Chocolate Zucchini Bread
This is a sweet and moist quickbread and chocolate makes is a great dessert treat when you top it with frozen yogurt, ice cream or a little whipped cream!
2 (1 ounce) squares unsweetened chocolate
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips
How to Prepare:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Then, in a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Allow loaf to cool, cut into slices and enjoy the nutritious chocolate deliciousness.
Yield: 6 Servings; Cost per Serving: $.75 for the meatless version, $1.25 if you like the beef tostadas.
Save your dailydollars and a lot of time by turning your kitchen into a restaurant!In this super fast recipe, tortillas are filled with refried beans and salsa, topped with cheddar cheese, and baked until the cheese melts. Sprinkle some fresh cilantro on top and serve with sour cream and fresh lettuce. Choosing the beefy version still doesn’t beef up the bill too much!
6 (6-inch) flour or corn tortillas
3/4 cup fat-free refried beans
3/4 cup jarred red salsa
1 cup shredded Cheddar (about 2 1/2 oz.)
1 tablespoon finely chopped fresh cilantro
1 cup shredded Romaine lettuce
2 tablespoons sour cream
3/4 lb. ground beef, browned and drained
How to Prepare:
Preheat oven to 400°F. Mist every other cup of a 12-cup muffin tin with nonstick cooking spray. Soften tortilla stack in microwave for 15 seconds and gently press a tortilla into each sprayed cup, flattening out edges. Divide beans among tostadas, top with salsa and sprinkle with cheese. You can also add cooked and crumbled ground beef to the tostada mixture if you prefer to have beef in your tostadas. Bake until warmed through and the tortilla shells are toasted, approximately 7 minutes. Be sure to watch them to prevent the tortilla shells from getting too toasty. Place each tostada on a plate and sprinkle with cilantro. Top with some lettuce and a small dollop of sour cream. Serve with extra salsa, if desired. Ole!
Jalapeno Pepper Poppers
It’s just enough heat!
24 small jalapeño chilis
1 (8 oz.) package cream cheese, softened
1 cup grated Cheddar (4 oz.)
2 tablespoons chopped fresh cilantro
1 cup all-purpose flour
2 large eggs, beaten
1 cup plain bread crumbs
Salt and pepper
How to Prepare
Wearing rubber gloves, cut jalapeños in half lengthwise with a paring knife and remove seeds. Leave stems intact.
In a large bowl, combine cream cheese, Cheddar and cilantro, and mix well. Fill half of jalapeños generously with cheese mixture; top each stuffed chili half with an empty chili half.
Place oil in skillet and warm it over medium high heat until it reaches 375°F. You should have at least 2 inches of oil in the skillet to prevent sticking.
Arrange 3 bowls on a counter. Place flour in one, eggs in another and bread crumbs in third. One at a time, dip chilis in flour and drop into the eggs carefully. Do not allow the 2 halves to separate. Using the other hand to remove the chilis, let the excess drip off and drop chilis carefully into the bread crumb mixture. Roll each chili in bread crumbs with your dry hand to coat them completely. Remove chilis with your dry hand. (Chilis can be made several hours ahead up to this point. Cover and refrigerate.)
Fry a few peppers at a time in hot oil until they turn golden brown, 3 to 5 minutes. Drain on paper towels. Let the oil return to 375°F before beginning next batch so that the poppers are crispy. Serve warm.