Wednesday, November 23, 2016

Cheesy Zuchinni Patties



I had been meaning to make these all summer and finally had a chance.  They are super easy and very tasty.  We tweaked the recipe and I must say these were exceptionally good.  I served with Sour Cream and Apple Sauce.  I decided to serve them as a breakfast item, which turned out very well!


It is really important to drain your Zucchini after shredding it, and dry on paper towels



Ingredients:

2 cups grated zucchini
3 eggs, beaten
1/4 cup chopped onion
1 package of traditional instant mashed potatoes (3.5 ounce)
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella/cheddar cheese
onion powder, garlic powder, garlic salt, chives, pepper, cayenne
salt to taste
2 tablespoons vegetable oil

Directions:

In a medium bowl, combine the (drained and dried zucchini), eggs, onion, flour, Parmesan cheese, mozzarella cheese, spices and salt.

Stir well enough to distribute ingredients evenly.

Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

Wednesday, November 9, 2016

Chocolate Revel Bars


I was looking at my Facebook Feed and saw a photo flash by which reminded me of something my Aunt Florence used to make me when I spent time with her while my Mom was in the Hospital.  I looked at it and indeed it was the same recipe, I was thrilled and excited!

I talked my Husband into making them for me and the end result brought tears to my eyes, they tasted exactly the same as I remembered!  They are not pretty, but they are so good!

Ingredients:

3 cups quick-cooking oatmeal
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or 1 cup margarine (we used Coconut Oil)
2 cups brown sugar, packed
2 large eggs
2 teaspoons vanilla
1 1/2 cups chocolate chips
1 (14 ounce) cans sweetened condensed milk
2 tablespoons butter or 2 tablespoons margarine
1/2 cup walnut pieces (we used Pecans)
2 teaspoons vanilla

Directions

Preheat oven 350°.

Pan required is ungreased 15x10-inch jelly- roll pan.

Stir together flour, oats, baking soda and salt; set aside.

In large bowl, cream 1 cup butter and brown sugar till fluffy; beat in eggs and vanilla.

Stir in dry ingredients, mixing till completely combined.

In a heavy saucepan, combine chocolate chips, condensed milk and the 2 tablespoons butter.

Cook and stir over medium-low heat till chocolate and butter have melted.

Remove from heat; stir in nuts and vanilla.

To assemble, pat 2/3 of dough into pan (damp fingers work best). Spread chocolate mixture over dough.

Take remaining dough and "dot" chocolate with small bits till it's all used up.

Bake at 350° for 25-30 minutes. DO NOT over bake.

Chocolate will still look moist.

Cool on wire rack.
Cut into squares.



Moist Turkey Meatloaf

In our continued effort to eat a little better and keep it "clean", I decided to make Turkey Meatloaf.  In my previous attempt...