Cheesy Zucchini Bake

After a great harvest of zucchini this year, I was looking for great new ways to serve it to my family.  I found this recipe and it was a hit with the hubby and kids.

Ingredients:
  3medium-sized zucchini, cut in slices or half-moon slices
2-4 T chopped fresh basil (I suppose you can use dry...but truly the fresh makes it taste heavenly)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheeses (I used mozza Cheese and Parmesan - NOT the dried canned kind either!) divided - reserve 1/4 cup of mixture for topping later.
salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 350F/180C.  Spray an 8" x 8" baking dish with olive oil or non-stick spray.  Wash the zucchini and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

Original Recipe found on Kalyn's Kitchen

Brown Sugar Frosting

My friend SL posted this on her blog.  Its a favorite last minute go to icing for me.  I used it twice this summer alone when we had last minute company.  I topped a boxed cake mix (with a couple of added ingredients) with this amazing yumminess....

1/2 Cup Butter
1 Cup Brown Sugar
4 Tbsp Milk
2 Cups Icing Sugar
2 tsp. Vanilla

• Put butter & brown sugar in a bowl.  Cook for 2 minutes 
• Add milk and stir
• Microwave again for 2-3 minutes.  It should be boiling now. 
• Add the icing sugar and vanilla and whisk until everything has been incorporated and you no longer see the sugar.
• Resist the urge to stick your finger in the bowl for a taste...if you do, I will be sorry, IT'S HOT!
• Cool for a bit and then pour over cake.  Let it set for a bit.

Flourless Zucchini Brownies

I have to say. just like Healthy Deep Dish Cookie, I made with chickpeas, I was skeptical about these as well.  But honestly, they were delishish AND they met the approval of men, women and children at a summer gathering.  I DID add mint chocolate icing to them ;-)...that might have helped...

These are flourless...can you believe it???

• 1 cup of almond butter.
• 1 1/2 cup of grated or chopped zucchini. I used a shredder and then chopped it up into really small pieces.
• 1/3 cup honey
• 1 egg
• 1 tsp of vanilla
• 1 tsp of baking soda
• 1 tsp of cinnamon
• 1/2 tsp of nutmeg
• 1 cup of dark chocolate chips.

Directions:

1. Preheat oven to 350 degrees.
2. Combine all the ingredients into a large bowl and mix everything together.
3. Pour into a greased 9x9 baking pan.
4. Bake for 35-45 minutes, or until a toothpick comes out clean.

You can add icing to top or you can serve as is


original recipe found on Delighted Momma

Chipotle Cauliflower Bake

1 head Cauliflower
3/4 cup miracle whip
3/4up sour cream
3/4 tsp chipotle pepper
1/2 tsp paprika
1/2 cup mozza cheese, grated

Directions

• Preheat over at 375
• wash cauliflower and cut into small pieces.
• Steam cauliflower (in pot of microwave)
• mix together all ingredient except for mozza cheese
• pour over steamed cauliflower and mix until coated
• Bake uncovered for 30 mins
• 5 mins before its complete, sprinkle grated mozza cheese over the top.

Raspberry Breakfast Bars

 

 

Crust and Top Layer

1 cup all purpose flour (you can also do 1.5 cups all purpose flour)

1/2 cup whole wheat flour 

1 cup firmly packed brown sugar

1 1/4 cups rolled oats

3/4 tsp. salt

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

3/4 unsalted butter, cut into 1-inch pieces

Filling

1/4 cup firmly packed brown sugar

1 lb. frozen or fresh raspberries

1 tsp. lemon zest

1/2 tsp. cinnamon 

1/4 cup lemon juice

2 tbsp. butter melted and cooled

Preheat oven to 350F

Line a 9x9 or 9x13 inch pan. In a bowl, mix together all the dry ingredients for the crust and mix together.

 

Add in the cubed butter, and get your hands in there and smoosh up the butter until you get pea-size pieces of butter mixed in with the flour, etc. Reserve 1-1.5 cups of the mixture for the topping, depending on how much you like. Now, take the rest of the mixture and dump it into the pan, and push it down into a crust. You can use the back of a spoon to make sure it's flat. 

Then in a separate bowl, mix together the filling ingredients. Mix well, and then toss that on top of the crust, and carefully, so as to not damage the crust, spread it evenly. 

Then top it off with the rest of the topping. Use the back of a spoon to flatten the whole bar situation.

Pop it in the oven for around 45 minutes. Every 15 minutes, rotate the pan. You'll know it's done when the sides are bubbling a bit. You can top it off with a sprinkle of brown sugar. Wait till it's cool, and cut them up into pretty bars!

 

Original Recipe & Picture found here

 

Salted Caramel Sauce & Salted Caramel Frosting

Salted Caramel Sauce
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream

Salted Caramel Frosting
2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)
1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.

Recipe from kimberlytaylorimages.com

Pesto Ricotta Stuffed Shells

I had a friend bring our family stuffed shells a few months back.  I decided that I should make them myself since they were enjoyed by everyone in the family.  I didn't have a recipe but I did put together what I figured was in the dish she brought.

I mixed 1 egg and 2 tbsp pesto into about 4 cups of ricotta (2/3 of the container)

I then poured 1/3 of a jar of Alfredo sauce at the bottom of a 9x13 pan.  I just happened to pick a jar up at TJ's the day before.  You can always make your own and use that too.

I boiled the full box of shells. (I ended up having 12 shells that did not fit into my pan so I prepared them and put them into a take out container I had a put them in the freezer so that I had a second meal on hand in for the future)  You can always cook up a second pan too.

