Holstein Crinkles

Mmm, chocolate goodness!

Holstein Crinkles

2 C sugar

1/2 C vegetable oil

4 squares (1 ounce, each) unsweetened chocolate, melted and cooled

2 tsp vanilla

4 eggs

2 C flour

2 tsp baking powder

1/2 tsp salt

1/2 C mini chocolate chips

3/4 - 1 C powdered sugar

In a large mixing bowl, combine sugar, oil, chocolate, and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, and salt; gradually add to chocolate mixture and beat until smooth. Stir in chocolate chips. Cover and refrigerate for 4 hours or until easy to handle.

Working in small batches, shape dough into 1-inch balls. Roll in powdered sugar. Place 2 inches apart on greased cookie sheets. Bake at 350 for 10-12 minutes or until set. Cool 1-2 minutes on tray then remove to wire rack to cool completely.

Makes about 6 dozen.

From Taste of Home.

Crescent Zucchini Quiche

This is another yummy zucchini recipe for when you have zucchini up the wazoo;);) this summer! It's slightly altered from a past Simple and Delicious issue.

Crescent Zucchini Quiche
1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons Dijon mustard
1 smallish zucchini, thinly sliced
1/4 cup chopped onion, heaping
4 tablespoons butter, cubed
2 eggs, lightly beaten
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
2 tablespoons dried parsley flakes, optional
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano

Separate crescent dough into eight triangles and place in a greased 9-in. deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard.
In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust.
Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil if crust browns too quickly. Yield: 6 servings.

German Chocolate Pie

I made this for Father's Day dessert since dad likes German Chocolate cake but prefers pie to cake. It's simple and it's yummy!

German Chocolate Pie

1 pie crust, prebaked

Filling:

1/3 C sugar

3 Tbsp cornstarch

1 1/2 C milk

4 ounces German sweet cooking chocolate, chopped

1 Tbsp butter

2 egg yolks, beaten

1 tsp vanilla

Topping:

1 egg, beaten

1 (5oz) can evaporated milk

1/2 C sugar

1/4 C butter

1 1/3 C sweetened flaked coconut

1/2 C chopped pecans

Filling:

Combine sugar and cornstarch in a saucepan, then stir in the milk, chocolate, and butter. Cook over medium-high heat, whisking constantly, until thickened and bubbly. Turn down the heat to medium and continue to whisk another 2 minutes. Gradually stir about 1 cup of the mixture into the egg yolks, then pour the yolk mixture into the saucepan. Return to a boil over medium heat and cook and whisk another 2 minutes. Remove from heat and stir in the vanilla, then pour the filling into the crust.

Topping:

Combine the egg, milk, sugar, and butter in a saucepan over medium heat. Cook and stir until just thickened and bubbly. Remove from the heat and stir in the coconut and pecans, then spread the topping evenly over the chocolate filling.

Cool to room temperature on a wire rack, then chill in the refrigerator for several hours before slicing and serving. Keep any leftover pie in the refrigerator.

This delightful recipe is from Mrs. Rowe's little book of Southern Pies.

Sun-kissed Orange Pancakes

These pancakes are fabulous! The batter is very thin - almost crepe-like so you might want to double the recipe. They are a bit reminiscent of orange rolls, so you know they'll be good! I tried one with some strawberry jam on top and it was good, but I loved them with maple syrup on top.

Sun-kissed Orange Pancakes

1 egg
2 Tbsp butter, melted
1 cup orange juice
1 cup flour
2 tsp baking powder
1 Tbsp sugar
1/2 tsp salt
1 Tbsp ground flax seed

Preheat griddle to about 300-350 degrees. In blender, combine egg, butter and orange juice. Blend for about 20 seconds or until smooth. Add flour, salt and baking powder; process until smooth. Mix in flax. Pour enough batter on the griddle until pancakes are about the size of your fist. Turn once top is bubbly. Serve warm with maple syrup.

**I tried cooking these in a skillet on the stove and they didn't turn out at all, but when I switched to the griddle they were perfect.

Mint Oreo Ice Cream

Jeremy's favorite ice cream is mint with oreo pieces, but we can usually only find mint chocolate chip - soooo not as good! So we decided to try our hand at making our own and it turned out wonderfully! If you have leftovers and you freeze it overnight, the ice cream will actually have the consistancy of store-bought ice cream.

Mint Oreo Ice Cream

4 egg yolks
1 cup sugar
1/4 tsp mint extract
2 cups half and half
1/3 pkg mint creme filled oreo cookies, broken into bite-size pieces

In large bowl, whisk egg yolks and sugar until pale and thick. In saucepan over medium heat, bring the half and half and mint extract to a simmer, without letting it come to a full boil. Slowly pour the egg mixture into the saucepan while beating continuously. Cook over low heat, stirring constantly, until cream coats the back of a spoon (it should be about 170F on a candy thermometer). Let cool completely and refrigerate until cold. Mix in oreo cookies and pour mixture into ice cream maker.

Zucchini Alfredo

This is a nice change of pace when you have zucchini up the wazoo this summer.

Zucchini Alfredo

1 (12 ounce) package uncooked egg noodles
3 tablespoons vegetable oil
2 cloves garlic, minced
4 cups shredded zucchini
1/2 cup milk
4 ounces cream cheese, cubed
1/2 cup chopped fresh basil (I substituted with dried)
salt and pepper to taste
shredded Parmesan cheese

1.Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
2.Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
3.Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

recipe from allrecipes.com