Recipes by Erica Krantz
I've always loved to cook! Trying different meals, either from magazine clippings or friend’s family recipes, my motto is "I'll always cook it once, if you don't like it, I'm sure my dogs will!" My mother taught me the basics of cooking, the rest I've picked up from watching a million cooking shows and reading tons of cookbooks. But what I love the most is seeing the look on my friends' faces when I hand them their plate and they take that first bite!
This month’s recipe comes from a veteran of cooking and baking. Kathy Lozares from Catheys Valley, Calif., who runs and owns one amazing bed and breakfast. Kathy makes breakfast every morning for a table of two or a table of eight, so you could say she knows her way around a kitchen. The Best Zucchini Bread Ever is something she bakes all the time and I never get tired of eating it when I’m visiting. She was kind enough to give me the recipe and I’m more than excited to share it with you. One of the things I love about this recipe is you can bake it and freeze it, then pull it out when you have people over or whenever you like! Give this recipe a try, you won’t be sorry!
4 large eggs
4 cups shredded zucchini, with skin on
3 cups flour
2-1/2 cups sugar
1-1/4 cups vegetable oil
1 tablespoon plus 1 teaspoon vanilla extract
2 teaspoons cinnamon
1-1/2 teaspoons salt
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 cup chopped walnuts
Preheat oven to 325F. Heavily grease the bottoms of two 9x5 inch loaf pans. In a large electric mixer bowl, beat the eggs. Add the remaining ingredients without beating between additions. Beat all of the ingredients on low speed for 1 minute, scraping bowl often. Beat on medium speed another minute. Pour into pans. Bake for 1 hour and 15 minutes, test for doneness. Remove from oven. Leave in pans for 10 minutes. Before removing from pans, take a metal spatula and gently go down the sides, then underneath to middle very gently on each side. Place a cake or serving tray on top of loaf pan and invert. Place on a cool rack to cool completely before slicing.
This month’s recipe is something that is not only easy to make but most of you probably have all the ingredients in your kitchen right now! It’s great for the whole family, or freeze in individual servings and have it for lunches throughout the week. I love making casseroles and playing with new ingredients. Hope everyone had a great summer and are gearing up for the end of the year Finals! Happy roping and happy cooking!
1-1/2 pounds ground beef
1/2 cup chopped onion
1 can cream of mushroom soup
1 cup frozen peas or 1 can of peas
1 tablespoon chili powder
2 teaspoons cornstarch
2 teaspoons sugar
salt and pepper
32 oz package frozen potato tots
8 oz shredded cheese (any kind you prefer)
Directions: Preheat oven to 350 degrees. Brown beef and chopped onion in skillet, drain well. Stir in peas, cornstarch, salt and pepper, canned soup, chili powder, and sugar. Pour mixture into a lightly greased baking dish. Add a layer of the shredded cheese and then top evenly with potato tots. Bake for 45 minutes to 1 hour or until thoroughly heated and tots are golden.
This month I wanted to share with you all a tasty recipe of mine. I walked outside to my lemon tree, picked a handful and tried to create something. The outcome was even better than I expected! This recipe is full of flavor and is a lemon lover’s dream dish! Give it a try — it’s great for those late night weekends after a long day of jackpots. Let me know what you think and keep sending in those recipes!
4 lemons, 2 sliced, 2 juiced
3 cloves garlic
1 teaspoon salt
1 teaspoon paprika
1 teaspoon salt & pepper
2 cans cut green beans
8 small red potatoes, quartered
4 chicken breasts
6 tablespoons olive oil
Directions: Preheat oven to 400F. Coat a large baking dish with 1 tablespoon of the olive oil. Arrange one of the sliced lemons in a single layer in the bottom on the dish. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, pepper and paprika. Add the chicken, green beans and potatoes, toss to coat. Pour the mix into the baking dish, spread. Top off with the remaining sliced lemon. Roast for 50 minutes or until cooked through. Enjoy!
Talk about comfort food...this twist on everyone’s favorite macaroni and cheese will hit the spot! Yummy!
2 cups macaroni pasta
1/2 cup chopped artichoke (or can of artichoke hearts, chopped)
1/2 cup chopped spinach
1/2 cup chopped onion
3 cloves garlic
8 oz. cream cheese, softened
1/4 cup Parmesan cheese
1 cup mozzarella cheese (plus 1 additional cup for topping)
1 cup shredded Swiss cheese
1 teaspooon garlic salt
1/4 teaspoon pepper
1 cup half & half, heavy cream, or regular milk
Grease a casserole dish and heat oven to 400. Cook pasta and drain. Combine all ingredients into bowl except the extra 1 cup of mozzarella for the topping and the half and half. Add to the cooked and drained pasta and stir until well combined and the cream cheese is melted. Add the half and half. Pour into greased casserole dish and top with remaining cheese. Bake for 30 minutes.