ZNE Recipez

New Contest!

Okay folks ~  We are changing the structure here just a wee bit, to meet up with reality (something we all avoid, I know, I know) - however, a weekly contest will not always be possible.  Instead we will endeavor to always have a MONTHLY contest going.  WOO HOO!

So, the next contest will run through NOVEMBER!

Here is our prize:

This piece incorporates watercolor, paper, mat, natural tiny twigs, string. The focus picture of two birds is an original watercolor tiny painting, not a print.

This TINY art square (ONLY 3.5" X 3.5"") will make a nice conversation piece and really looks great in those small spaces on your wall. Perfect for a doll house too.

Prize sponsored by ZNE
Art work by: ZNE Member Myrna Migala

So, if you are a ZNE Member - So - click here for the the link to submit recipes on or before the end of November - to be eligible for this prize.

Here in the Land of ZNE, we are running around like crazy getting ready for the Hope Sees a Star benefit auction which will go live at 12:00 a.m. CA time, on October 1.

Our blogs may be quiet until then, but rest assured, we are here, working hard!

PLEASE HELP US PROMOTE THE AUCTION - AND COME VISIT AND BID on OCTOBER 1!

www.HopeSeesAStar.com

(PS - Thanks Karen at LunaGirl for the fun image.  I didn't even know anyone was taking my picture that day.  Tee hee!)

Monkiest Bread ~ Tamy Otto

Tammy Otto

(Her own variation of a recipe she read somewhere.)

2 sticks of butter melted

2 large cans of ready made biscuit dough - I prefer Pillsbury Grands

2 cups of light brown sugar 2 teaspoons of cinamon

Take biscuit dough out of refrigerator @ 30 - 45 mins prior to using.

Cut each biscuit into 1/4's and roll into a ball shape - place all dough balls on a flat dinner plate.

Place melted butter in bowl, mix brown sugar and cinnamon together also on a flat dinner plate.

I usually end up with an assembly line running down our kitchen counters!!

Remove all finger jewellry because it does get a little messy.

Take each dough ball individually and dip in melted butter then roll in sugar mix until completely covered, then just place in bundt tin (no need to grease) until all dough balls completed.

Cook in mod. oven (350F) for 30 - 45 mins or until the top looks nice and brown and crispy. Cool for @ 10 mins before inverting onto serving platter.

Serve with strawberries and real whipped cream on the side....Kids sleepover favourite breakfast!!!

Congratulations Tamy - on your winning recipe!

Tammy Otto

(Her own variation of a recipe she read somewhere.)

2 sticks of butter melted

2 large cans of ready made biscuit dough - I prefer Pillsbury Grands

2 cups of light brown sugar 2 teaspoons of cinamon

Take biscuit dough out of refrigerator @ 30 - 45 mins prior to using.

Cut each biscuit into 1/4's and roll into a ball shape - place all dough balls on a flat dinner plate.

Place melted butter in bowl, mix brown sugar and cinnamon together also on a flat dinner plate.

I usually end up with an assembly line running down our kitchen counters!!

Remove all finger jewellry because it does get a little messy.

Take each dough ball individually and dip in melted butter then roll in sugar mix until completely covered, then just place in bundt tin (no need to grease) until all dough balls completed.

Cook in mod. oven (350F) for 30 - 45 mins or until the top looks nice and brown and crispy. Cool for @ 10 mins before inverting onto serving platter.

Serve with strawberries and real whipped cream on the side....Kids sleepover favourite breakfast!!!

Congratulations Tamy - on your winning recipe!

Tammy Otto

(Her own variation of a recipe she read somewhere.)

2 sticks of butter melted

2 large cans of ready made biscuit dough - I prefer Pillsbury Grands

2 cups of light brown sugar 2 teaspoons of cinamon

Take biscuit dough out of refrigerator @ 30 - 45 mins prior to using.

Cut each biscuit into 1/4's and roll into a ball shape - place all dough balls on a flat dinner plate.

Place melted butter in bowl, mix brown sugar and cinnamon together also on a flat dinner plate.

I usually end up with an assembly line running down our kitchen counters!!

