Zucchini Brownies

Just when you thought I couldn't do anything else with a zucchini...

Zucchini Brownies

2 cups grated zucchini
2 cups flour
1 1/2 cups sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/3 cup cocoa
1/2 cup vegetable oil
2 teaspoons vanilla

Combine all ingredients.

Pour batter into a greased, floured baking pan and place in a 350-degree preheated oven.

Brownies will be completely cooked in 30-45 minutes. Check by poking with a skewer to test for doneness.

Yellow Squash Pancakes

Happy Squash Day! :)

Yellow Squash Pancakes

3 cups grated yellow summer squash
1/2 teaspoon salt
2 teaspoons parsley
1 clove garlic, minced
3/4 cup grated Parmesan cheese
1 egg
1 cup biscuit mix
1/4 teaspoon pepper
1/4 cup milk
Combine all ingredients in a mixing bowl.

Drop by spoonfuls onto hot oiled skillet. Turn over when bottom is golden and cook until browned on both sides. Easy and so yummy!

Fried Green Tomatoes

Yes, we really do make these! They're delish, too!

Fried Green Tomatoes

1 cup flour
1 teaspoon salt
1 teaspoon pepper
green tomatoes, sliced 1/2 inch thick
1 cup crushed saltine crackers
2 eggs, beaten
1/2 cup butter

Combine the flour, salt and pepper. Place the crushed saltine crackers in a separate bowl, the eggs in a third bowl.

Melt the butter in a large skillet over medium heat. Dip each tomato slice in the egg, then in the flour. Dip the floured slice into the egg again (quickly!) before dipping it into the cracker crumbs. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side. This takes about seven or eight minutes per slice. Drain on paper towels before serving.

They are so good you'll plant extra tomatoes just to have green ones to fry!

Squash Patties

Yep, it's squash day again here in the kitchen. This one's fast and easy and tastes so good and fresh you can just tell your food was on the vine just an hour before it hit your plate. :)

Squash Patties

2 cups grated yellow squash
1/3 cup flour
1/3 cornmeal
1 onion, chopped
1 egg, beaten
salt and pepper to taste

Combine all ingredients. Mold into patties and fry in hot oil until lightly browned. Drain on paper towels.

Watermelon Smoothies

This is one of my favorite summer drinks! Sometimes I use ice cream instead of yogurt. :)

Watermelon Smoothies

3 cups cold watermelon
2cups fresh strawberries
8 ounces any variety yogurt
2 cups crushed ice
Sugar to taste

Combine all ingredients in a blender and process until smooth. Enjoy!

Watermelon Sorbet

Watermelon Sorbet

2-3 cups watermelon chunks
1/3 cup lime juice
1/4 cup honey
1 t. salt
chopped mint

Puree all ingredients in a food processor. Chill for 3-5 hours, then pour into an ice cream maker and process according to manufacturer's directions. Recipe can be adjusted to suit individual tastes, adding or omitting honey as desired.

Fried Zucchini Blossoms

One of our all-time favorites...

Fried Zucchini Blossoms

zucchini blossoms
2 cups whole milk
4 Tablespoons flour
An egg, lightly beaten
Salt
Olive oil for frying

Trim the stems of the zucchini blossoms, remove flower parts from inside the blossom and wash gently them gently. Pat them dry, using a delicate touch. Combine the milk, flour and egg.

Heat the oil in a deep pan.

Lightly salt the zucchini blossoms then dredge them in batter. Immediately drop them into the oil and fry them until golden. Drain on paper towels, then serve them hot.

Make more than you think you'll need. Believe me. Make more.

Squash Fry

Oh yeah, the summer squash are here! You can count on lots of zucchini and summer squash recipes. Whatever's coming out of the garden on any particular day is pretty much what we eat during the summer. I love going out to pick our dinner. And it's squash time, so... bring on the squash recipes!!

I hope you like squash. You do, don't you? :)

Squash Fry

3 summer squash, cubed
1 egg, beaten
1/2flour
1/3 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
1 clove minced garlic
1 medium onion, grated
vegetable oil

Cook squash in boiling water until tender. Drain and mash squash, then add egg and mix well. Add remaining ingredients and mix until combined.

Drop mixture by level tablespoon into hot oil. Cook until golden brown, turning once. Drain on paper towels.

