Best Zucchini Brownies

Candice shared this recipe with me last week. I made it on Monday this week and again tonight! So yummy!! These brownies are the super moist/melt in your mouth kind of brownies, not the crispy chewy kind. I think that's why they stole my heart. Heaven.

The Best Zucchini Brownies

Recipe from fabulesslyfrugal

1/3 cup vegetable oil

1/2 cup semi sweet chocolate chips

2 Tbsp unsweetened cocoa powder

1 cup granulated sugar

1 egg

1 egg yolk

1 tsp vanilla

1 cup grated zucchini, excess moisture squeezed out

1 cup all purpose flour

1/4 tsp baking soda

1/2 tsp salt

Frosting:

3 Tablespoons butter

1 1/2 Tablespoons unsweetened cocoa powder

3 Tablespoons semi-sweet chocolate chips

1 1/2 Tablespoons milk

1/4 tsp vanilla

1 cup powdered sugar

Preheat oven to 350 degrees and line a 9X9 baking pan (recipe says not to use a 8x8, but that's all I have and they turned out wonderful) with foil and lightly spray with nonstick cooking spray.

In a medium saucepan over medium low heat, combine oil, chocolate chips, and cocoa, whisking or stirring occasionally until the chips are melted and the mixture is smooth. Remove from heat and whisk in the sugar. Then add the eggs and vanilla and whisk until combined. Stir in the zucchini. Fold in the flour, baking soda, and salt until the batter is well-combined, but don't over mix.

Spread batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

While the brownies bake, melt together the butter, cocoa, chocolate chips and milk in a small or medium saucepan over medium low heat. Remove from heat and whisk in the vanilla and powdered sugar, until combined and smooth.

When the brownies come out of the oven, pour the frosting on and spread  it evenly over the top. Cool for 5-10 minutes, then lift foil to remove brownies from the pan

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Spinach Chicken Stomboli

I have made this dish twice now and it is delish! Not to mention you can use up leftover rotisserie chicken and other things you have around. This time I added some fresh basil from my garden. Yu- um!

Oh and here's a shout out to to library! If you are at the library a lot with your kids, go find the cookbooks! I check out cookbooks ALL the time from the library to try new recipes, which is where I got this one (plus then you don't take up space in your kitchen with recipe books you don't ever use!)

Spinach-Chicken Stromboli

Recipe from Our Best Bites Cookbook

1 Recipe of Breadstick dough (I use the one below) or you can buy a refrigerated pizza crust

2 tsp olive oil, divided

1 1/2 tsp Italian Seasoning

3 1/2 Tbsp parmesan cheese, divided

1 1/2 cups shredded mozzarella cheese

2 cups loosely packed spinach leaves

2 cups shredded, cooked chicken breast

2 roma tomatoes, diced 

any other flavorings you want to throw in...ideas are fresh or dried basil, rosemary, mushrooms, anything your family likes

If you want some pasta sauces for dipping but I personally like it by itself with a salad

Preheat the oven to 425 (or follow dough recipe). Working on a floured surface, roll pizza dough into a 12 x 15 inch rectangle. Brush 1 1/2 tsp olive oil over the entire surface of crust. Evenly sprinkle Italian seasoning and 2 Tbsp Parmesan on top.

Keeping remaining toppings one inch away from all edges, evenly spread the spinach, chicken, tomatoes and mozzarella over the dough. 

Working from the long end of the rectangle, roll up from one end to the other (like a cinnamon roll). Pinch seam shut and then pinch each end shut and tuck under toward seam.

Place seam-side down on a baking sheet sprayed lightly with nonstick spray. Brush remaining 1/2 tsp olive oil on top and sprinkle with remaining 1 1/2 Tbsp Parmesan cheese. Gently cut 3 slits along the top of the Stromboli.

Bake in preheated oven for 15-20 minutes or until top is golden brown. Cool for 10-15 minutes before slicing into 1 inch slices. Serve with marinara and/or alfredo sauce if desired.

