Raspberry Blondies

Raspberries baked in a soft coconut/almond bar = soft and chewy heaven.  I've made these twice now and both times the pan was gone before bed.   As it was the first time I didn't get a pic so that is why (along with over cooking) I made the second batch and I almost didn't get one then.

1 stick butter

1 cup packed brown sugar

1 egg

1/2 tsp vanilla

1/2 tsp almond extract

1/2 cup coconut

1 cup flour

1 tsp baking powder

1/2 tsp salt

1 cup frozen raspberries

Preheat oven to 350*.  Line a 8" pan with foil and lightly spray with cooking spray.

In small bowl sift flour, baking powder and salt.  Set aside.

In medium saucepan melt butter over low heat.  Stir in brown sugar until moistened.  Let cool slightly and whisk in egg and flavorings.  Stir in flour until just combined.  Stir in coconut.  Scrape batter into prepared pan.  Scatter berries over top.  Bake for 30 min or until set (mine took 35-40min)  Cool on rack.  When ready to cut left blondies out of pan and cut into 16 squares.

Orginal recipe found in All You magazine and then adapted.

Little side note:  Even over cooked these are still delicious.  Yes the first batch I forgot to reset the timer after the initial 30 min and they were over cooked.  I was surprised at how good they were and had to make a second batch to see if they were still good baked normally and they were.  So don't fret if you forget them for 5-10 extra min.

Zucchini Casserole

Late summer comfort food at it's best.  And it's a good way to use up zucchini that is delicious, but not sweet.

1 1/2lb zucchini

1lb hamburger

1 onion

oregano, salt, pepper, and other italian style spices to taste

1 cup instant rice

16 oz cottege cheese

1 can cream of mushroom soup

1 1/2cup shredded cheese

Slice zucchini into microwave bowl.  Cover with plastic wrap and cook for 5-10 min.  You're looking for half cooked or so.

Meanwhile, in large fry pan, brown the hamburger and onion; seasoning to taste.  When completely cooked drain off fat if there is any and stir in the rice.

Meanwhile, in medium bowl, combine cottege cheese and cream of soup.  Set aside.

Now it is time to layer it all together.  Get out your 9X13" pan and start layering.

First is the zucchini, topped with hamburger mix, topped with cottege cheese mix, and finally topped with the grated cheese.

Bake at 350* for 30 min.  This serves 8-12 depending on how hungry you are or on how much you like it.

 This could also be made lighter by using fat free cottege cheese and cream of mushroom soup.  You can also use 2% cheese, but I wouldn't do the fat free because it doesn't melt as nice.  I like to use the 7% fat or lower hamburger so I don't have to drain the fat.



Potato Crust Pizza with roasted peppers and zucchini

This was dinner last night.  It was amazingly good and good for you coming in at only 361 cal for 1/4 of the pizza.  It was so good in fact that my six year old wanted more and was bummed that dad was taking the leftovers to work for lunch.  I found the original recipe in the July issue of Clean Eating magazine.  Originally it called for eggplant instead of zucchini, but since I hate eggplant and have a lot of zukes I swapped ingredients.  I also added some fresh basil to the herb mix. 

1lb red peppers or one jar roasted red peppers

1lb zucchini washed and cut into 1/2" slices

1 1/2 lbs potatoes, scrubbed well

8 oz shredded mozzarella cheese

1 tsp dried oregano

1 tsp dried rosemary

1 Tbsp sliced fresh basil

Salt and Pepper to taste

Roast the red peppers in 475* oven for 15-20 min.  Place in bowl covered with plastic wrap or just in a gallon Ziploc bag.  Set aside until cool enough to handle.  Peel and slice peppers into strips or just use a jar of roasted red peppers and slice them.

Meanwhile, line baking sheet with foil.  Spray with cooking spray and place zucchini slices on.  Roast in oven for 15 min at 375*.  Meanwhile, shred potatoes and place directly in bowl of cold water to prevent browning.  Spray a baking pan with cooking spray.  Squeeze water out of potatoes and place on kitchen towel.  Twist and squeeze remaining water out of potatoes.  Spread on sprayed pan to 1/8" thick; make sure all the potatoes are connected to make your crust.  Bake at 375* for 20 min.  Remove from oven sprinkle with salt and pepper to taste; and top with peppers, zucchini, herbs and cheese.  Bake for 20 min until golden brown.

Slice and eat.  We had ours with salad and melon.

Coconut Chocolate Zucchini Cake

These were soooooo good.  It was almost like eating a german chocolate cake.  And I could rationalize eating more than one because it had zucchini in it so it's gotta be good for me.  Right?  I found the original recipie on grandmaloyskitchen.blogspot.com.  I changed it up a little for my tastes and will definately make it again.

