Chocolate Zuchini Cake ~ Mid Week Munchies

With all the zucchini around my house this cake was calling to me. I love the zucchini and chocolate combination. It is just perfect with just a little dash of powdered sugar. It is a family favorite.

Chocolate Zucchini Cake

2 cups zucchini (grated)

1 3/4 cup sugar

1/2 cup margarine

1/2 cup oil

1 cup buttermilk

2 eggs

*mix all wet ingredients in a large bowl

2 1/2 cups flour

1 teaspoon soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon cloves

4 tablespoons cocoa

*sift all dry ingredients and combine with wet ingredients

Pour in to a greased/floured 9 by 13 pan. Sprinkle 1/2 cup of nuts and chocolate chips over top of batter.

Cook at 350 degrees for 30-35 minutes.

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Mexican Coleslaw ~ Mid Week Munchies

It is common in our neighborhood to get together a few times during the summer and have a "Neighborhood BBQ". This summer I tried an amazing coleslaw my neighbor shared. I had to track her down a few days later to get her recipe, it is the perfect summer dish, second only to my {hot potato salad}. She didn't have a name, so because of the cilantro, avocados, black beans and corn and dubbed it Mexican Coleslaw.

This recipe is fresh {perfect with all the fresh veggies in season}, simple and only takes a few minutes to prepare.

Mexican Coleslaw:
1 package Coleslaw {you can also buy green/red cabbage and dice it yourself}
1 can corn {drained}
1 can black beans {drained}
1/3 cup diced green onions
1 cup diced tomatoes
1/2 cup diced black olives
1/4 cup diced cilantro
1 avocado chopped

 Mix ingredients in a large bowl.

Add 3/4 cup Jalapeno Ranch Dressing and toss thoroughly to coat coleslaw. Garnish with cilantro. Chill in fridge and serve when ready.

Homemade Lemonade ~ Mid Week Munchies

While in California I was craving lemons. I knew my sister had a lemon tree, but she recommended her neighbor's lemon tree for the best lemons for lemonade. I regret not taking a picture of the tree, just walking up the driveway you were immediately hit with the most delicious, sweet, lemon citrus smell.

After picking a few dozen lemons we headed home to satisfy our taste buds.

Homemade Fresh Squeezed Lemonade:

12 fresh picked ~ fresh squeezed lemons

2 cups of sugar

2 cups of water

Mix thoroughly and chill in the fridge.

Enjoy long sips on your back patio with a cool breeze.

(H. even got in on the action!)

Oxnard Strawberries ~ Mid Week Munchies

No surprise here I am posting about strawberries for Mid Week Munchies. My sister lives about 20 minutes from Oxnard, California. Home to the best strawberries on Earth. They are sweet, juicy, red and I am addicted!! They have little corner strawberry stands all over Oxnard and a even a few stands where my sister lives. Almost every morning I ran out and got a half flat of these scrumptious berries! I don't think I've ever consumed more strawberries in a week.

Garden in Progress ~ Mid Week Munchies

I have a small garden. I love it. I plant things I love to eat. Tomatoes, cucumbers, peppers, zucchini, squash. Heres' a little peek into my summer garden.

 Growing up, my Mom always called cucumbers; cucks.

This raspberries plant has a funny story. Our neighbors to the left bought their house about three years ago. On the fence separating our two houses they had a large raspberry crop planted by the previous owner. When they moved in, they ripped out the raspberries plants.(Gasp!) Right between the fence some raspberries plants started growing, on our side. Hoorrah! The last three years the raspberries have slowly grown and now they are large enough that we are planning this fall to transplant and grow our own raspberries. I am not sure of the variety but they taste delicious.

How are your summer veggies looking?

Vacation Food ~ Mid Week Munchies

When I like to be organized (which doesn't always happen!) I like to make lists. I especially like to be organized when we go on vacation and in consequence I have alot of vacation lists. This month we are headed on our annual Tahoe Trip. We go every year and love the North Shore of Lake Tahoe. There are 12 of us and we typically go for 7 days. Food is a huge component on this trip. With 4 adults, 3 teenagers and 3 others on the cusp of teenage years....food is always on the mind.

Tahoe is an expensive town and everything costs more. Being from Utah where food is at a relatively average price...buying groceries in Tahoe is outrageous. We've learned, I make a list and bring as many groceries as possible from Utah. A grocery list for Tahoe not only saves $$ but multiple trips to the store in Tahoe. Nothing is worst than trying to make a meal and you don't have a key ingredient. Everyone is starving and someone has to run to the store to buy butter!

I make 3 food lists for Tahoe: Essentials, Menu Meal and Snacks

Essentials: eggs, butter, salt, pepper, syrup, milk, popsicles, bread. We always stay in a house and typically there are some essentials available for our use, but you just never know.

Menu Meal: We plan a menu for our nightly dinners, I try and list everything I'll need to make for each dinner. A couple days before we leave I start compiling all my ingredients to take with us.
Breakfast is easier because we know we will either make french toast, pancakes or aebleskivers. A big breakfast is critical for a day on the beach or jet skiing.
Lunch is always sandwiches and snacks, which are put into a cooler to enjoy later in the day at the beach or on a hike.

Snacks: Out of 12 family members, 8 are kids and they love to snack. Having lots of cookies, snacks, drinks and chips at their disposal is key. With 8 kids running around you hear alot of I'm hungry!!

How do you get ready for a trip, especially when food is involved? I love to know your tips and tricks.

Happy July!

How to Clean a Hot Dog Skewer ~ Mid Week Munchies

We love campfires! I grew up having them all summer long....build a fire, chips and hot dogs, sunset and of course s'mores! A couple years ago we bought an little outdoor fire pit. It was cheap ($50) and oh, we have gotten our money's worth. I try and make sure I always have hot dogs, buns and condiments on hand so we can have an instant weeny roast!

