Delicious Zucchini Casserole

I got this recipe from my step mother, its SO yummy and really easy to make. Enjoy!

Ingredients:
6-7 cups raw, un-peeled, cubed zucchini (about 6 zucchinis medium size)
1 medium onion, chopped coarsely
1 cup shredded carrots
1 can cream of chicken soup
1 cup sour cream (or more to make it creamier)
(2) 6oz boxes of seasoned stuffing mix
1 cube of melted butter

Ready, set, go:
1. Preheat oven to 350
2. Simmer cubed zucchini and onion with a little salt and enough water to cover until zucchini is soft (about 6-8 mins)
3. In a separate large bowl, combine shredded carrots, soup, and sour cream
4. Melt butter and pour over dry stuffing mix and pat stuffing mix into 9x13 pan (reserving about 1/4 of mixture for the topping).
5. Drain zucchini mixture well and mix with carrots/soup/sour cream.
6. Pour mixture over stuffing mix and sprinkle reserved stuffing on top.
7. Bake for 45 mins to 1 hour
8. Let cool, then devour!

Also, for a more hearty dish, you can add some browned sausage! I haven't tried that yet, but it sounds really good.

You have to try this Mac & Cheese.

I got this recipe from my aunt who got it from someone else... it's basically the most delicious mac & cheese dish I've ever had! So... go buy the ingredients, invite your friends over (cause this recipe serves about 10 people), and make it =] YUM.

Ingredients:
8 tbsp unsalted butter, divided
6 slices white bread, crusts removed, torn into 1/4" pieces
5 1/2 cups whole milk
1/2 cup all purpose flour
2 tsp salt
1/4 tsp nutmeg
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
4 1/2 cups (18oz) grated sharp white cheddar cheese
1 1/4 cups (5oz) grated romano cheese
1 pound elbow macaroni

*** I like to use a little more bread for extra crunchiness on top, thats the best part! ***

Ready, set, go:
1. Preheat oven to 375 and butter a 3-quart (or larger if you have it!) casserole dish, set aside.
2. Place the bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons of butter. Pour butter into bowl with bread and toss. Set aside.
3. In a medium saucepan set over medium heat, heat the milk.
4. Melt remaining 6 tbsp butter in a large pot over medium heat. When butter begins to bubble, add flour and cook while stirring for about one minute.
5. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
6. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups of the cheddar cheese, and 1 cup of the romano cheese (the rest of the cheese is used later). Set cheese sauce aside.
7. Boil water and cook your elbow macaroni 2 to 3 minutes LESS than manufacturer's directions, until the outside is cooked and the inside is underdone. Then transfer macaroni to a colander, rinse under cold running water, and drain well.
8. Stir macaroni into the reserved cheese sauce and pour entire mixture into prepared casserole dish. Sprinkle the remaining cheese on top, and the buttered bread crumbs on top of the cheese.
9. Bake until browned on top, about 35 minutes. Allow 5-10 minutes to cool off, then enjoy!!!

Brownies: Crumbly but delicious

Here is a recipe for brownies that I found from Fresh Home magazine. Pretty delicious!

Ingredients:
1 stick unsalted butter
2 squares unsweetened chocolate
1 cup sugar
2 eggs
1 tsp vanilla extract
1/4 cup all-purpose flour
1/2 tsp salt
1/2 cup semi-sweet chocolate chips

Ready, set, go:
1. Preheat oven to 325*F. In a small saucepan set over low heat, melt the butter and chocolate squares together. Once melted, remove from heat immediately and stir well.

2. Pour the contents of the saucepan into a medium mixing bowl, then stir in sugar/eggs/vanilla. Beat well.

3. Stir in the flour/salt/chocolate chips. Combine well, then lick the beater (try not to devour the whole bowl, no matter how good it tastes!) Pour into a greased and floured 8x8" baking pan. Bake for about 35-40 minutes, or until a knife inserted into the middle comes out clean. Piece of cake... err... brownie!

4. After baking, let brownies completely cool before cutting and removing from pan. Then enjoy with a tall glass of cold milk =]




Now, my batch contained unsalted walnuts, but I think I added to many, so if you add some, use only about 1/2 cup or so, or your brownies will have a hard time sticking together (hence the crumbliness of mine). If you don't like nuts, try adding other things for uniqueness! Almond extract, a small package of instant coffee, dried fruits (cherries?), or Resee's chunks! Mmm.