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Zucchini Parmesan Crips
2 Medium Zucchini (about one pound total)
1 Tablespoon of Olive Oil
1/4 Cup of Freshly Grated Parmesan (about 3/4 ounce)
1/4 Cup of Plain Dry Bread Crumbs
1/8 Teaspoon of Salt
Ground Black Pepper for taste
Preheat the oven to 450 degrees farenheit. Coat a baking sheet with cooking spray beforehand. Slice the zucchini into 1/4-inch think rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crip, normally 25 to 30 minutes. Remove with a spatula. Serve immediately and enjoy! If you want to see more, then go to Food Network
2 1/2 Cups of Flour
1/2 Cup of Sugar
1 Tablespoon of Baking Powder
1/2 Teaspoon of Baking Soda
1/4 Teaspoon of Salt
6 Tablespoons of Chilled Butter (cut into small pieces)
1 1/4 Cups of Low-fat Buttermilk
1 Tablespoon of Grated Lemon Rind
1 Tablespoon of Butter, melted
1 Tablespoon of Turbinado Sugar
4 Cups of Sliced Strawberries
1 Tablespoon of Fresh Lemon Juice
1 1/4 Cups of Whipped Topping
Preheat the oven to 425 degrees. Weigh or lightly sppon 9 ounces (about 2 cups) flour into dry measuring cups, and level with a knife. Combine 9 ounces flour, 1/4 cup granulated sugar, baking powder, baking soda, and 1/4 teaspoon salt in a large bowl. Cut in chilled butter with a pastry blender until the mixture resembles coarse meal. Combine 1 1/4 cups buttermilk and grated lemon rind. Add the buttermilk mixture to flour mixture, and toss gently with a fork to combine. (Dough should be wet and about the texture of cottage cheese.) Coat a 9-inch round metal cake pan or baking sheet with cooking spray. Place 1/2 cup flour in a shallow dish. Scoop 10 equal dough portions into dish. Gently shape each portion into a round by tossing in flour to help shape the dough. Arrange in pan. Discard excess flour. Brush dough with melted butter, and sprinkle evenly with 1 tablespoon turbinado sugar. Bake at 425 degrees for 22 minutes or until the shortcakes are lightly browned. Cool in pan on wire rack for 10 minutes. Remove shortcakes from pan. Cool on wire rack. Combine berries, 1/4 cup granulated sugar, and lemon juice; toss to coat. Let stand for 15 minutes. Split each shortcake in half; spoon about 1/3 cup berry mixture and 2 tablespoons whipped topping into each. For more, go to My Recipes.
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