Chocolate Zucchini Cake

2 1/2 c. flour
1/4 c. cocoa
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/2 c. butter or margarine
1/2 c. oil
1 3/4 c. white sugar
2 eggs
1/2 c. buttermilk
2 c. grated unpeeled zucchini
6 oz. chocolate chips
3/4 c. chopped nuts (optional)

Mix sugar and butter; add oil and eggs and beat well. Add buttermilk and cocoa and mix well and completely dissolve cocoa. Add rest of dry and wet ingredients but chocolate chips, mix well. Pour into floured and greased 9 X 13 pan or larger. Sprinkle chocolate chips on top. Bake at 325 degrees for 55 minutes. Serve warm without frosting and with ice cream or sprinkle with powdered sugar.

Chocolate waffles and Fruit & yogurt salad

April's Yummy Fruit and Yogurt Salad

1 32 oz container vanilla yogurt

1 8 oz container whipped cream (the smaller one)

1 package of cheesecake pudding mix

1 package of vanilla pudding mix

1 package of frozen fruit (I use the berry medley.... whatever works!)

*I use fat free/sugar free everything because it makes me feel good, but its great either way!

Chocolate Addict Chocolate Waffles (from Aurora)

250 grams flour

3 Tbsp cocoa powder

70 g sugar (1/3 cup)

1 tsp baking powder

1 pinch salt

2 large eggs

1/2 cup milk

1 cup water

1 tsp vanilla extract

5 Tbsp melted butter

50 g melted semi-sweet chocolate chips

1. Mix all dry ingredients together.

2. Make a well in center of dry ingredients and add rest of ingredients.

3. Beat or whisk together until smooth. Let rest for 1 hour (can also be made 1 day ahead).

4. Ladle some of batter into waffle maker. Sprinkle with additional chocolate chips. Cook until done (5-8 minutes depending on waffle iron).

Serve hot with chocolate syrup/sauce or anything else yummy.

*Aurora sprinkled these with cherries instead of extra chocolate chips while she was making them at recipe club tonight and they were super yummy that way too, so get creative!

Aurora's lemon scones

Lemon Scones

1- In a medium bowl, combine 2 1/2 cups flour, 1/2 cup sugar, 1 Tbsp baking powder, 1/4 tsp salt, 1/4 tsp ground ginger and the rind of 3 lemons (preferably organic), finely grated.

2- Add 1/3 cup cold butter and cut into pea sized pieces w/ 2 knives. Stir to combine the butter w/ flour mixture. Pour 1 1/4 cups whipping cream and stir just until dry ingredients are moistened. Form a ball w/ the dough, turn it out onto a lightly floured surface and knead five times or until smooth (do not over-knead). Pat the dough into an 8-inch round. Cut into 8 equal wedges and place on a baking sheet.

3- Bake at 425 for 13 to 15 minutes (up to 20-25 minutes if you like your scones crisper) or until lightly browned.

4- Let cool on a rack for 1/2 hour. While cooling- prepare icing: mix 1 1/4 cups powdered sugar with about 1 Tbsp lemon juice (more if needed). Stir w/ a spoon until smooth and creamy, but not too runny. Brush over the top of each scone. Set aside for at least 1 hour in a dry place before serving with cold milk or lemonade.

Deserts #1

Cream Cheese Pastries

2 cans crescent rolls
2 packages creme cheese
1 egg (divided)
1 tsp vanilla
3/4 cup sugar
extra sugar

Cream together cream cheese, egg yolk, vanilla and sugar. Unroll 1 can crescent rolls into bottom of a 9 by 13 pan, pinch together. Spread cream cheese mixture on top. Unroll second can rolls on top, pinch together. Brush egg whites over rolls, sprinkle w/ additional sugar. Bake 22 minutes at 375.
*May do a half recipe w/ the full egg and only 1 can rolls. Put half rolls in an 8x8 pan, then cream cheese mix then rest of rolls. Bake 18 to 20 mins.

Berry Fluff recipe:

1 lg pkg Cook and Serve Vanilla Pudding
1 lg pkg Raspberry Jell-o
2 c water
1 t lemon juice
1 16 oz Cool Whip (the really big one!!)
2 cups berries (fresh or frozen; any kind of berries. I just usually buy a 16 oz bag of frozen assorted berries)

Mix together pudding, Jell-o, water, and lemon juice in saucepan over medium-high heat until it boils. Remove from heat and pour into large bowl. Refrigerate until mixture has thickened (I usually wait about 3-4 hours). Beat with mixer until creamy. Fold in cool whip and berries. Chill until served.

