Daring Baker August Challenge

This months daring Baker Challenge was Eclairs. I have never made Eclairs so this was a fun and tasty challeng e for me. I followed the pate a choux recipe, used chocolate pudding for the filling, chocolate sauce for the topping and star and moon sprinkles for the top. I had a vanilla filling but it was a flop so I had to throw out the whole mess and switch to chocolate. Great challenge. Tasty.I learned from this challenge to be sure and cook the pastry long enough or they will deflate and make a slit where you will split the pastry after you remove them from the oven for the steam to escape.


Pierre Hermé’s Cream Puff Dough
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature

1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the
boil.

2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium
and start to stir the mixture vigorously with a wooden spoon. The dough comes together very
quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You
need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough
will be very soft and smooth.

3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your
handmixer or if you still have the energy, continue by hand. Add the eggs one at a time,
beating after each egg has been added to incorporate it into the dough.
You will notice that after you have added the first egg, the dough will separate, once again do
not worry. As you keep working the dough, it will come back all together again by the time you
have added the third egg. In the end the dough should be thick and shiny and when lifted it
should fall back into the bowl in a ribbon.

4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.

Once the dough is made you need to shape it immediately. Pipe the dough onto parchment lined baking sheets and bake for 20 minutes at 375 degree F in the middle of the oven.

For the filling I made a chocolate pudding.
I only use the chocolate sauce for topping. It is great on its own.


Chocolate Sauce
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1½ cups or 525 g)


• 4½ oz (130 g) bittersweet chocolate, finely chopped
• 1 cup (250 g) water
• ½ cup (125 g) crème fraîche, or heavy cream
• 1/3 cup (70 g) sugar

1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.

2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.

Sauteed Zucchini

2C shredded zucchini
2T olive oil
1 tsp. granulated garlic
1 C shredded cheddar cheese
2T chopped fresh basil
2T grated Parmesan Cheese
Sautee zucchini in hot oil in large skillet on medium heat 3 min., stirring occasionally. Add basil and garlic; cook an additional 3 min. or until vegetables are crisp-tender. Remove from heat and stir in cheese. season with salt and pepper. Serve.

Stuffed Cherry Peppers

2 slices white bread, crust removed andbread torn into small pieces
1/2 c buttermilk
1 lb. ground beef
1/2 lb. ground pork
1/4 C grated Parmesean cheese
2T chopped fresh parsley
1 egg
1tsp. granulated garlic
salt and pepper to taste
Fresh cherry peppers, tops cut off and seeded
Combine bread and buttermilk, let stand for 10 minutes, stirring often with a fork until a paste forms.Now combine all ingredients but the cherry peppers. In a crockpot place 1 C marinara sauce. Stuff the cherry peppers with the meat mixture and line the bottom of the crockpot. if you have any remaining meat mixture, make meatballs and place on top of the stuffed cherry peppers.Cook on low for 6-8 hours.

Monster Cookies

2 sticks butter, room temperature
2 c. white sugar
2 c. brown sugar
2 c. peanut butter - smooth
6 eggs
2 tbsp. vanilla
4 tsp. baking soda
3 c. quick cooking oatmeal

Mix in order given using mixer. Transfer batter to large container and add the following:

6 more c. quick cooking oatmeal
2 c. Nestle chocolate chips

3C plain M & M's
Mix until well blended. Form cookies -- I used a medium sized ice cream scoop. Bake at 350 degrees for 10-12 minutes. Makes 10 to 12 dozen cookies. Freezes well.
I found this recipe athttp://abigcupoftea.blogspot.com/2008_05_01_archive.html. She has fun childrens crafts and projects.

School of Fish

Dried apricots, Pretzels, Chocolate Chips, Frosting.
Make a slit in the back of a dried apricot, push pretzel in. Place a drop of frosting on the top of the apricot to hold the chocolate chip, for an eye.

Chicken Stuffing Bake

@ boxes Stove Top stuffing
6 boneless, skinless chicken breasts
1/2 C sour cream
1/4 C milk
2 cans condensed cream of chicken soup
3 small cans chopped mushrooms
Prepare stuffing according to package directions. In a bowl combine soups, milk and sour cream. Spoon some of the soup mix on the bottom of a 9"X13" pan. Place chicken breasts on top then drained mushrooms and remainder of soup mix. Place cooled stuffing on top. Cover with foil and bake in a 350 degree F oven for 60 minutes.

