With Meg's brownie recipe with Zucchini I thought, that maybe you all would like this recipe too. It is actually Amanda's, or my mom's. It is really good.
3 1/2 cup shredded zucchini (Packed) Don't peel.
2 cups flour
1 tsp. salt
1 1/4 cup sugar
1/3 cup cocoa + 1 TBS
1 1/2 tsp. soda
2 tsp. vanilla
1/2 cup oil
2 eggs
Mix wet ingredients with zucchini. Sift dry ingredients together and mix into wet ingredients. Pour into oiled 9 x 13 pan. Bake 35 minutes at 350 degrees.
Icing
3 oz. cream cheese, softened a little
3/4 stick of margarine, softened a little
1 1/2 cup powdered sugar
1 TBS cream
1 tsp. vanilla
Mix all together.
Tuesday, August 26, 2008
Zucchini Brownies
Mix together:
1 1/4 c sugar
1/4 c cocoa
1 t salt
1/2 t soda
2 t vanilla
2 c grated zucchini
1/2 c vegetable oil
Add 2 c flour
Put into greased and floured 9"x13" pan or 2 layer pans
Bake at 350 for 25 min or until toothpick comes out clean
1 1/4 c sugar
1/4 c cocoa
1 t salt
1/2 t soda
2 t vanilla
2 c grated zucchini
1/2 c vegetable oil
Add 2 c flour
Put into greased and floured 9"x13" pan or 2 layer pans
Bake at 350 for 25 min or until toothpick comes out clean
Monday, August 11, 2008
Mint Sundae Brownies
This recipe is super easy and so delicious. I made it one day and took to my brother for his birthday and he loved it and mentioned it often. When one receives a compliment from Matt, you know it's got to be worth it:) So I made it again last night for a family dinner we had (Matt's request)and it was a hit, both with adults and with kids. So here you go!
1 pkg fudge brownie mix (9x13 pan size)
3/4 c. chopped almonds (or pecans, or whatever nut you prefer, really)
Mix brownie according to directions, add nuts. Pour into a greased 9x13" pan and bake at 325 degrees for about 25 minutes (or until done). Let cool.
1 (14oz.) can sweetened condensed milk
2 teaspoons peppermint extract (I like it minty, but you can add less if you want)
4 drops green food coloring (to make it pretty, but you don't have to)
2 cups heavy whipping cream, whipped or an 8 oz tub of cool whip
1/2 cup miniature chocolate chips
Combine the milk, extract and food coloring in a large bowl. Fold in whipped cream and chocolate chips. Spread over brownies. Cover and freeze for SEVERAL hours.
Hot fudge sauce
chopped peanuts (again, whatever nut you prefer)
Drizzle dessert with the hot fudge (warmed)and sprinkle with nuts and enjoy.
*Making this on a hot afternoon I realized just how quickly it melts, so try to cut and eat while it's still mostly frozen. It takes good melted, but is so much more satisfying frozen. Yum.
1 pkg fudge brownie mix (9x13 pan size)
3/4 c. chopped almonds (or pecans, or whatever nut you prefer, really)
Mix brownie according to directions, add nuts. Pour into a greased 9x13" pan and bake at 325 degrees for about 25 minutes (or until done). Let cool.
1 (14oz.) can sweetened condensed milk
2 teaspoons peppermint extract (I like it minty, but you can add less if you want)
4 drops green food coloring (to make it pretty, but you don't have to)
2 cups heavy whipping cream, whipped or an 8 oz tub of cool whip
1/2 cup miniature chocolate chips
Combine the milk, extract and food coloring in a large bowl. Fold in whipped cream and chocolate chips. Spread over brownies. Cover and freeze for SEVERAL hours.
Hot fudge sauce
chopped peanuts (again, whatever nut you prefer)
Drizzle dessert with the hot fudge (warmed)and sprinkle with nuts and enjoy.
*Making this on a hot afternoon I realized just how quickly it melts, so try to cut and eat while it's still mostly frozen. It takes good melted, but is so much more satisfying frozen. Yum.
Sunday, August 10, 2008
Question for you, fellow Culinary Enthusiasts...
