Just catching up on this post - and noted I failed to answer bonicarose question about the granola bars. Yes - I use dried fruit - any that I happen to have available. One thing I noted - the bars are best made with dried granola (which I have for breakfast anyway), rather than the original recipes for using the oats as it comes from the box. The oat recipe turns the bars quite hard - whereas, if dried oats (as in granola) keeps the bars from baking too hard. Also don't pack the mixture in the pan too hard before baking. (Ye gads, learn something new everyday). My pantry is quite bare, with filled jars being replaced by many, many empty ones - mostly all my summer fruits in simple syrup - nectarine, apple, peach, pear, plum - now almost all gone (sob!). The freezer, tho - now that is different - it is so loaded that I can hardly squeeze any more in it. No snow - yet - (rain forcasted) - eating stir fries and lots of green salads. Planted quite a few onions and garlics that are coming along well. Never enough - and so must supplement cooking onions before the season is over. My chardonnay grapes arrived today (ordered in Dec) and now today's project is to get em in - hopefully will grow on a south-facing arbor - should be an ideal spot. Three other grapes - Thompson is one, the others shall remain nameless -are doing quite well - about 3 years old, and my first lesson on how to prune them (hope I didn't kill the poor things). Must can more fruit next year (then hide it!) Bejay

Well Mz Ya Ya...Here's the one that is popular here. Three Cheese Chicken Enchiladas I've used leftover pork, shredded beef or even ground beef. And instead of rolling, to save time and effort I layer the tortillas and filling and sauce like lasagna. Bit of sauce on the bottom, tortillas.. filling, maybe some extra cheese, sauce, tortillas and so on... Cheese sauce I make using a medium white sauce and add cheeses of choice. I don't follow a recipe. If you want to "spice" it up add some rotel or just a small can of diced green chilies. Rough amounts for a 9x13 casserole size amount. 1/4 c butter 1/4 flour couple good pinches of kosher salt and fresh cracked black pepper Cook a few minutes on med heat, stiring well until it starts to bubble. Pour in enough milk, half n half or cream to equal about 3 cups. Continue cooking until it thickens. Toss in atleast a cup of grated cheese. (I tend to go with 2 cups.) To give it a little tang stir in a few big dollops of sour cream or a few ounces of cream cheese. Add in the drained chilies or rotel if you are covering enchiladas. I have a from scratch red sauce if anyone wants it. I'll be back in a few hours to check. Terri

I've been collecting them lately, here are some you can try. I had more but accidentally deleted them :^( Zucchini with Lemony Crumbs Serves 4 Active time: 20 minutes Start to finish: 40 minutes 2 lb zucchini, coarsely grated 3/4 stick unsalted butter, divided 1 1/2 cups coarse breadcrumbs (from day old baguette) 1 1/2 tsp grated lemon zest 1 tsp chopped thyme 2 garlic cloves, minced Toss zucchini with 3/4 tsp salt in a colander set over a bowl and let drain 20 minutes. Squeeze handfuls of zucchini in a kitchen towel to remove excess moisture. Melt 3 Tbsp butter in a 12-inch heavy skillet over medium heat, then cook breadcrumbs, zest, thyme and 1/8 tsp salt, stirring until crumbs are golden, about 4 minutes. Transfer to a bowl and wipe out skillet, then cook garlic in remaining 3 Tbsp butter over medium-high heat, stirring, until fragrant, about 30 seconds. Add zucchini and sauté until softened slightly, 2 to 3 minutes. Serve zucchini topped with breadcrumbs. Grilled Zucchini Pepper Salad Serves 4 Active time: 20 minutes Start to finish: 1 hour 1 1/2 lb zucchini, cut lengthwise into 1/4" thick slices 2 red bell peppers, quartered 1/4 cup extra virgin olive oil, divided 2 Tbsp balsamic vinegar 2 tsp packed light brown sugar 2 Tbsp chopped basil Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas) or heat a 2-burner grill pan over medium heat until hot. Toss vegetables with 2 Tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Grill, turning