recipes, food and cooking

July 2007

Summer is on! Our garden is giving us fresh veggies for dinner everyday. Yum! You would laugh if you could see our corn, it is about 5 inches long but it is delicious. This is our first year in this spot and I think I needed more organic material in the garden but will fix that before next year. Our heritage tomatoes are ripening and we have zucchini by the basketful. I made the BLT Cukes below and they are very good. I hope you enjoy our newsletter this month.

Some quick seasonal links:
Ice Cream Recipes:
Camping Recipes:
Grilling Recipes:
Picnic Recipes:

     Mary Ellen        

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The Best Zucchini Recipe EVER !!

1 bushel zucchini
1 rain coat
1 pair of sunglasses
1 moderately fast car

Drive to a busy parking lot.

Drive around until you find an unlocked car.

Put the zucchini in the back seat of the unlocked car.

Drive away FAST before someone sees you.


3 slices crisp-cooked bacon, chopped
1/2 cup finely chopped lettuce
1/2 cup finely chopped baby spinach
1/4 cup diced tomato
1-1/2 tablespoons nonfat mayonnaise
Pinch salt
1/4 teaspoon black pepper
1 large cucumber
Minced parsley or green onion (optional)

Preparation: 1.Combine bacon, lettuce, spinach, tomato and mayonnaise. Season with salt and pepper; set aside.

Peel cucumber. Trim off ends and slice in half lengthwise. Use spoon to scoop out seeds; discard seeds.

Divide BLT mixture between cucumber halves, mounding in hollowed areas.

Garnish with parsley. Cut into 2-inch pieces.

Note: Make these snacks when cucumbers are plentiful and large enough to easily hollow out with a spoon. You may make these up to 12 hours ahead of time and chill until serving.


3 eggs
1 cup vegetable oil
2 cups sugar
1 tsp vanilla
1 tsp lemon extract
2 cups undrained shredded zucchini
1 cup well drained crushed pineapple
2 cups sifted all-purpose flour
2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1 cup seedless raisins
1 cup chopped walnuts or pecans

Preheat oven to 350 F. grease and flour 2 9x5 loaf pans.

Beat eggs well, add oil, sugar, vanilla, lemon extract and beat thoroughly. Blend in zucchini and pineapple.

Mix together flour, baking soda, salt, cinnamon and nutmeg together. Add to first mixture, mixing only until dry ingredients are blended. Fold in raisins and nuts.

Bake in 2 greased and floured 9x5 loaf pans for about 55 to 60 minutes or until they test done. Cool pans on rack 10 minutes. Turn out and finish cooling on rack.


3/4 cup salsa or chopped, seeded and peeled tomatoes, divided
1 cup sweet corn, fresh or frozen
1-1/4 cups Martha White cornbread mix
1 cup sour cream, divided
1 egg, slightly beaten
1/4 cup pine nuts, lightly toasted
Tops of green onions or green bell pepper strips

In a small bowl, combine 1/2 cup of salsa and 1/4 cup of corn. Mix well and set aside. In a medium bowl, combine remaining salsa and corn, cornbread mix, 1/2 cup of sour cream and egg. Mix well.

Spray a large nonstick skillet or griddle with cooking spray. Heat over medium heat until hot. Drop batter by tablespoonfuls into skillet.

Cook 2 minutes on each side or until golden brown. Serve with remaining sour cream and salsa-corn mixture. Sprinkle with pine nuts and green onions.

Yield 12 servings. Note: corn cakes can be kept warm in a 200-degree oven until serving time.


3 to 4 large cucumbers, sliced
2 medium onions, thinly sliced
3 tablespoons minced fresh dill or 1 tablespoon dill weed
1 cup sugar
1/2 cup white vinegar
1/2 cup water
1 teaspoon salt

In a bowl, combine cucumbers, onions and dill.

In a saucepan, combine sugar, vinegar, water and salt; bring to a boil.

Pour over cucumber mixture. Cover and chill for 3 hours or overnight.

Yield: 6 cups.


Pricking the habanero chili keeps it from exploding and giving too much heat to the dish. Those with more delicate taste buds may want to leave it out.

6 large ripe tomatoes, peeled, seeded, and coarsely chopped
2 cups freshly cut corn kernels
1 pound okra, tops and tails trimmed, cut into 1/2-inch-thick rounds
1 habanero chili, pricked with a fork (optional)
1 1/2 cups water
Salt and black pepper, to taste

In a saucepan, combine the tomatoes, corn, okra, chili, and water. Stir to mix and place over medium heat. Bring to a boil, lower the heat, cover, and simmer for 15 minutes, or until the vegetables are tender and the flavors are well blended.

