Tomato Basil Pasta

I’m gonna be honest, this wasn’t great but I think it’s my fault because I used Roma tomatoes instead of grape because that’s what I have in my garden and the Roma aren’t as juicy as the grape so I need to try it again with grape tomatoes. I just dumped a jar of spaghetti sauce in there and my family gobbled it up.

12 oz penne pasta

3 tablespoons olive oil

1/2 cup diced onion

2 cloves garlic, minced

1 pint grape tomatoes, cut in half

6 – 8 basil leaves, sliced into thin strips

salt and pepper

1/4 cup Parmesan

1 Cook pasta according to package directions, removing from heat about 2 minutes before done. Reserve about 3/4 – 1 cup pasta water.

2 Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute then add tomatoes and salt and pepper. Cook until tomatoes just begin to blister, about 2 minutes. Add pasta water and chopped basil.

3 Add pasta to pan and bring to a boil for about 3 – 4 minutes. Stir in Parmesan.

recipe from Yellow Bliss Road

Chocolate Chip Zucchini Bars

I think the zucchini is finally slowing down and can I just say, it’s about time. It was a good battle but I’m exhausted. These were great, almost more like a sheet cake than bars but delicious either way.

1 1/2 cups brown sugar

1/2 cup melted butter

1/4 cup milk

3 eggs

2 1/2 cups flour

2 teaspoons baking powder

1 teaspoon salt

1 1/2 teaspoons cinnamon

3 cups grated zucchini

3/4 cup mini chocolate chips

1/2 cup chocolate chips

1/2 cup chopped walnuts or nut of your choice

1 Heat oven to 325. Spray 15 x 10.5″ pan with cooking spray.

2 Stir together brown sugar, butter, milk, and eggs until smooth.

3 Add in dry ingredients and stir just until combined. Stir in zucchini and mini chocolate chips.

4 Spread batter in prepared pan and top with chocolate chips and nuts.

5 Bake 30 minutes or until a toothpick inserted in center comes out clean.

recipe from Butter with a Side of Bread

Chocolate Friendship Bread

This was really delicious but also really dense. I forgot to put the ganache on which probably would have made it a lot better. Plus I used my sourdough starter instead of the Amish Friendship Bread starter that she used so that might have something to do with it too.

BREAD

1 cup oil

3 eggs

1/2 cup milk

1/2 teaspoon vanilla

1/2 cup sugar

1/2 cup brown sugar

2 cups flour

1/2 cup cocoa

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1 cup starter

1 1/2 cups mini chocolate chips

GANACHE

1 1/2 cups chocolate chips

1/2 cup heavy cream

1 For the bread, preheat oven to 325. Spray 2 loaf pans with cooking spray for baking.

2 Combine all bread ingredients except chocolate chips and mix well then fold in chocolate chips.

3 Divide batter between loaf pans. Bake for 55 – 60 minutes or until top of bread bounces back when you touch it gently.

4 Allow bread to cool 10 minutes in pan before turning out to cool completely.

5 For the ganache, combine chocolate chips and cream in a microwave safe bowl and microwave for 1 minute. Stir then continue to microwave in 30 second increments, stirring after each, until melted and smooth. Spread over the top of the bread.

recipe from Tastes of Lizzy T

Caprese Pesto Pasta Salad

This is going to be made all through the summer because it is so dang yummy!!!!!

3 cups dry small pasta

1/3 cup pesto, or more to taste

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

1 teaspoon balsamic vinegar, more to taste

*Just a note from me, I doubled all the dressing ingredients and it was perfect

1 1/2 cups halved grape tomatoes, I used diced Romas because they are exploding right now in my garden

1 1/2 cups small pearlini fresh mozzarella balls, cut in half

6 or more fresh basil leaves, cut in ribbons

1 Cook pasta according to package directions. Drain but do not rinse and cool.

2 Whisk together pesto, olive oil, salt, garlic powder, pepper, and balsamic vinegar (these are the ingredients that I doubled).

3 Add dressing to pasta and stir to coat. Fold in tomatoes, mozzarella, and fresh basil.

recipe from The Girl Who Ate Everything

Chocolate Chip Zucchini Muffins

The zucchini, it just keeps coming and coming, there is no escape . . . but on the upside, it leads to yummyness like these muffins.

