Zapple Crisp {Sugar Free Option}

I just get giddy over recipes that 'hide' a healthy ingredient!

WELCOME TO MY WORLD! 

This is a wonderful dessert that will fool everyone into thinking they're eating apples, when really...it's zucchini!!! 

It's such a versatile vegetable that can take on many flavors. When I was a kid, my mom canned zucchini and made it taste like pineapple.  We LOVED it!

Years ago, I took this dish to work and folks there INSISTED it was apples. The only way they believed me was when they saw a zucchini seed.

(Of course, I didn't tell them until after they'd had a piece or two and were loving it!)

Many times I've removed the seeds, but it isn't necessary.  It's your

preference. I suggest you do it if you're wanting to 'surprise' those who are eating it. 

Do hope you'll give it a try.  What a terrific recipe to use up the abundance of zucchini this time of the year!!

ZAPPLE CRISP 

Filling: 

8 c. peeled, sliced zucchini

1/3 c. lemon juice

1/3 c. water

3/4 c. sugar

(I used xylitol)

1 tsp. cinnamon

1/2 tsp. nutmeg

Crust:

3-3/4 c. all purpose flour

1-1/4 c. white sugar

(used the same substitute as above)

1 c. + 5 Tb. margarine, softened

dash salt

2 tsp. cinnamon

Preheat oven to 375*. 

Filling: Cook zucchini in lemon juce and water until tender, about 8 - 10 minutes.  Add 3/4 c. sugar, cinnamon and nutmeg. 

Crust: Mix flour, sugar, margarine and salt until crumbly. (I love my pastry blender for this step). Use 1 c. crust mix to thicken filling.  Pat 1/2 of remaining crust into 9" X 13" pan. Bake 10 minutes. Remove from oven, spoon filling on crust and spread evenly.  Top with remaining crumb mixture, patting down.  Sprinkle with cinnamon and bake 30 minutes longer. 

If desired, serve warm with ice cream and caramel syrup. 

(That'll really convince them they're eating apples=) 

(When baking with sugar substitutes, cut baking time by up to 25% as it bakes faster).  Be sure it's done baking before removing from oven. 

Linked to Fit & Fabulous Friday
Weekend Potluck
Meal Plan Monday

Peanut Butter-Filled Brownie Cupcakes

GOODBYE AUGUST...WELCOME SEPTEMBER!

Now that the temps are dropping somewhat, I'm ready to share some recipes to turn you...and your oven...on!  Been saving them up all summer, so get ready to rumba...and to bake too. 

These tasty treats are A.MA.ZING!

I always love being able to use a brownie mix for the base - this one is dressed up with a peanut butter and cream cheese filling. 

These would be great for a bake sale or if you want to impress someone with what you've whipped up in the kitchen. 

I found this recipe in one of those smaller sized Taste of Home recipe 

cookbooks - "Cake Mix Creations"....Brownies & Bars chapter. 

What's more left to say???

Other than YUUMMMMMMMMMMMMM!!! 

PEANUT BUTTER FILLED BROWNIE CUPCAKES 

1 pkg. fudge brownie mix (8" sq. pan size) 

1/2 c. mini semisweet chocolate chips

1/3 c. creamy peanut butter

3 Tb. cream cheese, softened

1 egg

1/4 c. sugar

powdered sugar

Preheat oven to 350*.

Prepare brownie batter according to pkg. directions; stir in chocolate chips.  

For filling: In small bowl, beat peanut butter, cream cheese, egg and sugar until smooth. 

Fill paper-lined muffin cups 1/3 full with batter. Drop filling by teaspoonsful

(I used Tablespoonsful to divide evenly between the 12 cups)

into the center of each cupcake. Cover with remaining batter. 

Bake 15 - 20 minutes or until a toothpick inserted in brownie portion comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.  Dust tops with powdered sugar if desired.

Store in the refrigerator. 

Yield: 1 dozen 

(I used my spring loaded scoops to make these and it worked great!) 

Linked to Mop it up Monday
            Mix it up Monday
               Melt in your mouth Monday
               Whatcha Whipped up Wednesday
               Ingredient Spotlight - Peanut Butter
      Weekend Potluck
       Meal Plan Monday

Ultimate Creamed Corn & Weekend Potluck #32

WELCOME TO ANOTHER FUN WEEKEND POTLUCK! 

