Zucchini Quiche

This is a family favorite. We don't make it often, but it's one of the dishes I like most whenever it's hot out since it can be eaten just as easily cold as it can hot.

1 pkg refrigerated crescent rolls
1/2 c chopped parsley
butter
1/2 tsp salt
4 c sliced zucchini
1/4 tsp pepper
1 c chopped onion
1/2 tsp basil
1/2 tsp garlic powder
2 eggs
1/2 tsp oregano
2 c grated muenster cheese
2 tsp Dijon mustard

Sauté zucchini and onion in butter until tender. Add parsley & spices. Beat eggs, blend in cheese, and stir in vegetable mixture. Make crescent rolls into crust by pressing them together in a pie pan. Spread Dijon mustard on the crust. More can be used if desired. Pour in mixture. Bake at 375° for 18-30 minutes or until the quiche looks done. Let stand for about 10 minutes.

Nehmon Toodoos!

Originally posted on LJ, because this is the namesake for this blog, I'm starting with this post.  I have a difficult time bringing myself to make these now, no matter how good they taste.  They contain ingredients I'm not entirely on board with these days.  I believe I could make them from scratch but I'm not entirely convinced it would be worth it.  Prep time would increase by an insane amount.

Anyhow, these were made during the baking spree for Christmas '07.  This particular cookie (one of at least a dozen varieties made that year) quickly became my daughter's favorite.  She couldn't quite say "lemon cookie" so it came out "nehmon toodoo" instead.  We had lots of toodoos that year, but she kept asking for nehmon.  It stuck.  My husband made these cookies with her when she graduated pre-school as a little reminder.  It was very adorable.  I believe that's the last time we've made them.  Regardless, these are actually one of my favorite cookies as well.  I'll probably write up a new version of this recipe when I'm able to locate a little extra time.   

 

Lemon Snowflakes

Otherwise known as "Nehmon Toodoos" here, these lemon cookies are simply the best. I picked them because of the name and because they looked pretty. I wasn't terribly sure they would turn out alright based on the ingredients, but I was extremely surprised by them. This cookie wound up being a favorite, and not just for me! I will definitely make them again. I'm already trying to come up with other flavors that might work (failing miserably, because the lemon is so good, though!). This recipe is from Taste of Home's Best-Ever Christmas Cookies and Candies (2005).


1 box (18.25 oz) lemon cake mix (with pudding, if possible)
2 1/4 cups whipped topping (like Cool Whip)
1 egg
Confectioner's sugar (for rolling)


In a mixing bowl, combine cake mix, whipped topping, and egg. Beat with electric mixer on medium speed until blended. Batter will be very sticky! Drop by teaspoonfuls into powdered sugar (one at a time); roll lightly to coat. Place on ungreased baking sheets. Bake at 350° F for 10-12 minutes or until lightly browned. Yield: 5-6 dozen


Notes: I had a difficult time finding the lemon cake mix with pudding. I think it was Betty Crocker that puts it out but not every store carries it for some reason (theirs really is the best lemon cake). I'm not sure if it would work without the pudding in the mix, or if adding pudding to the mix would work or not. I also added 1/4 tsp lemon extract. I can't get enough lemon flavor sometimes, and the extract was the perfect addition. These cookies really are quite sticky and the powdered sugar makes it easier to manage putting them on a cookie sheet. Make these and people will gobble them up in a jiffy!


Other flavors I've considered are raspberry, chocolate, pineapple, spice, and strawberry. I think the chocolate might work out okay, but other than that, I'm not so sure.

Starting all over again...

I have kept a recipe blog for some time over on LiveJournal.  I've decided to move most of the recipes here and do a little cleaning up and some adding in the process.  I honestly don't expect anyone to follow this, but I love being able to send quick links to friends and family when they ask for recipes for dishes I've made.

I'm a bit of a foodie.  I try not to be a snob about foods, but I know what I like and what's good for me.  I do buy quality ingredients whenever possible but I'm not out to break the bank.  If I can find a store brand that I like and don't feel is cutting the corner on quality, I'll go for it. 

I find it difficult to say mediocre food is anything more than just that.  However, if something is worthy of a repeat, I'll make it known.  I will only share recipes if they're worthy of repeating.  If you try something I've shared, please let me know what you think in comments!

The story behind the name, Nehmon Toodoos, is short, and probably only amusing to me and perhaps my husband as well.  It's also not going to be covered until my next post, along with the recipe associated with it.

Happy cooking/baking!