No Such Thing as "Too Much Zucchini"

I glanced over at the oven last week. Quite certain she was upset with me, I figured I'd cheer her up by baking something tasty. The refridgerator had been overflowing with zucchini for weeks, even after shredding and freezing fourteen cups worth. I had stumbled upon a casserole type dish on http://www.allrecipies.com/ and after reviewing the ingredients I discovered I actually, for once, had every single item on hand.


Zucchini Cheese Garlic Appetizer
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Servings: 18
Frozen zucchini works as well as fresh, but only if thawed and drained.

Ingredients:
4 cups grated zucchini
1 3/4 cups biscuit baking mix
3/4 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
4 eggs, beaten
1/2 cup vegetable oil
1 large finely chopped onion
4 cloves chopped garlic
3 tablespoons dried parsley
1/2 teaspoon salt
3/4 teaspoon dried oregano

Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a mixing bowl, combine the zucchini, biscuit baking mix, Parmesan, Cheddar, eggs, vegetable oil, onion, garlic, parsley, salt and oregano. Spread the mixture into a greased 9x13 inch baking pan and bake 25 to 30 minutes, until golden brown.
3. Allow the mixture to cool. Cut into small squares and serve warm or cold.

Now, the first time I made this, we ate almost all of it as our main dish. Frank even had seconds, and Raean actually ate a few bites too. The second time I made this, I added 1 tablespoon of diced green chilis to 1/2 of the pan. It was delicious! The extra flavor from the chilis was tasty. I imagine you could add bacon, chorizo, ham or sausage and eat this baby for breakfast. I even think a splash of green chili would be good too...

So now, I've been on the lookout for new zucchini recipies. There's only so many you can eat, or give to coworkers, and to neighbors. If you don't give me something good to make with them, keep your car doors locked, because you may find a few zucchini's there for you to devour.

Bierocks!

Beer what? Bierocks! That's what!

I grew up eating this tasty dish when we lived on the farm. The small elementary school we attended (there were 10 kids in my class, and one year there were only two seniors) had amazing lunch ladies. These women would whip up delicious meals for us to devour, and they made cookies every morning too. We could always go back for seconds if we finished our plates.

Here in Southern Colorado, not many people know what bierocks are. I made a few dozen and gave them to cowokers, in-laws, and friends. If ya like cabbage, you're gonna love Bierocks! Basically, they are a yeast roll filled with seasoned beef, cabbage, and onions! MMMmmmm tasty!

I had enough dough left over I experimented and made some pizza pockets for Raeann. There was some left over mozzarella cheese in the fridge, so I mixed in some pizza sauce and a few pepperoni's and baked them right along with the traditional ones. I even used some refried beans and cheddar cheese, topped the bierocks with more cheese and jalapenos, and made sort of like a stuffed sopapilla. They were delish!

I got this recipe from my sister Jamie. She sent me a text last night with a photo of bierocks! A cowoker of hers is having surgery soon, and since these make so much and they're super easy to freeze, this is her contribution for her post-surgery/rehabilitation period. Pop a few frozen bierocks in the microwave, or let them thaw a tad and reheat them in the oven wrapped in foil, and voila! easy peasy! Jamie also likes to eat these with mustard on top, but I imagine any condiment is good, or just eat them plain.

BIEROCKS - Recipe from Jamie Mull

Dough

4.5-5 cups flour

1/2 cup sugar

1tsp salt

2 pkg active yeast

3/4 cup milk

1/2 cup water

1/2 cup shortening

2 eggs room temp.

Filling

1/2 lb. ground beef

1 small onion chopped (or as much as you want)

2 cup chopped cabbage

2 tablespoons butter

1/2 tsp salt

1/8 tst pepper

Dough:

Measure 1 3/4 cup flour into bowl. Stir in sugar, salt & yeast. Heat milk, water & shortening until warm (120-130 degrees). Pour into flour mixture. Add eggs & beat at low speed for 1/2 minute. Beat for 3 min at high speed, then stir in rest of flour. Knead for 3 min until smooth. Cover with waxed paper & towel; let sit for 20 min.

Filling:

Brown beef & onions. Wilt cabbage in butter. Add to beef mixture with salt & pepper. Roll dough very thing and cut into 7" squares. Place 3 tablespoons meat mixture into center. Roll up & pinch edges to seal. Let rise 40 - 60 min. Bake at 350 degrees for 20 minutes or until dough is done.

Product Review - Stoneware

In the post about the cheddar jalapeno rolls, I mentioned how crummy my muffin tins have become (they've actually become a vital tool for preschool art projects). One would think that muffin tins would be an asset to a baker's repertoire. I agree. It stinks not having a means of making those salivating mushroom-top dinner rolls and fancy-schmancy things. I'm afraid to even use cupcake liners in those babies in fear of rushing to the hospital for a tetanus shot.

A few months ago I hosted a Pampered Chef party so I could take advantage of the huge discounts for their products, because well, they are not cheap. What they are is quality. I knew what a treasure I had inherited when my mother-in-law gave me her round stone. The stoneware is made from natural stoneware clay. Heat is distributed evenly to allow for even baking and browning.

So, why do I like the stoneware so much?

• It is safe in convection, convectional, and microwave ovens.


• It is freezer safe.


• Knives can be used directly on stoneware.


• Cleaning them is a breeze! You use these little brown nylon scrapers to remove food-bits, wipe down with a rag, and put it away! (It's NOT for use in the dishwasher, and soap can seep into the pores)


• It's nonstick! Never use parchment paper or spray again!

Now, I have to admit that frozen pizzas aren't my favorite. With the stoneware the pizzas are baked so well that I almost prefer them to Little Caesar's or Domino's (and my pocketbook likes them better too).