Once the shells are cooked (NOT overcooked) place the ricotta mixture in a large piping bag (or put it in a zipper bag and but the end off to create a tip for piping).  Then pipe the mixture into each shell.  Probably about 1 tbsp per shell.  Lay each shell on the bed of Alfredo sauce in the pan.

Once all the shells are filled,  cover with 2 cups tomato sauce.  Then on top of the tomato sauce, spoon the rest of the Alfredo sauce.  Top with pesto.

Cover with foil and bake at 350 for 30 mins.  If you want some extra cheesiness, add 1 cup grated mozzarella on top of the shells for the last 5-10 minutes.

Thai Peanut Chicken Soup

We were felt like Thai food tonight; and what goes better on a windy grey Saturday in February?  Well...soup of course!!!

I looked for a new Thai soup recipe, something different than our standard one, but I could not really find what I wanted.  So when all else fails...create something yourself. I took some ingredient ideas for a bunch of standard Thai dishes and put it all together.

Its sort of like chicken satay with peanut sauce meets soup...  Yumminess!!!!!

2 Tbsp oil
1 onion, diced
2Tbsp garlic, minced
1 red pepper, diced

Heat oil and saute onion, garlic and red pepper for about 1 minute or until onion is clear and tender.

1 carrot, chopped small
1 tsp cumin
1 tsp coriander
1/2 tsp cayenne
Add carrot and spices to onion mixture and saute for 1 minute

1 large can diced tomatoes (540ml)
1 can coconut milk (I used light)
1 cup peanut butter
3 tbsp fish sauce
2 tbsp brown sugar
1/2 cup chicken broth
3 Tbsp lime juice
salt to taste
Add the rest of the ingredients and bring to a boil over medium heat.  Reduce to low heat, cover and cook until carrots are tender and flavors blend together (about 20 mins)

2 chicken breasts - diced

1 tbsp Thai chili paste
1 tbsp olive oil.
While the soup is simmering, heat the oil and then add the Thai red chili paste and saute for 15 sec. Add the chopped chicken and cook until no longer pink.  Once cooked, you can add to the simmering soup.

Add half a bunch of chopped to the finished soup just before serving.




***for a thinner soup add a second can of coconut milk***

Salted Caramel Corn

I stole this recipe from a friend's blog.  Miss P and I made it for a tea party she was invited to.  Great treat for little kids and BIG kids too!

Pop 6 cups popcorn, can be air popped or microwavable {if it is microwaveable popcorn, should be consumed within 12 hours...I'm sure this won't be an issue!}

Combine in microwaveable bowl for 3 minutes on high {until bubbling}
1/2 cup butter {1 cube}
1 cup brown sugar
1/4 cup corn syrup {or honey would do fine too}

Add below ingredients to above ingredients once boiled -- let that bubble away and DO NOT try and taste it, you'll be sorry ;)
1 tsp vanilla extract
1/2 tsp baking soda

Ensure your popcorn is in a HUGE bowl and pour caramel over popcorn, mix well then once it's almost set I take my sea salt {aprox. 1 tsp}and sprinkle a light dusting...this turns a relatively sweet snack into the perfect combination of salty&sweet!

if you would like it to be less chewy put on a cookie sheet and place in oven @ 200 F for 1 hour.

Tomato Tortellini Soup

1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Cook tortellini according to package directions.  Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Makes 10 servings (2-1/2 quarts).

Nutritional Facts 1 cup (calculated without additional cheese) equals 245 calories, 11 g fat (6 g saturated fat), 42 mg cholesterol, 756 mg sodium, 27 g carbohydrate, 2 g fiber, 10 g protein. 

Receipe from tasteofhome.com

Avalanche Bars

12 oz bag of White Chocolate Chips

1/4 cup creamy peanut butter

3 cups Rice Krispies, or “Puffed Rice” if you’re buying generic

1 1/2 cups mini marshmallows

1/4 cup mini chocolate chips + 2 Tbsp for garnish.

Lightly grease a 9×9 pan (or 8×8 if you prefer thicker bars)

 

1.  In microwave-safe bowl dump in white chips and heat on med power for 1 minute.  Stir and continue in 30 second increments until chips are melted.

2.  Combine the peanut butter with the melted chips

3.  Add the krispies.

4.  Let cool approx 15 – 20 minutes stirring every 5 minutes or so to help cool.

5.  Add the marshmallows and the mini chocolate chips and stir to combine.

6.  Dump mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.

7.  Press the remaining chocolate chips into the top for garnish.

 

recipe from cookiesandcups.com

Healthy Deep DIsh Cookie Pie

I will be honest, the only reason I tried this recipe was because I was skeptical.  You read the ingredients...you might be skeptical too!


But on a week when I was cutting out gluten, this was a welcome treat!  I tried it and was surprised at how good it was.  I even fed it to my parents and to guests that came for dinner the night after.  Everyone had a good report.  Here is my disclaimer...ITS SWEET!  Take a small piece and enjoy vanilla ice cream or a glass of milk with it.

2 cans chickpeas (drained and rinsed) (500g total)
1 cup rolled oats
1/4 cup unsweetened applesauce
3 T canola oil
2 tsp pure vanilla extract
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 and 1/2 cups brown sugar (I might try 1/4 cup less next time)
1 cup chocolate chips


Blend everything (except the chips) very well in a good food processor (not a blender). Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan.

- About 200 calories per serving

Recipe found on chocolatecoveredkatie.com