Friday Foreshadowing

My two year old says "Feed me!" when her tummy growls {or if she hears someone else's tummy}. Well, this list makes me think "Feed me!" I can't wait to try some of these recipes soon.

• Spinach Lasagna Rolls from Gina's Skinny Taste: I've always wanted to try one of these lasagna rolls. I have a large handful of recipes marked for them but this one looks like it might be the easiest of them all. All that I'm missing right now is the crucial lasagna noodles.
• Perfect Picnic Sandwich from Echoes of Laughter: We are definitely trying this recipe! It looks so intriguing and not all that hard.
• Apple Pie Bread from Mommy's Kitchen: It's hard to believe but in just over a month fall recipes like this will abound. Looking at this bread I'm okay with that.
• Oatmeal Whoopie Pies from The Pioneer Woman: I actually bookmarked this one because as I was looking at it my husband walked by the computer and said "Please tell me you're going to make that".
• Healthy Starbucks Frappuccinos from Chocolate Covered Katie: It's not so much the healthy part that draws me in but the fact that there's no ice to water it down.

This is linked to Friday Favorites.

Chocolate Zucchini Cake

Last year someone from church gave us some zucchini from their garden. I was grateful but unsure what to do with it. My sister happened to have recently gotten this recipe from her boyfriend's mom and suggested I try it. I did and we enjoyed it so this year, when we were once again gifted with zucchini I pulled it out to try once more. It's official, we've decided this is our go-to recipe for zucchini.
This is a delicious chocolate cake with a slight nuttiness added from the zucchini. The texture is not affected negatively, in the least, and unless examined carefully the zucchini might just pass by unnoticed {if you're trying to use up zucchini without anyone knowing it!}

Chocolate Zucchini Cake
 Print Recipe
Yields: 1 9x13 cake

Ingredients:
1/4 cup butter
1/4 cup applesauce (can use an additional 1/4 cup butter)
1/2 cup oil
1 1/2 cups sugar
2 eggs
1/2 cup sour milk
1 tsp vanilla
2 1/3 cups flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 T cocoa powder
2 cups grated zucchini

Directions:
   1.  Mix ingredients in order given. Pour into a 9x13 pan.
   2.  Bake at 350 for 35-40 minutes or until cake is set in the middle.

This is linked to Finding Joy in My Kitchen. 

Menu July 16

Carrot Zucchini Pancakes: These were okay but we didn't find them all that amazing either. They did make an excellent finger food for the baby though!

Chocolate Zucchini Cake: Definitely my go-to recipe for when we inevitably are gifted some zucchini. The zucchini adds something to the cake that is just delightful. {Recipe coming soon}

 

Alfredo Chicken Pizza: This was great and will be a new addition to our pizza rotation. I used frozen spinach instead of fresh and reduced the amount of garlic in the sauce and we really enjoyed the results.

On the Menu...
Chicken Salad Sandwiches
Sweet & Sour Chicken {New}
Spaghetti
Grilled Hamburgers with Sweet Corn
Sweet Hawaiian Pizza
Banana Bread Pancakes {New}

Visit I'm an Organizing Junkie for more menu ideas.

Cheeseburger Pie

While I was putting this Cheeseburger Pie together I was very skeptical of how it would turn out. It looks like it's just a pie crust filled with hamburger and it seemed as though it would be heavy and blah. Well, I was completely wrong! The egg oozes down from the cheese topping, settling on the bottom, creating an unexpected richness. The oregano is a surprise flavor that works nicely with the hamburger, onions and green peppers. In general, it's a great dish and one my husband declared should be added to the recipe box.
I actually prepared most of this dish during nap time. I did wait to assemble it until just before baking because I wasn't sure if the crust would get too soggy if I let it sit for a few hours. Even if you were to do all the prep work right before baking it doesn't take long to put Cheeseburger Pie together.

