Pumpkin Walnut Cheesecake

www.tasteofhome.com

This yummy sounding recipe was delivered to my inbox via "Taste of Home". Sounds heavenly! Let me know if you decide to make it.

Pumpkin Walnut Cheesecake

Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons butter, melted
• 
  FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 3/4 cup packed dark brown sugar
• 1 can (15 ounces) solid-pack pumpkin
• 1/4 cup heavy whipping cream
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 5 eggs, lightly beaten
• 
  TOPPING:
• 6 tablespoons butter, softened
• 1 cup packed dark brown sugar
• 1 cup chopped walnuts

Directions

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan.
• In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake.
• Bake 30 minutes longer or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 12 servings.

Quick Chicken Cordon Bleu

I really enjoy chicken cordon bleu...never would have thought to make in the microwave. Thanks, Shawn!

Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)
• 4 thin slices deli ham
• 2 slices Swiss cheese, halved
• 1/4 cup butter, melted
• 1 envelope seasoned coating mix

Directions

• Flatten chicken to 1/4-in. thickness. Place ham and cheese down the center of each; roll up and secure with a toothpick. Place butter and coating mix in separate shallow bowls. Dip chicken in butter, then roll in coating mix.
• Place in a greased 2-qt. microwave-safe dish. Cover loosely and microwave on high for 5-7 minutes on each side or until no longer pink. Let stand for 5 minutes. Discard toothpicks. Yield: 4 servings.

Recipe courtesy of Taste of Home.

Spaghetti Del Monico

Here's a recipe from Bonnie. Looks like it would be quite easy to make. Thanks, Bonnie!

Spaghetti Del Monico

1 lb. bacon
1 green pepper
1 small onion
1 family size can Campbell's tomato soup
1 lb. spaghetti

Cut bacon into small pieces, brown until brown & crispy. Drain off grease
except for just a little. Set bacon aside.

Chop pepper and onions in small pieces and cook saute until soft in reserved
bacon drippings. Add bacon and tomato soup. Turn to low and simmer until
heated thoroughly. Serve over cooked spaghetti.

This is a whole new spin on spaghetti. It is great heated up the next day too!

Classic Cranberry Nut Bread

I used to teach with Alice before I got married and moved away. She has always made the yummiest quick breads. I'm guessing this one will be just as yummy. Sure wish you could make it for me, Alice...

Classic Cranberry Nut Bread

Ingredients:
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts

Directions:
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).

PER SERVING (1 slice): Cal. 211, Fat Cal. 54, Protein 3grams, Carb. 37grams, Fat 6grams, Chol. 18mg., Sodium 313mg.

Harvest Pumpkin Scones

My friend and former co-worker, Alice, sent me this link for Harvest Pumpkin Scones. Sound yummy...and appropriate for this time of year.

Sausage and Penne Marinara

Thanks, Shawn, for submitting this recipe from Taste of Home.

Ingredients

• 2-1/2 cups uncooked penne pasta
• 1 pound Italian sausage links, cut into 1-inch pieces
• 1 large onion, halved and sliced
• 1 medium green pepper, sliced
• 1 tablespoon canola oil
• 1 can (14-1/2 ounces) stewed tomatoes, cut up
• 1 can (8 ounces) tomato sauce
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• Grated Parmesan cheese, optional

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and vegetables are tender. Add the tomatoes, tomato sauce and seasonings; heat through.
• Drain pasta; toss with tomato mixture. Sprinkle with cheese if desired. Yield: 6 servings.

Homemade Baked Macaroni and Cheese

Thanks, Patricia C. for this recipe. Macaroni and cheese is a staple in our house and this one sounds great!

JUST LIKE GRANDMA'S HOMEMADE BAKED MACARONI & CHEESE

Cook 1 box of Elbow macaroni in boiling salted water til tender; drain
In saucepan, melt 6 tablespoons butter; blend in 4 tablespoons all purpose flour, 1 teaspoon salt and and dash of pepper

Add 4 cups of milk; cook and stir until thick & bubbly
Add 1/2 cup of finely chopped onion (optional)
Add 32 slices of white or yellow American cheese (broken into small pieces)
Stir until melted

Add sauce to macaroni.
Turn into large casserole dish
Cut up several pieces of freshly cooked bacon and sprinkle on top of macaroni. (optional-- but delicious)
Slice tomato and arrange slices on top of bacon/macaroni.
Sprinkle all with parsley

Bake at 350 degrees for 35-40 minutes or until heated thoroughly.

