crispy parmesan zucchini fries.

[adapted from http://thenutritionalepiphany.com/2013/02/02/crispy-parmesan-zucchini-fries/]

These were so yummy and simple. Definitely my new favorite way to eat zucchini. Grant even ate them!

Ingredients

3 large zucchini, cut into matchsticks

2 large eggs

2/3 cup dried bread crumbs

2/3 cup grated parmesan cheese

1 tbsp dried oregano

1 tbsp dried basil

1 tsp paprika

Salt, pepper

Instructions

1. Preheat your oven to 375 degrees. 

2.Wash the zucchini and cut into matchsticks.

3. In a medium bowl, combine the grated parmesan, dried bread crumbs, oregano, basil, paprika and mix to combine.  

4.  In another medium bowl, whisk together 2 eggs.

5. Dip each zucchini stick into the egg mixture and then dip them into the bread crumb mixture to coat the outside.

6. Put the zucchini on a greased, rimmed baking sheet and bake for about 25 minutes, check on the progress after 15 minutes and toss them around a little bit.

7. Serve them plain or with marinara sauce.

chocolate mint oreo m&m cookies.

[adapted from http://www.twopeasandtheirpod.com/chocolate-mint-oreo-cookies/comment-page-3/#comment-219282]

The reason why I was so excited to make these cookies was because of how pretty they look! I love how the green and dark brown/black(?) contrast.  I also love green. And I love mint. And chocolate. And oreos.  So basically, I like everything about these cookies.  As someone in our life group said "they are like a chewy thin mint girl scout cookie".  Except I think they're way better than girl scout cookies.  These cookies are very tasty so you should give them a try, especially if you like minty chocolat-y combinations.  

ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup Hershey's Special Dark Cocoa
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1 cup mint M&Ms
1 cup chopped Cool Mint Oreo cookies

Directions:

1. Preheat oven to 350 degrees F. 
2. In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.
3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.
4. Slowly add flour mixture to sugar mixture and mix until flour disappears. Stir in chocolate chips, M&Ms, and chopped Cool Mint Oreos. Drop cookie dough by rounded tablespoons onto prepared baking sheet, about 2 inches apart.
5. Bake cookies for 10 minutes, or until the cookies are set around the edges, but still soft in the center. Don't over bake. Remove from oven and let sit on baking sheet for 3-5 minutes. Move to a cooling rack and cool completely.

banana chocolate chip coffee cake.

[adapted from http://www.letsdishrecipes.com/2012/09/banana-cinnamon-chip-coffee-cake.html#.UTOOxnz5mIc]

 

Grant's sister came over one Sunday and since we both like baking and I had been dying to make this, we decided to give this a shot.  It turned out to be so delicious, especially while it was still warm.  The chocolate chips tasted all melty delicious in your mouth.  

The original recipe called for cinnamon chips but I couldn't find them :( I'm a huge fan of the taste combo of bananas and chocolate though so it turned out just right.  I can't wait to try this again, but with cinnamon chips.  The recipe also called for 3/4 cup chopped pecans to put in the streusel, I also left that out.

Ingredients
1 cup chocolate chips 
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 1/2 cups flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 egg
1 teaspoon vanilla
3 mashed bananas
3 tablespoons buttermilk

Directions

1. Preheat oven to 350 degrees.  

2. Spray an 8 or 9-inch square baking pan with non-stick cooking spray.  

3. In a medium bowl, stir together chocolate chips, brown sugar, and cinnamon to make streusel; set aside.  

4. In a separate bowl, mix together the flour, baking soda, baking powder and salt. 

5. Using an electric mixer, beat sugar, butter, egg and vanilla until fluffy.  Beat in mashed bananas and buttermilk.  Add dry ingredients and mix well.  

6. Spread half of the batter into the prepared pan.  Sprinkle with half of the streusel.  Repeat with the remaining batter and streusel.  