Easy Breadsticks/Stomboli Dough

Recipe from Our Best Bites

Mix 1 Tbsp sugar and 1 Tbsp active yeast with 1 1/2 cups warm water and let stand 10 minutes. Add 1/2 tsp salt, 1 1/2 cups flour and mix. Then gradually add 1 1/2-2 1/2 cups more of flour (for 3-4 1/2 total). Cover and let rise 45 minutes.

Moms Grilled Salmon

Mom has been making this grilled salmon for years and years and years, but she always sprinkles hers with lemon pepper seasoning. I decided to ditch the lemon pepper seasoning, and add some sesame seeds (Brooke's go-to) and it has now become one of our family's favorites. You can even reduce the marinade over the stove if you'd like for some drizzle. Soooo yummy!

Teriyaki Grilled Salmon

Salmon Fillets (as many as you need)
1/3 cup brown sugar
1/3 cup soy sauce
1/3 cup water
1/4 cup olive oil (or you could use vegetable oil)

Mix the brown sugar, soy sauce, water and olive oil together and pour over the salmon in either a bowl or a big zip-lock bag. I like a big zip-lock because it's easy to flip in the fridge. Marinade for at least 4 hours. When you are ready to cook, preheat the grill to medium high heat (if you have a temperature dial set it to about 350) When the grill is heated, throw down a piece of tinfoil and spray with nonstick spray. Put your salmon fillets on the foil. Grill about 4 minutes and then flip, pour some of the marinade over and grill another 4-6 minutes until it's done to your liking. Remove from the grill and serve with sesame seeds if desired.

Banana Muffins

I've been on a muffin kick lately! I think because the girls really love them and I can make them one morning and eat on them the rest of the week;) Here's a new banana muffin recipe I tried this morning that was so so so tasty!!!!!

Banana Muffins

by: http://allshecooks.com/2013/03/05/perfect-banana-muffins-2/

3 bananas, mashed

¼ cup butter or margarine, melted

¼ cup milk

1 egg

1 teaspoon vanilla

½ cup brown sugar

½ cup sugar

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

Preheat oven to 350. Mix together mashed up bananas, melted butter and milk. Whisk egg, vanilla and sugar into other ingredients. Add dry ingredients and stir until everything is just mixed together. Do not over-mix. Spray a muffin pan and fill each muffin cup. Bake for 20 minutes. Makes 12 standard size muffins.

Buttermilk Pancakes Updated*

(Update: I made these pancakes today with whole wheat flour and they tasted great! I added those notes below) 
This is the best pancake recipe ever. Ever! It took me forever to get a picture because my family devours them so quickly I can never get a snap! :) Oh and you MUST serve this with Mom's famous butter syrup! So yummy! 

Buttermilk Pancakes

Makes about 14-16

1 3/4 cups flour (or whole wheat flour for wheat pancakes)

2 Tbsp sugar (use brown sugar for wheat pancakes)

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt 

1 egg, lightly beaten

2 cups buttermilk

3 Tbsp veggie oil

Add a splash of milk (any kind) to thin them to your liking

Stir together flour, sugar, powder, soda and salt

Stir together egg, buttermilk and oil. Add to the flour mixture and stir until moistened. 

Pico de Gallo

I LOVE pico! So does my 7 year old daughter. In fact when I made steak fajitas tonight, we ate all of the pico before dinner was served and ended up having to make another batch! lol For that reason I doubled my original recipe so that you will have plenty for the family. But you could also half it to serve 2-3 people. Super simple. You can also add a chopped garlic clove if you'd like. Sometimes I do and sometimes I don't. 

Simple Pico de Gallo
makes about 3 cups 

6 medium Roma tomatoes
1 small white onion (or red)
1 jalapeno pepper
juice of 1 lime
1/2 cup or so of chopped cilantro
salt and pepper to taste

Cut the tomatoes in half and take out the seeds under running water. Cut the tomatoes into small pieces, and add to a mixing bowl. Finely dice the onion and the jalapeno (remove the seeds if desired). Toss the onion and jalapeno in the bowl with the tomatoes. Add the chopped cilantro and mix well finishing up with the lime juice and salt and pepper. It's better if you can refrigerate it for about 15-20 minutes so the flavors will settle. 

Note: When I want a "kicked up" guacamole, I will make a half a batch of this pico and mix it with 3-4 mashed avocados. Heavenly.

