My daughter started pre-school this past Tuesday. Oh, how the years have flown by. Since I stay at home I figured I wouldn’t send her until she was 4, that way she had more time in the comfort of our home and my arms, but she convinced me otherwise. She is such an astute, mature for her age, little girl that I had to send her. She craves the atmosphere and routine that school will give her. She just finished day two and the teachers there are so impressed with just how well she has adapted, even helping the other children who are sad when their parents leave! I can’t be sad at the empty house these two mornings a week because I know she is having a ball there! I can be sad that she keeps asking if she can drive there herself and when does she get to start Kindergarten and High School. I know this is just practice, the real hurdle we will have to cross is Kindergarten, but for now this change is going well and I’m so proud of my sweet, little girl.

In honor of the first day of pre-school I thought I’d use some of my free time while she was at school and make her a cake. We would have a wonderful dinner and enjoy some dessert as we discussed her day. I decided to use up some of last years frozen zucchini and I’ve had this recipe bookmarked for a while now. The zucchini makes the cake part okay, right? Well, if you don’t think so, the recipe has been adapted so that it’s a little healthier in a few different places besides simply using zucchini. Don’t worry though, you’re family wont have a clue as they dig into this delicious, chocolatey cake!

Chocolate Zucchini Cake

Ingredients

Cake

• Cooking spray
• 1 Tbsp all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup (4 oz.) fat-free cream cheese, softened
• 1/3 cup vegetable oil
• 2 large eggs
• 2 large egg whites
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 3/4 cup fat-free buttermilk
• 2 cups shredded zucchini
• 2/3 cup semisweet chocolate chips
• 1/4 cup chopped walnuts

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Glaze

• 3/4 cup powdered sugar
• 3 Tbsp unsweetened cocoa
• 8 tsp  fat-free milk
• 2 Tbsp semisweet chocolate chips
• 1 tsp instant coffee granules
• 1/2 tsp vanilla extract

Pre-heat oven to 350. Coat a 12 cup Bundt pan with cooking spray and lightly dust pan with 1 tablespoon of flour.

Place sugars, cream cheese, and vegetable oil in a large bowl. Beat with a mixer at medium speed until well blended, about 5 minutes. Add eggs and egg whites, one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla extract.

Lightly spoon 2 1/2 cups flour into dry measuring cups and level with a knife. Combine the flour and the next 5 ingredients, through to cinnamon, in a medium bowl, stirring well with a whisk.

Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Stir in zucchini, chocolate chips, and nuts. Pour batter into prepared pan and bake for 1 hour, or until a wooden pick inserted in the cake comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan and allow to completely cool on a wire rack.

To prepare the glaze, combine the powdered sugar and cocoa powder in a small bowl; stir with a whisk. Combine the milk, chocolate chips, coffee, and vanilla extract in a 1-cup glass measure. Microwave at medium for 45 seconds or until chocolate melts, stirring after 20 seconds. Combine powdered sugar mixture with chocolate mixture, stirring with a whisk. Drizzle glaze over cake.

Yields 16 servings

Nutritional Information

Per serving: 281 Calories, 9.5g Fat, 6.6g Protein, 45.6g Carbohydrates, 2.6g Fiber, 27mg Cholesterol, 2.2mg Iron, 241mg Calcium

Source: Cooking Light, June 2002

I’ve been making homemade ice cream for a while now and usually pick out flavors that I think my family will love. I recently purchased the Ben & Jerry’s recipe book and let my husband pick out one that he wanted me to make. His choice of Oreo Mint surprised me. Granted, he loves mint chocolate chip ice cream, but any time I’ve ever mentioned making cookies & cream ice cream he goes, “ehhh.”

From my very first ice cream recipe I’ve shared with you, I’ve preached just how good home made ice cream is. We all know that a carton in the freezer of ice cream in general makes you feel good, but home made just tastes so much better! Now, think about your favorite store brand and kicking it up a notch by making it from home? I hope I have your attention because this ice cream has been deemed the best ice cream made yet! It’s so creamy, has such a perfect blend of flavor, and you can not stop yourself from eating more. Imagine eating a quart instead of a store bought pint, yeah you’re in trouble! I wish I could give you all a taste so you’d believe me, but you’ll have to take my word for it and go grab a package of cookies and get to it!

The only thing I changed from this recipe was using a few more cookies, you can be the judge as the machine is churning. I just always like to toss in some extra toppings!

Oreo Mint Ice Cream

Ingredients

• 2/3 cup coarsely chopped Oreo cookies
• 2 large eggs
• 3/4 cup sugar
• 2 cups heavy or whipping cream
• 1 cup milk
• 2 tsp peppermint extract

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Place the cookies in a bowl, cover, and refrigerate.

In a large bowl, whisk the eggs until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peppermint extract and blend again.

Transfer the mixture to your ice cream maker and freeze according to the manufacturer’s instructions.

After the ice cream stiffens, about 2 minutes before it is done, add the chopped cookies, then continue freezing until the ice cream is ready.

Yields 1 generous 1 quart.

