Zuppa Toscana

This is another great find on pinterest.  It is described as better than Olive Garden Zuppa Toscana!

All I can say is soup is really really good this time of year and this soup was definitely really really good!

I will make a few changes next time I make it, and there will be a next time!

I will use less sausage.  We like to have more soup than sausage.  If you like lots of sausage, leave it the same. 

This is definitely a soup to add to my cold weather list! 

Zuppa Toscana

(found on pinterest via

www.steaknpotatoeskindagurl.blogspot.com)

• 4 slices bacon, diced
• 1 lb hot (I used mild) Italian Sausage (I will do 1/2 lb next time)
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 4 cups (32 oz) chicken stock
• 3 cups potatoes, cubed
• 3/4 tsp salt
• 1/4 tsp pepper
• 2 cups kale, in bite size pieces (didn't have this, added shredded zucchini instead)
• 1 cup heavy cream (used just whipping cream)
• Parmesan cheese, grated
• kids liked saltines too!

In a large pot, cook the bacon until crispy.  I like to use my kitchen scissors and cut the bacon before I cook it!  That way it is already diced.  Drain your bacon grease.  Add your sausage, breaking it apart as it cooks.  Once sausage is browned and crumbled, drain off the grease leaving a little to saute the onions in.  I put the sausage and bacon aside on a plate.

Cook the onion in the remaining small amount of grease.  Saute until translucent; add the minced garlic and saute a little longer.

Stir in your potatoes, sausage/bacon, and chicken stock (or I used bouillon).  Season with salt and pepper and simmer for about 20 minutes or until potatoes are tender.

Add your kale (or zucchini) and cream.  Bring to a simmer.  Top each bowl with Parmesan cheese!

Chocolate Zucchini Cake

I found this recipe on Allrecipes.com.  I haven't tried a lot of new recipes lately, still trying to get in the swing of things with sports and school starting!  Fall is coming upon us and I am wanting to definitely cook more as our days of being outside are getting shorter!  So sad to say that too!

This cake turned out really moist and you can't even really tell there is zucchini in it!  A suggestion was to split the oil with applesauce, which I didn't try yet!  I have included the suggestion and I am going to try that next time!  I have included a recipe for a chocolate glaze that a reviewer said was great!  I haven't tried it, I just put powdered sugar on mine, but it had rave reviews from others!  So if you have found yourself buried in zucchini, give this treat a try!

Chocolate Zucchini Cake III

(www.allrecipes.com)

2 cups flour

2 cups sugar

3/4 cup cocoa powder

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

4 eggs

1 1/2 cups oil (or 3/4 cup oil and 3/4 cup applesauce)

3 cups grated zucchini

3/4 cups chopped walnuts (optional)

• Preheat oven to 350 degrees.  Grease and flour a 9 x 13 pan or bundt pan with spray and flour.  I would definitely do this!  I even had a hard time getting it out this way!
• In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon.  Add the eggs and oil, mix well.  Fold in nuts and zucchini until evenly distributed through bowl.  Pour into prepared pan.
• Bake for 50-60 minutes or until a knife or toothpick comes out clean.  Cool completely and top with powdered sugar or chocolate glaze.

Chocolate Glaze

2 tbsp oil

2 tbsp melted butter

2 tbsp Karo syrup

2 tsp vanilla

6 tbsp cocoa powder

1 1/2 cups powdered sugar

1/2 cup milk (or more depending on consistency desired)

Mix all ingredients together and pour over cooled cake!

Easy Cream Cheese Zucchini Soup

I found this recipe in my LDS living magazine.  I thought why not try it since I have quite a few zucchini.  It was super simple and has really good flavor.  You taste the onion soup mix the most, but are getting lots of zucchini without really knowing it!  A good way to eat your veggies!  I will admit that I didn't give this to my kids, but want them to try it!  The magazine stated that it would be a favorite with kids!  You can't really taste the zucchini, so why not give it a try with your kids and some good french bread!

Easy Cream Cheese Zucchini Soup

(LDS Living magazine July/August 2011)

• 4 cups sliced zucchini
• 5 cups water
• 1 (8 oz) pkg cream cheese
• 1 envelope of onion soup or vegetable soup mix

Cook zucchini in the water until zucchini is tender. 

The directions say to pour into blender.  It didn't specify to put the water in the blender with the zucchini or not.  I drained the water and only added the zucchini.  Mainly because my blender was not big enough to hold both the zucchini and all the water.  If you try keeping the water, let me know how it turns out!

Add the cream cheese and the soup mix.  Blend in blender until smooth.  Once smooth, return to the pot and heat through.

Enjoy!

