Zucchini Salsa

Zucchini Salsa

Zucchini Salsa

I know exactly what you’re thinking –

#1 She has gotten way out of control with this zucchini thing


#2 that doesn’t look very appetizing!

Let me explain, I found this recipe for zucchini salsa and decided why not since my kitchen is covered in zucchini and so I gave it a try and IT. IS. AMAZING.  Seriously, it’s so good!  The hubs got up early this morning and made himself breakfast burritos so he could have the salsa in the burritos.  It’s a great combo of sweet and sour, with a bit of a kick or zip at the end.

5 cups shredded zuchini

4 tomatoes, seeded and chopped

2 onions, chopped

2 green bell peppers, chopped

1 red bell pepper, chopped

1 jalapeno, seeded and finely chopped

3 garlic cloves, minced or pressed

1/2 cup brown sugar

1 cup white vinegar

1 (8 oz) can tomato sauce

2 tablespoons tomato paste

3 teaspoons ground mustard

2 1/4 teaspoons salt

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon nutmeg

1/2 teaspoon turmeric

1/2 teaspoon pepper

1  Combine all ingredients in a Dutch oven and bring to a boil.  Reduce heat and simmer, uncovered, for 40 – 50 minutes or until thickened, stirring occasionally.

2  Cool to room temperature then cover and refrigerate until chilled.  Can be frozen.

recipe from Taste of Home


Zucchini Parmesan Waffle Bowls with Zucchini and Onions

Zucchini Parmesan Waffle Bowl with Zucchini and Onions

Zucchini Parmesan Waffle Bowl with Zucchini and Onions

You guys, I got a new waffle maker!  It makes waffle bowls!  You can get one too, from Amazon.

Dash Deluxe Waffle Bowl Maker

Dash Deluxe Waffle Bowl Maker

Had to try it out last night for dinner and since there is zucchini everywhere, this seemed like a good first run with the waffle bowl maker.  It was a delicious dinner.


2 cups shredded zucchini

1 1/2 cups four

1 cup yellow cornmeal

2 teaspoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups buttermilk

2 eggs

6 tablespoons butter, melted

2 cups shredded Parmesan


2 tablespoons butter

2 small – medium zucchinis, cut into chunks

1/2 onion, chopped

additional Parmesan for sprinkling

1  After shredding the zucchini (I used my food processor), place in colander then press down to squeeze out as much moisture as possible.  Let sit in colander until ready to use.

2  Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in medium bowl and whisk until combined.

3  In a large bowl, whisk together buttermilk, eggs, and melted butter.  Stir in Parmesan and shredded zucchini until combined then add dry ingredients to wet and stir just until combined.

4  Turn on waffle maker and when ready, add 1/2 cup of batter and cook for about 3 – 5 minutes.

5  While waffles are cooking, melt butter in large frying pan then add zucchini and onions and cook until tender.  Place a couple spoonfuls in each waffle and sprinkle with Parmesan.

Here’s a look at the waffle without anything in it

Zucchini Parmesan Waffle Bowl

Zucchini Parmesan Waffle Bowl

Makes about 10 – 11 waffles

The recipe for the waffles came with the waffle bowl maker.

Leftover Cake

Leftover Cake

Leftover Cake

As you might have guessed from the title, I had some leftovers so I decided to make good use of them.

I had leftover chocolate cake layers from a wedding cake, recipe here.

And I had leftover buttercream frosting from the wedding cake as well, recipe here.

And I had leftover chocolate ganache from I can’t even remember what, but here is a recipe for ganache.

And in addition to all the leftovers, I really wanted to practice a drip cake so there you go!

PS It was delicious!

The Best Zucchini Brownies

The Best Zucchini Brownies

The Best Zucchini Brownies

I’m waging war once again this summer against the onslaught of zucchini coming from just two plants in my garden.  It’s insane!  This recipe was a big hit around here, I hardly had any while the hubs and son gobbled it up!


1/2 cup canola oil

1/2 cup chocolate chips

2 tablespoons cocoa

1 cup sugar

1 egg and 1 egg yolk

1 teaspoon vanilla

1 cup grated or ground zucchini

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup flour


1/4 cup butter

2 tablespoons cocoa

1/4 cup chocolate chips

2 tablespoons milk

1/2 teaspoon vanilla

1 1/2 cups powdered sugar

1  For the brownies, preheat oven to 350.  Line a 9 x 13″ baking pan with parchment paper.  Lightly spray parchment with cooking spray.

