CHOCOLATE SWIRLED PUMPKIN ZUCCHINI BREAD

CHOCOLATE SWIRLED PUMPKIN ZUCCHINI BREAD
http://sweettreatsmore.com/2013/09/chocolate-swirled-pumpkin-zucchini-bread/
I didn't like this as much as I thought I would.  It could be just because I am burned out on zucchini bread.  I have made it a lot lately.  I did like it more once it was cold.  Jackson wanted me to make it without the chocolate.  Made another batch but did muffins instead of bread.  Turned out good and was good without chocolate.

Ingredients

1. 3 cups flour
2. 1 1/2 tbs pumpkin pie spice
3. 1 tsp salt
4. 1 tsp baking soda
5. 1 tsp baking powder
6. 3 eggs
7. 2 1/4 cups sugar
8. 1/2 cup applesauce
9. 1/2 cup canned pumpkin
10. 1 tbsp vanilla extract
11. 2 1/2 cup shredded zucchini
12. 3/4 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350. Grease two 8X8 inch bread pans and set aside.
2. In a bowl whisk together flour, salt, pumpkin pie spice, baking soda, and baking powder and set aside.
3. In the bowl of stand mixer, beat eggs, sugar, applesauce, vanilla, and canned pumpkin together until smooth. Slowly beat dry ingredients into wet ingredients until combined. Squeeze the zucchini to get rid of extra moisture. Stir in shredded zucchini.
4. Melt chocolate chips in the microwave, stirring in 15 second intervals until smooth.
5. Pour 1/4 of the batter into each of the bread pans. Spoon a few tablespoons of melted chocolate over the batter and swirl into the batter with a toothpick. Pour the remaining batter into the two pans, spoon more chocolate over the batter and swirl in again.
6. Bake at 350 for about 35-50 minutes or until a toothpick inserted comes out clean.

Adapted from slightly from AllRecipes

WHOLE WHEAT PIZZA ROLL UPS

WHOLE WHEAT PIZZA ROLL UPS
http://www.littlehouseliving.com/whole-wheat-pizza-roll-ups.html

Everyone really liked these.  Fun variation to pizza.  Would definitely make again.  Did with whole wheat dough I always use.  Took out enough dough for 1 loaf of bread.  Made 2 cookie sheets of roll ups.  We also brushed melted butter on each roll and topped with parmesan cheese mixed with pizza seasoning because I forgot to sprinkle on some before rolling up.  According to post these freeze really well.

-roll dough out like you would cinnamon rolls
-top with sauce (1 full jar & maybe more), cheese and toppings (don't over do the toppings) - we did 1 pkg pepperoni and 1/2# cooked breakfast sausage and 1 bag (2 cups) mozzarella cheese
-sprinkle seasonings (WinCo has bulk pizza seasoning)
-roll up like you would a cinnamon roll
-cut like you would a cinnamon roll
-we brushed on melted butter and sprinkled parmesan cheese, but you would have to do this step
-bake at 350 for 25 min

Really good dipped in pizza or spaghetti sauce.

Homemade Pepperoni Pizza Rolls

YIELD: MAKES 24-28 PIZZA ROLLS

I've made these pizza rolls (and our favorite pizza dough) with all types of flour. Bread flour, all-purpose unbleached flour, and white whole wheat flour. My favorite combo is probably half bread flour, half white whole wheat flour; the dough is extremely versatile!

We really liked these.  Did one 1/2 pepperoni and 1/2 italian sausage.  Everyone liked the pepperoni better. Didn't have mozzarella so we did a white cheese and sharp cheddar.  Used spaghetti sauce.  Was good but would like to try homemade next time.  We did the extra sauce for dipping.  Yum!  Did 1/2 whole wheat pastry flour.

INGREDIENTS

Pizza Dough:
• 1 1/2 cups warm water
• 1 tablespoon honey
• 2 tablespoon olive oil
• 4 teaspoons instant yeast
• 1 1/2 teaspoons salt
• 3 1/2 to 4 cups flour (see note above)
Filling:
• 2 1/2 to 3 cups pizza sauce (homemade recipe here) - see blog post
• 8 ounces (about 2 cups) freshly shredded mozzarella cheese
• 5 ounces pepperoni, chopped (about 1 cup)
• 1/4 to 1/3 cup cornmeal
• 1/4 cup (about 1 ounce) freshly grated Parmesan cheese

1. Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet (about 12X18-inches) with parchment paper.
2. For the dough, in an electric stand mixer fitted with the dough hook (you can also do this by hand in a large bowl with a spoon), stir together the water, honey, olive oil, yeast, salt and 1 cup of the flour. With the mixer on low speed, continue adding the flour until the dough clears the sides of the bowl and forms a soft, smooth ball. Knead for 3-4 minutes (add a few minutes if using whole wheat flour). Let the dough rest, covered, in the bowl for 10-15 minutes.
3. Separate the dough into two pieces. On a lightly greased countertop, press one portion of dough into a thin rectangle, about 14X10-inches.
4. Spread 1/2 to 3/4 cup pizza sauce evenly across the top. Sprinkle evenly with half the mozzarella cheese and then half the pepperoni. Starting with on long side, roll up cinnamon-roll style, pinching the seam together to seal.
5. Place the cornmeal in a bowl or shallow dish. Cut the dough into 1-inch sections. One by one, press the bottom of each pizza roll into the cornmeal and then place on the prepared baking sheet about an inch apart.
6. Repeat with the remaining half of dough.
7. Once all the pizza rolls are placed on the baking sheet, sprinkle evenly with Parmesan cheese and bake for 15-20 minutes until golden.
8. Warm the extra pizza sauce, and serve the pizza rolls immediately out of the oven with the pizza sauce for dipping.

CHICKEN ZUCCHINI CASSEROLE

CHICKEN ZUCCHINI CASSEROLE

Cathy Gray gave me this recipe.  When she told me about it I was excited to try it because it called for 6 cups zucchini.  We have so much zucchini right now.  It used 2 zucchini and I put in 2 yellow squash too.  This was so yummy!  My whole family loved it.  Plan on about 1 1/2-2 hours from start to finish. 

UPDATE: I have been eating this all week and LOVING it.  It taste really good reheated too.

Ingredients

3 chicken breasts, precooked, chopped in chunks (3/4 inch) or

4 cups chopped leftover chicken or turkey

6 cups diced unpeeled zucchini

1 cup diced onion

1 cup shredded carrots

1 can (10 3/4 oz) condensed cream of chicken sop

1 carton (8 oz.) sour cream

1/8 teaspoon garlic powder

1 package chicken flavor stuffing mix

1/2 cup butter

1 cup ( 4 oz) shredded cheddar cheese, optional

Directions

Combine zucchini and onion in medium saucepan, add water to cover (only put in about 1 cup of water) and bring to a boil.   Boil 5 minutes; drain and cool.

Combine carrots, soup, sour cream and garlic powder in large bowl.

Add zucchini/onion and chicken.

Mix

Spread in greased 13" X 9" baking dish.

For topping, melt butter in skillet, add bread stuffing and seasoning packet and toss well.

Sprinkle over casserole.

Top with cheese if desired.

Bake at 350 degrees for 1 hour or until golden brown.

Yield:   6-8 servings.

TOMATO SOUP

• Plant based roasted tomato soup
• Took awhile to make but so worth it. Yummy! Can easily double or triple recipe.
• 
  
• 15 whole roma tomatoes
• 3 whole heads garlic peels left on
• 1 whole onion cut into eighths
• 1 handful fresh basil stems removed and chopped
• 2 tsp brown sugar
• 1/4 tsp celery seeds
• 1 splash low sodium soy sauce
• 1 1/2 cups tomato (or vegetable) juice V-8 Low sodium brand works well
• 1/2 tsp apple cider vinegar
• 1/4 cup oat milk
• 1-2 splashes Cholula hot sauce hot sauce of your choice works as well
• 1 tsp fresh black pepper
• 2 tsp Italian seasoning
• 2 cups vegetable stock

Instructions

1. Preheat oven to 400 degrees F

2. Cut the Roma tomatoes in half and place on baking sheet 

3. Wrap the garlic heads in foil and place on the baking sheet with the tomatoes

4. Add the onions to the baking sheet along with the tomatoes and garlic

5. Roast the veggies in the oven for 45 minutes to an hour.  They are done when the tomatoes are giving off juice and the onions are blackened on the tips but not burned overall.

6. Once the tomatoes, garlic and onions are roasted, set them aside to cool to touch. Then, squeeze the roasted garlic cloves out of the skins, discard the skin and set aside the roasted garlic cloves.

7. In a blender, blend garlic, onions, and tomatoes, hot sauce,  1 to 1.5 cups of the vegetable stock, 1 cup tomato juice a little at a time until smooth.

