Chocolate Chocolate Chip Zucchini Bread

I got this recipe from my good friend Alona.  It is SO GOOD!

3 eggs
2 cups sugar
1 cup oil
6 Tbsp cocoa
2 cups grated zucchini
1 tsp vanilla
3 cups flour
1 tsp salt
1 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 pkg chocolate chips (I prefer semi-sweet, but you can't go wrong with milk chocolate chips, either)

Beat the eggs, and then add the rest of the wet ingredients.  Once they are well combined, add the dry ingredients, and then add the chocolate chips.

Bake at 325 degrees for 1 hour.

BYU Mint Brownies

From:  http://shineon-karina.blogspot.com/2014/05/in-effort-to-be-less-boring.html

Sugar-n-Spice, Cougareat Food Court

MAKES ONE 9-BY-13 PAN OF BROWNIES.PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine  (Whatever.  Butter.)
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (You have to home-make it.  Don't ruin these with a tub of chemicals from the store.  Ghiradelli cocoa powder, recipe on back.  Double the butter.)

1 c. margarine  (Whatever.  Butter.)
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (You have to home-make it.  Don't ruin these with a tub of chemicals from the store.  Ghiradelli cocoa powder, recipe on back.  Double the butter.)

MINT ICING
5 Tbsp. margarine (Butter.  And double it.)
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Cashew Chicken

I found this recipe here:  http://www.favfamilyrecipes.com/2013/05/crock-pot-cashew-chicken.html

It was really good, and I'll definitely make it again.  A few comments, though:  1) I only used 2 chicken breasts, but kept the sauce ingredients the same as listed in the recipe.  We liked having a little extra "sauce," so I'll generally have the sauce proportions be twice that of the chicken.  2) I searched high and low for unsalted cashews, but came up empty-handed after stopping at two different stores (and that's more than I wanted to search with three small children in tow).  I know it makes a difference in some recipes, but this was fine with salted cashews.  I did use low-sodium soy sauce, so maybe that balanced it out?  3) It was too spicy for my husband and children.  It was on the warm side for me, but I was fine with it.  Next time, though, I'll definitely cut back on the red pepper flakes - maybe by 1/2 or more.  4) We had leftover brown rice and spaghetti noodles.  This recipe was good over both.

So, without further ado, here's the recipe:

Ingredients

• 2 lbs boneless skinless chicken breasts (About 4 pieces), cut into smaller pieces
• 1/4 cup all purpose flour
• 1/2 tsp black pepper
• 1 Tbsp canola oil
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar
• 2 Tbsp ketchup
• 1 Tbsp brown sugar
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 1/2 cup UNSALTED cashews

Instructions

• Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
• Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
• Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
• Cook on LOW for 3 to 4 hours. Add cashews and stir.

Black Beans and Rice

I got this recipe from http://www.melskitchencafe.com/2010/06/classic-and-simple-black-beans-and-rice.html.  I haven't tried it yet, but it looks good, and I've been looking for a good beans and rice recipe.  I'll let you know how it goes!



Yield:  Serves 4-6

INGREDIENTS

• 4 teaspoons olive oil
• 1 green bell pepper, seeded and chopped
• 1 onion, finely chopped
• 5-6 cloves garlic, finely minced
• 2 (16-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes
• 1 1/2 cup low-sodium chicken broth
• 3/4 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/2 cup water
• 2 tablespoons finely chopped fresh cilantro
• Salt and freshly ground pepper to taste
• 4-5 cups hot, cooked white or brown rice

DIRECTIONS

1. In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.
2. Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.

Recipe Source: adapted from Weight Watchers New Complete Cookbook

Carmel Corn Puffs

1 big bag of corn puffs
2 cubes butter
1 cup sugar
1/2 cup Karo syrup

Bring butter, sugar, and Karo syrup to a boil for about one minute.  Drizzle carmel mixture over corn puffs.

Cornbread Waffles

I found this recipe here:  http://mccornbread.com/belgian-corn-waffles/.  They were good.  A little sweet, but good.  We ate them with chicken chili.

Belgian Corn Waffles

Ingredients

• 2 Cups Marie Callender’s Cornbread Mix
• 2 Tbs Oil
• 2 Eggs (scrambled)
• 1 Cup Water
• 1 Tsp Vanilla

1.In bowl, Mix all ingredients together.
2. Pour into waffle iron.
**Yields 4 Waffles

I

Peach Syrup (canned)

From:  http://www.food.com/recipe/vanilla-peach-syrup-72157?scaleto=4&mode=null&st=true

Brett prefers this without the vanilla...

Yield:  4 pints 

5   cups peaches, puree (peel, remove pits and toss the rest in the blender)
2   cups sugar
2   tablespoons lemon juice
2   teaspoons vanilla


Directions:

1  Combine peach puree, sugar and lemon juice in kettle.
2  Bring to a boil.
3  Simmer 5 minutes.
4  Add vanilla.
5  Pour into hot jars and seal.
6  Process in boiling water bath for 30 minutes (time adjusted for Utah altitude).