Soft Zucchini Chocolate Chip Cookies

Happy Friday!!  We did it, we made it through the long week.  It's time to sit back, relax and eat some cookies!
I found these cookies over at Posed Perfection and she has been making this recipe for 13 YEARS.  Dang, they must be good, right?

As long as you don't overbake them, they will be yummy.  They are soft yet slightly chewy on the bottom.  I think the chocolate chips are a must.  Without them, the cookies aren't super flavorful.  I usually don't peel my zucchini when I make zucchini bread or zucchini cookies, but I recommend peeling the zucchini first with this recipe.  For some reason, the peel kept getting stuck in my teeth.  Also, I think these taste best THE DAY THEY ARE MADE.  The next day, they just aren't as good.  I wonder how I could make these stay fresh longer, because they are really good the day they are made.  Maybe another egg?  I'll have to experiment and see what I can come up with.  

Soft Zucchini Chocolate Chip Cookies

adapted from: Posed Perfection
(Printable Recipe) or (Printable with Picture)

1/2 c. unsalted butter, softened

1 c. sugar

1 egg

2 c. all-purpose flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1 c. zucchini, finely grated (I recommend peeling it)

1 c. chocolate chips (I used milk chocolate)

Preheat oven to 350 degrees.  Cream together butter and sugar until light and fluffy.  Add the egg and mix well.  Add the flour, soda, cinnamon and salt and add to creamed mixture and mix well (mixture will be dry until you add the zucchini).  Add the zucchini and mix until evenly distributed (dough will be sticky).  Stir in the chocolate chips.  Drop dough by Tablespoons onto a well-greased baking sheet.  Bake about 14-17 minutes or until lightly golden around the bottom.  Do Not Overbake.  Yield: around 2 1/2 dozen cookies.

Jenn's Notes: I baked my first batch for 17 minutes and they overdone.  My 2nd batch I baked for 15 minutes and they were WAY better, I probably could have even went with 14 minutes. So, listen to the recipe and DO NOT OVERBAKE.  These cookies are best the day they are made.            

Marinated Chicken Fajitas

These aren't your average fajitas.  They are better!  Both the vegetables and the chicken are covered with a delicious marinade which results in some awesome flavor.  I never would have thought to marinade the vegetables too, but it is a great idea.  All you have to do is chop up some peppers, onion and chicken.  Add it to a zip-lock and add the marinade.  Wait a little bit, throw it all in a skillet and cook until its done.  I have made these fajitas several times and we love them.  So easy and so yummy.    

Marinated Chicken Fajitas

adapted from: Life as a Lofthouse
(Printable Recipe) or (Printable with Picture)

1 Lb. chicken breasts, sliced into 1 inch strips

1/2 bottle Lawry's Sante Fe Chili Marinade

1 small - medium onion, sliced

1 green bell pepper, sliced

2 tsp. olive oil

6-8 flour or corn tortillas (depending on the size you use)

shredded cheese, for serving

salsa (store-bought or homemade), for serving
sour cream, for serving, opt.

chopped cilantro, for serving, opt.

Place sliced chicken, onion and green pepper in a gallon-size zip-lock bag or large tupperware.  Pour in marinade. Seal bag shut or cover tupperware with a lid.  Refrigerate at least 1 hour.  Heat olive oil in a large skillet over medium-high heat.  Dump the entire bag of ingredients into the skillet.  Cook and stir for 10-15 minutes or until chicken is done.  Serve on toasted flour or corn tortillas with desired toppings.  Serves: 3-4  

Jenn's Notes:  No notes today.  Make the recipe "as is" and they will be great!   

My Memories Suite Digital Scrapbooking Software Giveaway Plus 10 Dollar Store Credit

I recently had a chance to test out My Memories Suite Digital Scrapbooking Software.  I was really impressed with all the things you can do with it.  If you have used similar programs, then I am sure this will be a piece of cake for you, but if not, it might take a few minutes to learn how to use it.  I was a little slow at first and didn't know where to begin, but eventually, I figured it out and the ideas started flowing.  The best thing to do is just play around with it and eventually you will get the hang of it.  

It comes with a lot of items to get you going, but if you are looking for something specific, their website is loaded with packages you can purchase and tonz of ideas, so you can create exactly what you are imagining.  Plus, if you sign up for their e-mails, they are always sending out free package downloads!  

I wanted to show you that there is so much more you can do with this software than just make scrapbook pages.

Since this is a food blog, I figured I should make some food related items.  I think this is an awesome program to have on hand for a "foodie".

I can assure you my Christmas goodie plates for my neighbors and co-workers are going to have the cutest labels ever this year!  

Here are some of the things I have found that you can make using this program: scrapbook pages, calendars, cards for any occasion, wedding or shower invitations, birthday party invitations, gift tags, labels, recipe cards and you can print out things on sticker paper and make custom labels to organize your house or pantry.  You can print your projects at home or you can send them to a photo place to get printed.