Strawberry Bread

2 pkg frozen strawberries, thawed

4 eggs

1 1/2 cups vegetable oil

3 cups flour

2 cups sugar

3 tsp cinnamon

1 tsp baking soda

1 tsp salt

1 cup chopped nuts

Combine all ingredients. Grease 4 small or 2 large loaf pans. Bake at 350 for 1 hour

Pecan waffles from our Birthday Party

Pecan Waffles
1 1/4 cups all-purpose flour
1/4 cup wheat bran
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 egg white
1 1/2 cups fat-free milk
2 tablespoons canola oil
1/3 cup chopped pecans

1. In bowl, combine the flour, bran, sugar, baking powder and salt. In another bowl, combine the egg, egg white, milk and oil; add to the dry ingredients. Fold in pecans.
2. Bake batter in a preheated waffle iron according to the manufacturer's directions until golden brown.

Emberdee's Baby Shower

EmberDee Bridenstine is expecting a baby boy at the end of April!

For those of you who don't already know, her baby shower will be this Saturday, March 27 from 7-9 pm. Come and stay and visit, or just drop by to say hi. If you need gift ideas, EmberDee is registered at Walmart and Amazon.com.

251 W. 1600 N. Logan in the clubhouse

Sara's Taco Soup

Ingredients:
1 package ground beef
half an onion chopped
1 can red beans
1 can kidney beans
1 can corn
1 can tomoatoes
1 can green chilis
1 package taco seasoning

Brown the ground beef with the chopped onions and drain the grease. In a crockpot or large pot mix in ground beef with ALL other ingredients. I always stir the taco seasoning in last so it can mix well with all the juices from the cans. IMPORTANT: don't drain the juices from the cans, they're what makes it soupy! :) Since the canned food is already precooked you only have to heat the soup all the way through before serving.

Toppings:
tortilla chips
cheese
lime wedges (sqeezed in)
cilantro
avacados cubed
sour cream

Sweet and Sour Chicken

Sweet and Sour Chicken

Sweet and Sour sauce:
1 cup sugar
1/2 c. chicken broth or water
1/2 c. vinegar
1 Tbsp. ketchup
1 T. soy sauce
1 tsp. garlic salt
salt and pepper to taste

Chicken:
3 chicken breasts
2 eggs
corn starch with garlic salt mixed in
oil

Thickening:
2 Tbsp. corn starch and water (mix until it is a thin paste)

Mix together the sauce ingredients on medium heat until the ingredients are dissolved. Set the sauce aside. In a large frying pan, heat up the oil (about a half inch deep). While the oil is heating, cut the chicken breasts into bite sized pieces. Coat the chicken pieces with egg and then the corn starch mixture (you could do this in bowls, or throw it into a bag-- whatever works for you). Put the chicken pieces in the oil and cook until they turn a golden color. When all the meat is cooked, remove it from the oil, and remove the oil from the frying pan. Put the chicken back in the frying pan, along with the sauce. Let the sauce and chicken simmer together while you prepare the thickening. Add the thickening to the sauce and chicken mixture. Let it simmer until the sauce thickens.
Serve over rice. Enjoy!

Serves 4

Chinese Food!

Chinese Noodles-
Lomein Chinese Stir Fry Noodles- cook until tender, then rinse in cold water.

Sauce: equal parts of Oyster Sauce, Sesame Oil and Soy Sauce. Mix well

Saute fresh minced fresh ginger and garlic in 2 tbsp olive oil with 3 or 4 chopped green onions.

Add noodles, sauce and whatever vegis you want. I like cabbage, celery, carrots, ect. Stir fry til warmed throughout.