YUM!

Could also be used as a side dish with a nice breaded chicken. Also would be nice with chopped broccoli throughout! Be creative!

Chicken Broccoli Casserole

Thanks, Alice!

Chicken Broccoli Casserole

3 cups broccoli florets

2 cups cubed chicken or turkey

1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted

1/2 cup mayonnaise

1/2 cup grated Parmesan cheese

1/2 teaspoon curry powder

1 cup cubed fresh bread

2 tablespoons butter, melted

In a covered saucepan, cook broccoli in water until crisp-tender; drain. Place in a greased 11-in. X 7-in. X 2-in. baking dish; set aside.

Combine chicken, soup, mayonnaise, Parmesan cheese and curry powder; spoon over broccoli. Top with bread cubes and butter. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.

Yield: 6 servings

Grilled Pork Chops with Maple-Apple Glaze

(Picture and recipe courtesy of bettycrocker.com)

Thanks, Shawn!!! Definitely going to be trying these out.

Grilled Pork Chops with Maple-Apple Glaze

1/4	cup real maple syrup
1/4	cup apple butter
1/2	teaspoon ground mustard
4	pork bone-in loin chops, 1/2 to 3/4 inch thick, trimmed of fat
1/2	teaspoon garlic pepper blend
1/4	teaspoon salt

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1. Heat coals or gas grill for direct heat. In 1-quart saucepan, mix maple syrup, apple butter and mustard. Cook over low heat about 1 minute, stirring occasionally, until well blended.
2. Sprinkle pork chops with garlic pepper and salt. Place pork on grill. Brush with maple mixture. Cover and grill over medium heat 10 to 12 minutes, turning and brushing with maple mixture 2 or 3 times, until no longer pink when cut near bone. Discard any remaining maple mixture.

Amazing Cheese Soup Recipe

It's been cool all week here. I'm starting to think about soup!! Here's a recipe from Patricia C.

AMAZING CHEESE SOUP RECIPE!

1 1/2 quarts of water
6 chicken bouillon cubes
1 1/2 cups diced celery
1 1/2 cups diced carrots
1 1/2 cups diced onions
2 1/2 cups cubed potatoes
10 oz bag frozen broccoli (thaw slightly and chop)
10 oz bag frozen cauliflower (thaw slightly and chop)
2 cans cream of chicken soup
1 lb velveeta cheese

Dissolve bouillon in water and add raw veggies then add broccoli and cauliflower. When the veggies are tender, add chicken soup and cheese, heat thru until smooth and hot!

YUM YUM YUM!

It's time for PIZZA!

It occurred to me recently that I haven't shared a single recipe of my own (and honestly, this isn't solely mine...my friend Amanda found the yummy pizza dough recipe on The Pioneer Woman Cooks). I've been so busy trying to get all of your recipes up that I didn't even think to include one. So here goes...

Dough Recipe:

This is some seriously good pizza dough. The recipe says it makes 2 pizza crusts. Mark and I like variety...and thin crust, so this past weekend, I made 3 crusts out of it with three different sets of toppings. Here's the small print...this dough needs to be made at least 24 hours in advance.

1 tsp. active dry or instant yeast
4 cups all-purpose flour
1 tsp. kosher salt
1/3 cup extra virgin olive oil

Sprinkle yeast over 1 1/2 cups warm water. (I use a thermometer to get the water temperature right in order to activate the yeast.) In a mixer, combine flour and salt. With the mixer running on low speed, drizzle in olive oil until combined with the flour. Next, pour in the yeast/water mixture and mix until just combined.

Coast a separate mixing bowl with with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in olive oil. Then cover bowl tightly with plastic wrap and store in the fridge for at least 24 hours...3 or 4 days is even better.

After dough has cured for 1 to 4 days, you are ready to enjoy some yumminess.

Divide dough in two and roll out. I like to use my Pampered Chef stones. Add desired toppings. Bake in a 500 degree oven for 12 minutes. Enjoy!!

My variations:

BBQ Chicken (My fave)

Diced chicken breast
BBQ sauce...my personal favorite is Sweet Baby Ray's Original
Onion and garlic sauteed for just a bit in olive oil
Mozzarella cheese...lots of it!

Use the BBQ sauce as you would regular pizza sauce. Top with the other ingredients. Bake and eat.