Chocolate Dream Pie

Chocolate Dream Pie

4 ounces room temperature cream cheese
3 T.sugar
1 T. milk
whipped cream
2 packages instant chocolate pudding mix
2 cups milk
1 prepared chocolate cookie crumb crust

Combine cream cheese, sugar and tablespoon milk. Beat until smooth. Gently fold in half of the whipped cream. Spread onto crust.

Combine chocolate pudding mix with 2 cups milk. Whisk. Spread over cream cheese layer. Chill.

Just before serving top with remaining whipped cream.

Corn Salad

It doesn't get much easier than this. A tasty side dish, although there are plenty of times I just have a bowl of this salad for lunch!

Corn Salad

2 cups corn
1/4 cup butter, melted
2 tomatoes, chopped
1 jalapeno pepper, seeded and finely chopped
1 small red onion, finely chopped
4 cloves garlic, minced
1/2 bunch fresh cilantro, chopped
salt and freshly ground black pepper to taste
1 pinch salt-free lemon-herb seasoning
1 bell pepper, finely chopped
2 Tablespoons olive oil

Combine all ingredients. Cover and refrigerate, overnight if possible. We eat this cold but I guess it could be warmed, too.

Pineapple Slush

Want to stay cool? Have I got the drink for you! ;-)

Pineapple Slush

1 cup pineapple chunks, with juice
1 can frozen orange juice concentrate
1 cup rum
3 Tablespoons sugar
2 Tablespoons lime juice
1 Tablespoon lemon juice
Ice

Combine all ingredients in a blender. That's it! Rum amount can be adjusted according to personal preference...a little more or less isn't going to change the consistency of the drink!

Apricot Kisses

From Tea Time--

Apricot Kisses

2 cups flour

½ t. baking soda

¼ t. baking powder

½ t. salt

¼ cup rolled oats

½ cup sugar

1 cup almonds, chopped

1 cup dried apricots, chopped

½ cup vegetable oil

1 T. vanilla

¼ cup milk

Preheat oven to 350 degrees.

Sift the flour, soda, powder and salt together into a large mixing bowl.

Add oats, sugar, almonds and apricots.

Add oil, vanilla and milk. I

f the mixture seems dry add a few more drops of milk.

Drop by spoonfuls onto a greased baking sheet.

Bake for 14 minutes.

Peach Delight

3 fresh peaches, peeled and sliced
2 pints blackberries
1 pint strawberries, hulled and sliced
1/3 cup honey
1 teaspoon ground cardamom


Combine all ingredients. Chill and serve.

Summer Splash Muffins

We really enjoy breakfast here. Often we eat in the gazebo, lingering over coffee. Sometimes we take muffins down to the dock and watch the goldfish swim while we have breakfast. So it's really no surprise that one of my first cookbooks is called B is for Breakfast. That's where this recipe comes from. I hope you enjoy these as much as we do!

Summer Splash Muffins

½ cup watermelon juice
2/3 cup watermelon bits
1 ½ cups flour
2 t. baking soda
1 t. baking powder
½ t. salt
½ t. cinnamon
7 T. butter
3/4 cup granulated sugar
½ cup milk
2 eggs

Combine dry ingredients in a large bowl and set aside.

In a small bowl cream butter and sugar until light and fluffy. Add eggs and mix. Add milk, juice and watermelon bits and stir to combine. Pour into flour mixture and stir well.

Lightly grease one 12-muffin tin. Pour batter into muffin cups. Place tin in a pre-heated 350-degree oven. Bake for 30-35 minutes.

Blueberry Bake

When the blueberries are in season (like they are now!) we pick 'em and eat 'em morning and evening. With so many berries, I have to get creative. Here's one of our favorite recipes. This one and lots of other blueberry recipes are in my Tea Time cookbook.

Enjoy!

Blueberry Bake

2 cups flour
1 cup granulated sugar
2½ t. baking powder
½ t. salt
½ t. cinnamon
1 cup butter
½ cup milk
½ t. nutmeg
2 cups blueberries

Combine the flour, baking powder, salt, cinnamon and half of the sugar in a large bowl. Add half of the butter and all of the milk and mix until a dough forms. Press dough into the bottom of a square baking dish. Set aside.

In a saucepan combine the remaining ingredients and place pan over medium-high heat. Stir constantly until the mixture boils. Remove mixture from heat and pour into baking dish.

Place baking dish in a preheated 375-degree oven.