Remove all finger jewellry because it does get a little messy.

Take each dough ball individually and dip in melted butter then roll in sugar mix until completely covered, then just place in bundt tin (no need to grease) until all dough balls completed.

Cook in mod. oven (350F) for 30 - 45 mins or until the top looks nice and brown and crispy. Cool for @ 10 mins before inverting onto serving platter.

Serve with strawberries and real whipped cream on the side....Kids sleepover favourite breakfast!!!

Congratulations Tamy - on your winning recipe!

Tammy Otto

(Her own variation of a recipe she read somewhere.)

2 sticks of butter melted

2 large cans of ready made biscuit dough - I prefer Pillsbury Grands

2 cups of light brown sugar 2 teaspoons of cinamon

Take biscuit dough out of refrigerator @ 30 - 45 mins prior to using.

Cut each biscuit into 1/4's and roll into a ball shape - place all dough balls on a flat dinner plate.

Place melted butter in bowl, mix brown sugar and cinnamon together also on a flat dinner plate.

I usually end up with an assembly line running down our kitchen counters!!

Remove all finger jewellry because it does get a little messy.

Take each dough ball individually and dip in melted butter then roll in sugar mix until completely covered, then just place in bundt tin (no need to grease) until all dough balls completed.

Cook in mod. oven (350F) for 30 - 45 mins or until the top looks nice and brown and crispy. Cool for @ 10 mins before inverting onto serving platter.

Serve with strawberries and real whipped cream on the side....Kids sleepover favourite breakfast!!!

Congratulations Tamy - on your winning recipe!

Tammy Otto

(Her own variation of a recipe she read somewhere.)

2 sticks of butter melted

2 large cans of ready made biscuit dough - I prefer Pillsbury Grands

2 cups of light brown sugar 2 teaspoons of cinamon

Take biscuit dough out of refrigerator @ 30 - 45 mins prior to using.

Cut each biscuit into 1/4's and roll into a ball shape - place all dough balls on a flat dinner plate.

Place melted butter in bowl, mix brown sugar and cinnamon together also on a flat dinner plate.

I usually end up with an assembly line running down our kitchen counters!!

Remove all finger jewellry because it does get a little messy.

Take each dough ball individually and dip in melted butter then roll in sugar mix until completely covered, then just place in bundt tin (no need to grease) until all dough balls completed.

Cook in mod. oven (350F) for 30 - 45 mins or until the top looks nice and brown and crispy. Cool for @ 10 mins before inverting onto serving platter.

Serve with strawberries and real whipped cream on the side....Kids sleepover favourite breakfast!!!

Congratulations Tamy - on your winning recipe!

Next Contest - Saturday September 15!

No entries last week - so we are holding this over till next week!

Same prize, listed below.  : D

Hurry up - I'm getting hungry over here!

: D

Next contest ~ Saturday September 8!

Ok folks, our next contest deadline is September 8!  You have until September 6 to get your recipes in!  Submit your recipes ~ here:

So - click here for the the link to submit recipes the for Saturday September 8 contest.

The prize for this month's contest is being supplied by The ZNE Store.  It is a vintage miniature cutlery set and mini crocheted napkin set.  To giv eyou an idea of scale, the largest cutlery piece - the knife - is righat around 4 1/2" tall.  The cutlery is made of plastic and painted a metallic silver.  Circa 1950s.  These would be really fun for use in altered art, altered dolls or assemblages. 

Good luck and have fun!

Green Bean Salad ~ Tammra Russell

Tammra Russell

(A recipe from her mom.)

1 1/2 lbs fresh green beans

1 T spicy mustard

2 T red wine or cider vinegar

Salt & Pepper to taste

3 T olive oil

1/2 cup walnut halves

8 oz blue cheese

2 T chopped fresh parsley leaves. 

Cook green beans about 4 minutes, drain, rinse in cool water, drain again and pat dry.

Stir together mustard, vinegar, S&P, adding the oil a little at a time after you mix everything else together, and whisk until thick.

Keep all ingredients chilled until ready to serve, then just before serving add beans and walnuts to oil mixture, toss, sprinkle with crumbled blue cheese and top with parsley.

