My lesson today at church was on "Physical Health". We talked about eating habits and how you can change a recipe to make it more healthy. This is a recipe I got out of my "Healthy Cooking" magazine (Feb/Mar 2010 p. 27). The girls thought it looked really good and wanted the recipe. So I thought I'd post it here while I am sending them a copy. It really does look good.
The original recipe was 500 calories per serving. This makeover version cut 184 Calories, 17 g Fat, 11 g Saturated Fat, & 61 mg. Cholesterol. The changes made: limited the crust to just the bottom by decreasing those ingredients by 40 percent. Replaced 24 oz. of regular cream cheese with 16 oz. of fat free and 8 oz. of reduced fat, and pared down the sugar, eggs and hot fudge topping just enough to not change the taste or texture.
Makeover Peanut Butter Cup Cheesecake
CRUST
3/4 c. graham cracker crumbs
2 T. sugar
2 T. butter, melted
3/4 c. creamy peanut butter
FILLING
2 pkgs. 8 oz. fat-free cream cheese
1 pkg. 8 oz. reduced- fat cream cheese
1 c. reduced fat sour cream
3/4 c. sugar
2 eggs, lightly beaten
1 1/2 t. vanilla extract
3/4 c. hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges
Mix together the cracker crumbs, sugar and butter and press into the bottom of a sprayed, 9 inch springform pan. Place pan on a cookie sheet and bake at 350 for 10 minutes. Cool.
In a microwave bowl, heat peanut butter on high for 30 seconds or until soft. Spread over the crust to within 1 inch of edges.
Mix together the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl and set aside. Pour remaining filling over peanut butter layer.
In a microwave bowl, heat 1/4 c. fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Pour over filling; cut thru with a knife to swirl.
Return pan to baking sheet. Bake for 50 to 60 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around pan edges to loosen; cool 1 hour longer.
Microwave the remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake. Garnish with Peanut butter cups. Refrigerate overnight.
Makes 16 servings, 1 slice contains; 316 calories, 16 g fat (6 g saturated fat), 47 mg cholesterol and 1 g fiber
Sunday, September 26, 2010
Monday, September 20, 2010
Josi Kilpack Culinary Mystery Recipes
A Novel Spin on Cooking
Recipes from Josi Kilpack Mysteries - Josi Kilpack’s culinary mystery series is a two-for-one deal: each book holds a clean, fun whodunit as well as a handful of scrumptious recipes. Here are a few decadent dessert recipes from the books. The real mystery is how you’re going to keep your family from eating all the treats before you get the chance to try some yourself!
I have these books.....and will be posting all the recipes....I've tried a few....enjoy!!
Mom’s Lemon Tart (from Lemon Tart)
Crust
1 cup all-purpose flour
1/3 cup powdered sugar
pinch of salt
½ cup (1 stick) cold unsalted butter, cut into smaller pieces
Preheat oven to 425˚ F. In a food processor or mixer, combine ingredients for crust. Pulse together until a dough starts to form in clumps. Press onto tart pan, making sure to cover bottom and sides evenly. Pierce the bottom of the crust with a fork and place in freezer for 10 to 15 minutes.
Place tart pan on a cookie sheet and bake until crust is golden-brown, approximately 12 minutes. Remove from oven and let cool.
Filling
5 ounces cream cheese
½ cup granulated sugar (you might like an extra ¼ cup sugar in the filling)
2 large eggs
¾ cup fresh lemon juice (about 2 large lemons—do not use concentrated lemon juice)
zest from one lemon
Reduce oven temperature to 350˚ F. Mix cream cheese with electric beaters until smooth. Add sugar. Mix until well blended. Add the eggs one at a time, mixing thoroughly after each egg. Stop and scrape bowl halfway through. Add the lemon juice and zest and mix until smooth.
Pour filling into tart crust and bake on cookie sheet for 20 to 30 minutes or until filling is set. Let tart cool on wire cooling rack. Cover and refrigerate until well chilled.
Use whipped cream as an optional topping. It can be piped on in stars or served on top with each piece. For extra flavor in the whipped cream, add a teaspoon of lemon zest.