Bake for 35-45 minutes.

Ensalada Frijole Negro

This is one of my favorite recipes! :)

Ensalada Frijole Negro (Black Bean Salad)

2 cups cooked black beans
2 cups cooked rice, cooled
1 cup corn
2 cloves garlic
2 bell peppers
½ small hot pepper, any variety
2 tomatoes
3 tablespoons olive oil
1 tablespoon lime juice
1 tablespoon lemon juice
1 ½ teaspoons granulated sugar
½ teaspoon cumin
½ teaspoon black pepper
cilantro for garnish

Seed and chop peppers and tomatoes. Set aside. Mince garlic.

In large bowl, combine beans, cold rice, peppers, garlic and corn. Mix well. Add tomatoes and mix again, taking care not to crush the tomatoes.

Whisk together remaining ingredients in a small bowl, then pour dressing mixture over salad. Serve salad with homemade salsa or tortillas.

Peach Tart

It's peach time!

Peach Tart

2 pounds ripe peaches
2 tablespoons brown sugar
2 tablespoons granulated sugar
3 tablespoons softened salted butter
1 teaspoon vanilla

Boil water for the peaches.

Submerse them in boiling water for 1-2 minutes,

then slide the skins off.

Remove the pits and thinly slice peaches.

In bowl, mix butter, brown sugar,

sugar and vanilla together.

Spread this mixture thinly on bottom of tart shell.

Arrange the peaches on pastry shell.

Place in 375 degree oven for 20 minutes.

Cool slightly before serving.

Ricotta Pancakes

From B is for Breakfast--

Ricotta Pancakes

Ingredients:
4 eggs
2 cups ricotta cheese
2/3 cup sour cream
1 1/3 cups flour
2 T. baking powder
1 t. salt
1 t. baking soda
1 ½ cups milk

Separate eggs.

Beat egg yolks, cheese and sour cream until smooth. Set aside.

Combine flour, baking powder, salt and baking soda. Add to egg mixture and stir until batter is smooth.

Beat egg whites until stiff peaks form. Fold whites into batter.

Lightly brush a large skillet with butter and heat skillet. Pour batter in small amounts onto skillet, forming small pancakes. Cook for 5-8 minutes or until pancakes are lightly browned.
Serve dusted with confectioner’s sugar, if desired.

Fast Red Rice

This goes with everything! And if rice gives you any kind of trouble to cook, you'll love this one. This recipe is foolproof. :)

Fast Red Rice

2 Tablespoons olive oil
2 cups white rice
1 cup tomato sauce
2 teaspoons minced garlic
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cumin
4 cups water

Heat vegetable oil over medium heat in a saucepan. Brown the rice in the oil. Reduce heat to low, then add remaining ingredients. Stir once. Cover and simmer for 20 minutes.

Pasta Salad

Dinner doesn't get any easier than this. And if you've got other veggies, like corn or whatnot, just toss 'em in! This is one recipe that greatly benefits from the variations of a summer veggie garden!

Pasta Salad

1 package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1 chopped green bell pepper
2 cucumbers, peeled and thinly sliced
2 large tomatoes, diced
1 chopped onion
1 chopped zucchini
1 cup peas
1 cup olive oil
1 cup vinegar
salt, pepper, oregano, basil, rosemary to taste
1/2 cup grated Parmesan cheese

Cook pasta in large pot of boiling water until al dente. Rinse under cold water, then drain.

Combine all ingredients in a large bowl. Chill in fridge for at least an hour before serving.

Basil Quesadillas

Basil Quesadillas

flour tortillas
sliced mozzarella
thinly sliced tomatoes
salt
black pepper
couple handfuls chopped fresh basil
1/3 cup toasted pine nuts
olive oil

Heat grill to medium.

On half of the tortillas place the cheese and tomato slices. Sprinkle with salt and pepper. Add nuts, basil and then drizzle with oil. Top with remaining tortillas; press gently to flatten slightly.

