Week 31: Zucchini Cake with Cream Cheese Frosting

Recipe:  Zucchini Cake with Cream Cheese Fosting

From:  Allrecipes.com (Submitted by AMISPKRIS)

Category: Dessert

Rating:

Ingredients:

3 eggs

1 cup vegetable oil (I used 1/2 cup oil; 1/2 cup applesauce)

2 cups white sugar (pretty sure I ran out of sugar so I used half white and half brown)

2 teaspoons vanilla extract

2 1/3 cups all-purpose flour

1/4 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

2 cups grated zucchini

(I added about a teaspoon each of cinnamon and nutmeg)

1/2 cup margarine (I only used 1/4 cup)

1 (3 ounce) package cream cheese

2 1/2 cups confectioners' sugar

(I might have put in some vanilla, too)

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. In a large bowl, mix together the eggs, oil, sugar and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture. Mix in the zucchini. Spread the batter evenly into the prepared pan.
3. Bake for 20 to 25** minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting. 
4. To make the frosting, blend together the margarine, cream cheese and confectioners' sugar until well blended. Spread over cooled bars before cutting.

**This cooking time would probably work well if you made them bars and not a cake, meaning you cook them in a jelly roll pan instead of a 9 x 13.  I think it took closer to 40 minutes in the 9 x 13 pan.

Week 30 (Bonus): Chocolate Zucchini Cake

Recipe:  Chocolate Zucchini Cake

From:  Zucchini Patch (Kathey Shreves and Bonnie Millhollin)

Category: Dessert

Rating: It was okay ... a little crumbly.  And, I forgot a picture.  I have two of the three cakes in the freezer, so when we eat the next one, I'll try really hard to take a picture.

Ingredients:
3/4 cup butter
2 cups sugar
3 eggs
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup cocoa
2 teaspoons vanilla
2 1/2 cups grated zucchini
1/2 cup milk
1 cup chopped nuts  (I may have used chocolate chips, but I don't remember.  I know I didn't use nuts ... the kiddos don't like nuts in their food.)

Directions:

1. Cream butter and sugar.  Beat in eggs.
2. Combine all ingredients, stir well until blended.
3. Spoon into 2 greased and floured loaf pans.  (I used 3 9-inch round cake pans.)
4. Bake at 350 degrees for 40 to 50 minutes.

Week 30: Zucchini Bread

Recipe:  Zucchini Bread

From:  Zucchini Patch (Kathey Shreves and Bonnie Millhollin)

Category:  Breakfast

Rating: Yummy!  (I know, these are scientific ratings ... but at least you get the idea!) 


Ingredients:
3 eggs
1 cup oil
2 cups brown sugar
2 cups grated zucchini
2 teaspoons vanilla
1/2 cup wheat germ
1 tablespoon sesame seed  (I did not use)
3 cups flour
1 teaspoon soda
1/2 teaspoon baking powder
1 teaspoon salt
3 teaspoon cinnamon
/2 cup chopped walnuts (I used mini chocolate chips)


Directions:

1. Beat eggs until light and foamy, add sugar, oil and vanilla.  Mix lightly but well.
2. sift other dry ingredients.  Add to egg mixture and blend.  Stir in nuts (or chocolate chips).
3. Sprinkle with sesame seeds on top prior to baking.  (I didn't do this.)
4. Bake in two greased 9 X 5" loaf pans at 325 degrees for 1 hour.
5. Let stand in pans for 10 minutes, then remove and cool on racks.

Week 29 (Bonus): Blueberry Salad (aka K-State Salad)

Recipe: Blueberry Salad (aka K-State Salad)

From:  Allrecipes.com (submitted by RAC70)

Category:  Side Dish

Rating:  Yummy and a must for K-State watch parties and/or tailgates!  The jello/blueberry part turns out purple and with the white cream cheese topping, it obviously should be served by K-Staters everywhere!

Ingredients

• 2 (3 ounce) packages raspberry flavored gelatin mix
• 2 cups hot water
• 1 (20 ounce) can crushed pineapple, drained
• 1 (21 ounce) can blueberry pie filling
• 1 (8 ounce) package cream cheese
• 1/2 cup white sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract

Directions

1. Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm.
2. Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving.

Week 29: Banana Loaf

Recipe:  Banana Loaf

From: Healthy Cooking for your Kids

Category:  Breakfast

Rating: Pretty good.  I really didn't care for the "orangy" flavor.

