Chocolate Zucchini Bread

2 medium zucchini, washed and grated
1 cup flour
1/2 cup unsweetened cocoa
3/4 tsp. soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1 cup chocolate chips
2 large eggs, beaten
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
1 tsp. vanilla

Sift the flour, cocoa, soda, baking powder, salt and cinnamon together in a large bowl; set aside.
In a smaller bowl mix the eggs, vegetable oil, white and brown sugars and vanilla.

Combine the wet ingredients with the dry ingredients; add the zucchini and chocolate chips and mix well.

Grease and flour a 9" loaf pan. Pour the batter in and bake at 350 degrees for 50-60 minutes or until toothpick comes out clean.  Cool and serve.

Graham Cracker Pancakes

If you don't get more than a couple of recipes from this blog this should be one of them!

1 1/2 cups flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup graham cracker crumbs
1/2 tsp. cinnamon
2 eggs, beaten
1 1/2 cups milk
1/4 cup vegetable oil (and a little more for the griddle)

In a large bowl, combine all the dry ingredients- flour, sugar, baking powder, salt graham cracker crumbs and cinnamon. In a small bowl mix the eggs, milk and oil together; combine the wet ingredients into the dry and allow the mixture to sit for ~10 min.
Stir the mixture again and pour into a heated skillet on griddle. Wait until the bubbles in the center begin to pop and briefly leave tiny craters- flip and cook the pancakes on the other side for a few minutes.
Serve with a little butter...really you don't need syrup but a little honey is WONDERFUL!!!

Pea Soup

Everyone at my house loves split pea soup. Now I know that some kids don't like the "green-ness" so if you have to change the color with food coloring add a little yellow for a "blue" tint...or just make it carrot soup with a few split peas! (orange may be more appealing!) I always serve it with a little bacon on top as well and a grilled cheese sandwich on the side.

3-4 thick slices bacon, cooked and crumbled
1 lb. pkg. dried split peas
3-4 carrots, sliced
1 large onion, chopped
5 cups chicken or vegetable broth

Cook the bacon in a Dutch oven; drain and use the bacon grease to saute the onion and carrots. Cook until the onion is clear and add the peas and broth. Cook until the peas are tender and have absorbed most of the broth. If you need to add a little water towards the end feel free.

Scrambled Egg and Little Smokie Biscuit Baskets

This morning I got up and made these little cuties. This used to be one of my favorites when I was in the "preschool" phase of life. I use Grand Biscuits, roll them out flat and put them in a lined muffin tin. I use the last 2 biscuits to make all the handles by rolling the dough out flat, cut it into strips and then braid them together. They don't usually even need "glue" to hold them in place because I use the filling for support. I do put a piece of balled foil in the center of each basket before baking so that the handles don't fall over during the baking time. I remove the foil after the biscuits have cooled a bit and usually have to straighten the handle. (If it breaks off, no worries! Just fill the basket and place the handle back on!)
Almost anything can go inside the basket: red beans and rice, soups, stews or this little concoction of scrambled eggs and little smokies. Use your imagination because kids of all ages love biscuits!

Brontosaurus Stew

1 1/2 lbs. chuck roast, cut into 1" strips   
5 very large carrots, sliced
2 onions, chopped
3 cups beef broth
5 T. flour
Salt and pepper
2 T. Pickapepper Sauce (or Worcestershire Sauce)
1 sprig of rosemary
3 (2") sprigs of marjoram

Mix the flour, salt and pepper in a bowl. Dip the beef pieces and shake off the excess. Brown the beef in 2 T. heated oil. Drain; add the excess 2-3 T. flour into the remaining oil-whisk until well blended and cook for 2-3 minutes. Add the onions and carrots and stir. Allow the vegetables to cook for ~15 min on medium high heat. Do not burn. Stir in the beef broth a little at a time until just thickened. Add the Pickapepper sauce, rosemary and marjoram and stir. Cook for 1 hour until the beef softens and cooks through.

Serve in the Acorn Squash Brontosaurus with rice.

Sweet Potato Shepherd's Pie

Kids will LOVE this recipe! Sweet potatoes, cinnamon and sauteed apples with Italian Turkey sausage!

3 sweet potatoes
2 Granny Smith apples, peeled, cored and cubed
1-2 tsp. butter
1 T. cinnamon
1/2 tsp. nutmeg
1/4 tsp. thyme
1/2 tsp. salt
3 T. brown sugar
3 links Italian Turkey sausage

Bake the potatoes in a 350 degree oven for 1 hour; cut them in 1/2. Scoop out all but 1/4" around the sides of the sweet potato and mix in 1 tsp. cinnamon, butter and 1/4 tsp. nutmeg and salt. Mash all of the seasonings, butter and potato together. Set aside.

Brown the Italian Turkey sausage. Drain and set aside.

Saute the apples with the rest of the cinnamon, thyme, nutmeg, brown sugar and a dash of salt until they are tender. (~4-5 minutes)

To assemble:
Sprinkle the sausage in the bottom of the scooped-out potatoe and then the apples. Top with the potato mixture and bake at 350 for 30-40 minutes.

Individual Shepherd's Pie

1/2 lb. ground beef, browned and drained
3 white potatoes
1 cup cheddar cheese
2 T. butter
salt and pepper

Bake the potatoes until creamy. (~1 hour) Cut in half and scoop out all but 1/4" around the sides and bottom. Mix the potato insides with butter and salt and pepper. Set aside.

To assemble:
Place the ground beef  in the bottom of the potato shell. Top with cheddar cheese and then the buttery potato mixture.

Bake at 350 degrees for 40 minutes. Serves 6.

Easy Health Chili

3 Lbs Ground Turkey

1 Onion minced

4 Cloves Garlic minced

1 Celery Stalk minced

1 28 oz can Whole Tomatoes - chopped and drained

4 oz Tomato Paste

1 15oz can of Black Beans drained and rinsed

1/2 tsp Onion powder

1/2 tsp Garlic powder

4 T Paprika

4T Chili Powder

2T Ground Cumin

1/2 tsp Cayenne pepper

1/2 tsp white pepper

1 tsp Salt

1 Package of Goya beef bouillon

Gray the turkey in a large pot.  Add minced vegetables and simmer until onions are soft.  Add all of the spices and simmer 10 minutes.  Add the tomatoes and paste and simmer another 10 minutes.  Taste for salt and seasonings then adjust.  Add the beans and cook for 5 more minutes.  This makes a large pot of chili.  It freezes well.  One portion is about 250-300 calories and only 3 grams of fat.  One of the secrets of good chili making is to use professional spices that are ground to an extra fine consistency.  (Store bought spices can make your chili gritty)  To take you chili making to the next level order your spices from the same place the professional chili cookers order theirs.  http://www.mildbills.com/  They come in zip lock pouches and will last forever in your freezer.