Chili

2 T vegetable oil
2 medium onions, minced
4 garlic cloves, chopped
1/4 C chili powder
1/4 C tomato paste
4 T ground cumin
1 T red pepper flakes
2-3 lb. ground beef
1 can hominy
1 can red kidney beans
1 28 oz. can fire roasted whole tomatoes
2-4 T minced chipotle chili in adobo sauce
3 T fish sauce
2 14.5 oz cans diced tomatoes
1 tsp. dried oregano leaves
1 T brown sugar
salt and pepper to taste
1 bottle regular beer
3 T cornmeal
In a skillet saute the garlic and onion. Add the beef and cook until there is no longer any pink. Drain off the excess oil. Place in a crockpot with remaining ingredients. Mix thoroughly to combine. Cook on low for 8 hours. For the last 2 hour leave the cover half off to thicken the chili. Serve with grated cheddar cheese and Tabasco(red and green).

Cornbread with Honey Pecan Butter

Honey Pecan Butter
1 stick butter, at room temp.
1/4 C water, at room temp.
1/4 C vegetable oil
1/2 c honey
1/3 C toasted, chopped pecans
Mix butter, water and oil evenly. Mixture will be soft. Add honey and blend until smooth. Add nuta and mix in to incorporate. pour into a small container and chill until firm.
For the Cornbread
1 box jiffy cornbread mix
1 box Jiffy yellow cake mix
Follow directions on boxes of cornbread and cake mix; mix batters together. At this point you can add in sliced, jalepenos, cheese or corn. Bake at 400 degrees F for 15-20 minutes or until a toothpick inserted in the center comes out clean or with crumbs, in a pie plate that has been sprayed with nonstick spray.

Apple Pie

For the crust:
2 1/2 cups all-purpose flour
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into pieces
1 T vinegar
Directions
To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
For the filling you need 5 C chopped apples, 1 c sugar, 1T each: cinnamon, nutmeg and allspice, 3T flur and 1 T lemon juice. Place filling in the bottom shell and dot with butter. Place top crust on and poke some holes. Brush milk or heavy cream on top and sprinkle sugar on top. Bake in a 375 degree oven for 55 minutes or until golden and bubbly.

Quick and Easy Donuts

Quick and Easy Doughnuts

1 container buttermilk refrigerator biscuits (I used the small 7 oz. package from Aldi's)
cooking oil (enough to fill pan to 1")
cinnamon and sugar
prepared frosting or powdered sugar

Heat oil until it is very hot. With a doughnut cutter, cut biscuits. Drop in hot oil. Flip as they brown - it only takes a minute, depending on how hot the oil is. Cook the centers also.

Place on paper towels to absorb excess oil. Ice with prepared frosting, coat with cinnamon-sugar mixture or powdered sugar as desired.

Makes 10 doughnuts and 10 doughnut centers

Marmalade Short Ribs

2 small onions
12 beef short ribs
salt and pepper
1/2 c marmalade
3/4 C barbecue sauce( I used K.C. Masterpiece)
1 envelope onion soup mix
1/2 C Frank's red hot sauce
Place onions in the bottom of a 5 quart crockpot. season ribs with salt and pepper on both side. Place on top of the onions. In a small bowl, stir together all remaining ingredients. Pour over the ribs. Cover and cook on low for 8-10 hours. Remove the ribs from the crockpot.Strain and defat the cooking liquid, serve on the side.

Chocolate Peanut Butter Fudge Crunch from Rachael Ray

6 ounces semisweet chocolate, chopped
2 sticks (8 ounces) plus 1 tablespoon unsalted butter
One 16-ounce jar creamy peanut butter
3 cups crispy rice cereal
1/4 teaspoon salt
3 cups confectioners' sugar

1. Line an 8-inch square baking pan with parchment paper. In a medium saucepan, melt half of the chocolate and 1 tablespoon butter over low heat. Remove from the heat; stir in 1 cup peanut butter, then 2 cups rice cereal. Spread the mixture evenly in the prepared pan; refrigerate until set, about 15 minutes. Wash out the saucepan.
2. In the saucepan, combine the remaining 2 sticks butter and the salt; melt over medium heat, stirring. Remove from the heat and stir in the remaining peanut butter and the confectioners' sugar. Spread half of the peanut butter mixture over the cereal layer. Top with the remaining 1 cup cereal.
3. In a small bowl, microwave the remaining chocolate at medium power until melted, 1 1/2 minutes. Stir into the remaining peanut butter mixture. Spread evenly on the cereal-topped peanut butter layer; refrigerate until set, about 45 minutes. Cut into 16 pieces.

