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Shred fresh zucchini in a food processor and pour out any excess liquid before adding to the batter, or defrost frozen shredded zucchini and bring to room temperature, pouring out any excess liquid from the freezer bag before adding to the mix.

Preheat oven to 350 degrees and grease a 9 x 13-inch baking pan. In a large bowl, combine sugar, flour, cocoa, salt and baking soda. Slowly alternate stirring in oil and shredded zucchini, mixing well. Stir in vanilla and chocolate chips, ensuring wet and dry ingredients are fully incorporated before pouring batter into prepared pan. Bake for 30-35 minutes, until a toothpick comes out clean and the brownies are set. Cool before cutting with a serrated knife and serving.

1 c. sugar

2/3 c. oil

2 tsp. vanilla extract

2 c. flour

1/4 c. cocoa

1 tsp. salt

1 tsp. baking soda

2 c. shredded zucchini

1 c. mini chocolate chips

Zucchini Brownies

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Line a baking sheet with parchment paper. Spread an even layer of peanut butter over each graham cracker square and freeze for at least one hour. Take out hardened peanut butter squares and spread a layer of marshmallow cream on top. This layer can be hard to spread, but it doesn't have to look pretty because it all gets dipped in chocolate. Just take a spoonful of marshmallow creme, put it in the center of the square and do your best to spread it towards the edges. Return the pan to the freezer for another hour. Melt chocolate-flavored almond bark in a large bowl and spread parchment paper on the counter. Use forks to dip each frozen graham until fully coated, knocking off excess on the side of the bowl, before returning to parchment paper to set. These treats are delicious fresh or frozen. Store in fridge or freezer, depending on your preference.

1 box Trader Joe's Graham Cracker Squares

Peanut Butter, your favorite kind

7 oz container Jet-Puffed Marshmallow Creme

20 oz. chocolate-flavored Almond Bark

S'mores Squares

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THE NIGHT BEFORE:

Mix all dough ingredients in the bowl of a stand mixer with the dough hook for approximately 3-5 minutes on low speed until the dough forms a smooth, soft ball and pulls away from the bowl. Cover and allow to sit in a warm spot overnight, about 8-12 hours, until doubling in size.

THE NEXT DAY:

Remove dough from bowl. On a lightly floured surface, stretch and roll out dough to an approximately 11" by 17" rectangle.

Mix filling ingredients together. Spread softened butter over the rolled-out dough and sprinkle the cinnamon-sugar filling on top. Tightly roll the dough and pinch shut along the edge. Cut into 12 pieces and place in a greased 9 x 13-inch pan. Cover and let the rolls rise in a warm spot for another 1-2 hours until puffy. I often place mine in the oven with no heat on.

Bake at 350 degrees for 25-30 minutes until lightly browned. Mix cream cheese frosting ingredients together and frost the rolls before eating. This recipe makes lots of frosting so I usually have leftover frosting for a small cake or bars. Enjoy!

CINNAMON ROLL DOUGH:

1 ¼ c. milk, room temperature

¼ c. butter, melted

1 egg

½ c. sugar

1 c. active sourdough starter

4 ⅔ c. all-purpose flour

CINNAMON-SUGAR FILLING:

1 c. brown sugar

1 ½ Tbsp. cinnamon

½ c. butter, softened

CREAM CHEESE FROSTING:

1 – 8 oz. package cream cheese, softened

½ c. butter, softened

2 tsp. vanilla

4 – 5 c. powdered sugar

Splash of whipping cream or milk, as needed

Sourdough Cinnamon Rolls

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Empty chipotle can contents into food processor and grind up sauce and all, until smooth. Add in about one cup of mayo and one tablespoon of fresh lime juice and blend. Continue to add additional mayo and lime juice to taste and spice preference. Pour into a sauce squeeze bottle and store in the fridge.

Use on sandwiches, eggs - anything that needs a little zip!

