Another yummy way to use up some of that garden zucchini. I doubled the lemon and it was perfect. 3 tablespoons olive oil 2 medium zucchini, sliced 1 onion, chopped 2 cloves garlic, chopped 8 oz (1 cup) orzo pasta 1 1/2 cups vegetable broth 1 (14.5 oz) can fire roasted diced tomatoes, undrained 1 … Continue reading
Zucchini season is upon us once again! This was delicious and low in calories. I used zucchini and basil from our garden and when I make it again, I’ll be able to use tomatoes from the garden too. 2 medium zucchini or summer squash, sliced 2 medium tomatoes, sliced 1/4 cup finely chopped green onion … Continue reading
Who doesn’t want these, right? They were pretty good but I think the baking time for the bars was a bit too long. I wanted the bars to be soft and chewy but they were a little dry. I’ve adjusted the baking time to a little less. BARS 1 stick melted butter 1 box yellow … Continue reading
Cute cake right? But wait, there’s more! Here’s a look at the inside of the cake. How did I do that, you ask? With my fancy new Secret Center Cake Pan from Pampered Chef that looks like this This cake pan set makes some cute cakes! You can have little individual wells so each slice … Continue reading
If you follow my blog then you know that I am a fan of bundt cakes. I think it’s because they are a little denser than ordinary cakes also easier to make and ice than regular cakes. I don’t know how this one tasted because it was a birthday cake for my friend Allyson but … Continue reading
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