Zucchini Brownies

Ingredients

For the brownies:
• 1/2 cup vegetable oil
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini (1 large or 2 small zucchinis)
• 1 tablespoon water*
• 1/2 cup chopped walnuts, optional
For the frosting:
• 3 tablespoons cocoa powder
• 1/4 cup butter, softened*
• 2 cups powdered sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Instructions

1. Directions:
2. Preheat oven to 350 degrees. Line a 9x13 inch baking pan with foil and spray with cooking spray. Set aside.
3. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
4. Using an electric mixer fitted with a paddle attachment, mix together the oil, sugar, and vanilla until well combined. Add the dry ingredients and stir. Fold in the zucchini. If your mixture is still very powdery, add up to 1/4 cup hot water (start with 1 tablespoon and work up from there, stirring well after each addition). The batter will be crumbly, but shouldn't be powdery. Add walnuts, if desired.
5. Bake 25-30 minutes until the brownies spring back when gently touched.
6. To make the frosting: Mix softened butter, cocoa, and powdered sugar with a hand mixer. Mix in milk and vanilla. Spread over cooled brownies. Cut into squares.

Lamb Chops

   

 INGREDIENTS:
                  

• 3/4 teaspoon dried rosemary
• 1/4 teaspoon dried basil 
• 1/2 teaspoon dried thyme
•  Salt and pepper to taste 
• 4 lamb chops (3/4 inch thick) 
• 1 tablespoon olive oil  
• 1/4 cup minced shallots   
• 1/3 cup aged balsamic vinegar            
• 3/4 cup chicken broth                                                    
• 1 tablespoon butter

 

Directions

1. In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
2. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
3. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

Pumpkin knot rolls

I made this Pumpkin rolls and although I think I forgot to put salt in it, it turned out pretty amazing. It is easy to make. I took the recipe out of my famous Halloween magazine that I have been using for at least 5 years. I can't believe I missed this recipe and many others that are on my list of musts for this year.

• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm milt (110*-115)
• 1/3 cup butter softened
• 1/2 cup sugar
• 1 cup canned pumpkin
• 3 eggs divided
• 1-1/2 tsp. salt
• 5 1/2 - 6 cups flour
• 1 Tbs. cold water
• Sesame seed or poppy seed

In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, pumpkin, 2 eggs, salt, and 3 cups flower. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn unto a lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn unto a lightly floured surface; divide in half. Shape each portion into 12 ball. roll each ball into a 10 inch rope; tie it into a knot and tuck ends under. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.

In a small bowl, beat water and remaining egg. Brush over rolls. Sprinkle with sesame seeds or poppy seeds. Bake at 350 for 15-17 minutes or until golden brown. Remove from pans to wire racks.

Yield: 2 dozen

Slow cooker Roast Beef

INGREDIENTS:
Original recipe makes 6 servings       

Makes servings USMetricAdjust Recipe (Help)

                       

3 pounds beef chuck roast 

              

1/3 cup soy sauce

 

1 (1 ounce) package dry onion soup

               

2 teaspoons freshly ground black pepper

 

 

Pour the soy sauce and dry onion soup mix into the slow cooker. Mix well. Place chuck roast into slow cooker. Add the fresh ground pepper over the top. Cook on low (I did it for 6 hours)

Makes servings USMetricAdjust Recipe (Help)

Zacusca/Zakuszka

Zacusca is a vegetable spread very popular in Estern Europe. When I was a kid my mom used to make it and I remember it took a long time. Now I have an easier way to make it and according to me it tasts just as good as the old fashioned one. My mom gave me this recipe and I love it. People usually cook all the vegetables in the oven and then they clean them and chop them, is quite messy. I use a meat grinder (probably you can use a food processor).

Ingredients:
1 or 2 Onions
Red, green, yellow, orange peppers (I used 2 bags of the colorful small peppers from Walmart, but you can use 10-15 big ones)
1 Eggplant
1 small can of tomatoe paste
salt
1 1/2 Tbs black pepper corns
4 pc. Bay leaf
up to 1/2 cup of oil

Wrap the eggplant in aluminiun foil and put it in the oven at 400 F. Leave it in for about 45 minutes to 1  hour; they have to be soft. After they are done, peel the black skin off and with a wooden knife (if you have one) cut it in small pieces. Gut the peppers and grind them (I think a food procesor would work as well). You can also put the eggplent through the grinder (foodprocessor). Brown the onions with some oil (not too brown though). Add all the other ingredients and boil it till everything is soft. Make sure you put enough oil, but also make sure it doesn't come out too oily. Serve on bread and enjoy!!!