Brownie Bites

Ingredients: 

1 cup coconut oil

2 c semisweet chocolate

1 c packed light brown sugar

1/2 c sugar

4 large eggs

1 teas vanilla

1 teas salt

1 c flour

Directions

1. Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin
2. In a large, microwave-safe bowl, heat the coconut oil and chocolate chips for 1-minute increments at 50-75% power, stirring inbetween, until the mixture is melted and combined when stirred together. Don't overheat the mixture, just microwave until the chocolate melts and it comes together - it shouldn't be overly hot.
3. Stir in the brown sugar and granulated sugar.
4. Whisk in the eggs and vanilla extract, mixing well.
5. Stir in the salt and flour until combined.
6. Fill the mini muffin cups about 3/4 of the way full (you can get pretty near the top and still be ok).
7. Bake for 12-14 minutes until just barely cooked through. The edges will be bubbling lightly with coconut oil; that's ok. As they cool, they'll set up perfectly.

from:  melskitchencafe.com

Skinny Chunky Monkey Cookies

Ingredients: 

3 ripe bananas

2 cups oats

1/4 c peanut butter

1/4 c cocoa powder

1/3 c unsweetened apple sauce ( or sweetened)

1 tsp vanilla

Directions;

Preheat oven to 350. Mash bananas, then add rest of ingredients and stir, let sit for 20 min.

Drop by teaspoonful onto ungreased cookie sheet. Bake for 10-12 minutes.

Chicken Teriyaki

Ingredients:

4-6 boneless skinless chicken breasts

4 T minced garlic

1 cup low sodium soy sauce

1/2 cup water

4 T rice vinegar

1 c brown sugar

4 T cornstarch

sesame seeds optional

Directions:

1. Preheat oven to 425 

2. Spray 9x13 pan  and set chicken breasts in pan

3. In saucepan, combine rest of ingredients for a few minutes until it starts to thicken up

4. Pour sauce on chicken 

5. Bake for 30 minutes. Remove from oven, turn over and bake for another 20 minutes.

6. Serve with rice

*Updated Cinnamon Rolls/Twists

I originally posted these cinnamon twists about 18 months ago. After a sweet reader noted a mistake on the water measurement, and I have made them time and time again with easier steps, I decided it was time to re-write the instructions. So where the original recipe has your divide the dough in half and double the cinnamon paste, I have been working with all the dough at once and keeping the paste at the half amount. (I was finding half of it oozed out anyway so halving it just works better) You can still divide the dough out into 2 if you want to make half cinnamon rolls, half dinner rolls. But 2 dozen cinnamon rolls disappear quickly around here with 4 kiddos.

The reason these are still my favorite is that where traditional cinnamon rolls take a few hours to make with all the rising, these only take an hour start to finish. They are also topped with a glaze instead of frosting-so they are light and melt in your mouth!

Cinnamon Rolls/Twists

Recipe adapted slightly from Sharon West

Makes about 2 dozen

In your mixer bowl, proof your yeast by adding the hot water and waiting to get bubbly: 

2 Tbsp quick rise yeast 

2 1/4 cups hot tap water

Then add:

1 cube butter, melted (1/2 cup)

1/2 cup sugar

2 tsp salt

2/3 cup powdered milk

2 beaten eggs

3 cups flour

Mix until well blended with your paddle attachment. Then add

3 cups additional flour (this makes 6 cups total)

Now you can switch over to your dough hook if you want to. Set your timer for 10 minutes and let the machine knead the dough with the dough hook. (If you don't have a dough hook no worries just use whatever attachment you have and knead it up)

After the 10 minutes-lower your bowl down or lift your mixer arm up, take the hook out, and cover it. Let it sit and rise for 30 minutes in the bowl. 

While it is rising you can mix up your cinnamon/sugar paste. 

In a small bowl mix together: 

1 cube butter

1 cup brown sugar

4 tsp cinnamon

After your dough has raised 30 minutes, dump the dough out onto a very thoroughly floured counter.  Now with floured hands and a floured surface, roll out the dough into a very large rectangle. Mine today measured 30 inches wide (hip to hip) and 15 inches deep (going away from me).  Now spread the cinnamon/sugar mixture onto half of the dough- the half closest to you. Spread out the paste until it's all evenly distributed. Then fold over the top half so you have a sandwich with the paste in the middle. My scraper works really good for scraping that other half to fold over.