7. Bake 45-50 minutes, or until toothpick inserted in center comes out clean.

8. Serve and devour!

stuffed crust pizza.

I found a recipe for homemade crusty pizza dough in our Kitchen Aid mixer recipe book and decided I had to try it! Turns out, it is so stinkin' yummy and EASY.  It's going to be hard to ever buy frozen pizza again because this is so much better.  

I put my own spin on it this last time by stuffing the crust with cheese which turned out to be a great addition.

Ingredients for crust:

1 package active dry yeast

1 cup warm water (105-115 degrees F)

1/2 teaspoon salt (I used 1/4 teaspoon)

2 teaspoons olive oil

2 1/2 to 3 1/2 cups all purpose flour

1 tablespoon cornmeal

Ingredients for toppings:

Pizza sauce (we like Prego sauce, like what you'd use for spaghetti)

Mozzarella cheese, shredded

Any other toppings 

Directions: 

1. Dissolve yeast in warm water. A couple times, I made the mistake of making the water too hot which killed the yeast. It didn't rise and I was pretty bummed about it. 

2.  Add salt, olive oil, and 2 1/2 cups flour.

3.  With a mixer and dough hook attachment (this is what I use but I'm sure you could use any type of beater), mix on speed 2 (or low) for about 1 minute.

4.  Add remaining flour, 1/2 cup at a time.  Mix until dough clings to hook (aka forms a ball) and cleans side of bowl.  This will take another 2 minutes on the same speed.  

5.  Knead on the same speed for 2 minutes longer (again).

6.  Place dough in greased bowl.  Turn dough to grease the whole thing.  

7. Cover with towel. Let rise in a warm place, free from draft.  This will take about an hour.  It should double in bulk.  

8. When it has risen, punch dough down. Brush 14 inch pizza pan with more oil. Sprinkle with cornmeal. Press dough across bottom of pan forming a collar around edge to hold toppings. 

9.  Under the collar, add mozzarella cheese for the stuffed crust.  (I used shredded but in hindsight, I would've gotten string cheese or block cheese.)  Fold down the collar so cheese is hidden!

10.  Bake at 450 degrees for 8 ish minutes.

11.  Add other toppings (pizza sauce, cheese, etc.) as desired.

12.  Bake at 450 degrees for another 10 ish minutes.  I'd recommend checking on it though.

13.  Serve and make your belly happy!!

taco pasta.

[adapted from http://www.plainchicken.com/2010/09/taco-pasta.html]

This is a super easy, delicious meal. This is the second time I've made this recipe since I found it in January. Grant loooves  Mexican and I love pasta so it's a perfect combo! It literally tastes like a taco.  We ate some of the less pasta-y bites with tortilla chips and that was also reallll good.  Enjoy, my friends!

Ingredients:
1 pound lean ground beef 
8 ounce small dry pasta shapes 
1 small onion, chopped (or 1 Tbsp minced onion flakes) 
1 clove garlic, minced
1 cup salsa
1 packet taco seasoning (if you don't have this on hand, you can make your own! http://allrecipes.com/recipe/taco-seasoning-i/)
3 ounce cream cheese 
1/2 cup sour cream 
Salt and pepper
Shredded Cheese for topping

Note: I used less onion than this recipe calls for (probably just a few slices from a large onion).  I used 2 cloves of garlic because I looove garlic. Also, I used reduced fat sour cream and neufchâtel cream cheese (aka 1/3 less fat cream cheese).  

1. Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.
2. Meanwhile, cook ground beef and onion until no longer pink. Drain fat and mix in garlic.  Cook until fragnant, about 30 seconds.
3.  Mix in salsa and taco seasoning. Let simmer over medium heat for 5 minutes.
4.  Stir in the cooked pasta, cream cheese, sour cream, and reserved pasta water. Continue to stir until cream cheese is melted. 
5. Season with salt and pepper to taste (I skipped this step).
6.  Top with shredded cheese and more sour cream and salsa, if desired.  Serve and enjoy!