Zucchini and Tomato Bake

I used seasoned croutons, ground up in the mini food processor, in place of the Panko or crackers in the topping. I also used much less cheese that the recipe calls for just to watch the fat content.

2 medium zucchini, sliced in ¼ inch slices

3 medium tomatoes, sliced in ¼ inch slices

1 medium sweet onion, sliced in ¼ inch slices

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon garlic powder

1 cup shredded cheddar cheese

4 tablespoon butter, melted

½ cup panko breadcrumbs (or crushed butter crackers - like Ritz)

Preheat the oven to 350°. Lightly spray a 2½-quart baking dish with non-stick cooking spray.

Combine the zucchini, tomatoes, and onion in a large bowl. Sprinkle with the salt, pepper, and garlic powder and toss to coat. Put the vegetables into the prepared dish and sprinkle with the cheese.

In a small bowl, stir the melted butter and the breadcrumbs together. Sprinkle the crumbs over the casserole. Bake uncovered for 45 minutes, or until the vegetables are tender and the crumbs have browned.

Mexican Stuffed Peppers

7 red bell peppers, tops cut off and seeds and ribs removed

12 oz lean ground beef, cooked in water, drained and rinsed

1 cup rice, cooked (brown rice, or white rice)

1 can black beans, rinsed and drained (I used black eyed peas)

1 can corn, drained

1 can (19 oz) Old El Paso red enchilada sauce

½ tablespoon chili powder

½ teaspoon ground cumin

Salt and pepper to taste

4 oz shredded mild or med cheddar cheese

In a large bowl combine ground beef or turkey, rice, black beans, corn, enchilada sauce, and seasonings.

Place the filling into the cavity of each pepper. Put peppers in a casserole dish. Cover with foil and bake at 350º for 1½ hours. Uncover and sprinkle with a little cheese. Return to oven for 5 minutes.

9 Weight Watcher Smart Points per serving

Snickerdoodles

I've never met a snickerdoodle that I didn't like, and this is no exception.

2 1/2 cups all-purpose flour

1 cup (2 sticks) unsalted butter, room temperature

1 cup sugar

2/3 cup brown sugar

2 large eggs, room temperature

2 teaspoons cream of tartar

1 teaspoon baking soda

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

Coating:

1/4 cup sugar

1 1/4 tablespoon cinnamon

Mix together flour, cream of tartar, baking soda and salt in a large bowl, and set aside.

In a large bowl or mixer, cream together the butter and sugars on medium speed until light and fluffy. About 3-5 minutes.

Reduce speed and beat in eggs, one at a time. Then pour in vanilla extract.

Scrape down the sides of the bowl and make sure everything is completely incorporated.

Gradually add in the dry ingredients, mixing until just combined.

Wrap dough in plastic wrap and refrigerate for at least 30 minutes, or until chilled.

In a small bowl, combine coating ingredients and toss together. Set aside.

Preheat oven to 400º and line your baking sheets with parchment paper.

Using a small ice cream scoop or a tablespoon, scoop cookie dough out into balls and roll each one in sugar coating mixture.

Transfer to lined baking sheet and repeat with remaining cookies.

Place in oven and bake for 8-10 minutes, or until cookies are puffed up and golden.

Remove from oven and let cool for 5-7 minutes, then transfer to wire cooling rack to finish cooling.

Rhubarb Cream Cheese Pie

The only way you can ruin a rhubarb pie is to put strawberries in it. Just my opinion, but I’m sticking with it. The recipe comes from a vintage cookbook by The Geneva (Illinois) Garden Club.

1 unbaked 9” deep-dish pie shell, with high fluted edges

3 to 4 cups diced rhubarb

1 cup sugar

3 Tbs cornstarch

¼ tsp salt

8 oz cream cheese, softened

2 eggs

½ cup sugar

1 cup sour cream

Preheat oven to 425º.

Combine rhubarb, 1 cup sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until sugar dissolves and mixture thickens and boils. Pour into pie shell and bake for 10 minutes.  Remove from oven and reduce heat to 350º.

Meanwhile, beat cream cheese with eggs and ½ cup sugar until smooth*. 

Pour over rhubarb in the pie shell. Return to oven and bake for 30 minutes, Cool completely.

*Spread the sour cream over the top of pie before serving, or add the sour cream to the cream cheese mixture before baking.  I’ve done it both ways, but the original recipe calls for spreading the sour cream over the top of the baked and cooled pie. My preference is adding it to the cream cheese mixture.

Crème Fraîche

Many recipes call for crème fraîche, a thick, tangy French cream similar to sour cream, but smoother and richer. It's body and thickness comes from natural bacteria in unpasteurized cream. But since this is an unpasteurized process, we have to improvise here in the States by using the natural fermenting agents in buttermilk. This recipe comes from Cuisine at Home Magazine, and is mellower than other recipes I've used. Really nice, and super simple.

1 cup heavy cream

¼ cup buttermilk

1 tablespoon lemon juice

Mix together, cover and let sit at room temperature 6 to 8 hours, and then refrigerate.

Crème Fraîche is great for cooking, because of its rich flavor and stability -- it doesn't break down when heated, like sour cream.