A yummy summer salad!

Congratulations Tammra - on your winning recipe!

Tammra Russell

(A recipe from her mom.)

1 1/2 lbs fresh green beans

1 T spicy mustard

2 T red wine or cider vinegar

Salt & Pepper to taste

3 T olive oil

1/2 cup walnut halves

8 oz blue cheese

2 T chopped fresh parsley leaves. 

Cook green beans about 4 minutes, drain, rinse in cool water, drain again and pat dry.

Stir together mustard, vinegar, S&P, adding the oil a little at a time after you mix everything else together, and whisk until thick.

Keep all ingredients chilled until ready to serve, then just before serving add beans and walnuts to oil mixture, toss, sprinkle with crumbled blue cheese and top with parsley.

A yummy summer salad!

Congratulations Tammra - on your winning recipe!

Tammra Russell

(A recipe from her mom.)

1 1/2 lbs fresh green beans

1 T spicy mustard

2 T red wine or cider vinegar

Salt & Pepper to taste

3 T olive oil

1/2 cup walnut halves

8 oz blue cheese

2 T chopped fresh parsley leaves. 

Cook green beans about 4 minutes, drain, rinse in cool water, drain again and pat dry.

Stir together mustard, vinegar, S&P, adding the oil a little at a time after you mix everything else together, and whisk until thick.

Keep all ingredients chilled until ready to serve, then just before serving add beans and walnuts to oil mixture, toss, sprinkle with crumbled blue cheese and top with parsley.

A yummy summer salad!

Congratulations Tammra - on your winning recipe!

Tammra Russell

(A recipe from her mom.)

1 1/2 lbs fresh green beans

1 T spicy mustard

2 T red wine or cider vinegar

Salt & Pepper to taste

3 T olive oil

1/2 cup walnut halves

8 oz blue cheese

2 T chopped fresh parsley leaves. 

Cook green beans about 4 minutes, drain, rinse in cool water, drain again and pat dry.

Stir together mustard, vinegar, S&P, adding the oil a little at a time after you mix everything else together, and whisk until thick.

Keep all ingredients chilled until ready to serve, then just before serving add beans and walnuts to oil mixture, toss, sprinkle with crumbled blue cheese and top with parsley.

A yummy summer salad!

Congratulations Tammra - on your winning recipe!

But they are so good with Butter and Garlic!

There were no entries this week, so we are carrying over the scrumptious metal froggie embellishment prize for one week.

Get your entries in, on or before Friday August 24 - and YOU could be the winner of these delicious little art frogs!

Click here to enter ZNE recipez!

Frog legs anyone? Get your entries in!

They are up for grabs and will go to the winner of the August 18 ZNE Recipez contest, along with a few other fun charms and bits and baubles from The ZNE Store.

So - click here for the the link to submit recipes the for Saturday August 18 contest.

Good luck, and have fun!

POLPETTONE - Marina Lenzino

This is a recipe from Genoa, Italy. Each family cooks a little different in Italy. This is the one we cook in my family.

Marina Lenzino

POLPETTONE (cake of potatoes and green beans - recipe from Genova)

-400 g green beans -

1 big potato -

2 eggs -

A handful of grated parmesan cheese -

two big pinches of fresh (or dry) marjoram -

a pinch of oregano -

a handful of parsley -

one clove of garlic -

salt -

olive oil -

grated bread  

Boil the green beans and potatoes in salty water.

Put eggs, salt, freshly grated parmesan cheese, marjoram, minced parsley and garlic in a food processor and blend well.

Add fully cooked potatoes and green beans and crush roughly, but mix well with the egg mixture.

Take a baking tin (10 inches round), cover it with baking paper (parchment) or with olive oil.

Pour the loose but firm mixture in the tin and even the surface with a fork.

Go all around the cake to form shapes with the fork teeth.

Top with grated bread. Bake at 410 F for at least 30 minutes.

You eat this COLD. Best when made from a day to another - but let it cool at least two hours. Served with a side of red tomatoes dressed with extra virgin olive oil, salt and oregano. Great vegetarian dish :-)

Congratulations Marina on your winning recipe!

