Chocolate Zucchini Bread

It's that time of year, and if you have access to zucchini, you're probably always looking for 'another' recipe to try to eat it up.

We still laugh over this experience...when we moved to Spokane, WA (military orders) in 1985, one thing we looked for in a place to call home, was that we wanted a garden spot.  

Not only did we buy our first home with a big garden spot, the house also had a "B" on the front door - we were destined to live there!!

Well....we were also blessed with a friend in our church who worked for a seed company, and we got ALL the garden seeds we wanted...for FREE!

YOWZA!

That made it even more fun! (Not to mention crazy!)

So...not being aware how zucchini multiplies...sweet hubby planted NINE hills of zucchini - five seeds in each!

OH MY SOUL!

I think the neighbors were locking their doors when they saw us coming with more zucchini in hand.  ha

We had more than what you would consider an overabundance, and that was the first, and only year, that planting system was implemented.

So I really do have many zucchini recipes, and this one is a favorite.

I love recipes, like this one, when you can 'hide' something healthy in it...and no one knows!

I use my 'regular' zucchini bread recipe, and exchange some of the flour for some baking cocoa instead, to make it chocolate!

And it's wonderful.

Hope you'll grate some and give this a 'stir' soon...you'll be so glad you did!

CHOCOLATE ZUCCHINI BREAD

3 eggs, beaten

1 c. oil (I use 1/2 applesauce)

1-1/2 c. white sugar (I use 3/4 c. xylitol + 3/4 c. sugar)

2 c. raw, unpeeled zucchini, grated fine

2-1/2 c. white whole wheat or all purpose flour

1/2 c. baking cocoa

1 tsp. salt

1-1/2 tsp. baking soda

1 tsp. ground cinnamon, optional

1/4 tsp. baking powder

1/2 c. finely chopped nuts, optional

Preheat oven to 350. Grease 2 large of 4 - 5 small loaf pans.  Place eggs, oil, sugar and zucchini in blender and blend well.  In medium bowl, place flour, baking cocoa, salt, baking soda, cinnamon and baking powder. Stir wet mixture into dry and blend with electric mixer, just until moistened. Pour into prepared pans. Bake 35 - 55 minutes, testing with toothpick for doneness.

(Smaller loaves bake faster). Let cool a couple of minutes then turn out of pans onto rack to cool.

(I like to wrap the warm bread in foil - it seems to add moistness).

Allow it to cool to room temperature before freezing.  

I used my 'regular' zucchini bread recipe and exchanged 1/2 c. flour for the baking cocoa.  If you prefer a non-chocolate bread, feel free to omit the cocoa and use that much flour instead.  

Linked to Wonka Wednesday

Gooseberry Patch Roundup - Garden

Easy Chicken Enchiladas using Philly Cooking Creme

I just HAD to try this new creamy product from Kraft!

This one is the Sante Fe Blend...MMM!

My special blogging friend, Angie, from A 'lil Country Sugar had used the 'Savory Garlic' on her corn on the cob...check out her post and see if you can resist!

I'm such a die hard fan of Mexican foods, I had to try this flavor and used the recipe on the back of the container for this yummy dish.

I loved the taste, but WHEN I use it again...and I will use it again...I will mix some sour cream with the last portion of the creme to top the enchiladas with.  I like mine a little creamier and there just wasn't enough of the 'sauce' to suit me.

Dare you to try this!!

It takes a few simple ingredients...

mix it together and fill the tortillas then bake...

YUM YUM!!

EASY CHICKEN ENCHILADAS

1 small onion, chopped

2 tsp. oil

3 cups shredded cooked chicken breasts

1 can (14.5 ozs) nno-salt-added diced tomatoes, drained

1 tub (10 ozs) Philadelphia Santa Fe Blend Cooking Creme, divided

1/2 c. Mexican style finely shredded four cheese

8 flour tortillas (6")

Preheat oven to 350. Cook and stir onions in hot oil in large skillet on medium heat 4 - 5 minutes, or until crisp-tender. Stir in chicken, tomatoes, 3/4 c. cooking creme and shredded cheese. Spoon about 1/3 c. chicken mixture down center of each tortilla; roll up.  Place, seam side down, in 13" X 9" baking dish sprayed with cooking spray; top with remaining cooking creme (this is where I would mix it with sour cream). Cover. Bake 15 - 20 minutes or until heated through.

