Friday, August 31, 2007

French Dip Sandwiches

There's really no big secret to this recipe, it's just really easy and yummy and my family has been loving it lately. I just slow cook a roast all day in the crockpot and then purchase our favorite baguettes and put it all together. Since our family is still small we'll have roast etc. one day and a couple of days later have the sandwhiches with the leftovers.

In crockpot put
1 roast
1 sliced onion
bag of baby carrots
a little salt
2 C beef broth

Slow cook all day.

The baguettes are from Classy Cuisine in Riverwoods. You buy them for $2 par-baked and stick them in the oven at 350 for 8 minutes and they come out crusty on the outside and soft on the inside.

Slice open the baguette, put in meat and serve with leftover sauce. You can also add cheese and carmalized onions.

Zucchini Brownies

Since the bounties of the harvest are upon us I thought I would post one of my favorite zucchini recipes. Eden actually brought this to the August Supper Club. I've always attributed this recipe to our neighbor, Leslie E., since she is the only one I recall ever making them, but my great aunt recently informed me that it's actually my Grandma Jesperson's recipe (which makes sense because she and Leslie were next door neighbors for years). The original recipe says that the chocolate chips are optional but I personally think they are a must. Anyway, we LOVE it and I've been freezing my extra grated zucchini so I can make this in the coming months.

1/3 C oil
1 egg
2 tsp vanilla
1 1/2 C sugar

Sift together:
2 C all-purpose flour
1 tsp salt
1 1/2 tsp baking soda
1/4 C cocoa powder

Add to creamed mixture and then add:
1 C nuts (optional - I don't add them)
2 1/2 C grated zucchini

Spread in 9x13 greased pan and sprinkle with 1/3 C semi-sweet chocolate chips.

Bake 350 degrees for 20 - 25 minutes or until toothpick comes out clean.

Thursday, August 30, 2007

Hershey's Creamy Frosting

It was requested that I post the chocolate frosting I use on the chocolate eclair cake. This is just the frosting in the hershey's cookbook and it tends to be what I go off of. This is a very small recipe though so I at least double it. Then, to top the chocolate eclair cake, I make me much thinner(so just add more milk) so it's easier to put on the cake and goes with the consistancy of the dessert better!

3T Butter
3 T Cocoa
1 T Corn Syrup
½ t Vanilla
1 c. Powered Sugar
1-2 T Milk

Wednesday, August 22, 2007

Peach Cobbler

My Mom found this recipe years ago in the Deseret News. We love it!

7 c. peaches, peeled and sliced
1/2 c. sugar
2 T. flour
1 T. lemon juice
1/2 tsp. vanilla
1/4 tsp. almond extract
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 c. water

1 c. flour
1 c. sugar
1 tsp. baking soda
1/2 tsp. salt
4 T. butter
2 eggs slightly beaten

Combine all and beat until smooth. Drop over peach filling.
This is really thick and so I microwave (45 sec. or so) it so it covers more of the peaches instead of just falling in big globs.

Bake at 375 for 35-40 minutes.

Thanks for letting me join Supper Club! It's fun to be back!

Chocolate Eclair Cake

Here is the dessert I forgot to post from last month!

2 small boxes French Vanilla pudding
4 1/2 c milk
1 12 oz cool whip
Graham Crakers - around 3 packs

Mix pudding, milk; add cool whip. Line pan with crackers - alternating with pudding. Thin chocolate frosting on top!

Flank Steak Marinade

My little family was sick last week so I couldn't make it to Supper Club so here is my favorite grilling marinade.

1/2 c Soy Sauce
2 Tbsp. Lemon Juice
2 Tbsp. Canola Oil
1 tsp. Gound Ginger
1 Tbsp. chopped Onion
1 clove minced Garlic
1/4 tsp. Black Pepper
Herbs to taste

Mix ingredients well; Grill as desired. This can be used for any meat. My favorite is with Salmon. It's SO good, even cold the next day!
*I often use sprite or fresca in place of the lemon juice, sometimes extra too, cause it can get a little salty.

Sunday, August 19, 2007

Grilled Reuben Sandwich

These are so quick and yummy you’ll hardly notice you even had to cook dinner.

Yummy bread: sourdough, rye, cracked wheat, etc
Pastrami (I’ve been liking the Turkey Pastrami lately. Harvest Fresh has one that is a little pricey but oh-so-good.)
Provolone or Swiss Cheese
Lite House Thousand Island Dressing (I added a little ketchup because it wasn't quite sweet enough for my taste.)

Assemble sandwich, butter bread and grill on stove or panini grill.

Wednesday, August 15, 2007

Char-Grilled Honey-Braised Chicken

Okay, this is my first time posting, so let's see if this works! This is the grilled chicken recipe I brought to the August Supper Club...

Char-Grilled Honey-Braised Chicken
(Bun Ga Nuong)

1 lb. Boneless, skinless chicken breasts
2 Tbsp. soy sauce
1 Tbsp. lime juice
2 Tbsp. brown sugar
2 cloves garlic, minced

Cut chicken into large chunks or strips. Combine brown sugar, soy sauce, lime juice, and garlic. Pour over chicken and marinate in refrigerator about 30 minutes (or longer). Brush with honey and grill about 10 minutes. Garnish with chopped peanuts, cucumber, and lettuce. Drizzle with extra honey.