Zucchini Recipes!

Tis the season for zucchini!  Before you doorbell ditch your extras to your neighbors try these recipes:

Baby Zucchini Pies
4 cups shredded zucchini
(2-3 small to med zucchinis)
2tbs butter/margarine
1/2 tsp salt
1/4 tsp basil
1/4 tsp garlic powder
(Or fresh minced garlic)
1 cup shredded onion
2 tsp parsley
1/4 tsp oregano
Salt and pepper to taste

Sauté' all the above for about 10 minutes (until most the juice cooks out).  Add 1lb cooked hamburger or sausage (I like hamburger- my husband prefers sausage- sometimes I do half and half).  Mix in 8oz shredded mozzarella.  Open 2 packages of Pillsbury crescent rolls. Flatten them out into their triangles.  Brush them very lightly with yellow mustard (if you hate mustard you can skip this step).  Spoon a tablespoon or two of the filling onto each triangle and then pick up each corner and pinch closed into little pockets.  Bake on a cookie sheet at 375 for 13-15 minutes or until light golden brown.  Let sit for 5 or 10 minutes before serving.
You can also use this same amount to make one large pie in a pie tin using only one package of crescent rolls as a bottom crust.


This is a summer tradition I grew up loving.  My mom always made the big pies but my kids love the little pockets better.  These are actually really tasty as leftovers for some reason- the way they set up in the fridge or something.  Also I avoid using large zucchinis- too juicy!

Summer Delight
(I am sorry this isn't an exact recipe- you just sort of throw in what you have- but it is fast and really tasty!)
Fill you pan with cubed yellow squash, zucchini, onions, etc.  Sprinkle with parsley, basil, and oregano (garlic, salt and pepper optional).  Sauté' for about 10 minutes.  Add cooked sausage and cubed tomatoes and cook just until hot.  Serve.  I use the precooked sausage links for this recipe and then just slice them up into circle chunks to add (I warm them up separate first).


An Easy Summer Dessert
1 large vanilla yogurt
1 large cool whip
1 small box instant vanilla pudding
1 bag frozen raspberries

Mix the yogurt, cool whip, and pudding powder.  Stir in the frozen raspberries and serve in cups.  Would also be tasty in a graham cracker pie crust. 

Shared by Brenda

Pumpkin Waffles with Buttermilk Syrup

Waffles
2 c flour
2 T baking powder
1 T cinnamon
1 T sugar
½ tsp nutmeg
¼ tsp salt
4 egg yolks
4 egg whites
1 c pumpkin
1 T vanilla
1 ½ c milk
¾ c margarine, melted

Mix all dry ingredients in mixing bowl (flour, baking powder, cinnamon, sugar, nutmeg, and salt). Add milk, pumpkin, vanilla, margarine, and egg yolks and mix well. In separate bowl, beat egg whites until stiff peaks form and then fold into batter. Cook in waffle iron; top with Buttermilk syrup.

Buttermilk Syrup
¼ c butter (NOT margarine)
½ c buttermilk
1 c sugar
1 tsp light corn syrup
1 tsp baking soda
1 tsp vanilla

In medium size pan, combine butter, buttermilk, sugar and corn syrup and bring to a boil. Remove from heat and add vanilla and baking soda. The mixture will bubble a lot so make sure your pan is big enough. Serve over warm waffles. Enjoy!

Submitted by Alison: I got this recipe from my friend, Dessi. It is super easy to make and is DELICIOUS! We eat it for breakfast, brunch, lunch, or dinner. The syrup is what really makes the dish. It's foamy and carmely and just plain tasty! My kids love these waffles. Eat them with some bacon or sausage to add some salty to the sweet and you will have perfection. :)

October Cooking Club

Spiral Apple Dumplings – Better Homes & Gardens
2 c granulated sugar
2 c water
1/4 c margarine or butter
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 c all purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 c shortening
2/3 c milk
1/4 c granulated sugar
1/2 tsp ground cinnamon
3 c shredded, peeled cooking apples (3-4 medium), such as Golden Delicious, Rome, Granny Smith, Jonathan, or Newton Pippin