occasionally, until tender, 6 to 8 minutes total. If using grill pan, grill in batches, 10 to 15 minutes per batch. Transfer peppers to a bowl and let stand, covered, 10 minutes. Peel peppers and cut into 1-inch pieces. Cut zucchini crosswise into 1-inch pieces. Whisk together vinegar, brown sugar, 1/4 tsp salt, 1/8 tsp pepper and remaining 2 Tbsp oil in a large bowl. Stir in vegetables and basil. Let stand 15 minutes for flavors to blend. Zucchini Lime Slushee Makes 4 drinks Active time: 10 minutes Start to finish: 10 minutes 2 medium zucchini, chopped 1/2 cup superfine granulated sugar 1/4 cup fresh lime juice 3 cups ice cubes zucchini slices for garnish Purée zucchini with sugar, lime juice, and 1/8 tsp salt in a blender. Add ice and blend until ice is finely crushed. Serve in 10-oz glasses. Zucchini Whoopie Pies Makes 12 (dessert) Active time: 30 minutes Start to finish: 1 hour FOR CAKES: 2 cups coarsely grated zucchini (10 ounces) 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 3/4 cup well-shaken buttermilk 1 teaspoon pure vanilla extract 1 stick unsalted butter, softened 1 cup packed light brown sugar 1 large egg 1 cup walnuts (4 ounces), chopped FOR FILLING: 1 (8 ounce) package cream cheese, softened 1/2 stick unsalted butter, softened 1 1/2 cups confectioners' sugar 1 teaspoon pure vanilla extract Scant 1/2 teaspoon salt MAKE CAKES: 1. Preheat oven to 350 degrees F with racks in upper and lower thirds. Butter 2 large baking sheets. 2. Squeeze handfuls of zucchini wrapped in a kitchen towel to remove moisture. 3. Whisk together flour, baking soda, spices, and salt until combined. Whisk together buttermilk and vanilla in a small bowl 4. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until combined well. 5. At low speed, mix in flour and buttermilk mixtures alternately in batches, beginning and ending with flour mixture and mixing until smooth. Mix in zucchini and walnuts until just incorporated. 6. Spoon 1/4 mounds of batter 2 inches apart on baking sheet. Bake, switching positions of sheets halfway through, until tops are puffed and golden and spring back when touched,18 to 22 minutes. Transfer with a spatula to a rack to cool completely. MAKE FILLING: 1. Beat together cream cheese, butter, confectioners' sugar, vanilla, and salt with cleaned beaters at medium-high speed until smooth, about 3 minutes. ASSEMBLE PIES: 1. Spread a rounded 2 Tbsp filling on flat sides of half of cakes and top with remaining cakes. Note: Whoopie pies keep, chilled in an airtight container, 3 days. Bring to room temperature before serving. ZUCCHINI BROWNIES TIME: Prep: 20 min. Bake: 35 min. + cooling: 1 cup butter, softened 1\-1/2 cups sugar 2 eggs 1/2 cup plain yogurt 1 teaspoon vanilla extract 2\-1/2 cups all\-purpose flour 1/4 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 2 cups shredded zucchini FROSTING: 2/3 cup semisweet chocolate chips 1/2 cup creamy peanut butter In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in zucchini. Pour into a greased 13\-in. x 9\-in. baking pan. Bake at 350° for 35\-40 minutes or until a toothpick inserted near the center comes out clean. For frosting, in a small saucepan, combine chocolate chips and peanut butter. Cook and stir over low heat until smooth. Spread over warm brownies. Cool on a wire rack. Cut into bars. Yield: about 1\-1/2 dozen. http://www.tasteofhome.com/recipes/Zucchini-Brownies?pmcode=SL981VH05M&_mid=236200&_rid=236200.220100.28120 ~~~~~~~~~~~~~~~~~~~~~ Zucchini Bread 3 eggs 3/4 C vegetable oil 2 C sugar 2 tsp vanilla 2 C shredded zucchini (1 \- 2 good size ones) 1 \- 8\-oz can crushed pineapple, drained 3 C all\-purpose flour 2 tsp baking soda 1/2 tsp salt 1 1/2 tsp cinnamon 1/2 tsp baking powder 3/4 tsp nutmeg 1 C chopped nuts 1 C raisins Mix first 6 ingredients together. Sift together flour, soda, salt, cinnamon, baking powder, and nutmeg (if youre using nutmeg). Add remaining ingredients. Mix all together. Baking options: Pour into two 4? X 8? well\-greased loaf pans and bake at 350 for an hour. Or Pour into four to six well greased mini loaf pans and bake at 350 for about thirty minutes, or until centers are no longer soft.

