Pineapple Zucchini Bread

Another good addition from mom to add to the quick bread... I hope to have better luck with this one than banana bread! Thanks mom!

2 Cups sugar
1 Cup oil
2 tsp vanilla
1 Cup crushed pineapple, drained
2 Cup shredded zucchini
1/2 Cup yogurt
3 1/2 Cup flour
2 tsp soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1 Cup raisins
1/4 tsp salt
1 cup walnuts

Bake at 350º for 1 hour

Makes 2 loaves.

I will have to double check the process, but I assume it's just mix together as you might for banana bread - the dry mixed together before adding to moist mix.

Salted Nut Roll Bars

We used to make these salted nut rolls that were SO good, but SO incredibly painstakingly tedious to make. This recipe has taken it's place and we don't look back ~ just forward to the next pan!

1 Can Sweetened Condensed Milk
1 TBsp Butter
1 12oz. Bag Peanut Butter Chips
1 bag Mini Marshmallows
1 12 oz. Bottle Dry Roasted Peanuts

Lightly grease a 9 x 13 pan w/ butter (I just use the wrapper remnants) and spread 1/2 of the peanuts evenly on the bottom.

Melt condensed milk, butter, and chips. Add marshmallows, stir and remove from heat immediately. Marshmallows do not have to be completely melted, it's better if they're not.

Pour melted mix over layer of peanuts and top with the remaining peanuts. Chill

Giada's Lemon Spaghetti

Saw this, had to add it, must try it soon. It sounds so good, light, and fresh! Now, to figure out the best accompaniments...oh, credit where credit due - I saw it on Today show this morning, Giada de Laurentiis, from the Food Network was cooking...

• 1 pound spaghetti
• 2/3 cup olive oil
• 2/3 cup grated Parmesan
• 1/2 cup fresh lemon juice (about 3 lemons)
• Salt and freshly ground black pepper
• 1 tablespoon lemon zest
• 1/3 cup chopped fresh basil leaves

Directions

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Lloyd's "Bam" Spice and Rib Rub

JJ's uncle Lloyd and aunt Marie Anne are more in our good cook clan and they swap BBQ rib-grilling techniques at every meeting. Lloyd has graciously shared many of his recipes - they will soon be posted here as well. This one is a nice mix of the basics with a kick!

5 Tbsp paprika
1/4 cup garlic powder
2 Tbsp onion powder
1 Tbsp seasoned pepper
1 Tbsp cayenne pepper
2 Tbsp oregano
2 Tbsp thyme

Mix together and store in and air tight container. Use this spice by itself by sprinkling on meat and poultry or mix with other ingredients to use as a meat rub -

Refer to following rib rub recipe, say that 10 times, fast!

1 cup brown sugar
1/2 cup white sugar
1/2 cup seasoned salt
1/2 cup Lloyds "Bam" Spice

Mix together and store in air tight container. Rub liberally on meat to be grilled, especially good on pork.

JJ's Favorite Lasagna

- JJ likes it so much, he's even made it...yes, he's ventured into the kitchen to make it (after sending me to the store with the list of ingredients, of course!) Thanks for the recipe Pat!

2 lb Italian sausage

1 clove garlic, minced

1 T Whole Basil

1 1/2 tsp Salt

1 1lb can stewed tomatoes

2 6 oz cans tomato paste

10 oz lasagna noodles

2 eggs

3 cups Ricotta or Cottage Cheese

1/2 cup grated Parmesan Cheese

2 T Parsley Flakes

1 tsp Pepper

1 lb Mozzarella Cheese

Brown meat slowly, drain. Add next 5 ingredients and 1 cup water. Simmer, covered, for 15 minutes, stirring often. Cook noodles in boiling salted water, drain and rinse. Beat eggs; add remaining ingredients to egg mixture, except mozzarella.

Layer half of the noodles in baking dish, spread half Ricotta or Cottage Cheese filling; add half of the mozzarella and half of the meat mixture. Repeat

Bake at 375º for 30 - 45 minutes. (or assemble early and refrigerate, then bake 45 minutes to an hour)

Let stand 10 minutes before cutting and serving. Serves 8-10

Yet Another Taco Dip

Maybe we should have a taco dip tasting party...hmm...what to serve with that?!
I like them and have used them, so, I'm posting them - you may take your choice. oh, and yes, it's also layers.

Mix together the following and spread on serving plate, then refrigerate:

8 oz. cream cheese
8 oz. sour cream
1 pkg. avocado dip
1 tsp salt (at your discretion)
1 TBsp lemon juice

Before serving add by layers:

1/2 head shredded lettuce
4 finely diced tomatoes
1/2 - 1 green pepper, diced
sliced green and black olives to your taste

Final layer:
8 oz shredded cheese - your choice as there are some good blends/options out there these days

Serve with chips

Spinach Shrimp Dip

1 10 oz. Pkg Chopped Frozen Spinach - thaw and drain well
1 Cup Sour Cream
1 Cup Mayo
1 TBsp Horseradish
1 Pkg. Knorr Vegetable soup mix
1 8 oz. can Water chestnuts - drained and chopped
4 TBsp Finely chopped red onion
2 Cups Cooked, peeled baby shrimp

Combine spinach, sour cream, mayo, and horseradish, mix in soup mix, water chestnuts, onion and chill for 2+ hours. Before serving, stir in shrimp gently to mix. Serve with your choice of breads or crackers.