If you use the chili, remove it from the pan when the dish has reached the desired spiciness. Season with salt and pepper and serve hot.

Serves 6


8 medium tomatoes, peeled and cut into wedges
8 slices bread, crusts removed and cubed
1/2 cup plus 2 tablespoons butter or margarine, melted
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried thyme
3/4 cup grated Parmesan cheese

Arrange tomatoes in a greased 13 x 9 x 2-inch baking dish. Top with bread cubes.

Combine butter, salt, basil and thyme; drizzle over bread and tomatoes. Sprinkle with cheese.

Bake, uncovered, at 350°F for 30-35 minutes or until tomatoes are tender.

Yield: 8-10 servings.

ZUCCHINI COBBLER - tastes like apple pie!

5 cups zucchini - peeled, seeded and chopped
1/2 cup fresh lemon juice
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups all-purpose flour
1-1/2 cups white sugar
1-1/2 cups butter, chilled
1 teaspoon ground cinnamon

Preheat oven to 375F. Coat a 9x13 inch baking dish with non-stick spray.

Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Add 3/4 cup sugar, 1 teaspoon cinnamon and nutmeg and simmer 1 minute longer. Remove from heat and set aside.

In a large mixing bowl combine flour and 1 1/2 cup sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumbs into zucchini mixture. Press half the remaining crumb mixture into prepared pan. Spread zucchini mixture on top; crumble remaining crumb mixture over zucchini and sprinkle with 1 teaspoon cinnamon.

Bake in oven preheated to 375F for 35-40 minutes, or until golden and bubbly.


4 cups sliced zucchini
1 cup chopped onion
3 Tbsp. butter or margarine
1/2 cup snipped fresh parsley
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried oregano, crushed
1/2 tsp. dried basil, crushed
1/4 tsp. garlic powder
2 beaten eggs
1 8-oz. pkg. shredded mozzarella cheese (2 cups)
1 8-oz. can (8) refrigerated crescent rolls
2 tsp. yellow mustard

In a large skillet, cook zucchini and onion in hot butter or margarine about 8 minutes or just until tender, stirring occasionally. Remove from heat. Stir in parsley, salt, pepper, oregano, basil, and garlic powder.

In a large bowl, combine eggs and cheese. Stir in zucchini mixture; set aside.

For crust, separate crescent roll dough into triangles; press into bottom and up side of a 10-1/2- or 11-inch quiche dish or a 10-inch pie plate. Spread crust with mustard.

Spoon zucchini mixture into crust, spreading evenly. Bake in a 375 degree F oven for 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; cut into wedges to serve. Makes 6 to 8 servings.

Per serving: 360 cal., 24 g total fat (11 g sat. fat), 108 mg chol., 801 mg sodium, 22 g carbo., 2 g fiber, and 16 g


1 pint cherry tomatoes
4 ounces crumbled feta or blue cheese
1/2 cup finely chopped red onion
1/2 cup olive or vegetable oil
1/4 cup cider or red wine vinegar
1 tablespoon dried oregano
Salt and pepper to taste

Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain.

Combine cheese and onion; spoon into tomatoes.

In a jar with a tight-fitting lid, combine oil, vinegar, oregano, salt and pepper; shake well. Spoon over tomatoes. Cover and refrigerate for 30 minutes or until ready to serve.

Yield: about 1 dozen.


4 medium zucchini
1/4 cup of flour
Dash salt
1 cup of flour
2 eggs
1 1/2 tablespoons of water
1 cup of Parmesan cheese
1/2 cup of vegetable oil

In your favorite skillet, heat oil to about 375 degrees F. Also fold up some paper towels and place on a plate.

Create Dry Mix 1 by mixing 1/4 cup of flour with salt in one bowl, and in another bowl create Dry Mix 2 by stirring together Parmesan cheese and remaining 1 cup flour.

In yet another bowl, create the Wet Mix by beating eggs with water.

Scrub zucchini and slice off ends and any other icky-looking spots. Cut length-wise and then slice into 1/2-inch wide "fries."

Roll zucchini spear with fork and roll it in Dry Mix 1 and tap off extra. Drop it into Wet Mix, roll in Dry Mix 2, and then drop into oil.

Fry until golden. Drain on paper towels. Serve warm.


