Fudge Puddles

 Fudge Puddles:

1/2 cup Butter or Margarine

1/2 cup Peanut Butter

1/2 cup white Sugar

1/2 cup Brown Sugar

1 large Egg

1/2 tsp Vanilla 

3/4 tsp Baking Soda

1/2 tsp Salt

1 1/4 cup Flour

Cream Butter, Peanut Butter and Sugars. Beat in Egg, Vanilla, Salt and Baking Soda. Gradually add in Flour. 

Refrigerate for about an hour.

Shape into 1 inch ball. Place into greased muffin tins. Bake at 325 for 12-14 minutes or until 

lightly browned. Immediately press a 1/2 inch deep hole into the center of each cookie with the handle of a wooden spoon. Cool in pan for at least 5 minutes. Remove from pan.

Fudge Filling

2 cups Chocolate Chips

1 tin (14 oz)Sweetened Condensed Milk

1 tsp Vanilla 

Melt the chocolate chips in a microwave; stirring occasionally. Stir until smooth. Whisk in Sweetened Condensed Milk and Vanilla.

Fill each cookie with the warm filling. Sprinkle with peanuts, skor bits or candy spinkles if so desired. 

Leftover fudge can be refrigerated and reheated to use as an ice cream topping.

Teriyaki Meatballs

 Teriyaki Meatballs:

Meatballs:

2 lbs Ground Beef

1 Egg

1 tsp dry Onion Flakes(optional)

1/2 cup milk

1 cup rolled Oats or Breadcrumbs 

1 tsp Salt

1/4 tsp Pepper

1/4 tsp Garlic Powder

1 tsp Chili Powder

Mix above ingredients. Form into meatballs. Place into a cookie sheet and bake for about 20 minutes @ 350. Put meatballs into a casserole dish and add the following sauce:

Sauce:

1/4 cup cornstarch

2/3 cup Brown Sugar 

1 cup Water

2/3 cup Soya Sauce

1 tsp minced Garlic 

1/4 tsp Ginger Powder

1 Bell Pepper, cut into chunks

1 tin Pineapple tidbits(Do Not Drain juice!)

Whisk together the Cornstarch and Brown sugar. Slowly add water, whisking until smooth. Add Soya Sauce, Garlic, Peppers and Pineapple. Make sure to add in the juice from the pineapple as well. Pour Sauce over Meatballs. Bake at 350 for about 30 minutes, stirring the sauce about halfway through.

Zucchini, Cheddar & Chive Buttermilk Quick Bread

 

Zucchini, Cheddar & Chive Buttermilk Quick Bread:

2 cups Flour

2 Tbsp Sugar

1 1/2 tsp Baking Powder 

1/2 tsp Baking Soda

1 cup Buttermilk

1 Egg

1/4 cup melted Butter

1 cup shredded Cheddar Cheese 

2 Tbsp fresh Chives*

1 cup shredded Zucchini 

2 Tbsp melted Butter

1/4 cup shredded Cheddar Cheese 

Whisk the first 4 ingredients together in a mixing bowl.

In a separate bowl whisk together the Buttermilk, Egg and melted butter. Pour the Buttermilk mixture into the flour mixture and gently combine; do not over mix!

Stir in the Zucchini And chives.

Line a 9 x 5 bread pan with Parchment paper. Put the dough into the bread pan. Brush with melted butter. Sprinkle cheese on top. 

Bake at 350 for 1 hour or until toothpick inserted into the middle comes out clean.

Serve with your favorite soup, stew, chili,  pasta or casserole. Or use it to accompany your favorite hot dips. 

* 1 tsp dried chives can be used in place of fresh chives.

Creamy Carrot and Zucchini Soup with Ham

 

Creamy Carrot and Zucchini Soup with Ham:

1 Onion, diced

3 tbsp Butter

1/2 tsp Garlic cloves

1 lb fresh Mushrooms, sliced (optional)

1/4 cup Flour 

1- 2 cups cooked *Ham, cut into bite sized pieces 

2 cups Water

2 cups Milk

2-3 Carrots, Shredded

2 Medium Zucchini, Shredded 

1 tsp Clubhouse Italiano 

1 tbsp Chicken Bouillon Powder 

Salt and Pepper to taste

Shredded Cheddar or Parmesan Cheese, for garnishing

Melt butter in a large pot. Add onions, garlic and mushrooms. Saute for a few minutes on medium heat until onions are soft. Sprinkle in the flour, whisking it until smooth. Slowly add in the water, still whisking it in. Add remaining ingredients except the shredded Cheese. Bring to a boil; simmer for about 20 minutes. Ladle into a soup bowl and enjoy. Garnish each bowl with a small amount of your choice of Shredded Cheese. 

