Posts Tagged ‘ Recipe ’

35 Inexpensive Zucchini Recipes

Saturday, August 23rd, 2014

I love zucchini!  Not only is it delicious, it’s also incredibly versatile as you’ll notice from the variety in these recipes.  The thing is, if you planted zucchini, there’s a good chance that you have more of it than you know what to do with.  So I thought it would be fun to do a little round-up of some of the delicious zucchini recipes that I’ve found around the web.

As for me?  I skipped planting zucchini this year since the last two years that I tried to grow it, my plants ended up getting a blight and I hardly got any zucchini from them.  So I’m having fun trying these recipes using zucchini that some of my friends shared with me.  And I just might have to actually buy some too so that I can enjoy more of it’s deliciousness!

35 Zucchini Recipes

1.  Zucchini Crust Pizza

2.  Baked Zucchini Fries

3.  Glazed Lemon Zucchini Bread

4.  Chocolate Chip Zucchini Muffins

5.  Crustless Zucchini Quiche

6.  Baked Zucchini Chips

7.  Chocolate Zucchini Bread

8.  Carrot, Zucchini and Cheese Cupcakes

9.  Margherita Zucchini Sticks

10.  Three Cheese Zucchini Stuffed Lasagna Rolls

11.  Zucchini Cobbler Bars

12.  Cinnamon Sugar Zucchini Coffee Cake

13.  Baked Parmesan Zucchini Rounds

14.  Zucchini Bread Cookie Whoopie Pies

15.  Cheesy Zucchini Quinoa

16.  Chicken Enchilada Stuffed Zucchini Boats

17.  Blueberry Zucchini Bread

18.  Zucchini Waffles

19.  Zucchini Noodles with Pesto

20.  Zucchini Brownies

21.  Zucchini Lasagna

22.  Chocolate Zucchini Cake

23.  Zucchini Fritters

24.  Cinnamon Frosted Zucchini Bars

25.  Zucchini Tomato Gratin

26.  Spiced Zucchini Cake

27.  Tater-less Parmesan Zucchini Tots

28.  Zucchini Bacon and Rice Casserole

29.  Taco Stuffed Zucchini Boats

30.  Fried Zucchini

31.  Zucchini Pickles

32.  Zucchini Cake Roll with Chocolate Cream Cheese Filling

33.  Olive Garden Minestrone Soup

34.  Cheesy Frittata with Zucchini and Red Peppers

35.  Garden Zucchini Parmesan Biscuits

How to Season
How to Season
How to Season

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Recipe: Easy Caramel Frappe

Saturday, August 9th, 2014

I am a sucker for beverages, especially coffee beverages.  But since I believe that homemade is usually better and since I’m frugal and hate parting with $4 every time I want to quench my craving, I’ve been on a mission to figure out how to make my own homemade coffee drinks that mimic the ones I love at restaurants.

I have an iced coffee recipe that I really like but just couldn’t come up with a homemade frappe that I truly loved.  In my opinion the thing that puts this frappe a notch above other recipes that I’ve tried is the fact that it uses frozen coffee ice cubes instead of regular ice cubes.  When you use regular ice cubes to get that slushy frappe texture, it just ends up making it too watery and weak.  But by using coffee ice cubes, it keeps the coffee flavor nice and strong, the way it should be!

This recipe makes a very thick frappe.  If you want it a bit thinner add more milk or brewed coffee.  And if you think the coffee flavor should be stronger, feel free to sprinkle in a bit of instant coffee!

Easy Caramel Frappe
Recipe type: Beverage

  • 1 cup strong coffee, frozen into cubes*
  • ½ cup milk
  • 3 tablespoons sugar (or more to taste)
  • 2 tablespoons caramel syrup
  • whipped cream and caramel syrup for top

  1. Place all ingredients except whipped cream in blender. Blend until ice cubes are crushed. If you have trouble getting it thoroughly blended, let it sit for a couple of minutes and try again.
  2. Top with whipped cream and drizzle with caramel syrup.

* for me 1 cup is 8 ice cubes

Recipe slightly adapted from Chocolate, Chocolate and More.

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Recipe: Cheesy Ham, Potato & Green Bean Casserole

Saturday, July 5th, 2014

I recently bought some fresh green beans from a local produce farm and it made me hungry for this Cheesy Ham, Potato & Green Bean Casserole.  So I made it for dinner the other night and we all enjoyed it- even the children!  My 5 yr. old kept telling me how good it was and asked for multiple servings, which is always a nice compliment!

This dish can be a bit more time consuming to put together than some, but you if you work smart it’s not that bad.  I like to cook the green beans and potatoes together in the same kettle to save me dishes.  Or sometimes I’ll have baked potatoes earlier in the week and intentionally make extra to use in this dish.  You can also save yourself a dish if you melt the butter for the topping in the same pan that you mixed the cheese sauce in.  If you are like me, the less you have to clean up and wash the better!