Butterfinger Cookies (from Key Lime Pie)
½ cup butter, softened
2/3 cup sugar
¾ cup brown sugar
1 egg
1 ¼ cup peanut butter (chunky or creamy)
1 ½ teaspoon vanilla
1 cup flour
½ teaspoon baking soda
¼ teaspoon salt
5 (2.1-ounce) Butterfinger candy bars, chopped* (about 2 cups)
Preheat oven to 350˚ F. Cream butter and sugars. Add egg; mix. Add peanut butter and vanilla; mix until smooth. Add flour, baking soda, and salt. Mix well. Add Butterfingers; mix. Roll into 1-inch balls, use 1-inch scoop, or drop by 1-inch spoonfuls onto ungreased baking sheet. Bake 10 to 12 minutes, until just browned. Allow cookies to cool 2 minutes on baking sheet before moving them to a cooling rack. Makes 4 dozen.
*Chop Butterfingers with a chef’s knife or put in a zip-top bag and crush with a rolling pin. Food processors make the pieces too fine and you lose the crunch.
Cinnamon Ginger Cookies (from Lemon Tart)
1 cup butter
1 ½ cups white sugar
3 tablespoons light corn syrup
2 eggs
3 cups all-purpose flour
1 cup quick oats
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
Cream butter and sugar. Add corn syrup and eggs. Mix well. Add dry ingredients to the butter mixture and mix well. Roll into teaspoon-sized balls (refrigerate if dough is too soft) and bake at 350˚ F for about 6 minutes or until bottom edges are barely browned.
Remove cookies from oven and press flat with a glass dipped in sugar. (Spray bottom of glass with cooking spray for first “press,” and then dip back into sugar between each cooking thereafter.) Let cookies cool 1 minute on baking sheet before removing to cooling rack.
To make sandwich cookies, spread a layer of cream cheese frosting between cookies.
Cream Cheese Frosting
¼ cup butter or margarine
8 ounces cream cheese (Neufchâtel or fat-free works fine)
½ teaspoon vanilla
1 ½ cups powdered sugar
Cream butter and cream cheese. Add vanilla and mix until smooth. Add powdered sugar until desired consistency is reached; you want a thick frosting to hold the cookies together. If frosting is too thick, thin with evaporated milk. If frosting is too thin, thicken by adding more powdered sugar. Spread between cookies when cookies are cool.
Makes about 2 dozen sandwich cookies (or 4 dozen single cookies).
Angel Snowball Cake (from Devil’s Food Cake)
1 loaf angel food cake, sliced into ½- to 1-inch slices (day-old cake is easier to slice)
1 (8-ounce) package semisweet baking chocolate
3 tablespoons water
3 tablespoons powdered sugar
5 eggs, separated and at room temperature
½ teaspoon vanilla
1 pint whipping cream
¼ cup powdered sugar
Line a 4- to 6-quart bowl with wax paper. Line the bottom and sides of the bowl with slices of angel food cake. In a double boiler, break up chocolate and melt on low heat, adding water and 3 tablespoons powdered sugar when chocolate is mostly melted. Stir until smooth. Remove from heat and add egg yolks, one at a time, stirring well after each addition. Set aside.
In a separate bowl, beat egg whites until stiff. Add vanilla. Carefully fold the egg whites into the chocolate mixture, stirring until combined. Pour chocolate mixture over the sliced cake. Cover bowl with plastic wrap and refrigerate 12 to 24 hours.
An hour before serving, carefully invert bowl onto a large platter. Remove wax paper. Whip whipping cream and ¼ cup powdered sugar. Frost the cake. Refrigerate until ready to serve. (Save leftovers in refrigerator for up to 4 days.) Serves 12 to 18.
Chocolate-dipped Coconut Macaroons (from English Trifle)
1 2/3 cups flaked sweetened coconut* (don’t pack into measuring cup)
1/3 cup sugar
3 tablespoons flour
¼ teaspoon salt
3 egg whites
¼ teaspoon vanilla extract
¼ teaspoon almond extract
chocolate for dipping
Mix coconut, sugar, flour, and salt together in a small bowl. Set aside. Beat egg whites in a medium-sized bowl until frothy—about 30 seconds. Add extracts and mix until combined. Add coconut mixture and stir until combined. Drop by rounded teaspoonfuls onto well-greased baking sheets, parchment paper, or silicone baking sheet (macaroons are notorious for sticking to the pan). Shape with fingers so they are nice and round. Bake at 325˚ F for 18 to 20 minutes or until golden brown along the bottom edges. Let cool completely before removing from pan to prevent sticking. Dip bottom half of cookie into a bowl of melted chocolate.