I believe there is a fine art to roast the perfect hot dog and marshmallow over an open flame (but that is a whole nuther' post) BUT what do you do with your nasty skewers after a fun night of cooking? Does this look familiar? Do your skewers look as bad as mine:

Two easy household items will get your skewers looking new again: Tin Foil and Baby Wipes.

 First: Scrub your skewer with tin foil. The tin foil scrapes off any burnt food. Second: Use a baby wipe and clean off left over charcoal and black marks. (Baby wipes are amazing! They are extremely handy and seem to clean better than alot of products.)

Belissimo! Good as new and ready for your next campfire!

Tomato Sandwich ~ Mid Week Munchies

Tomato Sandwich: how I love thee, let me count the ways.

1. Toasted Bread
2. Red
3. Juicy
4. Mayo
5. Salt and Pepper
6. Summer Harvest
7. Garden Grown
8.  Big Boys
9. August
10. One sandwich is never enough

Pasta e Fagioli

Even though school is back in session, we still seem to be eating dinner on summer hours. When the sun is right about here (see above), my family is sitting down to dinner. Eating late has it's advantages: kids play, fiddle and fun in the yard, relax, enjoy the sunset.

I thought I would share what we had for dinner last night. A hearty pasta recipe my husband learned while living in Italy:

Pasta e Fagioli

It is easy, all it takes is a few simple ingredients:

• Olive Oil
• Garlic
• Sweet Onion
• Basil
• Tomatoes
• White Beans
• Salt and Pepper
  

In your blender combine: 3 T. olive oil, 2 springs of basil, 3 medium size tomatoes or 5 small tomatoes, 2 gloves of garlic, 1/2 cup onion. Blend.

Add: 1 can of great northern beans, rinsed. Salt and Pepper to taste. Blend. The beans absorb alot of the salt, so I would be generous with the salt.

Pour sauce into large stock pot and cook on medium. Reduce heat and allow sauce to simmer. Sauce will change from pinkish-orange to redish-orange. Once sauce is simmering add noodles.

When I add my noodles, I like to break them in half. Place right on top of sauce, then, take about 2 cups of water and pour into pot just covering noodles. Stir periodically on simmer for about 15 to 20 minutes ~ until water is absorbed.

Fagioli has a yummy beany flavor. My fresh tomatoes and basil make it the perfect summer dish and my kids love it too!

Mid Week Munchies

One last summer recipe! This recipe is refreshing, simple, and berrylicious. I love to make this recipe for friends and family: it is a crowd pleaser.

Frozen Berry Desert

Crust:

• 1 cup graham crackers
• 3 tablespoons sugar
• 6 tablespoons butter

In Cuisinart: crush graham crackers, add sugar and butter.

Pat crust into 12 inch fluted pan. This is the best pan to use, it makes removing and serving dessert easy!

Berry Blend:

• 1 8oz. pkg of cream cheese ~ softened
• 3/4 cup sugar
• 1 cup orange juice
• 2 cups chopped frozen berries
• 1 pkg cool whip ~ softened

I love to use my frozen summer berries: strawberries, blackberries, raspberries, blueberries. (*If using fresh fruit, reduce juice to 1/4 cup) I like to chop my strawberries just a little to make them more manageable in the pan.

In Kitchen Aid: beat cream cheese and sugar throughly. Add juice and berries and mix.

Fold in Cool Whip. Pour into pan with graham cracker crust and chill in freezer for at least 4 hours, can be chilled overnight if necessary.

My sister got this recipe from the Kraft website about 5 years ago. I have searched many times for it, but have yet to find their original recipe.

***Don't forget today is 09-09-09!

Back in the Swing!

Arrive home late last night after a fantastic week in Tahoe. (I will fill you in all the details on my Field Trip Friday post!) First thing this morning I went out to my garden. It was brimming with delicious summer veggies: peppers, tomatoes, cucumbers, squash, zucchini! What a wonderful welcome back present. What's growing in your garden right now?

Mid Week Munchies - Zucchini

Does your Zucchini Plant look like this?

When my zucchini get about this big I love to pick it and make sauted zucchini.

Wash and chop your zucchini into quarter inch slices.

Place in frying pan with 2 tablespoons butter and a dash of salt and pepper.

The zucchini needs to cook for about 12 minutes: until soft and browned. Once sauted, dash with salt, pepper and parmesan cheese. A great summer side dish.

Mid Week Munchies

Hey Friends....

Exciting News: Every Wednesday is now going to be Mid Week Munchies

I'm excited, this will keep me posting about food (which I love) and I always make something mid week 'cause I've got the munchies. To kick things off I got the best recipe to share.

Fresh Raspberry Tart:

Crust

1 1/2 cups four

1/2 cup butter

1/2 cup margarine

1/4 powdered sugar

I blended these 4 ingredients in my Cuisinart, very quick and easy. I patted the crust into my fluted pan and cooked it @ 350 degrees for about 12 minutes ~ just until it was lightly brown.

When I made this tart I was able to go and pick the raspberry FRESH! Heaven. These raspberries were to good to be true and the were also to beautiful to eat.

To give my tart the little glue it needed I sparingly, spread some apricot jam on the crust(credit to Jeanette for that idea!). I placed the berries symmetrically around the pan; this made it fun and I loved the presentation. With the remaining jam; I heated it in the microwave for about 25 seconds (which turned/melted it into a kinda of glaze) and then poured it over the berries!

I kept it chilled it in the fridge until it was time to eat. This tart will be a family favorite every raspberry season.

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