Zucchini Corn Bake

 This year I bought what I thought was yellow zucchini. Then I did a little further research and I think they are actually Crookneck squash. They are a little sweeter and can be used just like regular green zucchini but you need to pick them between 6 and 8 inches otherwise they get tough and have raised bumps on their outer surface. 

I have made zucchini bread with them (delish) and got this most excellent recipe from a friend. Makes a good portion and is very tasty. I have picked 45 so far so I need to keep finding more excellent recipes to try. They are great in a stir fry also.

ZUCCHINI CORN BAKE

3 - 7 to 8 inch market size zucchini 

1 med onion, chopped

1 Tablespoon butter

1 (10oz) pkg frozen corn, defrosted and microwaved for 2 minutes 

1 cup shredded Swiss Cheese

2 large eggs, beaten

1/4 teaspoon salt

Pepper to taste 

1 Tablespoon butter, melted 

2 slices of white bread, cut in 3/8 inch cubes

2 Tablespoons grated Parmesan Cheese

 Directions:

Preheat oven to 350F. 

Wash zucchini; do not peel.  Cut into 1 inch cubes.  Add to a saucepan, cover with water and bring to a boil.  Cook 10 minutes.  Drain.  Sauté the onion in 1 Tablespoon butter till tender.   Combine zucchini, onion, corn, Swiss cheese, eggs ,salt and pepper.  Transfer the mixture into a 2 quart casserole dish.  Combine the melted butter with the bread cubes and Parmesan cheese.  Sprinkle on top.  Bake 40 minutes.  Remove from oven and serve.

 

Shrimp Scampi

 

This recipe is so simple, it barely needs a recipe but just in case I don't feel like looking it up in the future. I am saving it to the blog for easy access.

Shrimp Scampi

Olive oil/butter

4-5 cloves of garlic, minced or 1 1/2 Tbsp minced

Salt/pepper

1/4 cup dry white wine or broth

1/2 tsp crushed red pepper flakes

2 Tbsp lemon juice

1/4 cup chopped parsley or less dry flakes

1. Heat olive oil and butter in a large skillet. Add garlic and saute about 

a minute. Add shrimp, season with salt and pepper. Cook 1 to 2 minutes on each side, just

until it turns pink.

2.Pour in wine and add pepper flakes. Bring to a simmer. Add more butter if needed and lemon juice

3. Serve over rice, pasta, zucchini noodles.

April Swap Card

 So far, so good. Keri and I met again this month and we were both really excited about our cards and we both used die sets.

I used the Spellbinder Pie Perfection set and yes, I had to get most of it! It's going to be fun playing with all the pie combinations and the tin foil pie plate is just too cute. I made a chocolate chip pie and styled my card after something I saw on the Net. I purchased 4 coordinating die sets. 

Keri made a sweet card combining the Lawn Fawn tea cup die and some cute Jolene Boutique bees. Sadly, I used all my bees up for a Loonies for Lindor themed fundraiser.

On to next month. Best get started before golf season starts.

March Swap Card

 Keri and I finally got around to swapping last month's card. 

I made a get well card using Lawn Fawn...

My photos look a little weird but this is the stamp set that I used...

Keri made a beautiful sympathy card using Simon Says Stamp Sunflower Fields...

And inside too...

Onto April. 

Happy Easter!

Easter Favours

 

I made these cute Easter treats using Your Next Stamp treat topper and Sunny Studio bunnies. They are just too adorable.

Muffins that taste like donuts

 

Some of you probably remember the cookbook Muffin Mania that came out quite a few years ago. It was a Canadian publication and there were many excellent recipes to try out. One of them that I quite enjoy making are Muffins that taste like donuts. They are fairly dense and simple but are elevated by the addition of raspberry jam in the middle. The original recipe called for way too much sugar in the topping. I cut it down and still had more than enough. Give this recipe a try.

Muffins that taste like donuts

1 3/4 cup all purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp nutmeg

1/4 tsp cinnamon

3/4 cup white sugar (first amount)

1 egg

3/4 cup milk

1/4 cup melted butter

1/3 cup white sugar 

1 tsp cinnamon

In a bowl combine dry ingredients. In a separate bowl, combine wet ingredients. Add liquid

to dry and stir to combine. Fill tins half full of batter, add 1 tsp of jam, then top with the rest of the batter.

Bake at 350F for 20-25 minutes. Makes smallish 12 muffins

Immediately turn out and dip in melted butter, then cinnamon/sugar mixture.  

Gluten Free Granola

Gluten Free Granola

1 cup of each of the following:
- chopped pecans
- sliced almonds
- slivered almonds
- pumpkin seeds
- sunflower seeds
- shredded unsweetened coconut 

1/4 cup of butter (melted)
1/4 cup of honey

1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves

1.  Preheat the oven to 325F
2.. Combine the dry ingredients in a large bowl.
3. Melt the butter in a pan over low heat and slowly stir in the honey.
4.  Pour the liquid ingredients over the nut mixture and stir well.
5.  Spread the contents over a large cookie sheet lined with parchment paper.
6.  Bake for approximately 25 to 30 minutes. Do not overbake!
7. Stir after the first 15 minutes.
8. Allow to cool completely then store in airtight containers. (it will crisp up as it cools)

You may add craisins in the last 5 minutes of baking. So delicious on top of Oikos Vanilla Greek Yogurt!

Before 

 After