6 ears corn
1/4 cup bacon drippings or vegetable oil
2 Tbsp. all-purpose flour
1 Tbsp. sugar
1 c. water
1/4 c. milk
Salt and pepper to taste

Shuck corn. Wash and remove silk. After cutting the kernels in half with a sharp knife, cut kernel off. Scrape juice out of corncob into the corn.

Heat drippings in large heavy skillet. Add corn, flour, sugar, water, milk, salt and pepper. Bring mixture to boil, stirring constantly.

Cover; reduce heat and simmer until corn is tender, about 20 to 25 minutes. If necessary, add a little hot water.

Yields 4 servings.


1 cup chopped celery
1/2 cup chopped onion
2 Tbsp. butter
8 medium tomatoes (about 2-1/2 lb.), coarsely chopped
2 Tbsp. snipped fresh cilantro (or 1 teaspoon dried)
2 Tbsp. snipped fresh basil (or 1 teaspoon dried)
2 cloves garlic, minced
1 tsp. snipped fresh oregano (or 1/2 teaspoon dried)
1/4 tsp. salt
1/4 tsp. pepper
4 slices whole wheat bread
1/4 cup grated Parmesan cheese
2 Tbsp. butter, melted

In a large saucepan, cook celery and onion in 2 tablespoons hot butter over medium heat about 5 minutes or until tender. Remove from heat. Stir in the tomatoes, cilantro, basil, garlic, oregano, salt, and pepper. Spoon mixture into a 2-quart rectangular baking dish.

Bake, uncovered, in a 350 degree F oven for 20 minutes.

Meanwhile, in a blender container or food processor bowl, cover and blend or process bread, 1 to 2 slices at a time, until coarse crumbs remain. Transfer to a medium bowl. Add Parmesan cheese and melted butter; toss to combine. Sprinkle crumb mixture evenly over the partially baked tomato mixture.

Bake about 20 minutes more or until topping is golden brown and tomato mixture is heated through. Serve with a slotted spoon.

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1 can coconut juice
1/2 cup coconut, toasted 10 minutes in oven on a cookie sheet
1 1/4 cups sour cream

Mix together all ingredients until smooth and store in an air-tight container. Refrigerate.

Serve with fruit.


Cubed Cheese (fresh mozzarella is great)
slices of salami -- folded into a triangle
Cheese Tortellini (cooked)
Olives Green and Black
Grape Tomatoes
slices of pepperoni -- folded into a triangle

1/2 cup olive oil
1/3 cup white wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic -- minced
2 ounces pimiento

Combine all dressing ingredients in a jar; cover tightly, and shake vigorously. Set aside.

Cut long bamboo skewers in half and on each skewer place: cube of cheese, salami, tortellini, olive, tomato, another cheese, pepperoni, and another tortellini.

Place skewers in a shallow dish and pour the dressing over them. Cover with plastic wrap and marinate in refrigerate at least 8 hours. Occasionally rotate the kabobs.

Arrange on a platter, and serve with crackers.


6 ears corn with husks
3 Tbsp. butter or margarine
1 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. salt
Dash of black pepper
2 Tbsp. water

Pull husks carefully from corn so that husk remains attached to the bottom of corn ear. Remove silk from corn. Melt butter in small saucepan, add seasonings, and stir. Brush butter mixture on ear of corn. Pull cornhusk up to cover corn and tie with string. Place in 13 x 9-inch glass baking dish, sprinkle with water, cover with foil and bake at 350 degrees for 30 minutes. Serves 6.

Grilled Barbecued Corn: Prepare corn as above to the point of placing corn in the baking dish. Instead place corn directly on the grill over a medium hot charcoal fire. Cook for 30 to 40 minutes, turning every few minutes. Remove husk which will be brown and dry before serving.


2 pounds red potatoes, quartered
1/2 cup water
1/2 cup mayonnaise
1/4 cup chicken broth
2 teaspoons dried oregano leaves, crushed
1 teaspoon garlic powder
1/3 teaspoon onion powder

Place potatoes and water in 2-quart casserole dish; cover. Microwave on HIGH for 12 to 15 minutes, stirring after 8 minutes. Drain. Mix remaining ingredients. Stir in potatoes; cover. Refrigerate 1 hour. Drain, reserving mayonnaise mixture.

Arrange potatoes on skewers. Grill, covered, for 4 minutes. Rotate skewers; brush with reserved mayonnaise mixture. Continue grilling 4 minutes.