Chicken Alfredo (Mark's fave)

Diced chicken breast
1 jar of alfredo sauce
Onion, mushrooms, and garlic sauteed for just a bit in olive oil
Mozzarella cheese...lots of it!

Use the alfredo sauce as you would regular pizza sauce. Top with the other ingredients. Bake and eat.

Buffalo Chicken Pizza (My newest creation)

Diced Chicken breast
1/3 cup Frank's Hot Sauce
1/3 cup melted butter (not margarine)
1/4 cup ranch dressing
Mozzarella cheese

Combine the Frank's, melted butter, and ranch. Spread it on the crust. Add chicken and cheese. Bake and eat.

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Yes, I do make 'regular' pizza. I just enjoy the non-traditional versions more. I will next try to come up with a seafood version...Mark loves anything with crab and shrimp...and maybe even lobster. A local pizzeria has a mac and cheese pizza...I might have to try that too.

Anybody out there....

Hey folks...

Just wondering if anyone is reading this. It looks like it from the counter at the bottom of the page, but rarely does anyone comment. I'm used to feedback on my other blog and I'm feelin' kinda lonely...lol.

Leave me a comment and let me know what recipes you have tried and if they were a hit.

Garden Vegetable and Chicken Skillet

This recipe was found in Taste of Home by Carrie...thanks!

Garden Vegetable and Chicken Skillet

2 pounds boneless skinless chicken breasts, cut into 1/2 inch cubes

1 med yellow squash, chopped

1 med zuchinni, chopped

1 med carrot, chopped

2 tbsp. butter

3 cups baby spinach

1 garlic clove, minced

1/2 tsp. salt

1/2 tsp. pepper

1 cup uncooked instant brown rice

1 1/4 cups water

In a large skillet, saute chicken, squash, zuchinni and carrot in butter for 5-6 minutes ir until chicken is no longer pink; drain. Add spinach, garlic, salt and pepper; cook 2 minutes longer.

Stir in rice and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender.

Best in the West Beans

BEST IN THE WEST BEANS

10-12 SERVINGS

10 Slices bacon (brown, add onion, Sautee)
½ pound ground beef
½ onion – chopped

½ cup brown sugar
1/3 cup white sugar
¼ cup ketchup
¼ cup bar-be-que sauce (any kind)

2 Tablespoons Mustard
2 Tablespoons Molassses
½ teaspoon each Salt & Pepper

16 oz. kidney beans, drained
16 oz. butter beans – drained (I substitute garbanzo beans)
32 oz. pork and beans – drained

Mix all together (finally) and pour into 3 qt. casserole. Bake at 350 degrees for 1 hour.

Note: You can use Bush’s Baked Beans with hamburger, then omit the ½ pound ground beef.

Thanks Alice!

Double Chocolate Cream Cheese Cake

I'm scared to try this! I think I might never stop eating it if I do...lol. Thanks, Elizabeth, this sounds heavenly!!!!

Double Chocolate Cream Cheese Cake

Filling

¾ cup sugar

8 oz cream cheese softened

½ tsp vanilla

1 egg

½ bag chocolate chips

Beat eggs, sugar, and vanilla until fluffy then stir in chocolate chips

1 Chocolate cake mix or plus butter recipe

1 cup water

½ cup melted butter

3 eggs

1 tbs flour

½ bag chocolate chips

Combine all cake ingredients until moist, the beat for 2 minutes at high speed

Pour batter into greased 9 x 13 pan spoon filling over cake evenly, sprinkle ¼ cup sugar over entire cake

Bake a 350 for 45-55 min cool for 15 min. then top with frosting

Magic Fudge Frosting

1 can sweetened condensed milk

1 tbs water

Sprinkle of salt

2 packages of choco melt or 2 squares of unsweetened bakers choc. Melted

Cook on medium until thick stir constantly

When thick remove from stove and add ½ tsp vanilla

Pour on top of cake and spread evenly

Cranberry Pork Chops

I made these about a week ago. I even took a picture. The recipe was very good. The pictures I took...not so much...lol. We enjoyed this super-simple recipe. Hope you do too. Thanks, Shawn!

