CROCKPOT CHICKEN TERIYAKI

I saw this recipe on a blog I read Recipe Hunter Lisa, and it sounded so yummy, I think it will be our dinner for tomorrow night. Hope you enjoy it!

• 2 chicken breasts
• 1 onion, chopped
• 1 cup brown sugar
• 1 cup soy sauce
• 1/4 cup chicken broth
• 2 teaspoon ginger
• 2 cloves garlic
• Mixed veggies of your choice (I like broccoli, carrots, zucchini, and green peppers)

Combine all the ingredients, except the veggies, in a crockpot. Cook on low for 6 hours. During the last 30 minutes, add the veggies. Serve over rice.

Meatloaf

This is an easy recipe, and it is so flavorful! Most Meatloaf's are pretty bland and need something added to flavor them, but this meatloaf is amazing! It's a family favorite!

1 1/2 pounds of ground beef
1 C. milk
1 Tbsp. Worcestershire sauce
1/4 tsp. Sage
1/2 tsp. Salt
1/2 tsp Mustard (wet or dry)
1/4 tsp. Pepper
1/8 tsp. Garlic Powder or 1 clove fresh garlic
1 egg
3 slices or bread torn small (often I use 1 C. Oatmeal instead)
1 small onion chopped small
1/2 C. Cheese

Mix all ingredients together, place in a loaf/bread pan. Top with Ketchup and cook at 350 for 90 minutes.

Walking Tacos

This is a really fun recipe that I learned when I was in college. We use to do these for activities durring classes for the students to eat on the run. They are super easy and kids love them because of their unique eating style. They would make a great camping meal!

1 Can Chilli Con Carne
1/2 C. Shredded Cheese
Lettuce Shredded
1 Tomato Chopped
Olives chopped
6 lunch size bags of Frito's corn chips
Sour cream to taste
Salsa to taste

Open up bag of Fritos, spoon in ingredients of choice, take a spoon, stir it up and enjoy!

Calling for Zucchini Recipes

I know this is out of the ordinary (asking for instead of giving recipes), but I really am in zucchini overload right now so I need some new ideas. I make the bread and the cakes and such, but I need so meal ideas. Or maybe a cookie recipe. Thanks for sharing what you have.

Chocolate Zucchini Sheet Cake

INGREDIENTS

2 cups sugar
1 cup vegetable oil
3 eggs
2 1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups shredded zucchini
1 tablespoon vanilla extract
FROSTING:
1/2 cup pecans
1 & 3/4 sticks butter
4 heaping tablespoons cocoa
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar

In a large mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and extract. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees F for 25 minutes or until cake tests done. While cake is baking make the frosting...

Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat.
Add milk, vanilla and powdered sugar and stir together. Add pecans, stir together, and pour over warm cake. Cool on wire rack.

Bananna Split Cake

I credit this post to one of my favorite blogs Emily's Experiments that inspires me to think outside of the box, and cook with what I have sitting around. This cake looked so divine that I just couldn't pass up posting it. What a great idea for a cool summer cake!! Hope you enjoy it!

Hershey's "Perfectly Chocolate" chocolate cake

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

I just added the frosting for your future benefit, because it's awesome. But I didn't use it in the cake.

So, like I said, I baked it in an oven-safe Pyrex mixing bowl that was greased and floured for about and hour. As soon as it cooled, invert it and let it fall out of the bowl. Slice it horizontally into 4 layers. Use the same bowl it was baked in, washed and lined with plastic wrap letting the excess plastic hang over the sides, and place the top layer of the cake back in the bowl, just like it fits. Then you will need some Neapolitan ice cream. Open the box completely and carefully cut the layers apart. (I could've just bought entire boxes of each of the flavors, but we would've have tons left over we were forced to eat. Not good. And this was easy enough.) Take one of the flavors and spread it on top of the layer of the cake you place in the bowl. Place another cake layer and press it on the ice cream. Add another flavor of ice cream and repeat with another layer of cake, and another ice cream flavor, finishing with the final layer of cake. Fold the excess plastic wraps over the top of the cake, and wrap again. Place in the freezer for at least 3 hours before eating. I like to make it the night before. When it's time to eat it, get together all the toppings for banana splits that you like. Unwrap the cake and invert it onto a serving plate. You have to warm the sides of the bowl to help it fall out. I used a blow dryer for a few seconds (because I didn't have my blow torch handy), and pulled a little on the excess plastic wrap, and it popped right out. Cover the entire dome with whipped cream, and just have fun putting on the toppings however you want. The cake will be so moist and the flavor will have developed really well.