Z-Zots (Zuchini Bites)

contributed by Ali Masters

yields: 12 mini muffins

1 cups zucchini, grated

1 egg 1/4 yellow onion, diced

1/4 cup cheese (cheddar or Parmesan work the best)

1/4 cup bread crumbs – I used Italian style

Salt and Pepper
1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.

2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach.

3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.

4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

Advertisements

Snowmobile Soup

contributed by Jan Margheim

Makes: 6 servings Prep. Time: 20 minutes Cooking Time: 3-4 hours Ideal slow-cooker size: 4- to 6- qt.

ingredients:

1/3 lb. 95% lean ground beef

1 small onion, chopped

5 large potatoes, julienned, skins on (or cubed)

16-oz. can low-sodium, low-fat cream of mushroom soup

1 soup can fat-free milk

1 lb. shredded fat-free cheddar cheese

¾ tsp. salt

¼ tsp. pepper

Instructions:

brown meat, when no longer pink, place in slow cooker

saute onion in drippings in the same skillet, until tender

stir remaining ingredients into slow cooker

cover and cook on high, 3-4 hours, or low for 5 hours, until potatoes are as tender as you’d like them to be

Cheddar Cheese Biscuits

contributed by Laurel Turner from verybestbaking.com

Ingredients

  • 2 cups
    all-purpose flour plus additional for kneading
  • 1 1/2 cups
    (6 oz.) shredded cheddar cheese
  • 1/2 cup dry NESTLÉ® CARNATION®
    Instant Nonfat Dry Milk
  • 1/4 cup chopped
    chives (optional)
  • 2 tablespoons
    granulated sugar
  • 2 teaspoons
    baking powder
  • 1/2 teaspoon
    salt
  • 1/3 cup
    butter
  • 1 cup
    plus 1 tablespoon water

Directions

PREHEAT oven to 400° F. Lightly grease baking
sheet.

COMBINE flour, cheese, dry milk, chives, sugar, baking
powder and salt in medium bowl. Cut in butter with pastry blender or 2 knives to
make coarse crumbs. Stir in water just until moistened.

KNEAD
dough 10 times on lightly floured surface. Pat into 8 x 6-inch rectangle. Cut
into 12 biscuits. Place biscuits about 2 inches apart on prepared baking
sheet.

BAKE for 12 to 16 minutes or until light golden brown.
Serve warm.

NOTES:
• Sharp cheddar cheese can be used for a
more intense cheddar flavor.
• For a spicy biscuit, add 1/4 teaspoon chili
powder into flour mixture.
• For round biscuits, cut dough with 2-inch-round
cookie cutter. Repeat with trimmings.