CRANBERRY PORK CHOPS

By: Parents, September 2008

1 pkg (5.4 oz) Near East Whole Grain Blends Rice; Roasted Pecan & Garlic
1 tablespoon vegetable oil
1 medium yellow onion; halved and sliced
4 boneless pork loin chops; cut 1inch thick
Salt
pepper
1 can (16 oz) whole cranberry sauce
1/4 cup orange juice

1. Cook whole-grain blend (a mixture of brown rice and pearled wheat)
according to the package directions.

2. In a large skillet, heat oil over medium-high. Add onion and cook until
tender, about 4 minutes. Season pork chops with salt and pepper and add to
skillet. Cook until browned on both sides, about 4 minutes.

3. Stir cranberry sauce and orange juice into skillet. Heat just to a boil.
Reduce heat to low and simmer, covered, 5 to 7 minutes more. Serve pork
with whole grains and fruit sauce.

Yield: 4 servings

Zucchini Pie

Anyone have any last-of-the-season zucchini left??? I sure wish I did. I'll have to save this one for next season. Thanks, Melissa!!!!

Zucchini Pie

1 lb hamburger
1/2 chopped onion
8 oz crescent rolls
1 1/2 c chopped zucchini
1/2 c chopped green pepper
butter
shredded cheese
chopped tomatoes

Brown hamburger with onion, salt and pepper. Drain.

Spread rolls over bottom and side of 10 inch pie plate. Spoon meat over rolls. Spread cheese over meat.

Saute zucchini and green pepper in butter with a little salt. Spoon over cheese. Top with chopped tomatoes.

Bake at 325 for 15 minutes. Sprinkle with 1/2 c shredded cheese and bake 15 minutes longer.

Apple Recipes

We were visiting family in southern Illinois this past weekend and the fruit stands were selling local apples. How exciting!! Fresh from the tree apples are yummy!! I thought it was time to share a couple of Carol's apple recipes she sent me recently. Enjoy!

CARAMEL DIP FOR APPLES

1 C butter

1 Can Eagle Brand milk

1 C brown sugar

1/2 C Karo Syrup

Melt butter, brown sugar and syrup. Add Eagle Brand Milk. Boil 5 minutes. Serve with sliced apples.

**********************************

FRESH APPLE CAKE

2 C sugar

2 eggs, beaten

2 C flour

3 tsp cinnamon

2 tsp baking soda

1/4 C oil

1 tsp vanilla

4 C diced apples

Mix first 7 ingredients well. Batter will be a little dry at first. Add diced apples. Grease and flour a 9x13" pan. Bake at 350 degrees for 45 minutes to 1 hour.

TOPPING

1/2 C sugar

2 T flour

1/2 stick margarine

1/2 C brown sugar (firmly packed)

1 C water

1 tsp vanilla

Cook all ingredients on stove until thick, stirring constantly. Add vanilla. Remove from heat. Pour on cake while cake and topping are still warm.

Savory Chicken Breasts

SAVORY CHICKEN BREASTS by Pat F.

4 skinless boneless chicken breast halves

ground black pepper to taste

4 slices swiss cheese

1 can cream of chicken soup

1/4 cup milk

1 cup Panko bread crumbs

3 Tbsp butter melted

Preheat oven to 350 degrees. Place chicken breast in 9x13 baking dish. Season. Top each breast with cheese. Mix together milk and soup and pour over chicken. Sprinkle with bread crumbs and drizzle with butter. Bake covered for 30 minutes; uncover and bake for another 20 minutes.

I found this recipe on Allrecipes.com and it is delicious. I serve with rice. There is lots of sauce and it is so yummy, I could eat it with a spoon!

Chili Coney Dogs

I love, love, love using my slow cooker. I even won one in a blogging contest several months ago. I tend to use the thing for 4 recipes in a row and then I pack it away for a month...lol. How about you?? Do you enjoy breaking out the ol' Crockpot?? This sounds like a fun recipe! Thanks, Shawn!

Chili Coney Dogs

Serves 8

1 pound lean ground beef (90%) lean
1 can (15 oz) tomato sauce
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon dried minced onion
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
1/2 teaspoon pepper
Dash cayenne pepper
8 hot dogs
8 hot dog buns, split
Shredded cheddar cheese, relish and chopped onion, optional

In a large skillet, cook beef over medium heat. Drain. Stir in tomato sauce, water, Worcestershire sauce, onion and spices. Place hot dogs in a 3 qrt slow cooker. Top with beef mixture. Cover and cook on low 4-5 hours or until heated through. Serve on buns with cheese, relish and onion if desired.

Corn Salad

I have to admit...this sounds odd...lol. Michele says it's good and everyone asked for the recipe at a family get-together. I'm going to definitely have to try this...sounds really easy.