1 tablespoon salt for cooking orzo
1 1/3 cups orzo pasta
¼ cup plus 2 tablespoons extra-virgin olive oil
1 ½ teaspoons finely minced lemon zest
¼ cup fresh lemon juice
2 heaping teaspoons fresh garlic, finely minced
1 teaspoon salt
1/8 teaspoon cayenne pepper
5 grinds black pepper
1 cup Roma (plum) tomatoes, cut into ¼- inch dice
½ cup yellow summer squash, seeded and cut into ¼- inch dice
½ cup cucumber, seeded and cut into ¼- inch dice
¼ cup green onions, sliced 1/4-inch thick
1 (1-ounce) bunch fresh basil (about 1/3 cup), leaves picked from stems and finely chopped
2 tablespoons parsley, finely chopped
½ cup slivered almonds, lightly toasted (reserve 2 tablespoons for topping)

Bring 4 quarts of water and 1 tablespoon salt to a boil in a large pot. Add orzo and cook until tender, stirring occasionally. When tender, drain and rinse with cold water. Drain well again and reserve.

In a large bowl, whisk together the olive oil, lemon zest and juice, garlic, salt, cayenne and black pepper. Add cooked, drained orzo. Fold in tomatoes, squash, cucumber, green onions, basil, parsley and almonds. Mix well. When ready to serve, taste for seasoning. Place in serving dish. Top with reserved almonds and serve at room temperature.

Note for preparing ahead: Although this salad is best served the same day it is made, you can prepare it several hours ahead of serving and hold in the refrigerator. Remove from refrigerator 1 hour before serving and bring to room temperature. If you do this, reserve the almonds and add immediately before serving.

Serves 6

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1 teaspoon olive oil
2 cloves garlic, chopped
12-16 ounces packaged lean ground turkey
1 tablespoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
4 multigrain burger buns, toasted
1 cup Chopped Herb and Onion Salsa (below)
Additional toppings as desired
Heat oil and garlic in a heavy frying pan over medium-high heat until soft (1-2 minutes).

Cut ground turkey into 4 pieces and gently press to flatten. Top each with Worcestershire sauce and pepper and cook 5 minutes. Flip, top each again with Worcestershire sauce and pepper.

Cook to internal temperature of 160 degrees (4-5 minutes). Remove from heat, cover pan and let stand for 2 minutes. Place each burger in a bun, top with salsa and serve.

Serves 4


1 teaspoon oregano, stemmed
1 teaspoon marjoram, stemmed
1 teaspoon thyme, stemmed
1/8 teaspoon kosher or sea salt
1 tablespoon green peppercorns, drained
1 cup Walla Walla sweet onion, chopped

Combine all ingredients in a bowl, toss gently and let stand at least 20 minutes.

Makes 1 Cup


4 racks pork baby back ribs, each about 1 pound
12 whole black peppercorns
2 bay leaves
10 whole star anise
2 cinnamon sticks, each 3 inches long
1/4 cup soy sauce
1 12 ounce jar plum jam
1 tablespoon grated, peeled gingerroot
1 garlic clove, crushed with garlic press

In 8 quart saucepot, heat ribs, peppercorns, bay leaves, 4 star anise, 1 cinnamon stick and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 50 minutes to 1 hour until ribs are fork tender. Remove ribs to platter. If not serving right away, cover and refrigerate until ready to serve.

Prepare glaze: In 1 quart saucepan, heat soy sauce, remaining star anise and cinnamon stick to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes. Remove from heat; let stand, covered, 5 minutes. Strain mixture into bowl; discard star anise and cinnamon. Stir in plum jam, grated ginger, and garlic.

Place ribs on grill over medium heat. Cook 10 minutes, turning once, until browned. Brush ribs with some glaze and cook 5 to 10 minutes, brushing with remaining glaze and turning frequently.


8 wooden or metal skewers
1 lb. large shrimp, peeled and deveined
2 cloves garlic, minced
1/4 c. orange juice
2 tsp. red chile powder
2 c. fresh pineapple chunks
1 red onion, cut into chunks
1 red pepper, cut into chunks
1 c. Barbecue Sauce
2 tbsp. honey
1 tbsp. chipotle peppers in adobo sauce (to taste)
Wild Oats Canola oil for grilling
1/4 c. cilantro, chopped

Soak wooded skewers in water for 15 minutes. Combine shrimp with garlic, orange juice and chili powder in a recloseable plastic bag. Refrigerate while chopping the vegetables. Mix chipotle peppers into honey and barbecue sauce, set aside. Preheat grill or grill pan to medium high heat. Thread shrimp, pineapple and vegetables on the skewers. Brush grill lightly with oil. Place skewers on grill, brush liberally with barbecue sauce. Cook for 2 minutes per side, until the shrimp are pink and vegetables are tender. Remove from grill and garnish with fresh cilantro.

