Zucchini Bread by Stacy Ford

3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
1 tablespoon vanilla
3 cups flour (spoon in)
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon cinnamon
1 cup chopped nuts (optional)

1. Mix wet ingredients first
2. Stir in dry
3. Bake in two 8 inch greased loaf pans @ 325 for 60 to 80 minutes

Lemon Blueberry Biscuits by Aunt Chris

Makes 12 biscuits

2 c flour
1/2 C sugar
2 tsp. baking powder
1/4 C melted butter
1 tsp. grated lemon peel
1 C blueberries
1/2 tsp. baking soda
1/4 tsp. salt
8 oz. lemon yogurt
1 egg, beaten

Glaze: 1/2 C powder sugar, 1 Tlbs. lemon juice, 1/2 tsp. lemon peel

1. Mix dry ingredients.
2. Combine butter, egg , yogurt and lemon peel.
3. Mix the two together and add blueberries.
4. Drop by spoonfuls onto lightly greased cookie sheet.
5. Bake @ 400, 15-18min

Put on glaze while warm.

Delish Party Drink by D. Kendall

In a pitcher add 4-6 cans of snapple peach ice tea
Add ice
Add a twig of fresh basil

So refreshing, so pretty, so easy and such a surprise w/ the *hint* of basil...all your party attendees will comment, "Wow, this is delicious, how did you make that drink?"

You can serve them individually, but then just add 1 basil leaf per drink...or a couple if they're small leaves.

BLT Salad

This is a high fiber salad (that means drink lots of water w/ it)

4 servings; 15 minutes prep; 14 minutes cook; 425 calories; 26g fat; 13g protein; 34g carb; 7g fiber.

• 8 slices bacon, cut into 1/2 in. pieces (you could buy already cooked bacon, but the fresh stuff tastes so much better).
• 1/2 t salt
• 1/4t black pepper
• 1/4 t cayenne pepper
• 1/2 C cornmeal (instead of this, the salt & peppers, I use bread crumbs; up to you and what you have on hand)
• 1/3 C all purpose flour
• 1 egg, lightly beaten
• 2 medium-size *firm*, unripe (slightly turning red, but not bright red) tomatoes, cored and cut into 1/2 inch slices.
• 2 T canola oil (for frying)
• 3 romaine lettuce hearts, chopped

*a few slices or substitute the tomatoes for breaded & fried mozzarella or eggplant (sliced like the tomatoes) would be great, too!

Dressing - Although I think homemade ranch is better
1 ripe avocado, pitted and skinned
1/3 C buttermilk
1/4 C chopped red onion
2 t lime juice
1/4t salt
1/4t black pepper
1/4t cayenne pepper
Puree in a blender until smooth

Directions

1. Cook bacon in a large skillet over med-hi heat for 8 minutes or until crisp. Drain over paper towels; pour off drippings and reserve. Wipe out skillet.
2. While cooking bacon you can make the dressing.
3. (If you use bread crumbs, skip this) Stir together cornmeal, salt and black pepper in a shallow dish.
4. Place flour in 2nd dish
5. Place egg in 3rd dish
6. Dip tomato (or mozzarella or eggplant if you're doing an Italian version) in Flour, then Egg, then Cornmeal mixture (or breadcrumbs) to coat. You can do this twice for more batter.
7. Heat canola oil and 1 T of reserve bacon drippings in skillet over med-hi heat. Fry tomatoes in a single layer for about 2-3 minutes per side or until golden brown. Repeat with remaining tomatoes.
8. Place romaine lettuce in a large bowl and toss with bacon and 2/3 C of the dressing. Place about 2 C salad on each plate and top with 2-3 tomato slices. Dollop with a little of the remaining dressing and serve.