I've had to buy my Pampered Chef items in moderation. Since I had the round pan, I decided to get the large bar pan too as well as some bamboo spatulas and spoons to use on my new Paula Deen stainless steel copper bottom pots and pans that I got for Christmas. Next on my list - the 12-cup muffin pan. And maybe the loaf pan. And one of the bakers. Or maybe I'll just become a consultant....

40-Minute Hamburger Buns

Since Spring is here, the weather is getting warmer and the sun is out longer, and when I get home from work I just can't help but grabbing a kite or two and spending some time with my daughter outside. We spent a good hour flying our kites (great tip BTW - use a fishing pole to let a child wrangle their own kite without the fear of them letting the string go), watching the sunset, and watering the trees.

The wind had picked up quite a bit and once our toys were put away, we realized our stomachs were growling. I really hadn't planned anything for dinner. At first I had thought about sloppy joes, but I didn't have buns; According to my friend Jenn, I never have hamburger buns. I found this recipe and then decided BBQ chicken sandwiches sounded delicious, and easy too. I thawed out some chicken breast, whipped up the dough, and within 40 minutes we had a delicious dinner!

40-Minute Hamburger Buns - Taste of Home recipe

Ingredients:
2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1/4 cup Domino® or C&H® Granulated Pure Cane Sugar
1 egg
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour

Directions: In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.

Cheddar Jalapeno Rolls

Last week my father and his wife were over for dinner. The menu? Just a simple chicken and dumplings dish and dinner rolls. As new as I am to baking bread, I forgot to spray the plastic before I covered the dough to let them rise. Instead, they stuck like bubblegum on the underside of the corner booth at the local diner. In the oven they went, flat and crappy, and I baked them. They had great flavor, but that was about it.

So, a few days later I rolled up my sleeves, shook out my apron, and started again. This time they came out delicious! I added a cup of shredded cheddar cheese to the recipe and a touch of sliced jalapenos to a few (had to make some plain ones for the little one), stuck them in the oven, and voila! Yummy dinner rolls that were large enough to use for sandwiches. These babies were gone in one day! Even my father-in-law ate them up! I do think I could have left them in the oven a tad bit longer, I was just happy as heck that they rose and looked absolutely delicious! Yum!

I also want to add that I baked them on a large Pampered Chef bar pan. My muffin pans are a bit yucky, so until I replace them, this is my preferred method of baking! This recipe was relative easy and I enjoyed the results. Just remember to spray the plastic wrap to prevent sticking, or just use a towel.

No-Fuss Dinner Rolls - Taste of Home recipe

Ingredients:
1 package (1/4 ounce) active dry yeast
1-1/2 cups warm milk (110° to 115°)
1 egg
2 tablespoons butter, melted
2 tablespoons Domino® or C&H® Granulated Pure Cane Sugar
1 teaspoon salt
4 cups all-purpose flour
Melted butter

(I added 1 cup shredded cheddar cheese and sliced up about five small jalapenos)

Directions:

In a large bowl, dissolve yeast in warm milk. Add the egg, butter, sugar, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour (and cheese) (batter will be stiff). Do not knead.

Cover and let rest for 15 minutes. Stir dough down. Fill greased muffin cups three-fourths full. Cover and let rise in a warm place until doubled, about 30 minutes. Add jalapenos to tops. Bake at 400° for 12-15 minutes or until golden brown. Brush with melted butter. Cool for 1 minute before removing from pans to wire racks. Yield: about 15 rolls.

Enjoy!

I've Been Bit!

Hello. My name is Laura, and I've been bitten by the "baking bug".

I've been enjoying the bite.

I feel odd. Typically baking is done during the fall and throughout the winter months. But wait?!? It's April. I should be busy decorating eggs and cleaning cobwebs out of garage, dusting the windowsills and touching up dings on the walls, washing windows and airing out comforters. Maybe it's because we finally had snow, albeit a blizzard, a week ago to trigger these Betty Crocker feelings within while cooped up like a bunch of chickens. And anyone knows the top therapy of choice for cabin fever is shopping. My retailer of choice? Sam's Club!

It began with my husband picking up a huge carton of fresh blackberries. They looked so luscious and plump as they were stuffed in there like an overflowing garbage can the day after Christmas. Immediately I got to thinking about making blackberry cobbler. And then I remembered I don't have a recipe.

But wait! This is what I love about Sam's Club! I pushed the over-sized cart and my three-year old over to the book aisle. That's when I found her; the glorious Taste of Home: Baking Classics cookbook was beckoning to me like a boat full of duck hunters lost in a dense fog on the Arkansas. This beauty holds 655 pages of delicious favorites, including one for the coveted blackberry cobbler.

I am proud to announce that I've baked the blackberry cobbler twice in one week. I am not proud to announce that my waist likes it too, and perhaps I could move it there sooner my just rubbing it directly on those problem areas (including my thighs, my chin, and cheeks).

I've also tried my hand at dinner rolls. I am very new to baking breads without the use of a bread machine. It is satisfying to bake bread from scratch and the kneading and rising of the dough is therapy in itself.

So, you're probably wondering why I've created this blog. My intent is to bring you on my journey while I learn about the world of baking. I want to use this blog to reflect on recipes that I've tried, ones I aspire to, and some that I may never want to.

I know that baking from scratch can trim down a monthly grocery budget compared to buying frozen ready-to-use or pre-made items. Baking is also educational for children! My daughter may only be able to count eggs at age three, but soon she'll learn how to read a recipe, work with fractions, watch a clock, and how to save money at the same time - not to mention the priceless memories we will create together.

So, join in! Submit favorite recipes of your own. Check in on my accomplishments and see how my waist size balloons out of control!