Friday, September 16, 2011

Stuffed Zucchini

3 large zucchini
6 white button mushrooms
5 garlic cloves
5 tablespoons olive oil
2 cups bread crumb
2 tablespoons parsley
1 cup parmesan cheese

Preheat oven to 350 degrees.

Cut each zucchini in half lengthwise and scoop out the insides.  Then cut them 2 inches across.

In a large frying pan, heat 2 tablespoons of olive oil.  Leaving the garlic cloves whole put them in the warm olive oil.  If they start to burn lower the heat.  After about 10 minutes or until garlic turns brown take the cloves out and set them aside.  Then toss in the mushrooms that have been finely chopped.  Saute for about 7-8 minutes or until they turn brown. 

Then allow the mushrooms to cool and transfer to a bowl.  Chop up the cooked garlic and put it in the bowl with the mushrooms.  Add the bread crumbs and parmesan cheese.  Stir until combined.  Then add the chopped parsley and 2 more tablespoons of olive oil.  Sprinkle with a little salt and pepper and stuff inside the zucchini.  Drizzle the top with the remaining tablespoon of olive oil.

Bake in the oven for 20-25 minutes or until zucchini becomes soft and the stuffing browns.

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Tuesday, September 13, 2011


These are the ultimate dessert, a combination of cookies and brownies.  What's better than that?  If you are short on time use your favorite brownie mix and your favorite store-bought cookie dough.  Don't forget to serve them hot with vanilla ice cream.

1/2 cup vegetable oil
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup chocolate chips
Preheat oven to 350 degrees. 

In a medium bowl, mix together the oil, sugar, and vanilla.  Beat in eggs one by one until the ingredients are completely combined.  In a separate bowl combined the flour, cocoa powder, baking powder, and salt.  Add a little bit at a time and stir after each addition until all has been completely combined. Stir in chocolate chips.

Line a 13 by 9 inch pan with aluminum foil and spray with cooking spray.  Then pour the batter in and set aside while you make the cookie batter.

2 1/4 cups all-purpose flour 
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi sweet chocolate chips

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips until evenly distributed.

Using your hands, drop little dollops of cookie dough all along the top of the brownie batter.

Bake in the oven for 45-50 minutes or until set.  Allow to cool for 15 minutes and remove them using the aluminum foil.  Then cut the bars and serve with vanilla ice cream.  Enjoy!

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Saturday, September 10, 2011

Triple Berry Struesel Muffins

2 cups all-purpose flour
2 tablespoons baking powder
1/2 cup sugar
1 stick unsalted butter, melted
1 egg, slightly beaten
3/4 cup milk
1/2 cup fresh blueberries
1/2 cup fresh blackberries
1/2 cup fresh raspberries

Struesel Topping:
1 cup flour
1 cup brown sugar
3 tablespoons butter
2 tablespoons cinnamon

Preheat oven to 350 degrees and grease a 12 cup muffin tin.
In a bowl combine the flour, baking powder and sugar.  In another bowl combine the melted butter, egg, and milk and mix well.  Pour the wet ingredients into the dry ingredients and stir just until combined. 

Spoon the batter into the muffin tray, filling each cup about 2/3 full. 

For the struesel topping, in a separate bowl combine the flour and brown sugar together and mix.  Then add the 3 tablespoons of cold butter and mix together with your hands so that you get small pea size amounts of butter running through the topping.  Then add the cinnamon and continue to mix with your hands. 

Sprinkle each muffin with the topping and bake in the oven for 20-25 minutes.  Cool for 10 minutes before removing.  Enjoy!

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Wednesday, September 7, 2011

Creamed Corn

2 lbs frozen corn
1 8 oz block cream cheese
1 stick salted butter
3/4 cup whipping cream
4 tablespoons sugar
1 teaspoon black pepper
1/4 teaspoon salt

Cube up the butter and cream cheese.

Add the corn, butter, cream cheese, whipping cream, salt, and pepper to a crock pot.

Cook on low for 4 hours stirring after 1/2 hour.  To speed it up cook on high for 2 hours, but you won't get the same consistency.  Enjoy!

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