S'mores Cupcakes

Crust:

1 1/2 cups graham crackers (approx. 1 pkg out of the Honeymaid box)
1/4 cup sugar
5 Tbsp unsalted butter, melted
9 oz bittersweet chocolate, chopped into small pieces
mini marshmallows (you'll need about 100)


Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners. In food processor, pulse graham crackers until they are fine crumbs. Add sugar and melted butter and mix until well combined. Add approximately 1 tablespoon of crumbs to the bottom of each liner. Use a small circle object (I used a shot glass) to press the crumb mixture evenly into the bottom of each liner. Reserve any remaining graham cracker mixture for topping. Bake for 5 minutes and remove from the oven.

Place 2 teaspoons chocolate in each muffin cup. Add approximately 4 marshmallows to each tin.


Cake: (you can use whatever chocolate cake recipe you want)

2 cups plus 2 Tbsp sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup milk
1/2 cup oil
2 tsp vanilla extract
1 cup boiling water

Sift together flour, cocoa powder, sugar, baking powder, soda and salt in your mixing bowl. In a small bowl, add eggs, milk, oil and vanilla and whisk together. Add to dry ingredients and beat on low speed until just incorporated. Increase speed to medium and beat 2 minutes. Add boiling water and beat on low until just combined.

Spoon batter evenly into cupcake liners, filling each about 3/4 of the way full. Sprinkle each cupcake with remaining chocolate and graham cracker mixture. The marshmallows will float to the top but that's okay. Bake approximately 18 - 20 minutes until a toothpick inserted in the center cupcake comes out clean. Cool for about 5 minutes in the pan and then remove to a wire rack to cool completely.


Frosting:

4 large egg whites
1 cup sugar
1/4 tsp cream of tartar
1 tsp pure vanilla extract


Preheat oven to broil. Place cooled cupcakes on a baking sheet.

In a clean stainless steel mixing bowl or double boiler, combine egg whites, sugar, and cream of tartar. Whisk frequently, heating the mixture over medium-high heat until the temperature reaches 160 degrees.

Transfer egg mixture to stand mixer fitted with the whisk attachment. Begin mixing at low speed, gradually increasing to medium-high speed as the mixture becomes thicker. Beat until stiff, glossy peaks form. Add in the vanilla and mix until just combined. Transfer frosting to a piping bag and frost as desired.

Put baking sheet with frosted cupcakes into the oven. You just want to keep them in long enough to get some colour on them so they resemble marshmallows toasted by a campfire (you're going for lightly toasted frosting not black and bubbly marshmallow). Garnish if desired.


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Everyday Sisters' Sharing Sundays: Cupcakes

Zucchini Slaw

INGREDIENTS

2 medium green zucchini, cut into 2-inch julienne
2 medium yellow zucchini, cut into 2-inch julienne
2 carrots, cut into 2-inch julienne
4 scallions, julienne (white and green parts)
1 red bell pepper, cored, seeded and julienned
1/4 cup chopped flat-leaf parsley
1/2 cup mayonnaise
2 Tbsp Dijon Mustard
2 Tbsp white wine vinegar
1 tsp sea salt
1 tsp freshly ground black pepper


DIRECTIONS

Combine the veggies and parsley in a large bowl as you cut them.

Whisk together all remaining ingredients in a small bowl. Use immediately or refrigerate in an airtight container for up to one week.

Drizzle vegetables with the dressing and toss. Adjust salt and pepper to taste and serve immediately or refrigerate in an airtight container. The slaw will keep nicely for up to 3 days.


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Everyday Sisters' Sharing Sundays: Green

Zucchini Boats

INGREDIENTS

1 large zucchini about 3 to 4 lbs
2 medium onions
2 to 3 red and yellow peppers
1 small hot pepper
6 to 8 button mushrooms
1 1/2 Tbsp sweet basil
1 1/2 Tbsp oregano
1/2 tsp hot pepper sauce
2 cups of water/vegetable stock/chicken stock/white wine
1/2 to 3/4 cups Italian bread crumbs
2 Tbsp olive oil
1 cup mozzarella cheese (optional)


DIRECTIONS

Cut the zucchini in half, and remove the seeds (discard) remove about 1/2-inch of the flesh from the inside and dice it up.

