By: Vickie Davis
Hope everyone is enjoying all the hot weather, but we sure need some rain! My garden is even praying for rain.
I wanted to explain my absence last month with having no article in the paper for June. I fell the Wednesday before Alumni Weekend and broke my right distal femur but did not require surgery. I spent two weeks at Selby hospital having OT and PT services twice a day.
Then I was transferred to Encompass in Parkersburg where I had rehab services for two more weeks finally returning home after a long four weeks away.
My fur babies thought I had left them! I would call and facetime them and they would look on the phone and meow at me and rub against the phone!
So thankful that Red Malone my neighbor looked after them daily and loved on them!
I want to thank everyone for all the phone calls and cards inquiring about me, especially my family that helped so much. All was appreciated, even the flowers I received and zucchini bread.
While I was gone my garden flourished except for my green beans that the rabbit and ground hog ate! I have tomatoes, cukes and zucchini coming out my ears.
I still have a brace on with just now being able to full weight bear on my right leg. But last week I had x-rays done and healing has already started. Thank goodness! Enough about me, on to my recipes for this month.
The recipes I have picked out to share with you this month are again a hodge podge.
The Lazy Chocolate Chip Cookie Bars is a recipe from the Pioneer Woman, and they are quick to make and delicious!
The next recipe is for my chocolate lovers out there. Snickers Brownie Bites. These are gooey, chocolatey goodness with a salty-sweet twist.
With everyone having an abundance of zucchini in their gardens, this Zucchini Bread recipe will make two loaves.
The Magic Lemon Cobbler is a lemon lover’s dream! After baking, top with a dollop of ice cream or whipped cream.
The last recipe is Doritos Taco Salad which is a different type of Taco Salad using Catalina dressing on the salad.
This is delicious served topped with sour cream and guacamole is desired. You must try this salad! I hope you try these recipes this month.
My little ditty I am leaving you with is: “Remember, being Happy does not mean you have it all. It simply means you are thankful for all you have!” See ya all next month!
Doritos Taco Salad
1 tablespoon olive oil
1-pound lean ground beef
2 tablespoon Taco seasoning
1 medium iceberg lettuce chopped
1 large tomato diced
1-2 cups Nacho cheese Doritos chips
1 cup Catalina dressing
Sour cream and guacamole for garnish if desired
Heat the olive oil in a skillet over medium high heat on the stove.
Add the ground beef and taco seasoning to the skillet and cook until completely browned. Drain and set the meat aside to cool.
Chop the lettuce and place it into a large bowl. Add the chopped tomatoes, cooked beef, Doritos and Catalina dressing to the bowl with the lettuce and toss well to combine.
Serve topped with sour cream and guacamole if desired.
Magic Lemon Cobbler
½ cup or 1 stick butter
1 cup flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup sugar
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 – 21 ounce can lemon pie filling
Preheat oven to 350 degrees. Place the stick butter in a 9×9 baking dish or pan and place it in the oven to melt for 3-4 minutes until fully melted. Remove from the oven and set aside.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Add the sugar and whisk to combine.
Pour in the buttermilk, vanilla extract and lemon extract and whisk just until combined.
Pour the batter evenly over the melted butter in the pan. DO NOT STIR! Spoon the lemon pie filling over the batter.
Bake at 350 degrees for 45-55 minutes until the edges of the cobbler are golden brown. Cool slightly before serving.
Zucchini Bread
3 large eggs
2 cups white sugar
1 cup vegetable oil
2 cups of grated zucchini
2 teaspoons vanilla extract
3 cups flour
½ cup chopped walnuts – optional
1 cup raisins – optional
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
Makes 2 loaves.
Preheat the oven to 325 degrees and grease and flour two 8×4 inch loaf pans.
Beat eggs in a large bowl until light and frothy. Add sugar and oil and mix until well combined. Stir in zucchini and vanilla.
Combine flour, nuts, cinnamon, salt, baking soda and baking powder and raisins if using them. Stir into egg mixture until incorporated. Divide batter into prepared pans.
Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean – 60 to 70 minutes.
Lazy Chocolate
Chip Cookie Bars
1 stick butter
2 eggs
1 yellow cake mix.
1 bag semi-sweet chocolate chips
Melt butter in bowl and whisk together with eggs. Stir in cake mix and mix in chocolate chips and press into a greased 13×9 pan.
Bake for 20 minutes or if using smaller pans bake 25-28 minutes. Delicious!
Nuts of your choice can be added about 1 cup chopped.
Snickers Brownie Bites
1 box brownie mix plus all ingredients called for on the box
24 mini-Snickers bars
½ cup creamy peanut butter
¼ cup chocolate chips
¼ cup caramel sauce
Sea salt for sprinkling
Preheat oven to 350 degrees. Prepare the brownie mix according to the package instructions.
Fill mini muffin tins about halfway with brownie batter. Press a mini-Snicker bar into the center of each filled cup.
Bake for 15-20 minutes or until the brownie is cooked through but still soft.
In a small bowl, microwave the peanut butter and chocolate chips for 30 seconds or until melted. Stir to combine.
Drizzle the peanut butter-chocolate mixture and caramel sauce over the cooled brownie bites. Sprinkle with a pinch of sea salt.
Indulge in these decadent Snicker Brownie Bites, a perfect fusion of gooey, chocolatey goodness with a salty-sweet twist. Each bite promises a moment of pure bliss!