Tag: Recipes

Delightful Pumpkin Coffee Cake

By: Hallee

One Sunday morning, getting ready for church, about 50 minutes before we had to leave, I realized suddenly that I had to bring breakfast to Sunday School. In a panic, I did a quick scan of my baking cupboard and spotted a can of pumpkin. My mind was whirling — what could I do? Muffins? No time to fill muffin cups. Cake! I could do a coffee cake. So…here it is. Pumpkin coffee cake. The first time I made it, I had it in the oven no less than seven minutes after deciding what to make. Thankfully, it turned out well and I made it, slower and with pictures, the next morning.

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Cold Packed Cucumber Dill Pickles

By: Hallee

I love this pickle recipe, because I can make a jar as I pick cucumbers instead of saving cucumbers until I have a lot and doing a mass canning. I also love this because it’s relatively effortless.

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Squash Week!

By: Hallee

I hope you enjoyed Squash Week! Gregg and I have decided to make this an annual event, and will have a linky for everyone to link to their favorite squash recipes next year. But for now, here is a wrap up of all of the summer squash and zucchini recipes on the Hallee the Homemaker site to date.

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Green & Gold Casserole

By: Hallee

I graduated from Spencer High School, home of the mighty Greenwave. Don’t ask me what that means – in all of my years there, I was never able to figure that out. Our mascot was an owl. BUT, our colors were green & gold. That was always cool, because my family is from Springfield, Oregon, a small town that is a sister-city to Eugene Oregon, home of the Oregon Ducks – whose colors are also green & gold. Which is what makes this casserole so much fun. I could take it to a class reunion or a football party and be a winner either way.

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Sweet Squash Squares

By: Hallee

These were SOOOO yummy. And, such a nice break from a zucchini bread kind of sweet with squash. Gregg said that it was too sweet, but I gave him a large piece. When I cut the piece sizes to about the size of fudge, they were the perfect size.

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Zucchini Slaw

By: Hallee

This colorful salad can be a nice change of pace from the traditional Coastal Cole Slaw type salad. You can use zucchini or yellow squash. It is perfect for the summer picnic, because there is no mayonnaise in it.

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Greek Stuffed Vegetables with Rice (Yemista me Ryzi)

By: Hallee

This is an amazing recipe for making something new and different with all of that fresh produce coming out of the garden. You are getting such a wide variety of fresh vegetables, all kinds of good for your body vitamins and minerals, and is something different from the standard sauteing that I tend to do as a default.

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Greek Stuffed Zucchini Blossoms with Rice (Kolokythanthoi Yemistoi me Ryzi)

By: Hallee

Squash blossoms make a delightful appetizer, and they are often stuffed with mixtures similar to fillings used in stuffed leaves and vegetables. This vegetarian version calls for a mixture of rice, tomatoes, and herbs, and is served at room temperature.

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Herb-Roasted Potato Wedges

By: Hallee

This recipe is so easy to make, and is such a beautiful side dish to almost any sandwich. We love this kind of side for our game night dinners when we tend to go with Turkey Burgers or Root Beer Barbecued Beef Sandwiches.

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Sautéed Summer Squash with Radishes

By: Hallee

This recipe came about because I went to make you Sautéed Summer Squash, only my yellow squash in my kitchen I had picked the day before disappeared (and since was found, in a small piece with dog teeth marks on it – quite curious). Not willing to let that quell me, but not wanting you to be stuck with just zucchini and onion in the recipe – I decided to utilize some of the radishes fresh out of my garden. The result was simply amazing. I will definitely be adding radishes to my squash sautés from now on.

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