This is a recipe from Genoa, Italy. Each family cooks a little different in Italy. This is the one we cook in my family.

Marina Lenzino

POLPETTONE (cake of potatoes and green beans - recipe from Genova)

-400 g green beans -

1 big potato -

2 eggs -

A handful of grated parmesan cheese -

two big pinches of fresh (or dry) marjoram -

a pinch of oregano -

a handful of parsley -

one clove of garlic -

salt -

olive oil -

grated bread  

Boil the green beans and potatoes in salty water.

Put eggs, salt, freshly grated parmesan cheese, marjoram, minced parsley and garlic in a food processor and blend well.

Add fully cooked potatoes and green beans and crush roughly, but mix well with the egg mixture.

Take a baking tin (10 inches round), cover it with baking paper (parchment) or with olive oil.

Pour the loose but firm mixture in the tin and even the surface with a fork.

Go all around the cake to form shapes with the fork teeth.

Top with grated bread. Bake at 410 F for at least 30 minutes.

You eat this COLD. Best when made from a day to another - but let it cool at least two hours. Served with a side of red tomatoes dressed with extra virgin olive oil, salt and oregano. Great vegetarian dish :-)

Congratulations Marina on your winning recipe!

This is a recipe from Genoa, Italy. Each family cooks a little different in Italy. This is the one we cook in my family.

Marina Lenzino

POLPETTONE (cake of potatoes and green beans - recipe from Genova)

-400 g green beans -

1 big potato -

2 eggs -

A handful of grated parmesan cheese -

two big pinches of fresh (or dry) marjoram -

a pinch of oregano -

a handful of parsley -

one clove of garlic -

salt -

olive oil -

grated bread  

Boil the green beans and potatoes in salty water.

Put eggs, salt, freshly grated parmesan cheese, marjoram, minced parsley and garlic in a food processor and blend well.

Add fully cooked potatoes and green beans and crush roughly, but mix well with the egg mixture.

Take a baking tin (10 inches round), cover it with baking paper (parchment) or with olive oil.

Pour the loose but firm mixture in the tin and even the surface with a fork.

Go all around the cake to form shapes with the fork teeth.

Top with grated bread. Bake at 410 F for at least 30 minutes.

You eat this COLD. Best when made from a day to another - but let it cool at least two hours. Served with a side of red tomatoes dressed with extra virgin olive oil, salt and oregano. Great vegetarian dish :-)

Congratulations Marina on your winning recipe!

The Summer Sun...

Ah, it appears that the Summer Sun has dragged everyone off on vacation or to the lake nearby...

So, this prize is held over for a week.  Get your entries in by next Friday for a chance to win!

Prize for Saturday July 28!

Ok folks, you have through Friday morning to get your recipes in!

The prize this week is a collage sheet download, created by The ZNE Store especially for ZNE Recipez!

CLICK HERE TO ENTER YOUR RECIPES!

Cruisin' Maid

This is an upscale variation on how every college Hawaii house party used to make daiquiris.

Bruce Miller

Aloha friends!

1 box of colorful plastic pirate swords.

1 box of mini paper drink umbrellas

4 martini glasses

cold fresh chunks of pineapple

1 bottle of CRUZAN coconut rum

1 can of frozen MINUTE MAID berry punch

1 bag of store-bought ice Chill the glasses in your fridge.  

Dump the frozen lump of red juice concentrate into your blender.

Fill the empty can half full of rum.

Pour into blender.

Fill with store-bought ice.

Your own ice from the fridge smells odd and tastes funny. Yes it does -- and you know it.

Put the top on the blender and hold it down firmly while you puree the contents into a red slush.

Pour into chilled martini glasses.

Garnish with pineapple chunks on pirate swords.

Open the tiny umbrellas and stick them into the slush as well. Makes 8 drinks. Light the Tiki torches, toast each other in Hawaiian ("wiki wiki!") and enjoy. .

After drinking two of these, unwind the little umbrella's cardboard slider and try to read the Chinese characters you are sure to find inside.

