Orange Pineapple Smoothies

I make a lot of smoothies especially because this is one way I can actually get my 6-year-old to eat fruit without complaining.  This recipe is based on a Taste of Home recipe, however, I made quite a few modifications to the original recipe.  The result was a refreshing smoothie that was given two thumbs up from the said picky 6-year-old.  I bet he didn't even realize that he'd just eaten pineapple!

ORANGE PINEAPPLE SMOOTHIES

2 c frozen tropical fruit blend (pineapple, strawberries, peaches, mangoes)
1 c orange juice
1 c mango nectar
1 c vanilla frozen yogurt
1 ½ T honey
1 t vanilla
½ envelope (.15 oz.) unsweetened orange soft drink mix

Place each ingredient in a blender; cover and process until smooth. Pour into chilled glasses. Serve immediately. Makes 3-4 servings.

Squash Fajitas

It's the time of year when my garden is producing zucchini in abundance and so I'm putting all of my favorite zucchini recipes to good use.  My family isn't even complaining!  This recipe was given to me by my sister-in-law, Karie.  I've been making these fajitas ever since then.

SQUASH FAJITAS

1 medium onion, sliced

1 small zucchini, sliced

1 small yellow squash, sliced
1 red pepper, seeded and sliced
2 T olive oil
Sour cream, salsa, guacamole, and cheese, if desired

Marinade:
2 T lemon juice
½ c salsa
½ c Italian dressing
1 t Worcestershire sauce

Place 2-3 boneless, skinless chicken breasts, chopped into bite size pieces into marinade and store in plastic zipper bag and refrigerate for at least 1 hour.

Heat 2T olive oil in pan and sauté slices of: onion, zucchini, yellow squash, and pepper until vegetables are soft. Sprinkle chicken with salt and pepper as desired then grill or pan fry. Add cooked chicken to vegetable mixture and heat through. Serve in warmed tortillas with cheese, sour cream, salsa, and guacamole.

Rainbow Gelatin Cubes

My son saw these fun jello squares pictured in one of my cookbooks and he begged me to make them.  He helped me prepare each gelatin layer and was so excited to sample the final product.  He rated the squares a two thumbs up!  This is a time consuming recipe, not one I'll make often, but definitely memorable.  Its a guaranteed kid-pleaser.

RAINBOW GELATIN CUBES

4 pkgs. (3-oz. each) assorted flavored gelatin

6 envelopes unflavored gelatin, divided

5-¾ c boiling water, divided

1 can (14-oz.) sweetened condensed milk

¼ c cold water

In a bowl, combine one package flavored gelatin and one envelope unflavored gelatin. Stir in 1 c boiling water until dissolved. Pour into a 13x9x2-inch dish coated with nonstick cooking spray; refrigerated until almost set but not firm, about 20-25 minutes.

In a bowl, combine the condensed milk and 1 c boiling water. In another bowl, sprinkle two envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in ¾ c boiling water. Add to the milk mixture. Spoon 1-¼ c of the creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 20-25 minutes. Let remaining creamy gelatin mixture remain at room temperature until the last layer is complete.

Repeat from beginning of recipe twice, alternating flavored gelatin with creamy gelatin layers. Chill each layer until set but not firm before pouring next layer on top. Make final flavored gelatin; spoon over top. Refrigerate for several hours after completing last layer. Cut into squares.

Teriyaki Steak Kabobs

This recipe comes from my husband's family.  He first made these kabobs for a cookout when we were in college.  They are easy to make and are a delicious grilling option.

TERIYAKI STEAK KABOBS

2 lbs. sirloin tip steak

½ c soy sauce

½ c green onions, finely sliced

1 clove garlic, crushed

¼ t black pepper

¼ t ground ginger

¼ c brown sugar

Slice sirloin into strips ¼ " long and 1 ½ " wide. Combine remaining ingredients and marinate steak in the mixture for one hour. Arrange sirloin onto skewers. (Sirloin slices may be rippled onto skewers.) Place skewers on heated rack or gas grill and cook on medium to low setting for about 4-10 minutes. Turn, cook approximately 2-5 minutes on other side.

Chocolate Buttermilk Zucchini Cake

I found this recipe in a recent LDS Living magazine that I checked out from the library.  I'm trying lots of new zucchini recipes in an attempt to keep up with my garden.  This is an easy dessert that incorporates this will hide the veggies from your kids.

CHOCOLATE BUTTERMILK ZUCCHINI CAKE

1 c brown sugar

½ c sugar

½ c butter, softened

½ c vegetable oil

3 eggs

1 t vanilla

1 c buttermilk

2 ½ c flour

1 t cinnamon

2 t baking soda

4 T cocoa

2 c grated zucchini

Chocolate chips

Whipped topping

In a large bowl, cream together sugars, butter, and oil. Mix in eggs, vanilla, and buttermilk.

In a separate bowl, mix together flour, cinnamon, baking soda, and cocoa. Add to creamed mixture. Stir in zucchini. Mix until all ingredients are well combined.

Pour into a greased and floured 9x13x2-inch cake pan. Sprinkle top with chocolate chips. Bake at 325º for 45 minutes. Turn off oven and let cake cool inside. The cake will be very moist. Serve with whipped topping.

Creamed Cucumbers

This recipe comes from my husband's family.  He recalls that as a child this was his favorite way to eat cucumbers.  This dish is an easy and yummy way to use up the bountiful harvest of cucumbers coming from the garden.

CREAMED CUCUMBERS

Peel and slice about 6 c cucumbers and place in a large bowl. Pour creamed mixture over top and chill.

Creamed mixture:

1 c mayonnaise

¼ c sugar

½ t salt

¼ t pepper

¼ c vinegar

½ c milk

Chicken Jambalaya

This is a very slightly modified version of a recipe I found in a recent Better Homes & Garden magazine.  I loved the idea of a quick weeknight meal that was unique!  This jambalaya has a little bit of a kick to it but it's mild enough that even the kids will eat it.  I served this with slices of bread from Great Harvest - another favorite of mine!

CHICKEN JAMBALAYA

8 oz. skinless, boneless chicken breast halves

2 t Cajun seasoning
8 oz. fully cooked spicy or mild link sausage, sliced
1 small white or red onion, cut in thin wedges
2 yellow, green, and/or orange sweet peppers, cut in bite-size strips
2 cans (14 ½ oz.) stewed tomatoes, partially drained
½ T dried Parsley

Cut chicken in 1-inch pieces; place in a small bowl and toss with Cajun seasoning. 

Heat a 12-inch skillet over medium-high heat. Add chicken and sausage to skillet; cook 3 to 4 minutes or until chicken begins to brown. Add onion and sweet peppers to chicken mixture; Cook, stirring frequently, for 2 minutes. Drain part of the juice from the stewed tomatoes and then add tomatoes and remaining juice. Cover and cook 5 to 7 minutes or until chicken is no longer pink.

Ladle jambalaya into shallow soup/salad bowls onto a bed of white rice. Garnish with dried Parsley.