For sauce, in a large saucepan, combine 2 cups sugar, the water, butter, 1/4 tsp cinnamon, and nutmeg. Bring to boiling and boil for 5 minutes; set aside (should have about 2 cups of sauce).
For dough, in a large mixing bowl, combine flour, baking powder, and salt. Using a pastry blender or cuisinart, cut in shortening until pea size. Make well in center. Add milk all at once. Stir just until moistened. Knead doug on a lightly floured surface 10-12 strokes or until nearly smooth. Roll out to 12x10 inch rectangle.
For Filling, combine 1/4 cup sugar and 1/2 tsp cinnamon; set aside. Sprinkle apples evenly over dough. Sprinkle with sugar mixture. Roll dough into spiral, starting from the long side. Pinch seam to seal. Cut into twelve 1-inch-thick pieces. Place in 13x9x2-inch baking pan. Spoon half of sauce over dumplings. About half way through baking time spoon rest of sauce over dumplings so they don’t dry out. Bake in a 350*F oven about 50 minutes or until golden.
Shasta

Bugles Treat
2 c brown sugar
1 c butter
1 c corn syrup
1 can sweetened condensed milk
1 bag Bugles

Spread Bugles on top of wax paper. Cook the first four ingredients for 4 minutes until mixture is at the soft ball stage. Pour mixture over Bugles and let cool. I think next time, I'll half the topping because it makes a lot.
Jessica

Butterscotch Apple Dip
1 can sweetened condensed milk
½ tsp. cinnamon
1 c. butterscotch chips, melted
¼ tsp. salt
2 tsp. vinegar

Combine and serve warm with apple pieces.
Kara

Pie Crust (Mom’s Best)
3 c. flour
1 egg
1 tsp. salt
1 ½ c. shortening (scant) – Butter Crisco
ice cold water

Combine flour and salt. Cut in shortening leaving some of mixture size of large peas. Beat egg and put in measuring cup. Add enough ice water to egg in cup to make ¾ c. liquid. Mix liquid in. Dough very moist. Divide in 6 equal parts for your crusts.

To bake single crust shell, preheat oven to 425 degrees and bake for about 10 minutes. This crust is very flaky and delicious.

Tip: Sprinkle mixture of 2 T. flour and 1 T. sugar on bottom of unbaked crust before adding fruit filling to keep crust from getting soggy.

Tip: These crusts are easiest to roll out when refrigerator cold.

These crusts can be frozen.
Yield: 6 – single crusts
Kara


Pumpkin Bread
(For muffins, use amounts in parentheses)
1 ¾ c. margarine (1/2 c.)
1 ¾ tsp. baking soda (1/2 tsp.)
2 2/3 c. sugar (3/4 c.)
1 tsp. salt (1/4 tsp.)
7 eggs (2)
1 ¾ tsp. cinnamon (1/2 tsp.)
3 ½ tsp. vanilla (1 tsp.)
1 tsp. nutmeg (1/4 tsp.)
7 c. flour (2 c.)
1 tsp. cloves (1/4 tsp.)
5 ¼ tsp. baking powder (1 ½ tsp.)
3 ½ c. pumpkin (1 c.)

Beat margarine, sugar, eggs and vanilla together. Add dry ingredients alternately with pumpkin. Mix in chocolate chips, if desired. Spoon into greased bread pans – 2/3 full. Optional: Sprinkle with chopped nuts and a little sugar. Bake at 350 degrees for 40-50 minutes (depending on pan size) or until toothpick comes out clean. (For muffins, bake about 15 minutes.)
Kara

Stems

Pumpkin Bars
2 c sugar
3/4 c vegetable oil
4 eggs
1 tsp. vanilla
1 tsp. salt
2 c canned pumpkin (I know, canned pumpkin doesn't have stems...oh well)
2 c flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 1/2 c chopped nuts (optional)

Preheat oven to 350 degrees. Mix everything in the order listed. Spread in a greased 11X15 cookie sheet. Bake 20-25 minutes. (You can also use a 9X13 pan and bake it a little longer.) Let cool, then frost with cream cheese frosting.

