Taco Bake

(Courtesy of cantstayoutofthekitchen.com)

Ingredients:
1 1/2 lbs. lean ground beef
1 can (14.5 oz. diced tomatoes with green chilies
1/2 c. water
1 c. sour cream
1 pkg. taco seasoning
8-12 oz. Colby-Monterey jack cheese, shredded
Corn tortilla chips

Directions:
Preheat oven to 350 degrees.

In a medium skillet over medium heat, brown the ground been and drain the fat.

Add the diced tomatoes with green chilies, water, sour cream and taco seasoning; mix.  Let simmer for 5-10 minutes.

In the bottom of a greased 9x13 baking dish, place a layer of tortilla chips.  Cover with a layer of meat mixture then a layer of cheese.  Repeat this process until the last layer of cheese.

Bake for 20 minutes, or until the cheese is bubbly.

Note: You can always add any of the following ingredients if you would like: drained corn, drained and rinsed pinto/black beans, sliced olives, diced bell peppers or sliced jalapeno peppers.

Cinnamon Swirl Zucchini Bread

(Courtesy of delightfulemade.com)

Ingredients:
1 c. fresh zucchini, finely shredded
2 eggs
1/2 c. vegetable oil
1/2 c. plain Greek yogurt
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
3/4 c. granulated sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves (I omitted this because I did not have it in my pantry)
SWIRL:
1/2 c. granulated sugar
1 Tbsp. cinnamon

Directions:

Preheat oven to 350 degrees. Spray and line (with parchment or waxed paper on bottoms) a 9x5 loaf pan. Set aside.

In a large mixing bowl combine the wet ingredients (zucchini, eggs, oil, yogurt and vanilla). Mix to thoroughly combine. In a separate bowl, combine the dry ingredients (flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves).

Gradually sift the dry ingredients into the wet ingredients. Stir the batter just until all the ingredients are fully incorporated. Don't over mix, or you'll get large air bubbles in the bread.

In a small bowl, combine the cinnamon and sugar to create the cinnamon swirl.

Pour the HALF of the batter into the prepared pan. Top with HALF of the cinnamon sugar. Then add the remaining batter over the top of the cinnamon sugar, and spread evenly to the edges of the pan. Sprinkle the remaining half of the cinnamon sugar over the top of the batter. Using a knife, run it up and down the pan, and side to side through the batter and cinnamon sugar to create a swirl.

Bake at 350 for 60-65 minutes until golden brown, and toothpick inserted comes out clean and free of crumbs.

Let bread cool in pan for 10-15 minutes. Remove bread from pan, slice and serve. Store leftovers in airtight container at room temperature.

Blueberry Zucchini Bread

(Courtesy of averiecooks.com)

Ingredients:
1 large egg
1/2 c. light brown sugar, packed
1/3 c. canola or vegetable oil
1/4 c. granulated sugar
1/4 c. sour cream (light is ok) or Greek yogurt
1 tsp. vanilla extract
1 c. all-purpose flour + 1/4 c. for tossing with blueberries
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt, or to taste
1 c. coarsely grated zucchini, laid loosely in cup and not packed (do not wring out)
1 c. (6 oz.) fresh blueberries

Directions:
Preheat oven to 350 degrees.  Spray a loaf pan with nonstick cooking spray; set aside.

In a large bowl, add the first 6 ingredients (through vanilla) and whisk to combine.

Add 1 c. flour, baking powder, baking soda, salt and stir until just combined; do not overmix.

Add the zucchini and stir to combine; set aside.

To a medium bowl, add the blueberries, 1/4 c. flour (helps to prevent them from sinking while baking) and toss to coat.

Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; do not overmix.

Turn batter out into the prepared pan, smoothing the top lightly with a spatula.  

Bake for about 55-60 minutes or until the top is golden brown , the center is set and a toothpick inserted in the center comes out clean (or with a few crumbs but no wet batter).  If the loaf if browning too quickly, tent the pan with a sheet of foil draped loosely over it at the 40 minute mark.  Baking times will vary depending on moisture, climate and oven.