The tub of creme has more recipes ideas on top of the lid.

Thank you Kraft for another great product!!

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Let's Celebrate Ice Cream Sandwich Day...and a Blue Ribbon too!

It's officially....

ICE CREAM SANDWICH DAY

(click on link above to view recipe to make your own ice cream sammies)

And because it is, I decided it was an appropriate day to share another fun summer dessert!

This is another Easy Peasy recipe...only 3 ingredients!!  Four if you want.

I'm not a huge fan of ice cream...I like having something to bite into, so I've always favored ice cream sandwiches.

A few years ago, another culinary friend Sandy (who has exposed me to MANY wonderful recipes!) made this sweet treat, and the rest is history!

it's something I love to make ahead and keep on hand for unexpected company.

Did you know they're making all kinds of ice cream sandwiches these days?  I was intrigued with these...half chocolate and half vanilla...the ice cream part and the sandwich part also.

(I cheated and made only half the recipe=)

And after I'd purchased these vanilla/choc combos, I saw some that are part chocolate/vanilla/caramel.

I LOVE the options!

Watch out - it goes quickly!

GOING...GOING...GONE! 

ICE CREAM SANDWICH DESSERT

(From The Better Baker)

1 - 12 count box ice cream sandwiches, not mini

1 (12 ozs) tub frozen whipped topping, thawed

1 - 2 c. crushed candies - whoppers, heath bars, peanut butter cups, butterfingers (I used whoppers)

1 - (11 ozs) jar caramel, butterscotch or fudge ice cream topping, optional

Place 11 ice cream sandwiches in bottom of 9" X 13" X 2" dish. (You will cut one - or two - depending on size of pan - in half to fit evenly). Blend whipped topping and candies together; spread over top.  (Or just sprinkle the candies over the whipped topping) If desired, spread ice cream topping over top of sandwiches before adding whipped topping/candy mixture, or drizzle it over top when serving. Cover and freeze, being sure to cover tightly.

Yield: 12 - 15 servings

{coarsely chopped whoppers)

Try it - it's WHOPPING delicious!

<3 <3 <3 <3 <3 <3 <3 <3 <3

I WON! I WON!
I just found out a few days ago that I have won a "Blue Ribbon" at Just a Pinch Recipe Club (online) for my Waffle Iron Cookies.

 Please check out the page right here

What a kick! I've only been a member there for a few weeks, so I do think I'll have to 'try try again'....and I encourage all of you to do the same.


They really do make it very simple to join and share simple recipes.

Hope you'll try this fun recipe. It's kid-friendly and doesn't heat the house up like your oven does.

WAFFLE IRON COOKIES


There's no $$ involved...so..."No Wealth...Just Fame" haha

Bacon Wrapped Water Chestnuts in honor of my friend Rosie

Today I'm celebrating a very special gift...

TO MY DEAR FRIEND ROSIE!

We're getting to celebrate today by going to lunch together too!  We live busy lives and don't get to see each other very often, so it'll be a royal treat.

This is a picture of us taken together at one of my first booksignings, a year ago this month.

She's always been a great cheerleader & support in my life!

I got this recipe from 'Rosie Posie' many years ago.

She has made this dish for alot of ladies get togethers and always takes home an empty plate.

Rosie and I have dubbed ourselves..."Mary & Martha"...as in the Biblical sisters.

We truly are sisters of the heart and soul.

 We are a great pair & work together so nicely...what one doesn't think of, the other will.

I love being on a team with her.

Imagine how horrible I felt realizing...AFTER my cookbook was published...that I had somehow omitted this recipe from my beloved collection.

{AAARRRRGH!!!!}

So I thought it would be appropriate for me to share her special recipe today....beings its her birthday and all.

I know the sauce combination sounds a bit strange, but trust me, it's more
than wonderful. 

I honestly could eat these until I was sick...it's so difficult to stop!

A delicious, tangy & crunchy snack for any get together.

