Zucchini Bars

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I went to grab a cook book out of the cupboard last week and vowed to try some new recipes….

Here is one I tried from an Amish cook book.  It’s just called Zucchini Bars.  Hubby declares that they have met his approval and I can make them again.  What’s unique about these is that there are chocolate chips and butterscotch chips in them.

ZucchiniBars
Here’s the recipe….

1 cup cooking oil
2 cups sugar
4 eggs
2/3 cup water
2 cups grated zucchini
2 1/2 cups white flour
1 cup wheat flour (Confession:  I was too lazy to go get the wheat flour in the pantry so I just used all white)
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 cup chocolate chips
1 cup butterscotch chips
1 cup nuts (I left these as Hubby isn’t a fan)

Combine oil, sugar and eggs.  Stir in water and zucchini.  Add dry ingredients and mix well.  Spread into a large bar pan (13″ x 18″) Bake at 350 for 5 minutes.  Take out and sprinkle with chips and nuts.  Bake 30 minutes more.

The original recipe called for 2 cups each of the chips.  That just seemed like too much for me.

These were good and a nice way to use up some zucchini.

French Onion Soup

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I told you earlier about our day at the Amish but I didn’t show you what I bought…a box of HUGE onions.

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At the auction they had a lot of three boxes like this.  Kayla took one and I took the other two.  We use so many onions at our house.  Both Hubby and I love them and well being I am the cook, the rest of the family tolerates them.

This is a lot of onions though so I was trying to think of what to do with them all….that’s when I remembered the wonderful taste of the onions in the bottom of the pan after making Kelli’s Chicken recipe.  That got me thinking..what if I do something similar with a beef roast and make French Onion Soup…so I did.

FrenchOnionSoup
I took two of the HUGEST onions I had.  If using regular onions I’d say use at least four.  Chop them up and put them in the bottom of a oven dish.  I used my cast iron one.  From there…put in a beef roast.  I added a pack of onion soup mix, a tablespoon of beef bouillon and two cups of water.

I covered it and cooked it all for 2 hours.  It smelled wonderful.  I removed the roast…then tasted the onion mix in the bottom of the pan.  I added a little salt and pepper to taste and just a little more water.

From there I dished up four severing into bowl.  I put a slice of French Bread on top and put a slice of Swiss cheese over that.  I put all of the bowls onto a cookie sheet.  Then into the oven on broil for a few minutes.

It was really good.  Ever since we went to Chicago for a girls weekend years ago I’ve tried at various times to make some good French onion soup.  This was the best ever and I am no longer looking for a recipe…this one is it.

Hubby isn’t a soup eater so I wondered what he’s think..he hasn’t even had French Onion Soup before…He really liked it!!  By the way….the roast was really tasty too!

So what else am doing with all those onions…I can’t have onions like that and not make these homemade onion rings!!

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