Blueberry Lemon Zucchini Cookies

Blueberry Lemon Zucchini Cookies (4)

     There’s been a new marriage in town, and I’ll bet you haven’t heard about it yet.  It was hush, hush, but I’m here to tell you all about it.  Blueberry, lemon, and zucchini cookies are melt in your mouth good!  Now, get this.  You all know what a sugar addict I am.  While the first sheet of cookies was baking, I dug out my lemon cream cheese frosting recipe and my lemon buttercream frosting recipe.  I was definitely going to use one or the other.  Guess what?  They are so good just as they are, I didn’t frost them.  Yep, they’re nekkie.  Bob and I both agreed that no frosting is necessary.  Our waistlines are thanking me.

Here’s how I made them:

INGREDIENTS:         YIELDS 32 COOKIES

1 stick salted butter, room temp

½ cup white sugar

½ cup packed light brown sugar

½ tsp vanilla extract

¾ tsp lemon extract

1 large egg

2 dashes salt

1 tsp baking soda

¾ tsp baking powder

1 3/4 cup + 2 Tbsp AP flour

1 1/2 cups grated zucchini

1 ¼  cup fresh blueberries

 

PREPARATION:

Wash squash and peel most of it.  I always leave a few skinny strips of the skin on just because I like the looks of the dark green in whatever I’m baking.  Grate it, using a box grater.  (Takes less than a minute). Set aside.

In mixer bowl, beat butter and sugars until light and fluffy.  Add egg, vanilla extract, and lemon extract, beating another minute.

Add salt, baking soda and baking powder, giving it a quick mix.

Add grated zucchini and give it a quick mix, just until incorporated.  With mixer on low speed, slowly add flour, mixing until just incorporated. Gently fold in blueberries.

On a stoneware baking sheet (or baking sheet lined with parchment paper or silicone sheet), drop batter using large cookie scoop.  Bake about 12 – 12 ½ min at 375° F Cool 2 minutes and remove to cooling rack. Frost when completely cooled.

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By Tika for CHEW WANNA EAT? © 2017

Blueberry Lemon Zucchini Cookies (2)

Blueberry Lemon Zucchini Cookies (3)

Blueberry Lemon Zucchini Cookies (5)

Blueberry Lemon Zucchini Cookies (4)

 

 

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Zucchini Cookies with Cream Cheese Frosting

Zucchini cookies with cream cheese frosting

    Oh what to do with all the zucchini?  Not more bread (although I love my zucchini bread recipe).  Cookies it is!  You’ll note the addition of only 1/8 tsp nutmeg.  I want to taste it, but I do not want it to be overpowering.  Nutmeg can be strong.  I think 1/8 tsp is just right.  This recipe makes a soft cake-like cookie.  Vegetables and fiber in every bite!

INGREDIENTS:         YIELDS 30 COOKIES

1 stick salted butter, room temp

½ cup white sugar

½ cup packed light brown sugar

1 ½ tsp vanilla extract

1 large egg

2 dashes salt

1 tsp baking soda

½ tsp baking powder

1 3/4 cup + 2 Tbsp AP flour

1 tsp ground cinnamon

1/8 tsp ground nutmeg

1 1/2 cups grated zucchini

OPTIONAL:  Dates, walnuts, chocolate chips

Cream Cheese Frosting Ingredients:

4 oz cream cheese , softened

4 Tbsp butter, softened

1 tsp vanilla extract

2 cups confectioner’s sugar

 

PREPARATION:

Wash squash and peel most of it.  I always leave a few skinny strips of the skin on just because I like the looks of the dark green in whatever I’m baking.  Grate it, using a box grater.  (Takes less than a minute). Set aside.

In mixer bowl, beat butter and sugars until light and fluffy.  Add egg and vanilla, beating another minute.

Add salt, baking soda, baking powder, cinnamon, and nutmeg, giving it a quick mix.

Add grated zucchini and give it a quick mix, just until incorporated.  With mixer on low speed, slowly add flour, mixing until just incorporated. Stir in dates, walnuts, or chocolate chips.  Or go crazy and add them all.

On a stoneware baking sheet or baking sheet lined with parchment paper or silicone sheet, drop batter using large cookie scoop.  Bake about 12 min at 375° F Cool 2 minutes and remove to cooling rack. Frost when completely cooled.

 

Cream Cheese Frosting Preparation:

In a mixing bowl fitted with the paddle attachment, whip together butter and cream cheese until smooth and fluffy. Stir in powdered sugar and vanilla and continue to mix until smooth and fluffy.  Frosted cookies must be refrigerated.

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By Tika for CHEW WANNA EAT? © 2017

zucchini cookies

Zucchini cookies with cream cheese frosting

zucchini cookies w-cream cheese frosting

PECAN COOKIES

pecan cookies (2)

 I considered calling these Pecan Surprise cookies, cause you could add different surprises every time you make them. I might go crazy next time and do white chocolate chips. They’d be great with the pecans.

       Here’s a brand new one bowl, mix, scoop ‘em on the cookie sheets and bake delicious cookie for you!  You can customize them any way you want.  Don’t you just love that?  The recipe makes a lot, so I’m NOT counting them for you.  Sorry.  Bob guesstimates 75 cookies.  I’m still not gonna count.

INGREDIENTS:    PLEASE KNOW THAT I COPIED AND PASTED THIS FROM MY FACEBOOK PAGE.  THE SPACING ON THE INGREDIENTS LIST POSTED WEIRD.  THE LIST IS  CORRECT THOUGH.  THERE IS NOTHING MISSING.

