Saturday, August 31, 2013

Jiffy Cookies

   Jiffy Cookies        

 Make this with almost any regular cake mix flavor and vary it each time. 
Try spice cake mix with raisins or dried cranberries, chocolate cake mix
 with chocolate or carob chips, strawberry cake mix with toasted pecans. 

2 eggs
2 sticks butter, melted
1 box of cake mix (2 layers)
1 cup regular oatmeal (not instant, not steel-cut)
1 cup raisins, chocolate chips, chopped nuts etc. 

   Set the oven for 375 degrees. Beat eggs and beat in melted butter. Stir in cake mix, then fold in oats and the addition of your choice. Drop by tablespoons, allowing room for cookies to spread, on baking sheets lined with nonstick foil or parchment. Bake 10 to 12 minutes. Makes about 4 dozen cookies. 

Barb says: I am still not eating cookies but that does not mean that you can't.

Saturday, August 24, 2013

ZUCCHINI PIZZA CASSEROLE


Okay- This might be a long story. I cooked today and that in itself is a long story. It seemed to take forever! Judy posted this recipe on Facebook a while back and since someone had blessed me with a humongous zucchini I decided to keep the recipe, you know, in case I became inspired to actually cook the darn thing and not sneak it into the garbage can in the middle of the night. So today I became inspired. Who knew!! This dish calls for a 9 x 13 glass casserole. I do not have a 9 x 13 glass casserole and that is why you see two dishes in the pictures above. Hey, it worked out just fine. This recipe is a three step recipe. I have not tackled a 3 stepper for, let us guess, many, many years. It is delicious!!!
I plan to put it in my "When someone gives you a really big zucchini " file. And for those of you who know Butch and his aversion to vegetables he ate it and liked it! So I guess this story isn't very long after all. Thanks Judy for the really great recipe.


   ZUCCHINI PIZZA CASSEROLE        8/24/2013

Author:    Judy Lowary

* Ingredients:
* 4 cups shredded zucchini (about 5 small zucchini's)
* 1/2 tsp. salt
* 2 eggs
* 2 tbsp. Parmesan cheese
* 2 oz. cheese (I used mozzarella and cheddar)
* 1 tsp. Italian seasoning
* 1 lb. ground beef
* 2 oz. pepperoni, chopped
* 1 medium onion, chopped
* 2 cups spaghetti sauce
* 1 medium bell pepper, chopped
* 4 oz. cheddar or mozzarella cheese (or a mix of both)
* Directions:



Shred zucchini. Mix the zucchini with 2 eggs, Parmesan cheese, 2 oz. of
cheese
and Italian seasoning. Press the zucchini mixture into the bottom of a
lightly
greased 9 x 13 in. glass baking dish. Bake the crust uncovered for 20
minutes at
400 degrees.

While the crust bakes, brown the ground beef in a large pan. Add in the
onion, pepperoni and spaghetti sauce and cook until onion is soft, about 5 - 7
minutes.
Remove the crust from the oven. Pour the meat and sauce over the
crust. Top with peppers, sprinkle with 4 oz. of cheese.
Bake for 20 minutes at 400 or until the pizza is heated through and the
cheese is melted and slightly browned. Allow the dish to stand for 2 - 3 minutes
before slicing and serving.

Tuesday, August 13, 2013

One of Magnolia Park's summer reunions

Magnolia Park's summer reunion at Le-Aqua-Na State Park in northern Illinois.






Barb says:
A fact I am sure was discussed...we are now the older ones. Shhh don't tell anyone.

Friday, August 09, 2013

Mexican Pizza

This looked really good and somewhat healthy...and I plan to make it soon. Hey I need to put something on here to keep you looking.

 ~ Mexican Pizza ~      
Ingredients:
Approx 1/2 lb ground beef or ground turkey
1/2 TBSP taco seasoning
1/4-1/2 cup re fried beans
1/4-1/2 cup salsa ( jarred or homemade)
1/4-1/2 cup shredded cheddar cheese (or your desired flavor)
2- 4in flour tortillas
your choice of toppings, ex: tomatoes, green onions, olives
Directions:
Preheat oven to 350 degrees. Brown ground beef in skillet. Add in taco seasoning.
Drain if needed. Spray baking sheet with non stick cooking spray. Lay one tortilla
on sheet. Spread with beans, then, with meat. Cover with second tortilla. Bake for
10 minutes. Remove from oven. Spread top tortilla with salsa, then, top with
cheese and desired toppings. Bake an additional 5-10 minutes or until cheese is
melted completely. Cool slightly before cutting.

For phase 2  use refried beans without lard.


Thursday, August 08, 2013

Eula Henderson- Old Settler of the Year

     
    Just thought the Magnolia Family might like to see what Eula is up to this summer! Her whole family will be with her on Saturday !
   Thanks, her son, Gary Henderson

From Kay V.

74 quarts done!  We still have a box of white peaches to freeze....

Barb says: "It looks like sunshine in jars. Very pretty."

Saturday, August 03, 2013

Nuclear Option Cheese Dip


    Thanks to your RV’s microwave this creamy dip can be ready in minutes. It serves a crowd so save the recipe for a party or potluck.


2 packages, 8 ounces each, cream cheese
1 stick butter
1/4 cup Chablis or Chardonnay
1 bunch scallions
1 tablespoon horseradish
10-ounce package shredded carrots
8-ounce package grated sharp Cheddar cheese
    Soften cream cheese and butter in the microwave, heating 30 seconds at a time. Stir and turn until mixture is soft enough to mix in wine. Slice scallions thin, using only white and light green parts. Fold everything together and chill. Surround bowl(s) of dip with vegetables, crackers or chips. Makes about 5 cups dip or spread. 

Friday, August 02, 2013

Kay V. and peaches

Results of first afternoon of canning peaches....6 pints of jam, 11
wide mouth quarts of sauce.  Lots more to do yet,  we have nice ripe
peaches in boxes lining the walls in the dining room and living room....wish I could can the peachy smell!

Thursday, August 01, 2013

Change is a constant

It was asked of me why there are not any entries on the blog about summer parties and get-togethers like there was last summer. My answer was that there probably isn't anyone left to throw a party or to invite to one. The changes in the park the past two years have been phenomenal in my opinion. And if I am wrong and you have had parties please let me know so I can pass the word along.

I heard from Kay V. this morning and she is neck deep in peaches again.

Peggy G. is trying to deal with Texas electric company renewal from a distance. Always a challenge.

Write to me and I will condense your message to one sentence as above.

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting


2 eggs, slightly beaten
3/4 cup packed brown sugar
... 1/2 cup canola oil
1/4 cup honey
1 tsp vanilla
1 1/2 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda

Lemon Cream Cheese Frosting

1 (8 oz) pkg reduced fat cream cheese
     1 cup powdered sugar
1 1/2 tsp lemon zest

Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts
In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars. makes 36 bars

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