IF YOU HAVEN'T EVER TRIED THESE BEFORE, YOU JUST GOTTA DO IT NOW!

BACON WRAPPED WATER CHESTNUTS
(From The Better Baker - and friend Rosie)

2 - 8 ozs. cans whole water chestnuts, drained 
1# bacon, cut into 1/3's
toothpicks


SAUCE:
3/4 c. mayonnaise (I prefer Miracle Whip)
3/4 c. ketchup
1-1/2 c. brown sugar (or less)


Preheat oven to 375. In a medium-size mixing bowl, combine sauce ingredients.

Wrap one piece of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish or cookie sheet. (lining it with foil makes for easier cleanup)  


Bake 20 to 25 minutes.

Remove from oven and drain grease. Pour the sauce over the wraps.


Bake for 30 to 35 more minutes or until brown and crispy.




I've read other variations that suggest...soak the chestnuts in soy sauce before wrapping in bacon for a flavor boost...cook a couple of minutes in microwave after wrapping bacon to remove some grease...use chili sauce instead of ketchup.


It's all amazingly wonderful!

Linked to Totally Tasty Tuesday
Made it on Monday
Sweets for a Saturday
Ingredient Spotlight
Weekend Potluck Meal Plan Monday

Kraut 'n' Beans...LOTS of 'em! And a Tribute....

I'm dedicating this post to my sweet father-in-love...

HAPPY BIRTHDAY TO DAD BAKER!

He would have been 91 today. He's remembered fondly & lovingly.

He loved me as his own daughter and was a dear friend.

John William Baker was a true patriot who was taken from us much too early.
He was the father of 10 children.

He worked as an electrician and was electrocuted on the job the month before he turned 50.

My life was impacted by his love and friendship. He was a great man and I'm so thankful for his influence in making my husband the awesome guy he is today...a close 'carbon-copy' of his father.

No doubt, heaven is celebrating this great man with us today.

@@@@@@@@@@@@@@@@@@@@

BEANS...BEANS...THE MUSICAL FRUIT...
THE MORE YOU EAT, THE MORE YOU TOOT...
THE MORE YOU TOOT, THE BETTER YOU FEEL,
SO LET'S HAVE BEANS FOR EVERY MEAL!

Onto the recipe....

Did you know that not only is July NATIONAL ICE CREAM MONTH....it's

also NATIONAL BAKED BEANS MONTH!

I recently made this delicious recipe (and 10X'd it!) to serve samples on the street for the newspaper that I write a monthly food column for....for the Bean Days celebration...held annually in July, in Montpelier, Ohio. 

(My dad-in-love always led the Memorial Day parade in this same town,
and then spoke at the cemetery...as his son (my sweetie) has done a few times).   

(My hubby's nickname is Bean!=) NO JOKE! He only had one teacher in high school who called him Ron...everyone else has always called him Bean....we still do. {More about that in another post one day}.
Some folks in our little hometown here don't really know what his real name is!!

This dish is always a hit and I received many comments about it being the best served that day. (There were 20 entries, so that was pretty cool).

The first time I enjoyed this wonderful dish was at a Girlfriend's Potluck. I asked the gals to bring a dish that begins with the letter of their first names...my daughter-in-love, Kym, brought Kraut 'n' Beans and was asked for the recipe by several.

This picture was taken before cooking - a roasterfull!

This great any-time-of-the-year dish only has 5 basic ingredients.

It goes together quickly and not only is delicious...it's a great conversation maker too.

Who can believe it actually has sauerkraut in it? It tastes so sweet!

This is a picture after they simmered a few hours.

M-M-M-M!!!

Give 'em a try...and a toot! (teehee)

KRAUT 'N' BEANS

1 (40 ozs) jar great northern beans

1 qt. sauerkraut, drained

1 (16 ozs) pkg. polish kielbasa sausage, diced

1 heaping cup brown sugar

3 Tb. ketchup

diced onions if desired

Mix all ingredients together and bake at 350 for about 3 hours, stirring occasionally.  Or bake in slow cooker on low for 6 - 8 hours.

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Ingredient Spotlight
Ingredient Spotlight - Hot Dogs & Sausage Weekend Potluck