 

2 sticks salted butter

1 cup Canola oil
1 cup sugar
1 cup confectioner’s sugar (sifted)
2 large eggs

1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon cream of tartar
½ tsp salt

4 cups AP flour

1 ¾  cups pecans (chopped)

1 ½ cups chopped (or whole chocolate chips (I used semi-sweet)

1 cup Heath bits

PREPARATION:
Preheat oven to 335 ° F.  (You want a relatively low baking temp so they don’t spread).
In mixer bowl, beat softened butter for 30 seconds.  Add Canola oil, and both sugars.  Beat til smooth.

Add eggs and beat until combined.  Add vanilla, baking soda, cream of tartar and salt.  Beat until combined.

Add flour and beat until just combined.

Stir in chopped pecans, chopped chocolate chips, and Heath bits.  For the last sheet, I mixed in some coconut.  Holy cow!  Outstanding.

Using a large cookie scoop, place dough balls approximately 2” apart on ungreased cookie sheet or stoneware sheet.  Bake for 14  – 17 minutes.

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By Tika for CHEW WANNA EAT? © 2017

Peach Crisp Pie

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Sum sum summertime, sum sum summertime . . . and the peaches are ripe for the pickin’!
OK, I picked nuffin. I sent Bob to the store. Now that I’m done telling fibs, let me tell you how I created this knock your socks off Fresh Peach Pie with my Apple Crisp topping. Firstly, I didn’t want a top crust, nor did I want a crumble topping, or even a streusel topping. But . . . I wanted something with texture and a bit of cinnamon flavor. So, it stands to reason that I would use my Apple Crisp topping. I also didn’t want to be mixing my beautiful peaches with flour as a thickener, I didn’t want to chance a gummy or pasty filling. So I used the Grandma standard ingredient – Tapioca. I baked mine in a Quiche/Tart pan, but a deep dish pan will work just as well.

 

INGREDIENTS:
1 unbaked deep dish pie crust
FILLING INGREDIENTS:
8 cups fresh ripe peaches, peeled, pitted and sliced
¾ cup sugar (half brown and half white)
1 tsp cinnamon
¼ tsp salt
1 tsp vanilla
4 TBSP quick-cooking (Minute) Tapioca

 

TOPPING INGREDIENTS:
1/2 cup packed brown sugar
¼ cup wheat flour
¼ cup white flour
¼ cup cold butter, chopped
2 Dashes of salt

PREPARATION:
Line a deep dish pie plate with crust and refrigerate.
In a large bowl, mix peaches and sugars. Taste it. If the peaches are good and ripe, all is well. If the peaches are a little under-ripe, add a bit more sugar. Add cinnamon, salt, vanilla, and Tapioca. Stir to blend. Pour into the pie crust.
TOPPING: In the same bowl, use a pastry blender or two butter knives to chop topping ingredients until butter is in small pieces and mixture is crumbled (Pea-sized). Sprinkle over peaches. Put a baking sheet or foil under pie before baking, just in case.
Bake at 400° F for 20 minutes. Turn oven down to 350° F and bake for approximately 35 additional minutes or until topping is browned and filling is bubbly. Remove from oven and let cool completely.

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By Tika for CHEW WANNA EAT? © 2017

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SUMMER ICEBOX CAKE WITH BERRIES

IMG_4808 ICEBOX CAKE

Feel free to make a flag design if you’d like to. I usually do, but today I just didn’t feel like it.

INGREDIENTS:
2 pkg. (3.4 oz each) Instant Cheese cake pudding
2 ¼ cups cold milk
1 tsp vanilla extract
1 tub (8 oz) Cool Whip
2 ½ cups sliced strawberries
1 ½ cups blueberries
Cinnamon graham crackers (whole)
OPTIONAL: 3 oz melted chocolate (Semi-sweet, milk chocolate or white chocolate)

PREPARATION:

Beat pudding with milk and vanilla for a good two minutes. Add cool whip and beat until just incorporated.

Place one layer whole graham crackers in bottom of 9” x 13” baking dish. You will have to break some to get them to fit evenly.

Spread half of pudding mix on top.

Put a layer of strawberries on top of pudding layer.

Place another layer of graham crackers on top. You can either fold the blueberries in the pudding mixture – OR – place the next layer of graham crackers on top and then add the pudding mixture, placing the blueberries decoratively on top. Garnish with a few strawberries.

OPTIONAL: Drizzle melted chocolate on top. Chill for four hours.

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By Tika for CHEW WANNA EAT? © 2017

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GREEK ORZO SALAD

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Traditional flavors come together in this delicious Greek salad.  Great for a BBQ!  No mayo, and not the same ole, same ole.

INGREDIENTS
1 1/3 cups uncooked orzo
1 large tomato, seeded and chopped
1 cucumber, seeded and chopped
1 small red onion, chopped
1/3 cup red bell pepper or sweet mini peppers, diced
1 cup crumbled feta cheese
1 (2 oz) can sliced black olives, drained or ¼ cup pitted kalamata olives
1/3 cup green olives

Dressing :
2 TBSP lemon juice
6 TBSP olive oil
6 TBSP red wine vinegar
½ tsp dried oregano
¼ cup fresh Basil or 1 tsp dried
½ tsp pepper
¾ tsp garlic powder
½ tsp sea salt
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large bowl combine pasta, tomato, cucumber, onion, bell pepper, feta, and olives.
Mix dressing ingredients and pour over salad. Toss and chill for 1 hour in refrigerator.

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By Tika for CHEW WANNA EAT? © 2017