Cream Cheese Frosting
8 oz cream cheese, softened
1/3 c butter or margarine, softened
1 Tbsp. milk
2 tsp. vanilla
2-3 c powdered sugar

Mix together until smooth.
Submitted by Mitzi

Jumbo Pumpkin Cookies
3 ½ c unsifted AP flour
1 ½ t baking powder
1 ½ t baking soda
1 ½ t cinnamon
1 t nutmeg
½ t cloves
1 t salt
2 c butter or margarine
2 c firmly packed brown sugar
1 (16 oz) can pumpkin
2 eggs
2 c chocolate chips

Combine flour, baking powder, baking soda, spices and salt. Cream butter. Gradually beat in sugar and continue beating until light and fluffy. Add pumpkin and eggs and beat well. Gradually add flour mixture. Stir in chocolate chips. Place rounded teaspoonfuls onto greased baking sheet. Bake at 375 for 10-13 minutes or until lightly browned. Makes about 6 dozen.
Submitted by Ie Mei

Toasty Pumpkin Waffles
1 c all-purpose flour
1 Tblsp brown sugar
1 tsp baking powder
1/4 tsp salt
1 egg, beaten
1 1/4 c milk
2/3 c canned pumpkin
4 1/2 tsp butter, melted
1/3 c chopped pecans

Maple cranberry butter:
1/2 c fresh or frozen cranberries
1/4 c maple syrup
1 c butter, softened
Additional maple syrup, optional

In large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
Meanwhile, in a small saucepan, combine cranberries and syrup Cook over medium heat until berries pop, about 10 minutes. Transfer to a small mixing bowl; cool slightly. Beat in butter until blended. Serve waffles with maple cranberry butter and syrup if desired. Refrigerate and freeze leftover butter. Yield: 4 servings (1 cup butter).
Submitted by Lyndsey

Pumpkin-Apple Streusel Muffins
1 1/4 c, plus 1 Tbs. all purpose flour, divided
1 c, plus 3 Tbs. sugar, divided
1 heaping tsp. pumpkin-pie spice
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c canned pumpkin
1 large egg
2 Tbs. vegetable oil
1 c finely chopped peeled apple
1/4 tsp. cinnamon
1 Tbs. butter

Heat oven to 350*. Line 24 mini muffin cups. In a medium bowl, combine 1 1/4 cups flour, 1 cup sugar, pumpkin pie spice, baking soda, and salt. In a large bowl, mix together pumpkin, egg, and oil. Stir in flour mixture just until combined. Stir in apples. Spoon batter into prepared cups, until they are 3/4 cup full.
In a small bowl, combine remaining flour, sugar, and cinnamon. Add butter and stir until mixture is crumbly. Sprinkle over muffin batter and bake 20 minutes or until toothpick inserted into center comes out clean. Cool in pan 5 minutes. Transfer to wire rack and cool completely.
Submitted by Lyndsey

Pumpkin Crumb Cake
1 pkg yellow cake mix (reserve 1 cup)
½ c margarine, melted
1 egg

Mix; spread in greased and floured 9x13 pan.

1 ½ c canned pumpkin
¾ c sugar
2 eggs
½ tsp ginger
1 tsp salt
1 tsp cinnamon
1 (12 oz) can evaporated milk
¼ tsp cloves

Mix; pour over first layer

1 cup reserved cake mix
½ c sugar
3 Tblsp margarine
1 tsp cinnamon
½ c nuts (optional)

Combine and sprinkle over top; bake at 350 for 1 hour. Serve with cool whip.
Submitted by Alison

Butternut Squash Soup
1 large butternut squash
3/4 c. carrots, diced
3/4 c. celery, chopped
1/2 onion chopped
2 Tblsp. butter
2 cans of pears
3 c. chicken broth
1/8 tsp. nutmeg
1/4 tsp. cinnamon
Salt and pepper to taste
1/2 c. milk
Hazelnut creamer (optional)

Cut squash in half lengthwise, scoop out the seeds. Bake 45 minutes at 350 degrees until soft. Meanwhile, sauté carrots, celery, and onion in butter until soft. Blend all ingredients together (it may take two batches) heat and serve with a swirl of hazelnut creamer.
Submitted by Merianne