Cook the quesadillas on the grill until the cheese melts and the tortillas are crisp and golden, about 2 minutes per side. Cut into wedges and serve piping hot

Pineapple Sorbet

Pineapple Sorbet



1 1/2 cups sugar
1 1/2 cups water
2 cups crushed pineapple
2 cups coconut milk
1/4 cup lime juice

Combine ingredients in a blender. Pour mixture into ice cream maker and process following manufacturer's directions. This is one recipe you may want to make over and over again. We do! :)

Coleslaw

Coleslaw

1 medium head cabbage, shredded
2 small red onions, diced
1 1/2 cups finely grated carrots
2 stalks celery, chopped
1 cup sugar
1 cup white vinegar
3/4 cup vegetable oil
1 1/2 Tablespoons salt
2 Tablespoons dry mustard
black pepper

Combine vegetables and sugar in a large bowl.

Combine remaining ingredients in a saucepan and bring to a boil. Pour over cabbage. Mix, then chill and serve cold.

I've made this a day ahead and it tastes just fine. There are rarely leftovers but when there are they taste even better a day or two later!

Arroz con Leche

Fast, easy and one of Hubby's favorites!

Arroz con Leche(Rice Pudding)

1 cup rice
2 cups milk
zest of one lemon
2 tablespoons granulated sugar
1 teaspoon vanilla
2 teaspoons cinnamon
½ cup raisins

Combine vanilla, cinnamon, zest, sugar and milk in saucepan and slowly bring to a boil. When milk boils, add rice, stir and reduce heat to gentle simmer. Cover and cook until liquid is absorbed, about 30 minutes. Before serving, stir raisins into rice.

Peach Salsa

When it's peach-picking time, we make lots of peach salsa!

Peach Salsa

4 cups peaches
1 small red onion
1 small bunch cilantro
1 small jalapeno pepper
3 tablespoons lime juice
1 tablespoon lemon juice
2 tablespoons granulated sugar
2 cloves garlic

Peel and chop peaches. Dice onion and pepper. Finely chop cilantro and garlic.

Combine all ingredients in large bowl. Mix well. Cover and chill for 1-2 hours before serving.

Summer Berry Tart

"Cooking is like love. It should be entered into with abandon or not at all."
- Harriet Van Horne

Summer Berry Tart

1 pound mixture of blueberries, blackberries, or raspberries
½ cup granulated sugar
1 lemon, juiced and zested
3 tablespoons flour
1 tablespoon ginger

Combine all ingredients. Spread mixture in tart shell and bake at 350 degrees for 20-30 minutes, until fruit is soft and juices are bubbling.

Allow to cool before serving with vanilla-flavored whipped cream or ice cream.

Easy Grilled Flat Bread

Easiest-ever Grilled Flat Bread

1 refrigerated pizza dough
Flour
4 Tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
3 Tablespoons fresh chopped thyme leaves

Heat grill to medium.

Divide the dough in half. Roll each half into a rectangle 1/4 inch thick on floured surface. Brush one side of each rectangle with half of oil and season with salt and pepper. Transfer the dough to the grill, oiled side down. Cover.

Cook until the dough begins to bubble. Brush with remaining oil and season with salt and pepper. Turn bread and cook for an additonal 3 minutes.

Sprinkle with the thyme. Cut into pieces and serve.

Applesauce Muffins

From A is for Apple Cooking:

Applesauce Muffins

2 cups biscuit mix
1/3 cup granulated sugar
1 t. cinnamon
3/4 cup applesauce
3 T. milk
1 egg, slightly beaten
2 T. vegetable oil
2 T. melted butter
½ t. cinnamon
1/4 cup granulated sugar

Lightly grease muffins tins.

In a large bowl mix together biscuit mix ,

1/3 cup granulated sugar and 1 t. cinnamon.

Add applesauce, milk, egg and oil and mix well.

Pour batter into greased tins.

Place in a pre-heated 400-degree oven

and bake for 12-15 minutes.

Cool to room temperature.

In a small bowl, stir together remaining cinnamon and sugar.

Dip the top of each muffin into the melted butter

then into the cinnamon-sugar mixture.

Makes a dozen muffins.

Zucchini Cheese Saute

Zucchini Cheese Saute

3 zucchini, cut into bite sized pieces
2 cups whole kernel corn
1 medium onion, chopped
1 medium green bell pepper, coarsely chopped
1 medium tomato, coarsely chopped
1 tablespoon olive oil
2 teaspoons sugar
1 1/2 pounds Monterey Jack cheese, cubed

Combine zucchini, corn, onion, green pepper, tomato, and vegetable oil in a saucepan. Cover. Cook over medium heat until tender, about 10 minutes.

Add the sugar and stir to mix. Add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted.

