by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
The Mexican version of spaghetti with a spicy, creamy white sauce.
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
by thewaspyredhead on July 28, 2009 in Cookies, Desserts
Interesting and addictive this recipe yields super moist and lightly sweet cookies. A nice break from the average chocolate chip cookies for sure!
Preheat oven to 350.
Combine the egg, butter, brown sugar, honey and vanilla in a large bowl.
In a separate bowl, combine the dry ingredients then blend into the wet ingredients.
Finally stir in the chocolate chips and shredded zucchini.
Drop spoonfuls onto parchment lined cookie sheets.
Bake for 12-15 minutes
by Jessica@A Kitchen Addiction and filed in Cookies, Desserts
Beautiful chunks of fresh strawberries in a creamy filling sandwiched together by two light and chewy oatmeal cookies.
by kmkrueb and filed in Cookies, Desserts
Delicious oatmeal brownie drop cookies are easy to pop in your mouth.
by misschels and filed in Cookies, Desserts
These cookies are flourless, made with a nutty almond butter, slightly sweet from the combination of sugar and brown sugar, with a rustic feel from the gluten-free oats. Add dark chocolate cocoa powder for a cookie that is gooey on the inside and crispy on the outside!
by Staci Wendland and filed in Cookies, Desserts
Rich, sweet, slightly salty cookies without heating up the oven.
by londonbakes and filed in Cookies, Desserts
Adapted from a Nigel Slater recipe, these sweet little buttery shortbread cookies come alive with the flavour of rosemary.
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
MrsBailey on 7.28.2009
Can’t wait to try these. I love any treats I can justify as being healthy!
Flower Mama {LeAnna} on 7.28.2009
What a great way to use up all of that zucchini I have running out my ears. Going to try these THIS week and I’ll be back with a review!
bertscannery on 7.28.2009
Congrats! Glad ur day is getting better…
Donna on 7.28.2009
More Zucchini!!! Love it! I have pounds of it and I really need some awesome recipes!! Love the cookie idea. I think I can fool some of my young cousins into eating some “chocolate chip cookies”!!!!
Joy A on 7.29.2009
This is a great way to use your zucchini and get some extra veggies! I admit I was a little disturbed to be dumping shredded green stuff into a nice batch of chocolate chip cookie dough, but the results are amazing! You can’t really taste the zucchini, but it makes you feel really good that it is in there, plus it adds a nice texture to the cookie itself. The best part: it keeps the cookie SUPER moist and gives it almost a cake-like consistency. Mmmm!!!! I just had one for breakfast.
emilyuk on 7.30.2009
Yum, can’t wait to try this, do you think the dough can be frozen, as with ordinary cookies… though the zucchini may go watery i guess?
manda2177, i am baker, i am mommy on 7.31.2009
What a great use of zucchini!! I am definitely going to try these! Thanks for sharing this brilliant recipe!
God bless!
Charity- Nutty Cook on 8.2.2009
These were great. Even the kids liked them. Plus it is a great way to get rid of that green stuff that is multiplying on my counter.
Charity
CandiseG on 8.10.2009
I made these this morning in an effort to utilize garden overage; and engage my three year old in a productive activity! They are delicious. My three year old was initially unsure about the ‘kini’ in the cookies, and when they came out of the oven she wrinkled her nose and said, “Mama, can you get the kini out of the cookies?” I laughed and had her taste on. She just finished her second cookie; kini and all! Thanks!
Flower Mama {LeAnna} on 8.12.2009
Made these and they are DELICIOUS. My 15 year old brother wasn’t so sure when I had him mix in the zucchini, but after I convinced him to try the first one, he couldn’t get enough of them. They are very springy and moist, even with the whole wheat flour. We used honey, and were quite pleased.
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