Here are some pictures. I know this seems funny but if this is a new method to you it will help. My actual pictures were not good. One of these days I will take some as I'm doing it, but since I'm usually by myself in the kitchen that will have to wait. Also if your rimmed cookie sheet is 12 x 18 like mine, lay one long wise and the other upright and you can get an idea of how long to roll your dough without actually measuring it. 

Now that you have your "breadsticks" take one of them and twist each end opposite to make it nice a twisty. Now take that twisted stick and wrap it around your thumb. There is a correct direction to twist around your thumb. If the twisty starts to unravel flat, then you need to go the other direction (counterclockwise vs clockwise). You should see the twists even rolled up.

Now put them onto a rimmed greased cookie sheet. (Make sure it's rimmed or your oven will be a mess) I usually fit 12 onto each sheet. Bake them @ 350 for 8-10 minutes. Don't let them "brown." Take them out when just the tops and edges are starting to look "golden". Take them out and glaze the tops

While they are baking- make the glaze:

1 cup powdered sugar

1 Tbsp melted butter

2 Tbsp milk or water (I use water)

splash of vanilla

Mix together with a fork until it's nice and smooth.

Now you are going to stick your hand into a ziplock bag, grab a handful and start rubbing that glaze over the top of the hot rolls. I do this right in my cookie sheet because it tends to be quite messy. Then after the glaze sits a minute, I take them off and put them onto a cooling rack (where they are mauled by hungry children!)

ENJOY!! I promise they are easy- don't let the detailed long directions scare you away. Just trying to be helpful ;)

The Best Potato Soup

7 cups water
7 chicken bouillon cubes
7 medium potatoes cut in cubes
1 grated carrot
1 T parsley
2 T dried minced onion
1 cup butter
1/2 cup flour
1 quart half/half

Bring to boil water, bouillon cubes, potatoes, carrot, parsley, onions. Cook til potatoes
are tender. Mash potatoes to your consistency ( I made mine pretty small) Make roux with butter and flour in pan. Add to Soup to thicken. Add one Quart of half/half. Serve with grated cheddar cheese.

Kalua Pork

My sister in law Kelli made a version of this for us this summer and we loved it! It can't get any simpler, only uses 4 ingredients, and is really really yummy!  We ate it too fast for a picture, so I borrowed the above pic from the same place I adapted the recipe from here. We had ours over rice and I used a 4 pound roast. I think I did about 5 ounces of spinach but that could have easily been doubled-just depends on how much you like spinach. ;)

Kalua Pork

Serving size varies (4 pound roast will feed 4-6)

1 4-6 pound pork Butt roast

1 Tbsp liquid smoke, hickory flavored

2-3 tsp red Hawaiian sea salt (or just sea salt if you can't find Hawaiian)

Bag of washed spinach (5 + more ounces depending on your liking)

Pat the roast dry (and you can trim some of the fat if you feel like you need to, but really that's what gives it the flavor). Pierce all over with a fork and rub it liberally with sea salt. Place it in a slow cooker and pour the liquid smoke evenly over the roast. Cook on low for 8-12 hours (I did mine for 10 hours). 

Once it's done shred the entire thing up right in the slow cooker (this is where you could trim some of the fat you notice too as you are shredding), add a bag of spinach and stir it all together. Cover and cook 5-10 more minutes or until the spinach is wilted. 

Serve over rice.

Salmon Tacos

My mom made these for us after I had Marlee and I've been making them alllll the time since then! They are so yummy and sooo easy!!!! 

Salmon Tacos:

by: Mama Blaser

2 Salmon filets

one avacado

corn tortillas

coleslaw lettuce

a lime and lemon

cilantro dressing (a must!!) 

Squirt a lemon all over the salmon, season with salt, pepper, lemon pepper and throw on a baking sheet at 350 for 15-20 minutes. You just want to bake it long enough for the salmon to flake off  (my mom is so pro at this) Then throw it in some corn tortillas, put some avacado slices in it, some coleslaw, a squirt of a lime and top it with the yummy cilantro  dressing and enjoy!!!!! delish!!!!!

