Zucchini Brownies

I found this on allrecipes.com while searching for something else to make with all my zucchini! They are surprisingly delicious!

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. The batter will very thick.  Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Rhubarb Crunch

Rhubarb Crunch

Mix together until Crumbly:
1 1/2 C flour
1 1/2 C brown sugar
1 1/2 tsp cinnamon
1 1/8 C oatmeal
3/4 C melted butter

Press 1/2 into greased 9x13 pan

Cover with 5-8 C cubed rhubarb

Combine in saucepan and cook until thick and clear
1 1/2 C sugar
3 Tbs cornstarch
1 1/2 C cool water
1 1/2 tsp vanilla.

Stir frequently. Once clear and thick pour over rhubarb. Top with Remaining crumb mixture and bake at 350 for 1 hour.  (Don't cover immediately after baking as it gets soggy.)  Good warm with ice cream but I've also enjoyed it cold for breakfast.

Quinoa Burgers

Found these on Pinterest and they are divine.  They are a lot like potato latkes, but with quinoa, so they are really healthy.  We had them with soup,  Enjoy.

2 rounded cups cooked quinoa (see note below for cooking instructions)

3/4 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese

1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed)

3 eggs

3 tablespoons all purpose flour

2 green onions, including white parts

1 /2 teaspoon sugar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin ( I would leave this out next time)

1/8 teaspoon salt

1/8 teaspoon garlic powder

Olive oil for frying

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To cook quinoa:

1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt
In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat.  Add quinoa and reduce heat to low.  Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender.  Allow to cool for a few minutes.
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In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

Heat a frying pan and a couple teaspoons olive oil over medium-low heat (you will need to add more oil after each batch).  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 4 minutes on each side.   Makes approx. 10 burgers.

Big, Fat, Chewy Chocolate Chip Cookies

Kelly told April and April told me about these. These cook up big and fluffy - which is my kind of cookie. The original is from Allrecipes.com

Ingredients

2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cups unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semi-sweet chocolate chips

Directions
Preheat the oven to 325 and line a baking sheet with parchment paper (definitely do this).

Sift together the flour, baking soda, and salt; set aside.

In a medium mixing bowl, cream together melted butter, brown sugar, and white sugar until blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand.

Drop cookie dough 1/4 cup at a time onto the parchment lined sheet 3 inches apart. Bake 15-17 minutes or until edges are lightly toasted. Makes 18 cookies.

Mexican Bean Salad

The base recipe is from Allrecipes.com, I just added a few things. This makes quite a big bowl, enough for a potluck. If it's 8 servings, then each is about 250 calories, but those are pretty big servings.

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, drained

1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained.

1 red bell pepper, chopped

1 (10 ounce) package frozen corn kernels

1/2 red onion, chopped

1/3 cup olive oil

1/3 cup red wine vinegar

2 tablespoons fresh lime juice

1 tablespoon lemon juice

2 tablespoons white sugar

1/2 tablespoon salt

1 clove crushed garlic

1/4 cup chopped fresh cilantro

1/2 tablespoon ground cumin

1/2 tablespoon ground black pepper

1/2 teaspoon chili powder


In a large bowl, combine beans, bell peppers, frozen corn, and red onion.

In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, chili powder and black pepper.

Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Crockpot Split Pea Soup

Got this one from Dakin Stovall at a recipe swap years ago. It is so easy and very hearty.

1 (16 oz.) package dried split peas, rinsed
2 cups diced ham
1 cup carrots, chopped
1/2 cup onion, chopped
2 stalks of celery, chopped
2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped
1 tbsp. salt
1/2 tsp. black pepper
6 cups hot water

Layer ingredients in slow cooker in the order given. Pour in water. Do not stir. Cover and cook on low 8 - 10 hours, until peas are very soft. Stir and serve.

Pioneer Woman Chicken and Dumplings

This was recently posted on Pioneer Woman. Best comfort food ever in my Southern opinion. I will never make dumplings without cornmeal again. If you like chicken and dumplings, this will not disappoint.

Ingredients

2 Tbsp. butter
2 Tbsp. olive oil
1/2 C. all-Purpose Flour
1 whole chicken, cut into pieces (I used three large boneless, skinless chicken breasts and it was fine)
Salt and pepper
1/2 C. finely diced carrots (1 large or 2 small carrots)
1/2 C. finely diced celery (about 2 stalks)
1 medium onion finely diced
1/2 tsp. ground thyme
1/4 tsp. ground tumeric (not essential but suggested)
6 C. low sodium chicken broth
1/2 C. apple Cider (also not essential but suggested for a richer flavor)
1/2 C. heavy cream
Salt to taste

Dumplings

1 and 1/2 C. all-purpose flour
1/2 C. yellow corn meal
1 heaping Tbsp. baking powder
1 tsp. Kosher salt
1 and 1/2 C. half-and-half (whole milk or a mixture of milk and heavy cream works, too)
2 Tbsp. fresh parsley (optional - I didn't use it and I didn't miss it)

Directions

Sprinkle both sides of the chicken with salt and pepper. Dredge in flour, shaking off the excess.

Melt butter and olive oil in a pot over medium heat. Brown chicken on both sides and remove to a plate. (The chicken will not be cooked through yet.)

In the same pot, add the onion, carrot, and celery. Stir and cook for 3-4 minutes over medium-low heat until slightly softened. Stir in the thyme and tumeric. Add chicken broth and apple cider. Return chicken to the pot. Bring to a slight boil then turn down heat and simmer, covered, for 20 minutes.

While the chicken is simmering, make the dumplings. Sift together all the dry ingredients then add half-and-half. Stir gently til combine (it will be a little sticky). Set aside.

Remove the chicken from the pot and shred. Replace and add the heavy cream. Stir to combine.

Drop tablespoons (I went a little smaller) of dumpling mix into the simmering pot. (I ended up using only about 3/4 of the dumpling mixture). Cover pot halfway and simmer for 15 minutes.

Check seasonings. Add salt if needed (I found that it was needed, but not much). Allow to sit for 10 minutes before serving.