Congratulations to Bruce Miller who submitted this winning entry for this week's ZNE Recipez contest!

This is an upscale variation on how every college Hawaii house party used to make daiquiris.

Bruce Miller

Aloha friends!

1 box of colorful plastic pirate swords.

1 box of mini paper drink umbrellas

4 martini glasses

cold fresh chunks of pineapple

1 bottle of CRUZAN coconut rum

1 can of frozen MINUTE MAID berry punch

1 bag of store-bought ice Chill the glasses in your fridge.  

Dump the frozen lump of red juice concentrate into your blender.

Fill the empty can half full of rum.

Pour into blender.

Fill with store-bought ice.

Your own ice from the fridge smells odd and tastes funny. Yes it does -- and you know it.

Put the top on the blender and hold it down firmly while you puree the contents into a red slush.

Pour into chilled martini glasses.

Garnish with pineapple chunks on pirate swords.

Open the tiny umbrellas and stick them into the slush as well. Makes 8 drinks. Light the Tiki torches, toast each other in Hawaiian ("wiki wiki!") and enjoy. .

After drinking two of these, unwind the little umbrella's cardboard slider and try to read the Chinese characters you are sure to find inside.

Congratulations to Bruce Miller who submitted this winning entry for this week's ZNE Recipez contest!

Prize for June 30 Contest!

Due to vacation schedules, this contest is on hiatus for a couple of weekends, but we'll be back with new recipes on SaturdayJuly 21!

Alrighty ZNE members!  We have a new prize for next week's contest, and its a fun one!  Check out these 4 little altered "dairy" themed tags - perfect for use in your altered art!

The images show both the front and back of these fun little tags!

They are up for grabs and will go to the winner of the June 16 ZNE Recipez contest. 

These tags were purchased as a prize from a ZNE Member's etsy store.  Click here to Check out DadaDreams store on etsy for more tags and additional fabulous ZNE art!

Also, congratulations go to Joan Riggs, winner of last week's contest with her delicious Spinache Pasta Back recipe (below.)  Joan will be receiving a miniature Blythe soup serving set, to alter, or play with as she pleases!

So - click here for the the link to submit recipes the for Saturday July 21 contest.

Good luck, and have fun!

Chicken and Spinach Pasta Bake

I got this from a friend, not sure if it's her invention or not.

Joan Riggs

8 oz uncooked pasta (rigatoni works good!)

1 Tbsp. olive oil

1 cup finely chopped onion

10 oz. pkg frozen, chopped spinach, thawed

3 cup cubed cooked chicken breasts

14.5 oz can Italian-style diced tomatoes

8 oz. container chive and onion cream cheese

1/2 tsp salt

1/2 tsp pepper

1 1/2 cups shredded mozarella cheese

1. prepare noodles according to package

2. meanwhile spread oil on bottom of an 11x7 baking dish; add onion in a single layer

3. Bake at 375 for 15 minutes or just until tender. Transfer onion to a large bowl and set aside 4.

Drain chopped spinach well

5. Stir cooked rigatoni, spinach, chicken and next 4 ingred in bowl with onion. Spoon mixture into baking dish and sprinkle evenly with mozarella cheese.

6. bake covered at 375 for 30 minutes; uncovered and bake 15 minutes longer or until bubbly.

Note: shortcuts for this dinner are to cook and cube chicken the day before (or even earlier and freeze it) serves 4-

Prize for June 8 Contest!

ZNE Talkers - submit your recipes now!  Voting will open on Saturday June 8.  The prize winning recipe will receive this delightful miniature tea set!  This is a genuine Blythe product, still sealed in factory packaging.  The tea set came with a Petite Kitchen Queen Blythe doll.  The set is aproximately 1" scale - the tray is just under 2" in length.

This tiny tea set would be perfect for altering, assemblage art, art dolls, or just to collect or play with as is!

And, congratulations go to Colette Copeland for her prizewinning Tuscan Potato Salad recipe, last week!  Colette will receive this gorgeous art print created bywhimsiesfolksies:

Mom's Pumpkin Pie

(It's Mom's recipe!)

