Chocolate Zucchini Cake

I was recently reminded about this delightful treat by a friend.  This cake is so moist that it doesn’t need icing.  You can even dress it up a bit by sprinkling powdered sugar on top.  However, if you insist on making one, a cream cheese version would be lovely.

2 c. flour
2 c. sugar
3/4 c. cocoa powder
2 t. baking soda
1 t. baking powder
1/2  t. salt
3eggs
1 t. vanilla
1 c. oil
3 c. grated zucchini

Preheat over to 350 degrees.  Grease and flour 9×13″ pan.

Blend eggs, vanilla and oil, whisking well.

Combine all dry ingredients and add to egg mixture.

Stir in zucchini and combine well without over-beating.

Pour into prepared pan and bake for 50-60 minutes, or until toothpick comes out clean.

Farmgirl Chocolate Chippers

Don’t worry.  You don’t have to be a farmer…or a girl…to enjoy these cookies.  Their delightfulness surpasses every demographic, which is a good thing…because this recipe makes a LOT.

2 c. butter, softened
2 c. sugar
2 c. brown sugar, packed
4 eggs
2 t. vanilla
5 c. regular rolled oats
4 c. flour
1 t. salt
2 t. baking powder
2 t. baking soda
1 12-oz. pkg. chocolate chips
1 7-oz. chocolate candy bar, broken into several pieces
3 c. nuts, chopped (I especially like almonds.)

Cream together butter, sugar and brown sugar in large bowl.  Add eggs and vanilla.

Process half of oats in blender until powdery.  Process remaining half of oats until coarse, then add broken chocolate bar and process until oats are powdery and chocolate is chopped.

Add oats, flour, salt, baking powder and baking soda, then stir into butter mixture.

Mix in chocolate chips and nuts.

Form into golf ball-sized balls and bake at 375 for 10-12 minutes.

Makes 10 or so dozen.

NOTE:  These cookies freeze very well.

Strawberry-Rhubarb Crisp

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A tried-and-true favorite at our house this time of year!  Our oldest daughter made two of these for our small group Bible study Friday night; they didn’t last long!

1 c. sugar
3 T. flour
3-4 c. sliced, fresh or frozen, strawberries (If using frozen, be sure to include juice.)
3 c. diced rhubarb

Combine sugar and flour, then stir in fruit.  Spread evenly in 9×13″ baking dish.

1 1/2 c. flour
1 c. brown sugar, packed
1 c. cold butter, grated
1 c. rolled oats

Combine until crumbly.  Sprinkle evenly over fruit mixture.

Bake at 375 degrees for 45 minutes, or until fruit is bubbling and topping is lightly browned.

Fresh Cranberry Scones

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I really enjoy fresh cranberries, but they’re tough to find outside of the holiday season.  I will often buy a bag or two for the freezer when they’re available.  These scones are a refreshing treat—and especially tasty with a hot cup of tea.

2 ½ c. flour
½ c. sugar
2 t. baking powder
½ t. salt
½ t. ground cloves (or the zest of one lemon)
¼ c. cold butter, grated
1 c. whipping cream
¾ c. fresh cranberries, coarsely chopped
2 t. milk
2 T. sugar

Combine first 5 ingredients.

Add butter, mixing until crumbly.

Add whipping cream and cranberries, stirring just until moistened.

Turn dough out onto lightly-floured surface; knead 5 or 6 times—basically until mixture holds together well and can be shaped into 8” circle.

Cut disc into 8 wedges and place on lightly-greased baking sheet.  Prick wedges 3-4 times each with fork.  Brush with milk and sprinkle with sugar.

Bake at 425 for 18-20 minutes, or until lightly browned.

These are especially good warm.  They freeze well when wrapped tightly.

 

Zucchini Pizza Pie

Since our summer months are usually inundated with zucchini, I try to prepare it in a wide variety of ways.  Most of my family agreed that this recipe is a keeper.  Once the crust in established, the rest of the dish is very flexible, so it’s a great option when trying to use what you already have on-hand.

4 c. grated zucchini
1/2 t. salt
2 eggs
1/2 c. grated Parmesan
2 c. grated mozzarella or provolone
1 c. grated cheddar
1 lb. ground beef or pork sausage or chorizo, or whatever
1 onion, chopped
2 c. marinara sauce of your choice
1 c. bell pepper, chopped (or mushrooms, black olives, more zucchini, tomatoes, etc.)

Preheat oven to 400.

Put grated zucchini in a colander and sprinkle with the salt.  Let stand 10 minutes, then squeeze out moisture.

Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses.  Press into greased 3-qt. baking dish.  Bake 20 minutes.

In large saucepan, cook ground meat and onion over medium heat until done.  Add marinara sauce.

Spoon sauce/meat mixture over baked zucchini crust.  Sprinkle with remaining cheese and top with veggies of your choice.  Bake another 20 or so minutes, or until heated through.

NOTE:  This casserole freezes really well.

Stuffed Zucchini

About this time every year, I am looking for new ways to use zucchini.  This recipe is easy and tasty, and it uses another veggie that I have plenty of right now–Swiss chard.  If you don’t have Swiss chard, feel free to use spinach.

6 smallish zucchini, halved lengthwise
4-5 c. Swiss chard, sliced and packed
1/2 c. onions, chopped
2 cloves garlic, minced
2 T. oil
1 T. fresh basil (or 1 t. Italian seasoning blend)
1 t. salt
1/2 t. pepper
2 T. dry bread crumbs (or cracker crumbs)
4 T. grated parmesan, divided
2 T. butter

Scoop out the pulp of the raw zucchini halves.  Chop the pulp coarsely.

Cook the Swiss chard, then drain and squeeze out as much liquid as possible.

Saute the onions and garlic in the oil until soft.  Add the spinach, zucchini pulp, herbs, salt, pepper, bread crumbs and half of the cheese.  Mix well.

Place the zucchini shells in a baking dish and stuff with spinach mixture.  Melt the butter and drizzle over the top.  Sprinkle with remaining cheese.  Bake for 30 minutes at 350 degrees.

NOTE:  These can be completely cooled, wrapped in plastic wrap or wax paper, then placed in a freezer bag for freezing.

Tex-Mex Sloppy Joes

Need a new idea for a pound of ground beef?

This is a fun, easy twist on the standard sloppy joe.  You can even make a big batch and tuck some in the freezer for another night.

1 lb. ground beef
1 onion, chopped
2-3 garlic cloves, minced
1 c. ketchup
1 4-oz. can chopped green chilies
1/2 c. beef broth, tomato juice or even water
1/4 c. chili sauce or salsa
1 t. chili powder
1/2 t. cumin powder
1/4 t. crushed red pepper flakes (or a pinch of cayenne pepper)
salt & pepper to taste

Brown ground beef with onion until meat is cooked through.

Add remaining ingredients; allow to simmer 15 minutes or so.