Chocolate Wontons
1 egg
1 tablespoon water
24 wonton wrappers, defrosted (keep wrappers covered with damp towel)
- defrost overnight in the fridge
24 pieces or nuggets of chocolate
canola oil for frying
powdered sugar for sprinkling

1. In a small bowl, whisk together the egg and water to make an egg wash.
2. On a clean dry surface lay 1 wrapper down and place chocolate near the top end of the wrapper. Brush the egg wash on the edges and seal shut and try to push out all the air. Poking small holes in the wrapper with your nail will help when frying them. Repeat for all the wrappers.
3. In a pot pour 2 inches of oil and heat to 350 degrees F. If you don't have a thermometer, test the oil with a small piece of bread. The oil is ready when it slowly floats to the top and gets toasty brown. (If it sinks, it's too cold and if it stays at the top and cooks really fast it's too hot). Fry about 1 1/2 minutes each side and sprinkle with sugar while they are still hot.

Asian Lettuce Wraps

1 1/2 lbs. extra lean ground chicken or turkey
1 medium onion, finely chopped
2 medium celery stalks finely chopped
1/2 cup hoisin sauce
3 TBS soy sauce
2 Cloves garlic, minced
2 TBS fresh ginger, grated
1 TBS brown sugar
1 TBS sesame oil
1/2 TBS Asian Chile paste
1 5 oz can bamboo shoots drained and chopped
2 6 oz cans sliced water chestnuts drained and chopped

Combine ingredients in crock pot. cover and cook on low 6-8 hours or high 3-4 hours. Thirty minutes before the end of cooking add:

1 cup fresh bean sprouts
4 green onions, finely sliced
1/4 cup fresh cilantro minced

To serve place around 2 TBS of chicken on lettuce leaf and drizzle with hoisin sauce.

14 crisp iceberg lettuce leaves (about 2 heads of lettuce)
1/4 cup hoisin sauce

PS this dish is lowfat! If you are using a 5, 6, or 7 quart crock pot you can double this recipe.

Service Hygiene kits

I know the list of sign ups didn't make it around today, so here are the items that we need for the hygiene kids we will be putting together on Tuesday. We will also be making a full size quilt. Thanks for your help!! Any questions, please call Annalisa at 435-232-0312.

-Combs (unbreakable without sharp handles)

-Toothbrushes (4, sealed)

-Toothpaste (6-8 ounces, no pumps)

-Soap (3.5-5 ounces)

-Hand towels (about 15''x25'', no dishtowels or washcloths)

Jen's yummy Rolls

12 hr. Butterhorns

1 Tbsp yeast
1/2 cup sugar
3 eggs beaten
1 cup lukewarm water
1/2 cup butter (melted)
1/2 teaspoon salt

Mix all together at once then ADD 4 cups of flour.

Mix well with spoon and allow to rise 5-6 hours or overnight. Do NOT KNEAD - turn out on a light floured board and divide in half. Roll each into a circle. Brush with margarine and cut in 16 pieces pie fashioned. Roll up from large end to point. Place on cookie sheet and let rise 4-6 hours. Bake at 375 for 10 minutes.

Apple crisp

6-8 cups dried apples- Soak for 1 hr. Then drain water and arrange in a 9x13 pan.

Sauce:
2/3 cup sugar
2 Tbsp cornstarch
1/4 tsp salt 1/2 tsp cinnamon
1/4 tsp nutmeg 2 Tbsp lemon juice
2 cups water

Bring these to a boil to thicken. Once thick, poor over drained apples.

Topping:
1 cup brown sugar
1 cup flour
1 cup oatmeal
3/4 cup butter
2 tsp cinnamon (opt)
1 tsp nutmeg (opt)

Mix together these ingredients until crumbly w/ a fork. Sprinkle on top of apples and sauce.

Bake at 350 until browned on top and warmed throughout. about 30 min.

Split pea soup

1 lb green split peas
1 cup diced potatoes
1 cup diced celery
1 cup diced carrots
3 qts. water
1 lb pork sausage
1 cup minced onion -or- several tsp. dehydrated onions
salt and pepper to taste

Cook peas in enough water to cover them for 15 mins. Pour off water. Cook peas in 3 qts fresh water w/ 2 tsp salt added. Make sausage into 1 inch balls, then roll in flour. Add to the soup and cook until sausage is well done. Add vegis 1-2 hours before serving. Tastes best when cooked slowly for several hours.
*Instead of using sausage, I cook this with a ham-hawk, for flavor. I cook it in a roaster or crock-pot on low all night long.