Allow the bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.  Keep bread in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.

Chocolate Chip Zucchini Banana Bread

(Courtesy of spendwithpennies.com)

Ingredients:
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 1/4 tsp. cream of tartar
1/2 tsp. salt
1/2 c. canola oil
2/3 c. granulated sugar
1 large egg, lightly beaten
1 c. finely grated zucchini
1 c. mashed banana
1 1/2 c. chocolate chips

Directions:
Preheat oven to 350 degrees.

Grease a loaf pan with nonstick cooking spray.

In a medium bowl, whisk together flour, baking powder, baking soda, cream of tartar and salt; set aside.

In the bowl of an electric stand mixer, beat together oil and sugar.  Add egg and continue mixing.  Add zucchini and mix on medium speed until blended.  

Starting and ending with the flour, alternate adding the flour mixture and the mashed banana, a little at a time, while the mixer runs on low.

Fold in the chocolate chips and pour batter into prepared pan.

Bake 50-55 minutes, tenting with foil for the last 15 minutes to avoid too much browning.  Allow bread to cool before slicing, serve warm with a little butter.

Ceversa Margarita

(Courtesy of Taste of Home)

Ingredients:
1 can (12 oz.) lemon-lime soda, chilled
1 bottle (12 oz.) beer
1 can (12 oz.) frozen limeade concentrate, thawed
3/4 c. tequila
Crushed ice

Directions:
In a pitcher, combine liquid ingredients.  Serve in prepared glasses over crushed ice.  Can serve with lime wedges if you desire.

Cinnamon Bread

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (1/4 oz.) active dry yeast
1/3 c. warm water (110-115 degrees)
1/2 c. sugar, divided
1 c. whole milk
1/2 c. butter, cubed
1 Tbsp. salt
1 c. mashed potatoes
2 large eggs, beaten 
5-6 c. all-purpose flour
FILLING:
1/4 c. butter, melted
3/4 c. sugar
1 Tbsp. ground cinnamon

Directions:
In a large bowl, combine yeast, warm water and 1 tsp. sugar.  In a saucepan, heat milk, butter, sugar and remaining sugar until butter is melted.  Remove from heat; stir in potatoes until smooth.  Cool to lukewarm; add eggs and mix well.

To yeast mixture, add potato mixture and 5 c. flour.  Stir in enough remaining flour to make a soft dough.  Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.

Punch down and divide in half.  Roll each half into a 16x8 inch rectangle.  Brush with melted butter; combine sugar and cinnamon and sprinkle over butter.  Starting at the narrow end, roll up into a loaf, sealing the edges and ends.  Place in greased 8x4 loaf pans.  Bake loaves at 375 degrees for 20 minutes or until golden brown.  Cover with foil if they brown too quickly.  Remove from pans to wire racks; serve warm.

Creamy Tortellini Soup

(Courtesy of diethood.com)

Ingredients:
3 Tbsp. butter
1 yellow onion, diced
2-3 garlic cloves, minced
2 large carrots, thinly sliced
1 Tbsp. Italian seasoning
1 tsp. salt
1/4 tsp. fresh ground pepper
1/4 c. all-purpose flour
6 c. vegetable broth
1 pkg. (12 oz.) frozen tortellini
1 bag (5 oz.) fresh baby spinach
1 c. cream or milk or half and half

Directions:
Melt butter in a large saucepan or soup pot.  Add onion, garlic, carrots, Italian seasoning, salt and pepper; cook over medium-low heat for 6 minutes, or until vegetables are tender.  Whisk in flour; whisk until crumbly.

Slowly add broth and continue to vigorously whisk until everything is well-combined and there are no clumps.  Bring soup to a boil.  Add frozen tortellini and spinach.

Continue to cook over medium-high heat, stirring occasionally, for 5-6 minutes, or until tortellini is tender and heated through.  Stir in cream or milk; bring back to a steady boil and cook for 2-3 minutes or until smooth and thickened. 

Remove from heat and let stand for 5 minutes.  Taste for salt and pepper; adjust accordingly.

