Double Chocolate Mousse

This is the LOWFAT version of Chocolate Mousse. It is quick and easy to make and is yummy too!

What You Need!
1-1/2 cups cold fat-free milk, divided
2 squares BAKER'S Semi-Sweet Chocolate
1 pkg. (2.1 oz.) JELL-O Chocolate Fat Free Sugar Free Instant Pudding
2 cups thawed COOL WHIP FREE Whipped Topping, divided
1/2 cup fresh raspberries
Make It!
MICROWAVE 1 cup milk and chocolate squares in large microwaveable bowl on HIGH 2 min.; whisk until chocolate is melted. Add remaining milk and dry pudding mix; beat 2 min. Refrigerate 20 min.
WHISK in 1-1/2 cups COOL WHIP; spoon into 6 dessert dishes.
TOP with remaining COOL WHIP and berries

Zucchini Carrot Muffins

I have to laugh because I wanted to add a zucchini recipe too, Tam. 'Tis the season. This is a healthy muffin and very tasty too! I think I got it from Family Fun magazine a couple of years ago.

INGREDIENTS:
2 cups whole wheat flour
1/3 cup light brown sugar, firmly packed
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup milk
1/3 cup orange juice
1/3 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
3/4 cup finely shredded zucchini
3/4 cup finely shredded carrots
granulated sugar
PREPARATION:
Grease 12 standard muffin cups. In a large mixing bowl, combine flour, brown sugar, baking powder, cinnamon, nutmeg, and ginger and salt. In a small bowl, whisk together milk, orange juice, oil, eggs, and vanilla.

Stir milk mixture into the flour mixture just until flour is moistened. Batter will be lumpy. Set aside 1 tablespoon each shredded zucchini and carrots. Fold remaining zucchini and carrots into the batter. Divide batter among the muffin pan cups. Sprinkle with reserved zucchini and carrot and a little granulated sugar.
Bake at 375° for 25 to 30 minutes, or until centers spring back when lightly touched with finger. Cool in pan on rack for 5 minutes. Serve warm. Makes about 1 dozen muffins.

Chili Rellenos

I planted 6 anaheim chile plants and have tons. I decided that I would try real rellenos. They were not pretty, but they were delicious, and a royal pain in the butt. I think that I would be better with another chile pepper, maybe problano, because I thought they were too thin. I made my own green chile sauce, too. I am so proud!

• 12 Anaheim chile peppers, charred and peeled
• 1 pound Cheddar cheese, cut into strips
• 1 cup milk
• 1 cup all-purpose flour
• 1 egg, beaten
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon canola oil
• 1/2 cup all-purpose flour for coating

My brother Mike shared his recipe which is so much easier and tasty too. 

Use Krusteaz Pancake Mix and use Club Soda instead of the water. It makes great chili rellenos, onion rings and fried zucchini.  I also used colby jack cheese sticks to make it even easier!

DIRECTIONS

1. Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.

2. In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.

3. Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.

Pineapple Zucchini Bread

I've got zucchini coming out of my ears and Wendy gave me this delicious recipe. I don't think I will ever make plain zucchini bread again!


3 eggs
2 c. sugar
1 c. salad oil
2 tsp. vanilla
2 c. shredded zucchini
1 can (81/4 oz) crushed pineapple, drained
3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 c. chopped walnuts (optional)

Heat oven to 350. Lightly grease 2 9 inch loaf pans; set aside.

In mixing bowl, beat eggs until frothy. Beat in sugar, oil and vanilla. Continute beating until mixture is thick and foamy. Stir in zucchini and pineapple.

In second bowl, stir together flour, baking soda, salt baking powder, cinnamon, nutmeg and nuts. Add to zucchini mixture and stir just until flour is moistened. Spoon batter into prepared pans. Bake 50 to 60 minutes. Yields 2 loaves. Enjoy!