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To add to the ongoing online recipe collection I bring to you Buffalo Chicken Dip. This recipe originally came to us from our friends the Hansen’s.

Buffalo Chicken Dip

• 4 bonless chicken breast
• 12 oz hot sauce
• 16 oz cream cheese
• 16 oz blue cheese dressing
• 8 oz monterey jack cheese
• 1/2 cup celery

Season and bake the chicken in a shallow backing at 350 degrees for 1 hour. I generally bake the chicken in advance a day or two. After the chicken i cool, shred the chicken and layer into a 9×13 pan. Cover with the hot sauce. Melt together the cream cheese and blue cheese dressing in a pot or a double boiler. Pour the melted cheese mixture over the chicken and hot sauce. Sprinkle the shredded cheese on top and bake for 30 – 40 minutes at 350. Remove from oven and top with chopped celery. I serve it with corn tortilla chip scoops.

Enjoy!

I was recently given a bunch of home-grown zucchini and ended up shredding it for use now and for freezing. I immediatly thought of this chocolate cake that my grandma Lacher use to make when I was small and visiting her house. I loved to help her make it and totally enjoyed sharing in the eating of it, she seemed to always have it around in the summer.

Grandma Lacher’s Chocolate Chocolate Chip Zucchini Cake

• 1/2 cup butter (room temperature)
• 1/2 cup vegetable oil
• 1 1/3 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup milk
• 1 Tbsp white vinegar
• 4 Tbsp cocoa powder
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 2 1/2 cups flour
• 2 cups grated zucchini
• 12 oz chocolate chips

Preheat the oven to 325 F.  Cream together the butter and the sugar.  In a small glass mix together milk and vinegar or use sour milk.  Add in oil, eggs, vanilla, and milk mixture and mix.  In a separate bowl combine cocoa, baking soda, cinnamon, salt and flour.  Sift or mix the dry ingredients together so they are combined well.  Slowly mix the dry ingredients into the creamed mixture until well incorporated.  Fold in the grated zucchini.  Pour mixture into a greased 9 x 13″ pan and spread evenly.  Sprinkle the chocolate chips evenly across the top.  Bake for 40 to 45 minutes.

After my first time making this today with my two little girls we sat down for a piece of cake while it was still warm.  The flavors and memories of my childhood sharing this cake with my Grandma Lacher came flooding back in.

Enjoy folks and make a memory with your children today.

Be Blessed,
dl

Side note: The original recipe called for 1/2 cup of sour milk, since we don’t tend to have sour milk readily available the use of the 1 Tbsp of white vinegar to milk will to the trick.

This is the first recipe we have tried out of the Beachbody Power 90 Recipe Book. Delicious!

Vegetarian Curry

• 1/2 onion, diced
• 1 Tbsp curry powder
• 1 cup vegetable stock
• 3 oz tomato paste
• 1 small garlic clove, minced
• 1 cup chickpeas
• 1/2 cup tomatoes, chopped
• 1/2 cup cauliflower, chopped
• 1 cup cooked brown rice

Prepare brown rice according to package directions.  Saute onion and garlic in 1 Tbsp of stock until tender.  Add remaining stock, chickpeas, vegetables, and tomato paste; stir together.  Sprinkle in curry powder and mix well.  Simmer for 10 minutes or until cauliflower is tender.  Serve over rice.  Serves 2.

It is blueberry season here in Michigan.  One of the ways that we like to enjoy blueberries is in the following blueberry muffin recipe.

Blueberry Muffins

• 1/2 cup butter
• 2 cups flour
• 1 1/4 cup sugar
• 2 eggs
• 1/2 cup milk
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups blueberries

Preheat the over to 350 degrees.  Sift together flour, baking powder and salt and set aside.  Cream together butter and sugar until light and fluffy.  Add the eggs to the butter mixture and blend well.  Add the milk and the flour mixture and beat until combined.  Fold in the blueberries.  Fill muffin tin sections 2/3 full and bake 25 to 30 minutes.  If you wish sprinkle a small amount of raw sugar on the top of the muffins before baking.

Enjoy and feel free to send some along.

This recipe has been requested by some friends at work, so here it is. … looks like a flop while you are making it, turns out awesome in then end.

Rhubarb Cobbler

• 4 cups chopped rhubarb
• 1/2 cup sugar
• 2 Tbsp butter
• 1/2 cup milk
• 1 cup flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup sugar
• 1 tsp cornstarch
• 1 cup boiling water

Evenly distribute rhubarb on bottom of baking dish (8×8 in original, we used a 9×13). Cream together sugar (1/2 cup), butter, milk, flour, baking powder and salt. Pour mixture over the top of the rhubarb. Combine sugar (1 cup) and cornstarch and sprinkle over the stop of the creamed topping. Pour boiling water of the top of the whole thing and bake for 60 minutes at 350 F.

We it hot out of the oven with a little bit of ice cream.  This one originally comes from my dad, it is awesome.

A second in the new recipe posts, the chipolte slaw that I use to to some amazing fish tacos.

Chipotle Slaw

• 2 tsp chipotle powder
• 2 tablespoons honey,
• 1 tablespoon lime juice
• 3 tablespoons light mayo
• 2 cups shredded cabbage (1 cup white, 1 cup red is a nice mix)
  
• 1/4 cup fine chopped or thinly sliced red onions

This makes for an amazing topping to fish tacos along with some guacamole… that recipe is to come.  Enjoy all.

The first in what are going to be some new posts to post some of my and my families favorite recipes.  This first one of marinated tomatoes comes to us from our wonderful friend Jennifer.  They are simply a wonderful addition to a meal in the summertime when the tomatoes are at their peak.

Marinated Tomatoes

• 3 large tomatoes medium to thick sliced
• 1/3 C olive oil
• 1/4 C red wine vinegar
• 1 tsp salt
• 1/4 tsp pepper
• 1 clove garlic minced
• 1 Tbsp basil
• 1 Tbsp parsley

Shake well & chill. Pour over tomatoes. Enjoy