Cheeseburger Pie
 Print Recipe
Source: St. Paul's Cookbook, Fairmont, MN
Yields: 6 servings

Ingredients:
1 pie crust (I like to use this one)
Filling
1 lb hamburger
1/4 c chopped green pepper
1/4 cup chopped onion
1/2 cup bread crumbs
1/2 tsp oregano
1 tsp salt
1/8 tsp pepper
Cheese Topping
2 eggs
1 tsp salt
1 tsp Worcestershire sauce
1/4 cup milk
1 tsp mustard
2 cups shredded cheese

Directions:
   1.  Bake pie crust at 425 for 8 minutes.
   2.  While pie crust is baking, brown hamburger, onions and green pepper; drain grease as necessary. Add bread crumbs and seasonings; pour into baked pie crust.
   3.  In a small bowl, beat eggs and milk; stir in cheese and seasonings. Pour over meat.
   4.  Bake at 425 for 30 minutes.

Menu July 2

Well, we didn't stick to the menu too much last week but the deviations were based off of my plan so that kind of counts, I guess.
Instead of Ham Strata I made what I'm calling Potato Stacks-- slices of baked potato, egg, cheese and ham stacked and baked just until warmed. They turned out quite tasty, though maybe a little too tall to cut easily.

Instead of Meatball Calzones we had Cheeseburger Pie from my grandma's church cookbook. As I was putting this together I was a little skeptical because it just looked too meaty but it was wonderful! {Recipe coming soon}

On the Menu...
Corndog Muffins with BBQ Fries {New}
Tomato Soup with Grilled Cheese
Grilled Teriyaki Chicken Pineapple Sandwiches
Cheesy Salsa Meatloaf with Twice Baked Potatoes
Chicken Fajita Pizza

Visit I'm an Organizing Junkie for more menu ideas.

Menu June 25

Grilled Teriyaki Chicken Pineapple Sandwiches: We really enjoyed these and will have them. We didn't feel the teriyaki came through all that much but thought the grilled pineapple was the tasty highlight of the sandwich.

Mexican Hot Chocolate Cookies: You must try these! The cookies turned out wonderfully moist and incredibly fluffy and we were quite disappointed when they were gone.

On the Menu...
Hot Dogs with Homemade Baked Beans
Bunsteads
Ham Strata {New}
Meatball Calzones {New}
Chicken Alfredo Pizza {New}
Brunch TBD

Visit I'm an Organizing Junkie for more menu ideas.

Peanut Butter Chocolate Toffee

We've gotten into what might be a bad habit. All three of us enjoy it when there's something a little more exciting than a handful of chocolate chips for dessert. However, I don't always have the time {or desire} to keep cookies around. Enter Peanut Butter Chocolate Toffee.
It takes about 10 minutes of active work, less than 30 minutes total and produces something wonderful. The combination of salt, peanut butter and chocolate is just divine, as one would expect. So while chocolate chips have their place Peanut Butter Chocolate Toffee definitely wins the battle between the two!

Peanut Butter Chocolate Toffee
 Print Recipe
Adapted from Finding Joy in My Kitchen & My Recipes
Yields: ~30 pieces

Ingredients:
1 sleeve minus 4 Club crackers
I cup brown sugar
4 T butter
1/2 tsp vanilla
1 cup creamy peanut butter
1 cup chocolate chips  

Directions:
   1.  Line a 11x17 baking sheet with tinfoil. Spread crackers in a single layer, with edges touching.
   2.  In a small saucepan, melt brown sugar and butter until boiling; boil for 3 minutes. Remove from heat and stir in vanilla. Working quickly, spread over crackers. Bake at 350 for 13 minutes.
   3.  Remove pan from oven. Place peanut butter in small dollops across crackers; spread.
   4.  Sprinkle chocolate chips across crackers; return pan to oven for 1-2 minutes, until chocolate is soft. Remove from oven; spread.
   5.  Let toffee cool until hardened; break into pieces.

This is linked to Tasty Tuesday and Finding Joy in My Kitchen.