Hamburger stroganoff

1 lb Hamburger (well salted and peppered)- browned and drained
1 small onion

Saute onion w/ the hamburger. Then add-

1 or 2 can creme of mushroom soup
1/2 to 1 can water
1/2 package creme cheese
1 can mushrooms, if desired

Cook until well mixed and warmed throughout. Then add a large scoop of sour creme. mix well. Serve on rice or noodles

Blender pancakes

1 cup whole wheat

1 cup milk

Put whole wheat and milk in a blender and blend, on a higher setting, until smooth--around 4 minutes.

Add and continue blending:

½ cup milk

¼ cup vegetable oil

¼ tsp. salt

4 tsp. baking powder

⅛ tsp. (or a little less) baking soda

2 eggs

Blend just until ingredients are mixed. Pour straight onto a hot griddle. Makes 16 good-sized pancakes.

RICE- a great staple

Chili and Rice

Cooked rice- any kind
Chili- canned or homemade

This is a cheap staple that my family loves! We make whatever kind of rice we have on hand, then mix in some chili. Top with sour creme, fritos, peppers, cheese or anything else. Easy, and yummy!


Rice (or noodle) stroganoff

cooked white rice or any kind of cooked noodles
2 can creme of mushroom soup
1 can beef or pork (I like pork)

Heat meat w/ soup on stove until hot. Pour over rice. Top w/ sour creme or you can mix creme cheese into the meat mixture.


San Antonio Rice- great with grilled chicken or enchiladas

1 cup uncooked long-grain rice
1 jar salsa (12 oz)
1 tbsp vegetable oil
1 cup canned corn
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. black pepper
1 1/4 water

Blend all ingredients in rice cooker and cook. Stir when finished cooking, then recover and allow to stand about 10 minutes.
May be done on stove top, but you may need to add more water if rice is not fully covered, cook until tender.


Green chile and Chicken Rice

1 1/2 cups medium-grain rice
3 cups chicken broth
2 tbsp. dehydrated onion
1/2 tsp salt
1 can chicken breast chunks w/ liquid (10 oz)
1 can diced green chiles w/ liquid (4 oz)

Mix all ingredients in rice cooker and cook. Stir and serve.
May also be done on stove.

Chicken biscuits, Hamburger vegi soup

Two great recipes that you can make completely your own.

Chicken biscuits--

bisquick biscuit recipe-
2 1/4 cups bisquick
2/3 cup milk- may substitute w/ powdered milk

canned chicken pieces

sauce of choosing-
mayo, garlic powder, salt, onion powder -or-
bbq sauce -or-
anything else you would like to flavor it with

onions, celery, broccoli, other vegis optional

Mix chicken, sauce, and any extras together in a bowl, set aside.
Mix bisquick and milk in separate bowl.
Layer biscuit mix, then chicken, then more biscuit mix. Can be done either in large ungreased muffin tins, a bread pan, or if you're brave, just on a cookie sheet.
Bake at 450 for 8 to 10 minutes or until golden brown.


Hamburger Vegetable Soup-

1 pound cooked and drained hamburger- Frozen hamburger keeps for a long time

In a big soup pot add-
potatoes, diced
carrots, (if using canned, add a little later)
onion, chopped, or dehydrated
celery
green beans
peppers
diced canned tomatoes
corn
diced summer squash
Anything else you want to add vegi wise

Add vegis to boiling water, cook to desired texture, adding as much water as you want. Add things that need cooked longer first, like potatoes and fresh carrots.
The great thing about this recipe is you can use almost all canned or all fresh vegis. pick and choose the ones you like. Get really creative with it!

I also like to add a lot of spices to mine.
garlic powder
oregano
thyme
onion powder
salt + pepper
fresh lemon juice

Food storage for babies

Creating food storage that will feed a baby but not go to waste if the baby outgrows it can be easy, if you remember that babies eat what we do, just in smaller pieces.

Select items that will double for you and a baby such as:
-rice (cooked rice can be lightly blended with a little water, juice or formula for a good baby cereal)
-oatmeal (quick oats can be pulsed in the blender then cooked)
-canned fruits and vegis (these are great b/c they're already cooked and just need mashed or pureed)
-meats (blended canned meats go a long way when added to rice or oats for great baby food)
-applesauce is great for you or baby

Hope these few ideas help make food storage work for the whole family. Any one else have any ideas?