Dice up the onions, peppers, hot peppers. Add the diced zucchini to the vegetables and saute them for about 10 to 15 minutes. Remove from the pan and set aside.

Saute the mushrooms separately until lightly brown (5 to 6 minutes).

Mix all ingredients together, add the herbs and seasonings; let rest for about 10 minutes.

You will need a roasting pan large enough to hold your zucchini halves. Add your liquid in the pan. Place the zucchini into the pan face up.

Mix the bread crumbs into your vegetable mixture. If you need more add a little at a time until it looks like a light sand mixture.

Drizzle the zucchini halves with the olive oil. Put the vegetable mixture into the boats and bake at 350 degrees F and cover pan with foil.

Bake for about 45 min. Check on the boats to see if the flesh is softening up. When this happens your boats are almost done.

During the last 10 minutes you can add some more bread crumbs on top of the boats and sprinkle with the cheese. Let the cheese melt and turn a little brown.

Take out of the oven and let it stand for a few minutes before serving.


This recipe is also linked on...

Delicious Dishes: Fall Favourites
This Week's Cravings: Summer Vegetables

Gnocchi with Zucchini Ribbons

INGREDIENTS

1 pound fresh or frozen gnocchi
2 tablespoons butter
2 medium shallots, chopped
1 pound zucchini (about 3 small), very thinly sliced lengthwise (see Tip)
1 pint cherry tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
Freshly ground pepper to taste
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley


DIRECTIONS

Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.

Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes.

Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.


NOTE: To make "ribbon-thin" zucchini, slice lengthwise with a vegetable peeler or on a mandoline slicer.


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Everyday Sisters' Sharing Sundays: Green

Zucchini Rice Casserole

INGREDIENTS

1 1/2 cups long-grain brown rice
3 cups reduced-sodium chicken broth
4 cups diced zucchini and/or summer squash (about 1 pound)
2 red or green bell peppers, chopped
1 large onion, diced
3/4 teaspoon salt
1 1/2 cups low-fat milk
3 tablespoons all-purpose flour
2 cups shredded pepper Jack cheese, divided
1 cup fresh or frozen (thawed) corn kernels
2 teaspoons extra-virgin olive oil
8 ounces turkey sausage, casings removed
4 ounces reduced-fat cream cheese (Neufchâtel)
1/4 cup chopped pickled jalapeños


DIRECTIONS

Preheat oven to 375°F.

Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.

Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add 1 1/2 cups Jack cheese and corn and cook, stirring, until the cheese is melted. Set aside.

Heat oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.

When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapeños.

Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.


NOTE: To remove corn from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.

Spiced Zucchini-Pineapple Bread

INGREDIENTS

3 eggs
1 cup oil
2 cups sugar
2 tsp vanilla
2 cups zucchini, unpeeled and coarsely grated
1 can crushed pineapple, well drained
3 cups flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup currants (or mini chocolate chips)
1 cup pecans or walnuts, chopped


DIRECTIONS

Preheat oven to 350 degrees F.

In a large bowl beat the eggs until frothy, add oil, sugar and vanilla and continue beating until mixture is thick and foamy. Stir in zucchini and pineapple.

In a separate bowl, stir together the flour, soda, salt, baking powder, cinnamon, nutmeg, nuts and currants until thoroughly blended. Stir gently into zucchini mixture just until blended. Spoon batter equally into two greased and flour-dusted 9" x 5" loaf pans.

Bake for 1 hour or until breads begin to pull away from sides of pans and a skewer comes out clean.

Cool in pans for 10 minutes, then turn out onto racks to cool completely.

Makes 2 loaves.


NOTE: I've also used this recipe to make a cake using a tube pan/bundt pan and then glazed it before serving.

Chocolate-Orange Zucchini Cake

INGREDIENTS

2-1/2 cups all-purpose flour, sifted
1/2 cup cocoa
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
3/4 cup soft butter
2 cups sugar
2 Tbsp vegetable oil
3 eggs
2 tsp vanilla
2 tsp grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans or chocolate chips

GLAZE:

2 cups powdered sugar
1 teaspoon orange zest
2 tablespoons orange juice
2 teaspoons milk


DIRECTIONS

Preheat the oven to 350 degrees F.

Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.

With a mixer, beat together the butter and the sugar until the are smoothly blended. Add the oil to the butter and sugar mixture and beat well. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel and zucchini.

Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.

Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 40 to 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

Drizzle glaze over cake.

for the Glaze:
Mix together 2 cups powdered sugar, 1 tsp orange zest, 2 Tbsp orange juice and 2 tsp milk. Beat until smooth.

Zucchini & Tomato Gratin

INGREDIENTS

1 medium onion, thinly sliced
3 cloves garlic, minced
4 tablespoons extra virgin olive oil, divided
3 (6 to 8-inch) zucchini, thinly sliced on the diagonal
2 pounds tomatoes, thinly sliced
10 basil leaves, cut in chiffonade
2 Tbsp chopped fresh parsley
2 Tbsp grated Parmesan cheese
salt and pepper to taste


DIRECTIONS

Preheat the oven to 350° F.

Warm a skillet over medium heat and add 2 tablespoons of the olive oil. Sauté the onions until translucent, about 5 minutes. Add the garlic and sauté for another 2 minutes. Remove from heat.

Lightly brush the bottom of a 3-quart (2.8 liter) baking dish with olive oil. Arrange zucchini slices around the bottom of the pan, then add a layer of tomatoes. Sprinkle on the chopped parsley. Repeat with another layer of zucchini and another layer of tomatoes, then sprinkle on the basil chiffonade. Add the final layer of zucchini, then the tomatoes.

Arrange the onions and garlic around the top of the casserole. Season to taste. Drizzle the remaining olive oil around the top and sprinkle on the Parmesan cheese.

Bake in the preheated oven for 45 to 60 minutes. At the 45 minute mark the zucchini will be tender but not soft, so bake longer if you want it very tender. Remove from the oven and allow to rest about 5 minutes before serving. There will be plenty of juice in the bottom of the pan, and you can drizzle it over the top for more flavor.


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Everyday Sisters' Sharing Sundays: Red

Zucchini Casserole

INGREDIENTS

2 cups croutons
1/2 cup water
1 can cream of mushroom soup (or cream of chicken)
1/2 cup sour cream
2 medium zucchini, cubed (6 to 8 cups)
1 cup sliced mushrooms
1/4 cup shredded carrot
2/3 cup shredded Cheddar cheese
salt and pepper to taste


DIRECTIONS

Preheat oven to 350 degrees F.

Mix croutons and water. Reserve 1/2 cup crouton mixture and spoon remaining into a 9"x13" baking dish.

Mix soup, sour cream, zucchini, mushrooms, carrot and cheese. Spread over stuffing mixture and sprinkle with reserved stuffing mixture.


NOTE: I like to use this as a complete meal in the summer when zucchini is abundant in our vegetable garden. You could also add some cut up chicken into the vegetable mix - just make sure the chicken is completely cooked through before serving.

Bake for 40 minutes or until hot.

This recipe is also linked to...

Delicious Dishes: Garden Delights
This Week's Cravings: Summer Vegetables
Everyday Sisters' Sharing Sundays: Green
Simply Delish Saturday
Food on Friday: Stews and Casseroles

Cheesy Chicken & Broccoli Bake

INGREDIENTS

2 cups croutons
1/2 cup water
4 boneless skinless chicken breasts, cut into bite-size pieces
2 cups broccoli florets, cut into small pieces
1 can cream of cheddar soup
2 cups cheddar cheese, shredded


DIRECTIONS

Heat oven to 400ºF.

In a bowl, combine croutons and water.

In large bowl, combine remaining ingredients; spoon into 13x9-inch baking dish. Top with croutons.

Bake 40 min. or until chicken is done.


NOTE: This is also a great dish with some pasta. Just cook it to al dente and add it in with the chicken mixture along with 1/3 cup milk. And if you sub the real cheddar for velveeta or cheez whiz, the pasta tastes like KD (mac and cheese). I love it when it's ooey-gooey, so I always add a bit more cheese and some extra milk into the mix.


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Simply Delish Saturday

Roasted Vegetable and Couscous Salad

INGREDIENTS

2 cloves garlic
3/4 tsp salt
1/3 cup extra-virgin olive oil
3 tbsp lemon juice
1/2 tsp ground cumin
1/2 tsp ground coriander
2 zucchinis, diced
2 portobello mushrooms, diced
1 sweet red pepper, diced
1 yellow pepper, diced
1 cup whole wheat couscous
1/3 cup minced fresh coriander
1/3 cup crumbled feta cheese


DIRECTIONS

On cutting board, finely mince and rub garlic with salt until smooth paste. In small bowl, combine garlic mixture, oil, lemon juice, cumin and ground coriander. Set aside.