We eat this with rice and tortillas. Also, I put salsa on it. But then, I put salsa on everything!

Black Bean "Burgers"

Black Bean "Burgers"

1 can black beans, rinsed and drained
1/2 cup finely chopped red onion
1/2 cup Italian breadcumbs
1/2 cup salsa
1 handful chopped cilantro
dash of Tabasco
Olive oil, for grill
Rolls to serve patties on

Mash beans, then add remaining ingredients. Use hands to shape beans into two patties.

Brush heated barbecue rack with oil. Grill patties until heated through. Grill buns, then place patties on buns and serve.

I like these topped with melted shredded cheddar cheese but it's not a necessary ingredient. Just saying, it's really yummy

Fast Strawberry Shortcake

Fast Strawberry Shortcake

Strawberries, trimmed and quartered
1/3 cup granulated sugar
1 cup chilled heavy cream
1/4 cup sour cream
3 Tablespoons confectioners sugar
1 teaspoon vanilla
biscuits (when I'm doing this the fast-and-easy way, I make mine using the recipe on the side of the Bisquick box)

Toss strawberries with granulated sugar in a large bowl and let stand 5 minutes. Gently press strawberries with fork to help release their juices, being careful not to crush them too hard. Chill for an hour or so.

Beat together heavy cream, sour cream, confectioners sugar and vanilla in a bowl with an electric mixer until it thickens.

Split biscuits with a fork. Top with strawberries and juices then with whipped cream.

One of my favorite summertime treats, hands down!

Walnut Coffee Cake

From B is for Breakfast--

Walnut Coffee Cake

2 cups flour
1 t. baking powder
1 t. baking soda
½ t. salt
1 cup butter
1 1/4 cups granulatedsugar
2 eggs
1 t. vanilla
1 cup sour cream
1/3 cup brown sugar
1 t. cinnamon
1 cup chopped nuts

Combine flour, baking powder, baking soda, salt, butter,

one cup granulated sugar, eggs, vanilla and

sour cream until batter is smooth.

In a separate bowl, combine reserved sugar,

brown sugar, cinnamon and nuts.

Pour half of the batter into a lightly greased 13"x9" baking dish.

Pour half of the sugar mixture over batter.

Pour remaining batter on top of sugar mixture,

then top with the remainder of the sugar mixture.

Place baking dish in a pre-heated

350-degree oven and bake for 30-40 minutes.

Mango Soup

Mango Soup

2 mangos - peeled, seeded and cubed
1/4 cup sugar
juice and zest of 1 lemon
1 1/2 cups half-and-half

Combine all ingredients in blender. Serve icy cold.

Easy, fast and nutritious. Just like the strawberry soup from last week. What more could you ask for in a summertime snack?

Can you tell we like to take lunch on the fly here? Or sometimes breakfast? Or that we both love fruit...especially mangos?

Lemon Crumbles

Cookies don't get any easier (or better!) than this.

Lemon Crumbles

1 package lemon cake mix with pudding
1 cup crisp rice cereal
1/2 cup crushed almonds
1/2 cup butter, melted
1 egg


Preheat oven to 350 degrees F.

Combine all ingredients. Drop by spoonfuls onto ungreased cookie sheets. Bake for 10 minutes.

After cookies are cool they may be frosted, if desired.

In our house we eat them unfrosted but it's entirely up to you whether or not you frost 'em!

NY Spiedies

I don't eat these but my hubby does so I thought I'd include them here. Spiedies are a New York original, hailing from Binghamton, NY. There are spiedie sauces that come in bottles that are, I'm told, really good but hubby makes his own. Here's the recipe...

Spiedies

1 cup olive oil
1/4 cup white vinegar
2 teaspoons lemon juice
2 cloves garlic, chopped
2 teaspoons basil
2 teaspoons oregano
1 teaspoon thyme
1/2 teaspoon parsley
2 teaspoons onion powder
2 bay leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
cubed beef
French bread

wooden skewers, soaked in water for 15 minutes

Combine all ingredients in a large ziploc bag. Seal bag and allow beef to marinate overnight.

Preheat grill to medium heat.

Skewer beef and cook for 20 minutes.

Serve cooked meat on bread, sandwich-style.