Amish Oatmeal Cake

1 C Oats
1.5 C boiling water
1.5 C flour
.5t baking soda
.5t cinnamon
.5t salt
.5 C butter
1t vanilla
1C brown sugar
1C sugar
2 eggs

1. Place oats in a bowl pour boiling water over aots and let sit for 20 minutes
2. Sift dry ingredients
3. Beat butter, add vanilla, and gradually add sugar. Beat until fluffy.
4. Add eggs one (1) at a time.
5. Add oat mixture and the flour mixture.
6. Blend well.
7. Pour into greased 9x13 pan
8. Bake 35 minutes

Topping
.5C butter
1 can sweetened condensed milk
24oz coconut
1C pecans

1. Melt butter, add cond. milk, boil until slightly thickens, add coconut and pecans. Stir well.
2. Spread over warm cake.

BROIL entire cake (w/ topping!) until golden brown.

Chicken & Cashews in Lettuce Cups

3 T soy sauce
3 T honey[I doubled the sauce b/c I'm a saucy person :-)]
2 T oil (for frying)1.5 lbs of boneless, skinless chicken - dice it. [I used two of those frozen Costco breasts (that sounds weird :-), then butterflied them and diced.]
1 T of grated ginger [didn't use this, not a fan of ginger]
1 bunch of scallions, trimmed and sliced [used 2 stalks - only green part]
1 8oz can of sliced water chestnuts, drained
1/4 C roasted, unsalted, cashews [I used the "cashew pieces" from TJs, cheaper and already diced; I also used at least a 1/2 C maybe a whole Cup of Cashews, but then again, I'm a "nutty"][I also added a 1/2 of a zucchini chopped finely - to sneak in the vegetables w/ my kids - great flavor!]
1 small head of Boston/Bibb/Butter Lettuce leaves (separate & wash while chicken is cooking; dry off)

COMBINE the soy and honey in a small bowl
HEAT the oil in a large skillet over med-high heat.
SEASON chicken w/ 1/2 t pepper (I used red pepper for xtra kick, up to you - for kids maybe X pepper) and cook stirring occasionally, until it begins to brown, about 3-5 minutes.
LOWER heat to medium and stir in garlic [and ginger]. [I then pushed the cooked chicken to the side of the pan (to slow overcooking) and added in the zucchini to cook].
Add the scallions, stir and cook for 1 minute.
Stir in the water chestnuts and 1/2 the soy mixture [again, add as much sauce as you like] and continue to cook until the chicken is cooked through, about 4 minutes.
Remove from heat and sprinkle w/ the cashews [I added them in w/ the mixture in the pan to heat it all through for about a minute or two before removing.]
SERVE and use remaining sauce for drizzling.

Taco Skillet Pie by R. Herrick

Serve w/ any condiments - sour cream, tortilla chips, avocado...

1lb lean ground beef 1can (19oz) black beans w/ liquid
1 can (14.5oz) petite cut zesty jalapeno tomatoes (I couldn't find these so I added plain organic canned diced tomatoes and added 3/4 of a mini can of green chili peppers - it's *not* too spicy for kids!)
1 pkg. (1.25oz) mild taco seasoning (too salty for me, added 1/8-1/4 of a bag)
1 pouch (6.5 oz) cornbread mix (used the Jiffy box mix, but used *only* the mix, did not follow recipe)
2 large eggs
1/3 cup low fat milk
1T veg oil/olive oil
1/2 C mexican (or blended) shredded cheese

Cook ground up meat, drain & place in bottom of casserole dish.
Spread beans on top
Spread tomatoes on top(Spread green chilis on top - if used)
Sprinkle taco seasoning over it[My mom suggested adding sliced black olives, yum!]
Put cornbread mix in a small bowl, add 2 eggs, milk & oil & mix - your child could do this.
Then pour sticky cornbread mixture over the entire casserole.
Bake @ 375 until bread is golden (about 15-20 min; watch it).
Take out, sprinkle cheese over top.
Place back in oven until cheese is melted.
Let it cool for 5 minutes, Cut & Serve.
Serves 4-6 adults

Chicken Rub Recipe by J. Markarian

We always grill this and serve it in tortillas with black beans, rice, avocado and cheese. And it is super fast to make (no marinating).Mix together...1 TBS brown sugar2 tsp paprika1 1/2 tsp garlic powder1 1/2 tsp ground ginger1 tsp salt1/2 tsp ground cinnamon1/8 tsp ground cloves
2 breasts of chicken ( wash and pat dry)grapeseed oil (you can find this at TJ's) or you can use canola oil.

