Zucchini Muffins

We finally have zucchini from the garden. Our garden didn't do as well as we hoped this year, probably due to rabbits (our area has lots of wild bunnies and they are horrible pests) eating the poor veggie's leaves before they have time to grow. The carrots never stood a chance. But we do have some zucchini so I get to start making some yummy zucchini treats, starting with muffins. I love these muffins. They are moist and tender and my kids love them too. I got the recipe at the Eat Cake For Dinner blog.

Zucchini Muffins
-makes about 18 normal sized muffins

3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 1/3 cups sugar
2 eggs
2/3 cup butter, melted (plus more for buttering pan)
2 teaspoons vanilla
3 cups grated zucchini

Preheat oven to 350 and brush muffin tins with melted butter (I used 2 muffin tins, but only buttered 6 muffin cups in the 2nd tin).

In a bowl mix together: flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

 In the bowl of a mixer beat sugar and eggs until creamy. Add 2/3 cup melted butter and vanilla and beat to mix well. Add zucchini and beat until combined. Add flour mixture and beat until just blended. Batter will be thick. Distribute batter evenly into muffin tins (I used a large cookie scoop to help make them uniform in size). Bake for 20-23 minutes or until muffins are browned and toothpick inserted in center comes out clean. Remove muffins to a wire rack to cool.

Easy Parmesan Knots

This quick roll recipe is from The Real Mom Kitchen Cookbook. I love that so many of my favorite food bloggers have come out with cookbooks. This is an easy roll recipe and a fun one to get kids involved, they can roll the biscuits into long snakes for you to tie in knots. I think I'm going to change this recipe a little the next time I make it. I want to brush the knotted rolls with melted butter and then sprinkle with the parmesan and spice mixture about halfway through the baking time. I was a little weirded out eating rolls brushed with a canola oil mixture after they come out of the oven (something about eating raw canola oil was the weird part). But they did taste good as is, so the choice is yours.

Easy Parmesan Knots

1, 12 oz tube refrigerated buttermilk biscuits
1/4 cup canola oil
3 tablespoons grated Parmesan
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley

Preheat oven to 400. On a lightly floured surface, roll each biscuit into a 12 inch rope and tie into a knot, tucking the ends under the roll. Place on a large greased baking sheet. Bake at 400 for 8-10 minutes or until golden brown. Mix together canola oil, Parmesan, garlic powder, oregano, and parsley, brush this mixture on knots when they come out of the oven.

Hearty Hamburger Soup

I really love this soup recipe. It is more of a fall soup,thick and hearty, but since my kids have all started school I think I'm ready for hearty soups and pumpkin recipes again even though it's still 90 degrees outside. The Spicy V8 juice is the secret ingredient. I'm sure normal V8 would work, but the spicy V8 just adds more flavor (and it isn't spicy at all). I adapted this recipe from the "Beef Stew" recipe on the Southern Plate blog. I usually have these ingredients on hand (my husband likes V8 juice) so I'm sure I'll make this often.

Hearty Hamburger Soup

2 tablespoons butter
1 1/2 cups diced onions
4 large carrots, sliced
1 1/2 lbs lean ground beef
29 oz can petite diced tomatoes
2 cans Spicy V8 juice
2 cups water
4 teaspoons beef bouillon granules (or 4 cubes)
5 potatoes, peeled and cubed
2 cups frozen cut green beans
1 can corn, drained
1 teaspoon garlic salt
ground black pepper to taste

Melt butter in a pot. Add onions and saute until soft. Add carrots and cook until softened. Add ground beef and cook until browned. Add tomatoes, V8, water, bouillon, potatoes, green beans, corn, garlic salt, and pepper to taste. Bring to a boil, reduce heat and simmer for 1 hour.

Magleby's Rolls

These rolls are so good! I'm so glad I found this recipe on the Your Home Based Mom blog. I've never been to Magleby's so I don't know how good of a copy cat recipe it is, but these rolls sure are addictive. The recipe uses Rhodes frozen dinner rolls so it is easy, but takes some time for the rolls to thaw and rise. My oven has a "proof" setting for helping breads to rise and it took about 3 1/2 hours for them to thaw and rise. I would guess you could get the same results from a warm oven (just set you oven to it's lowest temp, let it preheat, then turn it off and put the rolls in the warm oven to rise), otherwise the rising time can take 5-6 hours.