Buttermilk Chicken Drumsticks

4 C buttermilk
2 packets (1.06 oz. each) buffalo wing seasoning
1/3 c C Frank's red hot sauce
4 lb. mini chicken drumsticks
In a large bowl combine buttermilk, wing seasoning, and hot pepper sauce. add wings, toss to coat. Marinate overnight in the refrigerator. Heat grill to medium high heat for 15-20 minutes. Oil grate before you start cooking. Remove wings from refrigerator, let stand at room temp. for 30 minutes. Remove from marinade and discard marinade. Place on hot, oiled grill and grill for 10 minutes per side. serve with blue cheese dressing and celery.

Fireworks in a Glass

Fill a tall clear glass with room temperature water, leaving about 1" of space at the top. Pour 3 T vegetable oil in another small glass and add 2 drops of 2 different food colors. Gently mix once or twice with a fork to break up the drops. Slowly pour the oil mix into the water. The beads will begin to burst through the oil.

Tuna Melt, Sweet Potato Fries, Garden Medley

Turkey Potpie

2T butter
2T olive oil
1 medium onion, sliced thin
1 C frozen peas
2C frozen mixed vegetables
1 package turkey gravy
1 handful of pole beans
salt and pepper to taste
3T minced fresh parsley
2 C cooked turkey, diced up
Pastry for a double crust pie
In a food processor place 1 1/2C all purpose flour, 4T butter, cut up, 5 T shortening. Pules a few times to combine. Add 3T ice cold water slowly so pastry almost balls up( add slowly you may need less). Grab the dough into a ball and refrigerator for at least 30 minutes. Lightly spray a 9" pie plate. Cut pie dough in half and roll out, place in the bottom of pie plate. In a small pan follow directions for the turkey gravy. Set aside. in another pan heat the olive oil and butter. Saute the onion until it is opaque. Add the turkey and beans. Cook for 5 minutes. Add the frozen vegetables and cooled down gravy heat for a few minutes stirring. Add to the ready pie crust. Add top pastry, make a few slits to the top and brush with whole milk. Bake at 350 degrees F for 1 hour or until the pie is bubbly.

Zucchini Corn Muffins

1 C shredded zucchini
1 (8.5 oz.) Package Jiffy corn muffin mix
1 C shredded cheddar cheese
1/4 C milk
1 egg
1/2 tsp. ground red pepper
Preheat oven to 400 degree F. Lightly coat 12 muffin cups with cooking spray, set aside. In a mixing bowl combine all ingredients, stir until just combined. Bake for 11-14 minutes or until golden.

Oreo Brownies

1 lb. (4 sticks) unsalted butter


2C semi-sweet chocolate chips or chopped semi-sweet chocolate


6 ounces unsweetened chocolate, chopped


2 T dark coffee cooled


7 large eggs


2 T pure vanilla extract


2¼ cups granulated sugar


1¼ cups cake flour, divided


1 Tbaking powder

4 cups broken Oreos about 40 cookies






1
Preheat oven to 350°F. Butter and flour 12x18x1-inch pan. Line with foil or parchment that hangs over the sides for ease in getting them out (butter the foil/parchment).

2
In a heatproof, medium-bowl set over a saucepan of simmering water, heat butter, and chocolates until melted and smooth; cool slightly.

3
In a large bowl, whisk together the eggs, espresso powder, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.

4
In a medium bowl, sift together 1 cup of flour, baking powder, and salt, then add to batter. In a small bowl, stir Oreos and remaining ¼ cup flour. Stir cookies into chocolate mixture. Then pour into prepared baking pan and smooth top with a rubber spatula.

5
Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not overbake! Let cool completely, then cover tightly and chill overnight. Chilled brownies are easier to cut. Dump the chilled brownie pan onto a large cutting board, peel off the foil and cut into squares.

Soft Zucchini Spice Cookies

1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup milk
1 1/2 cups grated zucchini
1/2 cup chopped walnuts
1/2 cup raisins
1 teaspoon orange zest

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter and brown sugar until smooth, then beat in the egg. Combine the flour, baking powder, salt, cinnamon, nutmeg and cloves; stir into the creamed mixture alternately with the milk. Finally, mix in the zucchini, walnuts, raisins and orange zest. Drop by heaping spoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, or until the edges are lightly browned.