Chocolate-Zucchini Cupcakes

I found yet another great recipe from real mom kitchen! She found this recipe and adapted it from one at allrecipes.com! I didn't put the frosting on them, because I loved them just the way they were or I was too lazy to make the frosting! Either way, the cupcakes were very yummy and you can't even tell the zucchini is in there! Try both ways, next time I will definitely try the frosting too!!

Chocolate-Zucchini Cupcakes

www.realmomkitchen.blogspot.com

• 2 (1 ounce) squares unsweetened chocolate, melted (or I used 6 tbsp unsweetened chocolate powder + 2 tbsp oil)
• 3 eggs
• 1 3/4 cups packed brown sugar
• 1 cup vegetable oil
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups grated zucchini
• 1/2 cup mini chocolate chips (I only had regular and it was fine)
• 3/4 cup chopped walnets ( I didn't put the nuts in)

Preheat the oven to 350 degrees.

In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beated egg mixture. (If using unsweetened cocoa powder you don't have to cook it)

In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and mini chocolate chips.

Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full (mine were probably a little fuller).

Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate cream cheese frosting (see below) and garnish with walnuts.

Chocolate Cream Cheese Frosting

• 1 (8 oz) pkg cream cheese, room temperature
• 1/4 cup butter, room temperature
• 4 cups sifted powdered sugar (you may want less depending on how stiff you want your frosting)
• 1/2 cup cocoa powder

Mix cream cheese and butter until smooth and creamy. Mix in powdered sugar, one cup at a time. Mix in cocoa powder.

Zucchini Spice Cupcakes

All I can say is YUMMY YUMMY YUMMY!

I really liked this recipe and it turned out great! I found it on real mom kitchen's blog and she adapted the recipe a little from a Martha Stewart cupcake book!

I have had difficulties with zucchini bread lately, so I decided to give cupcakes a try and I am really glad I did!

Just look at that monster bite! They are super moist and the cream cheese frosting is really good! I will say they were also excellent without the frosting too!!

Thanks real mom kitchen for another great recipe!
Zucchini Spice Cupcakes
adapted from Martha Stewart Cupcake Book
(www.realmomkitchen.blogspot.com)
_____________________

3 cups flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

2 tsps ground cinnamon

1 tsp ground nutmeg (Martha used 1/2 tsp fresh grated nutmeg)

1/4 tsp cloves

1 cup oil

2 large eggs

1 tbsp vanilla extract

3/4 tsp finely grated lemon zest (I didn't have this, and they were good still!)

2 cups light brown sugar

3 cups packed grated zucchini

1 cup walnuts (about 3 ounces), toasted and coarsely chopped (I omited this)

Preheat oven to 350 degrees. Line standard muffin tins with paper liners, (this says it makes 24 cupcakes, I got 29). Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together oil, eggs, vanilla and zest until well blended; whish in brown sugar until smooth. Stir in zucchini, then add flour mixture and stir until just combined. Stir in walnuts (pecans).

Divide batter evenly among lined cups, filling about 3/4 full. Bake until cake tester comes out clean, about 20 minutes. Transfer to wire rack to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temp before serving.

Cream Cheese Frosting

1 (8 oz) pkg cream cheese at room temp.

1/4 cup butter (1/2 stick) at room temp.

4 cups sifted powdered sugar

1 tsp vanilla

Mix cream cheese and butter until smooth and creamy. Mix in vanilla. Mix in powdered sugar, one cup at a time until desired consistency!

Zucchini Cake/Bars

This recipe came from http://www.realmomkitchen.blogspot.com/

It was a great change for using zucchini and was very similar to carrot cake, but with zucchini! The cream cheese frosting was definitely great on top!

4 eggs

1 1/2 cups oil

2 cups sugar

2 cups grated zucchini

2 tsp vanilla

2 1/2 cups flour

1 tsp. baking soda

1 tsp baking powder

1 tsp salt

2 tsp cinnamon

1/2 cup nuts

Mix ingredients in order given and pour into greased pan. (either a 9 x 13 pan or sheet cake pan). Bake at 325 for 35 minutes in sheet cake pan or 50 minutes in 9 x 13 pan.

Icing:

1 8oz pkg cream cheese

1 stick butter

1 lb. powdered sugar

1 cup nuts

2 tsp vanilla

Beat all ingredients together and spread on cooled cake or bars!

Zucchini Bread

3 eggs
1 c. oil
2 1/2 c. sugar
3 t. vanilla
1 t. salt
1 t. baking soda
1/2 t. baking powder
2 t. cinnamon
3 c. flour
2 c. grated zucchini

Mix eggs, oil, sugar, vanilla. Separately mix dry ingredients, then mix together. Add zucchini. Makes 2 loaves. Bake 1 hour at 325 degrees.

submitted by Desiree