Cool completely. Store in an airtight container.
*For a tasty option, toast half the coconut by spreading coconut in single layer on a baking sheet. Bake at 350˚ F for about 15 minutes or until coconut is light brown. You can also put coconut in toaster oven on “dark” cycle. Check frequently to avoid burning.
Recipes from Josi Kilpack Mysteries - Josi Kilpack’s culinary mystery series is a two-for-one deal: each book holds a clean, fun whodunit as well as a handful of scrumptious recipes. Here are a few decadent dessert recipes from the books. The real mystery is how you’re going to keep your family from eating all the treats before you get the chance to try some yourself!
I have these books.....and will be posting all the recipes....I've tried a few....enjoy!!
Mom’s Lemon Tart (from Lemon Tart)
Crust
1 cup all-purpose flour
1/3 cup powdered sugar
pinch of salt
½ cup (1 stick) cold unsalted butter, cut into smaller pieces
Preheat oven to 425˚ F. In a food processor or mixer, combine ingredients for crust. Pulse together until a dough starts to form in clumps. Press onto tart pan, making sure to cover bottom and sides evenly. Pierce the bottom of the crust with a fork and place in freezer for 10 to 15 minutes.
Place tart pan on a cookie sheet and bake until crust is golden-brown, approximately 12 minutes. Remove from oven and let cool.
Filling
5 ounces cream cheese
½ cup granulated sugar (you might like an extra ¼ cup sugar in the filling)
2 large eggs
¾ cup fresh lemon juice (about 2 large lemons—do not use concentrated lemon juice)
zest from one lemon
Reduce oven temperature to 350˚ F. Mix cream cheese with electric beaters until smooth. Add sugar. Mix until well blended. Add the eggs one at a time, mixing thoroughly after each egg. Stop and scrape bowl halfway through. Add the lemon juice and zest and mix until smooth.
Pour filling into tart crust and bake on cookie sheet for 20 to 30 minutes or until filling is set. Let tart cool on wire cooling rack. Cover and refrigerate until well chilled.
Use whipped cream as an optional topping. It can be piped on in stars or served on top with each piece. For extra flavor in the whipped cream, add a teaspoon of lemon zest.
Butterfinger Cookies (from Key Lime Pie)
½ cup butter, softened
2/3 cup sugar
¾ cup brown sugar
1 egg
1 ¼ cup peanut butter (chunky or creamy)
1 ½ teaspoon vanilla
1 cup flour
½ teaspoon baking soda
¼ teaspoon salt
5 (2.1-ounce) Butterfinger candy bars, chopped* (about 2 cups)
Preheat oven to 350˚ F. Cream butter and sugars. Add egg; mix. Add peanut butter and vanilla; mix until smooth. Add flour, baking soda, and salt. Mix well. Add Butterfingers; mix. Roll into 1-inch balls, use 1-inch scoop, or drop by 1-inch spoonfuls onto ungreased baking sheet. Bake 10 to 12 minutes, until just browned. Allow cookies to cool 2 minutes on baking sheet before moving them to a cooling rack. Makes 4 dozen.
*Chop Butterfingers with a chef’s knife or put in a zip-top bag and crush with a rolling pin. Food processors make the pieces too fine and you lose the crunch.
Cinnamon Ginger Cookies (from Lemon Tart)
1 cup butter
1 ½ cups white sugar
3 tablespoons light corn syrup
2 eggs
3 cups all-purpose flour
1 cup quick oats
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
Cream butter and sugar. Add corn syrup and eggs. Mix well. Add dry ingredients to the butter mixture and mix well. Roll into teaspoon-sized balls (refrigerate if dough is too soft) and bake at 350˚ F for about 6 minutes or until bottom edges are barely browned.