Potato Salad

Potato Salad

2 lbs. white or red potatoes
4 tablespoons cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup chopped celery
1/2 cup chopped onion
2 large hard-boiled eggs, chopped
1 cup mayonnaise

Cook peeled potatoes in water for 25 minutes or so, until fork tender. Drain in a colander, then cool slightly.

When potatoes are just cool enough to handle, cut into small pieces. Combine all ingredients in a large bowl, using a spatula to stir gently.

May be served warm or cold, depending on personal preference. We like this chilled but it's entirely up to you!

Fruit Cobbler

In our yard we've got strawberries. Lots and lots of strawberries. So when I'm handed strawberries I make cobbler. Lots and lots of cobbler!

The fruit can be changed in this recipe to accomodate whatever's in season.

Fruit Cobbler

5 Tablespoons butter, melted
3/4 cup flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 cups strawberries

Preheat oven to 350 degrees.

Place melted butter in a square baking dish.

Combine all ingredients except fruit and whisk until batter is smooth. Pour into baking dish. Put fruit on batter, then sprinkle with an additional spoonful of sugar. Cinnamon may be sprinkled over fruit as well, if desired.

Bake about an hour.

Best served with ice cream! But then, isn't almost everything better with ice cream?

Homemade Sangria

You didn't think we only drank lemonade around here, did you?

Homemade Sangria

1/2 cup brandy
1 cup lemonade
1/2 cup orange juice
1 bottle red wine
1/4 cup triple sec
1 lemon, sliced
1 orange, sliced
1 lime, sliced
1/4 cup sugar
1/4 cup maraschino cherries
2 cups ginger ale

Combine all ingredients in a large bowl. We use an empty, washed wine gallon because it can be sealed and chilled, and the fruit slices added at serving.

Enjoy!

Old-fashioned Lemonade

Old-fashioned Lemonade

lemons
1/2 cup to 1 cup sugar
cold water

Use one cup water for each lemon. We usually make five cups at a time, just because that's the number of cups our glass pitcher holds.

Roll the lemons on the countertop, then cut and squeeze the juice out. Combine everything and let chill. Serve over ice.

Hint: A dash of vodka in this, especially after a long, hot day of gardening, works really well!

;-)

Grilled Veggie Packets

Grilled Veggie Packets

4 potatoes, sliced
1 red onion, sliced
1 bell pepper, sliced
1 zucchini, sliced
4 cloves minced garlic
4 sprigs rosemary
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons olive oil

This is one of my favorite things to eat. I make this in the winter too, using the oven. I've been known to do this with the woodstove, too!

Anyhow, all you've got to do is combine all ingredients in a large bowl. Then separate it onto foil squares, close the squares tightly and place on the warm grill. Let it all cook for about a half hour or so.

Serve with some hearty Italian bread. If you're really adventurous you can eat straight from the packet but I'm not that outdoorsy. I like mine on a plate but hey, it's all up to you! :)

Strawberry Soup

Strawberry Soup

2 pints strawberries
2 cups plain yogurt
1/2 cup orange juice
1/2 cup sugar
1/2 cup water

Combine all ingredients in blender. Serve icy cold.

Easy, fast and nutritious. What more could you ask for in a summertime snack?

Zucchini Cookies!

I know, I know...they're cookies but really, with so much good-for-you stuff in them are they really a treat? You bet they are! We love these cookies. I hope you'll give them a try! :)

Zucchini Cookies

1/2 cup butter
1/2 cupsugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2 1/2 cups flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups finely grated zucchini
1/2 cup chocolate chips

Preheat oven to 350 degrees F. Grease cookie sheets.

Cream butter and sugars. Add egg and vanilla.

Combine the flour, cocoa, baking soda and salt in a separate bowl.

Add to the creamed mixture. Add zucchini and chips.

Drop batter by tablespoonfuls onto cookie sheets.

Bake for 10 minutes. Cool slightly on baking sheet before removing to wire racks to cool completely.

Veggie Grill Sandwich

Veggie Grill Sandwich

1/2 cup Italian salad dressing
3 cloves garlic, minced
1 tablespoon lemon juice
1/4 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
Italian bread, split horizontally

Preheat the grill to medium heat.

Combine all ingredients except bread. Place veggies in a grill basket and cook on grill for 3-5 minutes, or until veggies are cooked through.

Drizzle bread with additional olive oil and place on grill. When bread is hot, remove from grill and spread veggies on bread.

Eat while it's hot, and be prepared to make a second sandwich! It's that good!