Nutrition Facts
Per Serving, (322g): 270 calories (50 from fat), 5g total fat, 0.5g saturated fat, 0g trans fat, 170mg cholesterol, 440mg sodium, 31g carbohydrate, 2g dietary fiber, 20g sugars, 25g protein

2 large baking potatoes
1 cup sliced yellow summer squash
1 cup sliced zucchini
1/2 large sweet red pepper, julienned
1/2 large green pepper, julienned
1 small red onion, cut into 1/4-inch wedges
1/4 cup olive oil and vinegar salad dressing or Italian salad dressing
1 1/2 teaspoons olive oil
1/2 teaspoon salt, divided
1/4 cup shredded cheddar cheese

Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 18-20 minutes or until tender, rotating the potatoes once. Let stand until cool enough to handle.

Meanwhile, in a large resealable plastic bag, combine the summer squash, zucchini, peppers and onion. Pour salad dressing over vegetables. Seal bag and turn to coat; marinate for 20 minutes.

Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell (discard pulp or save for another use). Brush inside of shells with oil and sprinkle with 1/4 teaspoon salt.

Coat grill rack with nonstick cooking spray. Place potato shells skin side up on grill rack. Grill, covered, over indirect medium heat for 10 minutes or until golden brown.

Drain vegetables, reserving marinade. Grill vegetables in a grill basket, uncovered, over medium heat for 10 minutes or until tender, basting with reserved marinade.

Sprinkle potato skins with cheese. Fill with grilled vegetables; sprinkle with remaining salt. Grill 5 minutes longer or until cheese is melted.

Serves 2-4


Two 1/2-ounce packages dried porcini mushrooms
1 tablespoon smoked paprika
1 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/2 pound boneless, skinless chicken or turkey breasts, cut into thin strips
6 cups salad greens
1 small cucumber, cut into small chunks
1 red bell pepper, seeded and finely chopped
20 cherry tomatoes
Monterey Jack cheese, for grating
Juice of two lemons
Extra-virgin olive oil
Lightly coat grill grate with cooking spray or oil. Preheat grill to high.

Place the dried mushrooms in a food processor or blender. Pulse until the mushrooms are very finely chopped, reduced almost to a powder. Add the paprika, garlic powder, pepper and salt, then pulse once or twice to combine. Transfer to a shallow bowl.

One at a time, dredge the chicken pieces through the mushroom mixture, coating both sides. Set aside.

Divide the greens among four serving plates. Top with cucumber, red bell pepper and cherry tomatoes. Set aside.

Lower the grill to medium-high and place the chicken on the grate. Cover the grill and cook 2 to 3 minutes per side, or until just cooked through. Transfer the chicken to a plate and let rest 5 minutes.

When the chicken has cooled a bit, cut into bite-size pieces and distribute them evenly between the four salads. Top each salad with grated cheese, then drizzle them with a bit of lemon juice and olive oil.

Serves: 4


8 split chicken breasts (bone in, skin on)
Olive oil
Kosher salt
Freshly ground black pepper
1 pound asparagus, ends removed, cut into thirds diagonally
2 red bell peppers, cored and seeded
4 scallions (white & green parts), sliced diagonally
2 Tablespoons white sesame seeds, toasted

1 cup vegetable oil
1/4 cup good apple cider vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 tsp. peeled, grated fresh ginger
1 tablespoon white sesame seed, toasted
1/2 cup smooth peanut butter
4 tsp. kosher salt
1 tsp. freshly ground black pepper

Preheat oven to 350 degrees.

Place the chicken breast on a sheet pan and rub the skin with oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.

Blanch the asparagus in a pot of boiling salted water for 305 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain.

Cut the peppers into strips about the size of the asparagus pieces. Combine the shredded chicken, asparagus, and peppers in a large bowl. Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame sees and season to taste.

Serve cold or at room temperature. Note: to toast sesame seeds, place them in a dry sauté pan and cook over medium heat for about 5 minutes or until browned.


1 pound turkey cutlets

Peach Ginger Marinade

1 tablespoon ginger root, finely grated
3 tablespoons soy sauce
1/3 cup rice vinegar
1/3 cup olive oil
1/4 cup peach jam

Mix marinade ingredients together. Reserve 1/4 cup for basting. Place cutlets and marinade in a large resealable bag or baking dish. Refrigerate 30 minutes, turning occasionally. Heat and lightly oil grill. Drain cutlets. Grill 5 minutes on each side, basting occasionally with reserved marinade, until cooked thoroughly and cutlets have reached an internal temperature of 170F. Serves 4.


