#125 Chocolate Chip Zucchini Cookies

"These are realllllllllly yummy cookies. Dont tell anyone there is zucchini in them... they'll NEVER know! Cook time is the amount of time it takes to cook each batch of cookies!"

Ingredients

• 1 cup butter, softened
• 2 cups granulated sugar
• 2 eggs, beaten
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 small zucchini, grated ( you want it to measure approximately 2 cups of grated zucchini)
• 2 cups semi-sweet chocolate chips
• 1 1/2-2 cups walnuts, chopped (optional)

Directions

1. First you will want to preheat your oven to 350 degrees F.
2. Spray cookie sheets with cooking spray or line with Parchment paper.
3. Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy.
4. Then you want to add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.
5. Stir in the zucchini.
6. Fold in your walnuts (optional), and chocolate chips.
7. Drop by teaspoonfuls with two (2) inches between each cookie-- onto the cookie sheets.
8. Bake for 15 to 20 minutes, or until golden.
9. Do not over-bake, or you will not enjoy your cookies.
10. Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely.
11. This recipe makes a lot but is easily halved to make 4 dozen instead of 8!

#124 Candy Bar Cookies

1 package cake mix (devil's food is what I prefer)

1/2 c. vegetable oil

2 eggs

1 package of candy choice (I use rolo's but you can do mini snickers etc.)

powered sugar (optional)

Heat oven to 350.  Stir cake mix, oil, and eggs.  After mixed into batter, place small candy bars in and fold the dough around it.  Sprinkle powered sugar on top.  Bake 10 minutes and let cool before eating.

Recipe #202 Fajita Chilaquiles Casserole by Rachel Ray

Note: you can go to Rachel Ray's website and see all sorts of pics but here's how mine turned out & don't let the list of ingredients discourage you, it's pretty easy to make:




Ingredients
8 flour tortillas, cut into thick strips
Cooking spray
1 tablespoon (a palmful) onion powder
1 tablespoon (a palmful) garlic powder
1 tablespoon (a palmful) ground cumin
1 teaspoon ground cinnamon
1 tablespoon (a palmful) chili powder
1 teaspoon dried oregano
Salt and ground black pepper
1 1/2 pounds boneless, skinless chicken breasts, sirloin steak or large shrimp, peeled and deveined
4 tablespoons oil, divided
1 bottle Mexican beer (which I omitted)
2 red bell peppers, seeded and thinly sliced
2 red onions, thinly sliced
3 to 4 cloves garlic, finely chopped or grated
2 limes
1/4 cup chopped cilantro or flat-leaf parsley
1 cup shredded pepper jack cheese
Sour cream, to garnish
Salsa, to garnish

Preheat oven to 400ºF.

On a baking sheet, toss tortilla strips with some cooking spray and bake in the oven until golden brown, about 7-8 minutes. Toss halfway through the cooking time so they get brown on all sides. When you remove the tortilla strips, switch on broiler and place rack in middle of the oven.


In a small bowl, combine the onion powder, garlic powder, cumin, cinnamon, chili powder, oregano. Season meat with salt and pepper then toss with spice rub to coat evenly.


Place a large skillet over high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the meat to the pan and sear until golden brown and cooked through, for a few minutes. Add the bottle of beer to the pan and cook to reduce, 2 minutes.


While the meat is cooking, place a second large skillet over high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the peppers, onions and garlic to the pan, and cook until brown around the edges and tender, 3-4 minutes. Add the zest and juice of 1 lime, chopped herbs, salt and pepper to the pan, toss to combine and reserve.


When everything is ready, toss the meat, pepper and onions, and toasted tortilla strips together into a casserole dish. Top with the cheese and melt under the broiler. Garnish with juice of remaining lime, sour cream and salsa