8. Add 1/2 of the basil and blend

9. Pour mixture into a large sauce pan, heat on medium heat, adding the Italian seasoning, celery seeds, brown sugar, oat milk, pepper to taste, a splash of hot sauce to taste and a splash of low sodium soy sauce and the rest of the milk to taste.

10. Taste and if it's too sweet, adjust with a little apple cider vinegar.  If it's too sour, sprinkle in more brown sugar. 

11. Serve warm soup and enjoy!

TOMATO SOUP 
Tami Nikolaus (Lisa got this recipe from Mom)
I love this soup!  Can't wait to have some this winter with grilled cheese.
I made this at Lisa's house.  I got 8 quart zip lock bags.  Use 3 big pots (one needs a good lid), biggest silver bowl, glass measuring (4 cup) with a handle, big slotted spoon, big cup to put zip lock in to pour soup.

Use large pan with good lid
6 onions
2 large Red Bell Peppers - green works too
6 stalks of Celery
Small head of Garlic (to taste) - 1 heaping T minced garlic
Cook adding no liquid - slowly - 30 min to an hour
Vegetables should be soft especially the celery

While vegetables are cooking heat up water in a big pot until boiling.  Wash and put in as many tomatoes as will fit.  Cook for 3 minutes.  Once 3 minutes are up transfer tomatoes with slotted spoon to sink filled with cool water.  Slip off skins and cut off any bad parts.  Cut in quarters and fill pot big enough to hold 2 gallons of tomatoes.  Cook these tomatoes with 2 bay leaves (I forgot this step both times I did it).  Throw bay leaves away after cooking tomatoes.

In your blender blend the vegetables along with the tomatoes.
Either blend or wisk in later ½ c. melted butter 
Mix together:
1 c. flour 
1/4 c. salt 
almost 1 cup sugar or to taste

Can either pour into freezer containers (if doing bags - put bag in a big cup and then pour).  When putting in freezer make sure and put down a bag or box on bottom if it is not flat.

If going to bottle - Cook until hot.  Then put in quart jars and water bath for 30 min.

Makes 9-10 quarts of most delicious tomato soup

EASY THREE-INGREDIENT TOMATO SOUP
My family did eat this for one meal but didn't want any of the leftovers.  I liked it better than above recipe and it was easier.  I will mix with a can of Campbells tomato soup so they will eat the rest.  I froze what was left.  

http://www.inspiredtaste.net/27956/easy-tomato-soup-recipe/

• 4 tablespoons unsalted butter
• 1/2 large onion, cut into large wedges
• 1 (28-ounce) can tomatoes, we prefer to use whole peeled or crushed
• 1-1/2 cups water
• 1 teaspoon coarse kosher salt, or more to taste

Directions

1. Melt butter over medium heat in a Dutch oven or large saucepan. Add onion wedges, water, can of tomatoes with their juices and the salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
2. We usually add an additional 1/2 to 3/4-teaspoon of salt since the tomatoes can be quite acidic. Since this depends on how sweet/acidic the tomatoes are, add according to your taste.
3. Blend the soup -- it doesn't need to be ultra-smooth, some texture is a nice touch. An immersion blender makes quick work of this or use a blender.
4. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps some of the steam release and prevents the lid from popping off (which can be a big, hot mess).

Two of my other favorite tomato based soups are:
RUTH'S CABBAGE SOUP - cowboy cookbook pg. 75
TORTELLINI SAUSAGE SOUP - Our best bites pg. 148

FRUIT POPS

Abagail chose these for FHE refreshment.  We took some frozen raspberries and blackberries.  Fresh strawberries and kiwi and cut them up.  Added some orange juice to that mixture and blended a little (left some chunks). Filled some disposable plastic cups with fresh blueberries (about 1/2 handful) then added the orange juice mixture.  Put in a popcicle stick and then froze.  Run under hot water to release once frozen.  They turned out really good and refreshing.  Could do any fruit combination.  The only thing we would do different is add some sweetener - either sugar or agave.  From a RS activity someone suggested using vanilla pudding powder for a sweetener.

Here is one from all recipes that would be good to try:

Ingredients Edit and Save

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Original recipe makes 8 servingsChange Servings

• 2 cups fresh blueberries, raspberries, strawberries and sliced bananas, mixed
• 2 cups plain or vanilla yogurt
• 1/4 cup white sugar

• 8 small paper cups
• 8 popsicle sticks

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Directions

1. Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.
2. Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.
3. Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.