Zizzie Happenings

For our second Singles Fellowship we were asked to bring some snack type food.  Well I got the message late in the day and there really wasn't much time to buy any ingredients for anything special so I decided to look up how to make brownies from scratch.  Do you know that I have never made brownies from scratch.  I have always made them from a box…can you believe it? Well, I went on Pinterest (my new best friend :-) which I told all my widow friends about and they are now totally addicted also) and I found this post .  Who can resist fudgy homemade brownies from scratch?  I had all the ingredients so I made it.  I am proud to say I didn't eat any (huge accomplishment for me) but I do want to keep the recipe because everyone loved them. Funny thing is one of the guys asked me "What is in these brownies?  I am a brownie connoisseur and I have never tasted any brownies this good."  I started telling him the ingredients: cocoa powder, flour, suga...

I know I haven't blogged much lately and I thought what better way to get back into it than to post a new recipe we tried the other day and everyone enjoyed! Curried Pumpkin Lentil Soup 1 tablespoon extra virgin olive oil or coconut oil 1 small onion, chopped 1 small apple, chopped 48 ounces vegetable broth 2 (15 ounce) cans pure pumpkin 2 teaspoons mild curry powder (can add more to taste) 1/4 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1 1/2 cups dried red lentils (green lentils are okay too if that's what you have on hand!) 1/2 cup unsweetened coconut milk 1 tablespoon honey (or agave or maple syrup)  fresh cilantro or sliced green onions for garnish 1 tablespoon pepitas (pumpkin seeds) for garnish plain Greek yogurt such as Chobani, for garnish (optional and will not be vegan) Heat oil in a large pot over medium heat. Add onion and saute until beginning to soften, about 7 minutes. Add the apple, and continue to saute until both the...

This very easy and super delicious recipe was shared with me by a dear friend.  Last night I made it and it was a HUGE success! Panang 1 small onion, chopped 1 garlic clove, minced 1 can of coconut milk 1 spoonful of Thai red curry paste (add more for extra heat) 1 tsp brown sugar salt and pepper to taste 3 boneless, skinless chicken breasts (cut into pieces) Saute onion and garlic in a little bit of butter.  Add coconut milk, Thai red curry paste, brown sugar, salt and pepper.  Cook till all curry paste and brown sugar dissolve.  Add chicken and simmer to chicken is cooked through. Serve with plain steamed rice.  Serves 3 to 4 people.

Granola 2 cups oats 1 1/2 cups nuts/seeds of your choice 1/3 cup oil 1 tsp salt 1/4 tsp cinnamon a pinch of nutmeg 1/3 cup honey or maple syrup 1/2 tsp vanilla extract 1/4 cup dried fruit or other additions you like Mix all ingredients together except dried fruit.  Spread out o baking sheet covered in non stick foil and bake 350 for 35 to 40  minutes, stirring every 15 minutes to make sure all pieces bake evenly.  Add in dried fruit during the last 10 minutes of baking.

1 1/2 cups wheat bran 1 cup nonfat milk 1/2 cup unsweetened applesauce 1 egg 2/3 cup brown sugar 1/2 tsp vanilla extract 1/2 cup all purpose flour 1/2 cup whole wheat flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 cup blueberries Directions Preheat oven to 375 degrees.  Grease muffin cups or use paper muffin liners.  Mix together wheat bran and milk, and let stand 10 minutes. In a large bowl, mix together applesauce, egg, brown sugar, and vanilla.  Beat in bran mixture.  Sift together all-pupose flour, whole wheat flour, baking soda, baking powder, and salt.  Stir into bran mixture until just blended.  Fold in blueberries.  Scoop into muffin cups. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Yields: 18 muffins         Weight Watchers: 2 points per muffin

6 large eggs 4 large egg whites 1/2 cup water 1/4 tsp salt 1/4 tsp pepper 2 cups fresh spinach, baby leaves, coarsely chopped 1 cup canned artichoke hearts, without oil, cut into chunks 1 cup crumbled feta cheese 1/2 cup roasted red pepper (packed in water), chopped 1/2 cup uncooked scallions, sliced 1/4 cup low fat cream cheese, at room temperature Preheat oven to 350 degrees.  Coat muffins pans with cooking spray.  In a medium bowl, beat eggs, egg whites, water, salt and pepper until blended.  Stir in spinach, artichoke hearts, feta, roasted peppers, scallions and cream cheese; mix well. Spoon about 1/4 cup egg mixture into each prepared muffin hole.  Bake until just set, about 18 to 22 minutes.  Cool in pans on a wire rack for 5 minutes.  Loosen edges of frittatas with a rubber spatula, sliding spatula underneath frittatas to loosen bottoms and lift frittatas out of pans; serve.  Yields 1 frittata per serving. Freeze extras for las...