Spicy Zucchini with Anchovy

3T olive oil
3 cloves garlic, peeled, left whole
1/2 T red pepper flakes
4C shredded zucchini
salt and pepper to taste
3T anchovy paste
Heat oil in a skillet over medium heat. Add the garlic, red pepper and anchovy. Heat until anchovy is melted. Add zucchini and saute until it becomes tender, about 7 minutes. Add salt and pepper to taste.

Lemon Freeze

1 (12 ounce) can evaporated milk
1 cup granulated sugar
1/4 cup lemon juice
1 teaspoon vanilla extract
Graham cracker crumbs or slivered almonds

Pour milk in bowl. Place bowl and beater in freezer for 30 to 45 minutes. Whip milk with sugar with electric until doubled in size. Add lemon juice and vanilla extract. Pour into loaf pan or 8-inch square glass dish. Top with graham crackers or almonds. (I did not use a topping, it does not need one.)Freeze.

Ginger Palmiers

1/2 cup packed light-brown sugar
1/4 cup dark unsulfured molasses
2 teaspoons finely grated fresh ginger
2/3 cup granulated sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground pepper
14 ounces good-quality thawed frozen puff pastry, such as Dufour
Directions
Bring brown sugar, molasses, ginger, and 1/4 cup water to a simmer in a saucepan, whisking until sugar has dissolved. Simmer until slightly thickened, 1 to 2 minutes. Pour syrup into a bowl; let cool.
Whisk granulated sugar, salt, and spices in a bowl. Lightly sprinkle sugar mixture over a clean work surface; place puff pastry on top. Cut into two 10 1/2-by-7-inch pieces. Sprinkle generously with sugar mixture; press into pastry with a rolling pin. Brush generously with syrup.
Working with 1 piece of dough at a time, roll in from both long sides, meeting in the center; brush with syrup to seal. Sprinkle generously with sugar mixture. Wrap in plastic, and freeze until firm, at least 3 hours (up to overnight).
Preheat oven to 425 degrees. Cut dough crosswise into 1/2-inch-thick slices. Dip slices in sugar mixture. Space 2 inches apart on a parchment-lined baking sheet. Flatten with your palm. Freeze 30 minutes.
Bake 10 minutes. Flip, and brush with syrup. Reduce oven temperature to 400 degrees. Bake until darkened, 10 minutes more. Transfer palmiers to a wire rack; let cool completely. Palmiers can be stored in an airtight container up to 3 days.

Chocolate Frosting

1 stick butter
1/3 C cocoa powder
1/c half and half
4C confectioners' sugar
1 tsp. vanilla
Combine butter, cocoa and half and half in a medium saucepan over medium heat;heat to a gentle boil. Cook,stirring until mixture is dark and shiny, about 3 minutes. Remove pan from heat; stir in confectioners sugar and vanilla;beat with an electric mixer on low speed until smooth and thick.

Better Yellow Cupcakes From a Box

1 box (18.25 oz.) yellow cake mix
1 1/4 c cake flour
1 C sugar
4 eggs
1 C evaporated milk
1 c sour cream
3/4 C vegetable oil
1 T vanilla
Heat oven to 350 degree F. Mix cake mix, flour and sugar in a large bowl with and electric mixer on low speed, about 10 seconds. Add eggs, milk, sour cream, oil and vanilla; beat on low speed just to combine, about 30 seconds. Increase speed to medium high;beat until light and fluffy, about 2 minutes. Place in greased muffin tins and bake for 20-25 minutes. Coll in pans for 5 minutes and remove to cool on wire racks. Frost as desired.

Chocolate Zucchini Cake

2 c flour
1/4 C coca powder
1 tsp. baking powder
1 tsp. baking soda
3 eggs
1 1/2 C sugar
1/2 C vegetable oil
3/4 c buttermilk
1 1/2 C shredded zucchini
1 tsp. vanilla extract
1 c chocolate chips
Mix dry ingredients in a bowl and set aside. In a mixer beat eggs until light and fluffy. Add sugar and oil. Beat again. Add zucchini, buttermilk and vanilla. Fold in dry ingredients. Fold in chocolate chips. Pour into a grease bundt pan and bake for 50 minutes or until a toothpick inserted in the center comes clean, at 350 degree F.