Pumpkin Stew
1 10 - 12 pound pumpkin
2 lb. Beef stew meat
2 tbs. Oil
1 Bell Pepper, one-inch slices
1 Onion, sliced
4 Medium potatoes, cubed
3 Carrots, cubed
2 Cloves of Garlic, diced
2 Sticks of Celery, sliced
1 15oz. can of diced tomatoes
2-3 c Water
Salt and pepper to taste

Carve a hole in the top of the pumpkin and remove seeds and stringy insides. Set pumpkin aside. In a Dutch oven, brown 2 lbs of stew meat in oil. Add in bell pepper, onion, potatoes, carrots, garlic, celery, and tomatoes. Add salt and pepper. Add water. Let simmer for 1 hour. Place pumpkin in shallow pan, and place stew inside pumpkin. Brush the outside of the pumpkin with a light coating of oil. Bake pumpkin and stew at 350 for 2 hours, or until pumpkin is tender. Serve while hot. Be sure to get chunks of pumpkin in your stew, as they enhance the flavor of the stew.
Submitted by Sandi

More Soups, Stews and Chowders

Tortilla Soup
2 Tbs. cooking oil
1 medium onion, chopped
1 can (4 oz) chopped green chilies
4 cloves garlic, minced
1 can (28 oz) cut tomatoes
1 can (14 1/2oz) beef consommé
1 can (14 1/2oz) chicken broth
1 can (10oz) tomato soup
1 c. water
1 Tbs. ground cumin
2 tsp. oregano
1 tsp. coriander
2 Tbs. finely chopped cilantro (fresh if possible)
1 can (15 oz.) black beans or corn, drained (I use one of both)
1 Tbs. lemon or lime juice
1 c. cooked chicken, cut in cubes

Sauté onion and chilies in oil until tender. Add minced garlic and heat briefly. Do not allow garlic to brown. Transfer to stockpot. Add remaining ingredients and simmer uncovered for 1 hour. Top each serving with grated cheese, sour cream, avocado, chopped green onions olives, or cilantro as desired. Make a day ahead and reheat for extra flavor. Can serve with chips or tortillas.
Submitted by Merianne

Cheesy Baked Potato Soup
2/3 c. butter
2/3 c. flour or up to 1 cup
7 c. warm milk
4 large potatoes, baked, skinned and cubed
4 green onions, sliced
12 strips of bacon, cooked and crumbled
1 ¼ c. sharp cheddar cheese
1 c. sour cream
3 tsp salt
2 tsp pepper

Bake potatoes in advance. Warm the milk. In a large pot melt the butter until it begins to bubble, but do not burn it. Add flour, stirring constantly, until well mixed. Gradually add the milk to the flour mixture making a roux. Stir constantly until thickened, add extra flour as needed. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes. Add bacon, cheese, sour cream, salt and pepper. Stir until cheese is completely melted.
Submitted by Patty

Chicken Stew with Raisin Dumplings
In a large pot or crockpot combine:
4 cups water
1 large chicken breast
1 tsp chopped onion
1/8 tsp garlic powder
1/4 tsp sage
1/4 tsp thyme
1/2 tsp parsley

Bring to a boil, reduce heat, and simmer for 4 hours in crockpot or 2 hours on stove. Remove bones from chicken; put large bones back in pot and simmer for an additional 2 hours to increase flavor and texture of stock. Remove bones and discard. Mix 3/4 c. flour with 1 c. water until creamy. Stir into broth slowly to prevent lumps. Simmer for 30 minutes, or until thickened.
To make dumplings: Mix 1 ½ c. flour, 2 tsp baking powder, 1 tsp minced parsley, ½ tsp salt, and 1/8 tsp nutmeg. Add ½ c. raisins, 2/3 c. milk, 1 slightly beaten egg, 2 Tblsp cooking oil, and stir. Drop dumplings by the spoonful into hot liquid, simmer for 30 minutes or until done. Use ½ dumpling recipe for smaller crockpots or for ½ chicken stew recipe.
Submitted by Sarah

