Zucchini Burgers

My family pretty much loves all things. I'm lucky in that. I have been vegetarian off and on for years. I'm loaded with really good recipes. Here is one that we ALL like. Even my extended family likes these. Now these zucchini burgers can be low fat. Course we end up loading them with Ranch dressing or something like that but you can keep the fat numbers down if you choose healthier condiments.

Zucchini Burgers: Makes about 4


2 large eggs
3/4 Cup toasted wheat germ
1/2 Cup shredded reduced fat jack cheese
1/4 cup chopped mushrooms
3 Tbl. finely chopped onion
1/2 tsp each dried thyme, rosemary, chopped into almost a powder
1 1/2 Cups zucchini shreds, (I just shred mine in my food processor using the shredding attachment. Hand shred if you don't have one.)
salt and pepper
plain dried bread crumbs for dredging
oil (for frying. These can be baked as well. )
hamburger buns
tomatoes, lettuce, lowfat plan yogurt mixed with garlic and herbs, or ranch dressing or whatever you like.

In large bowl, beat eggs. Stir in wheat germ, cheese, shrooms, onion, thyme, rosemary and zucchini. Season with salt and pepper. Now if they seem to wet add in some bread crumbs. These should form and hold their shape without falling apart. Make them about 1 inch thick. If they are too loose and liquidy add in a little  bread crumbs till you get a semi dry mixture . If not then form into 4 patties. Then coat in bread crumbs. Heat a little oil in skillet and fry till deep golden brown on both sides, about 4 or 5 minutes per side. You can bake them. I never have so I would guess bake around 350 to 400 and spritz with a little oil to help them crisp up.

Place on buns with whatever makes you happy and enjoy.

Au Gratin Potaotoes

  
We love cheese. Au Gratin potatoes are one of my favorite ways to eat potatoes. I have spent years tweaking this recipe. I served this during the holidays with the delicious beef tenderloin listed here on my blog. So good.

Au Gratin Potatoes

8 Cups thin sliced potatoes, (I cut them on a Mandolin. They are about 1/8-1/4 inch thick.) Par boil them. You want them to be under done. If they they are too tender they will get mushy when cooked.

While the potaoes are cooking make the sauce.

Sauce:

1/2 cup butter

4 Tbl. flour

1 qt. whipping cream

1/4 Cup real mayo

1/2 Cup sour cream

1 1/2 tsp. salt (or to taste)

1/2 tsp. pepper

1 1/2 tsp. garlic powder

1/2 tsp. onion powder

2-3 Tbl. chopped chives

2 Cups shredded sharp cheddar cheese

8 Tbl. parmesean cheese, plus more for sprinkling on potatoes

Set oven to 350 F

In saucepan place butter and melt. Add flour and mix using a wire whisk. Add cream, mayo, sour cream, salt, pepper, garlic powder, onion powder, chives and cook till starts to bubble and add cheddar cheese and the 8 Tbl. of  parm. Stir till completely melted. Taste for seasoning of salt and pepper. 

When potatoes are still firm drain. Add half potatoes to large casserole dish. Top with half of the cheese sauce and sprinkle lightly with some additional  parm cheese. Add rest of potatoes and spread them over the bottom layer and top with remaining sauce. Sprinkle with a little parm. cheese. Bake for 45-60 minutes till potatoes are done, sauce thick and bubbly and browned on top.

Mocha Chocolate Ice Box Cake

This is a recipe from Barefoot Contessa. It is very easy and very rich and decadent. It isn't the cheapest to make because of the Mascarpone cheese. Mascarpone cheese is surprisingly expensive. There are people who will substitute cream cheese and in a pinch it would do. Honestly I would stay true and use the Mascarpone cheese. It does make a difference. It also calls for Tates Bake shop cookies. I found these at a grocery here in Texas called Market Street. So I know you can probably find them somewhere. If not then what you want is a very thin, heavy on the brown sugar, very crisp chocolate chip cookie.

Mocha Chocolate Icebox Cake

1 8inch spring form pan

2 Cups cold heavy cream

12oz. Italian Mascarpone cheese

1/2 Cup sugar

1/4 Cup coffee liqueur, such as Kahlua

2 Tbl. unsweetened cocoa powder

1 tsp. instant espresso powder

1 tsp. pure vanilla extract

3 (8oz.) packages chocolate chip cookies, such as Tates Bake Shop

shaved chocolate, for garnish

In the bowl of an electric mixer fitted with a whisk attachment, combine  heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low to combine and then slowly raise the speed, until it forms firm peaks.

To assemble cake. Arrange cookies flat in the pan covering the bottom as much as possible (I even broke up some to fill little spots.) Spread 1/5 of the mocha mixture over cookies. Place another layer of cookies and another 1/5 of mocha mixture. Continue layering until there are 5 layers ending with the mocha mixture. Smooth top and cover with plastic wrap. Place in fridge over night or at least 8 hours (you want plenty of time for the cookies to soften up to a cake like texture). Run a sharp knife around edges of cake before releasing spring on pan. Sprinkle the top with shaved chocolate (if using) and slice and serve COLD.

Pecan Pie with Maple and Whiskey Cream Sauce

Oh my goodness. Oh my gosh. Oh my holy moly. I don't think I have ever ate such a small piece of pie and loved it soooo much. This is rich, rich, rich. This is yum, yum, yum. You wont be able to eat a very big piece but you will be so glad you ate it no matter what size it is. This originated from Pioneer Woman. I just love her if you haven't figured that out yet.