2  In medium saucepan, melt oil, chocolate chips and cocoa over medium heat.  Remove from heat and stir in sugar, eggs, vanilla, and zucchini.  Stir in dry ingredients.  Pour into pan, spreading evenly and bake 15 – 20 minutes or until toothpick comes out clean when inserted near center.

3  For the frosting, while brownies are baking, melt butter, cocoa, chocolate chips and milk together then simmer gently for 1 minute.  Remove from heat and whisk in vanilla and powdered sugar.

4  When brownies are out of the oven, pour hot frosting immediately over hot brownies.  Spread to smooth.  Cool 5 – 10 minutes before digging in.

recipe from Lauren’s Latest

Rocky Road Fluff Dessert Salad

Rocky Road Fluff Dessert Salad

Rocky Road Fluff Dessert Salad

And another dessert salad for the books!  If you love chocolate, pretty sure you’ll love this!

1 (3.9 oz) box instant chocolate fudge pudding mix

1 cup milk

1 (8 oz) tub Cool Whip, thawed

1  1/2 cups mini marshmallows plus extra for garnish

3/4 cups mini chocolate chips plus extra for garnish

3/4 cup sliced almonds plus extra for garnish

1  Whisk together the pudding mix and milk until smooth and thickened.  Fold in Cool Whip.

2  Stir in marshmallows, chocolate chips and almonds.  Refrigerate for 1 hour.

3  Sprinkle with marshmallows, chocolate chips, and almonds before serving.

recipe from Inside Bru Crew Life


Mandarin Orange Cookie Dessert Salad

Mandarin Orange Cookie Dessert Salad

Mandarin Orange Cookie Dessert Salad

Some of Bob’s family came over the other night to have a little sendoff for our niece Abby who is headed to France to serve a mission for our church.  I decided to make some dessert salads for the occasion and this was one of them along with a Snickers Caramel Apple Salad too.  They were both delicious!

2 (3.4 oz each) packages vanilla instant pudding

2 cups buttermilk or milk

2 (8 oz each) tubs of Cool Whip, thawed

1 (20 oz) can pineapple tidbits, drained well

2 (11 oz each) cans mandarin oranges, drained well

1 (11.5 oz) packaged fudge striped cookies

1  In a large bowl, whisk together the pudding mixes and buttermilk or milk then fold in the Cool Whip.

2  Stir in the pineapple tidbits and the mandarin oranges carefully.

3  Break cookies into bite size pieces and stir into salad.

4  Serve immediately.  If not serving immediately, wait to add cookies until right before serving because they will get mushy.

recipe from Six Sisters Stuff

Sticky Rice with Mango

Sticky Rice with Mango

Sticky Rice with Mango

My friend Joe showed me how to make Sticky Rice, not only that but he bought me all the things required to make the sticky rice AND he said I could share his instructions for making it with you guys!  Woo Hoo!!  Thanks Joe!


Thai sticky rice, Thai sweet rice, or Thai glutinous rice

Chaokoh or Mae Ploy coconut milk (cream)



mangoes, peaches, and/or nectarines

toasted sesame seeds

Here is the rice and coconut milk Joe bought for me:

Thai sweet rice and coconut milk

Thai sweet rice and coconut milk


steamer – basket and pot

Looks like this:

Steamer Basket and Pot

Steamer Basket and Pot

1  Soak 2 cups of rice overnight (12 hours) in lukewarm, not hot, water, making sure that the water is covering the rice with several inches to spare.

2  After 12 hours, drain rice and place in steamer basket and set the basket in the steamer pot with about 3″ of water in the bottom of the pot.  Cover with a lid that is large enough to touch the inside of the basket from all sides without sitting on the rice.  The pot should have enough water to boil for at least 30 minutes without drying out, but not so much as to touch the basket when boiling.  Boil 10 – 15 minutes or until rice seems to stick together and then take the basket out of the pot and shake it to rotate the rice in a ball so that the top of the rice is now on the bottom of the basket.  Cover with lid again and cook another 5 – 10 minutes or until rice will clump together in your hand.  Roll rice out of basket into a food storage container and seal tightly with lid.  (You could eat this rice right now with barbecue!)

3  Heat 1 – 2 cans of coconut milk just short of boiling.  Add salt until you can just barely taste it.  Then add sugar until the mixture tastes too sweet, making sure the sugar gets dissolved.  Save a small amount of this mixture, about 1/4 cup in a separate container.  Start adding the sticky rice to the coconut milk mixture until it is the consistency of wet cement.

4  Serve quickly with slices of mango/peaches/nectarines, sprinkling with toasted sesame seeds and a drizzle of the reserved coconut milk mixture.

recipe courtesy of Joseph Garrard