Warm Triple-Chocolate Pudding Cake Recipe

For Chocolate Lovers!

Ingredients:              

1 pkg.  (2-layer size) devil's food cake mix
2 pkg.  (3.9 oz. each) JELL-O Chocolate Fudge Flavor Instant Pudding
1/3 cup  sugar
2 cups  cold milk
1-1/4 cups  water
3 cups  JET-PUFFED Miniature Marshmallows

3 oz.  BAKER'S Semi-Sweet Chocolate
Make it:
HEAT oven to 350°F.
PREPARE cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Beat dry pudding mixes, sugar, milk and water with whisk 2 min.; pour over cake batter. Place on rimmed baking sheet.
BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 10 min. Meanwhile, heat broiler.
TOP cake with marshmallows. Broil, 6 inches from heat, 30 sec. to 1 min. or until marshmallows are golden brown. Melt chocolate as directed on package; drizzle over marshmallows. Cool 15 min.
Serves 16

Photo by Kraft
Source: http://www.kraftrecipes.com/recipes/warm-triple-chocolate-pudding-cake-131235.aspx?cm_mmc=eml-_-survey1-_-201310-_-1169&cm_lm=%%COREM_ENCRYPT_INDIV_ID%%

Long John Silver's CopyCat Fish Batter

This works great with fish and Onion Rings

3/4 cup flour

2 tablespoons cornstarch

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

3/4 cup water

Directions:

1 Sift dry ingredients.

2 Add water and mix well.

3 Use to coat fish or chicken filets.

4 Cover the fish completely.

5 Deep fry until a nice golden brown

Recipe by Mysterygirl

 Photo by Susie D

Source: http://www.food.com/recipe/long-john-silvers-fish-batter-42780

Fried Fish

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Rum Summertime Drink

In a 12oz glass
3/4oz. Malibu pineapple liquor
1/4oz Mt. Gay rum (light)
2oz. Crushed pineapple
4oz coconut milk
Add ice an stir.

You'll enjoy it if you like these mixers
Contributed by Wolf Carr

Pineapple rum drink      coconut milk and rum drink

Zucchini Pizza with Olive Vinaigrette

Zucchini Recipe
Serves 4
Cornmeal, for dusting                
1 pound pizza dough
2 small zucchini, quartered lengthwise and thinly sliced
2 ounces Provolone cheese, coarsely grated
2 tablespoons olive oil, divided, plus more for drizzling
Kosher salt and freshly ground black pepper
2 teaspoons red-wine vinegar
1/2 cup pitted green olives (about 14), coarsely chopped
1/2 teaspoon anchovy paste
2 tablespoons chopped parsley

Preheat the oven to 475° F with a rack in the bottom position. Place a large rimmed baking sheet upside down on the rack to preheat, 8 minutes. On a piece of parchment paper dusted with cornmeal, using a lightly floured rolling pin, roll pizza dough into a large circle, about ¼-inch thick. Scatter it with zucchini and Provolone, drizzle with olive oil and season with salt and pepper. Carefully remove the hot baking sheet from the oven and slide the parchment with the dough onto it. Bake until the dough is golden and crisp, 8 to 10 minutes. Meanwhile, chop olives and transfer to a bowl with vinegar, anchovy paste, parsley and 2 tablespoons oil. Stir together to combine. Before serving pizza, drizzle with vinaigrette. Serve with side salad.

Source: http://food52.com/recipes/22777-zucchini-pizza-with-olive-vinaigrette

Zucchini Summer Skillet with Poached Eggs + Garlic Butter Baguettes

Zucchini Recipe

Ingredients:
1 small baguette, cut into slices        

2 tablespoons unsalted butter
1 garlic clove, minced
3 slices thick-cut bacon
1 shallot, diced
2 garlic cloves, minced
2 zucchini, cubed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon smoked paprika
2 ounces goat cheese
2-4 eggs, cooked to your liking

Directions:
Preheat oven to 375 degrees F. Place the baguette slices on a baking sheet. Bake until slightly golden, about 6 to 8 minutes, then remove from the oven. While the toast is baking, heat the butter in a small saucepan over medium heat. Whisk constantly as it bubbles until brown bits appear on the bottom, anywhere from 5 to 8 minutes. The minute the brown bits appear, turn off the heat and remove the skillet. Continue to whisk for 30 seconds then stir in the garlic.
Heat a large skillet over medium heat and add the bacon. Cook until crispy and fat is rendered, then add in the shallot, garlic, zucchini, salt, pepper and paprika. Stir to coat the ingredients in the bacon fat and cook until the vegetables soften and become slightly golden, about 5 to 6 minutes. Stir occasionally. Add in half of the goat cheese and stir. Turn off heat.
While the zucchini is cooking, cook your eggs as desired. I poached mine using this method from smitten kitchen. It never fails me. Drizzle the garlic brown butter over the baguette slices and serve the zucchini and egg with extra goat cheese and a sprinkle of salt and pepper.

Source:  http://www.howsweeteats.com/2013/07/zucchini-summer-skillet-with-poached-eggs-garlic-brown-butter-baguettes/

Blueberry Zucchini Muffins

Zucchini Muffin Recipe

Yields 12 muffins

• 1 1/2 cups white whole wheat flour         
• 1/2 tsp salt
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 1/2 tsp cinnamon
• zest of 1 lemon
• 20 packets truvia (or 1 cup sugar)
• 2 eggs
• 2 tsp vanilla
• 1/2 cup greek yogurt
• 1 1/2 cups zucchini, shredded
• 1 1/2 cups blueberries

In a small bowl, stir together the flour, baking powder, baking soda, salt, and lemon zest. In a large bowl, beat together the eggs, greek yogurt, vanilla, and Truvia. Slowly stir in the flour mixture until just incorporated. Fold in the zucchini and blueberries.

Scoop 1/4 cup batter each into the wells of a lined muffin tin. Bake at 350ºF for 20-25 minutes, until a toothpick comes out clean. Cool slightly in the pan, then remove to a wire rack to cool.

Store in an airtight container - can be frozen, well wrapped, for up to two months.

adapted from My Baking Addiction

Source:  http://cookingalamel.com/2012/09/blueberry-zucchini-muffins.html

 For more zucchini just click on the Zucchini Recipes tab at the top of the page.

Blueberry Muffin recipe