Brush diced vegetables with 2 tbsp of the oil mixture. Place on a greased pan and broil 6 minutes for zucchini and 10 minutes for peppers and mushrooms. Let cool.

Place couscous in large heatproof bowl. Stir in 1 cup boiling water; cover and let stand until absorbed, about 5 minutes. Fluff with fork. Add chopped vegetables, minced coriander, cheese and remaining oil mixture; toss to combine.

This recipe is also linked on...

Delicious Dishes: Fall Favourites
This Week's Cravings: Summer Vegetables

Zucchini Relish

INGREDIENTS

8 cups chopped zucchini
2 cups chopped onion
1 cup chopped sweet green pepper
1 cup chopped sweet red pepper
1/4 cup pickling salt
2 1/2 cups white sugar
2 tsp cornstarch
1 1/2 tsp ground mustard
1 tsp celery seed
1/2 tsp turmeric
1/2 tsp black pepper
1 1/2 cups white vinegar


DIRECTIONS

Combine zucchini, onion, green and red peppers; sprinkle with salt. Let it sit for 1-2 hours, stirring every so often.

Drain the excess moisture; rinse thoroughly and squeeze out any remaining moisture.

Combine remaining ingredients in a large saucepot. Bring to a boil. Add vegetables; simmer 10 minutes.

Pack hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece canning lids (a lid with rubber seal and a ring to hold it in place).

Process 10 minutes in a boiling-water canner.


This recipe is also linked to...

Delicious Dishes: Garden Delights
Everyday Sisters' Sharing Sundays: Green
Food on Friday: Jams, Jellies and Relishes

Chocolate Zucchini Cake

INGREDIENTS

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup light brown sugar (not packed)
1/2 cup unsalted butter, at room temperature
1 tsp pure vanilla extract
1 tsp instant coffee granules or 2 tablespoons strong cooled coffee
3 large eggs
2 cups unpeeled grated zucchini, from about 1 1/2 medium zucchini
1 cup good-quality bittersweet chocolate chips, or chopped chocolate
Confectioner's sugar to garnish


DIRECTIONS

Preheat the oven to 350 degrees F. Grease and flour a bundt/tube pan.

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

In the bowl of a mixer (or by hand in a large mixing bowl), beat the sugar and butter until fluffy. Add the vanilla, coffee, and eggs, mixing well between each addition.

In a large mixing bowl, combine the zucchini, chocolate chips, and about a third of the flour mixture, making sure the zucchini strands are well coated and not clumping too much.

Add the rest of the flour mixture into the egg batter. Mix until just combined; the batter will be thick.

Fold the zucchini mixture into the batter, and blend with a spatula without over mixing. Pour into the prepared cake pan, and level the surface.

Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean. Transfer onto a rack to cool for 10 minutes, run a knife around the pan to loosen, and unclasp the sides of the pan. Serve slightly warm or at room temperature. Sprinkle with confectioner's sugar or a chocolate glaze if desired.

Barbecued Corn and Tomato Salad

INGREDIENTS

2 Tbsp lemon juice/rice wine vinegar
1/2 tsp sugar
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp extra-virgin olive oil
7 to 8 ears of corn, barbecued/grilled in the husk, kernels removed (approx. 5 cups of kernels)
1 10-ounce container cherry or grape tomatoes, halved
1/2 cup red onion, small dice
1/4 cup fresh basil, thinly sliced


DIRECTIONS

Combine lemon juice (or vinegar), sugar, salt, and pepper in a large glass bowl. While continuously whisking, add oil in a steady stream until completely incorporated. Add remaining ingredients and cooled corn and toss until well coated. Serve at room temperature.


This recipe is also linked on...

