Fried Zucchini

Ingredients

• Peanut oil, for frying
• 3 large zucchini, cut into 1/2-inch rounds
• 1/2 cup all-purpose flour
• 1 1/2 cups panko bread crumbs
• 1/4 cup finely grated Parmesan
• 2 tablespoons finely chopped fresh parsley leaves
• 1/2 teaspoon red pepper flakes
• salt and freshly ground black pepper
• 3 eggs, lightly beaten
• 1/4 cup water

Directions

Spicy Dipping Sauce:

• 1 cup sour cream
• 2 tablespoons buttermilk
• 1 medium shallot, finely chopped
• 1 tablespoon chopped chives
• 1/4 teaspoon cayenne pepper
• Dash hot sauce
• Kosher salt and freshly ground black pepper

Preheat oil in a deep-fryer to 350 degrees F.
Measure flour into a pie plate. In another pie plate combine panko, Parmesan, parsley, red pepper flakes and salt and pepper, to taste. In a third plate add eggs and water. Dredge the zucchini in the flour, followed by the egg and finally in the panko.
Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 3 to 4 minutes. Drain on a paper towel lined sheet tray and immediately season with salt and pepper. Serve alongside the zucchini.
For the sauce:
Add all the ingredients into a serving bowl and mix until incorporated. Cover with plastic wrap and let flavors marinate for at least 1 hour.

Source: Food Network - Down Home with the Neely's

Ok normally I use Frangelico only for Chocolate Cake shots and couldn't imagine using it any other way until I found this yummy recipe for cheesecake.

Frangelican Chocolate Cheesecake

Servings: 12

* Crust:

* 1 1/4 cup ground chocolate wafers


* 1/4 cup ground hazelnuts


* 2 tbsp brown sugar


* 1/2 tsp hazelnut extract


* 3 tbsp melted unsalted butter
* Filling:


* 6 oz semisweet chocolate, chopped


* 4 tbsp unsalted butter


* 20 oz cream cheese, softened


* 2 eggs


* 3 egg yolks


* 1 cup sugar


* 1 tsp hazelnut extract
* Topping:


* 6 oz semisweet chocolate, chopped


* 1 tbsp Frangelica liquor


* 2 1/3 cup heavy whipping cream


* 1/2 cup sugar


* Garnish with chocolate curls

Mix crust ingredients together in bowl, press into bottom of spring form pan and place in preheated 350 degree oven for 6 minutes. Remove from oven and let cool. When cool, lightly grease inside of pan. In double boiler over simmering water melt chocolate and butter together, stirring until smooth then transfer to mixing bowl. Add cream cheese, eggs and yolks, sugar and hazelnut extract, beat until smooth and creamy, pour into spring form pan and place in hot oven to bake for 35 minutes or until set. Remove from oven and cool on wire rack.
When completely cool, cover and place in refrigerator. Topping: In double boiler over simmering water melt chocolate with Frangelica and 1/3 cup cream, stirring until smooth then let cool. Beat remaining 2 cups whipping cream in clean, metallic bowl until stiff peaks form, fold in cooled chocolate and sugar and transfer contents to pastry bag and decoratively pipe mousse in small circular peaks onto cheesecake. Garnish with chocolate curls, slice and serve.

Zucchini Casserole

* 6-8 Servings


* Prep: 40 min.

* Bake: 1 hour

Ingredients

* 3 whole chicken breasts, precooked, chopped in chunks (3/4-inch) or 4 cups chopped leftover chicken or turkey

* 6 cups diced unpeeled zucchini

* 1 cup diced onion

* 1 cup shredded carrots

* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

* 1 carton (8 ounces) sour cream

* 1/8 teaspoon garlic powder

* 1 package chicken flavor stuffing mix

* 1/2 cup butter

* 1 cup (4 ounces) shredded cheddar cheese, optional

Directions

* Combine zucchini and onion in medium saucepan, add water to cover and bring to a boil. Boil for 5 minutes; drain and cool. Combine carrots, soup, sour cream and garlic powder in large bowl. Add zucchini/onion and chicken; mix.

* Spread in greased 13-in. x 9-in. baking dish. For topping, melt butter in skillet, add bread stuffing and seasoning packet and toss well. Sprinkle over casserole. Top with cheese if desired. Bake at 350° for 1 hour or until golden brown. Yield: 6-8 servings.

