Oatmeal Cranberry White Chocolate Chunk Cookies

We had oatmeal with Craisins for breakfast the other morning and Tyler found a cookie recipe on the back of the Craisin bag.  He asked if we could try it, so that day after school he and I made these cookies together.  I have to say, they were delicious!  He asked me to post the recipe on my blog - no problem!  *I doubled this and it made about five dozen cookies.

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/4 cups Craisins Dried Cranberries (I only used 1 cup.)
2/3 cup white chocolate chunks or chips (I used a full cup... maybe even a little more.)

Preheat oven to 375 degrees.  Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy.  Add eggs, mixing well.  Combine oats, flour, baking soda and salt in separate mixing bowl.  Add to butter mixture in several additions, mixing well after each addition.  Stir in dried cranberries and white chocolate chips.  Bake on ungreased cookie sheet for 8-10 minutes.

Peanut Butter & Chocolate Banana Bread

I just came across this picture today and realized I never posted this recipe.  This is a fun twist on regular banana bread or even chocolate banana bread... add peanut butter into the mix!  If you can't tell, I'm a sucker for sweet breads.

Peanut Butter & Chocolate Banana Bread

2 c all purpose flour
1 c sugar
1 TB baking powder
½ tsp salt
1 c mashed ripe banana (approx 2 med)
1/3 c milk
1/3 c peanut butter
3 TB oil
1 egg
1 c milk chocolate morsels, divided (Or use 3/4 c. morsels inside and 1/4 c. minis for on top)

Preheat oven to 350° F. Spray bottom only of loaf pan with nonstick cooking spray. In a large bowl combine flour, sugar, baking powder, and salt. Add bananas, milk, peanut butter, oil and egg; stir until dry ingredients are moistened. Stir in ¾ cup of the milk chocolate morsels. Spoon batter into pan. Sprinkle remaining ¼ cup of milk chocolate morsels evenly over batter.

Bake 60 minutes or until cake tester inserted in center comes out clean. Watch and check the last ten minutes because oven temperatures vary and you do not want to overcook it! Cool in pan 10 minutes. Loosen sides of loaf from pan; remove loaf to non stick cooling rack and cool completely.

Makes 1 loaf.

Chocolate Zucchini Bread

Here's another great recipe for using up all that garden zucchini! 

Chocolate Zucchini Bread

Beat:

3 eggs

2 cups sugar

1 cup oil

2 tsp vanilla

 

Add:

2 cups grated zucchini

2 1/3 cup flour

1 tsp cinnamon

1/4 tsp baking powder

2 tsp baking soda

1/2 tsp salt

1/3 cup cocoa

Preheat oven to 350. Pour batter into greased (or use nonstick cooking spray) and sugared loaf pans Sugaring is just like flouring a pan–but do it with sugar. It makes for a sweet and crispy crust.  Sprinkle a large handful of chocolate chips over the top of the bread.  Mini chips work great.

Bake at 350 for 40-45 minutes.  Makes two regular size loaves.

Double Chocolate Zucchini Cake

Here's another great use for zucchini!  And I'd be willing to bet most kids would have no idea it's in there.  This cake comes out super moist and delicious and takes very little time to make!

Double Chocolate Zucchini Cake

1 Chocolate Devil’s Food Cake Mix
1 tsp cinnamon
¼ tsp ground cloves
2 cups of shredded and seeded zucchini
½ cup buttermilk
1/3 cup of oil
½ cup of chopped nuts (optional)
½ cup of semi sweet chocolate chips (mini chocolate chips work great)

Preheat oven to 350 degrees and grease and flour 13 x 9 cake pan.  Mix all ingredients except nuts and chocolate chips on low speed for 2 minutes.  Pour ingredients into cake pan and top with nuts and chocolate chips.  Bake for 35 to 40 minutes or until toothpick inserted middle comes out clean. 

Cheesy Zucchini Rice

The two zucchini plants in our garden have been producing a ton and although I could eat straight steamed zucchini every day, my family is not so fond of it.  I've had to get creative in how I use it.  This recipe makes a great side dish and you could go heavy or light on the zucchini depending on what your family will tolerate.

Cheesy Zucchini Rice

1 cup long-grain white rice
2 cups low-sodium chicken broth
1 medium or 2 small zucchini, grated on a box grater or with a food processor (no need to peel beforehand)
1 cup shredded sharp cheddar cheese
1/2 teaspoon garlic powder
Salt and pepper, to taste
1-2 tablespoons milk, if needed

In a medium saucepan, combine the rice and chicken broth. Bring the mixture to a boil, reduce the heat, cover and let the rice simmer for 15-20 minutes until the rice is tender and most of the liquid has been absorbed.

Remove the rice from the heat and stir in the grated zucchini, cheese, and garlic powder.  Let it sit on the stove covered for a few minutes so the cheese can melt and the zucchini can soften.  Add salt and pepper to taste.  Add a tablespoon or so of milk to adjust the texture if needed. Serve warm.