Magleby's Rolls

12 frozen dinner roll dough balls
about 1/2 cup mayonnaise
1/4 cup butter, melted
about 1/2 cup grated Parmesan
garlic powder
dried parsley

Place mayo, butter and Parmesan all into separate bowls and line them up. Take a frozen dough ball and dip the top half into the mayo, then the butter, then the Parmesan and put it into a greased muffin tin.. Repeat with remaining rolls. Sprinkle garlic powder and parsley onto each roll. Let rise until doubled in size (at room temp it can take 5-6 hours). Bake at 350 for 15-20 minutes or until golden on top and bottom.

Chicken Broccoli Casserole

Sorry for the horrible picture. It looks like chicken casserole mush, but it's yummy. I have had this recipe forever. I actually got it at my bridal shower (so I guess I shouldn't say "forever" I'm not that old :)) from a lovely lady in my mom's ward (LDS church congregation). I cook it every few years when I am in the mood for a ubiquitous chicken casserole and it never disappoints. It is creamy and comforting and despite it's quite visible vegetables my kids love it. I served it with canned peaches and Magleby's rolls. I've always thought about doubling the sauce - cream of chicken, mayo, milk, lemon juice, and curry powder - to make it even creamier, but have never done it. Maybe next time I make it, in a few years :), I'll try it and report back.

Chicken Broccoli Casserole

1 pkg frozen broccoli florets
3-4 cups cooked and cubed chicken
1 can cream of chicken
2/3 cup milk
1/2 teaspoon lemon juice
1/2 cup mayonnaise
1/4 teaspoon curry powder
3 cups cooked rice
1 cup shredded cheddar
paprika (optional)

Put broccoli and chicken in a big mixing bowl. In a separate bowl combine cream of chicken, milk, lemon juice, mayo, and curry powder. Mix into the chicken and broccoli. Fold in the rice. Spread into a greased 9x13 baking dish. Sprinkle with paprika if desired. Sprinkle cheese over evenly. Bake at 350 for 30-40 minutes or until hot and bubbly and the cheese has melted.

Peach Pie Crescents

I got this quick and delicious dessert recipe from my friend Kari. It is fabulous. We had it for FHE the other night and everyone gobbled them up and asked for seconds. The pie crescents taste like little peach pies and with a scoop of vanilla ice cream... heavenly. You can also make these with apple pie filling or any other favorite pie filling. I might try raspberry next time.

Peach Pie Crescents

1-2 tubes crescent rolls (depending on how many you need)
1 can peach pie filling (or other flavor), 1 can is enough for 2 tubes crescent rolls
cinnamon sugar (I have a McCormick brand cinnamon sugar in a shaker, but you could just combine sugar and cinnamon to taste)

Take a triangle of crescent roll dough and place a dollop of pie filling in the middle. (I cut up the peaches in the can with a pair of scissors to make it easier to scoop out in smaller portions). Roll pointy end over the pie filling and place it with the pointy end underneath on a cookie sheet lined with parchment paper (the filling leaks out so this makes for easier clean up). Sprinkle a good amount of cinnamon sugar over each roll. Bake at 350 for 15-18 minutes or until just beginning to brown. Serve alone or with vanilla ice cream or whipped cream.

Pineapple Sweet and Sour Meatballs

I am not quite sure how this recipe has not made it onto the blog yet. We love these meatballs. I guess I just never took a picture of the finished product before. I got this recipe years ago from a recipe swap. This meal comes together very quickly, especially if you use frozen meatballs like I always do. IKEA's frozen meatballs are my favorite (that's what I used this time), but if you don't have an IKEA near you, Armor meatballs are also good.

Pineapple Sweet and Sour Meatballs

meatballs, precooked (I use about 1 1/2 lbs for my family)

Sauce:
1 cup brown sugar
4 tablespoons cornstarch
1/2 cup white vinegar
2 tablespoons soy sauce
1, 15 oz can pineapple tidbits (drain off about 1/2 the juices)
1 1/2 cups water

Combine brown sugar and cornstarch in a large saucepan. Whisk in vinegar, soy sauce, and water. Stir over medium heat until it comes to a low boil. Add can of pineapple with some of the juices and stir until sauced is thickened and bubbly. Add cooked meatballs, tossing to coat. Heat through. Serve over rice.