1/2 cup creamy peanut butter
4 flour tortillas (8 inches)
1 cup miniature marshmallows
1/2 cup miniature semisweet chocolate chips
Vanilla ice cream
Chocolate shavings (optional)

Spread 2 tablespoons of peanut butter on each tortilla.

Sprinkle 1/4 cup marshmallows and 2 tablespoons chocolate chips on half of each tortilla. Roll up, beginning with the topping side.

Wrap each tortilla in heavy-duty foil; seal tightly.

Grill, covered, over low heat for 5 to 10 minutes or until heated through.

Unwrap tortillas and place on dessert plates. Serve with ice cream. Garnish with chocolate shavings if desired.

Serves: 4


10 cups thinly sliced peeled tart apples (about 8 medium)
1 cup old-fashioned oats
1 cup packed brown sugar
1/4 cup all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup cold butter
Vanilla ice cream, optional

Place the apple slices on a double thickness of heavy-duty foil (about 24 inches x 12 inches). In a small bowl, combine the oats, brown sugar, flour, cinnamon, nutmeg and cloves; cut in butter until mixture is crumbly. Sprinkle over apples.

Fold foil around apple mixture and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until apples are tender. Serve warm with ice cream if desired.

Serves 6

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1 lb lean ground or finely chopped beef
1 large onion, chopped
1 red bell or Anaheim pepper, chopped
2 cloves garlic minced
1 15 oz can black beans, drained
1 12 oz can V8
1 28 oz can tomatoes
1 4oz can whole green chilies, chopped
1 tsp cayenne
2 tsp cumin
1 tsp garlic powder
1 tsp salt

Preheat Dutch Oven to 400 degrees. Brown meat, then add onion and peppers, cooking 10 minutes. Add remaining ingredients, bring to a boil and simmer 30 minutes. Combine cornbread ingredients in bowl or baggie

1 box Jiffy Cornbread Mix.
1/2 cup milk
1 egg

Place cornbread batter on top of chili, replace the lid and bake at 400 degrees until brown on top (approx. 30 minutes).

Serves 6


1/2 lb noodles flat egg noodles
2 Tbs dried peas
2 Tbs Parmesan cheese
1/2 tsp dried tarragon
1/4 tsp white pepper
1 can tuna
3 cups water
Salt to taste

Before leaving home or base camp, place noodles in a sealed container, then mix all ingredients -- except tuna -- and place in a durable plastic bag, within the noodle container.

When ready to cook, add 3 cups water to a small pot, and bring to boil. Add noodles and boil till tender.

Drain most of excess water, and add dry ingredients to pot, stirring well. Add a little more water as necessary. Open and drain tuna, then add to noodle casserole, continuing to stir while heating under low heat 5 more minutes.

Serves 2


1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil
1 small zucchini, thinly sliced
16 pepperoni slices
1 small green pepper, julienned
1 small onion, sliced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 cup halved cherry tomatoes
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese

In a large bowl, combine the first 11 ingredients. Coat four pieces of heavy-duty foil (about 12 in. square) with nonstick cooking spray.

Place a quarter of the chicken mixture in the center of each piece. Fold foil round mixture and seal tightly.

Grill, covered, over medium-hot heat for 15-18 minutes or until chicken juices run clear.

Carefully open each packet. Sprinkle with tomatoes and cheeses. Seal loosely; grill 2 minutes longer or until cheese is melted.

Yield: 4 servings

Note: Do up the packets at home for an easy meal on the day you set up camp. You could also combine the first 11 ingredients in a plastic bag and do the packets at camp. If you left out the zucchini and pepperoni you could even freeze the plastic bag and let it thaw in the cooler. Add the other ingredients when you make up the packets.


2 cups all-purpose flour (white or whole wheat)
1 Tbs of baking powder
1/2 tsp salt
1 Tbs dry onion flakes
1 Tbs dry rosemary

Before leaving home or base camp, pre-mix all ingredients and place in a durable plastic bag or well-sealed container. When ready to cook, empty contents into a container and add 1/2 cup of water, mixing well with your clean hands. Add more water as needed, until dough forms a cohesive, firm, dry ball.

Knead 5 more minutes, then create golf-ball size dough balls. Flatten with bottom of can or pan to about 1/8 inch thick.

Fry on hot skillet or griddle 10 minutes per side and serve.

