A cross between a cake and a brownie so moist rich and delicious it really doesn’t even need any frosting!… no eggs or milk added to this cake, throw in some nuts if desired!

Servings 12

Ingredients:

1/2 cup vegetable oil (can use canola oil)

1-1/2 cups white sugar

1 tablespoon vanilla

2 cups all-purpose flour

1/2 cup unsweetened coco powder

1-1/2 teaspoons baking soda

1/2 teaspoon cinnamon, optional (cinnamon lovers add it in)

1 teaspoon salt

2 cups shredded zucchini

Instructions:——————————————-

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 13 x 9-inch baking pan.

In a large bowl combine oil with sugar and 1 tablespoon vanilla; mix/whisk until well blended.

In another bowl combine the flour with cocoa powder, baking soda, cinnamon (if using) and salt; stir into the wet mixture just until combined.

Transfer/spread into the baking pan.

Bake for 25-30 minutes.

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Taken from my “Favorites” folder! …..not only do these take minutes to make these bars are so good, if you Like Mounds candy bars you will love these

INGREDIENTS:

1-1/2 cups graham cracker crumbs

1/2 cup brown sugar

1/3 cup melted butter

2-2/3 cups flaked coconut

1 (14-ounce) can sweetened condensed milk

2-1/2 cups semi-sweet chocolate chips (may need more use enough to cover the coconut)

INSTRUCTIONS:———————————–

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease an 11 x 7-inch baking pan.

In a bowl combine the graham cracker crumbs with brown sugar and melted butter.

Press into the bottom of the pan.

Bake for 10-12 minutes.

In another bowl combine the coconut with condensed milk.

Using heaping tablespoonfuls dollup the coconut mixture over the partially baked crust, then gently spread using back of the spoon

Return to oven and bake for 15 minutes.

Immediately sprinkle the chocolate chips over the hot coconut mixture (use enough chocolate chips to cover the coconut mixture).

Allow the chocolate chips to melt (about 3 minutes) then using a butter knife spread the chocolate evenly over the top of the coconut.

Cool the refrigerate.

Cut cooled bars into desired size.

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This is about as good as it gets for minestrone soup and it’s is even better served the next day, I use my Parmesan meatball recipe (posted on this site) to make this soup you may use your own favorite recipe, make certain to make the meatballs very small this make take a little time so you may want to do that a day ahead and refrigerate… if you are doing OAMC you may want to double the recipe and freeze for another meal this soup freezes very well, make this as spicy ad you like and don’t skimp on the garlic the more the better, I use a whole bulb of garlic to make this soup!

also I strongly recommend to make this soup 1-2 days in advance, when ready to serve warm on top of the stove then add in the zucchini, pasta and Parmesan cheese, the flavors will intensify, I always make this soup a few days ahead!…

Vegetarian option; substitute firm chopped tofu for the meatballs and use vegetable broth in place of the chicken or beef, this will also reduce the fat somewhat

serve with a loaf of crusty bread to dip in the soup and pass the Parmesan cheese at the table!

Servings 8

INGREDIENTS:

olive oil (or as needed)

2 medium onions, chopped

6-8 cloves garlic, finely chopped (do not mince finely, garlic lovers go ahead and use the whole bulb!)

2 teaspoons dried oregano (rubbed between fingers to release the flavors)

1/2 teaspoon dried basil (rubbed between fingers to release the flavors)

1 teaspoon crushed chili flakes, or adjust to heat level

1 celery rib, diced

3 carrots, peeled and sliced

2 tablespoons tomato paste (freeze any leftover tomato paste by spoonfuls on a plate then transfer to a plastic bag to use again)

4 cups chicken broth (can use beef broth)

4 cups tomato sauce (for a richer tomato flavor use 2 cups each tomato sauce and crushed tomatoes)

1 (14 ounce) can red kidney beans, drained

1 (10-ounce) can whole green beans (can use frozen whole green beans)

3-4 cups packed fresh baby spinach

2-3 medium zucchini, coarsely diced

cooked small pasta (use any amount desired, small shell or macaroni will work great)

1/2 cup freshly grated Parmesan cheese (more to pass at the table)

salt and fresh ground black pepper to taste

1/2- 1 pound ground beef (prepared with your favorite meatball recipe then shaped into about 3/4-inch balls)

INSTRUCTIONS:—————————————————-

Prepare the ground beef using your own favorite recipe or my Parmesan meatball recipe.

Shape into about 3/4-inch balls then refrigerate until ready to add in the soup.

In a large pot heat oil over medium-high heat.

Add in onion, garlic, oregano, basil, chili flakes, celery and carrots; cook stirring until softened (about 5-6 minutes, do not add the zucchini until towards end of cooking or if you don’t mind your zucchini very soft you can add it in now).

Add in tomato paste and stir 1 minute.

Add in chicken broth, tomato sauce, both beans and spinach; return to a boil stirring constantly.

Gently add in the meatballs then bring back to a simmer (do not stir for about 20 minutes or you will run the risk of the meatballs breaking apart).

Reduce heat to low and simmer partially covered for about 1-1/2 hours or even more.

Season with salt and pepper about halfway through cooking time.

About 20 minutes before end of cooking add in the diced zucchini.

At the end of cooking time add in cooked pasta and 1/2 cup or more Parmesan cheese; stir to heat through.

Ladle into bowls and sprinkle more freshly grated Parmesan cheese on top.

