg yolks, sugar and salt until blended. Slowly add the chocolate cream, whisking constantly until fully incorporated.

Pour the mixture into the top pan of a double boiler. Set the pan over but not touching simmering water in the bottom pan. Cook, stirring constantly with a wooden spoon, until a finger drawn across the back of the spoon leaves a path, 10 to 12 minutes; do not allow the custard to boil. Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla. Nestle the bowl in a larger one filled halfway with ice and water. Cool the custard, stirring occasionally, about 30 minutes.

(So, ice don't have an ice maker or ice cube trays. Instead I make this in the evening and once the custard is finished cooking I put it in a container and refrigerate it over night. It takes all of 15-20 minutes to thicken in the ice cream maker the next morning.)

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container, cover and freeze until firm, 3 to 4 hours, before serving. Makes about 1 quart.

 

I know, I know, it's a bit of a process, but I PROMISE it is totally worth it! So dust off your ice cream maker and make some ice cream!

 

Double Chocolate Zucchini Bread

Adapted from Notes from My Food Diary

2 large eggs
1/3 cup sugar
1/2 cup vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso powder, optional
1/3 cup cocoa powder or Dutch-process cocoa
1 2/3 cups all-purpose flour
2 cups shredded, unpeeled zucchini, gently pressed on a colander over a bowl or sink to release some of its moisture
1 1/4 cups chocolate chips, save the 1/4 cup for sprinkling on top of bread

Preheat the oven to 350°F; lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth. Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined. Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan.  Scatter the reserved 1/4 cup of chocolate chips on top of the batter.
Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.  Cool completely before slicing; store well-wrapped, at room temperature.

Super moist and super chocolaty. The perfect recipe for the massive (seriously like 14" long) zucchini I found in my garden today :)

TWIGGS KEY LIME PIE

CRUST:

1 1/4 CUPS GRAHAM CRACKERS SMASHED

3 TBSP SUGAR

3 TBSP COCONUT

1/4 CUP MELTED BUTTER

FILLING:

2 EGG YOLKS BEATEN

2 EGG WHITES BEATEN TO SOFT PEAKS

1/2 CUP KEY LIME JUICE

1 TSP KEY LIME ZEST

1  14OZ SWEETENED CONDENSED MILK

MIX TOGETHER CRUST AND PRESS INTO PIE PAN.  BAKE AT 375 DEGREES FOR 5 MINUTES. COOL CRUST BEFORE ADDING FILLING.  TO MAKE FILLING MIX EGG YOLKS, LIME JUICE, LIME ZEST AND SWEETENED CONDENSED MILK. IN SEPARATE BOWL BEAT EGG WHITES TO SOFT PEAKS AND FOLD INTO LIME MIXTURE.  POUR FILLING INTO PIE CRUST AND BAKE AT 350 DEGREES FOR 12-15 MINUTES, OR UNTIL THERE ARE SMALL BUBBLES AND IT LOOKS FIRM.  COOL 1 HOUR AT ROOM TEMPERATURE, THEN CHILL FOR ATLEAST 4 HOURS.  SERVE WITH WHIPPED CREAM.

Blueberry Fiber Bomb Muffin Recipe

Preheat oven 350 Degrees

Makes 3 dozen muffins

First: Put in bowl and set aside til room temp.

2 C. Dates

2 C. Water( Boiling)

2 tsp. Baking Soda

Put into blender until meal

1 C. Flax Seed

1 C. Raw Almonds

then add Dates water and baking soda mixture.

Pulse until everything is blended and creamy

In a mixer combine:

2 Tbsp. Butter(softened)

1/2 C. Brown Sugar

2 Eggs

Mix until creamy then add blender mixture.

Then add:

2 C. Whole Wheat Flour

1 C. oatmeal

1 tsp. Baking Soda

1 1/2 tsp. Salt

2 C. Fresh or Frozen Blueberries

1 Tbsp. Vinegar

Mix just until combined

in a greased or lined muffin tin with cookie scoop put one scoop into each. Bake 15-17 Min. until brown on edges.

Chicken Taco Soup

By Michelle

Stuart said that this should be a recipe that we pass down, so here it is!

6 Chicken Tenders or 3-4 cups chopped chicken

1 onion Chopped in 1 inch chunks

4 celery stocks chopped in 1 inch chunks

6 carrots also chopped in 1 inch chunks

3 cloves of Garlic chopped fine

2-3 tablespoons olive oil

Saute all the above in dutch oven or large pot until onions are transparent.

then add:

6 cups vegetable or Chicken Broth

1 tablespoon chili powder

1tsp. veggie salt

1 tsp. oregano

1 tsp. cumin

Let this simmer until carrots are cooked through

about 30 min.

just before serving add 1/2 bunch chopped cilantro

1 lime juiced

then garnish with chopped avocado, tortilla chips and your favorite cheese grated

makes about 8 servings

Bakery Style Blueberry Muffins

Ingredients:

1 1/2 Cups all purpose flour

3/4 Cup White sugar

1/2 tsp. salt

2 tsp. baking powder

1/2 Cup oil ( plain yogurt can be sub.)

1 egg, beaten

2/3 Cup milk

1 Cup blueberries (fresh are best, frozen is fine)

Topping:

1/4 Cup white sugar

3 Tbs. All-Purpose Flour

1 Tbs. Butter, cubed

Preheat oven to 400 Degrees. Line muffin pan with liners or grease muffin cups. Make the topping for muffins in a small bowl by mixing all topping ingredients with a fork until Crumbly.

