Zucchini Chocolate Chip Muffins

I received a great deal of zucchini and summer squash from a neighbor this summer and since there are only two of us, I was scrambling for ways to use it up. We've been through so much unemployment over the years that I've learned how to use just about anything that comes into my kitchen. My mom taught me the old adage of "waste-not, want-not", so food does not go into the garbage in our home, except on rare occasions. Since my hubby isn't a big fan of squash, muffins, breads and soups are a great way of using them up. This is another recipe that makes very good use of zucchini, and the chocolate chips add extra flavor. Blessings...

Recipe: 

1-1/4 cups unbleached all-purpose flour
1/4 cup wheat bran (or additional flour)
3/4 cup sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. apple pie spice or ground cinnamon (we think the apple pie spice is the best)
2 egg whites (or 1 whole egg)
1/4 cup vegetable oil
1/4 cup natural applesauce
1/4 cup 1% milk
1 tbsp. fresh lemon juice
1 tsp. vanilla extract
1 cup shredded zucchini
1/2 cup mini semisweet chocolate chips
1/4 cup chopped pecans

1. In a bowl, combine first six ingredients.
2. In another bowl, combine egg whites, oil, applesauce, milk, lemon juice and vanilla; mix well and stir into dry ingredients just until moistened.
3. Stir in zucchini, chocolate chips and pecans.
4. Fill greased or paper-lined muffin cups. Bake in a 350 degree oven for 20 - 25 minutes or until muffins test done with a toothpick. Cool on wire rack.

Yield:  12
Note: Do not finely shred zucchini as this will produce too much moisture and cause the muffins to be heavy.
207 calories per muffin made with bran and egg whites.
1.6 gms. fiber

Butterfinger Cookies

These yummy cookies are made with Butterfinger candy bars and peanut butter, to everyone's delight that has ever tasted them. The original recipe was in  Bon Appetit Magazine years ago and became one of our family's all-time favorites. They are worth every minute in the kitchen, blessings...

Recipe: 

1/2 cup butter, softened
3/4 cup sugar
2/3 cup packed light brown sugar
2 egg whites
1-1/4 cups peanut butter, smooth or chunky
1-1/2 tsps. vanilla extract
1 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
5 Butterfinger candy bars (2.1 ounces each), coarsely chopped

1. In a mixing bowl, cream butter and sugars. Add egg whites; beat well. Blend in peanut butter and vanilla.
2. In another bowl, combine flour, baking soda and salt; add to creamed mixture and mix well.
3. Stir in candy bars.
4. Shape into 1-1/2-inch balls; place on greased or parchment lined baking sheets. Flatten dough slightly with fingers.
5. Bake in a 350 degree oven for 10 - 12 minutes or until golden brown. Cookies have a dry appearance when done. Cool the cookies on the cookie sheet for about 5 minutes for easier removal. Remove to wire racks to cool completely.

Yield: about 4 dozen
Tip: Use a large, heavy knife to chop the candy bars into 1/2-inch pieces. Use the knife or a scrapper to pick up all the pieces off your cutting board and add to the bowl. The cookies are very tender because of all the fat in them,with so little flour, but as you can see from the picture, the recipe works great.

Bruschetta Chicken Skillet

I made this dish last week after clipping the recipe out of our local paper. The fresh basil and the Mozzarella cheese add wonderful flavor to chicken breasts, tomatoes and rice. With the addition of a salad, dinner is ready. Blessings...

Recipe: 

1/4 cup zesty Italian salad dressing
4 small boneless skinless chicken breast halves
2 large red peppers, chopped
2 cloves garlic, minced
2 cans (14-1/2 oz. each) pasta-style or Italian-style diced tomatoes, undrained
1/2 cup water
2 cups instant white rice, uncooked
1 cup shredded low-moisture part-skim Mozzarella cheese
1 large tomato, chopped
2 tbsps. chopped fresh basil

1. Heat dressing in large skillet on medium heat. Add chicken, peppers and garlic, cover. Cook 10 minutes, or until chicken is done (turning after 5 minutes.) Remove chicken from skillet; cover to keep warm.
2. Add canned tomatoes, water and rice to skillet; stir. Bring to boil; simmer, uncovered, on low heat 10 minutes.
3. Combine cheese, fresh tomato and basil in a bowl.
4. When rice is tender, return chicken to skillet; top with the cheese mixture. Cook, covered, 5 minutes or until chicken is heated through and cheese is melted.