Source: Ben & Jerry’s Homemade Ice Cream & Dessert Book

Summer is coming to an end. The nights are getting cooler and kids are going back to school. It also means that my garden is kicking it into high gear and everything is ripening at the same time and we are growing tired of our summer favorites. Luckily, this pasta salad came into our lives at just the right time. It has such a light, freshness to it that our favorite pasta salad doesn’t have and it uses up a lot of my tomatoes, cucumbers, and herbs! The little one has a lot of fun making this, from going out and picking the ingredients to stirring everything up.

This salad will definitely keep for a couple of days. I honestly liked it before adding in the orzo, but my family loves their carbs too much for that to pass as an acceptable side dish in our house!

Caprese Orzo Salad

Ingredients

• 1 lb orzo
• 1/4 cup fresh lemon juice
• 1/4 cup white wine vinegar
• 1/4 tsp salt, or to taste
• 1/4 tsp freshly ground black pepper
• 1/2 cup olive oil
• 1 pint cherry tomatoes
• 2 pickling cucumbers
• 8 oz. fresh mozzarella
• 1/2 cup thinly sliced fresh basil leaves
• 1/2 cup chopped fresh parsley

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Bring a large pot of water to a boil over high heat. Sprinkle with a tablespoon of salt, then add orzo and cook, stirring occasionally, until al dente, or about 10 minutes.

While pasta cooks, in a large bowl whisk together lemon juice, vinegar, salt, and pepper. Whisk in olive oil.

Cut tomatoes in half and add to the bowl of dressing. Peel and dice the cucumbers, dice mozzarella, and add both to the bowl. Stir to combine. Stir in the basil and parsley.

When the orzo has finished cooking, drain in a large colander and rinse under cold running water until cool. Drain well, then add to the vegetables. Mix gently to distribute. Serve at room temperature, or chill for several hours and serve.

Serves 8

Nutritional Information

Per serving (about 1/2 cup) Calories 390; Carbohydrates 48g; Protein 18g; Fat 14g; Cholesterol 5mg; Sodium 270mg; Fiber 4g.

Source: Hannaford Fresh Magazine, May/June 2013

When I decide what to make for dinner, I often try to think about changing the pace a little. If we’ve done a few family favorites, I want to mix things up a little bit. Granted, in this household I do try to find a balance. People are more often to try new things if they are familiar with the ingredients and it has a similar flavor pattern. This pork tenderloin recipe is a perfect example. We have pork tenderloin quite often, whether I roast it or grill it. I often cook with Asian spices and our family is all too familiar with the taste of a sweet barbecue sauce. So, by combining them, while also adding some cloves and star anise, I’ve added a few extra seasonings in there that they may not have otherwise been accepting of. Sometimes subtle is key!

I’ve made this two different ways, as the recipe follows, but also on the grill. Rather that only coating twice, I choose to baste the pork as it cooks on a low-heat grill, setting aside about 2 1/2 cups of the plum sauce to do this. As long as you don’t overcook the pork, it will yield the same great results and you wont heat your house up in the summer!

Roast Pork Tenderloin with Plum Barbecue Sauce

Ingredients

For the sauce:

• 2 Tbsp canola oil
• 1 cup chopped onion
• 2 garlic cloves, finely chopped
• 1/4 cup packed brown sugar
• 1/4 cup rice wine vinegar
• 1/4 cup ketchup
• 2 Tbsp low-sodium soy sauce
• 2 tsp dry mustard
• 1 tsp ground ginger
• 1/2 tsp black pepper
• 1/8 tsp crushed red pepper
• 2 whole cloves
• 1 1/2 lbs black plums, quartered and pitted
• 1 star anise

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For the pork:

• 2 tbsp canola oil
• 2 (1 lb) pork tenderloins, trimmed
• 1.2 tsp salt
• 1/2 tsp freshly ground black pepper

Heat a large saucepan over medium-high heat. Add 2 tablespoons of canola oil to the pan and swirl to coat. Add onion and garlic, saute for 5 minutes, stirring constantly. Add the sugar and the next 10 ingredients and bring to a boil. Reduce heat and simmer, partially covered, for 30 minutes or until the plums break down and the sauce thickens, stirring occasionally. Discard cloves and anise.

Pre-heat oven to 450F.

Heat a large skillet over medium-high heat. Add 2 tablespoons of oil to the pain and swirl to coat. Sprinkle the pork with salt and pepper. Add the pork to the pan and saute for 7 minutes, turning to brown on all sides.

Transfer the pork to a foil-lined jelly-roll pan. Coat with 1/2 cup of plum sauce. Roast the pork for 15 minutes. Remove the pork from the oven and turn it over, coat with an additional 1/2 cup of the plum sauce. Roast for 10 minutes or until a thermometer inserted into the thickest portion registers 155F. Remove from the pan and let stand for 10 minutes. Slice crosswise. Serve with remaining, unused plum sauce.

Nutritional Information

Yields 8 servings of 3 oz of pork and 1/3 cup sauce

Calories 378; Fat 10.3g; Sat. Fat 1.6g; Protein 25.2g; Carbohydrate 50.7g; Fiber 4.7g; Cholesterol 62mg; Sodium 417mg

Source: Cooking Light, July 2011