Serves 2

For more CAMPING RECIPES - go to:

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19 ice cream sandwiches
1 carton (12 ounces) frozen whipped topping, thawed
1 jar (11-3/4 ounces) hot fudge ice cream topping
1 cup salted peanuts

Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. x 2-in. pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping.

Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full).

Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. Yield: 15 servings.


1 lb. oreos - crushed
1 stick butter
1/2 gallon mint ice cream

Melt butter, mix with oreos. Press in a 9x13 pan and freeze. Thaw 1/2 gallon mint ice cream until spreadable over cookie crust. Return to freezer.

1/2 C. butter
1 C. powdered sugar
6 oz chocolate chips
5.3 oz can evaporated milk

Melt together. Cool. Spread over ice cream. Freeze.

8 oz Cool Whip

Spread over fudge.

May garnish with chocolate shavings.


1 10oz. package Lorna Doone cookies (or any good shortbread type)
1/2 cup butter, melted
2 small or 1 large packages vanilla instant pudding
2 cups milk
1/2 tsp. rum extract
1 quart butter brickle or butter pecan ice cream, softened
Small container Cool Whip
2 or 3 Heath candy bars

Crush cookies and mix with melted butter. Press into 13x9x2 in. pan or dish. Mix instant pudding with milk; add rum extract; fold in ice cream, mixing well. Spread over crust. Refrigerate until firm. Spread Cool Whip on top. Grate candy bars over top and keep cold until serving time.


15 HONEY MAID Graham Wafers
1 pkg. (8 oz) Cream Cheese, softened
2 cups milk
1 pkg. (4-serving size) Vanilla Instant Pudding
3 cups thawed Whipped Topping, divided
1 cup quartered strawberries
1 cup chopped kiwis (about 4)
1/3 cup flaked coconut, toasted

Arrange  graham wafers in even layer on bottom of 13x9-inch pan.

Beat cream cheese in large bowl with electric mixer on medium speed until creamy.

Gradually add milk, mixing until well blended after each addition. Add dry pudding mix; beat 1 min.

Gently stir in half of the whipped topping; spread over grahams in pan.

Cover with remaining whipped topping.

Top with fruit.

Refrigerate several hours or overnight.

Sprinkle with coconut just before serving.

Store leftover dessert in refrigerator.

How to Toast Coconut
Spread coconut evenly into thin layer on baking sheet. Bake at 350°F for 7 to 12 min. or until lightly browned, stirring occasionally.

Serves 15


2 Tbsp. butter
1/2 cup chopped pecans
4 squares Semi-Sweet Chocolate
ice cream

Melt butter in small heavy saucepan over low heat. Add nuts and sauté, stirring constantly, until light golden brown. Remove from heat; add chocolate and stir until melted and smooth.

Serve 2 Tbsp of sauce warm over 1 scoop (1/2 cup) of ice cream.
Sauce may be made in advance and reheated on top of stove or in microwave oven on medium power until warm.

Serves 4

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Measuring honey: For less waste, brush the measuring spoon or cup with oil or melted butter before measuring sticky substances such as honey, molasses or syrup.

Place a damp cloth or paper towel under your cutting board to keep it from slipping. You also could use a piece of the rubberized shelf liner with holes in it cut to the size of your cutting board. The advantage of this liner is that you can wash it and use it many times.

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2 slices bacon, cut into 1 inch pieces
1 clove garlic, crushed
1 medium onion, chopped
1 pound ground chuck
1 teaspoon salt (more or less to taste)
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/3 cup tomato paste
1 1/2 cup water (more if necessary)
1 cup canned pinto beans, rinsed and drained
5 cups Fritos corn chips
1/2 pound Cheddar or Monterey jack, shredded
Optional: chopped onion and diced fresh jalapenos for garnish

Cook bacon in heavy skillet until fat is rendered. Add onion and garlic and cook until onion is softened.

Add ground chuck and cook over medium high heat, stirring and breaking up lumps, until browned, 3 to 4 minutes. Pour off excess fat and add salt, chili powder, cumin, and tomato paste.

Slowly add water and simmer 10 min, adding more water if necessary. Add beans until heated through.

Divide corn chips among individual wide shallow bowls, top with chili. Sprinkle cheese on top.

Garnish with onion and jalapeno if desired.


