Baked Zucchini Sticks & Sweet Onion Dip

I've seen a few recipes for zucchini stix this summer, but this is the one I choose to try. So happy when I found it at Comfy Cuisine.

AND I'M SOOO GLAD I TRIED IT! YUUUMMMMM!!

The crunchiness of the zucchini matched with the yumminess of the sweet dip is amazing!  

Try em....you're sure to like them. 

(So sorry I didn't get a better photo of the amazing dip!)

BAKED ZUCCHINI STICKS & SWEET ONION DIP 

1 Tbsp. unsalted butter

1 medium sweet onion, about 1/2 pound, peeled and slice

2 Tbsp. cider vinegar

2 Tbsp. honey

1 Tbsp. prepared mustard

1 c. mayonnaise

Salt and pepper to taste

Melt the butter in a medium frying pan over moderate heat, and add the sliced onions.  Cook, stirring occasionally until the onion soften, then caramelize.  Once the onions are a medium brown, remove from heat and add the vinegar.  Place the onions and vinegar into a small food processor.  Add the honey and mustard, and process or blend until smooth.  Add the mayo, and salt and pepper to taste.  Refrigerate, covered, until ready to serve.

Zucchini Sticks:

3 medium zucchini, unpeeled, cut into 3" long sticks
1 tsp. salt

1 c. Panko breadcrumbs

1/2 c. (freshly) grated Parmesan cheese

1 Tb. Oregano or Pizza Seasoning

Olive oil spray

1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

Place the zucchini sticks in a colander over a bowl and sprinkle with the tsp. of salt.  Let drain for 1 hour or longer; rinse and pat dry. Try to cut them all about the same size.  (I cut away the middle and use that for soup.)

Preheat the oven to 425 degrees F.  Spray baking sheet with olive oil spray.  Dredge sticks a few at a time in the egg, then roll in the crumb mixture.  Place the sticks on the prepared baking sheet.  Drizzle with additional olive oil (optional).  Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.

Serve with the fabulous sweet onion dip. 

The zucchini sticks are very tasty with ranch dressing also.

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Easy Taco Pie

This is a deliciously simple recipe that I just love! It's quick, very tasty, and I love MEXICAN the best! It's another awesome recipe found at 4 little Fergusons.
That Tonya tends to feed me well.  {heehee}

EASY TACO PIE 

1 - 8 ozs. can crescent rolls

1 lb. (lean) ground beef

1 - 1 oz. package taco seasoning

3 c. Doritos, crushed, divided 

1 c. sour cream

1-½ c. shredded Mexican cheese

(we love 2% fiesta blend)

Preheat oven to 375F.

Set out crescent rolls..

(so they'll spread out easier)

Brown hamburger on the stove with taco seasoning. Cook over medium high heat until the meat is browned.  Drain any grease.

Spread crescent rolls in a pie plate to form a crust, covering the bottom of the dish and going up the sides with the dough. (place roll points in middle and flat edges toward the outside). Place a layer of crushed Doritos as the bottom layer, adding them until the crescent dough is nicely covered (make sure to reserve some for the top layer). Add all of the meat, then layer on sour cream and  cheese. Top with more crushed Doritos. Bake for 20 minutes or until crust is golden and cheese is melted. Let set for 5 minutes before cutting.

Serves 8.

Reheats best in the oven on a stone or in the pie plate 

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Chocolate Zucchini Cake - Light & Tasty

As it reads in my cookbook notes for this recipe...

"No one will ever suspect this cake is lighter in calories and fat." 

It's an awesome way to 'sneak' veggies into your family too! 

I use part xylitol (or Stevia in the raw could be used) for the sugar and make my own buttermilk by placing 1 tsp. vinegar in 1/2 c. measuring cup; add enough milk to fill; let stand 5 minutes. 

I think this could become your family's new favorite..any time of the year. As long as you keep zucchini in the freezer for the winter.

Don't let the length of the recipe intimidate you...it's worth every minute of your time to make this 'healthier option'. 

CHOCOLATE ZUCCHINI CAKE - LIGHT & TASTY

1-3/4 c. white sugar
(I used half xylitol)

1/2 c. canola oil

1 egg, lightly beaten

2 egg whites, lightly beaten

2/3 c. unsweetened applesauce 

1 tsp. vanilla extract

2-1/2 c. all purpose flour

(I love using white whole wheat)

1/2 c. baking cocoa

1 tsp. baking soda

1/2 tsp. salt

1/2 c. buttermilk

2 c. zucchini, shredded

1 c. semisweet chocolate chips 

(My recipe for homemade sugar free choc chips is here)

1/2 c. pecans, chopped 

Preheat oven to 350. Spray 9" X 13" X 2" baking pan with cooking spray. 

In large bowl, beat sugar and oil on medium speed for 1 minute. Add egg, egg whites, applesauce and vanilla; beat 1 more minute. Combine the flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended.  Stir in zucchini.

Pour into prepared pan. Bake 20 minutes. Sprinkle with chocolate chips and pecans; bake 10 - 15 minutes longer or until toothpick inserted near center comes out clean.  

Cool on a wire rack.  Top with chocolate frosting if desired, but it isn't necessary. 

Yield: 12 - 15 servings 

TIP: Since sugar substitutes bake faster, be sure to check it before the time alloted. 

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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. 

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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!) 

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