I got this recipe idea from a Taste of Home magazine.  I adapted a little and it was voted a " do again " so I'm blogging my version of it. Pineapple Curry Chicken 1 large can of pineapple chunks, undrained 6 bone-in chicken breast halves, skin removed 1 can garbanzo beans, rinsed and drained (I added them this time but I don't think I will next time) 1 large onion, chopped 1 cup sliced carrots 1 medium sweet red pepper, chopped 1 can coconut milk 4 Tbsp cornstarch 4 Tbsp sugar 2 Tbsp curry powder 4 garlic cloves, minced 2 tsp minced fresh ginger root 1 tsp salt 1 tsp pepper 1 tsp lime juice Drain pineapple, reserving the juice. Place the chicken, beans, vegetables and pineapple in a 6 quart slow cooker.  In a small bowl, combine coconut milk and cornstarch until smooth. Stir in the sugar, curry powder, garlic, ginger, salt, pepper, lemon juice and pineapple juice; pour over chicken. Cover and cook on low for 6 to 8 hours or until chicken is tende...

1 beef top round roast (I used London broil) 1/4 cup flour 1 tsp salt 1/4 tsp pepper 1 medium onion, sliced 1 can (8 oz) unsweetened sliced pineapple 1/4 cup packed brown sugar 2 Tbsp cornstarch 1/4 tsp ground ginger 1/2 cup beef broth 1/4 cup soy sauce 1/2 tsp minced garlic Combine the flour, salt and pepper; rub over meat.  Place onion in a slow cooker; top with roast. Drain pineapple, reserving juice; refrigerate the pineapple.  In a small bowl, combine the brown sugar, cornstarch and ginger; whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth.  Pour over meat.  Cover and cook on low for 7 to 8 hours. Add the pineapple, cook 1 hour longer or until the meat is tender. Serve with rice.

2 tsp cornstarch 1/2 cup milk 4 boneless skinless chicken breast halves 1 Tbsp olive oil 1/2 pound mushrooms, sliced 1/2 medium onion, sliced 1 Tbsp butter 1/4 cup sherry or chicken broth 1/2 tsp salt 1/8 tsp pepper In a small bowl, combine cornstarch and milk until smooth; set aside.  Flatten chicken to 1/4 inch thickness.  In a large skillet, cook chicken in oil over medium heat for 5 to 6 minutes on each side or until juices run clear.  Remove and keep warm. In the same skillet, sauté mushrooms and onion in butter until tender.  Stir in the sherry or chicken brother, salt and pepper; bring to a boil.  Stir cornstarch mixture and add to the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with chicken.

Balsamic Glazed Carrots 1 lb. fresh carrots, washed and cut into thin round slices 2 Tbsp olive oil 1 tsp salt 1/4 tsp black pepper 2 Tbsp balsamic vinegar 1 Tbsp brown sugar Place all ingredients together and cook in skillet until carrots are tender.  Serve and enjoy!

Mushroom Barley Soup 1 medium onion, chopped 1 cup chopped celery 4 garlic cloves, minced 2 tsp olive oil 3/4 lb sliced fresh mushrooms 1 1/2 cups chopped carrots 4 cans beef broth 1 can diced tomatoes, undrained 1 bay leaf 1/2 tsp salt 1/2 tsp dried thyme 1/4 tsp pepper 1/4 tsp caraway seeds 1 cup barley 4 cups fresh baby spinach In a large saucepan coated with cooking spray, cook the onion, celery and garlic in oil for 2 minutes.  Add the mushrooms and carrots; cook 4 to 5 minutes longer or until mushrooms are tender. Stir in the broth, tomatoes, seasonings and barley.  Bring to a boil.  Reduce heat; cover and simmer for 10 to 15 minutes.  Stir in spinach; cook 5 minutes more or until spinach and barley are tender. -------------------- Paul, Kathy and I enjoyed this flavor full soup.  Definitely a do again for us!

Mom loves soft pretzels so when I found a recipe on Mel's Kitchen Cafe we had to try it. Dough: 2-1/2 cups all-purpose flour 1/2 tsp salt 1 tsp sugar 2-1/4 tsp instant yeast 1 cup very warm water Topping: 1/2 cup warm water 2 Tbsp baking soda Coarse salt (optional) 3 Tbsp butter, melted In a large bowl place the flour, salt, sugar and yeast. Mix to just combined. Add the water and mix well, adding more flour as needed, a bit at a time to form a soft smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn't overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes. Preheat your oven to 500 degrees. Don't be afraid of the high heat! This is what will help those pretzels to brow up perfectly and stay soft on the ...

Cilantro Lime Chicken 4 boneless, skinless chicken breasts 1 1/4 tsp. garlic pepper 3/4 tsp. onion salt 2 tbsp. olive oil 2 tbsp. chopped fresh cilantro 1 1/2 to 2 tsp grated lime peel 2 tsp. fresh lime juice 1. Heat grill to medium direct heat. Meanwhile, sprinkle chicken breasts with garlic pepper and onion salt; rub to coat. Cover and set aside. Blend remaining ingredients in small bowl. 2. Place chicken on grill. Brush with oil mixture. Turn and brush with remaining olive oil mixture. Note: I made chicken salad with the leftover chicken and it was superb!