*Ham can be replaced with 1/2 lb fried Bacon

Beet Relish

 

Beet Relish:

-16 cups shredded Beets*(bake and peel prior to shredding)

-2 cups Vinegar 

-1 cup Water

-1 tbsp Pickling Salt 

-2 1/2 cups Sugar

-1/2 cup Flour 

- 1 tbsp dry Mustard 

- 1 cup Water

Put your baked and shredded beets into a large pot along with the vinegar, 1 cup of water and pickling salt. Bring to a boil on medium heat. 

In the meantime, combine the sugar, flour and dry mustard in a small mixing bowl. Gradually whisk in 1 cup of water. Once the mixture is smooth you can slowly add it to your beets, stirring it as you do so. Continue to stir and simmer until your beets relish has thickened. Remove from heat. Ladel into sterilised jars and process in a hot water bath for about 15 minutes. Remove from canner and allow your jars to cool on your countertop. A popping sound will indicate a proper seal.

 

This can be used as a condiment on your Hot Dogs, Hamburgers, Sandwiches, in wraps or as a side dish alongside your Thanksgiving or other holiday meals!

*I used about 7 lbs of beets to get my 16 cups shredded beets.

Cowboy Candy

Cowboy Candy:

2 cups Sugar

1/4 cup Clear Jel

2/3 cup Apple Cider Vinegar

2 Tbsp Mustard Seeds

1 tsp Garlic Powder

1/4 tsp Turmeric

1/4 tsp Celery Seed

1/4 tsp Paprika 

1 lb Jalepeno Peppers*, sliced

4-5 Jelly Jars (1/2 pints)

In a saucepan whisk together Sugar and Clear Jel. Add remaining ingredients except for the Jalepeno Peppers. Mix well and then bring to a boil on medium heat. Simmer 5 minutes. Remove from heat. Stir in sliced Jalepeno Peppers. Ladel into prepared jars; leaving about 1/2 inch head. Process in a hot water bath for 15 minutes. Remove from water. Set jars onto counter top and wait for the sweet sound of popping to indicate a seal.

Serve with cream cheese and crackers. Also good on Hamburgers, Hot Dogs, Sandwiches or as a topping on your Steak.

* Sweet Red or Orange Peppers can also be used in place of or combined with your Jalepeno Peppers.

Zucchini Pizza Crust

Zucchini Pizza Crust:

-8 cups shredded zucchini* 

-1 tsp coarse salt

-2/3 cup Flour of choice(I like to use Gluten free Rice)

-1 cup shredded Marble Cheese 

-2 Eggs

-1/4 tsp Garlic Powder

-1 tbsp Clubhouse Italiano 

-1/2 tsp Salt

Sprinkle 1 tsp coarse salt over the shredded zucchini. Stir.  Let sit for about 15 minutes. Drain. Squeeze out ALL the extra liquid by wrapping a clean tea towel or cheese cloth around it and wringing it out. You will be left with maybe 2 cups of zucchini!

Preheat oven to 550.

Place the Zucchini in a large bowl and add the remaining ingredients. Mix well. Cover 15 inch round pizza pan with Parchment paper**. Use hands and/or small metal spoon to spread crust ingredients to cover the pan evenly. 

Bake for 8 minutes. Flip crust over and bake for another 4 minutes. 

Reduce oven temperature to 375. Put desired topping on crust bake for about 15 minutes or until cheese is melted and nicely browned***. 

* zucchini can be shredded with the peel on or can be peeled to trick those picky eaters into trying it 😉

**this can also be made into about 5-6 individual personal sized crusts instead of 1 large.

***this crust also freezes well. So its a nice way to make use of any extra garden zucchini.