Frozen Pina Colada Pie

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Recipe from Woman's World, 9/6/10 issue

Whisk together 2 pkgs (3.4 oz each) instant vanilla pudding mix, 1 1/2 cups milk and 1 1/4 tsp coconut extract until thickened. Stir in 4 drops liquid yellow food coloring, then 1 can (8 oz) crushed pineapple, drained and 1/4 cup toasted flaked coconut. Fold in 3 cups thawed Cool Whip. Spread in 1 pkg. (6 oz) prepared shortbread crumb crust. cover; freeze 6 hours or overnight. Before serving, spread with 2 cups thawed Cool Whip and 1/4 cup sweetened, flaked coconut. Makes 12 servings.

In a hurry? No need to freeze - just refrigerate until set, about one hour.

Pesto Pasta

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Started the pesto sauce before I realized that we were out of walnuts (my usual, cheapskate substitution for the traditional pignoli nuts in the sauce). Well, I had already told the kids we were going to have pesto past for supper, so I threw almonds into the food processor with the garlic, lemon juice, parmesan cheese, and fresh basil leaves. After a few whirls on high and drizzling in both olive oil and warm water, I achieved the right consistency. The kids can't tell a difference and I have to say it's a great new flavor twist! Pictured here, the pesto has been tossed with fettucine and fresh broccoli. I added fresh, raw tomato to my bowl and we all enjoyed.

Zucchini Boats

It's too hot to put the oven on, but we wanted stuffed zucchini. No problem, we will just bake them on the grill.

Well, it was 6:15 and everyone was starving, so I short-cutted it. This is a method worth remembering!

Cut two large (not huge) zucchinis length-wise and scoop out the seeds. Microwave on high about three minutes or until it begins to soften. Rub the "boats" with oil and season to taste (I used fajita seasoning). Throw the boats on the grill to finish cooking and to achieve those yummy char lines.

Meanwhile, brown 1-1.5 lbs ground sirloin. Add veggies of choice-I used a little onion, shallot, green pepper, zucchini, and some leftover grilled veggies from the day before. Saute until you're happy with the tenderness. Sprinkle in a bunch of Garlic and Herb Mrs Dash and some ground cumin. Add two chopped, juicy tomatoes. Finally, mix in a handful each of breadcrumbs and grated parmesan cheese.

Spoon beef mixture into the grilled boats, top with grated cheese (parmesan or Mizithra) and serve with garlic bread and a simple salad of tomatoes, cukes, basil and fresh mozzarella sprinkled with balsamic vinegar.

If you hustle, this can be ready in 30 minutes, Rachael Ray-style! Supper was a hit with the whole family and there were no leftovers! YUM!!!!!!
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Recipe: Chocolate Zucchini Cake: Transform Extra Zucchini Into A Delicious Dessert

Recipe: Chocolate Zucchini Cake: Transform Extra Zucchini Into A Delicious Dessert

Pig in a Pancake

You've heard of Pig in a Blanket, right? Well, my kids have invented and enjoy what I call Pig in a Pancake. I cook sausage patties, then place on the griddle, ladle the pancake batter over it and cook the pancake as usual. The kids really dig this, but Todd and I prefer to keep the syrup separate from the sausage.

Todd's Saturday morning treat- Candied Pancakes. To do this, I make a maple walnut sauce by combining butter, brown sugar, walnuts and a squirt of maple syrup (real or log cabin). Bring the mixture to a boil, then pour into a shallow bowl and refridgerate until the pancakes are ready. Cooling the sauce down allows it to thicken and ensures it won't melt the butter! (If you know Todd, you know how important it is to not melt the butter!)
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Mock Apple Pie

In a side by side taste test, I'm not sure if I could identify the zucchini! It's THAT good!

Recipe from allrecipes.com

Ingredients
1 recipe pastry for a 9 inch double crust pie
2 large zucchini
2 tablespoons lemon juice
1 pinch salt
1 1/4 cups packed brown sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons cream of tartar
1 pinch ground nutmeg
3 tablespoons all-purpose flour

Directions
1.Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
2.In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK.
3.Place filling into a 9 inch pie crust, dot with butter, and place top crust on.

Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

First Garden Tomato

Now, what to do with it? I'm thinking of eating it like an apple...
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