Quilt With Us

Quiltmaker's Best of the Best Recipes All Year Long


Quiltmaker's Best of the Best Recipes All Year Long

Need something new to fix for breakfast, lunch or dinner?  Going to a potluck and your tried and true is getting boring?  This is the place to post recipes and to hunt up something someone else has brought to the table.

Members: 11
Latest Activity: Sep 22, 2020

Discussion Forum

This group does not have any discussions yet.

Comment Wall


You need to be a member of Quiltmaker's Best of the Best Recipes All Year Long to add comments!

Comment by Connie/KS on August 21, 2012 at 5:43pm

Let us know how they are.....I need to try them as DH says zucchini are about done in the garden.

Comment by Donna H/MI on August 21, 2012 at 9:12am

Making the crispy zucchini sticks tonite if it is not too hot when I get home from work, I can't wait to see if they turn out like the ones at Olga's Kitchen, if they do I am in sooooooooooo much trouble... lol

Comment by Donna H/MI on August 15, 2012 at 1:25pm

Crispy Zucchini sticks

Serves 4 

  • 3 tablespoons seasoned bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon salt or garlic salt
  • 1/8 teaspoon black pepper
  • 2 medium zucchini
  • 2 tablespoons vegetable oil
  • 2 tablespoons water


      Preheat oven to 475ºF. Spray a baking sheet with nonstick cooking spray.

Combine bread crumbs, Parmesan, salt and black pepper in a shallow bowl.

Cut the zucchini lengthwise into eighths. Cut into 1 1/2- to 2-inch pieces.

Combine zucchini, vegetable oil and water in a sealable plastic bag. Shake to coat zucchini.

Remove zucchini from plastic bag. Coat with the bread crumb mixture.

Arrange zucchini in a single layer on the prepared baking sheet. Bake until tender and browned, about 7 minutes. Serve immediately with warm spaghetti sauce, if desired.


 Haven't tried these yet since we don't have a Zucchini big enough yet so I don't know if they are any good.

Comment by Donna H/MI on August 15, 2012 at 1:22pm

Ewwwwwwwww 105 wow,, that is hot!!  no soup for you!,, LOL

I love the potatoe soup, i just love soup,,

We are finishing up the casserole tonight and my DH and I were talking about freezing some but he has doubts about the crust holding up, but we are willing to give it a try.  I found another recipe for zucchini crisps in the oven, we tried french fried zucchini one time and they were sooooo good but the mess was unbelieveable.  If I have it here I will post it.  Have a great day!

Comment by Connie/KS on August 14, 2012 at 12:54pm

Thanks Donna...these sound yummy too. Like you, we've been eating the zucchini casserole all week...but it is still just as good as ever. I am planning to make it and try it in the freezer (at the moment I have given all the zucchini away, but I'm sure there will be more)!

Comment by Donna H/MI on August 14, 2012 at 10:17am

Potato Cheese Soup

2 Tablespoons Butter                                                                   
1/3 Cup Celery                                                                                          
1/3 Cup onion (minced onions)                                                  
4 Cups diced potatoes                                                              
3 Cups Chicken Broth 

2 Cups Milk

1 teaspoon salt

¼ teaspoon pepper

dash of paprika

2 Cups Shredded Cheddar Cheese                                                         


In large stockpot melt butter, add onion and celery, cook till tender.  Add potatoes and broth, cover and simmer until potatoes are soft.  Stir in milk and seasonings.  Add cheese and heat only until cheese is melted.

Comment by Donna H/MI on August 14, 2012 at 10:17am

Broccoli Cheese Soup

½ Cup Butter                                                                                   
1 onion, chopped (minced onions)                                             
1 (16 ounce ) package                                                                   
chopped broccoli

chopped carrots (optional)                                                       
4 (14.5 ounce) cans chicken broth
1 (1 pound) Velveeta 

2 Cups Milk

1 Tablespoon garlic powder

2/3 Cup Cornstarch

1 Cup Water

Cheddar Cheese (optional)                                                           


In stockpot, melt butter over medium heat.  Cook onion in butter until softened.  Stir in broccoli and carrots, cover with chicken broth.  Simmer until broccoli is tender, 10 to 15 minutes.

Reduce heat, and stir in cheese cubes until melted.  Mix in milk and garlic powder.

In small bowl, stir cornstarch in to water until dissolved.  Stir into soup; cook, stirring frequently, until thick.   Add a bit of cheddar cheese on the top of each bowl just before serving.

Comment by Donna H/MI on August 14, 2012 at 10:09am

I am so glad that you all enjoyed the casserole.  I have never even thought of freezing it, although I should since I made the whole 9 X 13 pan and we have been eating it for days now... lol I bet it would taste really good in the middle of winter when you can't get a good zucchini!  Would you bake it and then freeze it?  I am posting the broccoli cheese receipe and bonus the potato cheese was on the bottom!!  I can't post the bread bowls until i get home and get the book, I cheated and made them in the bread machine.... :)

Comment by Connie/KS on August 10, 2012 at 6:42pm

Our garden is producing zucchini like crazy......DH is the one giving them to me. The banana zucchini bread tastes just like plain banana bread....can't even tell the zucchini is in it. I'll try to post the recipe tomorrow. We think our favorite is the butterscotch zucchini bread so far.

Donna....the zucchini cassserole is fantastic.....really really good. Even my DH liked it and he usually doesn't much care for a casserole. Have you ever tried freezing it? I'm thinking of doing that to use up some more of the zucchini. It might taste really good next winter.

Comment by Connie/KS on August 10, 2012 at 8:30am

Thanks Donna.....sounds good. I may try it tonight. I'm thinking I have most of the stuff on hand, except of course the fresh spices. I made more breads for the freezer yesterday and thought I had the zucchini used up, then went to the garage this morning and found more....ugh!


Members (11)


© 2021   Created by CT Admin.   Powered by

Badges  |  Report an Issue  |  Privacy Policy  |  Terms of Service