Please consider taking pictures of the food you make and e-mailing the pictures to me. While I've tried many of the recipes you've been sending, I haven't made them all.

Also...thanks so much for the response and all the recipes. I've got quite a few and I'm trying to go through them all. If you don't see your recipe on the blog for quite a while, know that it's coming. And...keep sending me more!!!!

Corn Salad

2 cans of whole kernel corn, drained (I'm sure you could use frozen or whatever you want too)

2 cups of shredded cheddar cheese

1 cup of mayonnaise

Mix together. Right before serving, add 1 bag of chili cheese fritos crushed. Mix and serve cold.

Too Much Chocolate Cake

I love Facebook!! About a year ago, my brother sent me a text and asked me if I remembered Dawn, a fellow student at a junior college we all attended. I hadn't heard her name in YEARS! Through Facebook, we have reconnected. Turns out that she still lives near my hometown and is related, through marriage, to one of my former students. Anyway...this recipe is from Dawn. I thought it sounded like another hit with our chocolate lovers. Thanks Dawn!!!

Too Much Chocolate Cake

1 (18.25 oz) pkg Devil’s Food Cake Mix

1 c Vegetable oil

1 (5.9 oz) pkg instant chocolate pudding

4 eggs

1 c sour cream

½ c warm water

2 c semisweet chocolate chips

Directions:

Preheat oven to 350 degrees. In a large bowl, mix together the cake & pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a WELL greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an 1 ½ hours before inverting onto a plate. If desired dust the cake with powdered sugar.

****To make it better, I melt a stick of butter & another pkg of chocolate, semi-sweet or whatever kind you like morsels & drizzle over the top of the cake! All the calories are taken out!!! No guilt!!!

No Bake Peanut Butter Bars

This recipe comes all the way from Utah...from my niece, Sierra. Thanks for sharing!!!! It sounds great and the best part...you don't have to heat up the kitchen because they are no-bake!!

2 cups peanut butter
1 and a half sticks butter softened
2 cups powdered sugar
3 cups graham cracker crumbs
2 cups chocolate chips

grease 13x9inch baking pan
mix 1 cup peanut butter powdered sugar
graham cracker crumbs and 1/2 cup chocolate chips
put in pan

melt the rest of the chocolate chips and peanut butter over stove lowest heat
pour chocolate and peanut butter over graham cracker crust refrigerate for 1 hour and eat them !!!!!!!!!!! keep in refrigerator.

Chocolate Chip Cookie Dough Bars

Images borrowed from www.cookiesandcups.blogspot.com

If those pictures don't tempt all the chocolate lovers out there, I don't know what will!!!! My good friend, Amanda, made these one evening for our small group Bible study. I was in chocolate heaven and HAD to have the recipe. She forwarded the link to me and I was just looking for an excuse to make them. Fortunately, my brother and his family came up for a visit and I had just that excuse. In the words of my niece, Emily, "They are A-MAZ-ING!" Of course, in all fairness, Emily also thinks Justin Bieber is amazing...lol. But seriously...yummy, yummy, yummy!! I hope you have a reason to make them...SOON.

Just in case you missed the link above, please click here for the recipe...and while you're at it, check out the rest of the recipes on Cookies and Cups!!!

Fiesta Salad

Here's a salad recipe from Rachel. Thank you, Rachel!! I don't think we've had any salad recipes yet. I hope we can get a couple more. Hint, hint to my mom...the Queen of Salads...

Fiesta Salad

1 cup mayo

dash of ketchup or chili sauce

dash of cayenne pepper

1 teaspoon chili powder

salt to taste

1 cucumber, diced

1 bell pepper, diced

1 small red onion, diced

3 green onions, chopped

3 large tomatoes, chopped

4 slices of bacon, crumbled

2 cans of kidney beans, one light and one dark

Combine mayo and seasonings. Add the veggies and beans. Garnish with bacon.

Garlic Pork Kabobs

This seemed like an appropriate recipes for the weekend. Although, I'm not sure Mark is going to agree...not that he doesn't LOVE garlic...and kabobs. I don't think he's going to like the idea of standing outside at the grill in all this heat we are having lately.

If you decide to make these, please take a picture an send it to me. I would LOVE to start adding photos to these posts. Please!!!! Thank you, Shawn, for sharing this. I'm certain it's going to be a hit!!