Set aside. In a medium bowl, combine the flour, sugar, salt and baking powder. Add the oil, beaten egg and milk. Mix together. Gently fold in blueberries and fill muffin cups. Sprinkle tip with crumb topping and bake for 20 minutes until done.

ENJOY!

Peanut Butter Chocolate Chip Muffins

Ingredients:

2 1/4 Cups All-Purpose Flour

2 tsp. Baking Powder

1/2 tsp. Salt

2/3 Cups Brown Sugar

6 Tbs. Butter melted and cooled

1/2 Cup Chunky Peanut Butter( smooth is fine too)

2 Eggs

1 Cup Milk

3/4 Cup Mini Semi-Sweet Chocolate Chips

Directions:

In a large mixing bow, whisk together the flour, baking powder, salt and Brown Sugar. In a Medium mixing bowl, whisk together the butter, peanut butter, eggs and milk until smooth. ( if the peanut butter is in clumps within the liquid that is fine, it will all work out in the end) Pour liquid mixture into flour mixture and mix unitl just combined. Fold in the chocolate chips. In a paper lined muffin tin, scoop 3 tablespoon sized scoops into each muffin cup ( I use my cookie scoop). Bake in a pre-heated oven at 375 degrees and bake 17-20 Min. or until a toothpick inserted in the center comes out clean.

ENJOY!

Enchiladas Calabacitas

Ingredients:

2 Tbl oil (canola or olive)

1 medium yellow onion diced

1 medium zucchini diced

1 medium yellow squash diced

1 cup corn (I usually use TJ’s frozen sweet corn)

1 cup black beans (optional)

1 can diced green chiles

1 can sliced black olives (optional)

1-2 cups sharp cheddar cheese shredded (I prefer the white cheddar, but it doesn’t really matter)

Corn tortillas

Green enchilada sauce (1-2 cans, target store brand is our favorite or homemade)

Directions:

Preheat oven to 350 degrees

Heat oil in large skillet over medium heat and add the diced onion. Once they are soft add the diced zucchini. Once the zucchini is a bit soft add the yellow squash. Cook until all the vegetables are soft, and then add the corn and black beans (optional). Add the green chiles and cook until everything is warm. Remove from heat.

In a 9x13 pan prepare the enchiladas. I like to fry my tortillas on one side before assembling (or you can just steam them) and then adding the cheese first while they are hot, then a big scoop of the calabacitas and finally a small spoonful of the enchilada sauce. Roll tortilla and place in the pan. Once pan is full, pour enough enchilada sauce to coat each tortilla and sprinkle cheese and olives (optional) over the top and bake for 20-25 minutes or until the cheese is melted.

Warning: the tortillas may fall apart when they are served depending on how crispy you cooked them. They may not look as pretty, but they will still taste just as good!

Vegetarian Pad Thai

12 oz dried flat rice noodles (banh pho)

1 tsp tamarind concentrate (found at Wholefoods)

½ c soy sauce

¼ c packed light brown sugar

2 Tbl Sriracha

1 bunch scallions, dark green part removed and chopped

4 large shallots, thinly sliced

1 c peanut or canola oil

6 large eggs

4 cloves garlic, finely chopped

2 c bean sprouts

½ c roasted peanuts, finely chopped

Soak noodles in a large bowl of warm water until soft, 25-30 minutes. Drain well in a colander and cover with a dampened paper towel.

 Meanwhile, make sauce by combining tamarind, soy sauce, brown sugar and Sriracha. Stir until combined.

 Heat oil in wok over medium heat until hot, then fry half of the chopped shallots over medium-low heat, stirring frequently, until golden brown, 8-12 minutes. Carefully strain mixture through a sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. Wipe wok clean.

Lightly beat eggs with ¼ tsp salt. Heat 2 Tbl shallot oil in wok over high heat until shimmering. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to plate.

Heat wok until a drop of water evaporates instantly. Pour in 6 Tbl shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.

Add noodles and stir-fry over medium heat for 3 minutes. Add bean sprouts and 1 ½ c sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.

Stir-in additional sauce if desired, then stir in eggs and transfer to large shallow serving dish.

Sprinkle pad Thai with peanuts and fried shallots and serve with lime wedges, cilantro springs and Sriracha.

Salsa Verde

1 1/2 pounds tomatillos, husks removed
1/2 medium yellow onion, peeled, cut into wedges
3 cloves garlic, peeled
1 or 2 serrano chiles, cut in half, stems removed (depending on how hot you want it)
1 cup cilantro, leaves and stems
Salt to taste




Method:
To make the salsa, place the tomatillos, onion, garlic, serrano chiles and cilantro in a large pot. Add 3 cups of water and bring to a boil on high. Continue to boil uncovered for 10 minutes or until the tomatillos go from a bright green to a light, muted green (If the water doesn’t cover them completely, don’t add more water just turn the tomatillos in the pot halfway through the cooking so all sides are exposed to the boiling water). Turn of the heat and let cool for 10 minutes. Transfer the pot contents to a blender and blend until smooth. (If you don’t let the vegetables cool, the steam will make the blender lid pop off, which makes for a bit of a mess.) Add salt to taste.

Soft Sugar Cookies

1/2 C. butter
1 C. sugar
1 tsp. vanilla and almond extract
1 egg
1/2 C. sour cream or plain yogurt
3 1/4 C. flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
Preheat oven to 375 degrees. Cream together butter and sugar until well blended. Add egg, vanilla, almond and sour cream. Continue mixing scraping sides of bowl.

Combine dry ingredients and add slowly to creamed mixture. Mix until combined. Wrap in plastic wrap and refrigerate for 1-2 hours.
Roll out to 1/4 thickness, place on cookie sheet and bake for 8-10 minutes.