Pecan Pie with Maple and Whiskey Cream Sauce

Oven 350

1 recipe pie crust

Place pie crust into 8 or 9 inch pie pan.

Place 1 Cup chopped pecans in bottom of uncooked pie crust and spread out evenly.

Mix together:

1 Cup white sugar

3 Tbl. brown sugar

1/2 tsp. salt

1 Cup light corn syrup

1/3 Cup melted butter (salted butter)

3 whole eggs, beaten

3/4 tsp. vanilla extract

Mix it all together and pour over pecans. Bake till no longer loose and jiggly. 1 hour to 1 hour and 10 minutes or so. Cover with foil if it starts getting too dark (the crust or pecans.)

Serve with Whiskey Maple cream sauce and vanilla ice cream if you like.

Whiskey Maple Cream Sauce 

In a sauce pan add 1 pint of heavy whipping cream,

7 Tbl. real maple syrup,

4 Tbl. light corn syrup.

 

Bring this to a simmer and cook it down by 1/3. Turn off burner and add 1 1/2- 2 Tbl. Whiskey. Mix together. You can serve it immediately or put in fridge where it will thicken up some. I made it and served it over heated up pecan pie. We added a small scoop of vanilla ice cream on the side with some of the sauce on top of the ice cream as well. This sauce is delicious.

Chocolate Rum Cake

I love chocolate. I love chocolate and rum. I love chocolate and rum and cake! So what else is there to say bout that!
This cake is wonderful and after you taste it it will make you want to slap your Momma. I can't slap my  Momma cause she is the one that gave me the recipe. So if I want her to continue to throw these little recipe gems my way I have to be nice. This is so much easier than I would ever have thought and it is scrumdileumptious. You think that is hard to say you should have seen me sounding it out to spell it. What I go through. Anyway, it is a perfect holiday treat. You can make it in a regular bundt pan or use mini bundt pans for individual desserts. I think that is what I'm going to do for my Christmas dinner dessert this year.

Chocolate Rum Cake

1 Cup chopped walnuts
1 (18.5oz) package white cake mix (now you could use chocolate. Mom said white. White is what I have always used. So make yourself happy.)
1 (3.4oz) package instant chocolate pudding mix
1 heaping Tbl. instant espresso powder (this is my little addition. My Mom doesn't use this. I think it adds a deep richness of flavor to the cake.)
4 eggs
1/2 Cup water
1/2 Cup vegetable oil
1/2 Cup dark rum

Preheat oven 325F. Grease and flour 10 inch bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In large bowl, combine cake mix, pudding mix. Mix in the eggs, 1/2 cup water, 1/2 cup oil, 1/2 cup dark rum. Blend well. Pour batter over chopped nuts in pan.
Bake in preheated oven for 60 minutes or until toothpick inserted into the cake comes out clean. Let sit for 10 minutes in pan, then turn out onto serving plate.
Brush rum glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.


Rum glaze 
1/2 Cup butter
1/4 Cup water
1 Cup white sugar
1/2 Cup dark rum
In saucepan, combine butter, water, and 1 cup sugar. Bring to a boil over med. heat and continue to boil for 5 minutes stirring constantly till sugar is completely dissolved. Remove from heat and stir in 1/2 Cup dark rum.

Sweet Potato Casserole

We love sweet potatoes. We love sweet potato casserole. I make this only during the holidays. We eat sweet potatoes all the time but this casserole only during Thanksgiving and Christmas. The original recipe called for a streusel topping but I am too loyal to the marshmallow. I use marshmallow's but I will list the struesel topping if your so inclined.

Sweet Potato Casserole

oven 350 for 25-30 minutes

2 large cans sweet potatoes in syrup, drained and mashed up

1 tsp. cinnamon

1/2 Cup sugar

1/4 cup real maple syrup

2 eggs, beaten

1 1/2 tsp. vanilla

1/3 cup milk

1/2 cup butter

1 Cup chopped pecans

Mix all the ingredients in a bowl and pour into casserole dish. Bake 25 minutes. Pull out and cover with miniature marshmallows. Return to oven and bake till marshmallows are melted and just starting to brown on top. Remove before they are anything more than golden brown on top or they will be crunchy.

If you prefer the streusel topping here it is. Add the pecans to the topping instead of in the casserole.

1/3 Cup butter, melted

1 Cup light brown sugar

1/2 Cup flour

1 Cup chopped pecans

mix together and put on top of casserole before baking.

Grandma Doris's Goulash

Here is another wonderful and easy recipe from Grandma Doris. Of course its yummy and pretty simple.

Goulash

2 lbs. ground beef

1 1/2 Cups chopped onion

2 cans stewed tomatoes

1 can beef broth

1 - 2 tsp. paprika (In her original recipe she called for 1/2 tsp. paprika. I like more. So add as much as you like.)

a good sprinkling of garlic powder

1 lb. elbo macaroni, cooked 

1 cup shredded cheddar cheese (add more or less to your taste at the end.)

2 Tbl. butter

salt and pepper

Brown beef and drain. In same pan add butter and chopped onion and fry till onion is tender. Add meat back in. Add stewed tomatoes, beef broth, paprika, garlic powder and salt and pepper to taste. Heat up and add cooked macaroni and then cheese and stir. Taste for seasoning. Adjust salt and pepper as needed. Serve with lots of crusty bread. If its too wet add more macaroni. If its too dry add in more broth and adjust seasoning.