We tried this new recipe and we were super impressed! Crockpot BBQ Beef 12 oz beer 1/2 bottle honey bbq sauce 1 Tbsp minced garlic 2 Tbsp Worcestershire sauce 2 Tbsp Ketchup 1 tsp cumin 1 piece of beef (we used a roast... the original recipe called for beef brisket) 1 onion, minced 1 container of whole mushrooms Put all ingredients in crockpot and cook on high for 6 to 8 hours or on low for 8 to 10 hours. Shred meat with 2 forks and return to sauce. We used this meat and made tacos but the recipe suggested the meat being served on a toasted bun. Either way this meat was delicious! Enjoy!

Crescent Cheese Tartlets 1 can refrigerated crescent dinner rolls 1/3 cup shredded Swiss cheese ¼ cup chopped cooked breakfast meat (bacon, sausage or ham) 1 Tbsp chopped green onions 1 egg 3 Tbsp whipping cream Heat oven to 375 degrees. Unroll dough into 1 large rectangle on work surface. Press into 12X9 inch rectangle, firmly pressing perforations to seal. Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims ¼ inch high. Spoon cheese evenly into dough-lined cups. Top each with breakfast meat and onion. In a small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon of mixture into each cup. Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups. Makes 12

Today we had a potluck lunch at work. I signed up to bring the main dish. I tried a new recipe I found in the February 2011 EveryDay with Rachael Ray magazine. This little corner piece is all that was left from a big lasagna pan so I guess the recipe was a success. Grilled Chicken-and-Bacon Mac 'n' Cheese (my version) 6 slices of bacon - cooked and crumbled into pieces 1 lb pasta - cooked 1 minute shy of Al Dente and then drained 2 boneless, skinless chicken breasts - grilled and cut into pieces To make the sauce: 4 Tbsp butter 1 large onion, sliced thin 2 rounded Tbsp flour 1/2 chicken stock 2 cups milk 1 Tbsp dried thyme 1/2 tsp paprika Salt and pepper to taste Nutmeg to taste 1 1/2 cups shredded extra-sharp white cheddar cheese 1 cup shredded mozzarella cheese Cook onions in butter until soft and translucent. Add flour and stir for 1 minute. Whisk in chicken stock and milk. Bring to a boil and cook, whisking, until sauce coats the back of a spoon (about 3 to 4 minu...

Here is the recipe I promised . Kathy found it on the ever so famous Pioneer Woman site . We love curry and this was fantastic. Kathy made it alittle different by adding bow tie pasta. It was delicious! And this is one of those recipes that the meal tasting just as good if not even better the next day.

Kathy and I made these yummy breakfast items for church last month. They are super easy and super delicious! Sausage Cheese Muffins 1lb bulk sage pork sausage 1 can (10 ¾ oz) condensed cheddar cheese soup, undiluted ½ cup milk 3 cups biscuit/baking mix Cook sausage, drain. Combine all and add biscuit mix until moistened. Fill greased muffin tins 2/3 full and bake at 400 degrees for 15 to 20 minutes. Makes 2 dozen muffins Ham Cheddar Biscuits 2 ¼ cups biscuit/baking mix ¾ cup milk ¾ cup shredded cheddar cheese ½ cup chopped fully cooked ham Mix all together and drop by roundfulls on greased cookie sheet. Bake at 450 degrees for 8 to 10 minutes. Makes 20 biscuits.

Took these to church on Sunday and got lots of great reviews! Frozen Blueberry Muffins 4 cups all-purpose flour 4 tsp baking powder 1/2 tsp salt 1 cup butter, softened 2 cups sugar 4 eggs 1 cup milk 2 tsp vanilla extract 2 cups frozen blueberries, unthawed Topping 2 Tbsp sugar 1/2 tsp ground nutmeg Mix dry ingredients together in one bowl. Mix wet ingredients together in another bowl. Mix all together and pour into muffin tins. Sprinkle with topping and bake at 375 for 20 to 25 minutes. Let cool in pan for 10 minutes. Makes 2 dozen

I am pleased to announce that we have a new recipe. Kathy brought home a pork tenderloin yesterday, I called Mom this morning to get a recipe and tonight Paul, Kathy and I enjoyed eating it! Here is the recipe... I am not sure where Mom got the recipe but I wanted to blog about it so I can keep it handy. Slow Cooker Pork Dry Rub: 2 Tbsp salt 2 Tbsp black pepper 2 Tbsp brown sugar 1 Tbsp paprika Mix dry rub together and cover entire pork loin. Wrap in plastic and place in fridge for 2 hours. Wet Mix: 2 cups apple juice 1 cup apple cider vinegar garlic Take pork out of fridge and place in slow cooker. Pour wet mixture over pork and cook on high for 3 to 4 hours. Serve with rice. Enjoy!