Sandra Lee's Crockpot Turkey

1 box stove Top cornbread stuffing mix
1 C chicken broth
4 T butter
1 C pole beans
2 medium onions, sliced
salt and pepper
1 tsp. poultry seasoning
1 turkey breast, rinsed and patted dry
1 large can cut sweet potatoes( 40 oz.)
1 can condensed cream of mushroom soup
1/2 c white wine( i used a Riesling)
1 packet turkey gravy mix
Combine stuffing mix, chicken broth and butter in a pan, mix to coat. remove and set aside to cool. Place green beans and onions on the bottom of a 5 qt. crockpot. Place the turkey in the crockpot and sprinkle on the salt, pepper and poultry seasoning. Surround the turkey breast with the potatoes. In a large bowl mix together the soup, wine and turkey gravy mix. Pour over turkey and sweet potatoes. Spoon stuffing mixture around the turkey breast. Cover and cook on high for 3 hour and then switch to low for 3 hours.

Just Like KFC Spice Recipe

1T rosemary
1T dried oregano
1T powdered sage
1tsp. powdered ginger
1 tsp. marjoram
1 1/2 tsp. thyme
3T packed brown sugar
3T dried parsley
1 tsp. pepper
1T paprika
2t garlic salt
2T onion salt
2T powdered chicken bouillon
1 package tomato cup a soup mix
Place all ingredients in a blender, pulse a few times to combine. To use add 2 C of whole wheat flour to mixture. In a shallow dish add 1 C half and half. Dredge chicken pieces in half and half and then mix and repeat, so you are double coating. The amount would cover 3 lb. boneless, skinless chicken. I halved the recipe today and saved the rest. I baked at 350 degrees F for 45 minutes.

Sesame Cranberry Zucchini Bread

3/4 cup buttermilk
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 egg white
2 tablespoons vegetable oil
2 teaspoons maple flavoring
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup toasted wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dried cranberries
1/4 cup chopped walnuts
4 teaspoons sesame seeds
1 1/2 cups shredded zucchini
In a mixing bowl, combine the first seven ingredients; beat until smooth. In another bowl, combine the flours, wheat germ, baking powder, baking soda and salt. Add raisins, walnuts and sesame seeds. Stir into sugar mixture just until moistened. Stir in zucchini. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minute before removing from pan to a wire rack.

Chocolate Zucchini Muffins

3 eggs
2 cups white sugar
1 cup vegetable oil
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.

Parmesan Zucchini Bread

3 cups all-purpose flour
3 tablespoons grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1 cup buttermilk
1/3 cup sugar
1/3 cup butter or , melted
1 cup shredded peeled zucchini
1 tablespoon dehydrated onion
In a bowl, combine the flour, Parmesan cheese, salt, baking powder and baking soda. In another bowl, beat the eggs, buttermilk, sugar and butter. Stir into dry ingredients just until moistened. Fold in zucchini and onion.
Pour into a greased and floured 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 1 hour or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Zucchini Brownies

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

6 tablespoons unsweetened cocoa powder
1/4 cup butter, room temp.
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour( using cocoa powder )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 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frostingcream together the 6 tablespoons of cocoa and butter. Blend in theconfectioners' sugar, milk and 1/2 teaspoon vanilla. Spread on cooled brownies.

Peanut Butter & Jelly Sushi Rolls

2 tablespoons Jif® Creamy Peanut Butter
• 2 tablespoons Smucker's® Strawberry Jelly, or any Smucker's® Jam, Jelly or Preserves of your choice
• 2 slices bread


Directions:
1. REMOVE crusts from bread. With a rolling pin or large soup can, completely flatten bread.
2. SPREAD 1 tablespoon peanut butter and 1 tablespoon fruit spread on each slice of bread
3. ROLL each slice into a tight spiral. Cut each spiral into 4 pieces

Roast Loin of Pork

In a pan place about 2T olive oil. Roll 2 1 lb. pork tenderloins in to coat. Sprinkle salt and pepper on both sides. Sprinkle 1T granulated garlic, zest of 1 lemon, 1 T dried parsley, 1T dried thyme, 1T dried rosemary, and 1T savory. On a plate place 1/4 seasoned bread crumbs, roll tenderloins in to coat.Place back in baking pan. In a preheated 500 degree F oven cook the tenderloins15 minutes and then reduce the heat to 350 degree f and cook for 20-30 minutes.