Recipes

ZUCCHINI CHOCOLATE CHIP COOKIES

Ingredients

1 cup of Brown Sugar

1 egg

1 tsp of vanilla

1 1/2 cups of flour

1/4 tsp of salt

3/4 cup of oatmeal (optional)

1/2 cup of coconut (optional)

6 oz of chocolate chips

1/2 cup of nuts (optional)

1/2 cup of butter

1 cup of green zucchini, shredded

Directions

Beat butter, sugar, egg, and vanilla together in a large bowl. Next, add the dry ingredients as well as oatmeal if you like. Make sure that you mix together well until all is smooth. Once smooth, add the remaining of the ingredients to the mixture.

Take a greased cookie sheet and drop spoonfuls of the cookie mixture all along the sheet. Then you bake them in the oven at 350 degrees for 10 minutes. And finally the best part, time to sit back and enjoy a yummy and healthy cookie! A great way to get kids to eat healthy!

CHOCOLATE STRAWBERRY PORT CAKE

Ingredients

1/3 cup butter or margarine

1 cup (6 ounces) semisweet chocolate pieces

1/2 cup port wine

1/2 cup sugar

1/2 cup flour

1 pint of fresh strawberries, stemmed and sliced

1 cup whipping cream, whipped and sweetened

Directions

Melt butter and 1/2 cup of the chocolate in 1/3 cup of the port. Stir and cool.

Beat egg yolks with 6 tablespoons of the sugar until thick and pale in blender. Add slowly chocolate mixture while blending. Mix in flour and remaining chocolate.

Beat egg whites with remaining sugar just until stiff in another bowl; gradually fold into chocolate batter to blend.

Pour into greased and floured 9-inch round layer cake pan. Bake in 325 degree oven 25 to 30 minutes until pick inserted into the center comes out clean.

cool in pan for 5 mintues; loosen and invert onto plate. With back of spoon press shallow indentation into center of cake.

Toss strawberries with remaing port; spoon into center of cake. Pipe or spoon whipped cream around edge.

Makes 6 servings.

CRUNCHY ROMAINE STRAWBERRY SALAD

Ingredients

1 (3 ounce) package ramen noodles

1 cup chopped walnuts

1/4 cup butter

1/4 cup vegetable oil

1/4 cup sugar

2 tablespoon red wine vinegar

1/2 teaspoon soy sauce

8 cups torn romaine

1/2 cup chopped green onions

2 cups fresh strawberries, sliced

Directions

Discard seasoning packet from ramen noodles or save for another use. Break noodles into small pieces. In a skillet, saute noodles and walnuts in butter for 8-10 minutes or until golden; cool.

For dressing, in a jar with a tight-fitting lid, combine the oil, sugar, vinegar and soy sauce; shake well. Just before serving combine the romaine, onions, strawberries and noodle mixture in a large bowl. Drizzle with dressing and toss lightly.

Makes 12 servings.

ZUCCHINI MUFFINS

Ingredients

3 cups grated fresh zucchini

2/3 cup melted unsalted butter

1 1/3 cup sugar

2 eggs, beaten

2 teaspoons vanilla

2 teaspoons baking soda

Pinch salt

3 cups all-purpose flour

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 cup walnuts (optional)

1 cup raisins or dried cranberries (optional)

Directions

Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.

Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.

Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely.

Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

ZUCCHINI BREAD

Ingredients

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs

1 cup vegetable oil

2 1/4 cups white sugar

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped walnuts

Directions

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

LAYERED LETTUCE SALAD

Ingredients

1 head lettuce, torn

1 cup diced celery

4 hard boiled eggs, sliced

1 (10 oz.) pkg. frozen peas, thawed & uncooked

1/2 cup diced green pepper

1 medium onion, diced

8 slices cooked & crumbled bacon

2 cup mayonnaise

2 tbsp. sugar

4 oz. grated cheddar cheese

Directions

Layer ingredients in order shown in a large glass bowl. Combine mayo and sugar then spread over top of salad evenly. Sprinkle with cheese.

Cover and refrigerate 8 to 12 hours.

VEGETABLE PASTA SALAD II

Ingredients

1 zucchini, cubed

1 eggplant, cubed

1 onion, chopped

1 green bell pepper, chopped

1 clove minced garlic

2 tablespoons olive oil

1 (12 ounce) package rotini/corkscrew pasta

2 chopped tomatoes

3 ounces diced feta cheese

1 cup Italian-style salad dressing

Directions

Preheat oven to 350 degrees F (175 degrees C).

Combine zucchini, eggplant, onion, bell pepper and garlic in a baking dish. Toss with olive oil. Bake for about 20 minutes. Remove from oven and cool.

Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. In a bowl combine vegetable mixture, cooled pasta, tomatoes, Feta cubes, and salad dressing; toss until well mixed.