The Reciblog

• 1 cup chopped zucchini
• 1 cup chopped tomato
• 1/2 cup chopped onion
• 1/3 cup grated Parmesan cheese
• 1 cup flour
• 1/2 tbsp baking powder
• 1 tsp sugar
• 1/4 tsp cream of tartar
• 1/8 tsp salt
• 1/4 cup butter
• 3/4 cup milk
• 2 eggs
• 1/2 tsp salt

• 1/4 tsp pepper

• Heat oven to 400 degrees. Lightly grease bottom and side of pie plate, 9x1 1/4 inches.

• Sprinkle zucchini, tomato, onion and cheese evenly into pie plate.

• Stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in butter. Add milk, eggs, remaining salt and pepper. Pour evenly into pie plate

• Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.

This recipe is adapted from a Betty Crocker recipe. The original calls for 2/3 cup of Reduced Fat Bisquick in place of the flour, baking powder, sugar, cream of tartar, salt and butter. I don’t have bisquick on hand so I substituted half a biscuit recipe in it’s place and it all worked great.

Posted by amy at 04:50 PM | Permalink | Comments (0)

• 1 pound zucchini (about 2 medium)
• 1 tsp salt
• 1 tbsp lemon zest (1 lemon), plus 1 lemon for garnish, cut into 8 wedges (optional)
• 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
• 1 medium clove garlic, minced
• 1/4 tsp ground black pepper
• 2 eggs, lightly beaten
• 1/2 cup flour
• 2-4 tbsp olive oil

Directions

1. Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.

2. Heat 2 tbsp olive oil in a large saute pan over medium-high heat until oil sizzles when you a small amount of zucchini mixture into pan. Carefully drop about 2 tbsp zucchini mixture into pan; repeat, spacing fritters a few inches apart.

3. Cook fritters until golden, 2-3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2-3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.

Serves 4

From MarthaStewart.com

Posted by amy at 04:40 PM | Permalink | Comments (0)

(From the back of the Reese’s Peanut Butter Chips bag)

INGREDIENTS

• 2 cups flour
• 3/4 cups Hershey’s baking cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups (2 1/2 cubes) butter, softened
• 2 cups sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 2/3 cups (10 oz. package) peanut butter chips

DIRECTIONS

1. Heat oven to 350 degrees.
2. Stir together flour, cocoa, baking soda and salt.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs and vanilla; beat well.
5. Gradually add flour mixture, beating well.
6. Stir in peanut butter chips.
7. Drop by rounded teaspoons onto ungreased cookie sheet.
8. Bake 8-9 min. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.)
9. Cool slightly; remove from cookie sheet to wire rack.
10. Cool completely.

About 4 1/2 dozen cookies.

Posted by amy at 04:29 PM | Permalink | Comments (1)