Zucchini Brownies

Ingredients

3 c zucchini (grated & drained)

2 c flour

1 1/2 c sugar

1 tsp salt

1 1/2 tsp soda

3 T cocoa

1/2 c oil

2 tsp vanilla

Frosting

6 T unsweetened cocoa powder

1/4 c margarine

2 c confectioners sugar

1/4 c milk

1/2 tsp vanilla

Directions

Mix everything together except zucchini (this will appear very dry, don't worry, it is supposed to be that way). Once everything is mixed together, add zucchini. Pour into a cookie sheet. Bake at 350 degrees for 20 minutes. Let sit and cool for a few minutes. Spread with frosting.

*This is actually more like a cake than a brownie (very moist) but it is very good. I actually baked it in a 9x13 pan instead of a cookie sheet and I only put a small of amount of frosting on the top (I made it more like a glaze and put a small spread across it, I don't like a heavy frosting on my brownies).

Zucchini Bread

Servings: 2 loafs

Ingredients

3 eggs beaten

1 c oil

2 c sugar

2 tsp vanilla

1 tsp baking soda

3 tsp cinnamon

1/4 tsp baking powder

1 tsp salt

3 c flour

1/2 c nuts or chocolate chips

Directions

Mix in the order given. Pour into greased loaf pans. Bake at 325 degrees for 1 hr.

Winger's Sticky Fingers (Kopykat Recipe)

Servings: 2-4 Ingredients: 1/3 cup brown sugar 1/3 cup Worcestershire sauce 1/4 cup ketchup 1 Tbls. honey 2 tsp. hot sauce (more or less as desired) 2 tsp. apple cider vinegar 12 - 16 oz. box frozen breaded chicken tenders

Directions: -In a saucepan over low heat, combine all ingredients, except chicken. Warm sauce, stirring occasionally, while you cook the chicken. -Prepare chicken as directed on package in the oven. -Toss chicken in sauce and remove with a slotted spoon to a cookie sheet sprayed with non-stick cooking spray. -Bake in a 350 degree oven for 5 - 7 minutes, or until sauce thickens and becomes sticky. -Serve chicken with remaining sauce on the side for dipping. *James and I love these at Winger's so I love being able to make some very similar to it at home. I actually chose to just put a 1/3 cup of Ketchup in just to keep the 1/3 consistent through the recipe. I also add a little extra sugar & hot sauce. We like these dipped in Ranch like they serve at Wingers.

Coconut Chicken Strips

Ingredients

4 chicken breasts

1/2 c. flour

1/4 tsp. salt

2 eggs

1 T. milk

1 c. chopped pecans

1 c. coconut

1/3 c. butter, melted

Sauce:

1/2 c. orange marmalade

1 T. cider vinegar

1/2 tsp. dry mustard

2 T. chili sauce

Mix all ingredients together.

Directions

Cut chicken breasts into strips. Mix together the flour and salt. Separately mix together the eggs and milk. Lastly mix together separately the pecans, cornflakes, and coconut. Dip the chicken in first, the flour/salt mixture second, the egg/milk mixture, and finally the cornaflake mixture. In a 15"x10" pan, put 2 tablespoons of the melted butter. Place the chicken in the pan and then drizzle the remaining butter over the top. Bake at 400 degrees for 10-15 minutes. Serve with sauce.

*I have been making this recipe for a couple of years and we love it in our house. James and I both like the outside a bit crispy, so we cook it for about 20-25 minutes.

Copykat "Bajio" Sweet Rice

Servings: 6-8

Approximate Time: 50 minutes with prep and cook time.

Ingredients:

1/2-1 tablespoon vegetable oil
1/2 of a white onion, chopped (add more or less to your taste)
1/2 bunch fresh cilantro
1 1/3 cups white rice
3 cups chicken broth
1/4-1/2 cup white sugar

Directions:

Put a little oil in bottom of pan (maybe about 1/2-1 tablespoon).
Saute chopped onion until transluecent. Add the chopped cinlantro (no big stems) and saute a minute more. Add the rice, cooking until it is light brown (being careful not to burn).
Combine the chicken broth and sugar, letting sugar disolve. Then stir into rice until combined. Bring to a boil. Cover and let cook on low, med-low until rice is done, about 25-30 minutes. Fluff with a fork before serving.

* I needed to make a dinner for my family the other night which was 13 people. I decided to make chimichangas but had some vegetarians in the group so I needed to come up with another way to them without the meat for those who didn't eat meat. I found this recipe online and if you have ever eaten at Bajio and had their sweet rice, it is so good. I decided to do beans and sweet rice in them for the vegetarians and was very impressed with the rice. I actually decided to add it to mine and I love it! I think I will have to make this rice everytime now. It is great as a side dish also. I posted the chimichanga recipe a while ago that you can pull up if you would like to maket them.

Greek Shrimp Scampi

Servings: 4

Approximate Time: 30 minutes

Ingredients:

2 tsp. olive oil

5 garlic cloves (minced)

1/2 c parsley (chopped)

1 can diced tomatoes (28 oz.)

1 1/2 lbs precooked large shrimp

1 c herbed feta cheese (crumbled)

1/2 c fresh basil (chopped)

Juice of 1/2 lemon

4 c spaghetti cooked

Directions:

Preheat oven to 400. Heat oil in saucepan. Add garlic and saute 1 minute. Add tomatoes and 1/2 c parsley. Reduce heat to medium low and simmer 10 minutes. Add shrimp and basil and pour into 9 X 13 baking pan. Sprinkle cheese over top and bake in oven 10 minutes. Remove from oven and sprinkle with lemon juice. Serve over pasta topped with remaining parsley. Salt and pepper to taste.

*Sorry to those who don't like seafood, we eat a lot of seafood so I do a lot of things with shrimp. This is actually a recipe that you could easily take out the shrimp and add some veggies or do some olives and artichokes. I did not have fresh basil or parsley so I just used dried (don't use the amount that it calls for when doing this, when using dried, you can use a lot less.) I had crumbled feta cheese, but it was not herbed, so I added some italian seasoning and some basil to it and that seemed to work well. This was really quite easy and it was pretty darn good.

SUPER EASY Chocolate Pudding Raspberry Pie

Ingredients:

1 pie crust (bought from the store and baked)

1 (3 oz.) box of instant chocolate pudding

1 c. milk

1 container of raspberries

1 small carton of whipping cream, whipped & mixed with a bit of sugar and vanilla

Directions:

Bake pie crust according to directions and let cool. Mix chocolate pudding and milk together, beat for about 2 minutes or until thick and smooth. Take 1 cup of whipping cream and fold into chocolate mixture until completely blended together. Take half of chocolate mixture and put in pie crust. Spread raspberries on top of chocolate mixture, leaving a few out for a topping. Spread the rest of chocolate mixture on top of raspberries and top it off with the rest of the whipped cream and raspberries.

*I decided one day to create this pie and I absolutely love it!!! How can you go wrong with chocolate and raspberries :) This is not a fancy pie at all, but it sure puts a smile on my face when I eat it.