Chocolate Zucchini Bread

I couldn't stop myself...I cut into it and started eating it warm!  MMMMM!!!!  

Ingredients

1 1/2 c. flour
3/4 c. sugar
1/2 t. baking powder
1/2 t. baking soda
2 t. cinnamon
1 c. zucchini
1/3 c. chopped pecans
1/4 c. chopped chocolate
2 eggs
2 t. vanilla
1/2 c. oil

Directions

Measure all dry ingredients into a medium mixing bowl and set aside.  Mix the eggs, oil and vanilla in a large bowl.  Gradually add the dry ingredients and mix.  Place the batter into bread pans that have been sprayed with Pam and coated in flour.

Bake at 350 degrees about 35 minutes. Insert a knife into the center of the bread, when it comes out clean the bread is done.  

ENJOY!!!

Spicy Oven Baked Zucchini Chips

Ingredients

1 zucchini cut into 1/8" slices
1/3 c. bread crumbs
1/4 c. parmesan cheese
1/4 t. garlic
1/8 t. cayenne pepper
pepper to taste
3 T. milk

Directions

Mix the bread crumbs, parmesan cheese, garlic, cayenne pepper and black pepper together in a medium bowl or a large Ziplock bag.  Slice the zucchini into rounds.  Dip them into the milk.  Coat the zucchini  in the bread crumb mixture and place them onto a foil lined cookie sheet. 

 Bake in a 425 degree oven until crispy.

ENJOY!!! 

Spinach Calzone

Ingredients

1 c. ricotta cheese
2 eggs
1/4 c parmesan cheese
1 c. mozzarella cheese
2 c. chopped spinach
1 t. dried basil
1 t. oregano
1/2 t. powdered garlic
Pillsbury Pizza Dough
marinara sauce for dipping

Directions

Set the pizza dough aside. Mix all the other ingredients together.  Open the container of dough and stretch the dough out into 4 rectangles.  Fill each rectangle with some of the filling, fold the dough over and seal by pinching the sides together. 

Bake in a 400 degree oven until the crust is golden brown, about 20 minutes. 

Serve with a side of marinara sauce.

ENJOY!!!

Chocolate Eclair Cake

Ingredients

1 box graham crackers
2  3 oz boxes French Vanilla Pudding
1 can chocolate icing
1 9oz cool whip

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Directions

Line a 13" x 9" pan with whole graham crackers.

Mix pudding as directed on the box.  Let pudding set for 5 minutes.
Fold the whip cream into the prepared pudding.

 Pour half of the mixture over the graham crackers.

Put another layer of crackers on top of the pudding.

Pour the rest of the pudding over the crackers.  Add another layer of crackers.
Melt the chocolate icing in the microwave until melted, about 30 seconds.

 Pour the melted icing over the crackers and spread evenly.
 Refrigerate for one day.

ENJOY!!!  

* This recipe was given to our Brownie Troop 1572 in 2002, by Abby Crowley.  

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"Only as high as I reach can I grow,

Only as far as I seek can I go,

Only as deep as I look can I see, 

Only as much as I dream can I be." 

~ Karen Ravn

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If you prefer to make your own chocolate icing mix 1/3 c. cocoa, 1 c. sugar, 1 t. vanilla, 1 stick of butter and 1/4 c. milk to a saucepan and boil for 1 minute.  Allow to completely cool.

This tip is from BaysChick at allrecipes.com  http://allrecipes.com/recipe/chocolate-eclair-dessert/

Peanut Butter Oatmeal Cookies

Who can resist peanut butter cookies?  Not me!  This version is less sweet than a typical peanut butter cookie.  It has the texture of my favorite almond cookies from Ding Ho in Columbus, Ohio.  

Ingredients

1 1/4 c. plus 2 T flour
3/4 c. oats
1/2 c peanut butter
1/2 c. egg whites
1 t. vanilla
1/2 c. sugar
1/2 t. baking soda
1/2 t. baking powder

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Directions

Add all the dry ingredients in a medium mixing bowl.  Cream the peanut butter, egg whites, vanilla and sugar together.  Add the dry ingredients and mix well.  

Roll the dough into balls and roll into sugar.  Press each cookie down with the tines of a fork, making a crisscross pattern over the top of the cookie. 

Makes 2 dozen.

Bake in a 350 degree oven for 8-9 minutes. 

ENJOY!!! 

Tuscan Chicken Bean Soup

Ingredients

1 12.5 oz can chicken
1 can of Great Northern White Bean  
4 c. chicken broth
2 celery stalked
1 c. roasted red peppers
1 onion
1 t. minced garlic
1 t. cumin
1/2 t. pepperh
2 c. fresh spinach
2 T. fresh cilantro

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Directions

Dice the onion, celery and roasted red peppers and place them into a large stockpot.  Add the chicken,beans, spices and the chicken stock.  Bring the soup to a boil.  Turn down the heat and simmer for 30 minutes.  Add the chopped spinach and continue to cook until it is wilted.  Serve in bowls and garnish with fresh cilantro.  

ENJOY!!!  

The inspiration for this recipe can be found by clicking this link.

Chicken Lo Mein with Vegetables

Ingredients

1/2 lb. linguine
sesame oil
2 c. cooked chicken
2 T. soy sauce
1/2. c hoisin sauce ( or oyster sauce)
1 T. olive oil
1 T. minced ginger
2 t. minced garlic
3 green onions
1 c. shredded carrots
1 c. thinly sliced celery
1 c. onion
1 c. bean sprouts

Directions

Cook the pasta according to the directions.  Toss with sesame oil and set aside. 

In a large saucepan, heat the olive oil and saute the ginger, garlic and sliced green onions until fragrant.  Add the carrots, celery and onions and cook an additional 2 minutes. Stir in the bean sprouts. Add the pasta, sliced chicken and vegetables to the pan and mix in the soy and hoisin sauce.   

ENJOY!!!