Levi’s Game Day Dip

 2 cans rotel medium flavor 

1 tube of regular Jimmy Dean Sausage(used turkey)

2 cream cheese packages

I add corn or peppers🫑 to it as well and that is all you need. Throw it in a crockpot on high for about 2-3 hours and your done

Vegetable Chowder

 When I was little on vacation in CO, my Aunt Kathy made this vegetable chowder, I remember how delicious it was.  

From Rosemary Long

1 T. 1t. Olive oil

2 cups diced zucchini 

1 cup mushrooms, cut quarters

1 cup green beans cut in two pieces

1 cup carrots sliced

1 cup onions diced

1/2 cups celery diced

1 medium bell pepper

2 cups chicken broth

1 cup tomato sauce

2 tsp Worcestershire sauce

1/2 t. Thyme

2 dash hot sauce 

1 cup evaporated skim milk

Heat oil in a large pot.  Add the next seven ingredients, sauté occasionally stirring. Add remaining ingredients except milk. Simmer 40 minutes. Stirring OK occasionally shut off heat stir in  milk.

CZB Goodness

Chocolate Banana Zucchini bread

 Adapted from https://www.ifyougiveablondeakitchen.com/chocolate-zucchini-banana-bread

Delicious!  Too sweet so my recipe took out white sugar.  So yummy.

• ▢ ½ cup (40 g) unsweetened cocoa powder
• ▢ 1 ½ cups (180 g) all-purpose flour- sub wheat
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ ½ teaspoon cinnamon
• ▢ ½ cup (125 ml) vegetable oil (used coconut oil and fruit/vege pouches from Costco)
• ▢ 
• ▢ ½ cup (110 g) light brown sugar, packed
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups shredded zucchini, (approximately 300 g or two medium zucchinis, patted dry)
• ▢ ¾ cup mashed ripe bananas, (approximately 175 g or two medium bananas)
• ▢ 1 cup (175 g) chocolate chips(less)

350 degrees for 40-60 min, one loaf, or split into 2 loafs, made mini muffins 15 min

Broccoli Cheddar soup

 Tammy Beck made this for a church function, super yummy.  from food.com

 Copycat Panera Broccoli Cheddar Soup Recipe | How to Make Broccoli Cheddar Soup - Food.com

ingredients

• 1tablespoon melted butter
• 1⁄2medium chopped onion
• 1⁄4cup melted butter
• 1⁄4cup flour
• 2cups half-and-half cream
• 2cups chicken stock
• 1⁄2lb fresh broccoli (chopped into bite size pieces)
• 1cup carrot, julienned, grated
• 1⁄4teaspoon nutmeg
• 8ounces grated sharp cheddar cheese
• salt and pepper
• crusty bread or bread bowl
• 2cups whole milk

directions

• Sauté onion in butter. Set aside.
• Cook melted butter and flour using a whisk over medium heat for 3-5 minutes or until you see a noticeable golden brown color in your pan.
• Slowly add in the chicken stock and whisk again to combine. Simmer contents covered (stirring occasionally) for 20 minutes on medium heat.
• Add the broccoli, carrots and the sauteed onions, into the pot. Stir, add the milk and half & half. Cook covered over low heat 20-25 minutes but do not bring to a boil. This may cause the milk to curdle.
• Add salt, pepper & nutmeg. Note: you can purée half of your soup in a blender or with a handheld immersion blender if you choose however it isn't a requirement. Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time and stir to avoid clumps. Once all the cheese has been added is melted, remove from heat, and serve immediately. Suggestion: serve with crusty bread or in a breadbowl.
• Refrigerate leftovers after they have cooled and store in a airtight container up to 5 days in the refrigerator.

Korean BBQ chicken

 Korean BBQ recipe (Tami King Dad’s recipe)

 

Buy boneless skinless chicken thighs and thinly sliced beef from Costco

 

Do this recipe in order (one day prior to cooking)

 

Marinade:

24 oz of soy sauce (Aloha soy sauce is preferred)

12 oz of water

2 ½ Cups of brown sugar (preferably dark)

Mix well

5-7 Tbs of garlic (add to taste)

Mix well

2 tsp ginger (add to taste, if powdered more)

Mix well

2-3 Tbs Kochujang red pepper paste (add to taste)

Black pepper, not course (sprinkle so it covers the top of the bowl)

2 Tbs Sesame oil

4 Tbs toasted Sesame seeds

2 ½ cups of finely chopped fresh green onion

 

Make sure to marinate for one day and then cook on a grill. Enjoy!

Asian cabbage salad

From Celeste, brought to a birthday party, super yummy 

 Asian Cabbage Salad

1 head of napa cabbage
3 - 4 green onions
1/3 C butter
1 C slivered / sliced almonds
2 packages of ramen noodles (any flavor - you don't use the seasoning anyway)
1/4 C cider vinegar
3/4 C vegetable oil
1/2 C sugar
2 T soy sauce

*Shred cabbage.  Chop onions.  Mix together and put in fridge.
*Set oven to 350.  Melt butter in a saucepan.  Break up the ramen noodles (it's easiest to do while the packages are still sealed shut).  Stir into the melted butter, along with the nuts.  You can add sesame seeds also.  Spread onto a baking pan and put into the oven.  Check on them every 4 minutes or so and turn and stir occasionally until they are toasted, but not burned. About 15 minutes.  Remove when browned and let cool completely.
*Make dressing by mixing vinegar, oil, sugar and soy sauce in a saucepan and bring to a boil.  Let boil 1 minute.  Let cool completely. 
*Keep all parts separate until just before serving.  Mix altogether and enjoy! 

 You could add grilled chicken or mandarin oranges for a yummy change!

(Try not to eat it all yourself. . .I struggle with that!)

Healthier Blueberry muffin

 Adapted from love and lemons

https://www.loveandlemons.com/healthy-muffin-recipes/

Super yummy, better than my recipe from my cookbook.

Ingredients

• 1½ cups whole wheat flour*, plus more for the blueberries
• ½ cup tablespoons almond flour
• 1 tablespoon baking powder-(substituted with baking soda, cream of tarter, and cornstarch-prob a little flatter than normal)
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 cup unsweetened almond milk
• ¼ cup extra-virgin olive oil, or any neutral oil, plus more for the pan (used coconut oil)
• 2 large eggs
• ½ cup cane sugar
• 1 teaspoon vanilla extract (used almond extract-delish!)
• 1¼ cups blueberries, fresh or frozen