This Week's Cravings: BBQ/Grilling
Everyday Sisters' Sharing Sundays: Yellow
Delicious Dishes: Fall Favourites
Food on Friday: BBQ 

No Mayo Potato Salad

Ingredients

1 Tbsp mustard
2 Tbsp olive oil
1 Tbsp apple cider vinegar
1/2 tsp sea salt
1 Tbsp finely chopped fresh dill
dried chili flakes or crushed black pepper to taste
1 cup lima beans, cooked
6 large potatoes
a roll of tin foil


Directions

At home, whisk together the mustard, olive oil, apple cider vinegar, dill, salt and pepper. Gently mix in the lima beans. Pack into a ziplock bag and keep in your cooler/fridge.

The night before you want to serve this, wash the potatoes and then wrap them individually in tin foil.

After you start your campfire, place the wrapped potatoes at the edges of the fire, so that they get the heat but are not directly in the flame. Let them bake there for about 1 hour to 1.5 hours).

Once the potatoes are tender, remove them from the fire and allow them to cool.

Unwrap the potatoes, cut them to bite-sized pieces and put them in a large bowl. Gently mix in the lima bean mixture and serve.

Campfire Pork Tenderloin

Ingredients

pork tenderloin
garlic, sliced
butter
olive oil
salt and pepper
dried herbs (rosemary, thyme, etc.)


Directions

Cut little slits in the tenderloin all over to put the garlic into them. Try to put the garlic in enough so it will not slip out. You will have to push the sliver of garlic in which will make it stay nice and snug in the slit, and then pinch the meat over top of the sliver to help it stay in place. Rub the pork tenderloin with butter and olive oil; place into the centre of a sheet of aluminum foil.

Season the pork tenderloin with salt, pepper and your choice of herbs. Fold and seal the sides of the foil so that there are no leaks.

Place the tin foil package at the edge of the fire. Do not place it directly in the flame. The goal is not to burn it to a crisp, but to roast it slowly with the heat from the fire. Remember to turn it every 3 to 5 minutes or so (it shouldn't take longer than 12 to 20 minutes, depending how your open fire is and how thick your piece of meat is). Take it of the heat, and give it for 10 minutes to rest before you cut it with your knife.

Campfire Cream Puffs

Ingredients

1 can of frozen biscuit dough (such as Pillsbury Grands)
8 large marshmallows
8 milk chocolate squares
Cinnamon and sugar to taste
2 10-inch by 10-inch squares of aluminum foil


Directions

Sprinkle a plate with a dusting of cinnamon and sugar.

To make each cream puff, open the biscuit roll and pull off one biscuit. Open it up and stuff a marshmallow and one chocolate square inside. Close the biscuit so you can't see the marshmallow. Roll the biscuit dough in the cinnamon and sugar.

On each square of aluminum foil, place four of the stuffed biscuits; bring the sides of the foil around the biscuits, leaving a small space for ventilation.

Place the foil packets over the campfire for about 10 minutes, until dough is golden brown and marshmallow is melted.

Foil-Baked Fish with Black Beans and Corn

Ingredients

4 4-ounce white fish fillets, such as tilapia
salt and pepper, to taste
4 Tbsp butter, softened
2 Tbsp chipotle chiles in adobo sauce, minced
1 tsp grated orange zest
2 Tbsp freshly squeezed orange juice
2 cloves garlic, minced
1 (16-oz) can black beans, rinsed and drained
2 cups corn kernels
1/2 red onion, minced
2 scallions, minced
1/4 cup chopped fresh cilantro


Directions

Pat the fish dry with paper towels and season with salt and pepper. Using a fork, mix together the butter, 1 teaspoon chipotle, orange zest, half the garlic, 1/2 tsp salt, and 1/4 tsp pepper in a medium bowl until well-combined. Spread butter mixture over the fish.

Combine the beans, corn, onion, scallions, 2 tablespoons of cilantro, orange juice, remaining chipotle, remaining garlic, scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.

Lay four 14-inch lengths of foil on the counter and divide the bean mixture evenly over the lower half of each piece of foil. Top with fish, and fold the foil over the fish, folding the edges to seal into tight, leak proof packages. You may need to use another layer of tin foil just to be sure.

Place the tin foil packages at the edge of the fire. Do not place them directly in the flame. The goal is not to burn them to a crisp, but to roast them slowly with the heat from the fire. After about 15 to 20 minutes, remove the tin foil packages from the fire. Open and check that the fish is cooked.

Carefully open the packets and sprinkle with remaining cilantro. Serve.