Serve with crusty bread.

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A wonderful vegetarian casserole that begs to be made with fresh summer’s garden zucchini and tomatoes

Servings 6-8

Ingredients:

4-6 tablespoons butter

1 medium onion, chopped

4 garlic cloves, finely chopped (do not mince finely)

1 teaspoon dried basil (rubbed between fingers to release the flavors)

1/4 teaspoon crushed chili flakes, or adjust to heat level

4 medium zucchini, cubed

2 medium red ripe tomatoes, chopped

1-1/2 cups Velveeta cheese, cubed

1 cup old shredded cheddar cheese

1 cup soft breadcrumbs

2 large eggs, beaten

1 tablespoons dried parsley flakes

1 teaspoon seasoned salt, or to to taste

fresh ground black pepper, to taste

1/3 cup freshly grated Parmesan cheese (can use more)

Instructions:—————————————————–

Preheat oven to 350 degrees F.

Grease a 2-quart baking dish or casserole dish.

In a large skillet melt 4-6 tablespoons of butter over medium-high heat.

Add in onion, chopped garlic, dried basil and chili flakes; cook stirring until the onion is tender (about 3-4 minutes).

Add in the cubed zucchini and cook stirring for about 3-4 minutes or until just crisp-tender do not cook until too soft; remove from heat.

In a large bowl combine the chopped tomatoes with Velveeta cheese, shredded cheddar cheese, soft breadcrumbs, eggs, dried parsley, salt and black pepper; mix to combine.

Add in the zucchini mixture (including the butter in the skillet) and toss to combine.

Transfer to baking dish.

Sprinkle the top with Parmesan cheese.

Bake uncovered for 25-30 minutes or until hot and bubbly.

Allow to sit for 10 minutes before serving.

You will probably never search for another salmon marinade after trying this one!

Yield about 1-1/2 cups

INGREDIENTS:

1/2 cup oil (use either vegetable or canola or peanut oil)

1 teaspoon sesame oil

3 tablespoons lime juice or lemon juice (I recommend to use freshly squeezed)

1/4 cup balsamic vinegar

1/4 cup soy sauce

1-1/2 tablespoons brown sugar (2 tablespoons won’t hurt!)

1-1/2 teaspoons ground ginger powder

3/4 teaspoon paprika

pinch cayenne pepper or crushed chili flakes

6 garlic cloves, finely chopped (or can use 1 to 1-1/2 teaspoons garlic powder… garlic lovers can use more fresh garlic if desired)

4 green onions, chopped

fresh ground black pepper, to taste

INSTRUCTIONS:————————————————

In a large bowl whisk together the first 9 ingredients until very well blended.

Mix in the garlic and green onions then season with black pepper.

Pour over salmon.

Cover and refrigerate for 8-24 hours turning the salmon in the marinade a few times during chilling.

Remove the salmon and discard marinade.

Grill salmon over medium-high heat for about 4 minutes per side depending on the thickness of  salmon cooking time may vary slightly.

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I call this a cinnamon bun because it really does taste like a gooey cinnamon bun! plan ahead this needs to be refrigerated for at least 6 hours or overnight, this makes a great light dinner I sometimes prepare in the morning and bake it at dinner time…

To take this yet to another level use slices of day old cinnamon buns in place of the French bread

Servings 6

INGREDIENTS:

2 tablespoons corn syrup

3/4  cup butter (no substitutes)

1-1/2 to 2 teaspoons cinnamon

1-1/2 cup brown sugar, packed

12 slices French bread (use 1 to 2 day old bread for this, depending on the size of the bread slices you may need a few more to fit into the pan)

1/4 teaspoon salt

7 large eggs

1-1/2 cups light cream (such as half and half)

1 teaspoon vanilla or maple extract

INSTRUCTIONS:—————————————-

Grease or butter a 13 x 9-inch baking  pan.

In a small saucepan combine corn syrup with butter, cinnamon and brown sugar; simmer over low heat stirring constantly until the sugar is dissolves and the mixture looks “syrupy” (the cinnamon will incorporate after a few minutes of stirring).

Pour the syrup mixture into the bottom of the baking pan.

Place 6 slices of bread over the syrup mixture.

In a bowl whisk the eggs with light cream, vanilla and salt; pour half over the top of the bread.

Place the remaining 6 slices of bread over the syrup, then pour the remaining egg mixture over the top making certain that all the bread is covered with the egg mixture.

Cover the pan with plastic wrap and refrigerate for minimum 6 hours or overnight.

When ready to bake preheat oven to 350 degrees F.

Bake uncovered for 45 minutes.

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I call this marshmallow because it has the flavor and texture of marshmallow fluff or meringue.. light and fluffy this makes the perfect frosting for angel food cakes and the perfect frosting for people who are watching their fat intake this is completely fat free.!..add in some food coloring is you like

This frosting requires a longer beating time so have patience!

Ingredients:

3/4 cup white sugar

1-1/2 teaspoon vanilla (can increase to 2 teaspoons or use almond extract)

1/4 teaspoon cream of tartar

3 large egg whites, room temperature

1/4 cup boiling water

Instructions:—————————————–

In a glass or stainless steel mixing bowl combine sugar, cream of tartar, vanilla and egg whites.

Add in boiling water and beat on high speed of an electric mixer until soft peaks form similar to meringue or marshmallow fluff (beating time will take about 6-7 minutes to reach the perfect consistancy).