Since I have a ton of zucchini right now, I figured I would make a loaf of bread for my neighbor, but I wanted to dress it up a bit.  I decided to create a super cute recipe card.  I had been wanting to try Alton's Pudding Mix, so I made some of that too!   

For someone like me, that isn't the most creative person, this program is perfect, because it gives you all the pieces you need and all you have to do is put them together!

******This Giveaway is now CLOSED******

***TO ENTER THIS GIVEAWAY***
Winner will receive one copy of My Memories Suite Digital Scrapbooking Software ($39.97 value) PLUS a $10 credit to the store!
If you can't wait to win, use my code (STMMMS44144) to receive $10 off the software plus another $10 credit to use in the store!

MANDATORY ENTRY: You must follow Eat Cake For Dinner via Google Friend Connect, Facebook, Pinterest OR E-mail.  Leave me a comment and let me know which way you follow.  If your name does not link me to your email address, be sure to leave me it, so I can contact you if you win.  If you are not comfortable leaving your email address in a comment, you can send it to me @ eatcakefordinner@digis.net

FOR A 2ND ENTRY: Visit www.MyMemories.com and then come back and leave me a comment with your favorite paper pack or layout.

Giveaway will end on Friday August 17th and the winner will be announced on Saturday, August 18th
**The Winner must contact me within 72 hours or a new winner will be selected! Good Luck!**

Zucchini Casserole with Stuffing

This casserole was really tasty!  If the zucchini part lost your interest, I want to tell you this would also be great with other vegetables like broccoli, celery, peas or anything else you might like.  Which means, this doesn't have to be something you only make while zucchini is in season, you can make it all year long.  If you would rather serve this as a side dish, just leave out the chicken and add a little extra zucchini.

Zucchini Casserole with Stuffing

adapted from: Ashlee P.
(Printable Recipe) or (Printable with Picture)

1 Tbl. olive oil

1/2 c. onion, diced

4 c. zucchini, diced (you don't have to peel it)

salt and pepper

2 chicken breasts, cooked and shredded

1 can cream of chicken soup

1 c. sour cream 

1/2 c. milk

1 c. cheese, shredded 

1 (8 oz.) pkg. stuffing mix 

1 stick butter, melted

Heat olive oil in a medium skillet over medium heat.  Add the onion and zucchini and saute until tender, about 5-8 minutes; season with salt and pepper.  Meanwhile, combine the cream of chicken soup, sour cream and milk.  Add the shredded chicken, shredded cheese and cooked zucchini mixture.  Combine the stuffing mix with melted butter.  Spread half of the stuffing mix into the bottom of a 9x13 casserole dish.  Cover with soup mixture and spread evenly.  Sprinkle the remaining stuffing mix over the top.  Bake, uncovered, at 350 degrees for 30 minutes.  Serves: 6-8.  

Jenn's Notes: I seasoned my chicken breasts before I baked them with some Italian seasoning, lemon pepper, garlic powder, salt and pepper.  I used light sour cream, Cheddar cheese and chicken flavored stuffing mix. The stuffing mix on the bottom softens up while baking and the stuffing on the top gets slightly crunchy (like bread crumbs).  The sauce is thick and creamy.  Yummy.         

Meatball Gyros

This recipe was picked out by another member of the family.  I never would have chosen this if I saw it in a magazine and it probably wouldn't have even caught my attention, which is why I was so glad it did catch someone else's attention.  They turned out really really good!  

It was perfect timing, since Jake had just gone to IKEA with his mom and picked up some of their frozen meatballs.  Which, by-the-way, I did not even care to look at the calorie count on the package.  Sometimes things are better left unknown.

 I was honestly shocked that I liked these as much as I did.  I liked them enough that I could see myself eating these frequently.  If you make your own meatballs using lean meat, then this is a pretty healthy meal.  

Meatball Gyros

slightly adapted from: Healthy Cooking Magazine, Aug/Sept 2012 Issue
(Printable Recipe)

For the sauce

3/4 c. (6 oz.) plain, non-fat, Greek yogurt
   (I used a 5.5 oz. carton of Chobani)

1/2 c. finely chopped and peeled cucumber

1/4 c. diced tomatoes

1/2 tsp. lemon juice

1/4 - 1/2 tsp. onion powder, to taste

1/4 - 1/2 tsp. garlic powder, to taste

1/4 - 1/2 tsp. Italian seasoning, to taste

salt and pepper, to taste

For serving

* cooked meatballs 

8 pita halves, regular or wheat

2 c. shredded lettuce

1/2 c. diced tomatoes

grated Parmesan cheese, opt.

*Meatballs

(I did not use this recipe, but this is the one included in the magazine)

1/2 c. seasoned bread crumbs

1 egg

1 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

1 lb. lean ground turkey or beef

In a small bowl, combine all of the sauce ingredients; set aside.  If you are making the included meatball recipe, in a large bowl, combine the bread crumbs, egg and seasonings.  Crumble turkey or beef over mixture and mix well.  Shape into 16 balls.  Place meatballs on a rack coated with cooking spray in a shallow baking pan.  Bake, uncovered, at 400 degrees for 15-20 minutes or until no longer pink.  To serve: Line pitas with lettuce and tomatoes; add meatballs and drizzle with yogurt sauce.  Sprinkle with Parmesan cheese, if desired.  Yield: 4 servings.   