OK everyone,
I have a question for you. I got this recipe off the Martha Stewart show a few weeks ago. It sounded so yummy, and Martha claimed it was heart-healthy, so I gave it a whirl yesterday. It tastes delicious, but it was so crumbly! So I was wondering if any of you can look at it (or try it) and give me some pointers on how to make it not so dry. I baked it for the lowest amount of time it called for (35 minutes; I started off baking it for 30 minutes, but then it didn't quite seem done, so I put it in for 5 more minutes), so should I have baked it for even less time, or do I need to tweak the ingredients a bit to add more liquid somewhere?
Oatmeal-Raisin* Squares
* (You can substitute for the raisins any of the following: cranberries, prunes, dried apricots, blueberries, or cherries)
4 cups oats
1 teaspoon salt
2 cups flour
1/2 cup dark brown sugar
1 cup chopped nuts such as pecans, walnuts, hazelnuts or almonds (I used almonds)
1 teaspoon baking soda
Combine these ingredients in a large bowl.
Melt 1 1/2 cups unsalted butter; pour over oat mixture and add 2 teaspoons vanilla extract. Mix well. Let sit while you make the filling.
Filling:
1/2 cup boiling water
2 cups raisins
1/2 teaspoon cinnamon
Zest of 1 lemon
Let these ingredients come to a boil, cook for 2 minutes, and then take off the burner to let cool a bit.
Pat 1/2 of the oat mixture into 9x13 pan (Martha used a glass pan, I used a tin pan; would that have anything to do with it?). Purée raisin mixture; spoon onto and spread over oat mixture. Pat rest of oat mixture on top of raisin mixture. Bake at 350° for 35-45 minutes, or until golden brown. Cut with serrated knife. Makes 24 squares.
The raisin mixture made only a thin layer between the two oat layers; should I double the raisin mixture? The bottom oat layer held together nicely, but the top layer just crumbled, almost just by looking at it.
We ate this for our home evening treat just now. Everyone liked it, but we had to scrounge up a bite of vanilla ice cream to put on top to help with the dryness. So, if anyone has any tips, please send them my way, 'cause I'd love your input! Thanks in advance!
I have a question for you. I got this recipe off the Martha Stewart show a few weeks ago. It sounded so yummy, and Martha claimed it was heart-healthy, so I gave it a whirl yesterday. It tastes delicious, but it was so crumbly! So I was wondering if any of you can look at it (or try it) and give me some pointers on how to make it not so dry. I baked it for the lowest amount of time it called for (35 minutes; I started off baking it for 30 minutes, but then it didn't quite seem done, so I put it in for 5 more minutes), so should I have baked it for even less time, or do I need to tweak the ingredients a bit to add more liquid somewhere?
Oatmeal-Raisin* Squares
* (You can substitute for the raisins any of the following: cranberries, prunes, dried apricots, blueberries, or cherries)
4 cups oats
1 teaspoon salt
2 cups flour
1/2 cup dark brown sugar
1 cup chopped nuts such as pecans, walnuts, hazelnuts or almonds (I used almonds)
1 teaspoon baking soda
Combine these ingredients in a large bowl.
Melt 1 1/2 cups unsalted butter; pour over oat mixture and add 2 teaspoons vanilla extract. Mix well. Let sit while you make the filling.
Filling:
1/2 cup boiling water
2 cups raisins
1/2 teaspoon cinnamon
Zest of 1 lemon
Let these ingredients come to a boil, cook for 2 minutes, and then take off the burner to let cool a bit.
Pat 1/2 of the oat mixture into 9x13 pan (Martha used a glass pan, I used a tin pan; would that have anything to do with it?). Purée raisin mixture; spoon onto and spread over oat mixture. Pat rest of oat mixture on top of raisin mixture. Bake at 350° for 35-45 minutes, or until golden brown. Cut with serrated knife. Makes 24 squares.
The raisin mixture made only a thin layer between the two oat layers; should I double the raisin mixture? The bottom oat layer held together nicely, but the top layer just crumbled, almost just by looking at it.