AND....

When I share something worth sharing again...

This creamy corn (how can you go wrong adding cream cheese to anything??)
is one of my most favorite dishes and a very popular blog post too.  Your family will be saying "We want more please!" 

(Honestly, one of my blogging friends, Joelle, recently told me that's what her family says...she was afraid they were getting tired of it, but noooooo...they wanted M-O-R-E!!) 

Ultimate Creamed Corn {Slow Cooker}

We are so thankful for each of you that come to share at our table each week. We love having you here and can't wait to see what you're bringing this week! 

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Pineapple Upside-Down Cupcakes by The Kitchen is My Playground

Recipes that caught our attention ~

Vanilla Bean Cupcakes & Baby Shower Ideas by Shugary Sweets

Southern Fried Chicken by Love Bakes Good Cakes

And, a personal favorite ~

Meatloaf Puffs by Writing, Reading and Eating


If you were featured today, please remember to snag the Featured Button below...

Your hostesses ~

• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• Life As a Lofthouse ~ Holly

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

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Sweet n Salty Bars

This is another one of my quick and delicious favorites!

It's the same basic syrup recipe as my Payday Bars {Sugar Free Option} but instead of using rice chex cereal, this time I used corn chips.

It's sooo hard for me not to eat the whole panfull in one sitting...

OK, maybe two.

Anyway - you can whip this up for last minute company and enjoy it within minutes.  And you don't have to heat up your kitchen!!

NICE!! 

These are addictive...and easy too.  

RUN to the Kitchen...NOW!  =) 

SWEET N SALTY BARS

1 c. white sugar
(Sometimes I substitute 1/2 of that amount with Splenda or Xylitol)

1 c. light corn syrup

1 c. peanut butter

1 tsp. vanilla

1 Lg. bag corn chips, slightly crushed

Lightly grease a 9" X 13" X 2" dish.  In medium saucepan, bring sugar and syrup to a boil; boil for 1 minute.  Remove from heat and stir in peanut butter and vanilla, until well blended.  Pour over corn chips and mix well. Pour into prepared dish and press down.  Cool and cut...if you can wait until they cool!

Linked to Weekend Potluck
           Foodie Friends Friday
          Scrumptious Sunday
             Ingredient Spotlight - Peanut Butter

Unbelievable French Toast (Low Carb)

My hubby is a diabetic and struggles with many other health issues besides.  

He served 3 tours in Vietnam and was exposed to Agent Orange. He's 100% disabled and would gladly serve again if he could. 

What a difference it makes for him when he eats low carb!  WOW!!!

The dear guy takes 2 insulin shots a day. The last time he began eating low carb, within 2 days he was able to drop the amount he was taking (each time!) by 20 units.  

If any of you understand what I'm talking about, that is just amazing!

He's like me...a CARB-a-holic and it's tough to give it up, but once he gets psyched up, he does very well, eating lots of veggies too. 

How thankful we are for all the low carb ingredients available to us in this day and age. It really helps.

This is one of his favorite dishes and I love it too.

You CAN.NOT.BELIEVE this yummy dish was made from pork rinds!

Hope you give it a try and enjoy it as much as we do. Even folks who are eating 'normally' enjoy this dish as well. 

I usually double the recipe and use the whole bag of pork rinds - they're easy enough to reheat later. 

I serve it with sugar free syrup and sausage and he's in 'hog heaven'...

so to speak.  *0* 

UNBELIEVABLE FRENCH TOAST 

1/2 of (3 ozs) bag unflavored pork rinds 

2 eggs

1/4 c. heavy cream 

(I always add more for consistency)

3 pkts. splenda or equivalent sweetener

1/2 tsp. ground cinnamon

1/2 tsp. vanilla

Crumble pork rinds until they resemble fine bread crumbs.  Beat eggs well; then mix in remaining ingredients and beat again.  Add crushed pork rinds; mix well and allow to sit for 5 minutes. The mixture will thicken and get 'gloppy'. Preheat skillet or griddle to 375. Fry french toast in oil or butter (I normally use butter-flavored Crisco) until golden brown on both sides.  Serve warm with butter and sugar free syrup. 

Linked to Thursdays Treasures
           Fit & Fabulous Fridays
       Ingredient Spotlight: Eggs
Weekend Potluck
Meal Plan Monday