( this is the yummy dressing) 

One Pan Meal

Those nights where you want to make a thoughtless but delicious meal you will be thanking me for this recipe! This meal is soo good, soo easy and so so adaptable! 

One Pan Meal:

by: paleomadepainless.blogspot.com

(this made enought for Chris, Marlee and I plus a little little leftovers for the next day) 

3 skinless, boneless chicken breast-cut into chunks

3 red potatoes-cut into chunks

2 sweet potatoes- peeled and cut into chunks

asparagus (I will be honest. I made this one with asparagus and I didn't LOVE it, they were too soggy for my liking-although my hubs liked them-. I would suggest green beans or even Brussels sprouts ;)

Olive oil

Spices: I used an Italian blend for the chicken, Rosemary for the chicken &red potatoes, salt and pepper for the asparagus and cinnamon for the sweet potatoes 

Directions: Arrange the Ingredients like the picture above. Lightly drizzle olive oil over the top. Season to your liking. Cover with aluminum foil and cook at 350 for an hour. 

-adapt any way you would like and enjoy!!!:)

Zaba Bowl

While we were in Vegas I went to this place called Zabas and got a "Zaba bowl" it was sooo delicious that I decided to try and make my own tonight which turned out sooo bomb!!!

Ingredients:

(this served two people so adapt to your family)

1 sweet potatoe, peeled and cut into little half moons

1 uncooked cup of brown rice 

1 can of black beans, rinsed and drained

2 skinless chicken breast cut into little pieces 

half a yellow onion cut into half moons 

1 bell pepper (any color would work) sliced into thin pieces

The brown rice is what takes the longest (45 mins) So I would cook that first-just follow the instructions on the box. While that's cooking preheat the oven to 350. Toss the sweet potatoes in Olive oil and salt, pepper and garlic salt (or whatever seasoning you prefer) Bake in the oven for 30-40 mins depending on how soft you like yours. While the sweet potatoes and rice is cooking, cook your chicken. I put some fresh lime juice on mine with some salt and pepper and cooked it on the stovetop with a little bit of Olive oil,but you really can cook it however you like or even use leftover chicken from earlier in the week. Toss the onions and peppers in the same pan you cooked the chicken in. When everything is done you'll put the rice on the bottom, black beans, cooked chicken, sweet potatoes and onions and peppers!! yummmm! I squeezed a little bit of lime all over mine. Also makes great leftovers for a healthy lunch!

Texas Cavier

This dip is super yummy to make at the beginning of the week and munch on all week!!

Ingredients:

1 can of shoepeg corn, drained (11 oz)

1 can of black beans, rinsed and drained 

2 Roma tomatoes,diced

1 bunch of green onions, thinly sliced 

1/2 bunch cilantro, finely chopped

1 avacado, chopped-I usually add more everyday 

Dressing:

1 garlic clove, minced 

1-2 T of hot sauce (I use franks hot sauce) 

2 TB red wine vinegar 

2 TB olive oil 

1 tsp of salt 

1/2 tsp pepper 

Mix all together and pour over veggies. Mix well. delish now and later!!

Serve with chips!

"Weegies"

My Dad grew up eating his Grandma's famous Swedish Pancakes, but to tell you the truth I've always been too scared to try them. Enter Kelli-my sister in law. They spent Easter with us and showed me how easy it is to make these beauties. In their family they call them "Weegies"  aka Norwegian Pancakes. Try google-ing the difference between Crepes, Swedish Pancakes, Norwegian Pancakes because apparently they are NOT the same. lol 

For the sake of not using the correct term, and because the term just stuck with my kids- we are going to call them "weegies" around here! And they have become quite the regular around our table I must say. I have been trying to get a picture to post, but they get eaten too fast! 

"Weegies"

Recipe from Kelli Melin

makes about 12 (Kelli doubles this recipe. Plan on everyone eating at least 2)

3 eggs

1 1/2 cups milk 

1 cup flour

1/4 tsp salt

1 tsp sugar

Toppings: Fresh fruit, jams and jellies, nutella and strawberries, whip cream, etc. The sky is the limit.