Chicken & Salsa Wraps

Chicken and Salsa Wraps

Recipe By : Real Food for Real People


Serving Size : 8 Preparation Time :0:00


Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium Tomatoes -- chopped

2 ounces Diced Green Chiles

1/3 cup Sliced Green Onions -- including tops

1 teaspoon Vegetable Oil

1 pound Chicken Breasts, no skin, no bone, R-T-C -- cut into 1-inch cubes

2 tablespoons Water

1 ounce Taco Seasoning Mix

8 large Flour Tortillas -- warmed to soften



In large bowl, combine tomatoes, chilies, and green onions; set aside. In large skillet, heat oil over medium-high heat; add chicken then cook about 2 minutes. Add water and taco seasoning; continue to cook until chicken is cooked through. Mix in tomato salsa mixture to skillet of seasoned chicken. Place 1/2-cup filling on each tortilla; roll up and wrap in plastic wrap. Refrigerate until ready to serve.


Per Serving (excluding unknown items): 326 Calories; 7g Fat (20.4% calories from fat); 20g Protein; 44g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 611mg Sodium.


Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Oven Baked Pineapple Pork Chops

8-oz. can pineapple slices, drained and 4 T. juice reserved



2 T. soy sauce


1/2 t. ground ginger


1/2 t. garlic powder 4 pork loin chops


1/3 c. Italian-seasoned bread crumbs


1 t. paprika


Combine reserved pineapple juice, soy sauce, ginger and garlic powder in a


shallow bowl; add pork chops, turning once to coat. Marinate in the


refrigerator for at least 4 hours. Gently toss bread crumbs and paprika in a


pie plate; add pork chops, coating both sides. Arrange pork chops in an


ungreased shallow 13"x9" baking pan. Bake at 350 degrees for 25 minutes.


Turn pork chops; place one pineapple slice on each pork chop. Bake 25


additional minutes. Makes 4 servings.

Milk Toast Recipe

My daughter's boyfriend told me about this recipe, said his mom makes it and they (the teens) were saying how gross it sounds, I thought it sounded yummy so I'm sharing.

(2 servings)



4 slices of toast


4 pats of butter


1 tsp cinnamon and sugar


1/2 cup milk


Heat milk on low.
Butter toast as you usually would and sprinkle each piece with cinnamon and sugar. Tear the toast into bite-sized pieces and place in two cereal bowls.
Pour warm milk over toast pieces.

In the early 1900s, Milk Toast was popular fare for children and the ailing. It is still popular today among poor families and singles.

13 Ways to Use Cucumbers

1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.
2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.
3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.
4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.
5. Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!
6.. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!
7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explores for quick meals to thwart off starvation.
8. Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.
9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!
10. Stressed out and don't have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber with react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown the reduce stress in new mothers and college students during final exams.
11. Just finish a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemcials will kill the bacteria in your mouth responsible for causing bad breath.
12. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but is won't leave streaks and won't harm you fingers or fingernails while you clean.

13. Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!

Roasted Pepper & Tomato Soup

•2 Tablespoons butter



•2 Tablespoons flour


•16 oz can of whole tomatoes with Italian seasoning, undrained


•7 oz. jar of roasted red peppers, drained


•1 cup chicken broth


•6 oz. can tomato paste


•1 clove garlic, minced


•1 Tablespoon sugar


•1 Tablespoon dried basil or 2 fresh basil leaves, finely chopped


•Salt and pepper to taste






Melt butter in large saucepan. Stir in flour to make a roux and cook for about 2-3 minutes stirring constantly. Add tomatoes, red peppers, broth, tomato paste, garlic, sugar and salt and pepper. Cook until soup bubbles. Puree with an immersion blender or in batches in a standing blender.

Roasted Maple Apples

Roasted Maple Apples

Serves 6


1 Tbsp butter


6 small red apples, washed and halved


2 Tblsp maple syrup


6 sprigs fresh sage (optional)
Preheat oven to 400 degrees.

Heat butter in ovenproof saute pan' over MEDIUM heat until melted. Add apples, cut side down; cook until golden on underside, about 4-5 min. Turn apples over,drizzle maple syrup over top of apples. Add sage to pan, if using.


Place on center rack of oven. Roast apple halves until tender and beginning to caramelize on surfaces about 15 min.


Note: Use 9 x 13-inch baking pan if you do not have an oven-proof saute pan.

Easy Peach Cake

Easy Peach Cake



1 pkg. yellow cake mix


1 (20 oz) can peach pie filling


3 eggs


TOPPING:


1/2 c. flour


1/2 c. sugar


1/4 c. margarine


1/2 c. nuts






Mix cake mix, pie filling, and eggs. Beat until peaches are in small pieces. Spread in greased and floured 9 x 13 inch pan. Mix Topping ingredients and sprinkle on top of batter. Bake at 350 degrees for 40 to 45 minutes until center springs