Remove cookies from oven and press flat with a glass dipped in sugar. (Spray bottom of glass with cooking spray for first “press,” and then dip back into sugar between each cooking thereafter.) Let cookies cool 1 minute on baking sheet before removing to cooling rack.
To make sandwich cookies, spread a layer of cream cheese frosting between cookies.
Cream Cheese Frosting
¼ cup butter or margarine
8 ounces cream cheese (Neufchâtel or fat-free works fine)
½ teaspoon vanilla
1 ½ cups powdered sugar
Cream butter and cream cheese. Add vanilla and mix until smooth. Add powdered sugar until desired consistency is reached; you want a thick frosting to hold the cookies together. If frosting is too thick, thin with evaporated milk. If frosting is too thin, thicken by adding more powdered sugar. Spread between cookies when cookies are cool.
Makes about 2 dozen sandwich cookies (or 4 dozen single cookies).
Angel Snowball Cake (from Devil’s Food Cake)
1 loaf angel food cake, sliced into ½- to 1-inch slices (day-old cake is easier to slice)
1 (8-ounce) package semisweet baking chocolate
3 tablespoons water
3 tablespoons powdered sugar
5 eggs, separated and at room temperature
½ teaspoon vanilla
1 pint whipping cream
¼ cup powdered sugar
Line a 4- to 6-quart bowl with wax paper. Line the bottom and sides of the bowl with slices of angel food cake. In a double boiler, break up chocolate and melt on low heat, adding water and 3 tablespoons powdered sugar when chocolate is mostly melted. Stir until smooth. Remove from heat and add egg yolks, one at a time, stirring well after each addition. Set aside.
In a separate bowl, beat egg whites until stiff. Add vanilla. Carefully fold the egg whites into the chocolate mixture, stirring until combined. Pour chocolate mixture over the sliced cake. Cover bowl with plastic wrap and refrigerate 12 to 24 hours.
An hour before serving, carefully invert bowl onto a large platter. Remove wax paper. Whip whipping cream and ¼ cup powdered sugar. Frost the cake. Refrigerate until ready to serve. (Save leftovers in refrigerator for up to 4 days.) Serves 12 to 18.
Chocolate-dipped Coconut Macaroons (from English Trifle)
1 2/3 cups flaked sweetened coconut* (don’t pack into measuring cup)
1/3 cup sugar
3 tablespoons flour
¼ teaspoon salt
3 egg whites
¼ teaspoon vanilla extract
¼ teaspoon almond extract
chocolate for dipping
Mix coconut, sugar, flour, and salt together in a small bowl. Set aside. Beat egg whites in a medium-sized bowl until frothy—about 30 seconds. Add extracts and mix until combined. Add coconut mixture and stir until combined. Drop by rounded teaspoonfuls onto well-greased baking sheets, parchment paper, or silicone baking sheet (macaroons are notorious for sticking to the pan). Shape with fingers so they are nice and round. Bake at 325˚ F for 18 to 20 minutes or until golden brown along the bottom edges. Let cool completely before removing from pan to prevent sticking. Dip bottom half of cookie into a bowl of melted chocolate.
Cool completely. Store in an airtight container.
*For a tasty option, toast half the coconut by spreading coconut in single layer on a baking sheet. Bake at 350˚ F for about 15 minutes or until coconut is light brown. You can also put coconut in toaster oven on “dark” cycle. Check frequently to avoid burning.
Fruit Pizza Snackers
Fruit Pizza Snackers
Rhodes™ Dinner Rolls, thawed to room temperature OR Cool Rise Dough
8 ounces strawberry cream cheese spread
1 cup cool whip
fresh fruit as desired
Spray counter lightly with non-stick cooking spray. Flatten dinner rolls into 4-inch circles. Place on a sprayed baking sheet and poke with a fork several times to prevent bubbles from forming. Bake at 350°F 10-15 minutes or until nicely browned. Remove from oven and cool completely. Combine cream cheese and cool whip until smooth. Spread each crust with 1-2 tablespoons cream cheese mixture. Top with your favorite fresh fruits.