Directions:

Put the milk and eggs in a blender and blend. Add the flour, salt and sugar and blend until smooth. 

Heat up your pan (10 inches works best) to medium heat. The heat is going to be the tricky part so just experiment on the first few. If they are burning turn it down, if they are too sticky and not bubbling up, turn up the heat. 

Once your pan is hot, you want to pour a pancake size (about 4-5 inches diameter) of batter into the center of the pan and then using your fancy wrist you are going to keep rotating around until the batter has filled up the area of your pan and is no longer running when you twist it. Keep it there 2-3 minutes. You will start to see the edges coming up on their own. Take a thin spatula and working around the outside of the "weegie" in, loosen it up and flip it to the other side. If yours isn't wanting to come off the pan- you either need to cook a little longer or turn up your heat. If you find that they are ripping too easily, pour more batter on the next one. Just experiment, but I promise after you have made these once you will have the pattern down and it will be super easy!

We have been filling ours with nutella spread, cut up strawberries and powdered sugar but whipped cream is pretty heavenly too ;)

Thanks Kelli- we love you!! And it is pretty cute when the kids find out what's for breakfast and run around yelling "weegies! weegies!"

Homemade Pesto

I have 2 basil plants in my little herb pot on my deck, and they are growing like crazy. I can't keep up. Basil really is my favorite herb, which is why I love pesto so much I guess! My kids were okay pesto eaters, until Aunt Bre introduced them to pesto on bowtie pasta. For some reason that bowtie pasta makes them eat it up and ask for seconds, so we usually always do bowtie- but you can use any noodles/pasta/pizza, or breasticks even!
So easy to make- here's the rundown

Homemade Pesto

1 large cloves garlic-roughly chopped

3 Tbsp pine nuts, toasted (just dry on a pan over medium heat 3-5 min)

4 Tbsp fresh finely grated Parmesan

1 large bunch fresh basil leaves, about 2 ounces

1/3 cup olive oil

salt and pepper to taste
squeeze of lemon, optional

Put garlic and pine nuts in a food processor and blend until coarsely chopped. Next, add the Parmesan and basil and blend again until a coarse puree.

Pour the olive oil into the food processor and blend to make a smooth mixture. Season to taste and add lemon juice if you like. Pour into drained pasta and enjoy! Or transfer the pesto to a jar with a lid and store in your fridge or freezer for later (I don't know why you would do that though....get some bread and enjoy!)

Green Smoothie

Brooke made this for me when the kids and I were visiting over Spring Break. My favorite smoothie by far! I know green smoothies are not "new" by any means, but all the ones I have tried taste like straight veggies. The secret ingredient she uses is unfiltered apple juice. I have to make it at least 3 times a week, so yummy! Jay (18 months) fights me for it.

Green Smoothie

Recipe from Brooke

makes 2 servings (for 1 just cut it in half)

1 1/2 cups raw unfiltered apple juice

2 BIG (heaping over) handfuls of spinach 

1 BIG handful of kale

1-1 1/2 cups of frozen fruit mix (strawberries, pineapple, mango, peaches) 

Start with your apple juice in the blender followed by the spinach. Mix until it's pureed, then add the kale. Mix until pureed really well. Then add your frozen fruit mix and blend until smooth. If you like it more liquid, use 1 cup of fruit. If you like it really thick use 1 1/2 or more cups of the fruit. Enjoy!

Raw Cacao Truffles

 

Raw Cacao Truffles

 

Ingrediants:

2 cups ground raw almonds

2/4 cup raw cacoa powder

6 dates, pitted

1/2 cup raisins

1 tbls coconut oil

pinch of sea salt or Himalayan salt

3 tbl-1/4 cup water-whatever consistently you want-I used almost 1/4 cup

 

Optional:

1 cup unsweetened shredded coconut- to roll the truffles in

 

Grind almonds in food processor, add cacoa, dates, raisins, coconut oil, and salt. Once everything is blended add water to the moisture you want, it will ball the batter, roll the balls in palm of your hand, the size of a silver dollar or a golf ball, then roll into coconut flakes. Place in fridge for two hours. SO yummy!!