Zucchini Brownies

Zucchini Brownies

I know it sounds weird, but I've made these several times and no one guesses that there is zucchini in these... If you're skeptical, it's worth a shot for all the extra zucchini at this time of year!

2 cups shredded zucchini (frozen from last year works too!)

1/2 cup vegetable oil

1 egg (eggs make these more cake-ish, so if you want fudge brownies, leave out the eggs - they still turn out fine)

1 1/2 cups sugar

2 tsp vanilla

1/2 cup unsweetened cocoa powder

1 1/2 tsp baking soda

1 tsp salt

2 cups flour (wheat flour works great)

1/2 cup chopped nuts or chocolate chips - optional

Combine all ingredients. Grease a 9x13 pan.

Bake at 350 for 25-30 mins.

Frosting

6 TBS cocoa powder

1/4 cup melted margarine

2 cups powdered sugar

1 TBS milk (use more or less for desired consistency)

1/2 tsp vanilla

Combine and spread over cooled brownies. SUPER YUM!

Rachie's Salsa

Super easy.

1/2 small white onion
6 roma tomatoes
1/2 bunch cilantro
1 - 8oz can tomato sauce or paste
1 lime, juiced
cumin
garlic
salt
hot sauce (we like Pico Pica)


In food processor or blender, pulse onions until finely chopped.
Add tomatoes, cilantro, tomato sauce, lime juice and pulse again.
Add seasonings to taste.
Put in fridge overnight to let flavors blend.

Zucchini Brownies

Ingredients

• 1/2 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 2 cups chocolate chips
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and chocolate chips. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

Gourmet Sweet Potato Classic

If you are anti-goopy-syrupy-marshmallowy-sweet potatoes, you need to try this recipe! They are light and fluffy but crisp on the top and just DEEElicious! I've made this every Thanksgiving for quite awhile and turned Kyle's family from sweet-potato-haters into sweet-potato-lovers.

And sweet potatoes are not just for Thanksgiving - who came up with that idea! I make a big pan a few times a year when I get craving them.

The potatoes:

5 large sweet potatoes (use 1-2 more if you have small ones)

1/4 tsp salt

1/4 cup butter (3 TBSP is enough really but if you love butter go ahead)

2 eggs beaten

1 tsp vanilla extract (again 1/2 tsp is enough but go with what you love)

1/2 tsp ground cinnamon

1/3 cup white sugar

2 TBSP heavy cream (you can replace it with 1/2 cup milk if you don't have cream)

The topping:

1/4 cup butter (3 TBSP is enough)

3 TBSP flour (can use up to 1/3 cup, once you mix the topping add more flour if its too wet)

3/4 cup packed light brown sugar

1/2 cup chopped pecans

Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.

Cook your sweet potatoes either by baking them in the oven or microwaving them. I microwave cause its much faster. Cook until you can stick a fork or butter knife all the way through them. If you microwave, make sure you poke em' first so they don't explode.

Cool them slightly, peel them, then mash.

In a large bowl, mix the mashed sweet potatoes, salt, butter, eggs, vanilla, cinnamon, sugar, and cream/milk. Transfer to the prepared baking dish.

In a medium bowl, combine butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender (c'mon who has one of these) or your fingers (I use a butter knife to cut all the wet stuff into the dry) to the consistancy of course meal. Sprinkle over the sweet potato mixture. Bake 30 minutes in the preheated oven until topping is crisp and lightly browned.

Hope y'all enjoy!

Zucchini Bread

If you have a garden in summer - you'll need an idea for all that dang squash!

1 Cup oil
2 Cups sugar
3 eggs
3 tsp vanilla
2 Cups shredded raw zucchini
3 Cups all purpose flour
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
3 tsp cinnamon


Combine oil, sugar and eggs in large bowl.
Add in vanilla and zucchini.
Sift in dry ingredients. Mix well.
Pour batter in greased loaf pan.

Bake 350 for 1 hour. (Less time for several smaller loaves.)