4 eggs
3 tablespoons sugar
2 teaspoons HERSHEY’S Cocoa Powder
2 ounces HERSHEY'S Special Dark Syrup
¼ teaspoon vanilla extract
8 slices bread
2 tablespoons butter

Mix together eggs, HERSHEY’S Cocoa, sugar, HERSHEY'S Special Dark Syrup and vanilla. Soak each bread slice in the mixture. Melt butter in a non-stick sauté pan and fry bread slices until golden brown. Top with your favorite toppings.

Yield: 4 servings


2 cups diced or pieced, boned chicken
1 quart curry sauce
1 can or box coconut
1 quart milk
1/4 cup onion, cut fine
1 small or 1/2 clove garlic
1/2 cup finely diced green bell pepper
6 tablespoons fresh peeled tomatoes, with seeds removed
6 tablespoons diced fresh or canned pineapple
1/8 teaspoon grated or ground ginger root
2 teaspoons to 1 tablespoon curry powder
1 teaspoon brown sugar
6 to 8 tablespoons flour

Curry Sauce: Let coconut stand in warm milk; strain through cheesecloth, using 1 cup of milk each time or until coconut is well drained of essence. Blender method: Put 1/2 cup warm milk into blender and then add coconut and blend; drain and add more warm milk. Repeat until you feel you have removed all the essence from the coconut. Squeeze dry the coconut and throw away. Set aside coconut milk until ready for use. This may be done a day in advance, as well as the chicken.

Sauté onion, garlic and green pepper in butter. Add remaining ingredients to onion mixture. Slowly add coconut milk. Simmer slowly until thickened. Add chicken last. Do not add salt until this is all put together - otherwise the mixture will curdle.


4 wedges brie
1/3 pound pistachios
3 eggs, whisked
1 cup flour
2 pints fresh strawberries, cleaned and hulled
1 teaspoon black peppercorns
1/2 cup balsamic vinegar
3/4 cup extra-virgin olive oil
1/2 cup honey
4 servings mixed greens or baby spinach
4 slices pita bread, grilled
Flour for dusting

Coat brie wedges in flour. Dip brie wedges in egg, then roll in pistachios. Pan-fry the brie until golden brown.

In a blender, combine 1 pint strawberries, peppercorns, vinegar, olive oil and honey; process until peppercorns are lightly cracked and mixture is emulsified. Slice remaining strawberries. Sprinkle strawberry slices over baby greens. Place a wedge of brie on each salad. Dress with strawberry mixture.

Serve with grilled pita bread.

Source: Chef Dale Schall, Sierra Pointe Restaurant, Phoenix, Arizona -


¼ cup (½ stick) butter
1 ½ cups sugar
3 tablespoons cocoa powder
2 eggs, beaten
½ cup evaporated milk
1 tablespoon Jack Daniel's® Tennessee Whiskey
1 (9-inch) graham cracker piecrust
Sweetened whipped cream

Heat oven to 350°F. Melt butter in a saucepan over medium heat. Stir in sugar and cocoa powder. Stir in eggs, evaporated milk, and Jack Daniel's®. Pour into the prepared piecrust and bake for 30 to 35 minutes or until set. Cool completely. Serve slices with a dollop of whipped cream sweetened with sugar and a little Jack Daniel's®.

Sprinkle cream with a dusting of cocoa powder. Makes 8 servings.


4 boneless, skinless chicken breast halves,
seasoned with salt and pepper, cut into strips
6 ounces portobello mushrooms, chopped
3 tablespoons crushed garlic
1/4 cup white wine
3 cups whipping cream
3/4 cup grated Parmesan and Romano cheese
1/4 cup Cajun seasoning
1 pound uncooked pasta, cooked al dente
Grated Parmesan cheese (for garnish)

Grill chicken strips and sauté mushrooms in lightly greased frying pan over medium heat.

Meanwhile, prepare Angry Chicken Pasta sauce by combining garlic and wine in medium saucepan. Cook over medium-low heat about 5 minutes to reduce by about half. Add cream, increase heat slightly and heat to 160 degrees F. At this point, mixture will come to a low boil. Reduce heat to simmer; blend in cheeses and Cajun seasoning. Simmer 10 to 15 minutes, stirring occasionally. Remove from heat and keep warm until ready to use.

Combine chicken strips, mushrooms and sauce in 5-quart pot over low heat. Add pasta; toss to coat. Simmer until sauce thickens slightly, about 5 minutes, stirring occasionally. Remove from heat; garnish with additional cheese.

Makes 4 servings.

NOTE: Angry Chicken sauce can be prepared a day ahead and refrigerated until ready to use. When ready to use, reheat over medium heat.

Source: Historic Turner Restaurant — Milwaukee, Wisconsin

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