Tuesday, May 22, 2012

Squash Slaw

Continuing with my quest to add more vegetable servings to my day, I ran across this recipe that had been scribbled on a scrap of a paper towel.  I suspect I found this in a magazine while sitting in a waiting room somewhere waiting, patiently, or maybe not too patiently, for an appointment of some kind or another.

There is a good bit of grating involved but other than that, it goes together fairly quickly.  The result is not only colorful but quite refreshing and delicious.

Squash Slaw
The green onions were camera-shy

2 large or 3 medium yellow squash
2 large or 3 medium zucchini
3 medium carrots
1/4 cup finely chopped red bell pepper
2 green onions, finely chopped

Peel and grate the squash and zucchini. Squeeze out excess water using paper towels or a clean cloth and place in a medium bowl.  Peel and grate carrots and add to squash mixture.  Stir in the diced red bell pepper and green onions. 


1/2 cup distilled white vinegar
1/4 cup vegetable oil
1/4 cup Stevia (it called for sugar)
1/2 teaspoon salt
1/2 teaspoon black pepper

Whisk all ingredients together until well blended.  Pour over vegetable mixture.

Cover and chill at least one hour before serving.

Linked up at Weekend Potlluck #19 and Gooseberry Patch's Beat the Heat...

Friday, May 18, 2012

Butter Bean Salad

I am so looking forward to fresh summer vegetables and as a result seem to be drawn to salad recipes.  That's a good thing ... for the waistline at least.

This Butter Bean Salad was an instant hit and it's super easy.  The recipe was clipped from a magazine ad, not sure what magazine though.  I've been instructed to add it to the "keeper" list.
Butter Bean Salad

2 15-ounce cans butter beans, drained
1 12-ounce bag frozen whole kernel corn, thawed and drained
onion powder
garlic powder
1 cucumber, peeled and diced
1 cup diced onion
2 cups grape tomatoes, halved
1 cup cilantro leaves, roughly chopped
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 1/2 tablespoons fresh lime juice
2 teaspoons black pepper
salt to taste
1/2 cup olive oil

Place butter beans in a colander to drain; add thawed corn.  Give each a light sprinkle with onion powder and garlic powder.  Transfer to a medium bowl and stir in remaining ingredients.
A couple of notes ... 

Since I don't believe food should be painful to eat, I used only a scant 1/4 teaspoon of the ground red pepper and it had kick a-plenty, also

I drizzled the olive oil until it looked moistened enough to suit me, probably did not use a full 1/2 cup as the recipe said.

I didn't count these beans, but I did link up at Weekend Potluck #18 and at BruCrew's Trick or Treat Tuesday and at Strut Your Stuff Saturday!  Click below and check out all the great posts!

Weekend Potluck LinkyPhotobucket

Friday, May 11, 2012

Chocolate Lush

... or as Mother called it, "Layered Chocolate Delight."

It will answer to either name.  It is both lush and a delight, so take your pick.

Since this is Mother's Day weekend I chose a recipe from her "Favorites" collection.

This was one she made often, I loved it, and it reminds me of her.

Layered Chocolate Delight
(Chocolate Lush)

1 1/2 cups all purpose flour

1 1/2 sticks margarine, melted
1 cup chopped pecans

Mix together and press in bottom of a 9- x 13-inch pan.  Bake at 350 degrees for 25-30 minutes until set and lightly browned.  Let cool for a few minutes.

8-ounce cream cheese, softened
1 cup powdered sugar
16-ounce tub whipped topping, thawed
5 Heath candy bars, crushed
(I used about 1/2 bag of English toffee chips)

Place cream cheese in a mixing bowl and beat at low speed until creamy.  Add powdered sugar and mix until well blended.  Fold in 1 cup of the whipped topping.  Spread evenly over cooled crust.

2 small boxes instant chocolate pudding
3 cups milk

Whisk together pudding and milk until smooth.

Let set until thickened then spread over cream cheese layer.

Spread the remainder of the whipped topping over the chocolate layer and sprinkle generously with the crushed candy bars.  

Chill several hours or overnight before serving.  For this one, I used the chocolate fudge flavor of instant pudding.  Every now and then, Mother would change it up and use butterscotch pudding.  Trust me, it is equally as lush.

I found this picture of Mother in the kitchen.  The folding metal table was set up in the middle because the stove top and counter top were full of other dishes. We ate buffet style, with the little ones going through the line first.

Based on the menu laid out in front of her this is most likely a Thanksgiving family dinner because I spy the Cranberry salad, one of my favorites, and she always made this at Thanksgiving!  A lot of good cooking took place here.

I loved this kitchen ... and don't you just love that wallpaper!!

Linked to ...

Weekend Potluck #17, 
and at BruCrew's Trick or Treat Tuesdays,
and at Strut Your Stuff Saturday ...


Sunday, May 6, 2012

Not-So-Velvet Chocolate Trifle

It seemed like a good idea - Chocolate Velvet Cake with Cream Cheese Butter Pecan Frosting - a clipping from Southern Living 2003.  I needed a baked item for a school function, but sometimes things don't go as planned.

And so we began ...

Chocolate Velvet Cake

1 1/2 cups semisweet chocolate chips
1/2 cup butter, softened
1 (16-ounce) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) container sour cream
1 cup hot water
2 teaspoons vanilla extract

Melt the chocolate chips in the microwave at 30-second intervals until melted, about 1 1/2 minutes.  Stir until smooth.

In a large mixer bowl, beat softened butter and brown sugar at medium speed for about 5 minutes or until well blended.  Add eggs, one at a time, mixing well after each.  Add melted chocolate, beating until blended.

At this point, I just wanted to grab a spoon and pull up a chair.

Sift together flour, baking soda and salt.  Add to chocolate mixture alternately with sour cream, beginning and ending with flour mix.  Beat at low speed just until blended after each addition.

Gradually add hot water in a slow, steady stream, continuing on low speed until blended.  Stir in vanilla.  Spoon batter evenly into 2 greased and floured 9-inch cake pans.  Bake at 350 degrees for 40-45 minutes until it tests done.

Now, if by chance you forget to add the last two ingredients, a.k.a., hot water and vanilla, and the batter is already in the oven happily baking away, then this comes out of your cake pans ...

As it turned out, the crumbled heap of cake had the consistency of a brownie and actually tasted pretty good.  So, plan B kicked in ...

2 small packages white chocolate instant pudding
8 ounces frozen whipped topping, thawed
1/2 cup Heath English Toffee Bits

Mix instant pudding with milk according to package directions.  Let sit for a few minutes then fold in whipped topping.  In a large bowl layer crumbled "brownies" alternately with pudding mix, two layers of each.  Sprinkle toffee bits on top.

And there you have it ... a Not-So-Velvet Chocolate Trifle.

Although not what I intended to finish with, it turned out to be a decent finish after all.  The school function got another dish and this one stayed at home where it was enjoyed by all.

I'm still going to make that Chocolate Velvet Cake.

Linked at Trick or Treat Tuesdays ...