Gleanings of Wheat

A girl from church gave me the biggest zucchini I have ever seen on Wednesday. Today I'm going to be making this for dinner. It sounds nice and light - perfect for a summer dinner. 1/3 cup uncooked long grain white rice 2/3 cup water 2 tablespoons vegetable oil 1 1/2 pounds zucchini, cubed 1 cup sliced green onions 1 clove garlic, minced 1 1/4 teaspoons garlic salt 1/2 teaspoon basil 1/2 teaspoon sweet paprika 1/2 teaspoon dried oregano 1 1/2 cups seeded, chopped tomatoes 2 cups shredded sharp Cheddar cheese, divided Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to...

This one sounds pretty delicious, and the former pest control operator in me finds the name more than a little entertaining.. 1 cup chocolate wafer cookie crumbs 1/4 cup melted butter 1 jar (7 ounces) marshmallow creme 2 tablespoons creme de menthe 2 tablespoons creme de cacao green food coloring 1 cup whipping cream Preparation: Directions for grasshopper dessert Reserve about 1 tablespoon of cookie crumbs for the topping; toss remaining crumbs with melted butter. Press crumbs in bottom of an 8-inch square baking pan. In a small bowl, combine marshmallow, liqueurs, and food coloring if using. Whip until light and fluffy. Whip the whipping cream in another bowl; fold into the marshmallow mixture. Spoon over cookie crumb crust; sprinkle reserved crumbs over the top. Freeze grasshopper dessert for about 8 hours or overnight. Cut grasshopper dessert in squares.

I am going to make this sometime soon. If not this weekend then probably for a get together I'm having next month. Maybe both, it just sounds yummy. 1 10-inch angel food cake 32 large marshmallows 1/3 cup water 1/4 teaspoon salt 1 cup semisweet chocolate chips 1/2 teaspoon vanilla Whipping cream Preparation: Slice 1 inch off top of angel food cake and set aside. Cut down into cake and carefully remove core of the cake, leaving a wall approximately 1-inch thick on bottom and sides. Place cake on plate. In medium saucepan combine marshmallows, water, and salt. Cook, stirring constantly, over low heat until marshmallows have melted. Add chocolate chips and vanilla, stirring until chocolate has melted and mixture is smooth. Cool to room temperature. Whip 1 cup heavy whipping cream until soft peaks form; fold into the cooled chocolate mixture. Spoon chocolate mixture into hollowed cake; replace top section of cake. Frost with additional whipped cream or sprinkle with sifted confectione...

If you don't read Girl Talk and are of the female persuasion, you should probably start. Encouraging posts, fun stuff on Fridays, and the occasional recipe make it a great place to swing by. The girls rounded up some ideas for summer fun and some recipes, all which are available in one PDF file found here ! Enjoy!