Zucchini Boats

3-4 medium zucchini (enough to fit a 9x13 pan)
1/2-1 lb ground beef/turkey/sausage
1 med onion
1 clove garlic
1/3 c Tbs red/green pepper
Pinch of salt, rosemary, marjoram, pepper (thyme was also on the list)
2/3 c Parmesan cheese
2/3 c cracker crumbs (about 1/2 stack of Ritz)
1 c (8 ounces) tomato sauce
1/4 c water
1 tsp chicken bouillon

• Wash zucchini.  Cut lengthwise and then in half if too big to fit in 9x13.  
• Scoop out insides and chop up.  Place shells in 9x13 pan.
• Saute beef, onion, garlic, green pepper, and zucchini pulp for 5 minutes.   Add salt, herbs, and all but 1/3 Tbs cheese, and all but 1/4 c crumbs.  
• Heap mixture into zucchini boats.  
• Mix tomato sauce, water, and bouillon and pour over zucchini mixture.  Sprinkle with remaining crumbs and cheese.
• Bake at 375 for about 30 min covered, then 10-15 min uncovered.  Total about 45 min.

Strawberry Freezer Jam

To make the biggest batch- 10 cups

• Prepare jars- enough to fit 10 cups jam.
• Wash about 4 lbs strawberries, remove stems.  
• Blend strawberries in the food processor to make 6 2/3 c
• Heat 1 2/3 c apple juice with strawberry puree in large saucepan over med-high heat.
• Gradually stir in 7 1/2 Tbs low or no sugar pectin.
• Add about 1/2 tsp butter
• Bring mixture to a full, rolling boil over high heat, that cannot be stirred down, stirring constantly
• Add up to 2 1/2 c sugar
• Return to a full, rolling boil.  Boil hard 1 min, stirring constantly.  Remove from heat.  
• Pour into jars.  Cool at least 30 min, then refrigerate or freeze.

*Can also process jam.

*Try 7 1/2 c strawberries and only 2 c sugar??

From Ball site.  HERE

Play Dough

BEST EVER NO-COOK PLAY DOUGH RECIPE

You need:

• 2 cups all purpose flour
• 1/2 cup salt
• 2 tablespoons cream of tartar
• 2 Tbs oil- baby oil or coconut also work
• slightly less than 1.5 cups boiling water (adding in increments until it feels just right)
• food coloring
• few drops glycerin (optional)

Method:

• Mix the flour, salt, cream of tartar and then oil in a large mixing bowl 
• Add food coloring TO the boiling water then into the dry ingredients
• Stir continuously until it becomes a sticky, combined dough
• Add the glycerin (optional)
• Allow it to cool down then take it out of the bowl and knead it vigorously for a couple of minutes until all of the stickiness has gone. * This is the most important part of the process, so keep at it until it’s the perfect consistency!*
• If it remains a little sticky then add a touch more flour until just right

From THIS site

Easy Fish Tacos

We absolutely love these!!

Corn tortillas
Skinny fish sticks
Shredded Cheese
Avocado/guacamole
Coleslaw

1.  Make coleslaw: (Southern Living Cookbook, from Mom)
Mix all but coleslaw in a med-large bowl.  Then add coleslaw and mix together.  Refrigerate until ready to serve:

(Half Recipe- makes enough for probably 12+ tacos)  Full recipe HERE
1/4 c sugar
1/4 c mayo
1/4 c milk (can use half buttermilk- or use a little lemon juice at bottom of milk measurement)
1 1/4 Tbs lemon juice (so 1 Tbs plus a little less than a tsp)
3/4 Tbs cider vinegar (so 2 1/4 tsp)
1/4 tsp salt
sprinkle of pepper
10-14 oz bagged coleslaw mix

2.  Heat fish sticks.
3. Shred cheese
4. Make guacamole with avacados
5 Heat corn tortillas:
Heat skillet to med-high heat.  Cook each tortilla about 15 seconds on each side.  keep warm between paper towels.

6.To serve:
Spread guacamole on bottom of tortilla.  Top with fish stick, cheese, and coleslaw.

Corn on the Cob Instant Pot

Husk corn.

Add 2 c water to IP.

Place corn on trivet in Instant pot.

Lock lid in place and set for 3 minutes on high pressure.

When it beeps, quick release the pressure.

Oatmeal Chocolate Chunk Bars

yield: 9x13-inch pan

OATMEAL CHOCOLATE CHUNK BARS

PREP TIME: 15 MINS

 

COOK TIME: 18-20 MINS

Mel's Kitchen Cafe

INGREDIENTS:

• 1 3/4 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup oatmeal (quick oats or rolled oats)
• 3/4 cup (1 1/2 sticks) butter, softened
• 1/2 cup granulated sugar
• 1/2 cup lightly packed brown sugar
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla
• 12 ounces semi sweet chocolate chunks or chocolate chips

DIRECTIONS:

1. Preheat oven to 375 degrees F. Lightly coat a 9X13-inch baking pan with cooking spray and set aside.
2. Whisk together dry ingredients in a small bowl and set aside. In a large bowl with a handheld electric mixer or a stand mixer, beat butter, sugars, egg and vanilla until fluffy, about 2-3 minutes. Add the dry ingredients and chocolate chips together. Mix until combined. Press into the prepared pan and bake for 18-20 minutes until light golden brown. Don’t overbake! These bars are definitely better underbaked by just a few minutes rather than being overbaked so watch them carefully. Let cool completely on a wire rack before slicing into squares.

NOTES:

I almost always double this recipe and press the dough into a large 11X17-inch rimmmed sheet pan. They are delicious with any assortment of chocolate chips (butterscotch, mint, etc.).

Twice Baked Broccoli and Cheese Potatoes

author bakerbynature

yield 8 twice-baked potatoes

Broccoli and Cheddar Twice-Baked Potatoes are the epitome of comfort food! Add a salad to make them a full meal.

Ingredients

• 4 medium russet potatoes, washed well and dried (or 6 med-large in the bag)
• 1 teaspoon olive oil (opt)
• 3 and 1/2 tablespoons salted butter, very soft (2 Tbs)
• 1/2 cup non-fat Greek yogurt or sour cream (1/3 c)
• 1/4 cup buttermilk   (1/4 milk)
• 1/2 teaspoon salt (less)
• 1/2 teaspoon pepper (1/4 tsp)
• 3/4 teaspoon chives (skip)
• 3/4 teaspoon garlic powder (1/2 tsp)
• 1/2 teaspoon onion powder (1/4 tsp)
• 1/2 teaspoon dried onion flakes (skip)
• 1/2 teaspoon dried dill weed (1/4 tsp)
• 1/2 teaspoon paprika (1/4 tsp)
• 1 and 1/2 - 2 cups cooked broccoli, chopped small
• 2 cups cheddar cheese, shredded, divided (1 c)

Instructions

1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.  
2. Place potatoes in a small baking dish and bake for 1 hour, or until soft. (Or cook in the instant pot or crock pot) Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
3. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!