Chicken Soup (Thanks Heather)

nearly identical to Cafe Rio's tortilla soup, especially if you put a little fat free sour cream or some guacamole in it.

Shredded Chicken:

2 boneless, skinless chicken breasts, trimmed of any fat
3 cups of chicken broth or water
3 cloves of garlic, minced
2 tbsp sweet yellow onion, diced finely
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp oregano
Salt and pepper to taste
Combine all ingredients and gently boil for 20 minutes. Let the
chicken breasts cool then shred with two forks.

Soup:

2 tsp olive oil
2 cups of onion, diced
1 cup of celery, diced
2 cups of carrots, diced
1-2 jalapeno peppers, seeded and chopped (more if you want spicy)
4-5 cloves of garlic, chopped
2 1/2 quarts of chicken stock
1 28 oz can of crushed tomatoes
1 tsp of cumin (I used about 1 1/2 tsp)
1 tsp ground coriander seed (I used about 1 1/2 tsp)
Sea salt and fresh cracked pepper to taste
1/2 a cup of fresh cilantro, chopped (divided)
6 fresh white corn tortillas

Heat the olive oil in a dutch oven over medium heat. Once hot, add
onions and sauté until tender. Add the garlic and stir constantly for
60 seconds. Add the carrots, celery, jalapeno, tomatoes, broth, cumin,
coriander, sea salt and pepper to taste and 1/4 cup of cilantro. Cut
the 6 corn tortillas in half, then cut them crosswise into 1/2 inch
strips and add to the soup. Bring the soup to a boil, then lower the
heat and simmer for 30 minutes or until the vegetables are soft and
the corn tortillas have melted away. Add the chicken, taste and re
season if needed.

Additional Toppings:

1 - 2 avocados, diced
Tortilla strips
Cotija cheese, grated
Fresh cilantro (remainder from above ingredients)

Ladle soup into large soup bowls. Add some avocado, tortilla strips, a
sprinkle of cheese and cilantro. Enjoy!

Taco Soup

Amazing and yummy!

1 lb ground beef, browned & drained
1 quart whole tomatoes (or a couple cans of whatever you have)
2 Cups chopped celery
2 Cups sliced carrots
2 cans cream of potato soup
1 can beef bouillon
1 pkg taco seasoning mix
1 large can chili beans
1 large can kidney beans
1 small can tomato sauce

Mix and simmer for 2 hours (can even go in a crock pot).
Serve with grated cheese and crushed chips.

Clam Chowder

Another recipe from my mom. I've made it for dispatch once or twice and Tracie has requested it a few times!

2 cans chopped clams, with liquid
1 cup onion, chopped (or just dehydrated minced onion)
1 cup celery, sliced
2 cups potatoes, cubed
1 cup carrots, sliced
3/4 cup butter
3/4 cup all purpose flour
1 quart half & half cream
1 1/2 tsp salt
dash pepper
1/2 tsp sugar

Use large stockpot. Drain juice from clams and add to veggies. Add enough water to barely cover. Cook uncovered at medium heat until tender, about 15-20 minutes.

In large saucepan, melt butter. Add flour. Add half & half using whisk. It will thicken slightly. Add to undrained veggies. Add seasoning and heat. Will thicken more. Do not boil.

Fast and Easy Tofu Lo-Mein

I personally love tofu but if you are not a tofu fan, then juse use some chopped chicken or sliced beef in place of the tofu. This is a super cheap meal and it actually tastes REALLY good! I usually add a tsp of red pepper flakes to spice it up a little but thats just my tastes.

Fast and Easy Tofu Lo-Mein

1 (16 ounce) package extra firm tofu (chicken, beef, cat, whatever)
2 tablespoons olive oil
2 (3 ounce) packages Oriental flavored ramen noodles
1 (16 ounce) package frozen stir-fry vegetables (I use fresh bell peppers instead)
1 1/2 cups water
1 tablespoon soy sauce, or to taste


Press tofu between paper towels to remove some of the water; cut in to bite size cubes. Heat olive oil in large skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.
Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packet. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend. Season with soy sauce to taste and serve.