Chicken Cordon Bleu Bubble Up Bake

(Courtesy of julieseatsandtreats.com)

Ingredients:
2 cans Grands biscuits (I used butter flavored)
16 oz. alfredo sauce
2 c. Swiss cheese
1/2 tsp. garlic powder
1/2 tsp. garlic salt
1/2 lb. chicken, cooked and shredded (I used rotisserie chicken)
1/2 lb. cubed ham

Directions:
Preheat oven to 375 degrees.

Cut each biscuit into 6 pieces and place in a bowl.  Toss biscuits with alfredo sauce, garlic powder and garlic salt.  Add chicken, ham and 1 c. Swiss cheese.  Toss until well-mixed.

Spray a 9x13 baking dish with non-stick cooking spray.  Pour biscuit mixture into the pan and top with remaining cheese.  Bake at 375 degrees for 30-35 minutes or until the biscuits are done.

Keto Lasagna

(Courtesy of ketogasm.com)

Ingredients:
1 lb. ground beef
1 c. marinara
1 large zucchini
10 oz. ricotta cheese
4 oz. mozzarella cheese, shredded

Directions:
Preheat oven to 350 degrees.  Peel zucchini into strips and leave out core.  Salt and let sit for 15 minutes.

Brown ground beef in pan and add marinara.  Season well with salt and pepper.

Layer into a small casserole dish: meat, zucchini, ricotta, meat, zucchini, ricotta, mozzarella.

Cover with foil and bake for 30 minutes.  Broil, uncovered, for 2-3 minutes to brown the top.

Cheeseburger and Fries Casserole

(Courtesy of Taste of Home)

Ingredients:
2 lbs. lean ground beef (90% lean)
1 can (10 3/4 oz.) condensed golden mushroom soup, undiluted
1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted
1 pkg. (20 oz.) frozen crinkle-cut French fries

Directions:
Preheat oven to 350 degrees.  In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in soups.  Pour into a greased 9x13 baking dish.

Arrange French fries on top.  Bake, uncovered, 50-55 minutes or until the fries are golden brown.

Buffalo Ranch Chicken Casserole

(Courtesy of premeditatedleftovers.com)

Ingredients:
1 1/2-2 lbs. uncooked chicken breast, cut into bite-size pieces
1 bag (24 oz.) tater tots
1/4 c. hot sauce
1 c. ranch dressing
1 c. Mexican blend cheese
6 green onions, thinly sliced
2-4 stalks celery, thinly sliced (optional)

Directions:
Preheat oven to 350 degrees.

Combine the hot sauce and ranch dressing in a small bowl.

Place the chicken pieces and celery slices in a 9x12 baking dish.

Coat the chicken in half of the buffalo ranch sauce.

Sprinkle most of the green onions over the chicken.  Save some of the onion slices for the topping.

Place the tator tots in rows on top of the chicken pieces.

Pour the remaining buffalo ranch sauce over the tator tots.  Sprinkle with cheese over the top.  Top with the remaining green onions.  Bake at 350 for 45 minutes.

Doritos Cheesy Chicken Pasta Casserole

(Courtesy of thebestblogrecipes.com)

Ingredients:
3 c. cooked chicken (can use rotisserie chicken)
6 oz. egg noodles
1 Tbsp. chives
1 tsp. garlic salt
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel mild tomatoes
1 can corn, drained
2-2 1/2 c. Mexican shredded cheese, divided
1 bag nacho cheese Doritos, crushed

Directions:
Cook the egg noodles according to package directions; drain.

In a large mixing bowl combine the noodles, cooked chicken, chives, garlic salt, cream of mushroom soup, cream of chicken soup, tomatoes and corn.  Stir well until everything is combined.

Place 1/2 of the chicken mixture in a 9x13 casserole dish.  Sprinkle with 1/2 of the cheese.  Place the rest of the chicken mixture on top of the cheese and spread out evenly.  Sprinkle with remaining cheese and cover with foil.

Bake at 400 degrees for 20 minutes.  Remove the foil and bake an additional 5 minutes.  Remove from the oven and sprinkle with crushed Doritos.