Heat your bbq grill.Coat the chicken with oil and rub on the spice mixtureThrow it on the bbq until done (Cooking time depends on how thick the breasts are. Sometimes if they are thick I will cut them in half length wise to shorten the cooking time.)When it's done cut it up and serve with tortillas, black beans, rice, avocado etc. etc. You will love the flavor of this chicken!!! Enjoy

Chile Relleno Casserole

Feel free to play around with the stuffing, Mexican chorizo is great for this, but we've also used hot Louisiana pork sausage. Or you can skip the pork all together and just use a jack cheese stuffing. Note that this casserole serves 8; you can easily cut the ingredients in half and use an 8x8 dish for the casserole.
Ingredients
· 8 poblano chiles
· 2 Tbsp olive oil
· 1 cup chopped onion
· 4 cloves garlic, minced
· 1 28-ounce can tomatoes
· Salt
· 1 pound Mexican chorizo (or other spicy sausage)
· 1 cup crumbled cotija cheese
· 1 teaspoon minced fresh oregano leaves
· 12 eggs
· 1/3 cup flour
· 1 teaspoon baking powder
· 1 1/2 cup Monterey jack or mild cheddar cheese, shredded

Method
1 Preheat broiler. Lay chiles in a single layer on a broiling pan (not a baking sheet that will warp in the heat of the broiler) or on a rack in a roasting pan. Position the the chilies one to two inches from the broiler element. Cook until chiles are blistering and black, a few minutes on all sides. Turn chiles over and broil until blistering and black all over. Alternatively, you can blacken the chilies directly over a gas burner. Put chilies in a paper bag or thick plastic bag. Let sit 15 minutes.
2 While the chilies are cooling, heat olive oil in a large sautée pan, on medium. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for a minute more. Add the tomatoes (break up any whole tomatoes before adding to the pan). Add a pinch of salt. Bring to a simmer and lower the heat to low. Gently simmer for 15-20 minutes. Remove from heat and set aside.
3 Carefully peel and discard the blackened skin off of the chilies. Cut off the stem ends, remove the seeds and discard. Set chiles aside on a layer of paper towels to dry.
4 In a large frying pan over medium-high heat, cook chorizo, stirring occasionally to break up the meat, until cooked through, about 4 minutes.
5 Preheat oven to 375°. Pour tomato sauce into the bottom of an 8x12 inch baking dish (the tomato sauce should be the consistency of a thin spaghetti sauce. If it is too thick, thin it out with a little water).
6 In a large bowl, mix chorizo, cotija, and oregano. Stuff chiles with sausage mixture and lay them on top of the tomato sauce in the pan.
7 In a large bowl, whisk the eggs thoroughly. Whisk in the flour, baking powder, and a pinch of salt. Sprinkle chiles with half of the jack or cheddar cheese. Pour egg mixture over chiles and sprinkle with remaining cheese.
8 Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.

Maui Chicken by G. Gentzkow

You can substitute drumsticks for 1 breast:2 drumsticks

6 chicken drumsticks

1.5 cups stuffing mix

3.5 oz macadamias

1 egg

3 tbs milk

3 tbs honey

3 tbs butter, melted

1/2 cup mayonnaise

4 tsp dijon mustard


1Preheat oven 375. Lighly coat a 15x10x1" baking pan with cooking spray; set pan aside. Skin chicken; set aside.
2In a shallow dish, stir together the stuffing mix and the nuts. In another shallow dish, combine the egg, milk, and 2 T of honey. Dip chicken into egg mixture, then into crumb mixture to coat.
3Arrange chicken in prepared pan. Drizzle with melted butter.
4Bake in for 45-55 minutes or until an instant-read thermomter registers 180. Do not turn chicken while baking.
5Meanwhile, for sauce, combine mayonnaise, mustard, and remaining 1 T honey.
6Serve chicken with sauce.

Preparation time: 15 minutes
Cooking time: 55 minutes