Wednesday, September 26, 2012

recipes for: zucchini pie & scarecrow treats

Zucchini Pie


8 oz. dried whole wheat spaghetti 
1 C pasta sauce
1 T extra virgin olive oil
2 cloves garlic, minced
1 large zucchini, peeled & shredded, about 2 C
1/2 tsp dried basil
Kosher salt & freshly ground pepper
1 C shredded part-skim mozzarella cheese
1 oz. sliced turkey pepperoni (about 15 slices, chopped)
4 large eggs
1/2 cup 1% milk **I used Silk milk & it tasted great
1/4 C grated Parmesan cheese


 1. Preheat the oven to 375 degrees. Lightly oil or coat a 2-quart baking dish with nonstick cooking spray and set aside. Cook the pasta according to package directions. Drain and return to the pan. Stir in the pasta sauce and set aside.

2. While the pasta is cooking, heat the oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring frequently, until golden, 30 seconds to 1 minute. Add the zucchini and basil; cook, stirring occasionally, until the zucchini is tender, about 8 minutes. Season with salt and pepper to taste.

3. Stir the cooked zucchini, mozzarella cheese, and pepperoni as desired into the pasta until well combined. Transfer the mixture to the prepared dish.

4. Meanwhile, whisk together the eggs and milk in a bowl. Pour the egg mixture evenly over the top of the spaghetti, and sprinkle with Parmesan cheese.

5. Bake until bubbly and golden brown on top, 25 to 30 minutes. Let stand about 5 minutes before slicing and serving.

Nutrition facts per serving (1 piece): 310 calories, 21g protein, 33g carbohydrate, 11g fat (4g saturated), 4g fiber

For original recipe, click HERE.

Scarecrow Treats


1/2 C butter, softened
1 (18.25 oz) package pudding in the mix yellow cake mix
1 egg
3 C miniature marshmallows

1/2 C light corn syrup
1/4 C sugar
1/4 C brown sugar
1/2 C peanut butter
2 tsp vanilla
2 C crisp rice cereal
2 C salted peanuts
1 C candy corn


1. Heat oven to 350°F. Combine butter and cake mix in large bowl. Beat on low speed until well mixed. Add egg; continue beating until well mixed.

2. Press onto bottom of ungreased 15x10x1-inch jelly-roll pan. Bake for 12 to 15 minutes or until set and edges are lightly browned. Remove from oven. 

3. Immediately sprinkle marshmallows over hot, partially baked crust. Return to oven; continue baking for 1 to 2 minutes or until marshmallows puff.

4. Meanwhile, combine corn syrup, sugar and brown sugar in large saucepan. Cook over medium heat, stirring until mixture comes to a boil (2 to 4 minutes). Remove from heat; stir in peanut butter and vanilla until smooth. Stir in cereal, peanuts and candy corn. Immediately spoon over marshmallows; spread to cover. Cool completely. Cut into bars.

Nutrition facts per serving (1 bar):150 calories, 3g protein, 18g carbohydrate, < 1g fiber, 8g fat

For original recipe, click HERE.

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