Avocado Dip

(Courtesy of togetherasfamily.com)

Ingredients:
6 avocados, chunked small
1 can (15 oz.) corn, drained
1 can (15 oz.) black beans, drained and rinsed
1/3 c. finely chopped red onion
1 c. salsa verde

Directions:
Combine avocados, corn, black beans and red onion in a mixing bowl.  Stir to combine.  

Add salsa verde and gently stir together.  Serve right away or let chill in the refrigerator.

Caramel Puff Corn

(Courtesy of Mary Kay Greiber)

Ingredients:
1 c. brown sugar
1/4 c. light karo syrup
1 stick margarine or butter
1 bag (7-9 oz.) butter flavored or plain puff corn
1 tsp. baking soda

Directions:
Boil brown sugar, karo syrup and margarine in a microwave for 3 minutes.  Stir then add baking soda.  Stir well (it will begin to turn lighter in color and expand slightly).  Pour over puff corn in a brown paper bag.  Shake

Microwave for 45 seconds.  Shake.  Microwave 45 seconds more.  Spread on waxed paper to cool and then store in an airtight container or zip top bag.

Strawberry Moonshine

(Courtesy of myincrediblerecipes.com)

Ingredients:
4 c. sugar
12 c. water
4 c. fresh lemon juice
1 1/2 pints strawberry puree
5 c. 190 proof Everclear

Directions:
Place a large pot on low heat and pour in water and sugar.  Stir the sugar until it is completely dissolved.  Remove from the heat and let it cool to room temperature.

Wash and pat dry the strawberries.  Remove the stems and dice.  Blend the strawberries in a blender.  Mix the strawberry puree and lemon juice in with the sugar water.

Add the Everclear and stir well.  Strain the liquor mixture and make sure to remove all pulp.

Pour the mixture into mason jars and let sit in the refrigerator at least 2 weeks before drinking (the longer it sits, the better it will be).

Lick Her Right

(Courtesy of Pinterest)

Creamy Corn Zucchini

(Courtesy of Kraft)

Ingredients:
2 Tbsp. zesty Italian dressing
2 c. fresh corn kernels
1 zucchini, chopped
1/2 c. chopped onion
1 c. Mexican-style shredded four cheese
1/2 c. sour cream
3 slices bacon, cooked and crumbled
1 Tbsp. chopped fresh cilantro

Directions:
Heat dressing in a large skillet on medium-high heat. Add vegetables; cook and stir 8-10 minutes or until crisp-tender.  Remove from the heat.

Stir in cheese and sour cream; cook on medium heat 3-5 minutes or until cheese is melted and vegetable mixture is heated through, stirring frequently.

Top with bacon and cilantro.

Avocado Brownies

(Courtesy of Kraft)

Ingredients:
1 pkg. (4 oz.) Baker's unsweetened chocolate
1 1/2 c. sugar
1/2 c. mashed fully ripe avocados
1/4 c. unsweetened applesauce
1 whole egg
2 egg whites
1 tsp. vanilla
1 c. flour

Directions:
Heat oven to 350 degrees.

Line a 9x13 baking pan with aluminum foil with ends of foil extending over sides; spray with cooking spray.

Microwave chocolate in a large microwaveable bowl on high for 2 minutes, stirring after 1 minute.  Stir until chocolate is completely melted.  Add sugar, avocados and applesauce; mix well.  Blend is eggs and vanilla.  Add flour; mix well.  Pour into prepared pan.

Bake 25-27 minutes or until a toothpick inserted in the center comes out with fudgy crumbs (do not overbake).  Cool completely.  Use foil handles to remove brownies from pan before cutting to serve.

Zucchini Cupcakes

(Courtesy of Taste of Home)

Ingredients:
3 large eggs
1 1/3 c. sugar
1/2 c. canola oil
1/2 c. orange juice
1 tsp. almond extract
2 1/2 c. all-purpose flour
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
1 1/2 c. shredded zucchini
FROSTING:
1 c. packed brown sugar
1/2 c. butter, cubed
1/4 c. 2% milk
1 tsp. vanilla extract
1 1/2-2 c. confectioners' sugar

Directions:
Preheat oven to 350 degrees.  Beat the first 5 ingredients.  Combine dry ingredients; gradually add to egg mixture and blend well.  Stir in zucchini.

