Chocolate Zucchini Muffins

Posted by: Lonny  :  Category: Deserts
Chocolate Zucchini Muffins
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Ingredients
  1. 1 1/3 cups all-purpose flour
  2. 2/3 cup packed brown sugar
  3. 1/3 cup unsweetened baking cocoa
  4. 3/4 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 3/4 cup buttermilk
  7. 1/3 cup butter, melted
  8. 1 egg
  9. 1 teaspoon vanilla
  10. 1 cup coarsely shredded zucchini
  11. 1/2 cup semisweet chocolate chips
  12. 1/4 cup chopped walnuts or pecans
Instructions
  1. Heat oven to 375°F. Place paper baking cup in each of 12 regular size muffin cups.
  2. In large bowl, stir flour, brown sugar, cocoa, baking soda, and salt with spoon or whisk.
  3. In small bowl, beat buttermilk, melted butter, eggs and vanilla with whisk until blended.
  4. Pour buttermilk mixture into flour mixture; stir until just moistened. Stil in zucchini, chocolate
  5. chips and nuts. Divide batter evenly among muffin cups.
  6. Bake 20-24 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes;
  7. remove from pan. Server warm or cool.
Concordia LCMS https://www.concordiabeulah.org/recipes/

Sticken-Chicken

Posted by: Lonny  :  Category: Main Dish
Sticken-Chicken
Glazed Chicken Thighs
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Ingredients
  1. 6 chicken thighs or 6 chicken breasts
  2. 1/2 cup flour
  3. 1 teaspoon garlic salt…
  4. 1 teaspoon paprika
  5. 1/2 teaspoon ginger
  6. 2/3 cup brown sugar
  7. 1/2 cup water
  8. 1 tablespoon Worcestershire sauce
  9. 1/4 cup soy sauce
Instructions
  1. Preheat oven to 300 degrees.
  2. Carefully rinse Chicken
  3. Dry thoroughly.
  4. Coat chicken with flour seasoned with garlic salt, paprika and ginger.
  5. Arrange chicken skin side up in a single layer in baking pan.
  6. Roast, uncovered, for 1 hour.
  7. Drain.
  8. Mix other ingredients in a pot over a low flame.
  9. Pour over baked chicken when sugar has suitably melted.
  10. Bake for another 2 hours at 325 degrees or until chicken is
  11. done and deliciously glazed.
Notes
  1. Basting and turning at least once will ensure an evenly coated glaze.
Concordia LCMS https://www.concordiabeulah.org/recipes/

Sandy’s Chocolate Chip Cookies

Posted by: Lonny  :  Category: Deserts
Sandy's Chocolate Chip Cookies
Yields 6
A Delicious Chocolate Chip Cookie
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Ingredients
  1. 2.00 c Margarine
  2. 2.00 c White Sugar
  3. 2.00 c Brown Sugar
  4. 4.00 ea Eggs
  5. 2.00 ts Vanilla
  6. 4.00 c Flour
  7. 4.00 c Oatmeal
  8. 6.00 oz Hershey Candy Bar
  9. 1.00 ts Salt
  10. 2.00 ts Baking Powder
  11. 2.00 ts Soda
  12. 12.00 oz Chocolate Chips
Instructions
  1. Cream together margarine and sugars. Add eggs and vanilla. Put oatmeal in blender and blend until fine.
  2. Mix together the blended oatmeal, flour, salt, baking powder and soda.
  3. Add to creamed mixture. Blend well.
  4. Add chocolate chips and grated candy bar.
  5. Mix.
Notes
  1. Bake on ungreased cookie sheet
  2. at 375 degrees 12 to 15 minutes. Remove immediately.
Concordia LCMS https://www.concordiabeulah.org/recipes/

Fresh Vegetable Dip

Posted by: Lonny Buchmann  :  Category: Vegetable Dip

 

Fresh Vegetable Dip
Serve with your favorite raw vegetables
Author:
Recipe type: Dip
Serves: 2 cups
Prep time: 
Total time: 
Ingredients
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 3 tablespoons chopped onion
  • 3 tablespoons parsley
  • 4 teaspoons dill weed
  • 2 teaspoons seasoning salt
Instructions
  1. Mix all ingredients together and chill.

dip

Dill Green Beans

Posted by: Lonny  :  Category: Side Dish

 

Dill Green Beans
Originally published in our church cookbook years ago, it has remained a family favorite for our holiday meals.
Author:
Cuisine: Hungarian
Recipe type: Side Dish
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup sweet cream
  • ¼ cup bean juice
  • 1 tsp. salt
  • 1 tbsp. vinegar
  • ¼ tsp. pepper
  • 1½ tsp. cornstarch
  • 1 tbsp. dill weed
  • 1 16oz. can French style green beans
Instructions
  1. Drain beans, reserving ¼ cup liquid.
  2. Combine cream, bean juice, salt, vinegar, pepper, and cornstarch in a 1 quart ovenproof dish.
  3. Stir until well blended. Add beans and dill weed.
  4. Mix and bake uncovered at 375 degrees for 25 to 30 minutes or until thickened.
  5. Can also be microwaved until thick.