Debby Boltman

3/4 brown sugar

1 tbl flour

1/2 tsp salt

2 1/4 tsp pumpkin spice

1 1/2 cups pumpkin

1 1/2 cups evaporated milk

1 slightly beaten egg

2 tbl dark molasses

Mix sugar, flour, salt, and spice.

Add rest of ingredients and stir until smooth.

Pour into 9" pie pan lined with unbaked pastry. Bake in very hot oven (450) 15 min.

Reduce heat to (325) and bake until firm or about 40 min.

Cool before serving.

Serve with a dollop of Cool Whip of choice and sprinkle with Pumpkin Pie Spice.

Every time I make this people fall over. Very Yummy!

Tuscan Potato Salad

This is my variation on a recipe from "Leaves from our Tuscan Kitchen" by Janet Ross & Michael Waterfield.

Colette Copeland

8 medium red or white thin-skinned potatoes, unpeeled

3/4 cup extra virgin olive oil

One small bunch green onions, chopped

A few generous sprigs fresh parsley, chopped

Salt and freshly ground black pepper

1/2 Tbsp wine vinegar

1/2 c. red wine

A few anchovies, drained and chopped

Scrub potatoes. Cut lengthwise into quarters, then twice across.

Steam about 30 minutes, or until done. Steaming keeps the potatoes firm.

Turn into a medium-size bowl and let cool a little.

While the potatoes are still warm, add rest of the ingredients and mix gently.

Let marinate at room temperature several hours, mixing gently now and then.

If keeping overnight, cover and refrigerate.
 

Make this well ahead of time to allow the flavors to merge. Both the wine and anchovies can be omitted, but it won't be as good.

Cheezy Corn Casserole

A variation of Kraft's "Easy Cheesy Corn Bake," which is also good!

Tammra Russell

4  oz. softened Cream Cheese

3/4 cup milk

3 eggs

1 can (15-1/2 oz.) whole kernel corn, drained

1 can (15 oz.) creamed corn

1 cup Buttermilk Corn Meal Mix

1 cup shredded Monterey Jack Cheese

1/4 cup Parmesan cheese

1/2 cup wheat germ or bread crumbs PREHEAT oven to 375°F.

 

Beat cream cheese and milk until smooth.

Mix in eggs.

Stir in corn, corn meal and Monterey Jack cheese until well blended.

POUR into greased 13x9-inch baking dish.

Top with wheat germ or bread crumbs and Parmesan cheese.

BAKE 35 minutes or until golden brown.

Enjoy!

OK, so my mother-in-law used to make this jello-cool whip-fruit cocktail dish to take to parties and everyone in the family made fun of her "Pink Stuff" -- I am afraid this easy cheese dish is similar -- real quick and simple to make, and "corny" not to be too punny, but always gets requests for seconds at pot lucks or just at home with your loved ones!

Prize for May 26 Contest!

ZNE Talkers - submit your recipes now!  Voting will open on Saturday May 26.  The prize winning recipe will receive this stunning ACEO/ATC print - created by ZNE Member whimsiesfolksies.ShiningStarArt:

And, congratulations go to last week's prize winner - Mel Siegfried - who won with her yummilicious Praline Pecan Pie recipe!  Mel will be receiving these fun tags, created by ZNE Member shiningstarart:

Raspberry Dazzle

Judi Brandow (designin' judi)

1 pkg baby spinach (the bagged variety)

1 medium size red onion sliced 1 granny smith apple, chopped (skin still on)

2 oz. crumbled lowfat Feta cheese

6 oz. fresh red raspberries 1/2 cup halved walnuts, toasted with honey*

Raspberry Walnut Vinegrette Dressing (or just raspberry vinegrette, if you can't find the combo)

Spread the walnuts on a baking pan you have sprayed with cooking spray. Drizzle a little honey on top and bake in oven at 400degrees, tossing and watching until toasted (about 5-10 minutes, depending on oven). Cool.

Mix all the ingredients together and toss with the dressing, or allow each person to add dressing as desired.

I served this for my son's recent wedding rehearsal dinner, with rave reviews. It's easy, refreshing, and healthy! Wow! (Not quite chocolate, but hey!)