Potato Kugel

Ingredients

• 6 potatoes, peeled and grated
• 1 zucchini, peeled and grated
• 2 medium carrots, peeled and grated
• 1 medium onion, peeled and grated
• 4 spring onions, diced
• 4 eggs
• 2/3 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 tablespoon salt
• 1/2 teaspoon ground black pepper

Directions

Preheat oven to 350 degrees F.

Drain any excess liquid from potatoes, zucchini, carrots, and onions and place vegetables in bowl.

Into vegetable mixture, add eggs, flour, oil, salt and pepper and blend well.  Pour mixture into greased casserole dish and bake for about an hour or until golden brown.

~ I'm always looking for new ways to use my garden veggies and this made use of the zucchini, carrots, and spring onion.  Nice hearty side dish that's a nice change to ordinary potatoes.  Enjoy! ~ 

Cheesy Zucchini And Bacon Casserole

Ingredients

• 4 slices of bread, cubed
• 1/4 cup melted butter
• 2 cups cubed zucchini
• 1 medium onion
• 6 spring onions, chopped
• 1/4 teaspoon garlic salt
• 1 egg, beaten
• 2 cups shredded Cheddar cheese
• 3 strips bacon, chopped

Directions

Preheat oven to 350 degrees.

In small frying pan, fry bacon to desired consistency and drain off grease.  Set aside.

Place bread cubes in a medium bowl and pour the melted butter over the bread, toss lightly.  Add zucchini, onion, garlic salt and egg, toss well.

Transfer mixture into covered baking dish and top with grated cheese and bacon.

Bake uncovered for 30 minutes.  Remove cover and continue baking for another 20 - 30 minutes or until cheese is melted and golden brown.

~ Our first ever real vegetable garden is starting to give us the fruits of our labor and zucchini is one of those little goodies.  We picked the first two zucchini today and I wasn't sure what I wanted to make with it.  With a little thought and creativity, you can turn it into a delectable side dish even your kids will love.  I mean, really, who doesn't love cheese AND bacon?  Enjoy! ~

Best Ever Cheesecake

Ingredients

Crust

• 1 1/4 cup graham cracker crumbs
• 1/3 cup butter or margarine, melted
• 1/4 cup sugar

Filling/Topping

• 2 - 8 oz. packages cream cheese (softened)
• 2 eggs lightly beaten
• 2/3 cup sugar (divided)
• 2 teaspoons vanilla extract (divided)
• pinch of salt
• 1 cup sour cream

Directions

Preheat oven to 350 degrees F. In a bowl combine the graham cracker crumbs, butter and sugar; mix well.  Pat evenly into the bottom and sides of a 9" pie plate.  Place in refrigerator to chill while preparing filling.

In mixing bowl combine cream cheese and eggs and beat with electric mixer on medium speed until smooth.  Add 1/3 cup sugar, 1 teaspoon vanilla and salt.  Continue beating until well blended.  Pour into chilled pie crust and bake for 35 minutes.  Remove from oven and allow to cool for 10 minutes.

Combine sour cream, remaining sugar and vanilla extract in a small bowl.  Spread evenly over cooled cheesecake and return to oven for another 10 minutes.  

Cool completely on a wire rack and refrigerate for 3 hours or overnight. 

~ Another recipe from my friend's mother's kitchen .. thanks again Sheri! ~

Oatmeal Raisin Cookies

Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup firmly packed light brown sugar
• 3/4 cup butter, softened
• 2 large eggs 
• 1 1/2 cups rolled or quick-cooking oats
• 1 teaspoon vanilla extract
• 1 cup raisins

Directions

Preheat oven to 350 degrees F.  Grease 3 baking sheets or spray lightly with cooking spray.

Combine flour, baking powder and salt in a medium bowl.

Place the brown sugar and butter in a large bowl.  Beat with an electric mixer set on high speed until light and fluffy.  Beat in eggs and vanilla until smooth.  Gradually stir in the flour mixture with a wooden spoon until thoroughly combined.  Stir in oats and raisins until blended.

Drop the dough by rounded spoonfuls 1 1/2 inches apart on baking sheets.  Flatten the dough slightly with a fork.

Bake until golden brown, about 12 minutes.  Cool on the sheets for about 2 minutes before transferring to wire racks to finish cooling.

~ This recipe is pretty flexible if you aren't a raisin fan.  Simply replace the raisins with 1 cup of chocolate chips, white chocolate chips, peanut butter chips, or butterscotch chips. ~

Cranberry Muffins

Ingredients

• 1/2 cup butter or margarine (softened)
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups cranberries fresh or frozen (roughly chopped)

Topping

• 2 tablespoons sugar
• 1/8 teaspoon ground nutmeg

Directions

Preheat oven to 400 degrees F.  Grease or line a 12 slot muffin tin.

In a mixing bowl, cream together butter and sugar.  Add eggs and vanilla and mix well.  Fold in sour cream.

In a separate bowl, combine flour, baking powder, baking soda, nutmeg and salt.  Add this flour mixture to the creamed mixture, stirring just until moistened.  Fold in cranberries.

In a small bowl combine topping ingredients.

Fill muffin tin slots 2/3 full and sprinkle with topping.

Bake for 20 - 25 minutes or until toothpick inserted comes out clean (although it will most likely be stained red).  Cool in tins for about 5 minutes before removing.  Makes a dozen muffins.

~ I had leftover cranberries from the cranberry upside down cake I made the other night and wanted to use them up, so I made these muffins.  I think they turned out pretty good.  Again, tart, yet semi sweet.  I think maybe an addition of orange zest (or maybe even orange juice) to the batter might take it up another notch, but all in all, good muffins. ~

Yorkshire Puddings

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 cups milk
• 4 eggs, beaten
• 6 teaspoons vegetable oil

Directions

Preheat oven to 375 degrees F.

In a large bowl combine the flour, salt, milk and eggs. Mix all together with a hand beater or whisk briskly until smooth. Let stand about 30 minutes.   

Spoon 1/2 teaspoon of oil in each slot in muffin tin and place in oven until oil is hot.

Re-whip batter briskly again just before pouring into muffin tins, filling them about 3/4 full.

Bake about 30 - 35 minutes or until puddings have puffed up and are golden brown and crispy.

~ Now, I married an Englishman, so I leave the making of these little gems to him.  He does a lot of this by feel and not so much by measurement.  That's the English way I guess.  When I traveled to other side of the pond, this was one of my favorite things to eat with Sunday roast.  I couldn't get enough.  If you've never tried these, you have absolutely no idea what you're missing.  You will never have bread or rolls with your dinner again after giving these a try! ~