Zucchini Brownies

Here is a sneaky way to get the kids to eat veggies, and a way to use up all of that extra zucchini. My four year old loved these.

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts (we left this out)
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. Bake for 25-30 minute in the preheated oven, until brownies spring back when gently touched.

Frosting
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Melt together the cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Spanish Rice (for side dishes last month)

5 slice bacon
1 can 4 oz green chilies
1 c. raw regular rice
1 c. salsa
1/2 c. chopped onion
1 clove garlic, minced
1 can condensed tomato soup
1 1/4 c. water

In a skillet over medium heat, cook bacon until lightly brown. Stir in onion, chilies, and garlic. Cook until veggies are tender, stirring occassionally. Stir in rice. Cook until rice is slightly brown, stirring often. Remove from heat. Stir in soup, salsa, and water. Mix well. Pour into 2 quart casserole dish. Cover and backe at 350 for 40 minutes or until rice is tender, stirring once.

Cheesy Potatoes

1 pkg. frzn hashbrowns
1 can cream of chicken soup
1 container sour cream
1 Tbsp dry onions
1 c. grated cheese
1 c. crushed cornflakes

Mix all together except corn flakes and 1/2 c. grated cheese/ Heat until bubbly at 350 degrres for 1/2 hours. Add cheese and cornflakes last 1/2 hour of baking.

Sunshine Carrots

1 to 2 lb baby carrots
1/2 c. water
3 Tbsp. sugar
1 c. orange juice
1 1/2 Tbsp cornstarch
1/2 tsp salt

Cook carrots until just tender. In another pan, combine all other ingredients and bring to a boil. Cook until thickened, then pour over carrots.Stir to cover and serve. Yield: 8 to 16 servings.

Cheesy Zucchini

• Onion
• Zucchini, halved lengthwise or cut in pieces
• Olive Oil
• Tomato Sauce
• Oregano
• Basil
• Garlic Powder
• Mozzarella Cheese, sliced or grated

Saute onion and zucchini in olive oil. Add tomato sauce and spices. Simmer until tender. If zucchini is halved, place slices of cheese on top. If chunks of zucchini, grate cheese and mix in. Turn off heat and cover. Serve.

Veggie Marinade

• 2 Tbsp Vinegar
• 2 Cloves Garlic
• 1 Tbsp Thyme
• 2 Tbsp Lemon Juice
• Pinch Salt
• 1/3 Cup Olive Oil
• 3 Zucchini
• 2 Summer Squash

Whisk together all but the vegetables. Cut zucchini and squash diagonal 1/4" to 1/2 " thick. Put vegetables in baking dish and pour on most of the marinade. Let soak for a couple of hours. Grill for about 8 minutes and add the rest of the marinade.

Theme for August

This month's theme is
VEGETABLES!
As always, continue to post any new recipes from the other month's themes at anytime and don't forget to vote for September's theme.