1 1/2 cups flour

1 cup sugar

1 teaspoon baking soda

1 teaspoon cinnamon

pinch salt

1 egg

1/2 cup vegetable oil

1 teaspoon vanilla

1/4 cup milk

1 cup shredded or ground zucchini

1 cup chocolate chips plus more for sprinkling on top

1/2 cup chopped nuts

1 Preheat oven to 350. Line a muffin pan with paper liners.

2 Whisk together dry ingredients in a medium size bowl.

3 In another bowl, whisk together wet ingredients.

4 Add wet to dry and stir just until combined then stir in zucchini, chocolate chips, and nuts.

5 Scoop into prepared pan, top with additional chips, and bake for 15 – 20 minutes or until toothpick comes out clean and muffins are lightly browned.

recipe from The Recipe Critic

Greek Chicken Cucumber Avocado Salad

A perfect summer salad!

SALAD

2 avocados, diced

2 cups cherry or grape tomatoes, halved

1 cucumber, diced

1 cup red onion, thinly sliced

1 cup Feta cheese

1 cup olives, halved

1 pound chicken, boneless, cooked and diced

DRESSING

1/2 cup olive oil

1/2 cup lemon juice

1/4 cup red wine vinegar

2 tablespoons oregano

4 cloves garlic, minced

1/2 teaspoon chili flakes

2 tablespoons honey

salt and pepper

1 Combine all salad ingredients in a large bowl and stir to combine.

2 Whisk together all dressing ingredients. Pour over salad and stir gently to combine.

recipe from Chef at Home

3 Ingredient Nutella Brownies

I saw this recipe and was totally skeptical so had to give it a try. It truly is amazing that these brownies only have 3 ingredients. They are awesome!

1 1/4 cups Nutella

2 eggs

1/2 cup flour

1 Preheat oven to 350.

2 Stir together ingredients until smooth. Spread into 8 x 8″ baking dish. (DO NOT GREASE PAN!)

3 Bake for 25 minutes.

recipe from Something Swanky

Chocolate Zucchini Muffins

And the zucchini keeps on coming . . . (These were delicious by the way.)

1 1/3 cups flour

2/3 cup packed brown sugar

1/3 cup unsweetened baking cocoa

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup buttermilk

1/3 cup butter, melted

1 egg

1 teaspoon vanilla

1 cup coarsely shredded zucchini

1/2 cup semisweet chocolate chips

1/4 cup chopped walnuts

1 Heat oven to 375. Line muffin tin with paper liners.

2 Whisk together flour, sugar, cocoa, baking soda, and salt in a large bowl. Whisk together buttermilk, butter, egg, and vanilla in a small bowl. Stir wet ingredients into dry just until incorporated. Stir in zucchini, chocolate chips, and nuts. Scoop into liners.

3 Bake 20 – 24 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan.

recipe from Betty Crocker

Chocolate Zucchini Snack Cake

If you don’t tell, no one will know there is zucchini in this cake, not even your veggie hating kids.

1 box German chocolate cake mix (I used a chocolate fudge cake mix)

2 cups shredded zucchini

1 teaspoon cinnamon

1/2 cup buttermilk

1/4 cup vegetable oil

2 eggs

1/2 cup chopped nuts, I used pecans

1/2 cup mini chocolate chips

1 Heat oven to 350, 325 for dark or nonstick pans. Spray bottom of 9 x 13″ pan with cooking spray.

2 Beat cake mix, zucchini, cinnamon, buttermilk, oil, and eggs on low until moistened, then on medium for 2 minutes. Pour into prepared pan. Sprinkle top with nuts and chocolate chips.

3 Bake 30 – 35 minutes or until toothpick inserted in center comes out clean. Let cool before cutting.

recipe from Betty Crocker

Easy Cake Mix Zucchini Bread

This one is a keeper for sure, not only is it a really easy way to use up some zucchini, it also tastes great!

1 box yellow cake mix

1 tablespoon cinnamon

1/2 cup vegetable oil

1/4 cup milk or water

3 eggs

2 cups shredded zucchini

1 Heat oven to 350. Spray bottoms only of two 8 x 4″ loaf pans with cooking spray for baking.

2 Stir cake mix, cinnamon, oil, milk, and eggs until well blended. Stir in zucchini and mix well. Pour into prepared pans.

3 Bake 45 – 50 minutes or until toothpick inserted in center comes out clean. Let cool for 10 minutes in pans before turning out to cool completely.

recipe from Betty Crocker