One 7 oz. can chipotles in adobo sauce

1-2 c. mayonnaise

1-2 Tbsp. lime juice

Adam's Chipotle Mayo

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The NIGHT BEFORE you want to eat these biscuits, add flour, milk, sourdough starter and melted butter to a large glass bowl. Mix well and cover with a tea towel overnight to ferment for approximately 8-12 hours.

The NEXT MORNING, add flour, salt, baking powder, sugar and baking soda to your fermented wet ingredients. Mix well until fully combined. On a clean, well-floured work surface roll out dough and cut with an overturned drinking glass or make drop biscuits.

Place on greased baking sheet. Bake at 400 degrees for 15-17 minutes, until golden brown. Repeat the process until all biscuits are baked. Serve them up fresh with chili and use leftovers for a delicious biscuits and gravy breakfast.

Follow the same instructions for Sourdough Biscuits above, but add approximately:

1-2 tsp. garlic powder

1-2 tsp. parsley

1/2 c. - 1 c. shredded cheese

2-4 Tbsp. butter, melted

pinch of salt

I often make about a dozen plain biscuits and then add the cheddar bay ingredients to the last half of the dough. It's great to get 2 types of biscuits from one batch. Add more or less of the Cheddar Bay ingredients to taste and based on how big a batch of biscuits you're making. Once the biscuits are out of the oven brush the tops with melted butter and more parsley and/or a pinch of salt.

Sourdough Biscuits

Sourdough Cheddar Bay Biscuits

NIGHT BEFORE:

2 c. all-purpose flour

2 c. milk

¼ c. melted butter (allow to cool before adding)

1 c. sourdough starter*

(*Get sourdough starter from a friend or look online to make your own. I think it's easiest to get a strong starter from someone who already bakes sourdough).

NEXT MORNING:

2 ½ c. all-purpose flour

2 tsp. salt

1 Tbsp. baking powder

½ Tbsp. sugar

1 tsp. baking soda

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Cook chicken in medium frying pan and break up into small pieces. Add garlic, onion and pepper. Stir until veggies soften. Dump meat & veggie mixture into crock pot. Add all remaining ingredients and stir thoroughly, checking back to make sure cream cheese melts in. Cook on low for 3-4 hours.

Serve with shredded cheese, sour cream and warm sourdough biscuits. Biscuit recipe coming up next!

Buffalo Chicken Chili

1 lb. ground chicken

1 onion, diced

1-2 tsp minced garlic

1 bell pepper (any color-your preference)

2 c. chicken stock

15 oz can white beans, drained (Great Northern or Navy)

1 can corn kernels

14.5 oz can fire roasted diced tomatoes

1 packet ranch seasoning

¼ c. buffalo sauce

8 oz. cream cheese, cubed

Salt & pepper to taste

Toppings:

Shredded cheese

Sour cream

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Preheat oven to 350 degrees. Grease two 8x4 loaf pans. In a stand mixer, cream butter and sugars together until light and fluffy. Add in eggs and beat until mixed. Next, add vanilla, cinnamon and sour cream. Mix in flour, baking soda, and salt. Mash bananas in a bowl and stir in until combined. Pour batter evenly into two loaf pans.

In a small bowl, combine cinnamon streusel ingredients. Cut cold butter into the flour, cinnamon, brown sugar with a pastry cutter until coarse crumbs are created. Sprinkle streusel evenly over the batter in both pans and gently pat down. Bake 35-40 minutes, until toothpick comes out clean.

Cinnamon Streusel Banana Bread

½ cup butter, softened

2 Tbsp brown sugar

1 cup sugar

2 eggs

1 ½ tsp vanilla extract

1 tsp ground cinnamon

2 Tbsp sour cream (or Greek yogurt)

2 cups flour

1 tsp baking soda

½ tsp salt

3-4 medium or large brown bananas, mashed

Cinnamon Streusel Topping

1 tsp cinnamon

½ cup flour

½ cup brown sugar

3 Tbsp butter, cold

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Adam's Smoked Meatloaf

2 lbs. ground beef

1 lb. ground pork sausage

2 eggs

1 onion, chopped

2 sleeves of Ritz crackers, crushed

Worcestershire sauce, a few shakes

½ c. favorite barbeque sauce

Salt, pepper and favorite seasonings to taste

Mix together ingredients and shape into 2 loaves. Smoke at 225 degrees until internal temperature hits 145 degrees. Coat outsides with sauce mixture and cook until internal temperature hits 160 degrees. Save extra sauce to slather on after meatloaves finish cooking. Smoke time is 2.5-3 hours, but heat can be adjusted to slow down or speed up.