Fill paper-lined muffin cups 2/3 full.  Bake until a toothpick inserted in the center comes out clean, 20-25 minutes.  Cool for 10 minutes before removing to a wire rack.

For frosting, combine brown sugar, butter and milk in a large saucepan.  Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes.  Remove from heat; stir in vanilla.  Cool to lukewarm.

Gradually beat in confectioners' sugar until frosting reaches spreading consistency.  Frost cupcakes.

Parmesan Crusted Chicken with Bacon Cream Sauce

(Courtesy of ketoinpearls.com)

Ingredients:
1 lb. chicken breasts
1 Tbsp. avocado oil mayo
3 Tbsp. shredded Parmesan cheese
3 slices bacon, cooked and crumbled (reserve the fat)
1/2 c. heavy whipping cream
1 Tbsp. cream cheese
1 Tbsp. shredded Parmesan cheese
1/2 tsp. garlic powder
Salt and pepper, to taste

Directions:
Preheat oven to 400 degrees.  Rinse and dry the chicken (making sure the chicken is dry otherwise the crust will not adhere).

Using a silicone basting brush, evenly distribute the mayo on top of each breast.

Top with 3 Tbsp. shredded Parmesan cheese and place in prepared baking dish.  Bake, uncovered, 40-50 minutes or until chicken is cooked through and the juices run clear.

When the chicken has approximately 10 minutes left in the oven, begin making the sauce.

Using a skillet, warm up the reserved bacon fat over medium-low heat.  Do not let it start sizzling or bubbling.  Whisk in the heavy cream until well combined.  Continue whisking until the mixture starts to foam up on the edges of the skillet.

Add the cream cheese and whisk until smooth.  Add Parmesan and garlic powder and whisk until smooth.  Toss in some crumbled bacon, making sure to leave enough for garnishing the chicken.

Plate the meal by doing the following: place 1 breast on each plate.  Drizzle 2-3 Tbsp.sauce over the chicken.  Top with bacon crumbles.  Leftover sauce will keep in an airtight container in the refrigerator for 3-4 days.

Sundae Cone "Cake"

(Courtesy of Kraft)

Ingredients:
1 container (1.75 quart) vanilla ice cream, slightly softened
6 sugar cones, divided
1 pkg. (4 oz.) semi-sweet chocolate
1 Tbsp. oil
1/4 c. chopped dry roasted peanuts

Directions:
Use the back of a spoon to pack the ice cream into a foil-lined 1 1/2 quart bowl.  Crush 4 sugar cones; sprinkle over ice cream.  Press gently into ice cream to form even crust.

Freeze for 4 hours or until the ice cream is firm.

Unmold the dessert onto a plate; remove foil.  Break remaining cones into pieces; press into side of dessert.

Melt chocolate as directed on package just before serving dessert.  Stir in oil; cool slightly.  Drizzle over dessert; sprinkle with nuts.

Cake Mix Bars

(Courtesy of Taste of Home)

Ingredients:
1 box yellow cake mix (regular size)
1 large egg
1/2 c. 2% milk
1/3 c. canola oil
1 c. white baking chips
1/3 c. jimmies

Directions:
Preheat oven to 350 degrees.  In a large bowl, combine cake mix, egg, milk and oil (mixture will be thick).  Stir in baking chips and jimmies.  Spread into a greased 15x10 baking pan.

Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.  Cool completely in pan on a wire rack.  Cut into bars.

Freeze option: freeze bars in freezer containers.  To use, thaw in covered containers before serving.

