Chocolate Zucchini Cupcakes

2 (1 oz) squares unsweetened chocolate, melted
3 eggs
1 3/4 cup packed brown sugar
1 cup vegetable oil
2 cups flour
1 t baking powder
1 t baking soda
1/2 t salt
2 cups grated zucchini
chocolate chips (optional)

-Preheat oven to 350 degrees
-Beat eggs with sugar for 10 minutes or until thickened and pale
-Blend oil and cooled chocolate into beaten egg mixture
-Stir together flour, baking powder, baking soda and salt
-Stir flour mixture into egg mixture until just blended
-Stir in zucchini
-Add chocolate chips and stir
-Spoon batter into cupcake wrappers, filling 2/3 full
-Bake for 20 minutes
-Let cool completely and then frost

Chocolate Frosting:
1/2 cup butter
1/4 cup unsweetened cocoa powder
1 T vanilla
3 1/2 cups powdered sugar
2 T milk

-Over medium heat, melt butter
-Add cocoa and vanilla
-Put powdered sugar in mixer; add cocoa mixture
-Beat well
-Add milk, 1 t at a time until desired consistency*

*NOTE: I used about 2 1/2 T to get the right consistency for my liking

This recipe is a great one to use for all that zucchini growing in your garden! My kids LOVE them and have no idea that there is any zucchini in there. And the frosting is delicious!

Summer Cucumber Salad

1 large cucumber, unpeeled, sliced very thin
1/4 cup red onion, sliced very tin
1/2 cup rice vinegar
3 T water
1/3 cup white sugar
1/2 t salt
1/4 t fresh ground pepper

-Slice the cucumber and red onion and place in large bowl
-In a separate bowl, mix the remaining ingredients, stirring well.
-Pour over cucumbers and onion, tossing to ensure good coverage.
-Refrigerate. Let the cucumbers sit for several hours before serving if possible.
-Makes 4 servings as a side dish but can easily be doubled or tripled.

Really refreshing and light. Perfect side dish when it's hot outside!

Zucchini Pancakes

One MORE thing to do with all those zukes popping up!!

1/3 c. bisquick
1/4 c. grated cheese (the recipe calls for parmesan, but I usually only have cheddar and it works)
1/8 tsp. pepper
2 eggs
2 c. shredded zucchini

Add all ingredients except zucchini and mix well. Once blended add zucchini. Scoop about a 1/4 cup of the mixture onto a hot skillet coated with non-stick spray. You'll need to flatten it a bit and then just cook and flip like a pancake.

The Best Homeade Salsa

4 tomatoes
2 cloves of garlic
1 can of diced tomatoes (I used stewed)
1 bunch of green onions
2 t kosher salt
1/2 bunch of cilantro
1 jalapeno (no seeds for mild, some seeds for medium, all seeds for hot)

-Put everything into a food processor and pulse to desired consistency. Serve with pretty much anything. Delicious! Thanks Megan for this awesome recipe. It's a staple in our house!

Guiltless Alfredo Sauce

Don't get me wrong, nothing beats a great alfredo sauce with all it's rich goodness, but this alfredo sauce is pretty good for being low fat. Plus, you know that this sauce has like a bazillion less fat and calories.

2 C low-fat milk (not skim)
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Directions:
1. Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.
2. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it.
3. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.When it's nice and thick (it should look as thick as a normal alfredo sauce) remove the pan from the heat.
4. Add the cheese, stir it up and then cover immediately.
5. Let stand for at least 10 minutes before using. It will continue to thicken upon standing.

This sauce can be used for many things--
Over pasta
As a sauce on pizza
As a dip for breadsticks
Mix it with pesto for a creamy pesto {I did, and it's delish}
Mix it with marinara for a creamy marinara sauce

Enjoy!

Cookie Dough Topped Brownies

Umm, yeah...cookie dough + brownies = heaven in your mouth.

We made these tonight and they were delish! I suggest you all give them a try!

Brownie Layer:

1 12-ounce bag semi-sweet chocolate chips
1 cup (2 cubes) butter
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs at room temperature
1 1/2 cups flour

Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan. Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes. {or until cooked through...mine took longer.}

Cool completely and then top with the cookie dough layer.

Cookie Dough Layer:

1/2 cup (1 cube) butter, softened
1/2 cup dark brown Sugar
1/4 cup granulated sugar
3 tablespoons milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
pinch of salt
1 cup semisweet chocolate chips

In a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour and salt. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top (this can be tricky but I found the best way is to slightly wet my hands and pat the dough down gently so it doesn't pull up the brownies). Cut into squares. Store in the refrigerator.

Peanut Butter Squares

Ruth Livingston Elementary use to serve these pieces of heaven for lunches when I was in school. They are still a favorite treat in my family.

Peanut Butter Squares

1 cup butter
1 lb. powdered sugar
1 1/2 cup peanut butter
1 pkg of crushed graham crackers
1 tsp vanilla
chocolate chips

Mix first five ingredients. Press into a 9 x 13 pan. Spread melted chocolate over the top. Let chocolate set.