Sauce (approximately):

1 c. ketchup

3 Tbsp good mustard

¼ c. brown sugar

Mix ingredients to your taste!

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Blend together softened cream cheese and Oreos, adding one stack of cookies at a time until thoroughly mixed and combined. Use a cookie dough scoop to drop balls on a lined cookie sheet and place in freezer to allow balls to stiffen before dipping.

Melt almond bark and dip each ball until fully covered. Top with sprinkles and allow to set. Keep frozen.

Mint Oreo Truffles

8 oz. cream cheese, softened

1 full pkg Mint Oreo cookies

20 oz. chocolate flavored almond bark

festive sprinkles

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Preheat oven to 350 degrees. Grease and flour two standard-sized loaf pans. Beat together oil, eggs, sugar, and vanilla in a stand mixer. Add flour, cinnamon, baking soda, baking powder, and salt and mix until combined. The batter will be thick. Add zucchini and beat once more until incorporated.

In a small bowl, combine the topping ingredients. Pour half the batter into the prepared pans and sprinkle with half of the cinnamon sugar mixture. Cover with the remaining batter and sprinkle the remaining cinnamon and sugar mixture on top of each loaf.

Bake at 350 degrees for 45-50 minutes. Allow to cool before slicing.

Snickerdoodle Zucchini Bread

1 c. vegetable oil

3 eggs

1 ¾ c. sugar

1 tsp vanilla

3 c. flour

2 tsp cinnamon

½ tsp allspice

1 tsp baking soda

½ tsp baking powder

1 tsp salt

2 c. shredded zucchini

Topping

½ c. granulated sugar

1 tsp cinnamon

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Brown sausage and hamburger in skillet. Drain grease. Add minced garlic, chopped onion and pepper. Cook until soft then add all cooked ingredients to your crockpot. Sear cubed steak for 2-3 minutes. Add steak and all canned items, water and seasoning.

Your crockpot will be full! Stir it carefully together. Cook on high for several hours until the steak is tender and all the flavors are mixed .Serve with warm cornbread.

Adam's 3-Meat Chili

1 pkg hot Jimmy Dean sausage

1 lb hamburger

1 lb round steak

1 green pepper, chopped (I use orange or red)

1 onion, chopped

1 pkg petite whole mushrooms

2-3 cloves garlic

1 large can whole tomatoes

1 large can diced tomatoes

1 small can tomato paste with 3-4 cans of water

2 cans kidney beans with juice

1 can chili beans with juice

1 pkg of your favorite chili seasoning (I use Watkins)

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Heat oil in a large skillet. Add chicken seasoned with salt and herbs. Cook until golden brown. Remove the chicken and set aside. Add onions and garlic to the same skillet, cook and stir for about 3 minutes. Add broth and cook for another 2-3 minutes to reduce. Add marinara sauce and red pepper flakes. Stir in the cooked chicken and spinach and simmer for about 10 minutes. Turn off heat and add cooked and drained bowtie pasta. Stir in ricotta and mozzarella cheese until combined. Salt and pepper to taste. Top with parmesan to serve.

I used rotisserie chicken and added the herbs to the sauce.

Chicken Skillet Lasagna

12 oz. bowtie pasta, cooked and drained

2 tbsp. olive oil

2 boneless, skinless chicken breasts, sliced (or cheat and use leftover Rotisserie chicken)

1-2 tsp oregano 1-2 tsp basil

Salt & pepper to taste

1 onion, diced

2 cloves garlic, minced

1 c. chicken broth

1 jar marinara sauce (14-16 oz.)

