Zucchini Bread my #1 FAV Recipe

3 eggs well beaten
1 cup oil
2 cups sugar
2 cups shredded zucchini
3 tsp. vanilla
3 cups flour (1/2 whole wheat)
1 tsp salt
1/4 tsp. baking powder
1 tsp. soda
3/4 tsp. nutmeg
3 tsp. cinnamon
1 cup chopped walnuts.

Mix all together.  Bake @ 350 about 40-45 min. makes about 4 small loaves.  Recipe from Terrie Coleman.  Reminds me of the college bread I'd buy from Westminster's Shaw Center for lunch and it was the BEST study treat.

I always double and love to make this in September!
(to post a pic too once Computer allows it.)

Twice-Baked Cheddar Potato Casserole

Ingredients

From Taste of Home

• 8 medium baking potatoes (about 8 ounces each)
• 1/2 cup butter, cubed
• 2/3 cup sour cream
• 2/3 cup 2% milk
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 10 bacon strips, cooked and crumbled, divided
• 2 cups (8 ounces) shredded cheddar cheese, divided
• 4 green onions, chopped, divided

• Directions

  1. Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Bake 45-60 minutes or until tender. Remove from oven; reduce oven setting to 350°.
  2. When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl; discard shells. Mash pulp with butter; stir in sour cream, milk, salt and pepper.
  3. Reserve 1/4 cup crumbled bacon for topping. Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture (do not overmix).
  4. Transfer to a greased 11x7-in. baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake 15-20 minutes or until heated through and cheese is melted. Yield: 12 servings (2/3 cup each).
• Originally published as Twice-Baked Cheddar Potato Casserole in Taste of Home December 2014, p46
• MAKES: 12 servings
• 
  
• (sorry blogger isn't allowing me to post pics yet - once I can i'll post a great pic) or see the one here: link
• Super Yummy, a special treat @ Stephen's homecoming
  

Creamy Potato Salad ...made over....one Matt will even eat

Creamy Potato Salad
prep: 30 min. plus refrigerating

makes: 4 servings, 3/4 cup each

1 lb. red potatoes (about 4) cut into chunks

1/4 cup Kraft light zesty Italian Dressing

1/3 cup miracle whip light dressing (I hate miracle whip and always substitute with full fat mayonnaise)

1.5 tsp. Grey Poupon Dijon Mustard (I typically use any fancy mustard I have in my refrigerator including honey mustard etc.)

1 hard cooked egg,  chopped
4 green onions, sliced


Cook  potatoes in saucepan of boiling water 15 min. or just until tender; drain.  Rinse potatoes with cold water until cooled; drain.

Mix dressings and mustard in a large bowl.  Add potatoes, eggs and onions; mix lightly. 

Refrigerate 30 min.

from Food & Family magazine Summer 2009 pg. 8

Craisins Salad ...for Chelsea

Craisins Salad
from my favorite cookbook The Essential Mormon Cookbook by Julie Badger Jensen pg. 21

1 head red leaf lettuce

1 heard green leaf lettuce

1 head iceberg lettuce

1 (8 oz.) pkg. shredded mozzarella cheese

1 (8 oz.) pkg. shredded Parmesan cheese

1 pound bacon, cooked and crumbled [I use precooked from Sam's Club and microwave!]

1 (8 oz.) package Craisins

1 cup sliced almonds, toasted

1 recipe Craisins Salad Dressing (see below)

Break red and green leaf lettuce into pieces.  Shred iceberg lettuce.  Toss together with the other ingredients just before serving.  Pass dressing with salad. 

[I typically haven't shredded the iceberg but it would be a fun touch...and typically toss all together vs. pass dressing separately and have a little extra dressing.]

CRAISINS SALAD DRESSING

1/2 cup red wine vinegar

1 cup sugar

1/2 onion, chopped

1.5 tsp. salt

2 tsp. mustard

1 cup salad oil   [any oil basically...I typically use veg oil or canola oil if I'm feeling healthier, and half canola and half olive oil if I want to be fancy]

In a blender/food processor mix all ingredients, except oil.  Add oil and blend again.

Makes 12 servings. (or more)
(sorry no pic - I've tried 3 times and something isn't quite working with Blogger now - ...it's delicious a family fav. You can tone up or down the onion in the dressing depending on your liking.)

Baby Back Ribs

I got this recipe from Linda Alder.  She served them with cheesy potatoes, corn on the cob and a tossed salad.  A great summer meal.

Baby back rib – 3 pack from Costco

Lawry season salt

Garlic salt or garlic pepper

Pepper

Favorite barbecue sauce

Heat grill on high.  Remove ribs from packaging.  Season generously with season salt, garlic salt or garlic pepper and pepper.  Sear on the grill on both sides until nicely browned.  Put foil on a baking tray and place the ribs on the foil.  Three fit on a large baking tray.  Cover tightly with foil.  Bake at 300º for 3 – 4 hours until the meat is tender.  Slice between the bones and serve with your favorite barbecue sauce. 

I actually enjoy these without sauce because they are so flavorful just as they are.  I recently discovered using the garlic pepper on them and it increases the flavor, but if you do, skip the pepper. When slicing, lay them curved side up to slice them and it will be a cleaner cut.  You can also sear them, bake them and put them in the freezer.  To freeze, cut the rack in half and place each in a Ziploc bag. Leftover ribs that are already cut can be placed in a bag and frozen as well.  These also work great in curry sauce.