Rhodes™ Dinner Rolls, thawed to room temperature OR Cool Rise Dough
8 ounces strawberry cream cheese spread
1 cup cool whip
fresh fruit as desired
Spray counter lightly with non-stick cooking spray. Flatten dinner rolls into 4-inch circles. Place on a sprayed baking sheet and poke with a fork several times to prevent bubbles from forming. Bake at 350°F 10-15 minutes or until nicely browned. Remove from oven and cool completely. Combine cream cheese and cool whip until smooth. Spread each crust with 1-2 tablespoons cream cheese mixture. Top with your favorite fresh fruits.
Applesauce Cookies
Applesauce Cookies
2 cups flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon baking soda
1 cup applesauce
1 12-ounce bag chocolate chips
Combine all ingredients in a large bowl. Drop by spoonfuls onto ungreased cookie sheets and bake at 350 degrees F. for 10 to 15 minutes, until just golden brown.
(Janene W. Baadsgaard, The LDS Mother’s Almanac, [Salt Lake City: Deseret Book, 2003] p. 330.)
2 cups flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon baking soda
1 cup applesauce
1 12-ounce bag chocolate chips
Combine all ingredients in a large bowl. Drop by spoonfuls onto ungreased cookie sheets and bake at 350 degrees F. for 10 to 15 minutes, until just golden brown.
(Janene W. Baadsgaard, The LDS Mother’s Almanac, [Salt Lake City: Deseret Book, 2003] p. 330.)
Zucchini Carrot Bread with Creamy Honey Spread
This spread is especially good....I like it on toast too.....and it makes more than enough for one batch of bread or muffins. This recipe makes about 22 muffins, bake them about 20 minutes. I think grated apples would be good in these too.
ZUCCHINI CARROT BREAD WITH CREAMY HONEY SPREAD
1 1/2 cups shredded zucchini (2 medium)
1 1/2 cups shredded carrots (3 medium)
1 1/2 cups sugar
2/3 cup vegetable oil (could use applesauce for half of this)
4 eggs
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground cloves
Spread
1 package (8 oz) cream cheese, softened
1/4 cup honey
2 teaspoons grated orange or lemon peel
Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
In large bowl, mix zucchini, carrots, sugar, oil and eggs with wire whisk. Stir in remaining bread ingredients. Divide batter evenly between pans.
Bake 8-inch loaves 1 hour to 1 hour 15 minutes, 9-inch loaf 1 hour 15 minutes to 1 hour 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on cooling rack.
Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.
In small bowl, beat spread ingredients with electric mixer on medium speed until smooth and fluffy. Serve with sliced bread. Cover; refrigerate any remaining spread. Wrap loaves tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
ZUCCHINI CARROT BREAD WITH CREAMY HONEY SPREAD
1 1/2 cups shredded zucchini (2 medium)
1 1/2 cups shredded carrots (3 medium)
1 1/2 cups sugar
2/3 cup vegetable oil (could use applesauce for half of this)
4 eggs
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground cloves
Spread
1 package (8 oz) cream cheese, softened
1/4 cup honey
2 teaspoons grated orange or lemon peel
Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
In large bowl, mix zucchini, carrots, sugar, oil and eggs with wire whisk. Stir in remaining bread ingredients. Divide batter evenly between pans.
Bake 8-inch loaves 1 hour to 1 hour 15 minutes, 9-inch loaf 1 hour 15 minutes to 1 hour 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on cooling rack.
Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.
In small bowl, beat spread ingredients with electric mixer on medium speed until smooth and fluffy. Serve with sliced bread. Cover; refrigerate any remaining spread. Wrap loaves tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Wednesday, September 1, 2010
Zucchini Brownies and Bread/Muffins
I got this recipe years ago (probably about 1981 or 82) in the "Farm Times" newspaper in "Nancy's Country Kitchen" column. I make them every summer. It was years before Kasey knew there was zucchini in these brownies. Probably my all time favorite zucchini recipe.
Nancy says, "Unknown to many, zucchini is actually a fruit and a versatile food. Zucchini used alone doesn't have much taste but when used in breads, stir fry, casseroles, cookies, brownies or as a relish, it adds moisture and takes on different tastes.....Zucchini is high in nutritional value and low in fat."
