Preheat oven to 350 degrees. Grease a cookie sheet. Beat butter and sugar until creamy. Add eggs and vanilla. In a separate bowl, combine flour, soda, cinnamon and salt; stir in raisins; add to egg mixture. Then stir in zucchini and oatmeal. (mixture will be stiff and difficult to stir, but cookies will be moist) drop by teaspoonful onto cookie sheet. Bake 10-12 minutes.
- 1 c butter
- 1 1/2 c sugar
- 2 eggs
- 1 tsp vanilla
- 3 c whole wheat flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 1 c raisins
- 2 c grated, peeled zucchini
- 3 1/2 c oatmeal
In a food processor (blender) chop and blend together onion, cucumber and soup. Add yogurt and buttermilk. Move mixture to a sauce pan and simmer, stirring occasionally, for 20 minutes. Chill at least 4 hours before serving. Garnish with fresh mint leaves or dill.
- 1 1/2 c cucumber, peeled, sliced
- 2 Tbsp onion
- 1/4 tsp dill
- 1 can cream of celery soup
- 1 c buttermilk
- 1/3 c plain yogurt
- Fresh mint or dill for garnish, optional
In a large bowl pour lemon juice. Whisk in olive oil in a slow, steady stream until incorporated. Whisk in honey, salt, pepper, poppy seed, if desired, and pepper. Add melon, cucumber, onion, and dill weed. Toss to combine. Cover; chill up to 8 hours. Let stand 20 minutes before serving. Just before serving, top with feta.
- 2 tablespoons lemon juice
- 1/4 cup extra-virgin olive oil
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon poppy seed (optional)
- 1 medium honeydew melon (3 1/2 to 4 lbs.), seeded and cut in bite-size cubes (5
- 1 cucumber (12 oz.), unpeeled, and cubed (2 cups)
- 1/3 cup finely chopped red onion, briefly rinsed
- 3 tablespoons chopped fresh dill weed
- 4 ounces feta cheese, crumbled (1 cup)
Preheat the oven to 275 degrees F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
- 1 head kale, washed and thoroughly dried
- 2 tablespoons olive oil
- Sea salt, for sprinkling
Whisk eggs, milk, sugar and cinnamon in a bowl. Add bread cubes and; soak 30 minutes. Butter a sheet of nonstick foil and add the bread mixture; form a packet. Grill over indirect heat, turning a few times, 35 minutes.
- 2 eggs
- 1 cup milk
- 1/2 cup sugar
- 1/4 teaspoon cinnamon
- 4 cups bread cubes
- 1 cup berries
- Large sheet of foil
Combine tomatoes, cucumber, carrots and onion in large bowl. In another bowl, whisk together vinegar, sugar, oregano and parsley. Whisk in oil, salt and pepper. Pour over the vegetables and toss lightly. Sprinkle with feta before serving.
- 4 medium tomatoes, cut into wedges
- 4 cucumbers, sliced thin
- 1/2 medium onion, sliced thin
- 2 carrots, sliced
- 1 Tbsp fresh oregano leaves, minced
- 2 Tbsp fresh parsley, minced
- 4 1/2 Tbsp olive oil
- 1 1/2 Tbsp red wine vinegar
- Salt and pepper to taste
- 3/4 c crumbled feta cheese
Wash and rinse containers with tight fitting lids. Hull the strawberries. Then crush them using a potato masher. You should end up with a bit more than 2 cups of crushed strawberries and juice. Use only two cups in the recipe, save the extra for ice cream topping!
Chiffonade basil leaves (stack 3-4 leaves and roll lengthwise, then chop stem to tip.)
Stir basil into the strawberries, along with sugar. Mix well and let stand for 10 minutes.
Meanwhile, bring the water and Sure Jell to a boil, stirring constantly. Boil for 1 minute, still stirring. Remove from heat.Stir the Sure Jell mixture into the strawberry mixture and continue stirring until the
sugar is dissolved – about 3 minutes.
Pour the mixture into the prepared containers, leaving about 1/2 inch of space to allow for expansion during freezing. Cover. Let stand at room temperature for 24 hours until set.
Refrigerate up to 3 weeks. Or store in the freezer for up to a year.
- 1 quart strawberries
- 4 cups sugar
- 8-10 basil leaves
- 3/4 cup water
- 1 package Sure Jell
Microwave eggplant 4 minutes, covered, on plate with paper towel. Spread 1/4 c spaghetti sauce in 8″ baking dish. Arrange eggplant over sauce. Cover with 1/4 c spaghetti sauce, 1/3 c white sauce and 1/3 mozzarella cheese. Repeat layerings andtop with remaining cheese. Cover dish and microwave for 10 minutes. Let stand for 3 minutes before serving.
- 1 large eggplant, cut into 1/4″ slices
- 1 c spaghetti sauce
- 1 c white sauce with 1/8 tsp ground black pepper
- 1 pkg (8 oz) mozzarella cheese, shredded
In blender or food processor, combine tomatoes, tomato juice, celery, garlic, half of the: cucumber, green pepper and onions; the hot pepper sauce and salt. Process until vegetables are finely chopped but not pureed. Stir in remaining cucumber, green pepper and onions. Refrigerate until chilled.
- 2 tomatoes, peeled, seeded and chopped
- 1/3 c tomato juice
- 2 Tbsp celery, chopped
- 1/2 clove garlic, minced
- 1/3 c seedless cucumber, chopped
- 1/4 c sweet green pepper, chopped
- 2 green onions, sliced
- Dash hot pepper sauce
- Pinch of salt
Preheat oven to 400F.
Slice tops off and cut peppers in half lengthwise. Remove seeds and pale membranes and place skin side up on a baking sheet, pressing down to flatten. Brush skins with oil and bake for 10 to 20 minutes until skins are wrinkled. Continue reading Roasted Red Pepper Spread