Tasty Tuesday - Zucchini Chip Snack Cake

I LOVE Taste of Home. Whether they are old or new recipes, I could look through the magazines for hours. My MIL recently brought a bunch of old copies to the clinic and I found this gem. Trace would say differently, but Nathan and I loved it and it got decent reviews at the clinic.

Ingredients:

1/2 c butter, softened
1 3/4 c sugar ( I used 1 c)
1/2 c vegetable oil
2 eggs
1 t vanilla extract
2 1/2 c all-purpose flour (I used half whole wheat and all purpose)
2 T baking cocoa
1 t baking soda
1/2 t baking powder
1/2 t ground cinnamon
1/2 t ground cloves
1/2 c buttermilk
2 c shredded zucchini
2 c semi-sweet chocolate chips

In a large mixing bowl, cream butter and sugar. Beat in oil, eggs, and vanilla. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in zucchini. Pour into a greased 13x9x2 in pan. Sprinkle with chocolate chips. Bake at 350 F for 45-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack.

As I said, I cannot get enough of this cake. I used frozen shredded zucchini from last years garden that I knew would come in handy one day. This was perfect with a tall glass of milk!

Eat This

I have become a huge fan of the Eat This, Not That! series. I was given the kids version and really liked it, then at Wal-Mart yesterday I purchased Cook This, Not That!...
I haven't tried any of the recipes yet, but read it every free minute I had at work today. This one gives recipes that are similar to restaurant favorites, but better for you. One thing the authors point out is that it is fine to use cheese, butter, salt - as long as it in moderation. I am a big fan of that line of thinking. Usually I try to make some shortcuts in a recipe, but these are ones I will likely follow closely. Also, the photos are great in this and all the food looks scrumptious! So look forward to some Tasty Tuesday recipes from my new favorite cookbook.

Tasty Tuesday - Fettuccini Alfredo

I have been in the need for some serious comfort food this week and last night I found a recipe that fit the bill. I have done a recipe from Trisha Yearwood's Georgia Cooking in an Oklahoma Kitchen before, it is a wonderful cookbook with beautiful photographs. So last night I made her fettuccine alfredo and, oh my goodness, it was sooooo tasty and very easy. Both my boys gave me the seal of approval - but warning, it is rich and I did not take shortcuts on this one.

Ingredients (6-8 servings, I halved and it was perfect for three of us with very healthy portions):

12 oz fettuccine noodles

1 cup heavy cream

1/4 t white pepper (I used black)

1 1/2 sticks butter

2 c freshly grated Parmesan cheese

1 t cornstarch

2 T fresh parsley or chives

Boil salted water and cook noodles according to package directions.

In a medium saucepan, melt butter over low heat. Whisk in whipping cream and pepper and stir until thickens, about 5 minutes. Slowly stir in 1 1/4 c of the Parmesan cheese. Cook and stir until the cheese is melted. Whisk in the cornstarch and stir until thickened, about 3 minutes.

Drain pasta and add hot noodles to cheese mixture. Sprinkle with remaining Parmesan cheese and garnish with parsley.