Jenn's Notes: I used the little frozen meatballs from IKEA, but since you might not have access to those and you might not have a favorite meatball recipe, I have included the recipe that was in my magazine.  I have not tried this recipe, but it sounds like it would be good.  The seasonings in the sauce were not in the original recipe, but I wanted a little extra flavor.      

Salsa Sloppy Joes

I ended up liking these way more than I ever thought I would.  They were probably the easiest sloppy joe I have ever made.  I loved that besides salt and pepper, I didn't have to add any spices or chop up any onions or peppers, because, thanks to the salsa, it is already in there.  

I used my favorite, go-to, Homemade Salsa that I had already made to use in another dish and I added that to the hamburger along with a little brown sugar and canned tomato soup.  Don't let the canned tomato soup scare you away.  It doesn't end up tasting like you added tomato soup, it just adds a little tomato flavor that all sloppy joes have and it helps it be thick and saucy.  I served these with a side of Baked Garlic Parmesan Fries and I loved it all.  If your family enjoys sloppy joes - I bet they will love this version! Try it. 

Salsa Sloppy Joes

adapted from: Live Laugh Rowe
(Printable Recipe)

1 Lb. ground turkey or ground beef

salt and pepper

1 c. salsa (store-bought or homemade)

1 can (10 3/4 oz.) condensed tomato soup

1 1/2 Tbl. brown sugar

hamburger buns

Brown meat in a skillet over medium heat; season with salt and pepper.  Add the salsa, condensed soup and brown sugar.  Stir well to combine.  Simmer for 10 minutes.  Serve on hamburger buns.

Jenn's Notes: These were so good.  I used ground beef and homemade salsa and they were done in no time!

Zucchini Cupcakes with Caramel Cream Cheese Frosting

The other day, my friend told me about a new zucchini recipe she had just tried.  It was zucchini bread with caramel on top and she said that it was soooooooo good.  At first I was thinking -  Huh? That sounds interesting?  Then, I found this cupcake recipe the next night!  What the heck - I'm going to try it.  Not exactly the same thing as pouring caramel over zucchini bread, but similar flavors.  

These are not your average zucchini cupcakes.

 This recipe has some very unique ingredient combinations.  Almond, cinnamon, orange and caramel frosting all mixed with zucchini?  Sounded strange, but I figured it must work since they had a lot of really good reviews and were marked Contest Winning.

They turned out great and tasted DELICIOUS!
They are moist, but not super moist.  I loved the addition of almond extract.  I think it enhanced the flavors of the other ingredients.  I couldn't taste much orange flavor, but the flavors I could taste complimented each other nicely and it all totally worked!  The caramel icing is very rich and very sweet.  A little cream cheese and some chopped pecans help cut the sweetness.

Zucchini Cupcakes with Caramel Frosting

adapted from: Taste of Home
(Printable Recipe)

3 eggs

1 1/3 c. sugar

1/2 c. canola oil

1/2 c. orange juice

1 tsp. almond extract

2 1/2 c. all-purpose flour

2 tsp. cinnamon

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 1/2 c. grated zucchini

Caramel Frosting

1 c. packed brown sugar

1/2 c. butter

1/4 c. milk

1 tsp. vanilla extract

3-4 c. powdered sugar
pinch of salt
4 oz. cream cheese, softened opt.

For the Cupcakes: Preheat oven to 350 degrees.  Whisk together the eggs, sugar, oil, orange juice and almond extract; set aside.  In a separate bowl, combine the flour, cinnamon, baking powder, baking soda and salt.  Add wet ingredients to dry ingredients and mix together until a few streaks of flour remain.  Add the grated zucchini and mix just until combined.  Pour into greased cupcake liners, filling no more than 2/3 full.  Bake for 18 - 22 minutes or until a toothpick comes out clean.  Cool in pan 10 minutes, then remove from pan and cool completely.  Yield: 18-24 cupcakes.  

For the Frosting: Combine brown sugar, butter and milk in a medium saucepan over medium heat.  Bring to a boil and cook for 2 minutes or until thickened (I cooked mine for 3 minutes).  Remove from heat and stir in the vanilla.  Allow to cool completely.  If adding cream cheese, add now, and beat until smooth and creamy.  Add powdered sugar and salt and beat until fluffy.  If it is too thick for your liking, add a little milk, but be careful not to add to much.  Frost cooled cupcakes.  Garnish with chopped pecans, if desired.  

Jenn's Notes: If you add enough powdered sugar, the frosting should pipe nicely.  I decided to add a little extra milk to mine at the end and accidentally put too much in, but before that, my icing was very stiff.  I tried the frosting with and without the cream cheese and it was delicious both ways.