Ingredients:

unsalted butter, for greasing

scant 1 cup white self-rising flour

scant 3/4 cup light brown self-rising flour

generous 3/4 cup packed raw brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 large ripe bananas, peeled

3/4 cup orange juice
2 eggs. beaten
4 tablespoons canola oil
sea salt


For topping:
honey
sliced banana
chopped walnuts


Directions:

1. Preheat the oven to 350 degrees.  Lightly grease and line a 1-pound loaf pan.
2. Sift the flours, sugar, a pinch of salt and the spices into a large bowl.
3. In a separate bowl, mash the bananas with the orange juice, then stir in the eggs and oil.  Pour into the dry ingredients and mix well.
4. Spoon into the prepared loaf pan  and bake in the preheated oven for 1 hour, then test to see if it is cooked by inserting a skewer into the center.  If it comes out clean, the loaf is done.  If not, bake for an additional 10 minutes and test again.
5. Remove from the oven and let cool in the pan.   Turn the loaf out, slice, and serve with honey and sliced bananas and/or walnuts.

Week 28: Raspberry Cheesecake Bars

Recipe: Raspberry Cheesecake Bars

From:  South Dakota Human Services Center (submitted by Barb P.)

Category:  Dessert

Rating: Yummy!

Ingredients:
1 cup sugar, divided
1/2 cup softened butter
1 1/4 cup all-purpose flour
1 oz. package cream cheese, softened
1/2 tsp. almond extract
1 egg
1/4 cup seedless red raspberry jam

Directions:

1. Preheat oven to 350 degrees.  Grease a 9-inch square baking pan.  
2. Combine 1/2 cup sugar and butter in large bowl.  Mix well.  Stir in flour until crumbly.  Press into pan.  Bake 15 to 18 minutes, until edges are lightly golden.  Mixture will not be fully cooked.
3. Combine remaining 1/2 cup sugar, cream cheese, almond extract and egg.  Beat with mixer on high speed until well blended.  Pour cream cheese mixture over crust.
4. Place 2 tablespoons jam in microwavable bowl and microwave 15 seconds, until slightly melted.  Stir to blend.  Spoon over cream cheese mixture.
5. Using tip of spoon, carefully swirl jam into cream cheese layer, being careful not to disturb the crust.  
6. Bake 18 to 20 minutes until set.  Cool on wire rack for 30 minutes.
7. Stir remaining jam and spread evenly with back of a spoon over the bars in a thin layer.  Refrigerate 30 minutes before cutting.  Store in refrigerator.

Week 27: Open-Faced Cheese Steak Sandwiches

Recipe:  Open-Faced Cheese Steak Sandwiches

From:  What's For Dinner? by Michael Roberts

Category:  Main Dishes

Rating: They were okay.  I might make them again with a few changes (like adding some sauteed onions and peppers on top, but they were kid-friendly, so that was a plus.

Ingredients:

1 1-pound loaf French or Italian bread

2 tablespoons unsalted butter

1/4 cup olive oil

2 tablespoons minced garlic

1 3/4 pound beef skirt steak (or sirloin or flank steak)

1 small onion, finely minced (about 1/2 cup)

1 tablespoon all-purpose flour

1/2 cup milk

1/4 pound sharp Cheddar cheese, grated

Directions:

1. Preheat the oven to 425 degrees.  Slice the bread open along one side and open it flat like a book.
2. Combine the butter, 3 tablespoons of the oil, and the garlic in a small saucepan, and heat over low heat for 5 minutes.  Pour evenly over the bread.  Close the loaf and wrap in foil.
3. Heat the remaining 1 tablespoon oil in a heavy skillet over high heat.  Add the steak and sear well on both sides.  Lower the heat to medium, add the onion, and cook for 4 minutes for medium-rare steak, or longer if desired.   Transfer the steak to a plate and keep warm. Sprinkle the flour over the onion in the skillet and mix well.  Stir in the milk and cook for 1 minute, or until thickened.  Reduce the heat to low, stir in the cheese, and heat just until the cheese is melted.  Remove from the heat and keep warm.
4. Meanwhile, place the bread in the oven and bake until heated through, about 5 to 7 minutes.
5. Cut the bread into 4 pieces.  Place on individual plates and open out each piece of bread.  Thinly slice the steak on the bias, against the grain, and arrange on the bread.  Stir any juices from the streak into the cheese mixture and spoon over the sandwiches.  Serve immediately.