Serves: 4
Note: This recipe provides enough rice to easily use 6 chicken breasts. We have had leftover rice with two additional meals this week.

Chocolate-Chip Zucchini Bread

Zucchini isn't always a favorite food, especially for children, but this recipe may just change some minds in your family. Because zucchini doesn't have much flavor, what you taste in this bread is chocolate and more chocolate. The zucchini adds moisture, texture, and a little vegetable to the bread and if you have an abundance from your garden, or a neighbor's garden, this recipe helps to use it up in a delicious way. Blessings...

Recipe:

3 eggs
1 cup vegetable oil
2 cups sugar
1 tbsp. vanilla extract
2 cups shredded peeled zucchini (about 2 medium)
1 cup whole wheat flour
1-1/2 cups unbleached flour
1/2 cup unsweetened baking cocoa
1 cup semisweet chocolate chips
1 tsp. salt
1 tsp. baking soda
1 tsp. apple pie spice or ground cinnamon
1/4 tsp. baking powder

1. In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini.
2. Combine dry ingredients in another bowl; add to zucchini mixture and mix well. Stir in chocolate chips.
3. Grease and flour two 8 x 4-inch loaf pans; add batter and bake in a 350 degree oven for 50 - 60 minutes or until bread tests done with a toothpick. Remove from pans and cool on a wire rack.

Yield: 2 loaves, 12 slices per loaf
Calories per slice: 258
Fiber per slice: 2 grams

Peach Cheesecake Squares

This recipe is a wonderful way to use fresh peaches that are still in abundance in the markets. Peaches are combined with nutmeg and cream cheese to make a dessert that is not actually a cheesecake but sure comes in as a close second, with a lot less work. The dessert is rich, simple to put together, and will last in the refrigerator for up to a week. At least it did in our house with only two of us, but if your family enjoys it as much as we did, it may not last long at all. Blessings...

Recipe:

4 cups sliced ripe peaches, about 4 large peaches
4 tsps. sugar
1 tsp. ground nutmeg
2 1/4 cups all-purpose flour
1 1/2 cups powdered sugar
1 cup butter, cold
1 pkg. (8 oz.) low-fat cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 egg
2 tsp. vanilla extract

1. Peel peaches and slice thinly into a large bowl. Combine the 4 tsps. sugar and nutmeg and toss it with the peaches. Set aside to juice.
2. In a large bowl, combine the flour and powdered sugar. Cut in the butter until the mixture is crumbly and rather dry. Reserve 2 cups of the mixture for the topping. Press the remaining mixture into the bottom of an ungreased 9 x 13 pan. Bake the crust in a 350 degree oven for 15 minutes.
3. While the crust is baking, beat the cream cheese until fluffy. Gradually beat in the condensed milk until smooth. Add the egg and the vanilla. Mix well.
4. After the crust has baked the 15 minutes, remove from the oven and carefully spoon the peaches over the crust in an even layer. Drizzle with any peach juice that has collected.
5. Pour the cream cheese mixture evenly over the crust smoothing it out with a spatula. Sprinkle with the reserved crust mixture and return to the oven for another 30 - 35 minutes or until the peaches are tender when pierced with a fork and the crumb topping is a golden brown. Cool completely on a wire rack. Store leftovers in the refrigerator.

Yield: 12 servings

I'll Be Away

I'll be away for awhile because of surgery, so to those who visit regularly, there won't be any new recipes for a bit. I'll be back at my "post" as soon as I can. I greatly appreciate you, blessings...