Garlic Pork Kabobs

Serves 4

1-3/4 cups Swanson chicken stock
2 tablespoons cornstarch
2 cloves garlic, minced
1 tablespoon packed brown sugar
1 tablespoon ketchup
2 teaspoons vinegar
1 boneless pork loin (about 1 pound), cut into 1 inch cubes
12 medium mushrooms
1 large red onion, cut into 12 wedges
4 cherry tomatoes
4 cups hot cooked regular long grain white rice

Stir the stock, cornstarch, garlic, brown sugar, ketchup and vinegar in a saucepan. Cook and stir over medium high heat until mixture boils and thickens. Remove the saucepan from heat. Thread alternately the pork, mushrooms and onion onto 4 skewers. Lightly oil the grill rack and heat grill to medium. grill the kabobs for 20 minutes or until pork is cooked through, turning and brushing often with the stock mixture. Place 1 tomato onto the end of each skewer. Heat the remaining stock mixture over medium heat to a boil. Serve the stock mixture with the kabobs and rice.

A few more zucchini recipes...

>

I am going to post a couple of zucchini recipes that I've received from two different people...just in case you have some of the yummy veggie hangin' out in your fridge.

Sorry that the font is all wonky. For some reason I couldn't get it to format properly. Oh well.

This first recipe for zucchini bars and frosting is from my good friend, Carol.

ZUCCHINI BARS

2 C sugar

1 C oil

3 eggs

2 C flour

1 tsp cinnamon

1 tsp salt

2 tsp baking soda

¼ tsp baking powder

1 tsp vanilla

2 C shredded, ungrated zucchini

1 sm carrot, shredded

¾ C rolled oats

1 C chopped nuts

Beat together sugar, oil and eggs in large bowl or food processor. Beat in flour, cinnamon, salt, baking soda and powder and vanilla. Beat 1-2 minutes until well mixed. Fold in zucchini, carrot, oats and nuts; mix well. Pour into 15x10x1" pan (jelly roll pan or cookie sheet with sides). Bake at 350º for 15-20 minutes.

Makes 3 dozen bars in this size pan.

Also makes a good cake in a 9x13" pan.

FROSTING FOR ZUCCHINI BARS

½ C soft butter

¼ tsp almond extract

2 tsp vanilla

2-½ C confectioners sugar

1 pkg (3 oz) creamed cheese, softened

Beat all ingredients together until smooth. Set aside. Frost after bars are cool.

Cut into bars.

Hope you can use this. This is zucchini season. Seems like people who grow them are trying to find ways to use them now. When I make these I usually just use a 9 X 13" cake pan and bake them as a cake.

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The next two recipes are from my former co-worker, Alice. Enjoy your retirement, my friend...assuming your husband lets you slow down...lol

EGG-STUFFED ZUCCHINI

4 medium zucchini squash (about 1 ½ pounds)

½ cup water

1 large tomato, chopped

2 tablespoons butter or margarine

3 beaten eggs

¼ teaspoon salt

Dash of pepper

½ cup shredded sharp American cheese (2 ounces)

Halve zucchini lengthwise. Scoop out pulp, leaving ¼-inch shell. Chop pulp to make 1 cup; set aside. Place zucchini shells, cut side down, in large skillet. Add the water. Simmer, covered, till just tender, 5 to 6 minutes. Drain; turn cut side up in same skillet. Sprinkle with a little salt.

Meanwhile, in medium skillet cook zucchini pulp and tomato in butter till squash is tender, about 3 minutes. Add eggs, the ¼ teaspoon salt, and pepper. Cook over low heat till just set, lifting with spatula so uncooked portion runs underneath. Spoon egg mixture into zucchini shells. Top with cheese. Cover; heat till cheese melts. Makes 4 servings.

Alice is well-known in her circle of family and friends for her quick bread recipes. Yummy!

ZUCCHINI BREAD

2 Loaf pans 9 X 5 X 3 Bake 1 hour at 350 degrees

3 eggs 3 cups flour

1 cup Crisco oil 1 teaspoon baking soda

2 cups sugar ¼ teaspoon nutmeg

2 cups grated zucchini 3 teaspoons cinnamon

2 teaspoons vanilla ¼ teaspoon cloves

1 teaspoon salt ¼ teaspoon baking powder

Beat eggs until foamy. Add oil, sugar, zucchini and vanilla. Add dry ingredients. May add nuts if desired.