Summer Cooking

Ah, summertime and the living is easy. Right?

It is, isn't it?

It's supposed to be, you know. Ah, cooking? Getting in the way of easy living? Well, you're in the right place! Around here we love to cook and eat and I don't mind sharing some yummy summer recipes with you. In fact, I'm going to try and share one a day until...I don't know. Until the fall, hopefully.

I'd love it if you tried some of the fast, easy summer recipes we use around here. And I may even throw in a recipe or two that I'm just trying on for size. Then we'll test it together and see how it works and tastes. Sound good to you?

Now, to think of a good lead-off recipe. One that we love and make often. One that we had--aha! The one we had last night!

Feeding the addiction!

You know I've got an Oreo addiction...

Apparently these are carnival fare in some parts of the country. I'm not sure I'll try them but this is certainly interesting. I think it's probably one of those either you love 'em or hate 'em things, don't you? Have any of you had these?

Deep-fried Oreos

2 quarts vegetable oil for frying
1 large egg
1 cup milk
2 teaspoons vegetable oil
1 cup pancake mix
1 package cream-filled chocolate sandwich cookies

Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth. Stir in the pancake mix until no dry lumps remain. Dip the cookies into the batter, then carefully place into the hot frying oil. Avoid overcrowding the deep fryer. Cook until the cookies are golden brown, two minutes or so. Drain on a paper towels plate before serving.

Peachy Pound Cake

This recipe is from my latest cookbook, Tea Time, available here.

I love this pound cake. It just tastes like summer! I'm making one this afternoon to sweeten our Memorial Day weekend grilling plans.

Enjoy!

Peachy Pound Cake

1 cup butter
3 cups sugar
6 eggs
2 t. vanilla
3 cups flour
¼ t. baking soda
½ t. salt
½ cup sour cream
2 cups ripe peaches, peeled and chopped

Preheat oven to 350 degrees.

Grease and flour a bundt pan. Cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla.Combine flour, baking soda and salt. Add dry ingredients.

Fold in sour cream and chopped peaches.

Pour into prepared pan.

Bake for 1½ hours.
~

Apple Butterscotch Pudding

Yes, this is as yummy as it sounds!

Apple Butterscotch Pudding

1 cup brown sugar
1 T. cornstarch
¼ cup butter
1 cup water
1 1/3 cups flour, sifted
2 ½ t.baking powder
½ t.salt
2/3 cup brown sugar
¼ cup butter, melted
½ cup milk
2 ½ cups sliced apples sprinkled with additional 1/3 cup brown sugar

Combine 1 cup brown sugar, cornstarch, 1/4 cup butter in saucepan over medium heat. Add water and cook over low heat until syrup thickens. Pour mixture into a lightly buttered baking dish.

Combine flour, baking powder, salt and 2/3 cup brown sugar. Add melted butter and milk and stir to mix. Then add remaining ingredients and stir. Pour batter over syrup. Place in preheated 350-degree oven and bake for 30 minutes or until apples are tender.

Easter Bread

Easter Bread

1/4 cup sugar

1 t. salt

1 envelope yeast

3 cups flour

2/3 cups milk

4 T. butter

2 eggs

1/2 cup mixed candied fruit

1/3 cup chopped almonds

1/2 t. anise seed

6 uncooked, colored Easter eggs

1 cup confectioner's sugar

1 T. Milk

1/2 t. vanilla

Combine sugar, salt and yeast with 1 cup of flour. Set aside.

Combine milk and half of butter and heat until butter melts. Pour into yeast mixture and stir. Add eggs and flour. Turn out onto floured board and knead until dough is smooth and elastic. Place dough in greased bowl. Cover and let dough rest for about an hour.

Combine fruit, nuts and anise seed.

Punch down dough. Mix fruit/nut/seed mixture into dough, then divide dough in half. Form dough into ropes, then twist ropes together and fasten dough in a ring shape on a greased baking sheet. Melt remaining butter and use it to brush dough.

Separate ring in six spots, pressing uncooked eggs firmly into dough ring. Cover dough and allow to rest again for about an hour.

Place bread in preheated 350-degree oven. Bake for 45 minutes.

When bread cools, combine confectioner's sugar, milk and vanilla. Drizzle icing over loaf before serving.

