Heather's Recipes

I rarely buy the Hershey's brand, usually store brand. But I like the recipe on the back of the Hershey's bag. I use this one all the time because it make really good soft cookies. 1 cup (2 sticks) butter, softened 3/4 cup sugar 3/4 cup packed light brown sugar 1 tsp. vanilla 2 eggs 2 1/4 c. flour 1 tsp. baking soda 1/2 tsp. salt 2 cups milk chocolate chips (11.5 oz.) 1 cup chopped nuts (optional) 1. Heat iveb 375 2. Beat butter, sugar, brown sugar, and vanilla in a large bowl with mixer until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips and nuts, if desired. 3. Drop by teaspoons onto ungreased cookie sheet. Bake 8 to 10 min or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

I was surprised I didn't already have one of these recipes on here. If you wait 4 days without checking the garden you are bound to come away with 5 large zucchinis. So you make..... Zucchini Bread 3 cups flour (I used whole wheat) 1 1/2 tsp. cinnamon 1 tsp. baking soda 1/4 tsp. baking powder 1 tsp. salt 3 eggs 2 cups sugar 1 cup oil (I used Olive Oil) 1 tsp. vanilla 2 cups grated zucchini Beat eggs, add sugar and oil. Add vanilla and dry ingredients. Blend well. Stir in zucchini. Pour into two greased loaf pans. Bake at 350 for 1 hour. Cool in pans 10 min. and remove to wire rack.

Ingredients Serves 4 12 ounces ridged or plain penne Coarse salt and ground pepper 1 can (15 ounces) chickpeas, rinsed and drained 1 pint grape or cherry tomatoes, halved 1/2 pint (8 ounces) bocconcini (small fresh mozzarella balls), halved, or 8 ounces fresh mozzarella, cubed 2 tablespoons fresh thyme leaves, plus more for garnish 2 tablespoons olive oil 1 tablespoon white-wine vinegar Directions 1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add chickpeas to pot; immediately drain pasta mixture, and return to pot. 2. Add tomatoes, bocconcini, thyme, oil, and vinegar to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats penne (you may not need all the water). Season with salt and pepper; toss to combine. Serve, garnished with additional thyme. Optional: Saute some garlic in olive oil, add some spinach. Add this to step 2.

I am going to make this to add to a Taco salad. My favorite is this Taco Mac Salad . This would be a good dip for veggies or top over grilled chicken. 2 large ripe avocados, pits reserved raw kernels from one large ear of corn 2 tomatoes, seeded and chopped 1 jalapeno, seeded and minced 1/4 medium onion, minced 2 cloves garlic, minced juice of 2 medium limes small handful cilantro, chopped (about 1/3 cup, packed) 1/8 teaspoon cumin 1/4 teaspoon high-quality sea salt or to taste freshly ground black pepper Mash 1 1/2 avocados in a bowl and add remaining ingredients. Chop the remaining avocado half and stir gently into the mix. Add the pits when storing to prevent browning. Enjoy!

3 eggs 1 1/3 C. Milk 3 Tbsp. Melted Butter 1 C. Flour 1/2 tsp. salt Mix together ingredients. Heat a small pan with pam and pour about 1/3 c. mix. Take pan and turn around until all edges of pan are covered with mix. Heat about 1 min. then flip another 30 sec. Remove. These are good with just about any filling. I filled them with crumbled sausage and scrambled egg mixture. Randy thinks they are only good with pie fruit filling and topped with whip cream. I agree! Who doesn't like dessert for breakfast?

Original recipe from Allrecipes.com I made these for dinner tonight. Can I just say, Holy Toledo they were good! I only changed it a little because of one of the comments. Oh, and Randy totally hates Breakfast for dinner. He might just have to re-heat leftovers. INGREDIENTS 2 eggs, beaten 1 3/4 cups skim milk 1/2 cup unsweetened applesauce 1 teaspoon vanilla extract 1 cup whole wheat pastry flour 1/2 cup flax seed meal 1/4 cup wheat germ 1/4 cup all-purpose flour 4 teaspoons baking powder 1 tablespoon splenda sugar + 1 tsp. brown sugar 1/4 teaspoon salt DIRECTIONS In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth. Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown. This should be 193 calories per serving (2 waffles).

From: http://www.101cookbooks.com/archives/quinoa-and-grilled-zucchini-recipe.html I don't usually use pine nuts or goat cheese, but I might try it for this recipe. Just waiting for my Quinoa to come in the mail ;) Use the cilantro-avocado dressing ingredients from the recipe 1 large avocado, ripe juice of 1 lime 1/4 cup lightly packed cilantro 1 clove garlic 1/4 cup plain yogurt 3/4 cup water 1/2 teaspoon fine grain sea salt 3 large eggs 1 large zucchini, cut into 3/4-inch thick coins 1/4 cup extra-virgin olive oil couple pinches of fine grain sea salt 2 cups quinoa, cooked, room temperature 1/4 cup pine nuts, toasted 1/4 cup goat cheese, crumbled a bit of chopped cilantro for garnish Prepare the cilantro-avocado dressing by blending the avocado, lime juice, cilantro, garlic, yogurt, water, and salt in a blender (or us a hand blender). Set aside. Hard boil the three eggs. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off th...

This would be great on green salads, it also serves as a vegetable dip with raw carrots, celery, green beans, bell peppers, cucumber slices, and cherry tomatoes. It is also pretty easy to make. 1 large avocado, ripe juice of 1 lime 1/4 cup lightly packed cilantro 1 clove garlic 1/4 cup plain yogurt 3/4 cup water 1/2 teaspoon fine grain sea salt Puree all ingredients in a blender and serve immediately or chill for later. Enjoy!

Another reason why I Love Flax Seed. When you use it as an egg substitute (1T. flax seed + 3 T. water = 1 egg), you can eat all the cookie dough or cake batter you want without worrying about salmonella! :)

Serves 6 12 ounces dried gemelli or rotini 1 pound bulk sweet or hot Italian sausage 1/2 cup chopped onion (1 medium) 1/4 to 1/2 tsp. crushed red pepper 3 cloves garlic, minced 1 28-oz. can Italian-style stewed tomatoes, undrained 1 1/2 cups half-and-half or light cream 3 Tbs. finely snipped fresh basil Finely shredded Romano cheese (optional) 1. In a large saucepan cook pasta according to package directions. Meanwhile, for sauce, in a large skillet cook the sausage, onion, red pepper and garlic over medium heat until sausage is brown and onion is tender. Drain off fat. 2. Stir the undrained tomatoes into the sausage mixture. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 to 7 minutes or until most of the liquid has evaporated. Stir in the half-and-half. Simmer about 4 minutes more or until sauce thickens slightly. 3. Drain pasta; return to saucepan. Add sauce to pasta; toss lightly to coat. Sprinkle with basil. If desired, sprinkle with Romano cheese.