Pauls Deen’s 5 minute Fudge

Posted by: Lonny  :  Category: Candy

paula_deen_fudge

PAULA DEEN’S 5 MINUTE FUDGE:

Prep Time: 5 mins

Total Time: 15 mins

Servings: 20-30

About This Recipe

“Paula Deen is a wonderful cook. She makes down home comfort food. Everything she makes is mouth watering. This fudge is very good and easy to make!”

Ingredients

1 2/3 cups white sugar

2/3 cup evaporated milk

1 tablespoon unsalted butter

1/2 teaspoon salt

1 (6 ounce) packages milk chocolate chips

16 large marshmallows

1 teaspoon pure vanilla extract

1 cup chopped nuts

Direction

1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.

2.Add in chocolate chips; cook until melted.

3.Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.

4.Pour into a 8-inch pan.

Cool cut into squares.

Egg Drop Soup

Posted by: Lonny  :  Category: Soup

egg_drop_soup

Ingredients

3 c chicken broth

1/2 c shallots

3/4 c chicken

1/4 Tbsp pepper

1/4 tsp garlic powder

2 eggs

1 dash(es) soy sauce

1/4 tsp salt

1/2 tsp corn oil

1 pinch flour

Directions

1. Combine all the ingredients except the eggs and flour. Bring to a rapid boil.

2. once boiling, add the flour and stir with a fork or wisk. Make sure the flour blends.

3. Let it boil while you prepare the eggs. Take your 2 eggs and put in a bowl and mix gently. Do not wisk or beat. Just blend it.

4. Once your eggs are blended, remove the soup from the stove. Take a fork and pour the egg through the fork into the soup a little at a time. It took me 4 pours to add all the egg. After each pour stir the soup with the fork to kind of break up the egg, not vigorously, just enough to see strands of egg. Do this until the eggs all the eggs are poured into the soup. Serve hot.

Banana Bread Brownies

Posted by: Lonny  :  Category: Bars

banana_bread_brownies

Banana Bread Brownies. these are unbelievable

Ingredients:

Banana Bread Bars:

1-1/2 c. sugar

1 c. sour cream

1/2 c. butter, softened

2 eggs

1-3/4 (3 or 4) ripe bananas, mashed

2 tsp. vanilla extract

2 c. all purpose flour

1 tsp. baking soda

3/4 tsp. salt

1/2 c. chopped walnuts (optional)

 

Brown Butter Frosting:

1/2 c. butter

4 c. powdered sugar

1-1/2 tsp. vanilla extract

3 tbsp. milk

 

Directions:

1. Heat oven to 375F. Grease and flour 15×10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.

 

2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

 

3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.

 

 

 

 

 

 

4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

 

Yield: 2 dozen large bars

Cinnamon Roll Pulls

Posted by: Lonny  :  Category: Breads

cinnamon_roll_pulls

Cinnamon Roll Pulls

1 unsliced round loaf sourdough bread

1/2 cup butter, softened
1/4 cup powdered sugar
1/4 cup honey
1 tsp pure vanilla extract

1 cup sugar
1 1/4 tsp cinnamon

1 cup powdered sugar
1-2 Tbsp milk

Preheat oven to 350 degrees.

To make Vanilla Honey Butter: Whip butter and 1/4 cup powdered sugar together until smooth; stir in honey and vanilla. Set aside. (You can use regular butter if desired)

Cut the bread lengthwise into 1/2″ slices, without cutting through the bottom crust. Spread vanilla honey butter in between slices. Rotate the bread 90 degrees and slice the bread again into 1/2″ pieces, without cutting through the bottom crust. Spread more vanilla honey butter in between new cuts. This doesn’t need to be perfect – just make sure there is lots of butter in between all the cuts. Combine sugar and cinnamon. Generously sprinkle in between all cuts. (You may have extra butter and cinnamon sugar. It will just depend on how large your bread loaf is.)

Wrap in foil; place on a baking sheet. Bake at 350 degrees for 25-30 minutes, until bread is warm. Unwrap cinnamon bread and place on serving platter. Combine powdered sugar and milk – adding milk until you get the consistency desired. Drizzle icing over bread and serve immediately.

Cheesy Bacon & Egg Casserole

Posted by: Lonny  :  Category: Main Dish

Cheesy Bacon Egg Brunch Casserole

This one-dish brunch casserole is ideal for a crowd.
Ingredients

Serves: 12

8 slices bacon
1 medium onion, chopped (1 cup)
1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)
2 cups (8 ounces) shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup cottage cheese
5 eggs
1 1/2 cups milk
1/2 teaspoon Mustard, Ground
1/2 teaspoon Nutmeg, Ground
1/4 teaspoon Black Pepper, Ground

Directions

1. Preheat oven to 350°F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.
2. Spread 1/2 of the bread cubes in 13×9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
3. Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
4. Bake 40 to 50 minutes or until center is set and top is golden brown.