Crunchy Ramen Taco Salad

(Courtesy of Kraft)

Ingredients:
1/2 c. ranch dressing
1/2 c. Taco Bell hot sauce (or hot sauce of your choice)
2 Tbsp. fresh lime juice
2 pkg. (3 oz. each) ramen noodle soup mix
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
1 c. frozen corn, thawed
1 c. rinsed canned black beans
1 c. shredded sharp cheddar cheese
1/2 c. coarsely chopped fresh cilantro

Directions:
Mix dressing, hot sauce and lime juice until blended.

Break ramen noodles into large bowl.  Discard seasoning packets or reserve for another use.

Add remaining ingredients and dressing mixture to noodles; mix lightly.

Blueberry Buttermilk Pancakes

(Courtesy of Taste of Home)

Ingredients:
1 c. all-purpose flour
3 Tbsp. cornmeal
3 Tbsp. quick-cooking oats
3 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Dash ground nutmeg
1 large egg
1 1/2 c. buttermilk
2 Tbsp. canola oil
1 tsp. vanilla extract
1 c. fresh or frozen blueberries

Directions:
In a large bowl, whisk the first 8 ingredients.  In another bowl, whisk egg, buttermilk, oil and vanilla.  Add to flour mixture; stir just until moistened (batter will be lumpy).  Let stand 15 minutes.

Lightly grease a griddle or large nonstick skillet; heat over medium heat.  Stir blueberries into batter.  Pour batter by 1/4 cupfuls onto griddle or skillet.  Cook until bubbles on top begin to pop and bottoms are golden brown.  Turn; cook until second side is brown.

Keto Chicken Tenders

(Courtesy of howtothisandthat.com)

Ingredients:
8 oz. chicken breast tenderloins
1 c. almond flour
1 tsp. salt
1 tsp. pepper
1/4 c. heavy cream
1 large egg

Directions:
Prepare fryer per manufacturer instructions (suggested using peanut oil at 375 degrees- if you have concerns about using peanut oil- check out myketokitchen as a resource on frying oils).

For the coating, whisk egg and cream in a large bowl.  Season with salt and pepper.  Add chicken and let sit for about 10 minutes.

Add almond flour to a shallow dish or pan, season with salt and pepper. 

Coat both sides of chicken with flour.  Fry in small batches until golden brown and internal temperature reaches 160 degrees- about 6 minutes but the times vary based on the temperature and the size of the chicken tenders.

Can dip chicken in a keto-friendly sauce of your choice.

Overnight Cinnamon Roll French Toast

(Courtesy of Pillsbury)

Ingredients:
1 can (12.4 oz.) refrigerated cinnamon rolls with icing
4 eggs
3/4 c. half-and-half
1/4 c. light or dark corn syrup
2 tsp. vanilla
4 Tbsp. butter

Directions:
Bake and ice cinnamon rolls as directed on can.

Meanwhile, spray a 8 inch square (2 quart) glass baking dish with cooking spray.  In a medium bowl, beat eggs, half-and-half, corn syrup and vanilla.

With a serrated knife, cut each baked cinnamon roll from top to bottom into 3 pieces, each with some icing.  Arrange roll pieces in baking dish at a slight angle to fill dish and centers of rolls are exposed slightly.

Pour egg mixture over rolls.  Cover dish tightly with plastic wrap.  Refrigerate at least 8 hours or overnight.

To serve, heat oven to 400 degrees.  Uncover baking dish; bake 20-25 minutes or until bubbly and golden brown.  If toast puffs up too high during baking, pierce with sharp knife so toast falls.  Cool 2-4 minutes before serving.  Top each serving with a small pat of butter.

Blueberry Zucchini Squares

(Courtesy of Taste of Home)

Ingredients:
2 c shredded zucchini (do not pack)
1/2 c. buttermilk
1 Tbsp. grated lemon peel
3 Tbsp. lemon juice
1 c. butter, softened
2 1/2 c. sugar
2 large eggs
3 1/4 c. plus 2 Tbsp. all-purpose flour, divided
1 tsp. baking soda
1/2 tsp. salt
2 c. fresh or frozen blueberries
GLAZE:
2 c. confectioners' sugar
1/4 c. buttermilk
1 Tbsp. grated lemon peel
2 tsp. lemon juice
1/8 tsp. salt

Directions:
Preheat oven to 350 degrees.  Grease a 15x10 baking pan.

