Zucchini Lemon Bars

1 1/4 cups sugar

1cup vegetable oil

3 eggs

2 teas. grated lemon rind
1/4 cup lemon juice
1 3/4 cups shredded zucchini
2 cups flour
1/4 teas. baking powder
2 teas. baking soda
1 teas. salt
1 cup chopped nuts
sifted powdered sugar

Combine 1 1/4 cups sugar, oil, eggs, lemon rind, and lemon juice in a large mixing bowl; mix well. Stir in zucchini.
Combine flour, bking powder, soda, and salt; gradually add to zucchini mixture, stiring well. Stir in nuts. Pour batter into a greased 13x9x2 baking dish. Bake at 350 degrees for 45-50 minutes or until a toothpick inseted in center comes out clean. Cool; dust top with sifted powdered sugar. Cut into bars. Yield: 2 dozen

I know this will be a new family zucchini favorite! Of course, Nate would say,"why do you want to ruin a perfectly good lemon bar with zucchini?"

Applesauce Pancakes with Cinnamon Syrup

2 eggs
2 c flour
1 c milk
1 c applesauce
1/2 tsp ground cinnamon
1/4 c vegetable oil
2 T sugar
2 T baking powder
1 tsp salt

Beat eggs until fluffy. Beat in remaining ingredients just until smooth. Heat griddle or skillet over medium heat or to 375 degrees. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle. For each pancake, use slightly less than 1/4 cup batter. Cook pancakes until bubbly on top and dry around the edges. Turn to cook other sides until golden brown.


Cinnamon Syrup

1 cup sugar
slightly less than 3/4 tsp. cinnamon
1/2 cup light corn syrup
1/4 cup water
1/2 cup evaporated milk

Recipe From: Sisters' Cafe

Inside Out Apple Crisp Recipe

1 large granny smith apple
1 tablespoon flour
1 tablespoon butter (diced)*
1/2 tablespoon brown sugar
1/4 cup granola
pinch of salt
2 teaspoons butter
agave or honey for drizzling

Preheat oven to 350 degrees. Peel the apple half way from the top down and core it being careful not to poke a whole in the bottom of the apple . In a small bowl mix together flour, butter, brown sugar and granola. Place a teaspoon of butter into the apple. Stuff the apple with the granola mixture until it is over stuffed. Place another teaspoon of butter on top and put the apple in a baking dish filled with about a 1/4-inch of water. Bake until top is golden brown and apple is tender, about 30 minutes. Remove from oven and drizzle with agave or honey. Serve warm.

Recipe From: Cooking With My Kid

Mexican Lasagna

1 lb. ground beef
1 can black beans, rinsed
1 can kidney beans, rinsed
2 tsp. dried oregano
1 tsp. ground cumin
3/4 tsp. garlic powder
12 corn tortillas
1 (16 oz.) jar salsa
2 c. sour cream (16 oz.)
1 c. olives
1 c. shredded cheese

Preheat oven to 350 degrees. In a nonstick skillet, cook meat. Add beans, oregano, cumin and garlic powder and heat through. Place 6 tortillas, overlapping, in a 9 x 13 pan coated with nonstick cooking spray. Cover with 1/2 of the meat mixture. Sprinkle 1/2 cup olives on top. Pour half jar of salsa over meat mixture. Spread 1 cup sour cream over top. Repeat with tortillas, meat, olives, salsa and sour cream one more time. Bake, uncovered, for 30-45 minutes, or until bubbly. Sprinkle cheese over top, cook for another 10 minutes or until cheese is melted.

Recipe From: Krazy Coupon Lady

Strawberry Lemonade Muffins

2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
6 tbsp butter, room temperature
1 cup sugar
1 tbsp lemon zest
2 large eggs
1 tsp vanilla extract
1/2 cup freshly squeezed lemon juice
1 1/2 cups finely chopped fresh strawberries

Preheat oven to 375F. Line a 12 cup muffin pan with paper liners.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in lemon zest, then blend in the eggs one at a time.

Stir in about 1/3 of the flour mixture to the butter mixture. Mix well, then add in vanilla extract and half of the lemon juice. Add another third of the flour, followed by the remaining juice and the remaining flour mix. Stir until just combined and no streaks of dry ingredients remain. Mix in finely chopped strawberries quickly, just to distribute them evenly into the batter.

Spoon batter out into prepared muffin cups. The muffin cups should be very full.

Bake for 15-17 minutes, until a toothpick inserted into the center of a muffin comes out clean, or with only a few moist crumbs attached.

Turn muffins out onto a wire rack to cool completely.

Makes 12 muffins

Recipe From: Baking Bites

Zuchini Red Onion Flatbread

1 batch of your favorite pizza dough
3/4 cup cream cheese
to taste: dill, pepper, garlic salt, italian seasoning, etc.
3/4 cup parmesan cheese
1 small red onion, cut into 1/8 inch thick rounds
1 zucchini (yellow or green), cut into 1/8 inch thick rounds
3 T. chopped fresh parsley or your favorite herbs
olive oil

Chop veggies. prepare dough. preheat oven to 400 degrees.

Combine cream cheese with dill, garlic salt, and other desired seasonings.

Brush a large baking sheet with olive oil, and stretch dough out in the pan.

Spread the cream cheese mixture over the dough, sprinkle with parmesan.

Arrange 1 row of zucchini slices down 1 long side of the dough. arrange onion rounds in a row alongside zucchini. repeat until all is used. brush vegetables with olive oil and sprinkle with s + p.

Bake until puffy and golden brown, about 24 minutes. sprinkle with fresh herbs.

Recipe From: Sisters Cafe