2/3 cup sugar

2 Tbsp butter or margarine, softened

1 egg

1 1/2 cup all-purpose flour

2 Tbsp cocoa

1 tsp baking powder

1/8 tsp salt

2/3 cup milk

3/4 cup zucchini, finely diced not shredded

1/2 cup plus 1 Tbsp firmly packed brown sugar

2 Tbsp milk

4 Tbsp butter or margarine

pinch salt

1 tsp vanilla

1cup flaked coconut

Beat together sugar, butter and egg. Mix dry ingredient together and blend well. Add dry ingredients to sugar mixture alternately with milk, mixing well after each addition. Stir in zucchini. Spread evenly into a foil-lined  8X11.5"pan. Bake at 350* for 15 to 20 minutes or until cake tests done.  Meanwhile, combine brown sugar, cream or milk, and butter or margarine in a small saucepan. Bring to a boil and boil 1 minute. Stir in salt, vanilla, and coconut.  Take cake out of oven when done and raise oven temperature to 400*.  Carefully spread coconut mix over warm cake. Put back in oven and bake until top begins to bubble. Watch carefully. Remove and cool on a wire rack. Cut into squares. Makes about 36 squares.

Oatmeal Raisin Chocolate Chip Cookies

I think I'm in love.  I love oatmeal raisin chocolate chip cookies.  I usually use whatever recipe I have.  Off the butter or oatmeal container or from a book.  As I was reading the family circle magazine there was a recipe for oatmeal chocolate chip cookies.  My house was cold today so to warm it up I made these cookies but changed it just a little bit.  I added dried fruit, didn't flatten them down, and what are oatmeal cookies without cinnamon?  I added some of that too.  Oh my goodness!  Soft and chewy goodness with melted chocolate (they were just out of the oven) met my taste buds and hurray a new favorite was born.

1 cup butter, softened

1/2 cup white sugar

1 cup brown sugar

1 egg

1 egg yolk

1 Tbsp vanilla

2 cup flour

1 cup oatmeal

1 tsp baking powder

1 tsp baking soda

1 tsp salt
1 tsp cinnamon

2 cup chocolate chips

1 cup raisins or chopped dried cherries (I used the cherries)

Heat oven to 325*.  Cream the butter and sugars until smooth and creamy.  Add the egg, egg yolk and vanilla.  Sift flour, baking powder, baking soda and salt together; add to the butter mixture.  Beat until well blended.  Stir in the chocolate chips and raisins. At this point you can bake it all or refridgerate for up to a week.  Drop by large tablespoon on greased cookie sheet.  Bake for 12-15 min or until brown.  Serve with a tall glass of milk and enjoy!

Even after hours on the counter they were still soft and chewy.

Chocolate Chip Cookie Dough Truffles

My oldest has been wanting to make eggless cookie dough so he could just eat it.  I'm a mean mother and do not let him have a taste when I am making regular cookies.  I'm into torture, what can I say?  Tonight we found a recipe, took out the baking powder and cooking and made these truffles.  Yum!

1/2 cup butter

1/4 cup sugar

1 tsp vanilla

3/4 cup plus 3 Tbsp flour

1/2 cup chocolate chips

Cream the butter, sugar, and vanilla.  Add the flour.  Stir in the chocolate chips.  Place in fridge to stiffen up dough.  When stiffer (approx. 20 min) take out and make into balls.  Place back in fridge to harden some after being out.  Take out and dip in favorite dipping chocolate.  Place back in fridge to harden.  Eat!

Rhubarb Crisp

I love rhubarb crisp.  The sour taste of  rhubarb sweetened with sugar and topped with a streusel topping.  Nothing quite says spring like it.  After 2 years my rhubarb plants are established enough to provide enough rhubarb for a small crisp and at the request of my 10yr old I made one.

The secret to a good rhubarb dessert is the size of the cut rhubarb.  If you want to eat it and not pucker up too much, then you  must cut it into small pieces no bigger than 1/2".  I know this seems like lots of slicing but really it is the best.  These are my cut pieces.

8 cups rhubarb, sliced 1/4-1/2" thick

3 egg

3/4 cup flour

3 1/2 cups sugar

1/4 cup butter, softened

2 cups oatmeal

2 teaspoons cinnamon 

In a 9x13" pan mix eggs, 1/2cup flour and 3 cup sugar. Add rhubarb and stir in. In seperate bowl mix 1/4cup flour, 1/2cup sugar, oatmeal, cinnamon, and butter. Crumble over rhubarb mix. Bake at 375*F for 40 min.

Ready for the oven

You can eat it alone or even better topped with a scoop of ice cream.

YUM!