In a small bowl, combine zucchini, buttermilk, lemon peel and lemon juice; toss to combine.  In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs, one at a time  In another bowl, whisk 3 1/4 c. flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition.  Toss blueberries with remaining flour; fold into batter.

Transfer batter to prepared pan, spreading evenly (pan will be full).  Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean.  Cool completely on a wire rack.

In a small bowl, mix glaze ingredients until smooth; spread over top.  Let stand until set.

Note~ If using frozen blueberries, use without thawing to avoid discoloring the batter.

Birthday Cake Freezer Pops

(Courtesy of Taste of Home)

Ingredients:
2/3 c. sprinkles, divided
18 disposable plastic or paper cups (3 oz. each)
2 c. cold 2% milk
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 carton (8 oz.) frozen whipped topping, thawed
2 c. crushed vanilla wafers (about 60 wafers)
18 wooden pop sticks

Directions:

Spoon 1 tsp. sprinkles into each cup.

In a large bowl, whisk milk and pudding mix 2 minutes.  Let stand until soft-set, about 2 minutes.  Stir in whipped topping, crushed wafers and remaining sprinkles.

Cut a 1 inch hold in the tip of a pastry bag or in a corner of a food-safe plastic bag; fill bag with pudding mixture.  Pipe into prepared cups.  Top cups with foil and insert pop sticks through foil.

Freeze until firm, about 4 hours.  Let stand at room temperature 5 minutes before gently removing pops.

Peanut Butter Pudding Dessert

(Courtesy of Taste of Home)

Ingredients:
1 c. all-purpose flour
1/2 c. cold butter, cubed
1 1/2 c. chopped cashews, divided
1 pkg. (8 oz.) cream cheese, softened
1/3 c. creamy peanut butter
1 c. confectioners' sugar
1 carton (12 oz.) frozen whipped topping, thawed, divided
2 2/3 c. cold milk
1 pkg. (3.9 oz.) instant chocolate pudding mix
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 milk chocolate candy bar (1.55 oz.), coarsely chopped

Directions:
Pour flour and butter in a food processor; cover and process until mixture resembles coarse crumbs.  Add 1 c. cashews; pulse a few times until combined.

Press into a greased 9x13 baking dish.  Bake at 350 degrees for 25-28 minutes or until golden brown.  Cool completely on a wire rack.

In a small bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth.  Fold in 1 c. whipped topping.  Spoon over crust.

In another bowl, whisk milk and both pudding mixes for 2 minutes.  Let stand for 2 minutes or until soft-set.  Spread over cream cheese layer.  Top with remaining whipped topping.  Sprinkle with chopped candy bar and remaining cashews.  Cover and refrigerate for at least 1 hour before serving.

Blueberry French Toast

(Courtesy of Taste of Home)

Ingredients:
12 slices day-old white bread, crusts removed
2 pkgs. (8 oz. each) cream cheese
1 c. fresh or frozen blueberries
12 large eggs, lightly beaten
2 c. 2% milk
1/3 c. maple syrup or honey
SAUCE:
1 c. sugar
1 c. water
2 Tbsp. cornstarch
1 c. fresh or frozen blueberries
1 Tbsp. butter

Directions:
Cut bread into 1 inch cubes; place half in a greased 9x13 baking dish.  Cut cream cheese into 1 inch cubes; place over bread.  Top with blueberries and remaining bread cubes.

Whisk the eggs, milk and syrup in a large bowl.  Pour over bread mixture.  Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 degrees for 30 minutes.  Uncover; bake 25-30 minutes longer or until a knife inserted n the center comes out clean.

Combine the sugar, water and cornstarch until smooth in a small saucepan.  Bring to a boil over medium heat; cook and stir until thickened, 3 minutes.  Stir in blueberries; bring to a boil.  Reduce heat and simmer until berries burst, 8-10 minutes.  Remove from heat; stir in butter.  Serve with French toast.