Cran, you're welcome. I hope you find a few recipes you like. LisaB: you are so incredibly thoughtful to pull up this thread from last year. Thank you! Here's some new ones. The pancake and Red pesto Sauce I've been making pretty much every weekend lately. Healthful, easy and super delicious. ALMOND MEAL PANCAKES Serves 2 Ingredients: 1 cup almond meal 1/4 cup cooked quinoa 1/2 cup Egg Beaters or 2 eggs 1/4 cup water 2 tablespoons walnut, olive, avocado or canola oil, your choice 1 tablespoon sweetener ( I usually use blue agave syrup) blueberries, if you choose Directions: Mix all ingredients, except blueberries if using them, together in a bowl. Gently fold in blueberries (if using). Cook on hot oiled griddle as you would regular pancakes. * The cooked quinoa keeps the pancakes moist and fluffy. I've tried it without, but prefer them with it. LEMON BLUEBERRY YOGURT MUFFINS Makes about 2 1/2 dozen Ingredients: 1 1/2 cups Bob's Red Mill Low Carb Baking Mix (don't accidentally get his Low Carb Bread Mix like I did last month! I buy mine from Amazon Prime or from Bob's Red Mill directly) 2 teaspoons baking powder 1/2 teaspoon salt 1 cup plain Greek yogurt (I prefer Fage 0%) 1 cup sugar (I know, it seems like a lot, but comes out to less than 2 teaspoons per muffin. You can try an artificial sweetener, if you like. I'm very allergic to them myself, though) 3/4 cup Egg Beaters or 3 extra large eggs 2 teaspoons grated lemon zest (from approx. 1 lemon) 1/2 teaspoon pure vanilla extract 1/2 cup unsweetened applesauce 1 1/2 cups blueberries) 1 tablespoon of the baking mix, or regular flour Directions: Preheat oven to 350-degrees. Add muffin liner papers to muffin cups and spray the inside of each with olive oil spray (or Pam, if you prefer). This is very important because without the spray, the finished muffins will stick to the papers badly. Or, you can use the Caphalon Silicone cupcake liners. You do not need to spray them. Mix together the baking mix, baking powder and salt in one bowl. In a second bowl, whisk together the yogurt, sugar, Egg Beaters, lemon zest, vanilla and applesauce. Slowly mix the dry ingredients into the yogurt mixture. In a third bowl, sprinkle the blueberries with the 1 tablespoon of baking mix or flour. Toss until covered. Gently fold blueberries into batter. Fill muffin cups about 3/4 full with batter. This recipe should make about 2 1/2 dozen. If using large muffin papers, you may get just 2 dozen. Bake about 40 minutes, or until done. I say "about 40 minutes" because I live at an altitude of 6,000 feet above sea level and baked goods can take a bit longer up here. * These muffins are very moist. They also freeze well. RED PESTO SAUCE FOR SALMON, ETC. Serves 2-3 We eat fresh salmon a couple of times a week. I've been making this heart healthy sauce for it lately, and we love it. You'll need a food processor or blender for this recipe. Ingredients: 8 blanched almonds 1/2 clove garlic, minced 1 tablespoon tomato paste 1 tablespoon extra virgin olive oil 1/3 cup chopped, bottled roasted red bell peppers, drained Directions: Blanch your almonds by dropping them in a 1/2 cup of boiling water (off the stove) for 8-10 minutes. Drain, and pinch each almond to slide off skin. Pat dry and cool a few minutes on counter. In a food processor, pulse almonds until you have a powder. Add rest of ingredients, pulse to blend. Taste and add salt if you prefer. Serve at room temp or slightly warmed.