Butternut Squash Soup
1 large butternut squash
3/4 c. carrots, diced
3/4 c. celery, chopped
1/2 onion chopped
2 Tblsp. butter
2 cans of pears
3 c. chicken broth
1/8 tsp. nutmeg
1/4 tsp. cinnamon
Salt and pepper to taste
1/2 c. milk
Hazelnut creamer (optional)

Cut squash in half lengthwise, scoop out the seeds. Bake 45 minutes at 350 degrees until soft. Meanwhile, sauté carrots, celery, and onion in butter until soft. Blend all ingredients together (it may take two batches) heat and serve with a swirl of hazelnut creamer.
Submitted by Merianne

Beef Stew
3 lbs stew meat, cut in chunks
4 medium potatoes, cubed
5 carrots, sliced (or use a bag of mini carrots)
1 can cream of celery soup
1 can cream of mushroom soup
1 can golden mushroom soup
1 package dry onion soup mix
1 soup can water

Mix all ingredients. Place in a heavy oven-proof pot. Cover. Bake @275 for 6 hours. Or, place the ingredients in a crock pot and let it cook all day.
Submitted by Patty

Baked Potato Soup
4 large baked potatos, cooled, peeled and cubed
2/3 c butter
2/3 c flour
3/4 tsp salt
1/4 tsp white pepper
6 cups milk
8 oz sour cream
1/4 cup sliced, green onions
10 bacon strips, cooked and crumbled
1 cup shredded cheddar

Heat butter, flour, salt and pepper in a large saucepan and stir until smooth. Add milk and slowly bring to a boil, stirring frequently. Boil 2 minutes and remove from heat. Whisk in sour cream until smooth. Add potatoes. Garnish individual servings with onions, bacon, and cheese.
Submitted by Gwen

Vegetable Cheese Soup
3-4 large carrots, sliced
3 stalks celery, chopped
1 large onion, diced
2-3 large potatoes, diced
8 oz. fresh or frozen broccoli
1 1/2 sticks margarine or butter
3/4 cup flour
7 chicken bullion cubes
8 oz jar Cheeze Whiz

Boil & simmer carrots, celery, potatoes, & onions for 8 minutes. Add broccoli and bring to a boil again. Cook until tender. Drain and save liquid. Dissolve bullion cubes in liquid. Melt margarine, stir in flour until smooth. Add vegetable liquid on low to medium heat until thick. Blend in Cheeze Whiz until smooth. Add vegetables. Season w/ pepper. Serves 8-10.
Submitted by Sandi

Clam Chowder
13 oz minced clams
1 c onion - chopped
1 c celery - diced
2 c potatoes - diced
3/4 c butter
3/4 c flour
2 c half/half (can use milk)
2 c milk
1/2 tsp. sugar
1 1/2 tsp salt and pepper

Drain juice from clams and pour over veggies in saucepan. Add enough water to barely cover and simmer covered over medium heat until the potatoes are done. Melt butter and flour and cook 2 min. Add cream and milk and cook and stir until smooth and thick. Add undrained veggies, clams, sugar and salt/pepper, and heat thoroughly.
Submitted by Anne-Marie

Taco Soup
Time: approximately 30-40 minutes
Servings: approximately 10-12 servings
1 lb ground beef
4 stalks celery, sliced
1 large onion, finely chopped
1 large green pepper
2 cans pinto beans
2 cans kidney beans
2 cans black beans
1 can olives, sliced
1 can corn (optional)
2 quarts tomatoes, diced
1/3 cup chili powder
1 tsp cumin
1 tsp garlic powder
salt & pepper to taste
cheddar cheese, shredded
1 bag frito chips
sour cream

Brown ground beef with celery, onion, and green pepper. Add salt and pepper to taste. Drain the grease from ground beef. Combine beef/vegetable mix with beans, olives, tomatoes, and spices in large pot. Heat all ingredients to a boil, then simmer for 5-10 minutes. Serve warm with shredded cheddar cheese, frito chips and a dollop of sour cream. Freeze any leftovers for a rainy day.
Submitted by Alisha