Sunday, September 19, 2010

Recipe #201 Zucchini Bread

From Paula Dean... a cooking idol!


  • 3 1/4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 1/3 cup water
  • 2 cups grated zucchini
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts or pecans


Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Saturday, September 11, 2010

Recipe #200 Cabbage Ramen Noodle Salad


1 package chicken flavored ramen noodles
1/2 cup vegetable oil
3 tablespoons white vinegar
2 tablespoons sugar
ground pepper to taste
1/2 cup sliced almonds
1 medium cabbage, chopped
1 bunch green onions, chopped

How to make it

For dressing, combine seasoning packet from ramen noodles, oil, vinegar, sugar and pepper in a small bowl; mix well. 

Crumble ramen noodles into another small bowl; stir in almonds.

When ready to serve, in a salad bowl, combine noodle mixture, cabbage and onions.

Pour dressing over; toss well.

 I love this salad, it is so good!!

Monday, June 7, 2010

Recipe #199 Strawberry Spinach Salad with Poppy Seed Vinaigrette

Strawberry Spinach Salad with Poppy Seed Vinaigrette:
Photos by For the Love of
Recipe by Lori Smith

  • 10 oz of baby spinach
  • 2 cucumbers, diced
  • 2-3 green onions, diced
  • 2 cups of sweet strawberries, diced
Poppy Seed Vinaigrette:
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1-2 tsp sugar
  • 1/2 tbsp poppy seeds

Place the spinach in a bowl and top with the diced cucumbers, green onions, and strawberries.

Combine the olive oil, apple cider vinegar, lemon juice, sugar, and poppy seeds in a small bowl and mix until well combined.

Pour the dressing on top of the salad and toss well until evenly coated. Serve immediately. Enjoy.

Sunday, June 6, 2010

Recipe #198 Italian Appetizers Pizza Rolls!

Pizza Rolls!

I came up with this recipe after reading some and modifying it for my easy pleasure. It is super yummy and everyone loved it!

1 package croissants
garlic powder
package of your favorite cheese
pizza sauce (I used spaghetti)

Lay out your croissants and butter them then sprinkle them with garlic powder.  Lay out about 5 pepperoni's on each of them and cover with cheese.  Roll up and bake as according to croissant package.

After they are done, cover with sauce or use it to dip and enjoy!  We had them at a ward party and they were gone so fast!

Tuesday, March 30, 2010

Recipe #197 Fried Egg Rolls

Fried Egg Rolls

From Kaitlyn Phillips

Part 1:
1/2 cup shredded meat: pork loin, beef, or chicken (about 1/4 lb.)
1 tsp. cooking wine or sherry (I'd leave this out!!)
1 tsp. cornstarch
1/4 tsp. salt

Part 2:
4 cup shredded cabbage
1 cup shredded celery
1/2 cup shredded carrot

Part 3:
1 Tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
1 tsp. sesame oil

16 egg roll skins
Part 4: (for flour paste)
2 Tbsp. flour
2 Tbsp. water

Peanut or salad oil for deep frying
Part 5:
2 Tbsp. soy sauce
2 Tbsp. white vinegar
1 Tbsp. shredded ginger root

Add 1 to the shredded meat and mix thoroughly. Heat the wok then add 4 Tbsp. oil, stir-fry the mean until the color changes. Remove and drain.

Put the ingredients in 2 in boiling water and cook for 10 seconds; remove and drain the vegetables. Add the meat and 3. Toss lightly, divide the mixture into 16 portions (filling).

To wrap the egg rolls, place the egg roll skin on working surface. Place a portion of the filling in the middle of the egg roll skin. Fold the lower third of the egg roll skin over the filling. Fold in the two ends and wrap filing. Moisten the top edge of the egg roll skin with mixture. Continue to wrap the egg roll skin. Rolls should be about 4 inches long.

Heat the wok, then add the oil. Heat the oil for deep-frying. Deepfry the egg rolls over medium heat for 4 minutes, or until they are golden brown. Remove and drain. Combine ingredients of 5 and use as a dipping sauce.

Makes enough for about 16 egg rolls.

Vegetables can vary for taste. Use egg rolls at room temperature, not frozen. Wing Hing brand is recommended. :) ENJOY!

Saturday, March 20, 2010

Recipe #196 Cabbage Ramen Noodle Salad


1 pkg. chicken ramen noodles
5 to 6 c. shredded cabbage
1/4 c. green onions
2 tbsp. sesame seeds
1/2 c. slivered almonds (browned)


Flavor pkg. from noodles
3 tsp. vinegar
2 tsp. sugar
2 tsp. oil
1/2 tsp. pepper

Crush noodles slightly, put in colander and pour 1 cup boiling water over the noodles to soften. Drain well. Mix all salad ingredients except almonds. In a covered glass combine dressing ingredients. Shake well and pour over salad. Stir until evenly coated. Add almond and chill 2 to 3 hours before serving.

Sunday, March 14, 2010

Recipe #195 Cookie Crust Blueberry Pie

Cookie Crust Blueberry Pie

This Cookie Crust Blueberry Pie Recipe becomes extra tasty with a vanilla waffer cookie crumb crust!

Cookie Crumb Crust:
2 cups fine vanilla wafer crumbs
1/2 cup melted butter
1/3 cup sugar
Combine all ingredients; press over bottom and up sides of 9-inch pie plate. Bake at 400° for 10 minutes. Cool then fill.

6 cups fresh blueberries, divided
1/4 cup sugar
2 tablespoons water
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon butter
1 tablespon lemon juice
whipped cream or purchased whipped topping

Combine 2 cups berries, sugar and 2 tablespoons water in large saucepan; bring to a full boil. Dissolve cornstarch in 1/4 cup cold water; add to blueberry mixture. Return to the boil, stirring constantly.

Reduce heat to low and cook, stirring, for 2 minutes. Remove from heat. Stir in butter, lemon juice and remaining 4 cups of blueberries. Spoon into crumb crust. Let stand 3 hours until set. Serve with whipped cream or topping.Serves 8.

Quick tip: Use a store bought cookie crust in place of the homemade version.

Friday, January 8, 2010

Recipe #194 Mexican Beef Salad


1 lb. ground beef
1 head lettuce
1 basket cherry tomatoes
1 sm. onion
1 pkg. Doritos
1 can kidney beans
1 c. grated Cheddar cheese
1 bottle French dressing
2 avocados
1 pkg. taco seasoning

Brown meat and drain off fat. Add taco seasoning. Drain beans and mix with meat mixture. Tear lettuce into bite-size pieces. Cut cherry tomatoes into halves. Slice onion very thin. Grate cheese. Peel and slice avocados.

Toss all ingredients with salad dressing. Crunch a bag of Doritos, add to salad. Garnish top with whole Doritos, tomatoes and remaining avocado. You can omit the beef, if you prefer. Use French dressing and taco seasoning sparingly.