Chocolate dipped cupcakes..

Yum..Trying these for our Enrichment meeting this week..I'll let you know how it goes..Recipe Here..

Bacon-Tomato sandwiches..perfect for all those tomatoes in the garden right now..YUMMY, YUMMY, YUMMY..

Ingredients

• 4 slices Italian bread (1/2 inch thick)
• 4 slices provolone cheese (1 ounce each)
• 4 slices tomato
• 4 bacon strips, cooked and halved
• 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
• 2 tablespoons Italian salad dressing

Directions

• Top two slices of bread with a slice of cheese; layer with tomato, bacon, basil and remaining cheese. Top with remaining bread. Brush dressing over outsides of sandwiches.
• In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted. Yield: 2 servings.

Cute tags..

Had to share soo cute..go here to print off....Enjoy..I like to keep them on hand for quick tags for anything special..

Peanut Butter Goodness..

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• Pinch of salt
• 16 tablespoons (2 sticks) unsalted butter, at room temperature
• 1 cup creamy peanut butter
• 1 cup sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 55 mini peanut butter cups, unwrapped

Preparation

• 1. In a bowl, whisk flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat butter, peanut butter and sugars until light, about 3 minutes. Beat in eggs, then flour mixture. Cover and chill for at least 2 hours.
• 2. Preheat oven to 350ºF. Line 2 large baking sheets with parchment. Roll 1 heaping Tbsp. of dough into a ball. Place on a baking sheet. Use a fork to flatten in a crisscross pattern. Repeat with remaining dough until both sheets are filled. Make an indentation with your thumb in center of each cookie. Keep remaining dough chilled between batches.
• 3. Bake until cookies begin to brown on edges, 13 to 18 minutes. Press a peanut butter cup into each indentation. Let cool on sheets on wire racks for 5 minutes; remove to racks to cool completely. Repeat with remaining dough and peanut butter cups.

Chocolate covered Banana's....

My favorite of all time..used to get them at Dairy Queen when I was in High School..The best ever..

Ingredients:

• 6 ripe but firm bananas
• 6 ounces semisweet chocolate chips
• 1 tablespoon vegetable oil
• 1 cup sprinkles, chopped nuts, toasted coconut or Heath bar bits

Preparation:
1. Line a rimmed baking sheet with parchment or waxed paper. Peel bananas and insert a craft stick about halfway into each one. Set bananas on baking sheet and freeze until well chilled, about 20 minutes.
2. Combine chocolate chips and oil in microwave-safe bowl and microwave on high until just melted, 1 to 2 minutes (stir every 20 seconds). Stir until smooth. (Or place chips and oil in a heatproof bowl and set over a pan of simmering water to melt.)
3. Place sprinkles, nuts, coconut or Heath bar bits in a shallow bowl. Use a thin metal spatula to coat each banana with chocolate. Working over topping bowl, sprinkle each coated banana with topping. Place bananas back on baking sheet and freeze until chocolate is firm, at least 30 minutes and up to 1 day.                                  

Lemon Linguini

Tried it loved it..I loved it more warmed in Microwave..but you could have it cold  or warm..I added grilled chicken and tomatoes..

Chocolate Zucchini Bread..I tried it and I loved it..

I love zucchini bread, so I had to try this recipe from Best Bites, and I was not disappointed..I have a lot of different zucchini bread recipes but none that are so chocolaty..it a must try..after they cooled I put scrapbook paper on as the lid and dolled it up and BAM, ready for a fun gift for a friend who just moved back into town..
Chocolate Zucchini Bread {makes 2 loaves}
Recipe by OurBestBites.com

2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips

Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8" disposable pan to give away and a larger 9" one for me and the batter divided perfectly. So you should get 2 very full 8" pans or slightly less full 9". Do one of each like I did!

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.

Add vanilla and sour cream and mix until combined.

Gently stir in the grated zucchini. 
Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it's the size of mini chocolate chips.  Stir remaining flour mixture into batter and mix just until combined.  Add chocolate chips and stir to combine.

Divide the batter between the two pans. and sprinkle topping over each.

Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. Ya never know how different ovens handle things.

When it's done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.


Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm. And slathered with butter.