Month: September 2008

Categories
Cakes Desserts Recipes with Pictures

Cherry or Blueberry Coffee Cake

Betty, a co-worker of mine, brought this coffee cake into work one day when her church told her they had enough desserts for a funeral that day. Boy did they make a mistake, it was still warm when she brought it in. Don’t tell anybody at work, but I think I ate a whole row of this stuff. It was delicious!

Cherry or Blueberry Coffee Cake

Cherry or Blueberry Coffee Cake

1 C. sugar
4 eggs
1 C. cooking oil (Betty uses Smart Balance)
2 C. flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. vanilla or almond flavoring (Betty uses almond)
1 can pie filling (21 oz.)

  1. Beat eggs, add sugar, oil and flour which have been sifted together with baking powder and salt.
  2. Spread 1/2 of batter into 9 x 13″ pan.
  3. Spread 1 can of pie filling (or other pie filling).
  4. Drop remaining batter over pie filling. (Sprinkle with sugar and cinnamon if desired, Betty does not)
  5. Bake at 350º for 30 minutes.
  6. Drizzle powdered sugar frosting on top (Betty flavors with almond)
Categories
Recipes with Pictures Salads Side Dishes

Potato Salad

This recipe comes from Carol, a friend of mine at work. Carol doesn’t share just any old thing when it comes to work-lunch potlucks. Last time around she brought this stellar potato salad. Everyone loved it! Which is why I am posting on the site. Thanks Carol!

CAROL’S NOTES:
My mother made the best potato salad. However, when I tried to make it her way, it never tasted the same so…
I decided I would experiment with my own recipe until it tasted like hers. My father-in-law wanted me to package and market my potato salad… that isn’t going to happen 🙂

Potato Salad

5 lbs. of (white) Idaho potatoes cooked with skins on
1 dozen large (white) eggs – hard boiled
1 jar of “Spin Blend” salad dressing (add more salad dressing for a moist salad)
2 C. chopped onions (white)
1/2 C. chopped chive greens (for color)

  1. Cook white potatoes with the jackets on until you can inset a fork in them, but they do not fall apart
  2. Cool, peel and dice in a large bowl
  3. Boil eggs (in the shell) until done. Cool in cold water (or ice water). Remove shells and dice, add to potatoes
  4. Add onions and chopped chives
  5. Mix in one jar of Spin Blend salad dressing depending on the amount of potatoes and eggs (Spin Blend can be found at the grocery store in the same isle as Mayo)
  6. Mix well
  7. Salt and Pepper to taste
Categories
Beef Chicken Fish & Seafood Miscellaneous Pork Vegetables

Grilling Times

For all you folks who like to grill, I found this great little website called “GrillingTimes.com” that gives detailed grilling times for all kinds of meat, fish seafood and vegetables. It also tells you how to determine grilling temperatures. Click the icon below and take a gander for yourself . . .

Grilling Times Website

Categories
Bars Desserts Recipes with Pictures

Zucchini Brownies

I found this recipe on the All Recipes website. These are absolutely the best brownies I have ever had.

Zucchini Brownies

1/2 C. vegetable oil
1 1/2 C. white sugar
2 tsp. vanilla extract
2 C. all-purpose flour
1/2 C. unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
2 C. shredded zucchini
1/2 C. chopped walnuts

FROSTING:
6 T. unsweetened cocoa powder
1/4 C. margarine
2 C. confectioners’ sugar
1/4 C. milk
1/2 tsp. vanilla extract

  1. Preheat oven to 350º
  2. Grease and flour a 9×13″ baking pan
  3. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended
  4. Combine the flour 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture
  5. Fold in the zucchini and walnuts
  6. Spread evenly into pan
  7. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

FROSTING

  1. Melt together the 6 tablespoons of cocoa and margarine; set aside to cool
  2. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla
  3. Stir in the cocoa mixture, spread over cooled brownies before cutting into squares

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 24