While I think this casserole is delicious just as it is, don’t be scared to tweak it to fit your taste!  Add in some basil or onion or up the black pepper for a bit more kick.  It’s a great dish to play around with!

Cheesy Ham, Potato & Green Bean Casserole
Recipe type: Main Dish

  • 6 Tbsp. butter
  • ¼ c. + 2 Tbsp. flour
  • ½ tsp. pepper
  • salt to taste (about 1 tsp.)
  • 3 c. milk
  • 1½ c. shredded cheddar cheese
  • 5 c. potatoes, cooked and diced
  • 6 c. green beans, cooked
  • 2 c. cooked ham, diced
  • 2 tbsp. butter, melted
  • ½ c. seasoned bread crumbs

  1. Melt butter and stir in ¼ c. flour. Add salt and pepper
  2. Add milk, stirring constantly, until thickened. Remove from heat, add cheese and stir until melted.
  3. Put potatoes in greased 9×13 baking dish, top with green beans and then ham.
  4. Pour cheese sauce over all.
  5. Combine bread crumbs and butter; Sprinkle over top of casserole.
  6. Bake at 350 degrees for 30 minutes.

Recipe adapted from Christine’s Kitchen Chronicles.

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Tags: , | Categories: Recipes, Tasty Tuesday

Recipe: Homemade Chocolate Syrup

Monday, June 23rd, 2014

I love a good glass of creamy, rich, chocolate milk- it’s so satisfying!  But for the last couple of years I rarely enjoyed that little treat because I couldn’t bring myself to buy Hershey’s syrup with it’s list of 20 some ingredients, many of which I couldn’t pronounce.

So when I discovered that I could easily make my own chocolate syrup from just 6 simple ingredients I was excited!  Rich and delicious, this homemade chocolate syrup does not disappoint!  It makes a wonderful glass of chocolate milk and it is also tasty drizzled over ice cream for a special treat.  You can even use it in the place of caramel syrup in this homemade frappe recipe to make a mocha frappe!  And on top of that it is inexpensive, easy and super fast to make.  In fact, why don’t you go stir up a batch for yourself?  I’m pretty sure you won’t regret it!

Homemade Chocolate Syrup

  • ¾ c. brown sugar
  • ¾ c. white sugar
  • 1 c. cocoa powder
  • pinch of salt
  • 1 c. cold water
  • 1 tbsp. vanilla

  1. Combine sugars, cocoa powder and salt. Add water; whisk until smooth.
  2. Heat until boiling, stirring occasionally. Simmer for 5 min.*
  3. Remove from heat and stir in vanilla. Cool. Store in fridge.

* Syrup will thicken as it cools, but if you like a really thick syrup, you may want to boil longer than 5 min.

Linking up at Living Well Spending Less.

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Tasty Tuesday: Sour Cream Chicken Quiche

Tuesday, May 27th, 2014

I love quiches.  And when I had my first bite of this one about a year ago, I knew it was a keeper.  It’s so, so good!  Cheesy and creamy, with just a hint of tanginess thanks to the nutmeg and sour cream, it’s a real winner with the whole family!

For a real treat, instead of using a pre-made bought crust, make this quiche with my Easy Homemade Pie Crust.

Sour Cream Chicken Quiche

  • 1 (10 in.) pie crust, unbaked*
  • 1 tbsp. olive oil
  • ¼ c. chopped onion
  • ¼ c. chopped bell peppers (optional)
  • 1 c. chicken, cooked and shredded
  • ¼ tsp. salt (I add a tiny bit more)
  • ⅛ tsp. nutmeg
  • ¼ tsp. black pepper
  • ¾ c. shredded cheddar cheese
  • 3 eggs, slightly beaten
  • ¾ c. milk
  • ¾ c. sour cream

  1. Preheat oven to 400°.
  2. In medium frying pan, heat oil on medium-high; add onion and green pepper. Saute until soft, stirring frequently. Remove from heat.
  3. Stir in chicken, salt, nutmeg and pepper. Spread over bottom of unbaked pie shell and top with shredded cheese.
  4. Combine eggs, milk and sour cream; mix until smooth. Pour over chicken mixture.
  5. Bake for 20 minutes. Reduce temperature to 350º and bake 20 to 30 minutes until inserted knife comes out clean.

* If using 9 in. crust, reduce egg to 2 or just put whatever filling doesn’t fit into our pie crust into a separate small dish and bake that way.

Recipe adapted from Mommy I’m Hungry.

Linking up @ Mostly Homemade Mom.

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Tags: , | Categories: Recipes, Tasty Tuesday