Zucchini Brownies
2 c. peeled, sgrated zucchini
2 c. flour
1 1/4 c. sugar
1/3 c. cocoa
1 t. salt
1 1/2 t. soda
1/2 c. oil
2 eggs
2 t. vanilla
Stir together and spread in greased 9x13 pan. Bake 25 to 30 minutes at 350.
I have found if I really want to make these yummy I frost them with chocolate frosting or sprinkle with powdered sugar. They really are more like a cake than a brownie.....
This recipe was in the same column and I make them often too. I started making them as muffins and prefer to make them as muffins.
Zucchini Bread/Muffins
3 c. peeled, grated zucchini
3 c. sugar
1 1/2 c. oil
4 eggs
1 T. vanilla
4 1/2 c. flour
1 1/2 t. baking powder
1/2 t. salt
1 T. cinnamon
3/4 c. chopped nuts, (optional)
Stir ingredients together and divide batter into 3 sprayed (7x3 1/2 inch) loaf pans. Bake at 325 for one hour.
OR spray 32 muffin tins and fill with batter. Bake at 325 for 30 minutes.
A vanilla glaze is really tasty on these too....but not necessary.
Nancy says, "Unknown to many, zucchini is actually a fruit and a versatile food. Zucchini used alone doesn't have much taste but when used in breads, stir fry, casseroles, cookies, brownies or as a relish, it adds moisture and takes on different tastes.....Zucchini is high in nutritional value and low in fat."
Zucchini Brownies
2 c. peeled, sgrated zucchini
2 c. flour
1 1/4 c. sugar
1/3 c. cocoa
1 t. salt
1 1/2 t. soda
1/2 c. oil
2 eggs
2 t. vanilla
Stir together and spread in greased 9x13 pan. Bake 25 to 30 minutes at 350.
I have found if I really want to make these yummy I frost them with chocolate frosting or sprinkle with powdered sugar. They really are more like a cake than a brownie.....
This recipe was in the same column and I make them often too. I started making them as muffins and prefer to make them as muffins.
Zucchini Bread/Muffins
3 c. peeled, grated zucchini
3 c. sugar
1 1/2 c. oil
4 eggs
1 T. vanilla
4 1/2 c. flour
1 1/2 t. baking powder
1/2 t. salt
1 T. cinnamon
3/4 c. chopped nuts, (optional)
Stir ingredients together and divide batter into 3 sprayed (7x3 1/2 inch) loaf pans. Bake at 325 for one hour.
OR spray 32 muffin tins and fill with batter. Bake at 325 for 30 minutes.
A vanilla glaze is really tasty on these too....but not necessary.
Crispy Zucchini Rounds
This recipe came from a class Katie went to when she was staying in Provo one summer. I've been making these quite often lately. We have found them to be very tasty and have really enjoyed them. Hope you will too....it is starting to feel like Fall....the zucchini will soon be gone.
Crispy Zucchini Rounds
1 small zucchini, sliced
1/2 packet of crushed crackers, Ritz or Saltines
1 egg, beaten
salt & pepper
Dip zucchini slices in egg and then in crushed crackers on both sides. Place close together on sprayed cookie sheet and sprinkle lightly with salt and pepper. Bake at 400 for 30 minutes. Serve as a side dish, or as an appetizer with ranch dressing for dipping.
The original recipe called for 1/4 c. melted butter or margarine, which was drizzled over the top before baking. I forgot it in the microwave the first time I made these and we really liked them without it. Plus, they are better for you without it.
Crispy Zucchini Rounds
1 small zucchini, sliced
1/2 packet of crushed crackers, Ritz or Saltines
1 egg, beaten
salt & pepper
Dip zucchini slices in egg and then in crushed crackers on both sides. Place close together on sprayed cookie sheet and sprinkle lightly with salt and pepper. Bake at 400 for 30 minutes. Serve as a side dish, or as an appetizer with ranch dressing for dipping.
The original recipe called for 1/4 c. melted butter or margarine, which was drizzled over the top before baking. I forgot it in the microwave the first time I made these and we really liked them without it. Plus, they are better for you without it.
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Lacey Making Teddy Bear Cookies
