Zucchini Zucchini Zucchini!

Say zucchini over and over again really fast...it starts to sound like skinny-funny, huh? Anyway, it's that time of year when zucchini is coming out of our ears! But I don't mind, I truly love this vegetable. So many things to make with it, and so little time before it starts to rot!
Here's my wanna make zucchini recipe list for this season:

-Lora's Zucchini Soup
-Shanadee's Chocolate Zucchini Bread
-Taste of Home's Zucchini Chicken Pasta
-Pioneer Woman's Zucchini Fritters
-and last but not least, find a killer Fried Zucchini recipe-like the one I had when I was 10 years old, I haven't found one as good since! Laura, you're the only one who really understands this! You were at the restaurant with me and we both know we haven't been the same since!




Zucchini Cupcakes with Brown Sugar Frosting
adapted from Taste of Home-makes 2 dozen

Preheat oven to 350 degrees-place cupcake liners in 2 muffin pans.

3 eggs
1 1/3 cup sugar
1/2 cup oil
1/2 cup orange juice
1 tsp almond extract-optional
2 1/2 cup flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cloves
1 1/2 cup finely grated zucchini

In a med. size bowl beat eggs-add sugar, oil, oj, and extract. Mix well. In another bowl whisk all dry ingreds. and add to egg mixture stirring well to combine-fold in zucchini.

Add filling to muffin pans. Fill 3/4 full in each cup. Bake for 20 minutes. Cool.

Brown Sugar Frosting

1 cup brown sugar
1/2 cup butter-room temp.
1/4 cup milk
1 tsp vanilla
2 cups powdered sugar

In a saucepan combine brown sugar, butter, and milk. Bring to a boil over med. heat-cook and stir for 2 minutes. Remove from heat-add vanilla and whisk in powdered sugar until it's nice and smooth. It will be sort of runny. Kindof in between a glaze and frosting. Frost cupcakes right away or frosting will start to harden.

A CAPITOL FOURTH!

Our good friends, the Thompsons came for a visit in the beginning of July. They were here for 2 short weeks and still didn't get in all the sites! They were our own personal tour guides (they did a short internship here years ago) and helped us appreciate even more how amazing it is to live in an area full of such rich history! We are now seasoned tour guides and ready to take reservations for anyone willing to blow their budget and come for a visit! We promise we won't get lost on your guided tour because we will soon be equipped with a GPS system, a necessity (we've now learned) for these parts! Just be prepared to gain at least 5 pounds, because I really like to feed my guests good! There's a lot of walking, so you can walk it off as you go! Just get ready for a finger lickin' site seein' good time! Anyone...anyone? Maybe this will entice you...

This is Aimee's 4th of July tradition - I always feel like the biggest copycat around her, but I don't care because this is the best fruit pizza I've ever had! She adds a little gourmet splash at the end, and drizzles raspberry sauce over each slice! To die for! It was such a hit, we had to make another one!

STAR SPANGLED FRUIT PIZZA
adapted from Aimee

1 cup butter - room temp.
1 cup powdered sugar
1/3 cup sugar
1 egg
2 1/2 cups flour
2 1/2 tsp baking soda
2 1/2 tsp cream of tartar
1/2 tsp pure vanilla
1/4 tsp almond extract - optional - I don't care much for it-I know, I'm not normal!

In a mixer cream butter and sugars, add egg and vanilla mixing to combine. Add the additional ingredients, mix well-it will be sticky. Patiently :) spread mixture evenly into a lightly sprayed rimmed cookie sheet.

Bake @ 325 Degrees for 12-15 minutes-don't over bake! The top should be just starting to brown. Let cool completely.

FROSTING

1 1/2 blocks (12 oz) cream cheese
1 cup powdered sugar
1 1/4 tsp pure vanilla

In a mixer, mix until nice and creamy and spread over cooled cookie.

RASPBERRY SAUCE

1 small container of frozen SWEETENED raspberries (in freezer section by the frozen fruit)
Puree in a blender or food processor. Drizzle over each slice! This really makes it!!!!

Summer Sandwich Lovin...Happened So Fast!

Meet my sister Zana, her tummy, and a yummy sandwich!

(That's Zana's shirt, not her skin :)

This is the perfect sandwich to shake you out of the same ol' sandwich blahs! Don't get scared when you read the ingredients. I personally have never bought Russian dressing in my life, but it seriously makes the sandwich. I've served it to family, friends and an unborn baby boy, and they all agree, this is the perfect summer sandwich!

Turkey Coleslaw Sandwich

6 Kaiser Rolls
1/2 lb Oven Roasted shaved turkey from the Deli
6 slices Havarti cheese
Russian Dressing-I used Ken's Steakhouse, it looked the creamiest (If you can't find creamy Russian Dressing, use a good quality Thousand Island-I hear they're pretty similar:)

1 bag of shredded cabbage - recipe follows

In a medium bowl empty the bag of shredded cabbage - add 3 Tb sugar, 1 Tb apple cider vinegar, and 1/3 cup mayonnaise (I use light). Toss well to combine.

Lightly butter rolls and broil until lightly browned.

To assemble sandwiches, spread a thick layer of coleslaw then the turkey and a slice of cheese. On the top bun, spread a generous amount of Russian dressing. Happy Summer Eating!