Cheesy Zucchini Suffle

Ingredients:
• 1 cup flour
• 1 teaspoon baking powder
• 5 eggs
• ½ cup vegetable oil
• 1 onion, chopped
• ½ cup shredded cheddar cheese
• 4 large zucchinis, peeled and diced
• salt and pepper to taste
• 1 tablespoon of dry parsley

Directions:
1. Preheat the oven to 350F degrees.
2. Mix diced zucchinis and chopped onion in a medium bowl.
3. Sift flour and baking powder together into a smaller mixing bowl.
4. Beat eggs and mix them into the flour along with the oil. Stir in and add salt, pepper and parsley.
5. Pour mixture into a greased 9x13 inch baking dish and sprinkle with shredded cheddar cheese.
6. Bake for one hour.

Rosemary & Wine Chicken Thighs

Ingredients:

4 Chicken thighs
2 Chopped garlic cloves
1/2 Cup white wine & 1/2 cup of red wine
2 Tablespoons rosemary
3/4 Cup chicken broth
2 Tablespoons pasta sauce
1 Tablespoon of butter
1 Tablespoon of olive oil
Salt & Pepper

Instructions:

In a large skillet, brown chicken in butter and olive oil. Once chicken is browned, add chopped garlic, cover chicken with rosemary and pour wines. Cook for 15' at medium temperature. In a separate cup, mix chicken broth and pasta sauce, then pour on top of chicken and cook for an additional 30' in medium to low temperature.

Serve with mash potatoes or steamed vegetables!

Blueberry Streusel Coffee Cake

Eclectic Treats is Back! I took a loooooong break from my cooking activities, but I'm back to share more deliciousness!!



Ingredients:
1-1/2 cup blueberry crisp cereal ( I used Meijer's Blueberry Almond Crisp)
1/2 milk
8oz blueberry yogurt
1 egg
1 tspoon vanilla
1-1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup butter
1/2 tspoon cinnamon
1-1/2 baking powder
1/2 baking soda
1/2 tspoon salt

Instructions:
Preheat oven @ 375F. In a medium bowl, mix cereal & yogurt. Let stand for 5'. Then add 1 egg and vanilla extract. In a separate bowl, combine flour, butter, sugar and cinnamon. It will look crumbly. Separate 1/2 cup of this mixture for topping. Add baking powder, baking soda and salt to remaining mixture and mix with cereal mixture. Once all ingredients are moistened, place in a greased pan (I used non-sticky 9' square pan). Add the 1/2 of mixture that was reserved for topping on top and bake 30'.

I give credits to hubby Kyle for his assistance with this great coffee cake! Enjoy with style :)

Zucchini Cakes

First I want to apologize since this is picture is not a masterpiece, but thought you may wanted to see the beautiful flowers that Kyle brought home over the weekend! Now back to the zucchini cakes...this recipe is great to make while you are awaiting for those lengthy meals to be done. I have to admit that my cakes where by no means proportional in size, but I guess it's one of those things to master with practice. Of course, Mom's are beautifully rounded, have even colors and last two seconds on the dinner table, but I'm sure she will be proud of my amateur version :-). As always, enjoy with style. Oh, Mom, by the way, thanks for the baking powder idea...as you can see they turned out huge!!!

Ingredients

3-4 Medium Zucchinis - peeled and shredded
2 large eggs
1/2 Parmesan cheese
4 tablespoons all-purpose flour
1 teaspoon baking powder

Instructions

1. Peal and shred zucchinis. Recommend draining zucchinis for one hour to avoid watery consistency.
2. In large bowl, mix shredded zucchinis, eggs, cheese, flour and baking powder.
3. Set frying pan on medium-high temperature with a generous amount of cooking oil.
4. Scoop about 1/4 cup of zucchini mixture and place in frying pan creating a round shape.

Salad "a la Kyle"

Sooooo, my husband thinks I am not including him in my "food blog" affairs and had "kindly" requested that I add one of his fabulous recipes to Eclectic Treats. After all, you can't deny this is not "eclectic."

Ingredients

1 pack pre-made salad
4 oz shredded cheese
1/4 cup bacon bits
Salad dressing

Instructions ( "a la Kyle")

1. Open pre-made salad bag
2. Dump in large salad bowl
3. Add shredded cheese and bacon bits
4. Serve with salad dressing

Sea Shell Cheesy Casserole

This is my version of "homemade hamburger helper." The recipe is very straightforward, but I suggest draining meat as well as dice tomatoes as much as possible to avoid a "saggy" consistency. Enjoy!

Servings: 4

Ingredients:

1 1/2 pounds lean ground beef
1 cup chopped onion
1 can (14.5 ounces) drained dice tomatoes
2 cups sea shell pasta, cooked and drained
1 1/2 cups shredded cheese (I used Mexican and mild cheddar cheese)

1/4 cup Parmesan cheese
2 teaspoons Worcestershire Sauce
2 tablespoons dried celery

1 tablespoon basil

Salt and Pepper to taste

Directions:

Preheat oven to 350 degrees.

1. In a large skillet, brown ground beef and chopped onion. Drain excess of fat.

2. In a medium bowl, add drained dice tomatoes, season them with salt, pepper and basil.

3. Mix meat, tomatoes and cooked sea shell pasta in a large casserole. Add shredded and Parmesan cheese, sauce, salt, pepper and dried celery.

Note: Leave a 2 tablespoons of shredded cheese available for topping.

4. Bake at 350° for 25 minutes. Remove from oven and sprinkle remaining shredded cheese on top.

If desired, it can be served with sour cream!

Meat Loaf with Broccoli Salad

Ingredients:

Meat Loaf
1 Pound Ground Beef
1 Carrot, Chopped
1/2 Cup Green Onions, Chopped
2 Onions, Chopped
1/2 Red Pepper, Finely Chopped
2 Tablespoons Steak Sauce
1 Honey Mustard

Directions:
Preheat oven to 375-385 degrees
1. In a skillet, saute chopped carrot, onions and red pepper for 10 minutes.
2. In a large bowl, mix ground beef, sauteed vegetables, steak sauce and honey mustard. Use wooden spoons (or your clean hands) to form a loaf.
3. Place in non-stick meatloaf pan and bake for 50-60 minutes.

Broccoli Salad
1 Broccoli (use the florets only)
1/2 Cup Raisins
1/2 Cup Cooked Bacon (I used bacon bits)
1/2 Red Pepper, Finely Chopped

Salad Dressing
1/4 Cup Mayonnaise
1 Tablespoon Ranch Dressing
1 Tablespoon Honey
2 Tablespoons Vinegar

Directions:
1. In a large bowl, mix broccoli florets, raisins, crumbled bacon, chopped onion, and red pepper. In a separate bowl, whisk together mayonnaise, ranch, vinegar and honey. Pour dressing to salad and mix well. Refrigerate for 1-2 hours before serving.