We ate this for our home evening treat just now. Everyone liked it, but we had to scrounge up a bite of vanilla ice cream to put on top to help with the dryness. So, if anyone has any tips, please send them my way, 'cause I'd love your input! Thanks in advance!
Thursday, August 7, 2008
Make Ahead and Freeze Mexican Wraps
I tried this recipe the other day, it turned out really good and it's quite easy. A couple of notes: it makes a ton. It says it's for 16 tortillas, I halved the recipe, filled 12 tortillas, and still had enough left over for one or two more. I would say if you make the full recipe you will need a lot more than 16 tortillas. Also, I used frozen corn, cheddar cheese, and put in a full can of diced tomatoes, since I didn't know what to do with half a can of leftover tomatoes. I didn't try freezing any of them because they all got eaten. Enjoy!
2 cups uncooked brown rice
4 cups water with salt added (may use garlic salt)
4 (15-ounce) cans black beans
2 (15.5-ounce) cans pinto beans
1 (10-ounce) can whole kernel corn
1 (10-ounce) can diced tomatoes and green chilies (or your favorite salsa)
16 (10-inch) flour tortillas
1 pound shredded pepper jack cheese
Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender.
While rice is cooking, place black beans and pinto beans into a colander or strainer and rinse. Add corn and diced tomatoes with green chilies and mix. Transfer to a large bowl and mix in rice and cheese.
Divide the mixture evenly among the tortillas and roll up.
If freezing: wrap individually in plastic wrap, place into a large freezer bag and freeze. Reheat as needed in the microwave for lunch or snacks.
2 cups uncooked brown rice
4 cups water with salt added (may use garlic salt)
4 (15-ounce) cans black beans
2 (15.5-ounce) cans pinto beans
1 (10-ounce) can whole kernel corn
1 (10-ounce) can diced tomatoes and green chilies (or your favorite salsa)
16 (10-inch) flour tortillas
1 pound shredded pepper jack cheese
Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender.
While rice is cooking, place black beans and pinto beans into a colander or strainer and rinse. Add corn and diced tomatoes with green chilies and mix. Transfer to a large bowl and mix in rice and cheese.
Divide the mixture evenly among the tortillas and roll up.
If freezing: wrap individually in plastic wrap, place into a large freezer bag and freeze. Reheat as needed in the microwave for lunch or snacks.
Friday, August 1, 2008
Chile-Cheese 'Taters
32-oz. pkg. frozen seasoned potato wedges
1/2 c. butter, sliced
1 onion, chopped
4-1/2 oz. can chopped green chiles, diced
12-oz. pkg. shredded mozzarella and Cheddar cheese blend
10-3/4 oz. can cream of chicken soup
1-1/2 c. sour cream
Arrange a layer of potato wedges in the bottom of a greased 13"x9" baking pan; dot with butter. Combine remaining ingredients; spread over potato wedges. Bake at 350 degrees for 45-60 minutes. Serves 4-6.
1/2 c. butter, sliced
1 onion, chopped
4-1/2 oz. can chopped green chiles, diced
12-oz. pkg. shredded mozzarella and Cheddar cheese blend
10-3/4 oz. can cream of chicken soup
1-1/2 c. sour cream
Arrange a layer of potato wedges in the bottom of a greased 13"x9" baking pan; dot with butter. Combine remaining ingredients; spread over potato wedges. Bake at 350 degrees for 45-60 minutes. Serves 4-6.
Pina Colada Smoothie
5 Tbs. Coconut milk
2 1/2 cups pineapple juice
1/2 cup vanilla ice cream
1/2 frozen banana (chunks)
1 1/2 cups frozen pineapple chunks
Pour all liquid ingredients into the blender.
Add all frozen ingredients.
Blend together until smooth.
Serve immediately.
serves 3-5
2 1/2 cups pineapple juice
1/2 cup vanilla ice cream
1/2 frozen banana (chunks)
1 1/2 cups frozen pineapple chunks
Pour all liquid ingredients into the blender.
Add all frozen ingredients.
Blend together until smooth.
Serve immediately.
serves 3-5
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