1 tsp. red pepper flakes

1 c. chopped spinach

½ c. ricotta cheese

1 c. shredded mozzarella cheese

¼ c. shredded parmesan

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Cream together sugar, brown sugar and butter. Add in vanilla, eggs, and only 1 cup peanut butter and mix well. Add the remaining dry ingredients until combined. Spread dough on a greased jelly roll pan (18 x 13 x 1"). Bake at 350 degrees for approximately 15 minutes (until golden brown). While hot, spread 1.5 cups peanut butter on top of the bars. Cool until the peanut butter layer solidifies before frosting with the recipe below. Spread the chocolate frosting on top of the peanut butter layer.

Chocolate Frosting

Lunch Lady Bars

1/2 cup (1 stick) butter, softened

1/4 cup milk

1 tsp vanilla

3 Tbsp cocoa powder

2-3 cups of powdered sugar

1 cup sugar

1 cup brown sugar, firmly packed

1 cup (2 sticks) butter, softened

1 tsp vanilla

2 eggs

2.5 cups peanut butter, divided

2 cups old fashioned oats (not quick)

2 cups flour

1 tsp baking soda

1 tsp salt

Mix all ingredients until smooth and spread on top of cooled bars. Cut and serve.

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Boil water in a large pot and cook egg noodles according to instructions. Brown hamburger, onion, garlic and mushrooms in a large skillet. Salt and pepper to taste and drain excess grease. Add soups, water and bouillon stirring until combined. Simmer for about 10 minutes, before stirring in sour cream and whipping cream until smooth. Remove from heat. Serve over cooked egg noodles and garnish with parsley.

Adam's Stroganoff

1 lb ground hamburger

1 small onion, chopped

1 tsp minced garlic

8 oz fresh mushrooms, sliced

2 cans cream of mushroom soup

half a soup can of water

1 tbsp Better Than Bouillon beef base

8 oz sour cream (Adam would NOT allow use of light or low-fat sour cream-makes it soupy)

2 tbsp heavy whipping cream or half & half

12 oz bag wide egg noodles

salt & pepper to taste

2 tsp dried parsley

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Mix the brown sugar, oil, egg, and egg whites in a stand mixer. Add in oatmeal, mashed banana and milk to combine. Mix in the dry ingredients and combine only until moist. Pour batter into a greased loaf pan and bake at 350 degrees for 55 minutes to 1 hour.

When you only need one loaf, this is a hearty banana bread. The oatmeal gives it great texture and it whips up quick and easy.

Oatmeal Banana Bread

1 c. brown sugar

7 tbsp oil

1 egg

2 egg whites

1 c. oatmeal

3 ripe bananas, mashed

1/2 c. milk

2 c. flour

1 Tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

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Preheat oven to 425 degrees. As oven preheats, place the butter in a 9x13 baking dish and put in oven for the butter to melt. Add eggs, milk, flour, salt and vanilla in a blender; cover and process until smooth. Pour batter into the baking dish with the melted butter. Swirl the batter and the butter to create peaks during baking. Bake for 20 minutes or until golden brown and puffy. Sprinkle with powdered sugar and serve warm with syrup.

German Pancakes

6 eggs

1 c. milk

1 c. flour

Dash of salt

1 tsp vanilla

4 tbs butter

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In a large skillet, brown meat and drain excess grease. Add garlic and onion and cook until soft. In a large bowl mix together soups, milk and vegetables. Stir in meat mixture and pour into a 9 x 13-inch baking dish. Salt and pepper to taste, then layer on sliced cheese, and frozen tater tots. Bake approximately 50 minutes uncovered at 350 degrees, until cheese is bubbly and tater tots are golden brown.

Tater Tot Hotdish

1 lb. ground hamburger

1 small onion, chopped

1-2 tsp minced garlic

1 lb. frozen tater tots

1 can cream of mushroom soup

1 can cream of celery soup

1 ½ c. milk

1 can green beans, drained

1 can corn, drained

4 slices Havarti cheese

American cheese

Salt and pepper

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