Soup's on

There’s nothing like hot, hearty homemade soup to warm a person up on a cold winter’s afternoon. At our house we make a lot of soup. Sometimes we make fresh garden soup in the summer but mostly it’s a cold weather dish.

Yesterday afternoon was a typical northeast winter afternoon. Bleak, overcast, with eyeball-freezing wind, it seemed the perfect time to make soup, so that’s what we did. Thought I’d share the recipe with you. It’s one of my favorites.



Veggie Soup

1 large onion
2 large potatoes, peeled and cubed
5 cups vegetable broth
2 stalks celery, diced
1 cup cut green beans
2 cups chopped spinach
1 chopped carrot
1 cup chopped sweet red pepper
1 tablespoon dill
1 cup corn kernels
1 15-oz. can kidney beans, drained and rinsed
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon black pepper
Parmesan cheese, if desired for sprinkling at serving

In a large stock pot, bring broth, onion and potatoes to a boil. Reduce heat to a simmer, cover and cook for 15 minutes. Add remaining ingredients, except for Parmesan cheese, and cook, uncovered for an additional 15-20 minutes, or until all vegetables are tender.

Sprinkle with Parmesan cheese, if desired, at serving.

Brownies for Lovers

Happy Almost-Valentine's Day!

Brownies for Lovers

3/4 cups melted butter
1 1/2 cups sugar
1 1/2 teaspoon vanilla
2 eggs
1/2 cup cocoa powder
3/4 cups flour
1/2 t. baking powder
1 t. salt
1 cup chocolate chips

Preheat oven to 350 degrees. Grease a 13x9-inch pan.

Combine butter, eggs, sugar and vanilla until light and fluffy. Add cocoa, baking powder, salt and flour and stir until mixed. Then add chocolate chips.

Pour batter into prepared pan. Bake for 25 minutes. Enjoy!

Fried Apples

We love to pick apples. The perfect way to spend a fall morning, it is fun to walk the orchard, listening to birdsong while the sun warms our heads.

Warmth. One of the best parts of apple picking is the pleasure that comes with biting into a sun-warmed apple, the skin crunchy while apple juice runs down your wrist. Truly a joy worth experiencing.

We've almost always got at least a bushel of apples in our pantry. We eat them all the time, both raw and baked. Today I'm going to make a decadent apple treat, one that I love. It brings memories of fairs and summertime, and as we're deep in the throes of winter I think that's exactly what we need around here, a taste of summer.

Easy Fried Apples

1 C. flour
1 t. salt
1 t. baking powder
2 t. sugar
2 eggs, beaten
1/2 cup milk
1 t. salt
1 t. vanilla
1 t. cinnamon
3 apples
hot vegetable oil in very deep pan

Peel, core and cut apples into thin wedges. Set aside.

Combine dry ingredients in one bowl, wet ingredients in another. Then, add wet to dry and mix well.

Dip apples into batter. Fry in hot oil until golden.

Serve with hot maple syrup or dusted with confectioner's sugar.

Pignoli Cookies

I've been making these since my husband and I were first married and they've always been a favorite in our house. There's only one problem with these cookies: they never last long enough. As fast as I make 'em, we eat 'em.


Pignoli Cookies


1 stick unsalted butter
1/2 cup plus 3tablespoons sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 large egg
1 1/4 cups all-purpose flour
1/4 cup pine nuts

Beat the butter, sugar, vanilla and salt in a large bowl until light and fluffy. Add the egg. Add the flour and mix just until blended.

Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.

Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Cut the dough log crosswise into 1/4-inch thick slices. Transfer the cookies to the baking sheets. Press the pine nuts into the tops of the cookies.

Bake about 15 minutes, until lightly golden.

Sharing an addiction

Oreo Balls

1 package OREO cookies

8 oz. package of softened cream cheese

melted chocolate--chips, semi-sweet, dark, white--your choice. Hey, it's your addiction. :)

Crush the cookies into fine crumbs. Add cheese and mix.

Roll mixture into balls. Chill balls on baking sheet for 30 minutes.

Dip balls in melted chocolate. Chill until firm.

**Store any leftover balls in fridge.

** I just put that in for the purposes of recipe maintenance, not because I actually believe you'll have leftover balls. And if you do? Have leftover balls? Well, then maybe you should rethink your personal addiction, because it'll mean that Oreos definitely aren't your top lust item.

Kit Kats, anyone? Or Goobers--now there's an addiction-worthy item...